Lightly salted cucumbers in a bag
| Ingredient | Qty, g | |
|---|---|---|
| Erythritol | ||
| Black pepper | ||
| Cucumbers ? 1 pc ≈ 150 g 1000 g ≈ 6.7 sheet | ||
| Garlic ? 1 pc ≈ 5 g 30 g ≈ 6 sheet | ||
| Dill | ||
| Cooking salt | ||
| Product release: | 1 049 g | |
| Restore to default | ||
| Add a dish to the menu | ||
| 10 min | ||
| 30 min | ||
| 10 min | ||
| 3 h | ||
3 h 50 min | ||
|---|---|---|
| Proteins | 0.8 g |
| Fats | 0.1 g |
| Net carbohydrates ?The amount of carbohydrates absorbed in 100 grams. When counting carbohydrates eaten, only pure carbohydrates are taken into account. | 3.4 g |
| Calories | 19 kcal |
| Indexes | |
| Glycemic load ?The lower, the better. | 1 |
| Insulin index (II) ?The degree of insulin increase in response to a product compared to glucose, taking into account both carbohydrates and proteins with fats. The lower, the better. | 5.7 |
| Disease Inflammatory Index (DII) ?Reflects how the product affects the level of inflammation in the body. Products with a positive index can enhance inflammatory processes, while those with a negative index can reduce them, helping to improve immunity and reduce the risk of chronic diseases. | -0.55 |
| Antioxidant (ORAC) ?The higher the value, the stronger the antioxidant properties. Listed per 100 grams. It is recommended to consume foods with a total minimum of 5000 ORAC per day. | 400 |
| Weight loss | Detention | Set |
|---|---|---|
| 2% | 1% | 1% |
| 972 kcal | 1350 kcal | 1620 kcal |
Ideal: 5% Carbohydrates 20% Proteins 75% Fats | |
| Recommendations (2) | |
| |
| Nutrient | % of RDA |
|---|---|
| No nutrients exceed 1% of the RDA | |
First, thoroughly rinse the cucumbers (1 kg) under cold water, remembering to cut off the ends on both sides. This will help avoid bitterness in the finished dish.
Then, place the cucumbers in a bowl and cover them with cold water. Let them sit for 20-30 minutes to make them crisper.
Meanwhile, prepare a marinade bag. Place the pre-chopped dill (5-6 sprigs), garlic (5-6 cloves), salt, erythritol (1/2 tsp), and black peppercorns (5-6 pcs) into it.
Mix all the ingredients well.
After that, dry the cucumbers with a paper towel and transfer them to the bag with the prepared mixture.
Close the bag by tying it or sealing it, and shake it well so that all the cucumbers are coated with the mixture.
Place the bag in the refrigerator and let the cucumbers marinate for about 3 hours.
