Ajo-blanco with spider crab and mango gnocchi
Allergens:
Ingredients for 5 portions
Calculate portions
Spiny spider crab
1.25 kg
Marcona almonds
0.625 kg
Extra virgin olive oil
0.125 l
Mineral water
0.625 l
Garlic, bulb
2.5 ud
Sherry "Jerez" vinegar
0.038 l
Table salt
1.25 g
Mango
0.625 kg
Sunflower oil
0.188 l
Prawns
0.125 kg
Oranges
0.063 kg
Star anise
6.25 g
Sliced bread
1.25 ud
Patissiere flour
0.694 kg
Water
0.417 l
Flour enhancer
6.944 g
Yeast
27.778 g
Table salt
13.889 g
Sunflower oil
0.056 l
Skimmed powdered milk
17.361 g
Elaboration
Nutritional information (1 portion)
Energy
2340.25
kcal
Carbohydrates
164.31
g
Proteins
69.62
g
Lipids
149.1
g
Fiber
26.78
g
Saturates
16.53
g
Monounsaturated fatty acids
78.18
g
Polyunsaturated fatty acids
48.16
g
Cholesterol
134.37
mg
Calcium
460.42
mg
Iron
9.71
mg
Zinc
9.52
mg
Vitamin A
12.87
ug
Vitamin C
36.39
g
Folic acid
301.15
ug
Salt (Sodium)
1624.58
mg
Sugars
24.22
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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