Ceviche ligero de bacalao con tomate y cebolla

Mby Misura
15 min2 servingsEasy
almuerzobajo-en-caloriassin-gluten
⚠ Detected AllergensFish

Ingredients

Instructions

  1. 1

    Corta bacalao en dados pequeños.

  2. 2

    Mezcla con zumo de limón, cebolla y pepino picados.

  3. 3

    Marina 15 minutos en el frigorífico.

  4. 4

    Sazona y sirve frío.

Nutrition per serving
93kcal
Leucine1122 mg
Lysine1270 mg
Valine714 mg
Phenylalanine552 mg
Isoleucine639 mg
Threonine615 mg
Methionine402 mg
Histidine409 mg
Tryptophan159 mg
Starch0.4 g
Sugars3.8 g
Fiber1.4 g
Saturated Fat0.1 g
Unsaturated Fat0.3 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Omega 30.1 g
ALA7 mg
DHA90 mg
EPA48 mg
Omega 60.1 g
Trans Fat—
Cholesterol32 mg
Vitamin A33 µg
Vitamin C17 mg
Vitamin D0.7 µg
Vitamin E0.8 mg
Vitamin K12 µg
Vitamin B1 (Thiamin)0.1 mg
Vitamin B2 (Riboflavin)0.1 mg
Vitamin B3 (Niacin)2 mg
Vitamin B5 (Pantothenic Acid)0.3 mg
Vitamin B60.3 mg
Biotin (B8)4 µg
Vitamin B9 (Folate)25 µg
Vitamin B120.7 µg
Choline58 mg
Macrominerals
Calcium33 mg
Phosphorus186 mg
Magnesium40 mg
Sodium433 mg
Potassium561 mg
Trace Elements
Iron0.6 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.1 mg
Selenium25 µg
Iodine130 µg

Automatically calculated from our database

Compartir