| Nutrient | Content | Reference |
|---|---|---|
| Calories | 134kCal | 134kCal |
| Proteins | 22.37g | 22g |
| Fats | 4.25g | 4g |
| Water | 72.74g | 73g |
| Ash | 0.9g | 1g |
| Vitamin A, RE | 1mcg | 1mcg |
| Retinol | 0.001mg | 0mg |
| Vitamin B1, thiamine | 0.041mg | 0mg |
| Vitamin B2, riboflavin | 0.151mg | 0mg |
| Vitamin B5, pantothenic | 0.865mg | 1mg |
| Vitamin B6, pyridoxine | 0.43mg | 0mg |
| Vitamin B9, folate | 9mcg | 9mcg |
| Vitamin B12, cobalamin | 0.42mcg | 0mcg |
| Vitamin PP, NE | 4.039mg | 4mg |
| Potassium, K | 243mg | 243mg |
| Calcium, Ca | 13mg | 13mg |
| Magnesium, Mg | 22mg | 22mg |
| Sodium, Na | 58mg | 58mg |
| Phosphorus, P | 173mg | 173mg |
| Iron, Fe | 1.42mg | 1mg |
| Manganese, Mn | 0.021mg | 0mg |
| Copper, Cu | 139mcg | 139mcg |
| Selenium, Se | 24.8mcg | 25mcg |
| Zinc, Zn | 1.97mg | 2mg |
| Arginine | 1.576g | 2g |
| Valin | 1.165g | 1g |
| Histidine | 0.673g | 1g |
| Isoleucine | 1.122g | 1g |
| Leucine | 1.739g | 2g |
| Lysine | 2.036g | 2g |
| Methionine | 0.629g | 1g |
| Threonine | 0.977g | 1g |
| Tryptophan | 0.247g | 0g |
| Phenylalanine | 0.875g | 1g |
| Alanine | 1.425g | 1g |
| Aspartic acid | 2.156g | 2g |
| Glycine | 1.339g | 1g |
| Glutamic acid | 3.569g | 4g |
| Proline | 1.039g | 1g |
| Serine | 0.987g | 1g |
| Tyrosine | 0.849g | 1g |
| Cysteine | 0.246g | 0g |
| Cholesterol | 81mg | 81mg |
| Saturated fatty acids | 1.21g | 1g |
| 14: 0 Myristinova | 0.03g | 0g |
| 16: 0 Palmitic | 0.78g | 1g |
| 18: 0 Stearin | 0.28g | 0g |
| Monounsaturated fatty acids | 1.52g | 2g |
| 16: 1 Palmitoleic | 0.26g | 0g |
| 18: 1 Olein (omega-9) | 1.23g | 1g |
| 20: 1 Gadolein (omega-9) | 0.01g | 0g |
| Polyunsaturated fatty acids | 1.06g | 1g |
| 18: 2 Linoleum | 0.92g | 1g |
| 18: 3 Linolenic | 0.06g | 0g |
| 20: 4 Arachidon | 0.06g | 0g |
| Omega-3 fatty acids | 0.08g | 0g |
| 22: 5 Docosapentaenoic (DPC), Omega-3 | 0.01g | 0g |
| 22: 6 Docosahexaenoic (DHA), Omega-3 | 0.01g | 0g |
| Omega-6 fatty acids | 0.98g | 1g |
Necessary products:
Method of preparation:
Peel the eggs, cut them into a V-shape and remove the yolks. Put them in a bowl and add cream cheese, mustard, garlic powder, salt, pepper and turmeric.
Stir the mixture and cool for 30 minutes. Fill the sliced egg whites with cream, garnish with black peppercorns and chopped pepper as shown.
Decorate the festive table with them, eat and enjoy them. If desired, you can cut fresh onion stalks to decorate around the chicks.
Enjoy your meal!
Required products :
Method of preparation :
Prepare the pesto - put the blanched kale, basil, olive oil in a blender and pulse several times to combine. Add the walnuts, garlic, salt and blend to make a pesto.
Cut the bread lengthwise and spread with pesto. Spread the meat, tomatoes and mozzarella on top. Brush with olive oil.
Bake until the cheese is melted in a pan or in a sandwich maker.
A different combination for a sandwich of wholemeal baguette with green apple, creamy Brie cheese and pieces of turkey meat.
Required products :
Method of preparation :
Mix the apple slices with the lemon juice in a small bowl.
Cut the baguette in the middle and remove the soft inside, save it for another use.
To cook the turkey meat, put it in a small saucepan with 1 cup of water and wait for it to boil. Reduce heat, cover and simmer for 20-25 minutes or until done. Then take it out on a plate, leave it to cool and cut it into pieces.
Put in the baguette a lettuce leaf, pieces of turkey, brie cheese and apple slices. Sprinkle with mustard and close the sandwich. Serve immediately or pack and refrigerate, where you can store up to 4 hours.
Have a good time!