| Nutrient | Content | Reference |
|---|---|---|
| Calories | 137kCal | 137kCal |
| Proteins | 14.1g | 14g |
| Fats | 9g | 9g |
| Water | 75g | 75g |
| Ash | 1.9g | 2g |
| Vitamin A, RE | 40mcg | 40mcg |
| Retinol | 0.04mg | 0mg |
| Vitamin B1, thiamine | 0.11mg | 0mg |
| Vitamin B2, riboflavin | 0.15mg | 0mg |
| Vitamin C, ascorbic | 0.4mg | 0mg |
| Vitamin E, alpha tocopherol, TE | 0.4mg | 0mg |
| Vitamin PP, NE | 5.8mg | 6mg |
| Niacin | 3mg | 3mg |
| Potassium, K | 380mg | 380mg |
| Calcium, Ca | 50mg | 50mg |
| Magnesium, Mg | 35mg | 35mg |
| Sodium, Na | 120mg | 120mg |
| Sera, S | 141mg | 141mg |
| Phosphorus, P | 220mg | 220mg |
| Chlorine, Cl | 165mg | 165mg |
| Iron, Fe | 1.4mg | 1mg |
| Iodine, I | 50mcg | 50mcg |
| Cobalt, Co | 30mcg | 30mcg |
| Manganese, Mn | 0.12mg | 0mg |
| Copper, Cu | 240mcg | 240mcg |
| Molybdenum, Mo. | 4mcg | 4mcg |
| Nickel, Ni | 8mcg | 8mcg |
| Molybdenum, Mo. | 4mcg | 4mcg |
| Fluorine, F | 430mcg | 430mcg |
| Chrome, Cr | 55mcg | 55mcg |
| Zinc, Zn | 1.35mg | 1mg |
| Cholesterol | 87mg | 87mg |
| Saturated fatty acids | 3.4g | 3g |
| 14: 0 Myristinova | 0.7g | 1g |
| 16: 0 Palmitic | 2.12g | 2g |
| 17: 0 Margarine | 0.13g | 0g |
| 18: 0 Stearin | 0.26g | 0g |
| 20: 0 Arachin | 0.1g | 0g |
| 22: 0 Begen | 0.06g | 0g |
| Monounsaturated fatty acids | 4.55g | 5g |
| 16: 1 Palmitoleic | 0.83g | 1g |
| 18: 1 Olein (omega-9) | 2.04g | 2g |
| 20: 1 Gadolein (omega-9) | 0.53g | 1g |
| 22: 1 Eruga (omega-9) | 1.15g | 1g |
| Polyunsaturated fatty acids | 0.9g | 1g |
| 18: 2 Linoleum | 0.12g | 0g |
| 18: 3 Linolenic | 0.07g | 0g |
| 18: 4 Steroid Omega-3 | 0.1g | 0g |
| 20: 4 Arachidon | 0.03g | 0g |
| 20: 5 Eicosapentaenoic (EPA), Omega-3 | 0.04g | 0g |
| Omega-3 fatty acids | 0.75g | 1g |
| 22: 5 Docosapentaenoic (DPC), Omega-3 | 0.1g | 0g |
| 22: 6 Docosahexaenoic (DHA), Omega-3 | 0.44g | 0g |
| Omega-6 fatty acids | 0.15g | 0g |
Necessary products:
Method of preparation:
Thaw the fish and place it in a colander.
Rinse it with cold water, strain it and place it on a sheet of parchment. Sprinkle generously with flour, mix gently and heat the fat.
The oil must be very hot to get a crispy and tasty sprat. Using a slotted spoon, remove the excess flour and fry the fish.
Drain it on a kitchen roll and arrange on a plate. Add salt and lemon, serve the fish warm, garnished with a drink of your choice and enjoy its taste.
Enjoy your meal!
Required products :
500 grams of frozen sprat
3 liters of tomato juice
1 onion
1 medium carrot
oil for frying
3-4 pinches of salt
4-7 grains of allspice
2-3 bay leaves
1 tablespoon flour
1 tablespoon sugar
Method of preparation :
Thaw the sparrow, clean, cut off the heads.
Peel an onion and cut it into small cubes. Peel a carrot, grate it.
Heat 2-3 tablespoons of oil in a pan and lightly fry the onion in it, then add the carrot.
Wash the well-cleaned fish, put it in the bowl with the vegetables, season with salt, sugar, allspice grains and bay leaves.
Immediately after the spices, pour the tomato juice and wait for it to boil.
2-3 minutes later add a spoonful of flour and mix well.
Let the fish simmer for 30 minutes.
If you will not consume immediately, add 1 tablespoon of vinegar and cook for another 5 minutes.
Distribute in sterilized jars and close.
Enjoy your meal!
Sprat contains up to 23% fat and about 28% protein. It is an excellent source of vitamins A, D, B1, B2, C, PP, E; It contains macro- and microelements: calcium, magnesium, sodium, potassium, phosphorus, chlorine, sulfur, iron, zinc, iodine, copper, manganese, chromium, fluorine, molybdenum, cobalt, nickel.
Fennel proteins contain essential amino acids and Omega-3 fatty acids. The latter fight the increased level of cholesterol in the blood and prevent atherosclerotic changes in blood vessels.
Contraindications
Consumption of salted sprats should be in moderation, because salt retains water in the body, which leads to additional stress on all organs. This is especially true for people with high blood pressure, kidney disease and prone to edema.