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Mangkok ng Pana-panahong Prutas

Mangkok ng Pana-panahong 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
Hibla7.0g
Almirol2.0g
Asukal36.0g
Protina 2.0g
4% DV
Protina ng Halaman2.0g

Tungkol dito

Isang mangkok ng sari-saring sariwang prutas na inihahain bilang magaang meryenda o panghimagas.

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)0.5mg10%
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%
Potasyo550.0mg12%
Selenium0.5mcg1%
Sodyum5.0mg0%
Sink0.3mg3%

Mangkok ng Pana-panahong Prutas

Paunang tala


Nagiging matagumpay lamang ang isang mangkok ng prutas kapag ang mga prutas ay pinili at hinawakan nang may disiplina. Dito, hinahayaang manatiling natatangi ang likas na tamis, asim, at halimuyak ng pinaghalong prutas habang ang hiwa at pagkakaayos ay nagbibigay sa putahe ng linaw at ganda. Isa itong simpleng paghahanda, ngunit nangangailangan ito ng katumpakan sa pagkahinog, tekstura, at presentasyon.

Mahahalagang detalye ng recipe


  • Kategorya ng putahe: Paghahanda ng prutas

  • Lutuin o pinagmulan: Kontemporaryo

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

  • Ani: 1 serving

  • Laki ng serving: 300 g

  • Oras ng paghahanda: 10 minuto

  • Oras ng pagluluto: 0 minuto

  • Kabuuang oras: 10 minuto

  • Antas ng hirap: Madali


    • Kagamitan


  • Sangkalan

  • Kutsilyong pangbalat

  • Mangkok na panghalo

  • Mangkok na paghahainan


    • Mga Sangkap


  • Pinaghalong prutas, hinog at malamig na malamig: 300 g


    • Paraan


  • 1. Suriing mabuti ang pinaghalong prutas. Alisin ang anumang pirasong may pasa o sobrang lambot, saka tabasin at linisin ang prutas kung kinakailangan upang ang matira lamang ay maayos at hinog na prutas.

  • 2. Hiwain ang prutas sa maayos at magkakapantay na piraso na angkop para sa isang mangkok. Sikaping maging pare-pareho ang laki upang balanse ang tekstura mula sa unang subo hanggang sa huli.

  • 3. Ilipat ang prutas sa isang mangkok na panghalo at marahang tiklupin ito nang isa o dalawang beses upang maipamahagi ang mga piraso nang hindi nadudurog.

  • 4. Isandok ang prutas sa mangkok na paghahainan, inaayos ito nang may bahagyang taas at nakikitang pagkakaiba-iba sa kulay at hugis. Ang natapos na prutas ay dapat magmukhang sariwa, makintab, at buo.


    • Pagplating at paghahain


    Ihain kaagad sa isang malamig na mangkok. Panatilihing maluwag at natural ang ayos, na ang prutas ay nakapatong sa isang malinis na bunton na malinaw na nagpapakita ng kulay at kasariwaan nito.

    Mga propesyonal na tala


    Gumamit ng prutas sa rurok ng pagkahinog; ang hindi pa hinog na prutas ay magiging maputla ang lasa, samantalang ang sobrang hinog na prutas ay babagsak at magpapapurol sa mangkok. Maghiwa nang may pagpipigil at iwasan ang labis na paghawak, na sumisira kapwa sa tekstura at hitsura.
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