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Ohlađeni štapići jikame

Ohlađeni štapići jikame
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Nutritivne vrijednosti

Po porciji od 180 g

% dnevne vrijednosti na temelju prehrane od 2000 kcal

Kalorije 68 kcal
3% DV
Ukupne masti 0.2g
0% DV
Mononezasićene masti0.0g
Polinezasićene masti0.1g
Zasićene masti0.0g
Ukupni ugljikohidrati 16.2g
5% DV
Vlakna8.8g
Škrob4.0g
Šećeri3.4g
Proteini 1.3g
3% DV
Biljni proteini1.3g

O proizvodu

Sirova jikama narezana na štapiće; niskokalorično korjenasto povrće s puno vlakana, umjerenim udjelom ugljikohidrata te vrlo malo masti i proteina.

Sastojci

  • jicama

Vitamini i minerali

Vitamini

NutrijentKoličinaDV%Poluživot
Kolin22.2mg4%
Folat (B9)22.0mcg6%
Niacin (B3)0.4mg2%
Pantotenska kiselina (B5)0.2mg5%
Riboflavin (B2)0.0mg3%
Tiamin (B1)0.0mg3%
Vitamin B60.1mg4%
Vitamin C36.6mg41%
Vitamin K0.5mcg0%

Minerali

NutrijentKoličinaDV%Poluživot
Kalcij22.0mg2%
Bakar86.0mcg10%
Željezo1.1mg6%
Magnezij22.0mg5%
Fosfor33.0mg5%
Kalij270.0mg6%
Selen1.3mcg2%
Natrij7.0mg0%
Cink0.3mg3%

Ohlađeni štapići jicame s prirodnom hrskavom slatkoćom

Uvod



Ovo je jicama u svom najčišćem obliku: hladna, čista i tiho osvježavajuća. Jelo u potpunosti ovisi o preciznosti rezanja i temperaturi, kako bi tekstura ostala hrskava, a okus svjež i suzdržan. Poslužena dobro ohlađena, pruža čvrst, sočan zalogaj koji je jednako elegantan koliko i jednostavan.

Osnovne informacije o receptu



  • Kategorija jela: Priprema sirovog povrća

  • Kuhinja ili podrijetlo: Suvremena

  • Vrsta slijeda: Predjelo ili osvježivač nepca

  • Prinos: 1 porcija

  • Veličina porcije: 180 g

  • Vrijeme pripreme: 10 minuta

  • Vrijeme kuhanja: 0 minuta

  • Ukupno vrijeme: 10 minuta

  • Težina: Lako


  • Oprema



  • Kuharski nož

  • Daska za rezanje

  • Gulilica za povrće

  • Mali pladanj ili ohlađeni tanjur


  • Sastojci



  • 180 g jicame, oguljene i očišćene


  • Postupak



  • 1. Stavite jicamu na dasku za rezanje i potpuno ogulite debelu vanjsku koru, tako da otkrijete blijedo meso ispod nje. Odrežite sve suhe ili vlaknaste rubove kako bi površina bila čista i ujednačena.


  • 2. Narežite jicamu na ujednačene štapiće, svaki debljine oko 1 cm i duljine 6 do 8 cm. Režite precizno kako bi komadi imali uredan, dosljedan oblik i pružali čist, hrskav zagriz.


  • 3. Posložite štapiće u jednom sloju na pladanj ili ohlađeni tanjur. Stavite u hladnjak na 10 minuta, tek toliko da se meso učvrsti i tekstura dodatno izoštri.


  • 4. Prebacite jicamu na tanjur za posluživanje. Završna tekstura treba biti hrskava, sočna i hladna, s čistom, blagom slatkoćom i bez ikakve mekoće u sredini.


  • Aranžiranje i posluživanje



    Poslužite jicamu u suzdržanom, urednom rasporedu, tako da štapići budu poravnani umjesto razbacani. Prezentacija treba djelovati hladno, pročišćeno i precizno, naglašavajući prirodnu jasnoću i hrskavost povrća.

    Profesionalne napomene



  • Ujednačeno rezanje je ključno; nepravilni komadi narušavaju i teksturu i prezentaciju.

  • Hlađenje prije posluživanja poboljšava hrskavost i daje jelu željenu svježinu.

  • Koristite samo potpuno oguljenu jicamu; svaki preostali dio kore umanjit će teksturu i okus.
  • VeganskaVegetarijanskaPaleoBez glutenaBez mliječnih proizvodaWhole30Uravnotežena
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