Viungo Pickles
| tango | 5000.0 (gramu) |
| bizari | 75.0 (gramu) |
| mzizi wa farasi | 15.0 (gramu) |
| mzizi wa farasi | 15.0 (gramu) |
| vitunguu vitunguu 10.0 | gramu (usindikaji baridi) |
| pilipili moto 3.0 | gramu (usindikaji baridi) |
| currant nyeusi 25.0 | gramu (usindikaji baridi) |
| cherry25.0 | gramu (usindikaji baridi) |
| bei ya 2000.0 | gramu (usindikaji baridi) |
| chumvi la meza 60.0 | gramu (usindikaji baridi) |
Matango ya kung'olewa ni nyongeza bora kwa sahani za samaki, na pia kwa sahani za mboga na kwa meza ya wanga. Kwa pickling, ni bora kuchagua matango madogo, yenye nguvu. Haipendekezi kuhifadhi matango yaliyokatwa mbele ya balozi. Ikiwa hali zinakulazimisha kuchelewesha balozi wa tango kwa muda, loweka kwenye maji baridi. Brine: kwa lita 2 za maji 60-70 g ya chumvi ya meza. Panga matango, suuza. Suuza wiki na ukate vipande vipande. Chini ya pipa, weka karibu nusu ya mimea na viungo, kisha weka matango katika safu hadi nusu ya pipa, weka theluthi moja ya mimea juu yao, tena matango kwa safu na weka mimea iliyobaki na viungo. juu. Funga keg iliyojazwa na mimina brine kupitia shimo la ulimi-na-mtaro. Unaweza kuacha pipa wazi, basi unahitaji kufunika matango na kitambaa safi, weka miduara ya mbao na ukandamizaji kidogo kutoka kwa mawe magumu ili matango hayataelea baada ya kuyamwaga na brine. Siku 3 za kwanza pipa la matango huhifadhiwa vizuri kwenye joto la kawaida, na kisha kuwekwa kwenye pishi.
Thamani ya lishe na muundo wa kemikali.
| Lishe | wingi | Kawaida ** | % ya kawaida katika 100 g | % ya kawaida katika 100 kcal | 100% ya kawaida |
| Thamani ya kalori | Kpi 11.2 | Kpi 1684 | 0.7% | 6.3% | 15036 g |
| Protini | 0.6 g | 76 g | 0.8% | 7.1% | 12667 g |
| Mafuta | 0.08 g | 56 g | 0.1% | 0.9% | 70000 g |
| Wanga | 2.2 g | 219 g | 1% | 8.9% | 9955 g |
| asidi za kikaboni | 34 g | ~ | |||
| Fiber ya viungo | 1.4 g | 20 g | 7% | 62.5% | 1429 g |
| Maji | 95.2 g | 2273 g | 4.2% | 37.5% | 2388 g |
| Ash | 0.4 g | ~ | |||
| vitamini | |||||
| Vitamini A, RE | 50 μg | 900 μg | 5.6% | 50% | 1800 g |
| Retinol | 0.05 mg | ~ | |||
| Vitamini B1, thiamine | 0.02 mg | 1.5 mg | 1.3% | 11.6% | 7500 g |
| Vitamini B2, riboflauini | 0.03 mg | 1.8 mg | 1.7% | 15.2% | 6000 g |
| Vitamini B5, pantothenic | 0.2 mg | 5 mg | 4% | 35.7% | 2500 g |
| Vitamini B6, pyridoxine | 0.03 mg | 2 mg | 1.5% | 13.4% | 6667 g |
| Vitamini B9, folate | 3 μg | 400 μg | 0.8% | 7.1% | 13333 g |
| Vitamini C, ascorbic | 8.5 mg | 90 mg | 9.4% | 83.9% | 1059 g |
| Vitamini E, alpha tocopherol, TE | 0.07 mg | 15 mg | 0.5% | 4.5% | 21429 g |
| Vitamini H, biotini | 0.6 μg | 50 μg | 1.2% | 10.7% | 8333 g |
| Vitamini PP, NO | 0.1996 mg | 20 mg | 1% | 8.9% | 10020 g |
| niacin | 0.1 mg | ~ | |||
| macronutrients | |||||
| Potasiamu, K | 101.9 mg | 2500 mg | 4.1% | 36.6% | 2453 g |
| Kalsiamu, Ca | 21.3 mg | 1000 mg | 2.1% | 18.8% | 4695 g |
| Magnesiamu, Mg | 10.4 mg | 400 mg | 2.6% | 23.2% | 3846 g |
| Sodiamu, Na | 9.4 mg | 1300 mg | 0.7% | 6.3% | 13830 g |
| Sulphur, S | 1.6 mg | 1000 mg | 0.2% | 1.8% | 62500 g |
| Fosforasi, P | 29.8 mg | 800 mg | 3.7% | 33% | 2685 g |
| Klorini, Cl | 540.1 mg | 2300 mg | 23.5% | 209.8% | 426 g |
| Fuatilia Vipengee | |||||
| Aluminium, Al | 288.6 μg | ~ | |||
| Bohr, B. | 0.6 μg | ~ | |||
| Vanadium, V | 0.08 μg | ~ | |||
| Chuma, Fe | 0.7 mg | 18 mg | 3.9% | 34.8% | 2571 g |
| Iodini, mimi | 2.1 μg | 150 μg | 1.4% | 12.5% | 7143 g |
| Cobalt, Kampuni | 0.8 μg | 10 μg | 8% | 71.4% | 1250 g |
| Manganese, Mh | 0.1262 mg | 2 mg | 6.3% | 56.3% | 1585 g |
| Shaba, Cu | 71.2 μg | 1000 μg | 7.1% | 63.4% | 1404 g |
| Molybdenum, Mo. | 1.8 μg | 70 μg | 2.6% | 23.2% | 3889 g |
| Nickel, ni | 0.05 μg | ~ | |||
| Rubidium, Rb | 0.2 μg | ~ | |||
| Fluorini, F | 11.6 μg | 4000 μg | 0.3% | 2.7% | 34483 g |
| Chrome, Kr | 4.1 μg | 50 μg | 8.2% | 73.2% | 1220 g |
| Zinki, Zn | 0.1538 mg | 12 mg | 1.3% | 11.6% | 7802 g |
| Wanga wanga | |||||
| Wanga na dextrins | 0.1 g | ~ | |||
| Mono- na disaccharides (sukari) | 1.8 g | upeo 100 г |
Thamani ya nishati ni 11,2 kcal.
- Chlorini muhimu kwa malezi na usiri wa asidi hidrokloriki mwilini.
- Kpi 14
- Kpi 40
- Kpi 59
- Kpi 59
- Kpi 149
- Kpi 40
- Kpi 44
- Kpi 52
- Kpi 0
- Kpi 0