Fiori di zucca, calorie e valori nutrizionali

Fiori zucca calorie valori nutrizionali

I fiori di zucca crescono sulla sommità delle zucchine, ma anche delle zucche e sono una vera prelibatezza per il palato, soprattutto in pastella o ripieni. Ma i fiori di zucca si prestano ad essere cucinati in vari modi: al forno, al vapore, o con un ripieno ipocalorico a base di ricotta di mucca.

Calorie Fiori di zucca e Valori nutrizionali

  • Calorie: 15 kcal
  • Grassi: 0.07 g
  • Carboidrati: 3.28 g
  • Proteine: 1.03 g
  • Acqua: 95.15 g
  • Ceneri: 0.48 g

Minerali

  • Calcio: 39 mg
  • Sodio: 5 mg
  • Fosforo: 49 mg
  • Potassio: 173 mg
  • Ferro: 0.7 mg
  • Magnesio: 24 mg
  • Selenio: 0.7 mcg

Vitamine

  • Retinolo (Vit. A): 0 mcg
  • Vitamina A, IU: 1947 IU
  • Vitamina A, RAE: 97 mcg_RAE
  • Tiamina (Vit. B1): 0.042 mg
  • Riboflavina (Vit. B2): 0.075 mg
  • Niacina (Vit. B3): 0.69 mg
  • Acido folico (Vit. B9 o M o Folacina): 0 mcg
  • Folato alimentare: 59 mcg
  • Folato, DFE: 59 mcg_DFE
  • Folati, totali: 59 mcg
  • Cobalamina (Vit. B12): 0 mcg
  • Acido ascorbico (Vit. C): 28 mg
  • Vitamina D (D2+D3): 0 mcg
  • Colecalcifenolo (Vit. D): 0 IU

Grassi

  • Acidi grassi, monoinsaturi: 0.009 g
  • Acidi grassi, polinsaturi: 0.004 g
  • Acidi grassi, saturi: 0.036 g
  • Colesterolo: 0 mg

Fiori di zucca in pastella light

Ingredienti per 4 persone

  • 12 Fiori di zucca
  • 4 cucchiai di Farina
  • Sale e pepe q.b.
  • Acqua frizzante ghiacciata q.b.
  • Olio extra vergine di oliva
  • Qualche foglia di basilico

Preparazione

Pulite delicatamente i fiori di zucca eliminando il pistillo centrale che si trova all’interno del calice del fiore, il gambo e i filamenti e lavateli. A questo punto preparate la pastella mettendo in una ciotola un po’ di farina e un pizzico di sale, aggiungendo poco alla volta l’acqua frizzante. Mescolate bene fino ad ottenere un composto né troppo liquido né eccessivamente denso. Aggiungete un pizzico di pepe e del basilico tagliato in modo grossolano.

Sgocciolate i fiori di zucca e tamponateli con della carta assorbente, poi passateli nella pastella aiutandovi con una forchetta. Quando l’olio nella padella è ben caldo fate friggere 2-3 pezzi alla volta, facendoli dorare ben bene da entrambi i lati. Poi sgocciolateli con una schiumarola e assorbite l’olio in eccesso con dello scottex. Servite togliendo il foglio di carta assorbente.

Photo Credits|ThinkStock

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