| Nutrient | Content | Reference |
|---|---|---|
| Calories | 139kCal | 139kCal |
| Proteins | 24.4g | 24g |
| Fats | 4.6g | 5g |
| Water | 69.3g | 69g |
| Ash | 1.7g | 2g |
| Vitamin A, RE | 20mcg | 20mcg |
| Retinol | 0.02mg | 0mg |
| Vitamin B1, thiamine | 0.28mg | 0mg |
| Vitamin B2, riboflavin | 0.23mg | 0mg |
| Vitamin B4, choline | 65mg | 65mg |
| Vitamin B5, pantothenic | 1.054mg | 1mg |
| Vitamin B6, pyridoxine | 0.77mg | 1mg |
| Vitamin B9, folate | 6mcg | 6mcg |
| Vitamin B12, cobalamin | 9.43mcg | 9mcg |
| Vitamin D, calciferol | 5.7mcg | 6mcg |
| Vitamin E, alpha tocopherol, TE | 0.2mg | 0mg |
| Vitamin PP, NE | 15.5mg | 16mg |
| Niacin | 10.6mg | 11mg |
| Potassium, K | 350mg | 350mg |
| Calcium, Ca | 30mg | 30mg |
| Magnesium, Mg | 30mg | 30mg |
| Sodium, Na | 75mg | 75mg |
| Sera, S | 190mg | 190mg |
| Phosphorus, P | 280mg | 280mg |
| Chlorine, Cl | 160mg | 160mg |
| Iron, Fe | 1mg | 1mg |
| Iodine, I | 50mcg | 50mcg |
| Cobalt, Co | 40mcg | 40mcg |
| Manganese, Mn | 0.13mg | 0mg |
| Copper, Cu | 100mcg | 100mcg |
| Molybdenum, Mo. | 4mcg | 4mcg |
| Nickel, Ni | 6mcg | 6mcg |
| Selenium, Se | 36.5mcg | 37mcg |
| Fluorine, F | 100mcg | 100mcg |
| Chrome, Cr | 90mcg | 90mcg |
| Zinc, Zn | 0.7mg | 1mg |
| Cholesterol | 38mg | 38mg |
| Saturated fatty acids | 1.3g | 1g |
| 14: 0 Myristinova | 0.26g | 0g |
| 16: 0 Palmitic | 1.34g | 1g |
| 17: 0 Margarine | 0.13g | 0g |
| 18: 0 Stearin | 0.54g | 1g |
| Monounsaturated fatty acids | 0.54g | 1g |
| 16: 1 Palmitoleic | 0.31g | 0g |
| 18: 1 Olein (omega-9) | 0.23g | 0g |
| Polyunsaturated fatty acids | 0.42g | 0g |
| 20: 5 Eicosapentaenoic (EPA), Omega-3 | 0.16g | 0g |
| Omega-3 fatty acids | 0.42g | 0g |
| 22: 5 Docosapentaenoic (DPC), Omega-3 | 0.04g | 0g |
| 22: 6 Docosahexaenoic (DHA), Omega-3 | 0.22g | 0g |
Required products :
Method of preparation :
Peel the sweet potatoes and cook until soft, then cut them in half and carve the inside (optional). Arrange them on a serving platter.
Mash the tuna with the inside of the potatoes. Fill the potato boats with the resulting mixture and sprinkle with red onion, hot pepper and lemon juice. Garnish with yogurt and fresh coriander and serve.
Enjoy your meal!
Necessary products:
Boil, strain, dry the rice and pour it into a bowl. Add finely chopped pickles, tuna, corn, peas and diced tomatoes. Add salt, stir and season with olive oil, black pepper and dill sprigs. Serve the salad cold.
Enjoy your meal!
Required products :
4 stacks of tuna (each about 150 grams)
red pepper to taste
2 tablespoons olive oil
1 dried red chili pepper
2 red onions
50 grams of capers
50 grams of dried tomatoes in olive oil
1 tablespoon balsamic vinegar
salt to taste
black pepper to taste
3 stalks of oregano
Required products :
Grind the hot pepper and mix it with the red pepper, add the olive oil and stir. Wash and dry the fish, spread it with the prepared mixture and leave for 1 hour in the cold. Peel an onion and chop finely. Drain the liquid from the capers and cut them into large pieces. Drain the tomatoes from the fat and separate 2 tablespoons of it. Cut the tomatoes into cubes.
Mix tomatoes, capers and onions in a bowl, add vinegar, tomato olive oil, salt and pepper to taste.
Wash the oregano stalks, separate only the leaves, cut them and add to the resulting mixture. Mix everything.
Bake the marinated fish on a very hot grill for about a minute on each side, so it will remain pink on the inside. Then cut into pieces and mix with the prepared sauce. Let stand for about 15 minutes to absorb the flavors and aromas and then serve.
Enjoy your meal!