| Nutrient | Content | Reference |
|---|---|---|
| Calories | 346kCal | 346kCal |
| Proteins | 11.73g | 12g |
| Fats | 2.71g | 3g |
| Carbohydrates | 64.65g | 65g |
| Dietary fiber | 10.3g | 10g |
| Water | 8.41g | 8g |
| Ash | 2.2g | 2g |
| Vitamin B1, thiamine | 0.224mg | 0mg |
| Vitamin B2, riboflavin | 0.271mg | 0mg |
| Vitamin B4, choline | 54.2mg | 54mg |
| Vitamin B5, pantothenic | 1.233mg | 1mg |
| Vitamin B6, pyridoxine | 0.353mg | 0mg |
| Vitamin B9, folate | 42mcg | 42mcg |
| Vitamin PP, NE | 5.135mg | 5mg |
| Betaine | 2.6mg | 3mg |
| Potassium, K | 320mg | 320mg |
| Calcium, Ca | 17mg | 17mg |
| Magnesium, Mg | 221mg | 221mg |
| Sodium, Na | 11mg | 11mg |
| Sera, S | 117.3mg | 117mg |
| Phosphorus, P | 319mg | 319mg |
| Iron, Fe | 2.47mg | 2mg |
| Manganese, Mn | 1.618mg | 2mg |
| Copper, Cu | 624mcg | 624mcg |
| Selenium, Se | 8.4mcg | 8mcg |
| Zinc, Zn | 2.42mg | 2mg |
| Arginine | 0.869g | 1g |
| Valin | 0.6g | 1g |
| Histidine | 0.273g | 0g |
| Isoleucine | 0.441g | 0g |
| Leucine | 0.736g | 1g |
| Lysine | 0.595g | 1g |
| Methionine | 0.153g | 0g |
| Threonine | 0.448g | 0g |
| Tryptophan | 0.17g | 0g |
| Phenylalanine | 0.461g | 0g |
| Alanine | 0.662g | 1g |
| Aspartic acid | 1.003g | 1g |
| Glycine | 0.912g | 1g |
| Glutamic acid | 1.811g | 2g |
| Proline | 0.449g | 0g |
| Serine | 0.606g | 1g |
| Tyrosine | 0.213g | 0g |
| Cysteine | 0.202g | 0g |
| Saturated fatty acids | 0.591g | 1g |
| 8: 0 Caprilova | 0.028g | 0g |
| 10: 0 Capricorn | 0.014g | 0g |
| 12: 0 Laurinovaya | 0.008g | 0g |
| 14: 0 Myristinova | 0.02g | 0g |
| 16: 0 Palmitic | 0.359g | 0g |
| 18: 0 Stearin | 0.038g | 0g |
| Monounsaturated fatty acids | 0.828g | 1g |
| 16: 1 Palmitoleic | 0.018g | 0g |
| 18: 1 Olein (omega-9) | 0.788g | 1g |
| 22: 1 Eruga (omega-9) | 0.009g | 0g |
| Polyunsaturated fatty acids | 0.828g | 1g |
| 18: 2 Linoleum | 0.766g | 1g |
| 18: 3 Linolenic | 0.062g | 0g |
| Omega-3 fatty acids | 0.062g | 0g |
| Omega-6 fatty acids | 0.766g | 1g |
Required products :
Method of preparation :
Wash the livers well and put them in a pan. Fill them with water, which only needs to cover them and place on the stove to boil.
Five minutes later, drain the liquid and fry the liver in oil, then pour a little water and let it simmer on low heat.
Add two of the three finely chopped onions to them.
Grated carrot and salt.
Mix the products thoroughly.
Allow the dish to simmer under a lid for 30 minutes.
Meanwhile, wash the mushrooms well, chop them finely and fry separately in oil. Add the remaining onion, close the pan and let it simmer until ready, pouring a little water if necessary.
Once the mushrooms and livers are ready, mix them and add the cooked buckwheat.
Stir and add extra salt if desired.
Stew the dish until thickened, then close the pan with a lid, place in the oven briefly.
Enjoy your meal!
Required products :
Method of preparation :
Boil the milk, pour it over the buckwheat flakes and leave for 5 minutes. During this time they will swell and then add the chopped green onions, grated cheese, eggs and mix.
Pour the combination into a hot greased pan and bake on both sides. Fold the omelette in half and serve.
Have a good time!
Required products :
500 grams of buckwheat
6 chicken legs
2 onions
2 carrots
150 grams of yellow cheese
1 tablespoon sour cream
salt and spices to taste
Method of preparation :
Wash and dry the legs, peel the carrots and onions, clean the buckwheat and wash it.
Cut the legs into two parts, season with salt and spices, add the cream and mix well.
Finely chop the onion, grate the carrots with a large grater and fry the vegetables until golden in hot oil.
Pour the buckwheat into a pan, level the layer and pour 1.5 teaspoons of salted water over it.
Spread the fried vegetables on top.
Then arrange the legs.
Sprinkle with grated yellow cheese.
Bake the dish in a preheated oven at 200 degrees for about an hour.
Enjoy your meal!