Fruits |
Vegetables
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Note: Composition for 100 g. of fresh product Values in ( min. - max. ) format. | |
Energy: 13.00-15.75 kcal Fats: 0.24-0.50 g Fibres: 1.10-2.03 g Fat Acids Saturated: 0.10-0.10 gPolyunsat.: 0.30-0.30 g Minerals Calcium: 6.00-11.25 mgZinc: 0.400-0.540 mg Chlorine: 67.00-69.00 mg Phosporus: 80.00-125.00 mg Iron: 0.60-1.19 mg Magnesium: 9.00-13.50 mg Manganese: 0.089-0.100 mg Potasium: 320.00-417.00 mg Selenium: 7.02-9.00 µg Sodium: 5.00-8.00 mg Iodine: 3.00-18.00 µg | Proteins: 1.80-2.74 kcal Carbohidrates: 0.40-0.56 g Liposoluble Vitamins A Retinol: 0.00-1.67 µgA Carotenoids: 0.00-10.00 µg E or Tocoferol: 0.00-0.12 mg K or Filoquinone: 14.00-14.00 µg Liposoluble Vitamins B1 or Thiamine: 0.090-0.100 mgB2 or Riboflavine: 0.310-0.440 mg B3 or Niacine: 3.20-3.20 mg B5 or Pantothenic Acid: 2.00-2.10 mg B6 or Piridoxine: 0.065-0.180 mg B9 or Folic Acid: 1.00-4.90 mg C or Ascorbic Acid: 1.00-4.90 mg |
Note: Composition for 100 g. of fresh product Values in ( min. - max. ) format. | |
Energy: 11.00-11.00 kcal Fats: 0.30-0.30 g Fibres: 1.10-1.10 g Fat Acids Saturated: 0.10-0.10 gPolyunsat.: 0.30-0.30 g Minerals Calcium: 5.00-5.00 mgZinc: 0.30-0.30 mg Phosporus: 64.00-64.00 mg Iron: 0.50-0.50 mg Magnesium: 7.00-7.00 mg Manganese: 0.10-0.10 mg Potasium: 250.00-250.00 mg Selenium: 7.00-7.00 µg Sodium: 71.00-71.00 mg Iodine: 2.00-2.00 µg | Proteins: 1.80-1.80 kcal Carbohidrates: 0.40-0.40 g Liposoluble Vitamins A Retinol: 0.00-0.00 µgA Carotenoids: 0.00-0.00 µg E or Tocoferol: 0.120-0.120 mg Liposoluble Vitamins B1 or Thiamine: 0.070-0.070 mgB2 or Riboflavine: 0.350-0.350 mg B3 or Niacine: 2.30-2.30 mg B5 or Pantothenic Acid: 1.40-1.40 mg B6 or Piridoxine: 0.060-0.060 mg B9 or Folic Acid: 1.00-1.00 mg C or Ascorbic Acid: 1.00-1.00 mg |
Note: Composition for 100 g. of fresh product Values in ( min. - max. ) format. | |
Energy: 16.01-16.01 kcal Fats: 0.50-0.50 g Fibres: 2.03-2.03 g Minerals Calcium: 19.00-19.00 mgChlorine: 400.00-400.00 mg Phosporus: 69.00-69.00 mg Iron: 0.80-0.80 mg Magnesium: 15.00-15.00 mg Manganese: 0.050-0.050 mg Potasium: 121.00-121.00 mg Selenium: 8.80-8.80 µg Sodium: 319.00-319.00 mg | Proteins: 2.25-2.25 kcal Carbohidrates: 0.53-0.53 g Liposoluble Vitamins B1 or Thiamine: 0.020-0.020 mgB2 or Riboflavine: 0.19-0.19 mg B5 or Pantothenic Acid: 0.80-0.80 mg B6 or Piridoxine: 0.06-0.06 mg |
In order to trim mushrooms well, separate the stalk from the head and put everything in a bowl. Cover with water and dust a little flour. Shake well and rinse with cold water. Prepare as desired
Sprinkle with lemon to avoid darkening. To sauté, sprinkle lemon directly to the butter
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