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
0.625 kg
Sourdough
0.125 kg
Table salt
12.5 g
Sunflower oil
0.05 l
Skimmed powdered milk
15.625 g
Sugar
0.025 kg
Flour enhancer
6.25 g
Elaboration
Nutritional information (1 portion)
Energy
2262.24
kcal
Carbohydrates
150.16
g
Proteins
67.67
g
Lipids
147.75
g
Fiber
26.05
g
Saturates
16.35
g
Monounsaturated fatty acids
77.86
g
Polyunsaturated fatty acids
47.4
g
Cholesterol
134.3
mg
Calcium
453.5
mg
Iron
9.48
mg
Zinc
9.36
mg
Vitamin A
12.05
ug
Vitamin C
36.37
g
Folic acid
288.66
ug
Salt (Sodium)
1511.21
mg
Sugars
23.45
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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