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Kivi, poslužen cijeli i ohlađen

Kivi, poslužen cijeli i ohlađen
Zabilježio/la @okkai | 1 korisnika se svidjela ova namirnica | 0 korisnika je spremilo ovu namirnicu

Nutritivne vrijednosti

Po porciji od 225 g

% dnevne vrijednosti na temelju prehrane od 2000 kcal

Kalorije 137 kcal
7% DV
Ukupne masti 1.2g
2% DV
Mononezasićene masti0.3g
Polinezasićene masti0.3g
Zasićene masti0.1g
Ukupni ugljikohidrati 33.1g
11% DV
Vlakna6.8g
Škrob6.3g
Šećeri20.0g
Proteini 2.5g
5% DV
Biljni proteini2.5g

O proizvodu

Tri cijela ploda kivija. Ovaj lagani međuobrok ima malo masti, umjereno ugljikohidrata te je posebno bogat vlaknima i vitaminom C.

Sastojci

Vitamini i minerali

Vitamini

NutrijentKoličinaDV%Poluživot
Kolin17.4mg3%
Folat (B9)56.3mcg14%
Niacin (B3)0.8mg5%
Pantotenska kiselina (B5)0.4mg8%
Riboflavin (B2)0.1mg8%
Tiamin (B1)0.1mg8%
Vitamin A9.0mcg1%
Vitamin B60.1mg6%
Vitamin C209.3mg233%
Vitamin E3.4mg23%
Vitamin K90.9mcg76%

Minerali

NutrijentKoličinaDV%Poluživot
Kalcij76.5mg8%
Bakar292.5mcg33%
Željezo0.7mg4%
Magnezij38.3mg9%
Fosfor76.5mg11%
Kalij702.0mg15%
Selen0.5mcg1%
Natrij6.8mg0%
Cink0.3mg3%

**Kivi, poslužen cijeli i ohlađen**

Uvod



Ovo je kivi u svom najčišćem obliku: svijetao, kiselkast i čisto sladak, bez ikakvih dodataka osim temperature i preciznosti. Kada je voće zrelo i pravilno obrađeno, ne treba mu ništa više od pažljive pripreme da pokaže svoj miris i čvrstoću. Rezultat je jednostavan, precizan i potpun.

Osnove recepta



  • Kategorija jela: Priprema svježeg voća

  • Kuhinja ili podrijetlo: Univerzalno

  • Vrsta slijeda: Lagani slijed / desert

  • Prinos: 1 porcija

  • Veličina porcije: 225 g

  • Vrijeme pripreme: 10 minuta

  • Vrijeme kuhanja: 0 minuta

  • Ukupno vrijeme: 10 minuta

  • Težina: Lako


  • Oprema



  • Daska za rezanje

  • Nožić za guljenje

  • Mali tanjur za posluživanje


  • Sastojci



    Voće



  • Kivi, oguljen i očišćen: 225 g


  • Postupak



  • 1. Kratko ohladite kivi ako već nije hladan. Voće treba biti čvrsto, mirisno i popuštati tek neznatno pod blagim pritiskom.

  • 2. Čisto ogulite kivi nožićem za guljenje, uklanjajući svu koru bez oštećivanja mesa. Odrežite krajeve peteljke.

  • 3. Narežite ili razdijelite kivi uredno, pazeći da komadi ostanu cijeli i ujednačeni. Meso treba ostati sjajno, sočno i izraženo aromatično.

  • 4. Posložite kivi na mali ohlađeni tanjur u jednom urednom sloju. Neka prezentacija bude suzdržana i precizna.

  • 5. Poslužite odmah, dok je voće svijetlo, hladno i u svojoj najčišćoj teksturi.


  • Serviranje i prezentacija



    Poslužite kivi u niskom, ravnom rasporedu, tako da su rezane površine vidljive, a prirodna boja ostane netaknuta. Tanjur treba djelovati svježe, jasno i promišljeno.

    Profesionalne napomene



  • Koristite voće na vrhuncu zrelosti; nedovoljno zreo kivi imat će opor okus, dok će prezrelo voće omekšati i izgubiti definiciju.

  • Nakon rezanja rukujte mesom što je manje moguće kako biste sačuvali njegov sjaj i strukturu.

  • Poslužite hladno, ali ne ledeno, kako bi aroma ostala izražena.
  • VeganskaVegetarijanskaPaleoMediteranskaBez glutenaBez mliječnih proizvodaWhole30Uravnotežena
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