(Percentage of daily recommendation)
|Calorie||245 kcal||(12 %)|
|Protein||26 g||(27 %)||more|
|Fat||10 g||(9 %)||more|
|Carbohydrates||10 g||(7 %)|
|Sugar added||0 g||(0 %)||more|
|Roughage||1.5 g||(5 %)|
|Vitamin A||0.1 mg||(13 %)|
|Vitamin D||1.7 μg||(9 %)||more|
|Vitamin E||4.8 mg||(40 %)|
|Vitamin B₁||0.1 mg||(10 %)|
|Vitamin B₂||0.3 mg||(27 %)|
|Niacin||7.4 mg||(62 %)|
|Vitamin B₆||0.4 mg||(33 %)|
|Folate||6 μg||(2 %)|
|Pantothenic acid||0.9 mg||(15 %)|
|Biotin||18.9 μg||(42 %)|
|Vitamin B₁₂||6.5 μg||(217 %)||more|
|Vitamin C||14 mg||(15 %)|
|Potassium||438 mg||(11 %)|
|Calcium||92 mg||(9 %)|
|Magnesium||64 mg||(21 %)|
|Iron||3.8 mg||(25 %)|
|Iodine||23 μg||(12 %)|
|Zinc||2.2 mg||(31 %)|
|Saturated fatty acids||2.1 g|
|Uric acid||175 mg|
Remove crusts from the toast and cut or tear into small pieces and place in a bowl.
Peel onions and garlic clove and finely chop. Heat 2 tablespoons of oil in a pan and cook onions and garlic until softened, then add to the bread pieces.
Rinse parsley, shake dry, pluck leaves and chop coarsely. Add to the bowl along with the egg.
Season with salt and pepper and whisk with a hand mixer until smooth (or knead with your hands).
Rinse the squid tubes inside and out, clean well and pat dry. Use a piping bag (without a tip) to pipe the bread mixture into the squid tubes (or carefully fill with a teaspoon).
Close the openings with toothpicks and season the squid with salt and pepper.
Coat an aluminum pan with the remaining oil and place the stuffed squid tubes in pan. Cook on a hot grill until squid is tender, 12-15 minutes, then remove and serve.