Anchoas en vinagre
Seasonal period:
All year
Allergens:
Ingredients for 5 portions
Calculate portions
Cold marinated anchovies
1.0 kg
Olive oil
0.2 l
Anchovies
1.0 kg
Table salt
30.0 g
Vinegar
0.5 l
Garlic, bulb
2.0 ud
Elaboration
Para esta receta es necesario seguir la siguiente elaboración:
ENVASADO
- Colocar 150 g de anchoas de forma armoniosa en la barqueta para termosellar.
- Cubrir con el aceite condimentado con ajo y perejil.
- Termosellar los envases.
- Conservar en cámara de refrigeración entre 0 ºC y 4 ºC.
Nutritional information (1 portion)
Energy
625.88
kcal
Carbohydrates
1.15
g
Proteins
32.72
g
Lipids
54.52
g
Fiber
0.16
g
Saturates
9.48
g
Monounsaturated fatty acids
36.83
g
Polyunsaturated fatty acids
7.23
g
Cholesterol
109.25
mg
Calcium
56.8
mg
Iron
1.89
mg
Zinc
0.83
mg
Vitamin A
164.26
ug
Vitamin C
5.83
g
Folic acid
18.89
ug
Salt (Sodium)
2491.99
mg
Sugars
0.23
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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