Fruits |
Vegetables
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Note: Composition for 100 g. of fresh product Values in ( min. - max. ) format. | |
Energy: 22.00-27.00 kcal Fats: 0.20-0.40 g Fibres: 2.10-2.96 g Fat Acids Polyunsat.: 0.10-0.10 gMinerals Calcium: 46.00-80.00 mgZinc: 0.200-0.224 mg Chlorine: 37.00-40.00 mg Phosporus: 27.50-38.00 mg Iron: 0.500-0.600 mg Magnesium: 6.00-23.00 mg Manganese: 0.100-0.200 mg Potasium: 208.00-240.00 mg Selenium: 2.51-2.51 µg Sodium: 7.00-11.67 mg Iodine: 1.93-2.00 µg | Proteins: 1.37-2.20 kcal Carbohidrates: 2.50-5.00 g Liposoluble Vitamins A Retinol: 0.00-11.96 µgA Carotenoids: 40.00-71.76 µg E or Tocoferol: 0.20-1.70 mg K or Filoquinone: 79.50-79.50 µg Liposoluble Vitamins B1 or Thiamine: 0.049-0.160 mgB2 or Riboflavine: 0.007-0.037 mg B3 or Niacine: 0.300-0.600 mg B5 or Pantothenic Acid: 0.210-0.260 mg B6 or Piridoxine: 0.174-0.180 mg B9 or Folic Acid: 4.00-45.18 mg C or Ascorbic Acid: 4.00-45.18 mg |
In order to avoid the acidity of boiled cabbage, just throw a lump of sugar into the water
Para evitar las posibles flatulencias se hace necesario hervir dos veces la col
The smell is avioded placing a piece of bread in the water
In order to preserve a food made with cabbage, it is necessary to remove the cabbage from the container, otherwise, the remaining ingredients may become sour
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