Fruits |
Vegetables
|
Note: Composition for 100 g. of fresh product Values in ( min. - max. ) format. | |
Energy: 10.00-18.00 kcal Fats: 0.10-0.60 g Fibres: 0.54-0.60 g Minerals Calcium: 10.00-18.00 mgZinc: 0.06-0.10 mg Chlorine: 17.00-37.00 mg Phosporus: 18.00-49.00 mg Iron: 0.300-0.500 mg Magnesium: 8.00-8.00 mg Manganese: 0.100-0.150 mg Potasium: 140.00-141.00 mg Selenium: 0.80-0.80 µg Sodium: 3.00-8.50 mg Iodine: 1.90-3.00 µg | Proteins: 0.60-1.40 kcal Carbohidrates: 1.50-1.81 g Liposoluble Vitamins A Retinol: 0.00-65.50 µgA Carotenoids: 60.00-393.00 µg E or Tocoferol: 0.070-0.097 mg K or Filoquinone: 16.14-16.14 µg Liposoluble Vitamins B1 or Thiamine: 0.017-0.030 mgB2 or Riboflavine: 0.010-0.030 mg B3 or Niacine: 0.20-0.60 mg B5 or Pantothenic Acid: 0.240-0.300 mg B6 or Piridoxine: 0.035-0.040 mg B9 or Folic Acid: 2.00-8.00 mg C or Ascorbic Acid: 2.00-8.00 mg |
In order to avoid bitter flavor, they must preferably be peeled from the petiole towards the other end
Cut in slices and dust with salt to remove the excess of water
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