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Bratkartoffeln

Bratkartoffeln
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Nährwertangaben

Pro Portion à 165 g

% Tageswert basierend auf einer Ernährung mit 2000 kcal

Kalorien 515 kcal
26% DV
Fett gesamt 24.8g
38% DV
einfach ungesättigte Fettsäuren12.8g
mehrfach ungesättigte Fettsäuren7.6g
gesättigte Fettsäuren3.7g
Transfettsäuren0.1g
Kohlenhydrate gesamt 68.4g
23% DV
Ballaststoffe6.1g
Stärke61.7g
Zucker0.6g
Protein 5.8g
12% DV
pflanzliches Eiweiß5.8g

Über

Eine mittlere Portion frittierter Kartoffelstäbchen, gewürzt mit Salz und schwarzem Pfeffer. Dieses Gericht ist reich an Kohlenhydraten und Fett, liefert etwas Ballaststoffe und relativ wenig Protein.

Zutaten

Vitamine & Mineralstoffe

Vitamine

NährstoffMengeNRV%Halbwertszeit
Biotin1.7mcg6%
Cholin24.8mg5%
Folat31.0mcg8%
Niacin3.1mg19%
Pantothensäure0.9mg19%
Riboflavin0.1mg6%
Thiamin0.2mg15%
Vitamin B60.5mg27%
Vitamin C11.5mg13%
Vitamin E1.9mg13%
Vitamin K13.2mcg11%

Mineralstoffe

NährstoffMengeNRV%Halbwertszeit
Calcium22.0mg2%
Kupfer180.0mcg20%
Eisen1.4mg8%
Magnesium43.0mg10%
Phosphor150.0mg21%
Kalium955.0mg20%
Selen1.3mcg2%
Natrium430.0mg19%
Zink0.7mg6%

Geröstete Kartoffeln

Eine einfache Kartoffelbeilage, gewürzt mit Salz und schwarzem Pfeffer und mit Pflanzenöl gegart, bis sie zart und knusprig ist. Dies entspricht am ehesten einfachen Ofenkartoffeln oder Bratkartoffeln, je nach Garmethode.

Zutaten


  • Kartoffeln, 150 g

  • Pflanzenöl, 13 g

  • Salz, 1 g

  • Schwarzer Pfeffer, 1 g


  • Gesamtgewicht: 165 g

    Zubereitung


  • 1. Den Ofen auf 220 °C vorheizen oder eine Pfanne bei mittlerer bis hoher Hitze erhitzen.

  • 2. Die Kartoffeln in gleich große Stücke schneiden.

  • 3. Die Kartoffeln mit Pflanzenöl, Salz und schwarzem Pfeffer vermengen.

  • 4. 25 bis 35 Minuten rösten und dabei einmal wenden, oder in der Pfanne braten, bis sie goldbraun und weich sind.

  • 5. Heiß servieren.


  • Vorbereitungszeit


    10 Minuten

    Garzeit


    25 bis 35 Minuten

    Hilfreiche Tipps


  • Die Kartoffeln gleichmäßig schneiden, damit sie gleich schnell garen.

  • Genügend Öl verwenden, damit die Kartoffeln leicht überzogen sind und besser bräunen.

  • Salz und Pfeffer bei Bedarf nach Geschmack anpassen.
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