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Cepa rubra cruda

Cepa rubra cruda
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Notitia nutritionis

Per portionem 100g

% Valor diurnus ex diaeta 2000 kcal fundatus

Caloriae 40 kcal
2% DV
Adeps totalis 0.1g
0% DV
Carbohydrata totalia 9.3g
3% DV
Fibra1.7g
Amylum0.7g
Sacchara4.2g
Proteinum 1.1g
2% DV
Proteinum vegetabile1.1g

De

Parva portio cepae rubrae crudae.

Ingredientia

Vitamina et Mineralia

Vitamina

NutrimentumQuantitasVD%Semivita
Cholinum6.0mg1%
Thiaminum (B1)0.1mg4%
Riboflavinum (B2)0.0mg2%
Niacinum (B3)0.1mg1%
Acidum pantothenicum (B5)0.1mg2%
Vitaminum B60.1mg7%
Biotinum (B7)0.4mcg1%
Folatum (B9)19.0mcg5%
Vitaminum C7.4mg8%
Vitaminum E0.0mg0%
Vitaminum K0.4mcg0%

Mineralia

NutrimentumQuantitasVD%Semivita
Calcium23.0mg2%
Chromium1.0mcg3%
Cuprum0.0mcg0%
Ferrum0.2mg1%
Magnesium10.0mg2%
Manganum0.1mg4%
Molybdaenum2.0mcg4%
Phosphorus29.0mg4%
Kalium146.0mg3%
Selenium0.5mcg1%
Natrium4.0mg0%
Zincum0.2mg2%

Cepa rubra cruda

Simplex praeparatio cepae rubrae, quae plerumque cruda ministratur ut acre et crocans condimentum vel ingrediens acetariae. Potest etiam leviter aceto condi aut coqui, sed hic index ingredientium quam proxime respondet cepae rubrae crudae simplici.

Ingredientia


  • Cepa rubra 100 g


  • Instructiones


  • 1. Cepam rubram decortica.

  • 2. Seca in crustula, minutatim concide, aut integram pro necessitate appone.

  • 3. Utere cruda in acetariis, panibus fartis, salsis, aut ut condimento.


  • Tempus praeparationis


    5 minuta

    Tempus coquendi


    0 minuta

    Consilia utilia


  • Cepam sectam in aqua frigida per 10 minuta macera, ut acrimonia mitigetur.

  • Pro sapore mitiore, utere sectionibus tenuissimis.

  • Quamlibet cepam caesam opertam in refrigeratorio conserva et cito utere.
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