| Nutrient | Content | Reference |
|---|---|---|
| Calories | 131kCal | 131kCal |
| Proteins | 18.9g | 19g |
| Fats | 6.1g | 6g |
| Water | 72.8g | 73g |
| Ash | 2.2g | 2g |
| Vitamin B1, thiamine | 0.13mg | 0mg |
| Vitamin B2, riboflavin | 0.13mg | 0mg |
| Potassium, K | 317mg | 317mg |
| Magnesium, Mg | 33mg | 33mg |
| Sodium, Na | 51mg | 51mg |
| Sera, S | 189mg | 189mg |
| Phosphorus, P | 280mg | 280mg |
| Iron, Fe | 0.29mg | 0mg |
| Copper, Cu | 72mcg | 72mcg |
| Zinc, Zn | 0.99mg | 1mg |
| Cholesterol | 55mg | 55mg |
| Saturated fatty acids | 1.37g | 1g |
| Monounsaturated fatty acids | 2.56g | 3g |
| Polyunsaturated fatty acids | 1.82g | 2g |
| 18: 2 Linoleum | 0.29g | 0g |
| 18: 3 Linolenic | 0.24g | 0g |
| Omega-3 fatty acids | 0.24g | 0g |
| Omega-6 fatty acids | 0.29g | 0g |
All cooks who bake a lot know that sometimes pastries can stick to the bottom or walls of the mold, although they greased the mold well. When removing bread, biscuit or cake from the mold, in this case, a stuck piece may break off from baking.
I propose to prepare a very useful non-stick mixture that will help you bake products in molds or baking sheets without any problems. This mixture does not smoke, and the products during baking will no longer stick. The composition of the mixture includes 3 components in the same volumetric quantities: 1 cup each.
The first ingredient should be solid fat with a high melting point: ghee, ghee, lard, coconut oil.
The second ingredient should be odorless refined vegetable oil: cottonseed, corn, sunflower.
The third ingredient should be flour: wheat or rye.
All components are whipped into a lush cream. Then the mixture should be packed in jars with lids and sent to the refrigerator. Use the mixture as needed. This mixture can be stored in the refrigerator for six months.
Recipes with the ingredient refined sunflower oil
Recipes with the ingredient wheat flour
Recipes with lard
Step 1
For work, we need a bowl, a mixer, 130 grams of cold lard, 130 ml of sunflower oil, 90 grams of wheat flour.
Step 2
Combine lard, sunflower oil and flour.
Step 3
Beat the mixture at low speed for 2-3 minutes, and then at high speed for another 2-3 minutes.
Step 4
The mass will become homogeneous and similar in consistency to thick mayonnaise.
Step 5
Pour the mixture into a jar, close the lid. Keep refrigerated. Use as needed.
Daikon, also known as white radish, Japanese radish, Chinese radish, winter radish and lubo, is a popular vegetable in Japanese, Chinese and other Asian cuisines. It resembles a large thick carrot with a white color. It is usually eaten raw, cooked or marinated.
The origin of white radish is Southeast or East Asia. From Japanese in translation means "big root". The leaves and roots of vegetables are edible.
Raw daikon radish has a sweet and slightly spicy taste. It tends to be softer than peppery red radish, it is very crunchy and juicy, and its taste depends on the variety. Cooked white radish has a sweet taste and delicate texture. The green leaves are very peppery with a sharp taste that softens slightly when cooked.
Although turnips are most often white with green leaves on top, there are a variety of shades, including red, green, and purple. They grow in three shapes - cylindrical, oblong and spherical.
Daikon is a low-calorie vegetable with an impressive nutritional profile. A white radish measuring 18 centimeters and weighing 338 grams contains:
Vitamin C is a water-soluble vitamin that is essential for health. It is needed for many bodily functions, including the immune system and the growth and repair of tissues. It is also a powerful antioxidant that protects the body's cells from oxidative damage.
Daikon is also rich in folic acid - vitamin B9, which is involved in cell growth, red blood cell production and DNA synthesis. Foods rich in this vitamin are especially important during pregnancy for the growth and development of the baby.
Japanese radish is very low in calories - only 18 calories per 100 grams and contains almost no fat. The root is a good source of vitamin C, contains 27% of the recommended daily value.
The beneficial properties of Chinese radish have been known since ancient times. It has been used to boost appetite and improve the digestive system. It is useful for coughs, constipation, depression, arthritis, kidney stones, gallstones and diabetes. It also stimulates the secretion of gastric juice, has a diuretic effect and is an excellent prophylactic against atherosclerosis, as it helps to excrete "bad" cholesterol. Daikon juice normalizes digestion and metabolism, has a diuretic, wound healing and bactericidal effect. It is recommended for arrhythmia, anemia, neuralgia, gastritis with decreased secretion, diseases of the liver and gallbladder, and for prevention against gallstone disease.
Turnip compresses help with gout and radiculitis , and its juice is used to cleanse the skin and against baldness.
Daikon contains many plant compounds that can improve health and protect the body from disease. A study found that Daikon extract contained the polyphenolic antioxidants ferulic acid and quercetin - both of which have anti-inflammatory, anti-cancer and immune-boosting properties.
Cruciferous vegetables like this contain biologically active compounds called glucosinolates, which are broken down to form isothiocyanates. These compounds have powerful anti-cancer properties. Population studies show that eating many cruciferous vegetables such as turnips can protect against some cancers, including colon and lung cancer.
Consumption of low-calorie foods high in fiber such as winter turnips can help maintain a healthy weight and lose weight. This type of vegetable is starch-free and low in carbohydrates. Studies show that eating this type of vegetable can promote a healthy body weight, reduce body fat and insulin levels - a hormone involved in fat storage. Daikon is a rich source of fiber, which has the ability to reduce hunger and slow digestion, increasing fullness and satiety.
Winter radish is a nutritious vegetable, a rich source of powerful plant compounds, vitamins, minerals and fiber that work together to protect the body from disease. The intake of cruciferous vegetables is associated with a reduced risk of heart disease, diabetes and neurodegenerative conditions.
Add white daikon radish to salads, use as a crispy side dish or to french fries. Make kimchi or add turnips to soups and stews instead of carrots. Steam turnips, season with olive oil, salt and pepper for a low-calorie garnish or add to baked potatoes.
All parts of the vegetable are edible, including the green leaves on top, which can be added to soups or eaten raw in salads. Daikon sprouts are used in salads and Asian cuisine. Although tiny, they have powerful healing properties and exhibit antioxidant and anti-cancer properties.
Daikon white radish can be served raw or cooked. It is often peeled before use, but the peel is edible. It can be cut thinly for garnish or marinade, cut into cubes for cooking or use in pastries and salads.
If consumed in large quantities, it can cause bloating and irritation of the lining of the stomach or duodenum.
The main contraindications for use include:
Required products :
Method of preparation :
Cut the bread into small cubes, pour into a pan on a sheet of parchment and bake until golden in the oven.
Then grind with a blender (should be chilled) until fine crumbs are obtained. Add grated Parmesan cheese, sesame seeds and spices.
Mix the ingredients to combine well with each other.
Pour the prepared fragrant breadcrumbs into a tightly closing container, where you store it.