SESAME SEED 125G
1,40 €
11,20 €
/
kg
Yum Yum
Carefully selected for their intense flavor and crunch, they bring an exotic and original note to all your dishes, breads, salads or desserts!Ingredients
Shelled sesame seeds . Information in bold is intended for people with intolerances or allergies. Possible traces of peanuts, other nuts, cereals containing gluten, sulfur dioxide and soy.
Sesame seeds origin: non-EU
NUTRITIONAL SUPPLY
Average NUTRITIONAL SUPPLY per 100g
| Energy | 2775 kJ/671 kcal |
| Fat | 58g |
| Of which saturates | 7.6g |
| Carbohydrates | 9.1g |
| Of which sugars | 1.2g |
| Fiber | 9.5g |
| Proteins | 23g |
| Salt | 0.03g |
| Magnesium | 300 mg |
| VNR percentage | 80 |
| Copper | |
| Iron | |
| Manganese | |
| Phosphorus | |
| Potassium | |
| Vitamin B6 | |
| Vitamin E | |
| Calcium | |
| AR percentage | |
| Proteins | 23g |
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The Daco Bello team advises you
Related recipes
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Greek yogurt with red fruits
Put three spoonfuls of Greek yogurt in a bowl.
Add a spoonful of honey or more depending on your taste.
Pour some cashews , hazelnuts , almonds and pistachios over the yogurt.
Add a handful of red fruits.
Sprinkle with pumpkin seeds, sunflower seeds and pine nuts .
home made granola-bars
Preheat your oven to 180°C, and cover your baking tray with baking paper.
Mix all the dry ingredients in a salad bowl.
Then add the agave syrup, water and hazelnut oil.
Mix all the ingredients until they form a whole.
Spread this mixture in an even layer on the baking sheet.
Place in the oven for 40 minutes, do not hesitate to stir the mixture every 10 minutes.
Then leave to cool on the plate.
Put the granola in an airtight container and store it at room temperature for up to about a month.
Giant decorated Mikados
Chop the hazelnuts and pistachios .
Roughly chop the chocolate, then melt it in a bain-marie.
Dip each breadstick in the chocolate, then let the excess drip off.
Then sprinkle with hazelnuts , crushed pistachios and sesame seeds .
Place on a baking sheet lined with parchment paper, then chill for 15 minutes.
