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Pita Gyros de Porco

Pita Gyros de Porco
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Informação Nutricional

Por porção de 330g

% Valor Diário com base numa dieta de 2000 kcal

Calorias 680 kcal
34% DV
Gordura total 34.0g
52% DV
Hidratos de carbono totais 52.0g
17% DV
Proteína 34.0g
68% DV

Sobre

Um wrap grego tradicional em pão pita, recheado com gyros de porco temperado, legumes e molho.

Ingredientes

Vitaminas e Minerais

Vitaminas

NutrienteQuantidadeVD%Meia-vida
Biotina (B7)6.0mcg20%
Colina85.0mg15%
Folato (B9)55.0mcg14%
Niacina (B3)9.0mg56%
Ácido pantoténico (B5)1.8mg36%
Riboflavina (B2)0.3mg27%
Tiamina (B1)0.5mg38%
Vitamina A120.0mcg13%
Vitamina B121.8mcg75%
Vitamina B60.7mg41%
Vitamina C10.0mg11%
Vitamina D0.8mcg4%
Vitamina E1.8mg12%
Vitamina K8.0mcg7%

Minerais

NutrienteQuantidadeVD%Meia-vida
Cálcio120.0mg12%
Crómio6.0mcg17%
Cobre0.3mcg0%
Iodo25.0mcg17%
Ferro3.2mg18%
Magnésio55.0mg13%
Manganês0.7mg30%
Molibdénio12.0mcg27%
Fósforo320.0mg46%
Potássio520.0mg11%
Selénio35.0mcg64%
Sódio980.0mg43%
Zinco4.2mg38%

Pita de gyros de porco

Uma pita clássica ao estilo grego, recheada com gyros de porco temperado, tzatziki, tomate, cebola e uma pequena porção de batatas fritas. Esta é uma pita de gyros de porco simples e canónica, com os componentes indicados.

Ingredientes


  • Pão pita 90 g

  • Carne de gyros de porco 140 g

  • Molho tzatziki 40 g

  • Tomate 25 g

  • Cebola 15 g

  • Batatas fritas 20 g


  • Instruções


  • 1. Aqueça o pão pita até ficar macio e maleável.

  • 2. Reaqueça a carne de gyros de porco até ficar bem quente e ligeiramente dourada.

  • 3. Corte o tomate e a cebola em fatias finas.

  • 4. Espalhe o tzatziki sobre a pita.

  • 5. Adicione a carne de gyros de porco, o tomate, a cebola e as batatas fritas.

  • 6. Dobre ou enrole a pita e sirva imediatamente.


  • Tempo de preparação


    5 minutos

    Tempo de cozedura


    5 minutos

    Dicas úteis


  • Aqueça a pita mesmo antes de montar, para que não se rasgue.

  • Mantenha as batatas fritas crocantes, adicionando-as apenas no fim.

  • Se desejar, sirva com tzatziki extra à parte.
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