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Pečen krompir

Pečen krompir
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Hranilne vrednosti

Na porcijo 170 g

% dnevne vrednosti na podlagi prehrane z 2000 kcal

Kalorije 530 kcal
27% DV
Skupne maščobe 26.0g
40% DV
Enkrat nenasičene maščobe13.9g
Večkrat nenasičene maščobe8.0g
Nasičene maščobe4.0g
Trans maščobe0.1g
Skupni ogljikovi hidrati 69.0g
23% DV
Prehranske vlaknine6.0g
Škrob62.0g
Sladkorji1.0g
Beljakovine 6.0g
12% DV
Rastlinske beljakovine6.0g

O tem

Zmerna porcija debeleje narezanega začinjenega pečenega krompirja, ki vsebuje predvsem ogljikove hidrate in maščobe, z nekaj vlakninami ter malo beljakovin.

Sestavine

Vitamini in minerali

Vitamini

HraniloKoličinaDV%Razpolovna doba
Biotin1.5mcg5%
Holin22.0mg4%
Folna kislina35.0mcg9%
Niacin3.5mg22%
Pantotenska kislina0.9mg18%
Riboflavin0.1mg6%
Tiamin0.3mg21%
Vitamin A2.0mcg0%
Vitamin B60.5mg29%
Vitamin C10.0mg11%
Vitamin E2.0mg13%
Vitamin K10.0mcg8%

Minerali

HraniloKoličinaDV%Razpolovna doba
Kalcij20.0mg2%
Baker180.0mcg20%
Železo1.2mg7%
Magnezij40.0mg10%
Fosfor150.0mg21%
Kalij850.0mg18%
Selen1.5mcg3%
Natrij520.0mg23%
Cink0.8mg7%

Pečen krompir

Preprosta klasična priloga iz krompirja, pečenega do zlato rjave in hrustljave skorjice, nato začinjenega s soljo in črnim poprom. Navedene sestavine nakazujejo osnovno pripravo pečenega krompirja.

Sestavine


  • Krompir, 160 g

  • Rastlinsko olje, 9 g

  • Sol, 1 g

  • Črni poper, 0 g


  • Skupna teža: 170 g

    Navodila


  • 1. Pečico segrejte na 220 °C.

  • 2. Krompir narežite na enakomerne kose ali krhlje.

  • 3. Krompir premešajte z rastlinskim oljem, soljo in črnim poprom.

  • 4. Razporedite ga v eni plasti po pekaču.

  • 5. Pecite 30 do 40 minut in ga enkrat obrnite, dokler ni zlato rjav in hrustljav.

  • 6. Postrezite vroče.


  • Čas priprave


    10 minut

    Čas peke


    30 do 40 minut

    Koristni nasveti


  • Za dodatno hrustljavost pekač segrejte, preden nanj dodate krompir.

  • Pekača ne prenatrpajte.

  • Uporabite dovolj olja, da se krompir enakomerno obda z njim.
  • VeganskaVegetarijanskaBrez glutenaBrez mlečnih izdelkov
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