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Kiwi entero frío

Kiwi entero frío
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Información nutricional

Por porción de 225 g

% Valor diario basado en una dieta de 2000 kcal

Calorías 137 kcal
7% DV
Grasa total 1.2g
2% DV
Grasas monoinsaturadas0.3g
Grasas poliinsaturadas0.3g
Grasas saturadas0.1g
Carbohidratos totales 33.1g
11% DV
Fibra6.8g
Almidón6.3g
Azúcares20.0g
Proteína 2.5g
5% DV
Proteína vegetal2.5g

Acerca de

Tres kiwis enteros servidos fríos. Bajos en grasa, con carbohidratos moderados y especialmente ricos en fibra y vitamina C.

Ingredientes

Vitaminas y minerales

Vitaminas

NutrienteCantidad% VDSemivida
Colina17.4mg3%
Folato (B9)56.3mcg14%
Niacina (B3)0.8mg5%
Ácido pantoténico (B5)0.4mg8%
Riboflavina (B2)0.1mg8%
Tiamina (B1)0.1mg8%
Vitamina A9.0mcg1%
Vitamina B60.1mg6%
Vitamina C209.3mg233%
Vitamina E3.4mg23%
Vitamina K90.9mcg76%

Minerales

NutrienteCantidad% VDSemivida
Calcio76.5mg8%
Cobre292.5mcg33%
Hierro0.7mg4%
Magnesio38.3mg9%
Fósforo76.5mg11%
Potasio702.0mg15%
Selenio0.5mcg1%
Sodio6.8mg0%
Zinc0.3mg3%

**Kiwi, servido entero y frío**

Nota introductoria



Este es el kiwi en su forma más pura: brillante, ácido y de dulzor limpio, sin más adorno que la temperatura y la precisión. Cuando la fruta está madura y se manipula correctamente, no necesita nada más que una preparación cuidadosa para mostrar su fragancia y su firmeza. El resultado es simple, preciso y completo.

Aspectos esenciales de la receta



  • Categoría del plato: Preparación de fruta fresca

  • Cocina u origen: Universal

  • Tipo de plato: Plato ligero / postre

  • Rendimiento: 1 porción

  • Tamaño de la porción: 225 g

  • Tiempo de preparación: 10 minutos

  • Tiempo de cocción: 0 minutos

  • Tiempo total: 10 minutos

  • Dificultad: Fácil


    • Equipo



  • Tabla de cortar

  • Cuchillo de puntilla

  • Plato pequeño para servir


    • Ingredientes



    Fruta



  • Kiwi, pelado y recortado: 225 g


    • Método



  • 1. Enfría brevemente el kiwi si no está ya frío. La fruta debe estar firme, fragante y ceder solo ligeramente a una presión suave.

  • 2. Pela el kiwi limpiamente con un cuchillo de puntilla, retirando toda la piel sin magullar la pulpa. Recorta los extremos del tallo.

  • 3. Corta el kiwi en rodajas o segmentos de forma prolija, manteniendo las piezas intactas y uniformes. La pulpa debe permanecer brillante, jugosa y de aroma intenso.

  • 4. Coloca el kiwi en un plato pequeño frío en una sola capa ordenada. Mantén la presentación sobria y precisa.

  • 5. Sirve de inmediato mientras la fruta esté brillante, fresca y con su textura más limpia.


    • Emplatado y servicio



    Presenta el kiwi en una disposición baja y uniforme, con las superficies cortadas visibles y el color natural sin alterar. El plato debe transmitir frescura, claridad e intención.

    Notas profesionales



  • Usa fruta en su punto óptimo de maduración; un kiwi poco maduro tendrá un sabor austero, mientras que una fruta demasiado madura se deshará y perderá definición.

  • Manipula la pulpa lo menos posible después de cortarla para preservar su brillo y estructura.

  • Sirve frío, pero no helado, para que el aroma se mantenga vivo.
    • VeganaVegetarianaPaleoMediterráneaSin glutenSin lácteosWhole30Equilibrada
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