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Fruit Bowl na may Sari-saring Sariwang Prutas

Fruit Bowl na may Sari-saring Sariwang Prutas
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Nutrition Facts

Bawat serving na 300g

% Daily Value batay sa 2000 kcal na diyeta

Calories 180 kcal
9% DV
Kabuuang Taba 1.0g
2% DV
Monounsaturated Fat0.2g
Polyunsaturated Fat0.3g
Saturated Fat0.1g
Kabuuang Carbohydrate 45.0g
15% DV
Hibla6.0g
Almirol2.0g
Asukal35.0g
Protina 2.0g
4% DV
Protina ng Halaman2.0g

Tungkol dito

Isang mangkok ng halo-halong sariwang prutas.

Mga Sangkap

  • mixed fruit 300g

Mga Bitamina at Mineral

Mga Bitamina

NutrientDamiDV%Half-life
Biotin (B7)2.0mcg7%
Choline15.0mg3%
Folate (B9)35.0mcg9%
Niacin (B3)0.8mg5%
Pantothenic Acid (B5)0.4mg8%
Riboflavin (B2)0.1mg5%
Tiamina (B1)0.1mg7%
Bitamina A120.0mcg13%
Bitamina B60.1mg9%
Bitamina C60.0mg67%
Bitamina E1.5mg10%
Bitamina K20.0mcg17%

Mga Mineral

NutrientDamiDV%Half-life
Kaltsyum30.0mg3%
Kromyum1.0mcg3%
Tanso0.1mcg0%
Bakal0.7mg4%
Magnesiyo25.0mg6%
Mangganeso0.2mg9%
Molibdenum5.0mcg11%
Posporus45.0mg6%
Potasyo450.0mg10%
Selenium0.5mcg1%
Sodyum5.0mg0%
Sink0.3mg3%

Mangkok ng Prutas sa Orchard na may Sari-saring Sariwang Prutas

Paunang tala


Ito ay isang pag-aaral sa kasariwaan, hindi sa palamuti. Ang tagumpay ng isang mangkok ng prutas ay nakasalalay sa tumpak na pagkahinog, kalinisan ng hiwa, at balanse ng tekstura sa bawat piraso. Kapag naihain nang wasto, dapat itong malasahan na maayos ang pagkakabuo, maliwanag, at likas na ganap.

Mahahalagang detalye ng recipe


  • Kategorya ng putahe: Paghahanda ng prutas

  • Lutuin o pinagmulan: Kontemporaryo

  • Uri ng kurso: Almusal, magaang panghimagas, o meryenda

  • Ani: 1 mangkok

  • Laki ng paghahain: 300 g

  • Oras ng paghahanda: 10 minuto

  • Oras ng pagluluto: 0 minuto

  • Kabuuang oras: 10 minuto

  • Antas ng kahirapan: Madali


    • Kagamitan


  • Kutsilyo ng chef

  • Sangkalan

  • Mangkok na panghalo

  • Mangkok na panghain


    • Mga Sangkap


    Prutas


  • Halo-halong prutas, hinog at malamig na malamig: 300 g


    • Paraan


  • 1. Suriin ang halo-halong prutas at alisin ang anumang pirasong may pasa o sobrang hinog. Dapat mabango ang prutas, sapat ang tigas upang mapanatili ang hugis nito, at ganap na hinog.

  • 2. Kung kinakailangan, tabasan, balatan, tanggalan ng buto, o paghiwa-hiwalayin ang prutas sa mga pirasong kasinlaki ng isang subo at magkakatulad ang sukat. Layunin ang malilinis na hiwa na nagpapanatili ng katas at estruktura.

  • 3. Ilagay ang inihandang prutas sa isang mangkok na panghalo at marahang haluin nang minsan o dalawang beses, sapat lamang upang maipamahagi nang pantay ang mga piraso nang hindi nadudurog ang mga ito.

  • 4. Ilipat ang prutas sa isang mangkok na panghain, inaayos ito upang manatiling malinaw ang pagkakaiba ng mga kulay at hugis. Ang natapos na mangkok ay dapat magmukhang masagana ngunit kontrolado, na walang sobrang likidong naiipon sa ilalim.


    • Pagplato at paghahain


    Ihain kaagad sa isang malamig na mangkok. Dapat nakasalansan nang maayos ang prutas, na may malinaw na pagkakahiwalay ng mga piraso, makintab mula sa likas na katas at bagong hiwang mga gilid.

    Mga propesyonal na tala


    Gumamit ng prutas sa rurok ng pagkahinog; walang maitatago ang putaheng ito kung mahina ang kalidad. Gupitin ang lahat ng piraso sa magkakaparehong sukat upang pantay kainin ang mangkok at maiprisenta nang may disiplina. Ihain agad, habang malamig pa ang prutas at nananatiling malutong at buhay ang tekstura nito.
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