Fruits |
Vegetables
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Note: Composition for 100 g. of fresh product Values in ( min. - max. ) format. | |
Energy: 15.00-17.08 kcal Fats: 0.18-0.40 g Fibres: 2.00-2.82 g Fat Acids Saturated: 0.10-0.10 gPolyunsat.: 0.20-0.20 g Minerals Calcium: 10.00-13.10 mgZinc: 0.200-0.280 mg Chlorine: 14.00-55.00 mg Phosporus: 16.00-21.40 mg Iron: 0.300-0.420 mg Magnesium: 10.80-11.00 mg Manganese: 0.100-0.190 mg Potasium: 210.00-224.00 mg Selenium: 1.00-1.00 µg Sodium: 2.00-3.17 mg Iodine: 0.800-1.00 µg | Proteins: 0.90-1.24 kcal Carbohidrates: 2.20-2.49 g Liposoluble Vitamins A Retinol: 0.00-7.21 µgA Carotenoids: 43.25-70.00 µg E or Tocoferol: 0.030-0.030 mg K or Filoquinone: 0.50-0.50 µg Liposoluble Vitamins B1 or Thiamine: 0.020-0.038 mgB2 or Riboflavine: 0.0100-0.04450 mg B3 or Niacine: 0.100-0.100 mg B5 or Pantothenic Acid: 0.0800-0.230 mg B6 or Piridoxine: 0.07533-0.0800 mg B9 or Folic Acid: 4.00-5.00 mg C or Ascorbic Acid: 4.00-5.00 mg |
Note: Composition for 100 g. of fresh product Values in ( min. - max. ) format. | |
Energy: 302.00-302.00 kcal Fats: 31.90-31.90 g Fibres: 2.30-2.30 g Fat Acids Saturated: 4.10-4.10 gMonounsat.: 7.90-7.90 g Polyunsat.: 18.50-18.50 g Minerals Calcium: 8.00-8.00 mgZinc: 0.10-0.10 mg Chlorine: 16.00-16.00 mg Phosporus: 25.00-25.00 mg Iron: 0.50-0.50 mg Magnesium: 8.00-8.00 mg Manganese: 0.20-0.20 mg Potasium: 170.00-170.00 mg Sodium: 2.00-2.00 mg | Proteins: 1.20-1.20 kcal Carbohidrates: 2.80-2.80 g Liposoluble Vitamins A Retinol: 0.00-0.00 µgA Carotenoids: 125.00-125.00 µg E or Tocoferol: 5.50-5.50 mg Liposoluble Vitamins B1 or Thiamine: 0.00-0.00 mgB6 or Piridoxine: 0.07-0.07 mg |
: If they are to be boiled, drizzle a little vinegar to avoid darkening
When buying them, better choose those that are not soft and the ones with the shining skin
It is recommended to use gloves when preparing aubergines, as it dirties the hands
When fried aubergines usually absorb much oil, and therefore digestion may be heavy. This can be avoided if aubergines are dipped in egg white before frying them; thus they do not absorb much oil
If not small, they should be peeled
Before cooking them, dust with cooking salt and leave to drain so that they loose the bitterness. Then rinse and dry with a dishcloth
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