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Seisoenale vrugtebak

Seisoenale vrugtebak
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Voedingsfeite

Per porsie van 300 g

% Daaglikse Waarde gebaseer op 'n 2000 kcal-dieet

Kalorieë 180 kcal
9% DV
Totale vet 1.0g
2% DV
Mono-onversadigde vet0.2g
Poli-onversadigde vet0.3g
Versadigde vet0.1g
Totale koolhidrate 45.0g
15% DV
Vesel7.0g
Stysel2.0g
Suikers36.0g
Proteïen 2.0g
4% DV
Plantaardige proteïen2.0g

Oor

’n Gemengde bak vars, uiteenlopende vrugte wat as ’n ligte peuselhappie of nagereg bedien word.

Bestanddele

  • mixed fruit 300g

Vitamiene & Minerale

Vitamiene

VoedingstofHoeveelheidDV%Halfleeftyd
Biotien (B7)2.0mcg7%
Cholien15.0mg3%
Folaat (B9)35.0mcg9%
Niasien (B3)0.8mg5%
Pantoteensuur (B5)0.5mg10%
Riboflavien (B2)0.1mg5%
Tiamien (B1)0.1mg7%
Vitamien A120.0mcg13%
Vitamien B60.1mg9%
Vitamien C60.0mg67%
Vitamien E1.5mg10%
Vitamien K20.0mcg17%

Minerale

VoedingstofHoeveelheidDV%Halfleeftyd
Kalsium30.0mg3%
Chroom1.0mcg3%
Koper0.1mcg0%
Yster0.7mg4%
Magnesium25.0mg6%
Mangaan0.2mg9%
Molibdeen5.0mcg11%
Fosfor45.0mg6%
Kalium550.0mg12%
Selenium0.5mcg1%
Natrium5.0mg0%
Sink0.3mg3%

Seisoenale Vrugtebak

Inleiding


’n Vrugtebak slaag slegs wanneer die vrugte met dissipline gekies en hanteer word. Hier word die natuurlike soetheid, suurheid en geur van gemengde vrugte toegelaat om onderskeibaar te bly, terwyl die snywerk en rangskikking die gereg duidelikheid en grasie gee. Dit is ’n eenvoudige voorbereiding, maar dit vereis presisie in rypheid, tekstuur en aanbieding.

Resep-noodsaaklikhede


  • Geregkategorie: Vrugvoorbereiding

  • Kombuis of oorsprong: Kontemporêr

  • Gangtipe: Ontbyt, ligte nagereg, of peuselhappie

  • Opbrengs: 1 porsie

  • Porsiegrootte: 300 g

  • Voorbereidingstyd: 10 minute

  • Gaarmaaktyd: 0 minute

  • Totale tyd: 10 minute

  • Moeilikheidsgraad: Maklik


  • Toerusting


  • Snyplank

  • Skilmes

  • Mengbak

  • Opdienbak


  • Bestanddele


  • Gemengde vrugte, ryp en goed verkoel: 300 g


  • Metode


  • 1. Inspekteer die gemengde vrugte sorgvuldig. Verwyder enige gekneusde of oormatig sagte stukke, en sny en maak die vrugte skoon soos nodig sodat net gesonde, ryp vrugte oorbly.

  • 2. Sny die vrugte in netjiese, egalige stukke wat geskik is vir ’n bak. Mik na konsekwentheid in grootte sodat die tekstuur gebalanseerd is van die eerste lepelvol tot die laaste.

  • 3. Plaas die vrugte in ’n mengbak en vou dit een of twee keer liggies om die stukke te versprei sonder om dit te kneus.

  • 4. Skep die vrugte in ’n opdienbak en rangskik dit met ligte hoogte en sigbare variasie in kleur en vorm. Die voltooide vrugte moet vars, glansend en ongeskonde lyk.


  • Uitplating en bediening


    Bedien onmiddellik in ’n verkoelde bak. Hou die samestelling los en natuurlik, met die vrugte in ’n netjiese hoop wat die kleur en varsheid duidelik toon.

    Professionele notas


    Gebruik vrugte op hul piekrypheid; onryp vrugte sal flou smaak, terwyl oorryp vrugte sal inmekaarsak en die bak dof maak. Sny met terughoudendheid en vermy oormatige hantering, wat beide tekstuur en voorkoms vernietig.
    VeganVegetariesGlutenvrySuiwelvryPaleoMediterreensGebalanseerd
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