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Marinirani piščančji trakci

Marinirani piščančji trakci
0 uporabnikom je bila ta hrana všeč | 0 uporabnikov je shranilo to hrano

Hranilne vrednosti

Na porcijo 450 g

% dnevne vrednosti na podlagi prehrane z 2000 kcal

Kalorije 585 kcal
29% DV
Skupne maščobe 18.0g
28% DV
Enkrat nenasičene maščobe9.6g
Večkrat nenasičene maščobe4.2g
Nasičene maščobe4.1g
Trans maščobe0.1g
Skupni ogljikovi hidrati 2.0g
1% DV
Škrob2.0g
Beljakovine 99.0g
100% DV
Živalske beljakovine99.0g

O tem

Pakirani surovi trakci iz piščančjih prsi z blago marinado. Vsebujejo veliko beljakovin, zelo malo ogljikovih hidratov in zmerno količino maščob, odvisno od dodanega olja v marinadi.

Sestavine

Vitamini in minerali

Vitamini

HraniloKoličinaDV%Razpolovna doba
Biotin22.0mcg73%
Holin370.0mg67%
Folna kislina18.0mcg5%
Niacin61.0mg381%
Pantotenska kislina7.2mg144%
Riboflavin0.5mg42%
Tiamin0.3mg27%
Vitamin A35.0mcg4%
Vitamin B121.4mcg58%
Vitamin B62.7mg159%
Vitamin C1.5mg2%
Vitamin D0.5mcg3%
Vitamin E1.2mg8%
Vitamin K6.0mcg5%

Minerali

HraniloKoličinaDV%Razpolovna doba
Kalcij54.0mg5%
Baker180.0mcg20%
Železo2.3mg13%
Magnezij130.0mg31%
Fosfor900.0mg129%
Kalij1150.0mg24%
Selen122.0mcg222%
Natrij720.0mg31%
Cink4.5mg41%

Marinirani piščančji trakovi

Preprost začinjen piščančji pripravek iz surovih piščančjih prsi, premazanih z oljem, soljo, papriko, česnom in črnim poprom. Lahko ga pripravite v ponvi, na žaru ali v pečici.

Sestavine
  • Piščančje prsi, 400 g

  • Repično olje, 20 g

  • Sol, 8 g

  • Paprika, 8 g

  • Česen, 8 g

  • Črni poper, 6 g


    • Skupna teža: 450 g

    Navodila
  • 1. Piščančje prsi narežite na trakove.

  • 2. V skledi zmešajte repično olje, sol, papriko, česen in črni poper.

  • 3. Dodajte piščančje trakove in jih enakomerno premažite.

  • 4. Pustite, da se na kratko marinirajo, ali pa jih pripravite takoj.

  • 5. Pecite v vroči ponvi, na žaru ali v pečici, dokler niso povsem pečeni in v sredini niso več rožnati.


    • Čas priprave: 10 minut
    Čas kuhanja: 10 do 15 minut

    Koristni nasveti
  • Surovega piščanca ne jejte; vedno ga pripravite do varne notranje temperature.

  • Če pripravljate v ponvi, uporabite srednje močan do močan ogenj za dobro zapečeno skorjico, ne da bi začimbe zažgali.

  • Po pripravi pustite piščanca nekaj minut počivati, da ostane sočen.
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