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フレッシュフルーツサラダ

フレッシュフルーツサラダ
1人のユーザーがこの食品を気に入りました | 1人のユーザーがこの食品を保存しました

栄養成分表示

1010gあたり

% Daily Value based on a 2000 kcal diet

カロリー 544 kcal
27% DV
脂質 2.6g
4% DV
一価不飽和脂肪0.5g
多価不飽和脂肪0.5g
飽和脂肪0.3g
炭水化物 136.1g
45% DV
食物繊維25.7g
でん粉13.6g
糖類96.8g
たんぱく質 8.4g
17% DV
植物性たんぱく質8.4g

概要

オレンジを中心に、キウイフルーツとりんごを合わせたフレッシュフルーツサラダです。果物由来の自然な糖質で炭水化物が多く、食物繊維も豊富。ビタミンCとカリウムをしっかり補えるのが特長です。

材料

ビタミン＆ミネラル

ビタミン

栄養素量DV%半減期
ビオチン5.7mcg19%
コリン43.8mg8%
葉酸143.0mcg36%
ナイアシン3.7mg23%
パントテン酸2.3mg46%
ビタミンB20.5mg38%
ビタミンB10.5mg42%
ビタミンA86.0mcg10%
ビタミンB60.8mg47%
ビタミンC312.4mg347%
ビタミンE2.6mg17%
ビタミンK98.5mcg82%

ミネラル

栄養素量DV%半減期
カルシウム205.0mg21%
銅330.0mcg37%
鉄1.8mg10%
マグネシウム84.0mg20%
リン165.0mg24%
カリウム1260.0mg27%
セレン2.2mcg4%
ナトリウム8.0mg0%
亜鉛0.8mg7%

フレッシュフルーツサラダ

オレンジ、キウイフルーツ、りんごで作るシンプルなミックスフルーツサラダです。よく冷やして、作りたてをいただくのがいちばんおいしいです。

材料


  • オレンジ（皮をむいて房に分ける）：360 g

  • キウイフルーツ（皮をむいてスライスする）：320 g

  • りんご（芯を取り、角切りにする）：330 g


    • 合計重量：1010 g

    作り方


  • 1. すべての果物をよく洗います。

  • 2. オレンジの皮をむき、房に分けます。

  • 3. キウイフルーツの皮をむき、スライスします。

  • 4. りんごの芯を取り、一口大に角切りにします。

  • 5. すべての果物をボウルに入れ、やさしく混ぜ合わせます。

  • 6. すぐに提供するか、軽く冷やしてから提供します。


    • 下ごしらえ時間と調理時間


  • 下ごしらえ時間：10分

  • 調理時間：0分


    • 役立つヒント


  • 最良の食感にするには、変色を抑えるためにりんごは最後に準備します。

  • よりさわやかな味わいにするため、提供前に果物を冷やしてください。

  • このサラダは、作ったその日のうちに食べるのが最適です。
    • ビーガンベジタリアングルテンフリー乳製品不使用パレオ地中海式
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