Petit Beurre Balls with Fig




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Ingredients:

12 pieces - 6 servings
Dried fig 12 pieces
Petit Beurre biscuits 100 gram
Walnut 3/4 water glass
Cinnamon 1 teaspoon
Coconut 3/4 water glass

Recipe:


Cut the stems of dried figs and cut into small pieces. Put the pieces of figs into food processor and process the biscuits together with the walnuts. Mash the biscuits and mix them with the mixture of walnuts and figs. Add cinnamon to the mixture and knead. Once the mixture is well blended, shape the dough into small balls with your hands. Drop the petit beurre balls with figs into coconut. Bon Appetit.

Energy and Nutrition Facts:

Nutrition Facts 1 serving (%) Daily Value
Women (age 19 and over)Men (age 19 and over)
Energy 255 kcal 13 13
Carbohydrate 37.8 g 14 14
Protein 4.9 g 9 9
Fat 9.1 g 14 14
Fiber 4.9 g 16 16
Vitamin E (equivalent) 1.5 mg 13 11
Total Folic Acid 30,3 mcg 8 8
Calcium 121.2 mg 12 12
Iron 2.6 mg 17 26
Zinc 0.8 mg 11 8
Vitamin C 4.3 mg 4 4
Potassium 553.7 mg 16 16
Phosphorus 107.3 mg 15 15
Magnesium 56.1 mg 19 16
Vitamin B6 0.2 mg 20 16


Petit Beurre Balls with Fig (Main Ingredient: Walnut)



Walnut can protect the cells from metabolic stress with its vitamin E content.
With its magnesium content, walnut can contribute to the nervous system functions.
Its potassium content can support the normal functions of muscles.



References:

- Ministry of Food, Agriculture and Livestock, TURKISH FOOD CODEX LABELLING REGULATION, December 29, 2011. http://www.resmigazete.gov.tr/eskiler/2011/12/20111229M3-7.htm
- Nutrition Information Systems (BEBIS 7.2)
- EFSA Scientific Opinion. 2009;7(9):1226, 2010;8(10):1815; 2009;7(9):1226. European Commission Regulation (EU) No: 432/2012 of 16/05/2012






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Petit Beurre Balls with Fig Energy and Nutrition Facts

Nutritional Information In 1 serving
Energy 369 kcal
Carbohydrate 38.5 g
Protein 8.6 g
Fat 19.9 g
Fiber 8 g
Vitamin A 17,4 mcg
Vitamin E (equivalent) 6.8 mg
Vitamin B2 0.2 mg
Total Folic Acid 49,5 mcg
Calcium 171.2 mg
Iron 3.4 mg
Zinc 1.3 mg
Vitamin C 4.4 mg
Potassium 720.7 mg
Phosphorus 198.3 mg
Magnesium 100.1 mg
Omega-3 0.5 g
Vitamin B6 0.3 mg

Ashura: Ashura contributes energy, carbohydrate, fat and protein intake in a balanced way.
In addition, ashura supports calcium, fiber, vitamins B and E intake.
Since the ashura is very rich and balanced in terms of energy and nutritional content, pregnant and nursing women, children and teens, athletes as well as the workers, can consume it.
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Banana: Vitamin B6 in banana can support the functions of the nervous system.
Vitamin K content in the banana can contribute to the construction and formation of bones.
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Bulgur: Bulgur can contribute to the immune system by supporting daily zinc intake.
It can support protein metabolism with vitamin B6 content of the bulgur.
The iron content of bulgur can help prevent anemia.
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Carrot: Vitamin A of carrot contributes to the maintenance of normal vision functions.
Carrots can help regulation of blood sugar with its fiber content.
With its fiber content, the carrot can support the digestive system functions.
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Celery: Vitamin B6 in celery can contribute to the maintenance of normal protein and glycogen metabolism.
Vitamin K content may play a role in the repair and protection of bone tissue.
Celery is high in fiber which can help to regulate blood sugar.
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Egg: Egg plays a regulatory role in iron metabolism with its riboflavin content.
Containing B12 vitamin, eggs may contribute to the production of red blood cells.
The egg can protect the cells from metabolic stress with its vitamin E content.
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Brussels Sprouts: Vitamin K in the Brussels Sprouts may support the repair of bone tissues.
Vitamin C in its content can contribute to immune system functions.
Folic acid content may support the development of the fetus during pregnancy.
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Whole-grain bread: Whole-grain bread can contribute to daily protein intake.
Whole-grain bread can support daily fiber intake with its pulp content.
Vitamin B6 content of bread may contribute to normal nervous system functions.
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Walnut: Walnut can protect the cells from metabolic stress with its vitamin E content.
With its magnesium content, walnut can contribute to the nervous system functions.
Its potassium content can support the normal functions of muscles.
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Red Meat: Red meat’s protein content can support daily protein intake.
In addition, it may contribute to protein synthesis with its content of zinc.
With its vitamin B12 content, red meat can support the nervous system as well as the immune system.
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Mushroom: Phosphorus in the mushroom can support the formation of bones and tooth.
Vitamin B2 cells may contribute to the protection from oxidative stress.
The mushroom can contribute to daily protein intake with its protein content.
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Cauliflower: Cauliflower may contribute to the repair of bone tissues with K vitamin in its content.
Cauliflower can support the production of collagen for skin protection and renewal with vitamin C content.
Vitamin B6 content of cauliflower can help avoid fatigue and exhaustion.
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