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Bastones de jícama fríos

Bastones de jícama fríos
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Información nutricional

Por porción de 180 g

% Valor diario basado en una dieta de 2000 kcal

Calorías 68 kcal
3% DV
Grasa total 0.2g
0% DV
Grasas monoinsaturadas0.0g
Grasas poliinsaturadas0.1g
Grasas saturadas0.0g
Carbohidratos totales 16.2g
5% DV
Fibra8.8g
Almidón4.0g
Azúcares3.4g
Proteína 1.3g
3% DV
Proteína vegetal1.3g

Acerca de

Jícama cruda cortada en bastones; una raíz crujiente, baja en calorías y rica en fibra, con carbohidratos moderados y muy poca grasa y proteína.

Ingredientes

  • jicama

Vitaminas y minerales

Vitaminas

NutrienteCantidad% VDSemivida
Colina22.2mg4%
Folato (B9)22.0mcg6%
Niacina (B3)0.4mg2%
Ácido pantoténico (B5)0.2mg5%
Riboflavina (B2)0.0mg3%
Tiamina (B1)0.0mg3%
Vitamina B60.1mg4%
Vitamina C36.6mg41%
Vitamina K0.5mcg0%

Minerales

NutrienteCantidad% VDSemivida
Calcio22.0mg2%
Cobre86.0mcg10%
Hierro1.1mg6%
Magnesio22.0mg5%
Fósforo33.0mg5%
Potasio270.0mg6%
Selenio1.3mcg2%
Sodio7.0mg0%
Zinc0.3mg3%

Bastones de jícama fríos con dulzor natural crujiente

Nota introductoria



Esta es la jícama en su forma más pura: fresca, limpia y discretamente refrescante. El plato depende por completo de la precisión del corte y de la temperatura, para que la textura se mantenga crujiente y el sabor siga siendo vivo y sutil. Servida bien fría, ofrece un crujido firme y jugoso tan elegante como sencillo.

Aspectos esenciales de la receta



  • Categoría del plato: Preparación de verdura cruda

  • Cocina u origen: Contemporánea

  • Tipo de plato: Entrante o limpiador del paladar

  • Rendimiento: 1 porción

  • Tamaño de la porción: 180 g

  • Tiempo de preparación: 10 minutos

  • Tiempo de cocción: 0 minutos

  • Tiempo total: 10 minutos

  • Dificultad: Fácil


    • Equipo



  • Cuchillo de chef

  • Tabla de cortar

  • Pelador de verduras

  • Bandeja pequeña o plato frío


    • Ingredientes



  • 180 g de jícama, pelada y recortada


    • Método



  • 1. Coloca la jícama sobre una tabla de cortar y retira por completo la piel exterior gruesa, dejando al descubierto la pulpa pálida del interior. Recorta cualquier borde seco o fibroso para que la superficie quede limpia y uniforme.


  • 2. Corta la jícama en bastones uniformes, de aproximadamente 1 cm de grosor y de 6 a 8 cm de largo. Mantén los cortes precisos para que las piezas presenten una forma prolija y consistente y ofrezcan un crujido limpio al morder.


  • 3. Coloca los bastones en una sola capa sobre una bandeja o un plato frío. Refrigera durante 10 minutos, solo el tiempo suficiente para reafirmar la pulpa y acentuar la textura.


  • 4. Pasa la jícama al plato de servicio. La textura final debe ser crujiente, jugosa y fresca, con un dulzor limpio y suave y sin blandura en el centro.


    • Emplatado y servicio



    Sirve la jícama en una disposición sobria y uniforme, con los bastones alineados en lugar de dispersos. La presentación debe transmitir frescura, sencillez y precisión, destacando la claridad natural y el crujido de la verdura.

    Notas profesionales



  • El corte uniforme es esencial; las piezas irregulares perjudican tanto la textura como la presentación.

  • Enfriarla antes de servir mejora el crujido y aporta al plato la frescura prevista.

  • Usa solo jícama completamente pelada; cualquier resto de piel apagará la textura y el sabor.
    • VeganaVegetarianaPaleoSin glutenSin lácteosWhole30Equilibrada
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