| Nutrient | Content | Reference |
|---|---|---|
| Calories | 141kCal | 141kCal |
| Proteins | 20.67g | 21g |
| Fats | 5.88g | 6g |
| Water | 72.51g | 73g |
| Ash | 0.9g | 1g |
| Vitamin B1, thiamine | 0.079mg | 0mg |
| Vitamin B2, riboflavin | 0.238mg | 0mg |
| Vitamin B4, choline | 86mg | 86mg |
| Vitamin B5, pantothenic | 0.775mg | 1mg |
| Vitamin B6, pyridoxine | 0.656mg | 1mg |
| Vitamin B9, folate | 7mcg | 7mcg |
| Vitamin B12, cobalamin | 3.93mcg | 4mcg |
| Vitamin E, alpha tocopherol, TE | 0.18mg | 0mg |
| gamma Tocopherol | 0.02mg | 0mg |
| tocopherol delta | 0.01mg | 0mg |
| Vitamin K, phylloquinone | 0.2mcg | 0mcg |
| Vitamin PP, NE | 5.193mg | 5mg |
| Betaine | 13.4mg | 13mg |
| Potassium, K | 355mg | 355mg |
| Calcium, Ca | 4mg | 4mg |
| Magnesium, Mg | 24mg | 24mg |
| Sodium, Na | 60mg | 60mg |
| Sera, S | 206.7mg | 207mg |
| Phosphorus, P | 215mg | 215mg |
| Iron, Fe | 2.31mg | 2mg |
| Manganese, Mn | 0.014mg | 0mg |
| Copper, Cu | 94mcg | 94mcg |
| Selenium, Se | 30.4mcg | 30mcg |
| Zinc, Zn | 5.49mg | 5mg |
| Arginine | 1.337g | 1g |
| Valin | 1.026g | 1g |
| Histidine | 0.66g | 1g |
| Isoleucine | 0.941g | 1g |
| Leucine | 1.645g | 2g |
| Lysine | 1.747g | 2g |
| Methionine | 0.538g | 1g |
| Threonine | 0.826g | 1g |
| Tryptophan | 0.136g | 0g |
| Phenylalanine | 0.817g | 1g |
| Alanine | 1.257g | 1g |
| Aspartic acid | 1.883g | 2g |
| Hydroxyproline | 0.094g | 0g |
| Glycine | 1.259g | 1g |
| Glutamic acid | 3.104g | 3g |
| Proline | 0.986g | 1g |
| Serine | 0.814g | 1g |
| Tyrosine | 0.659g | 1g |
| Cysteine | 0.267g | 0g |
| Cholesterol | 57mg | 57mg |
| Trans fats | 0.196g | 0g |
| monounsaturated trans fats | 0.156g | 0g |
| Saturated fatty acids | 1.985g | 2g |
| 14: 0 Myristinova | 0.143g | 0g |
| 15: 0 Pentadecane | 0.021g | 0g |
| 16: 0 Palmitic | 1.19g | 1g |
| 17: 0 Margarine | 0.049g | 0g |
| 18: 0 Stearin | 0.577g | 1g |
| 22: 0 Begen | 0.006g | 0g |
| Monounsaturated fatty acids | 2.937g | 3g |
| 14: 1 Myristolein | 0.039g | 0g |
| 16: 1 Palmitoleic | 0.165g | 0g |
| 18: 1 Olein (omega-9) | 1.993g | 2g |
| 18: 1 cis | 1.837g | 2g |
| 18: 1 trans | 0.156g | 0g |
| 20: 1 Gadolein (omega-9) | 0.002g | 0g |
| Polyunsaturated fatty acids | 0.397g | 0g |
| 18: 2 Linoleum | 0.261g | 0g |
| 18: 2 Omega-6, cis, cis | 0.222g | 0g |
| 18: 2 trans, trans | 0.04g | 0g |
| 18: 3 Linolenic | 0.004g | 0g |
| 18: 3 Omega-3, alpha-linolenic | 0.004g | 0g |
| 20: 4 Arachidon | 0.049g | 0g |
| Omega-3 fatty acids | 0.004g | 0g |
| Omega-6 fatty acids | 0.271g | 0g |
Nutrition plays a crucial role in maintaining a healthy lifestyle. It provides our bodies with the necessary nutrients, vitamins, and minerals to function properly. A well-balanced diet is essential for overall well-being and can help prevent various diseases and health conditions.
Nutrition is the process of obtaining and utilizing food for growth, energy, and maintenance of bodily functions. It involves the intake of macronutrients (carbohydrates, proteins, and fats) and micronutrients (vitamins and minerals) in appropriate quantities.
Beef is a rich source of essential nutrients, including high-quality protein, iron, zinc, and B vitamins. It can be a valuable part of a balanced diet when consumed in moderation and prepared in a healthy way.
Fat is an important component of cooking and adds flavor, texture, and richness to dishes. However, it is essential to choose the right types of fats and use them in moderation to maintain a healthy diet.
When it comes to cooking beef and other ingredients, there are various techniques that can help retain the nutritional value of the food. Some healthy cooking methods include grilling, baking, steaming, and stir-frying.
read more...Did you manage to purchase a quarter of a carcass of a young lamb? And you want to use it correctly to maximize the variety of your table? Then you need to properly cut it in order to easily prepare many delicious dishes for which a certain part of the lamb carcass is intended.
Follow our steps and you'll have just as many fresh cuts of lamb meat that your farmer or butcher shop clerk will never question.
Here is the overall result from cutting the front quarter of the ram (without ribs and brisket), loin and neck. Cook lamb with pleasure! Have a great gastronomic experience!
Recipes with lamb shoulder
Recipes with lamb on the bone
Step 1
The carcass of a young lamb cut into 4 parts should be cut into smaller pieces so that each of them is used for its intended purpose - bones for broths, pulp and trimmings for minced meat, and we will prepare special festive dishes from fillets and tenderloins. A kitchen towel or large paper towels should be kept near the butchered meat to blot all the pieces from the blood. Homemade clean meat should not be washed so that it can ripen safely and be stored in the refrigerator (in the compartment with zero temperature).
Step 2
Cut off the upper hymen and hard tendons.
Step 3
Leading along the bone from the knee joint, cut off a large piece of lamb pulp.
Step 4
Cut off the leg and roll the meat from the shoulder bone.
Step 5
This part of lamb (a shoulder without a bone is suitable, for example, for slicing meat from it for a kebab recipe in a jar (or for any other kebab).
Step 6
We completely cut off the meat from the bone of the second joint of the leg - it is useful for minced meat, and we use the bone itself to prepare the broth.
Step 7
We will also cut off the scapular bone from a quarter of the carcass.
Step 8
As a result of cutting the front leg and shoulder of the ram, we get a shank, 2 bones for broths, lamb pulp and trimmings.
Step 9
This meat from a half carcass of a ram is enough for many dishes for a large family.
Step 1
Let's take care of the vertebral part - the loin on the bones and the neck.
Step 2
We remove the hymen and excess fat from the neck. This piece is great for making shurpa and other lamb soups. It just needs to be chopped into pieces immediately before cooking.
Step 3
Cut off the upper hymen and fat from the loin.
Step 4
We cut off the entire pulp of the loin in one piece, cutting it along the vertebral and costal bones.
Step 5
We divide the resulting pieces into fillet and tenderloin (we will use it for making Lamb Medallions).
Step 6
As a result of cutting the loin, we get 2 fillets, 2 tenderloins, vertebral bones and trimmings (for minced meat) on the bone.
The picnic season is already open, so it's time to stock up on new ideas or remember recipes for long-forgotten dishes that can be cooked on the grill, grill or campfire! We will tell you how to cook potatoes on the coals, porridge and pilaf in a pot, how to cook fish soup from fresh fish, fry shish kebab and grilled vegetables.
Rest tasty!
potato salt foil
The most delicious dish of any hike is potatoes cooked on coals! It has a delicate aroma and smoky taste. Wash potatoes off the ground and remove excess moisture with paper towels. Wrap potatoes in uniforms (unpeeled) whole in foil, put in coals and bake for 30 minutes (depending on size). If you want to add zest to the dish, make an incision in the potato and put a piece of bacon in it. Eat cooked potatoes sprinkled with salt. Bon appetit!
200 g millet 250 g lard 200 g smoked brisket 1 onion 1 carrot 4 potatoes 1.5 liters of water 1/2 bunch dill 1/2 bunch parsley 3 garlic cloves 2 tablespoons salt
Fragrant, tasty and easy to prepare kulesh. Ready! Put 200 grams of chopped lard into the bottom of the pot and fry until the fat is rendered and the pieces of lard are browned. Then send the coarsely chopped onion to the fat and fry until the onion is soft. Add carrots and washed millet, mix well. Also add diced potatoes, pour in water, half a tablespoon of salt and cook until the potatoes are ready. In the meantime, prepare the grout: grind 50 grams of bacon, garlic and 1.5 tablespoons of salt in a mortar / bowl. Add to the kulesh along with chopped herbs, mix well, cover and let it brew for 5-10 minutes, removing from heat.
800 g barley 2 cans of stew 4 garlic cloves 1 onion 2 carrots butter
Barley porridge with stew is a classic of any trip! Put the washed barley on a dry frying pan and fry until golden brown on the grill, then transfer to a cauldron or pan, pour 4 liters of water and leave on fire, covering the cauldron with a lid. Fry the stew, garlic, carrots, onions in a frying pan with salt and pepper. Add the stew to the barley, move the cauldron away from direct heat and leave the porridge to reach until all the water has evaporated. Add a little butter to the finished porridge and help yourself!
900 grams of fresh fish 1 carrot 1 onion 4 potatoes salt pepper peas bay leaf fresh herbs
Well, what kind of fishing with an overnight stay without fish soup! We clean and gut the fish. We send the smallest fish to the pot, fill it with water (4 liters) and cook the broth for 30-40 minutes. Then we drain the broth, filter it, and set aside the small fish (you can eat it). Add half of the fresh fish, bay leaf, pepper to the broth and cook for 40 minutes so that it boils well. We take the fish out of the broth again and add carrots, onions, herbs, the remaining fish and cook for 30 minutes. After half an hour, remove the pot from the heat, cover with a lid and let the soup brew for 15 minutes. Bon appetit!
1.5 kg of meat 1 kg of onions 1 kg of carrots 800 g of rice 2 heads of garlic spices to taste (salt, pepper)
Pilaf is delicious, and at the stake it is doubly delicious! Pour a little vegetable oil into the bottom of a hot cauldron, add chopped onions, carrots and mix. Once the onions and carrots are soft, add the meat, stir, season and fry until the meat is fully cooked. Then pour rice into the cauldron and fill with water so that it covers the rice by two fingers. If necessary, salt the pilaf again, as soon as all the water has evaporated, send 2 heads of garlic to the cauldron, cover and leave for 40 minutes. Delicious, fragrant, crumbly pilaf is ready!
A very tasty appetizer or side dish for meat. Be sure to try! You need to wrap tomatoes, cheese in pita bread, salt, pepper and fry the envelopes on the grill until golden brown (about 1-2 minutes on each side). Cool the finished envelopes a little and serve!
Recipe for lavash with cheese and tomatoes at the stake >>>|
vegetables (bell peppers, zucchini, tomatoes, eggplant, potatoes, carrots) Italian herbs salt pepper vegetable oil
Cut the vegetables into pieces of medium thickness and marinate in spices and vegetable oil. After 30 minutes, put the vegetables on the grill and fry on the grill until golden brown. Delicious vegetable side dish is ready!
water tea brewing herbs (primrose, thyme, strawberry leaves, raspberries, juniper, St. John's wort) sugar
Pour water into the pot, add tea leaves and / or herbs, add sugar if desired (you can without it or with the addition of honey to a mug of tea). You can add lemon, fresh or dried apples, fresh wild berries. Bring tea to a boil, cover and let steep for 15 minutes. Try!
The perfect BBQ! Cut the pork into slices and brush each with vinegar, sprinkle with salt, pepper and wrap in a tight roll. Put the rolls in a bowl, pressing tightly against each other and leave in the refrigerator for the duration of the barbecue. You can also add coarsely chopped onions to the bowl, and wrap bacon in rolls, so the barbecue will turn out even juicier! Then put the meat rolls on skewers and fry on coals until the meat is fully cooked. Bon appetit!
Recipe for pork skewers with rolls >>>
350-400 g beef steak 1 garlic clove 2 tbsp. l. natural yogurt cumin thyme pepper 2 teaspoons salt 1 tablespoon lemon juice
In a deep bowl, mix natural yogurt, lemon juice, minced garlic and spices. Rub the marinade over the steak, place in a bowl, cover and marinate in the refrigerator for 4 hours. Then clean the steak from excess marinade and fry on the grill until the meat is fully cooked. Juicy, tender, fragrant steak is ready!
Poultry, veal and pork yogurt marinade: 8 tablespoons of natural yogurt, 1 teaspoon of paprika, 1 teaspoon of thyme, 1 teaspoon of cardamom, 3 cloves of garlic, 1 pinch of ginger, 1 pinch of salt and 3 teaspoons of freshly squeezed lime juice. Honey marinade for poultry and veal: 3 tablespoons liquid honey, 1.5 tablespoons salt, 1 tablespoon chops seasoning, 1 pinch ginger, 1 pinch rosemary. Wine marinade for beef and pork: 5 tablespoons dry red wine, 2 tablespoons grapefruit juice, 100 grams chopped onion, 2 tablespoons kebab seasoning, 1 lemon wedges and 2 tablespoons chopped parsley.
The meat goes best with tomato sauce or barbecue sauce, which you can make at home with soy sauce, red wine, coriander, basil, garlic, tomato paste and honey. Also, do not forget that the classic tomato sauce can be supplemented with an apple chopped in a blender or dried plum. If you love the combination of meat and fruit, then prepare an exotic salsa by whipping pineapple, mango, red onion and paprika in a blender bowl. Serve fish with white sauces based on sour cream, cream, butter, yogurt or kefir. Prepare a sauce based on natural yogurt with the addition of fresh herbs (dill, parsley) and fresh or pickled cucumbers. Also try the herb-based sauce: mix a couple of chopped sprigs of parsley, coriander, mint with 3 tablespoons of olive oil, salt and pepper. Serve vegetables with sauces based on chopped herbs with the addition of vegetable oils and garlic. Mayonnaise and ketchup are not the best sauces for roasted vegetables.
read more...