Fried garlic arrows: recipe. Pickled arrows. Pickled garlic arrows. Fried garlic cloves

As soon as June comes, the growing garlic throws arrows, it's time to break off the twisted rings. Do not rush to throw them away, I will tell you how to cook garlic arrows with maximum benefit, will be very tasty. One has only to pick it correctly, holding the stem with one hand, carefully pulling the shoot out of the depths. And it is necessary to remove the arrows, only then the head of garlic will be large and will ripen to the desired condition.

Garlic shooters: benefits

garlic arrows compensate for the deficiency of various biologically active substances, positively affect the state of cells, slow down the aging process. Contribute to the prevention of viral diseases, primarily colds and SARS, well cleanse the intestines from harmful bacteria and microorganisms, such as dysentery bacillus and staphylococcus aureus.

How to cook pickled garlic arrows

This appetizer is very tasty.

Cut arrows 3-4 cm long, pour in water, boil for several minutes after boiling, put in a colander, rinse with cool water, arrange in jars with a capacity of 0.5 liters (they can not be sterilized), pour marinade. I prepare the marinade like this - I pour 50 grams of salt, sugar into a liter of water, bring it to a boil, pour 100 ml. 9% vinegar, sterilized for 5 minutes, rolled up.

This can be done not only with arrows, but also with young garlic cloves. Only they do not need to be cooked, peel them, pour boiling water over them, dip them in cold water, then pour in the marinade, sterilization for 10 minutes.

Paste of garlic arrows for the winter

I cook delicious garlic paste from the arrows of garlic, it is good for sandwiches with brown bread, it can be added to soup or as a sauce, to potatoes, it gives absolutely any dish a piquant taste, and with pasta, it’s generally a nice thing!

I pass young garlic arrows through a meat grinder, salt to taste, season with odorless vegetable oil, mix, put them in clean jars, close them with lids, and store them on the bottom shelf of the refrigerator.

Fried garlic arrows: recipe with tomato paste

This dish is very reminiscent of fried mushrooms with little sharpness.

You will need:

garlic arrows - 500 grams;
tomato paste, salt, pepper, vegetable oil - to taste.

At the arrows, tear off the seed pods, cut the stems, place in a frying pan with heated oil, salt, lightly fry, make sure that the juice stands out. If it is not there, you need to add a little water, fry until the arrows are semi-transparent. At this stage, the dish is already ready, it can be used as a side dish, add tomato paste, pepper, fry a little more.

My advice!

Soup - puree with garlic arrows and pumpkin

And here is the soup, which contains a solid benefit. It has a huge amount of fiber, which is useful for people who are obese. Pumpkin is useful for hypertensive patients, it removes toxins and toxins, as well as excess cholesterol, all this is the merit of pectin fibers. Thyme has disinfectant properties, it is indispensable in the treatment of bronchi and lung diseases, with problems with the gastrointestinal tract, it improves digestion, relieves fermentation, spasms, and eliminates constipation. The dish is fragrant, with mass useful substances!

You will need:

pumpkin - 1 kg;
vegetable broth- 6 glasses;
chopped garlic arrows - half a glass;
soy sauce - 2 tbsp;
olive oil- 1 tbsp;
dried thyme - 2 tsp;
leek;
salt and pepper - to taste.

Heat the vegetable oil, fry the chopped onion - leek, garlic arrows on it until soft. Add thyme, pumpkin, cut into pieces, pour the broth, pepper, bring to a boil, cook for half an hour. The pumpkin should become soft, pour in soy sauce, salt, cool the soup.
Using an immersion blender, blend the mixture into a smooth puree. The finished dish is stored for 2 days

Garlic arrows with egg

Many people prefer an egg dish for breakfast, and garlic arrows will help diversify it. In the spring in the country, you can cook such a dish from fresh shoots, in winter you can use canned ones.

Eggs - 6 pcs.
A little butter
Garlic pipes - 100 gr.
Hard cheese - 50 gr.
Salt and pepper to taste

Cooking:

Prepare the egg mixture: Shake the eggs with the addition of seasonings and spices to taste.
Grate hard cheese of any kind, or cut into small cubes. Add half of the cheese to the egg mixture.
In a heated frying pan, fry the garlic shoots and pour them with egg and cheese mass.
Bring the eggs to a boil and sprinkle the remaining cheese on top.
The skillet can be placed in a hot oven under the grill for a crispy crust.

Meat with garlic arrows

Garlic sprouts go well with meat, giving the dish a fantastic savory flavor. For cooking, it is best to use savory canned garlic arrows, for example, cooked in a spicy marinade.

For cooking you will need:

Beef or pork - 700 gr.
Fresh garlic pipes - 250 gr.
Salt pepper
A little oil for frying
2 small onions
125 ml. tomato juice

Meal preparation:

Peel the onion, cut in half and chop with a sharp knife into small cubes. Fry until light golden brown in hot sunflower oil.
Cut the pieces of meat into thin slices, beat off with a kitchen hammer, cut again, but into thin slices, and add to the onion for frying. Stew a little, season with spices to taste. Cover the pan with a lid and simmer for 20 minutes.
Cut garlic shoots into small pieces, no more than 2 cm in length. Add them to meat tomato juice and bring the dish to readiness, stirring occasionally.
As a side dish, fried fresh zucchini is perfect, you can roll it in flour or make a tender batter.
The meat cooked according to this recipe is delicious not only hot, but also cold, as a snack.

Appetizer of garlic arrows

Ingredients:

Young garlic arrows - 300-400 grams;
Sunflower or olive oil - 4-5 tablespoons;
Salt, ground pepper, paprika;
Dill, parsley for decoration or fine sprinkling on top. Who loves.

Cooking method:

Cut off the tops with seed pods from the cuttings, leaving only the bright green and young light green parts. Cut them into short strips or cubes. Spaghetti will look original.
Pour the sliced \u200b\u200bin a deep frying pan, pour over vegetable oil, salt and pepper to taste.
Fry over low heat under a lid with a steam hole to maintain the effect of stewing. Stir occasionally with a wooden spatula and monitor the amount of moisture.
If the product is still far from ready, and the juice has evaporated earlier (this almost never happens), then it is better to add a little water to avoid dryness.

It's important to know! Only young shoots are suitable for carcasses, then ready meal will delight you with softness, delicate mushroom flavor. If hard pieces get into the pan, then during the frying process they will quickly lose their attractiveness, taste, and become like wood chips.

Served at the table in different variations: as a separate appetizer (hot or cold) or with any side dish (rice, potatoes, vermicelli) in the form of a salad. It can be dinner, breakfast in a hurry.

Garlic arrows for the future

BUT how to cook garlic chives for long-term storage, Shoots can be prepared for future use by freezing.

The garlic shoots are cut with scissors into pieces of 2-3 cm, rinsed, discarded in a colander, dried on a towel. Place tightly in plastic bags, tie and freeze. After, without defrosting, you can fry on vegetable oil with salt 5 minutes. Very tasty!

My advice!

Sometimes I make a spread for sandwiches, twist through a meat grinder. When I have arrows of garlic, I twist lard with them, mix, store in the refrigerator. You won't find a better addition to bread for borscht!

I didn’t even know that it was possible to cook something from garlic arrows until my mother went to visit and tried this wonderful dish. dig around the Internet.

Garlic sprouts stewed with tomatoes and onions

Ingredients:

Garlic arrows.

Onion.
. Tomatoes.
. Salt.

Cut the onion into thin quarter-rings. Fry the onion in vegetable oil or a mixture of butter and vegetable oils. Fry until light golden brown. At this time, cut the tomatoes and garlic arrows. We cut the arrows into pieces 3-4 centimeters long. Add the tomatoes, reduce the heat under the pan and begin to simmer the tomatoes along with the onions. Add salt. When the tomatoes give juice, put the garlic arrows in the pan. When the garlic arrows change color and become soft, turn off the fire. As a matter of fact, everything is ready. Very well stewed garlic arrows are suitable for boiled potatoes or to mashed potatoes. Another option, when you want a very light meal - then stewed garlic arrows are best suited.

Garlic arrows in tomato paste

Compound
garlic arrows
vegetable oil
paprika
seasonings to taste
tomato paste
2 cloves of garlic

Cooking
Cut garlic arrows into slices 6-7 cm long, put in a frying pan with vegetable oil, add a little water and simmer until tender. In the process of stewing, salt the arrows, season with paprika, pass the garlic through a press, season with your favorite seasonings.
At the end, add tomato paste, mix well, simmer for a couple more minutes.

Salad of garlic arrows with egg

Ingredients:

garlic arrows

Tomatoes

Salt

- vegetable oil

I am chicken eggs

Spices

Garlic arrows need to be washed and cut into pieces. Then the arrows need to be transferred to the pan and after that add a little water and simmer. You need to add about a couple of soup spoons of water.Simmer until garlic cloves turn olive in color. After that, you need to salt, add spices. Mix. Tomatoes should be washed, slightly dried and cut into cubes, which are shifted to the arrows. After that, you need to simmer for another five minutes. After that, beat in the eggs and mix gently. The dish is ready!

Pickled garlic arrows
- a bunch of arrows without buds
- Water - 1 l
- Sol - 50 g
- Sugar - 50 g
- Vinegar - 1 stack.
Boil the marinade. Rinse the garlic arrows, cut not too finely (I cut 5-7 cm long), half liter jars scald with boiling water. Put the arrows in jars, pour marinade and sterilize for 20-30 minutes (I do it in the oven on low heat)

Garlic arrows stewed with onions and carrots
* 1-4 bunches of garlic arrows
* 1 tomato
* 1 carrot
* 1 bulb
* Salt, favorite spices
Saute coarsely chopped onions in vegetable oil. Add grated carrots and fry. Cut the garlic arrows into 5-7 cm long and put them on the vegetables. Fry for 5 minutes, stirring. Add coarsely chopped tomato and sauté a little. Salt, season with spices. Sprinkle with herbs when serving.

Fried garlic arrows
1. Garlic arrows - 1 kg.
2. Sesame oil - 1 tbsp.
3. sesame seed- 1 tsp
4. Yangnyom - 1/2 tbsp.
5. Vegetable oil - 5 tbsp. l.
6. Salt to taste.
We wash the garlic arrows, remove the tails of the arrows and cut them 3 cm long. Next, heat the vegetable oil in a pan and put the chopped arrows there. Lightly fry for about 5 minutes, add Sesame oil, salt and yannem. Mix thoroughly. We are waiting for the dish to cool down and serve it on the table.

Frozen arrows for the winter.
We cut into pieces 1-1.5 cm long, lay out in portions in plastic bags, tie. First, the packages are cooled for 2-3 hours in the refrigerator, then placed in freezer. In winter, you can stew as well as fresh.

Omelet with garlic arrows

There are no proportions in the recipe. An omelet mixture is prepared in the same way as for a regular omelet - the eggs are beaten with milk (or water) and salt. Garlic arrows are cut into small pieces (cut off the spouts), fried in vegetable oil until the color changes and softness (the color will turn dark green). You can sprinkle them with pepper if you like. Ready-made garlic arrows are poured with an omelet mixture, a small fire is made and, under the lid, the omelet is brought to readiness. Can you do it in different options, for example - fry arrows together with carrots or in tomato.

Braised garlic arrows

In addition to the actual garlic arrows, you will need vegetable oil, tomato juice and salt. Fry the arrows in the same way as in the previous recipe, when they become soft, salt to taste and pour in tomato juice. We make a small fire, simmer under the lid until cooked. To taste, ready-made arrows are very reminiscent of spicy mushrooms.

Fried garlic arrows

Again, the recipe without proportions - everything is very simple in it. My arrows, cut off the seed part, cut into small pieces. Put in hot vegetable oil and immediately add salt. The arrows will highlight the juice in which they will be stewed. When the juice evaporates and the arrows become soft, you can increase the fire and fry the arrows until tender. It takes ten minutes, no more. Can be served as a side dish for meat and fish.

Chicken liver with garlic arrows

Ingredients: 700 grams of chicken liver, 2 onions, 3 sweet bell peppers, a bunch of garlic arrows, salt and pepper to taste, vegetable oil, fresh herbs.

cut the onion and bell pepper half rings, garlic arrows - in small pieces. Fry the onion in vegetable oil until it becomes transparent, add the garlic arrows, fry for 3 minutes. Salt, put the bell pepper in the pan. After a couple of minutes, we send the chicken liver to the vegetables (it can be cut into pieces), salt and pepper to taste, fry over medium heat until tender. The readiness of the liver can be determined by the flowing juice - it should be transparent. If desired, at the end of cooking, you can season the dish with sour cream - it will be even tastier. Don't forget what's being prepared chicken liver very quickly, and try not to miss the moment when it becomes soft - immediately remove the pan from the heat. If the liver is overexposed, it will turn out dry and tough.

Garlic arrows with pork ribs

Ingredients: 600 grams of ribs, 2 onions, a quarter of a lemon, a bunch of garlic arrows, a pinch of basil, oregano and marjoram, salt to taste, vegetable oil.

Cut the ribs into portions, salt, sprinkle with lemon juice. Fry in vegetable oil until golden brown over low heat. Add spices, onion rings, fry for five minutes. Pour a glass of water, cover, simmer for about an hour (until the meat is soft). Cut the garlic arrows into small pieces, add to the meat and simmer for another 15-20 minutes. It tastes like meat with mushrooms.

Korean salad of garlic arrows

Ingredients: 3 bunches of garlic arrows, 3 cloves of garlic, 1 tsp. vinegar (6 or 9%), 0.5 tsp. sugar, 1 tbsp. l. seasonings for Korean carrot, salt or soy sauce, vegetable oil, a few bay leaves.

Break the parsley finely. Cut the garlic arrows into pieces, 4-6 cm long. Heat the oil, fry the arrows until soft. Add sugar, lavrushka, seasoning for Korean carrots pour in the vinegar. Salt or add soy sauce. Be sure to try not to oversalt! Warm up the salad, make a small fire and wait until the sauce thickens. Cool, add the garlic, passed through the garlic. The salad needs to be infused, so make it ahead of time. It is perfect for young potatoes and meat, and as a snack it will also be good.

Don't wait for the garlic cloves to get rough - in this form they are no longer suitable for food. They will give off aroma, but they will taste fibrous, tough. The best time to harvest is when they are medium in thickness, dark green in color with a thin skin. After cutting, they can lie no more than a week - then the arrows turn yellow and coarsen.

Even those who do not like garlic because of its pungent smell and bitter taste, fried garlic arrows are sure to please. Only young garlic arrows with tender pulp are suitable for cooking. Their taste resembles mushroom, not knowing what is in front of you on a plate, you will not guess it yourself.

It's amazing how many delicious dishes can be prepared from that part of garlic, which many simply throw away, not knowing about its edibility and good taste. Young arrows of garlic are stewed, pickled, fried, boiled, added to various salads. it tasty dish can only be prepared in the summer during the first garlic harvest. Good hostesses freeze garlic arrows for the winter to prolong the pleasure.

It is delicious to put fried garlic arrows in various salads and vegetable stews. For example, they are added to popular salad"Funchoza". Dishes from the arrows of garlic can be seasoned with soy sauce or mayonnaise, stewed after frying in a pan with tomato juice, or baked in the oven, sprinkled with hard cheese.

This is the easiest cooking recipe that even a child can handle. Try frying garlic arrows with sesame and egg - it's healthy, tasty and satisfying!

Taste Info Second vegetable dishes

Ingredients

Garlic arrows - 600 g;
Refined vegetable oil - 2 tbsp. l.;
Sesame, salt, pepper - to taste.

How to cook fried garlic arrows

We sort through the garlic arrows. We cut off the seed boxes and the light base, it is quite hard and not suitable for frying.

Cut the stems into small pieces about 6 cm long. You can cut longer or shorter, it all depends on your desire.

Put the pieces in a hot pan with oil, and fry until soft. They wrinkle a little and darken. Stir them all the time for even browning.

Sprinkle ready-made garlic arrows with sesame seeds, they are amazingly tasty hot and cold. You can fill them with an egg, or serve as an appetizer for the main course.

Garlic arrows with vegetables

Instead of beets, you can use zucchini in the recipe. Add to stew and other vegetables of your choice - cauliflower or green peas.

Ingredients:

onions - 140 g (1 large head);
carrots - 80 g;
vegetable oil - 2 tbsp. l.;
garlic arrows - 200 g;
dill and parsley - 50 g;
beets - 250 g;
salt, pepper, bay leaf to taste.

Cooking:

Wash the arrows of garlic cut in the garden under running water. Cut off the seed box and hard light base.
Cut the stems into small pieces up to 1 centimeter long or make them longer as you wish.
Put them in a frying pan with vegetable oil, fry for 2 minutes with constant stirring. Pour hot water (half a cup), add bay leaf and finely chopped onion. We leave the vegetables to stew over low heat until the color changes.
We rub small young beets and medium-sized carrots on a grater. Add vegetables to skillet. Fry with constant stirring, slightly increasing the heat, for 10 minutes.
Cut parsley and dill. Add at the end of frying along with salt and pepper. When the vegetables are soft, the stew is ready. If you are making a cauliflower stew, break it into small florets and cook in boiling water for 5 minutes before adding it to the rest of the vegetables in the skillet.
At the end of the stew stew, you can pour 0.5 cups of tomato juice or 2 tbsp. l. tomato paste diluted in water to give vegetables a pleasant sour taste.
Serve a delicious summer stew with garlic arrows as a side dish to meat dishes or an omelet.

Enjoy your meal!

As soon as June comes, the growing garlic throws arrows, it's time to break off the twisted rings. Do not rush to throw them away, I will tell you how to cook garlic arrows with maximum benefit, it will be very tasty. One has only to pick it correctly, holding the stem with one hand, carefully pulling the shoot out of the depths. And it is necessary to remove the arrows, only then the head of garlic will be large and will ripen to the desired condition.

Garlic shooters: benefits

Content

Garlic arrows compensate for the deficiency of various biologically active substances, positively affect the state of cells, and slow down the aging process. Contribute to the prevention of viral diseases, primarily colds and SARS, well cleanse the intestines from harmful bacteria and microorganisms, such as dysentery bacillus and staphylococcus aureus.

How to cook pickled garlic arrows

This appetizer is very tasty.

This can be done not only with arrows, but also with young garlic cloves. Only they do not need to be cooked, peel them, pour boiling water over them, dip them in cold water, then pour in the marinade, sterilization for 10 minutes.

Paste of garlic arrows for the winter

1. I pass young garlic arrows through a meat grinder, salt to taste, season with odorless vegetable oil, mix, lay out in clean jars, close with lids, store on the bottom shelf of the refrigerator.

Fried garlic arrows: recipe with tomato paste

This dish is very reminiscent of fried mushrooms with a slight spiciness.

You will need:

garlic arrows - 500 grams;

tomato paste, salt, pepper, vegetable oil - to taste.

My advice!

Take arrows with a tender core for cooking, after frying they turn out to be the softest.

Soup - puree with garlic arrows and pumpkin

You will need:

pumpkin - 1 kg;

vegetable broth - 6 cups;

chopped garlic arrows - half a glass;

soy sauce - 2 tbsp;

olive oil - 1 tbsp;

dried thyme - 2 tsp;

leek;

salt and pepper - to taste.

1. Heat the vegetable oil, fry the chopped leek, garlic arrows on it until soft. Add thyme, pumpkin, cut into pieces, pour the broth, pepper, bring to a boil, cook for half an hour. The pumpkin should become soft, pour in soy sauce, salt, cool the soup.

2. Using an immersion blender, beat the mass into a smooth puree. The finished dish is stored for 2 days

Garlic arrows with egg

Many people prefer an egg dish for breakfast, and garlic arrows will help diversify it. In the spring in the country, you can cook such a dish from fresh shoots, in winter you can use canned ones.

Eggs - 6 pcs.

A little butter

Garlic pipes - 100 gr.

Hard cheese - 50 gr.

Salt and pepper to taste

Cooking:

1. Prepare the egg mixture: shake the eggs with the addition of seasonings and spices to taste.

2. Grate hard cheese of any kind, or cut into small cubes. Add half of the cheese to the egg mixture.

3. In a heated frying pan, fry the garlic shoots and pour them with egg and cheese mass.

4. Bring the eggs to readiness and sprinkle them on top with the remaining cheese.

5. The pan can be placed in a hot oven under the grill to make a crispy crust.

Meat with garlic arrows

Garlic sprouts go well with meat, giving the dish a fantastic savory flavor. For cooking, it is best to use savory canned garlic arrows, for example, cooked in a spicy marinade.

For cooking you will need:

Beef or pork - 700 gr.

Fresh garlic pipes - 250 gr.

Salt pepper

A little oil for frying

2 small onions

125 ml. tomato juice

Meal preparation:

1. Peel the onion, cut in half and chop with a sharp knife into small cubes. Fry until light golden brown in hot sunflower oil.

2. Cut the pieces of meat into thin slices, beat off with a kitchen hammer, cut again, but into thin slices, and add to the onion for frying. Stew a little, season with spices to taste. Cover the pan with a lid and simmer for 20 minutes.

3. Cut the garlic shoots into small pieces, no more than 2 cm in length. Add them to the meat, pour in the tomato juice and bring the dish to readiness, stirring occasionally.

4. Fried fresh zucchini is perfect as a side dish, you can roll it in flour or make a tender batter.

5. The meat prepared according to this recipe is delicious not only hot, but also cold, as a snack.

Appetizer of garlic arrows

Ingredients:

Young garlic arrows - 300-400 grams;

Sunflower or olive oil - 4-5 tablespoons;

Salt, ground pepper, paprika;

Dill, parsley for decoration or fine sprinkling on top. Who loves.

Cooking method:

1. Cut off the tops with seed pods from the cuttings, leaving only the bright green and young light green parts. Cut them into short strips or cubes. Spaghetti will look original.

2. Pour the sliced \u200b\u200bin a deep frying pan, pour over vegetable oil, salt and pepper to taste.

3. Fry over low heat under a lid with a steam hole to maintain the effect of stewing. Stir occasionally with a wooden spatula and monitor the amount of moisture.

4. If the product is still far from ready, and the juice has evaporated earlier (this almost never happens), then it is better to add a little water to avoid dryness.

It's important to know! Only young shoots are suitable for carcasses, then the finished dish will please with softness, delicate mushroom flavor. If hard pieces get into the pan, then during the frying process they will quickly lose their attractiveness, taste, and become like wood chips.

Served at the table in different variations: as a separate appetizer (hot or cold) or with any side dish (rice, potatoes, vermicelli) in the form of a salad. It can be dinner, breakfast in a hurry.

Garlic arrows for the future

And how to cook garlic arrows for long-term storage, for the winter? Shoots can be prepared for future use by freezing.

The garlic shoots are cut with scissors into pieces of 2-3 cm, rinsed, discarded in a colander, dried on a towel. Place tightly in plastic bags, tie and freeze. After that, without defrosting, you can fry in vegetable oil with salt for 5 minutes. Very tasty!

My advice!

Sometimes I make a spread for sandwiches, twist the fat through a meat grinder. When I have arrows of garlic, I twist lard with them, mix, store in the refrigerator. You won't find a better addition to bread for borscht!

Fry the garlic arrows for 7 minutes.

How to fry garlic arrows

Products
Young garlic arrows - 1 kilogram
Butter - cube weighing 50 grams
Salt - 1 heaping tablespoon

How easy it is to fry garlic arrows
1. Wash the arrows of garlic, cut off the seed part, cut with scissors into 4-6 parts.
2. Heat the pan, put a piece of butter, wait for it to melt and roll the butter over the entire surface of the pan.
3. Put the arrows of garlic in the pan, salt and mix.
4. Fry the garlic arrows for 7 minutes over medium heat without a lid.

Garlic arrowroot garnish

Products
Garlic arrows - half a kilo
Carrots - 1 large or 2 medium
Onion - 1 large head
Salt and pepper - to taste
Vegetable oil - 2 tablespoons

How to fry garlic arrows for a side dish
1. Rinse the arrows, cut off the seed part, cut with scissors into 4-6 parts.
2. Put the arrows in a saucepan, pour water, put on fire and cook after boiling for 3 minutes.
3. Peel and chop onions and carrots (finely chop the onion, grate the carrots on a coarse grater).
4. Heat the pan, pour and spread the oil over the entire surface of the pan.
5. Put the onion in the pan, fry for 5 minutes over medium heat with constant stirring.
6. Add carrots to the onion, continue to fry for another 5 minutes, stirring occasionally.
7. Add garlic arrows, fry for 20 minutes over low heat.

Fkusnofakty

Fried garlic arrows can be frozen for the winter.

Fried garlic arrows are served with borscht and cabbage soup as an appetizer, as well as on sandwiches or to diversify sauces. Fried garlic arrows can also be used instead of onions (where they are fried).

For a change, when frying garlic arrows, you can add a little lemon juice, soy sauce, sour cream, tomato paste or seasonings for carrots in Korean.

Calorie content of fried butter shooter of garlic - 54 kcal / 100 grams.