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Citreum integrum conditum

Citreum integrum conditum
Relatum a @t | 0 usores hoc cibum probaverunt | 0 usores hoc cibum servaverunt

Notitia nutritionis

Per portionem 120g

% Valor diurnus ex diaeta 2000 kcal fundatus

Caloriae 35 kcal
2% DV
Adeps totalis 0.3g
0% DV
Adeps monoinsaturatus0.0g
Adeps polyinsaturatus0.1g
Adeps saturatus0.0g
Carbohydrata totalia 11.0g
4% DV
Fibra3.6g
Amylum4.4g
Sacchara3.0g
Proteinum 1.3g
3% DV
Proteinum vegetabile1.3g

De

Totum citreum esse videtur. Pauca habet calories et pinguedinem, modicam copiam carbohydratorum, atque bonam vim vitaminae C praebet.

Ingredientia

Vitamina et Mineralia

Vitamina

NutrimentumQuantitasVD%Semivita
Biotinum (B7)1.5mcg5%
Cholinum6.5mg1%
Folatum (B9)13.0mcg3%
Niacinum (B3)0.1mg1%
Acidum pantothenicum (B5)0.2mg5%
Riboflavinum (B2)0.0mg2%
Thiaminum (B1)0.1mg4%
Vitaminum A1.0mcg0%
Vitaminum B60.1mg6%
Vitaminum C63.0mg70%
Vitaminum E0.2mg1%

Mineralia

NutrimentumQuantitasVD%Semivita
Calcium31.0mg3%
Cuprum45.0mcg5%
Ferrum0.7mg4%
Magnesium10.0mg2%
Phosphorus19.0mg3%
Kalium166.0mg4%
Selenium0.5mcg1%
Natrium2.0mg0%
Zincum0.1mg1%

Limon Integrus Conservatus cum Sua Ipsius Claritate

Praefatio


Hoc est studium continentiae: limon integrum exhibetur, diligenti calore mutatum in aliquid molle, aromaticum, et penitus redolens. Eius pretium in eo positum est ut essentialis claritas fructus servetur, dum acrimonia mitigatur in exitum purum et vividum. Recte appositum, simul ut ingrediens et enuntiatum intellegitur.

Elementa essentialia recipe


  • Categoria ferculi: Praeparatio fructus

  • Culina sive origo: Contemporanea

  • Genus cursus: Condimentum sive ornatus

  • Proventus: 1 limon integrum

  • Portio: 120 g

  • Tempus praeparationis: 10 minuta

  • Tempus coctionis: 35 minuta

  • Tempus totum: 45 minuta

  • Difficultas: Facilis


    • Instrumenta


  • Cacabus parvus

  • Culter tenuis

  • Cochlear caloris patiens

  • Patella parva sive operculum ad limon demersum retinendum


    • Ingredientia


    Ingrediens principale


  • Limon, integrum et non depilatum: 120 g


    • Methodus


  • 1. Limon integrum in caccabum parvum pone et aqua contege superans 20 g. Aquam ad lenem fervorem super calore medio adduc, deinde ad ignem humilem redige et levissimum fervorem per 30 minuta conserva. Limon paulum emolliri debet, et cortex nitidus atque tener fieri sine ruptura.

  • 2. Ignem exstingue et limon in aqua calida per 5 minuta quiescere sine. Hoc pulpam componit et texturam per medium aequat.

  • 3. Limon ex aqua tolle et tantum refrigera ut tractari possit. Fructus sub levi pressione flexibilis videri debet, cortice cultro pure cedente.

  • 4. Limon integrum appone, vel ad mensam seca ut aroma emittat. Pulpa sucosa, clara, et mollita esse debet, amaritudine temperata sed adhuc praesente.


    • Compositio et servitium


    Limon solum in patella parva pone, vel leviter in sua ipsa reticula colloca si tamquam relatio visualis ad formam originalem ministratur. Simpliciter exhibe, nullo ornatu addito, ut puritas fructus in foco maneat.

    Notae professionales


    Limon integrum manere debet; quaelibet ruptura in coctione indolem finalem hebetabit. Fervorem lenem serva, numquam acrem, ut cortex emolliatur antequam pulpa dissolvatur. Fructus perfectus tener, fragrans, et plane ut limon agnoscibilis esse debet, sed margine tranquilliore et rotundiore.
    VeganVegetarianaPaleoMediterraneaSine GlutineSine LacteisWhole30
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