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Avokado, kaal en perfek

Avokado, kaal en perfek
Aangeteken deur @test | 0 gebruikers hou van hierdie kos | 0 gebruikers het hierdie kos gestoor

Voedingsfeite

Per porsie van 150 g

% Daaglikse Waarde gebaseer op 'n 2000 kcal-dieet

Kalorieë 240 kcal
12% DV
Totale vet 22.0g
34% DV
Mono-onversadigde vet14.7g
Poli-onversadigde vet2.7g
Versadigde vet3.2g
Totale koolhidrate 13.0g
4% DV
Vesel10.0g
Stysel2.0g
Suikers1.0g
Proteïen 3.0g
6% DV
Plantaardige proteïen3.0g

Oor

Vars avokado, sigbaar as een gehalveerde en gesnyde vrugporsie. Dit is energiedig, hoog in enkelonversadigde vet en verskaf heelwat vesel met relatief min suiker.

Bestanddele

Vitamiene & Minerale

Vitamiene

VoedingstofHoeveelheidDV%Halfleeftyd
Biotien (B7)5.3mcg18%
Cholien21.0mg4%
Folaat (B9)122.0mcg31%
Niasien (B3)2.6mg16%
Pantoteensuur (B5)2.1mg42%
Riboflavien (B2)0.2mg15%
Tiamien (B1)0.1mg8%
Vitamien A11.0mcg1%
Vitamien B60.4mg24%
Vitamien C15.0mg17%
Vitamien E3.1mg21%
Vitamien K31.0mcg26%

Minerale

VoedingstofHoeveelheidDV%Halfleeftyd
Kalsium18.0mg2%
Koper285.0mcg32%
Yster0.8mg4%
Magnesium44.0mg10%
Fosfor78.0mg11%
Kalium728.0mg15%
Selenium0.6mcg1%
Natrium11.0mg0%
Sink1.0mg9%

Avokado, Kaal en Perfek

Inleiding


Dit is nie 'n garnering nie maar 'n studie in suiwerheid: ryp avokado wat met presisie hanteer word, slegs gegeur deur sy eie karakter. Die gereg berus op onberispelike vrug, skoon snywerk en die dissipline om die vleis ongeskonde en stralend te laat. Bedien op sy hoogtepunt, is dit romerig, koel en stilweg volledig.

Resep-noodsaaklikhede


  • Gereggkategorie: Voorbereiding van vars vrugte

  • Kombuis of oorsprong: Kontemporêr

  • Gangtipe: Voorgereg of ligte bygereg

  • Opbrengs: 1 porsie

  • Porsiegrootte: 150 g

  • Voorbereidingstyd: 5 minute

  • Gaarmaaktyd: 0 minute

  • Totale tyd: 5 minute

  • Moeilikheidsgraad: Maklik


  • Toerusting


  • Sjefmes

  • Klein snyplank

  • Lepel

  • Opdienbord


  • Bestanddele


    Hoofbestanddeel


  • Avokado, ryp maar steeds ferm genoeg om sy vorm te behou: 150 g


  • Metode


  • 1. Plaas die avokado op die snyplank en ondersoek dit vir egalige rypheid. Dit moet sagkens meegee onder druk sonder om in te sak.

  • 2. Sny die avokado in die lengte rondom die pit met een skoon snit. Draai om die helftes van mekaar te skei.

  • 3. Verwyder die pit versigtig. Gebruik 'n lepel om die vleis, indien moontlik, in een stuk uit die skil te lig.

  • 4. Werk die avokado by en vorm dit soos verlang vir opdiening, en hou die snyvlakke skoon en die vleis ongeskonde. Die tekstuur moet soepel, glansend en sonder kneusing bly.


  • Uitleg en bediening


    Rangskik die avokado netjies op 'n verkoelde bord, met die snyvlakke na bo om die natuurlike glans van die vleis te wys. Bedien onmiddellik terwyl die tekstuur ferm-romerig is en die geur skoon en vars is.

    Professionele notas


    Rypheid is die hele gereg; onryp avokado sal vlak voorkom, terwyl oorryp vrug struktuur sal verloor. Hanteer die vleis so min moontlik om sy natuurlike glans en presiese tekstuur te bewaar.
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