Nutrients, Calories, Benefits of Goose Egg

Published on: 01/06/2022

Calories in Goose Egg


Goose Egg contains 185 kCal calories per 100g serving. The reference value of daily consumption of Goose Egg for adults is 185 kCal.

The following foods have approximately equal amount of calories:
  • Minced venison (deer), fried in a pan (187kCal)
  • Sheep's heart, stewed (185kCal)
  • Roll, lamb, New Zealand, frozen, meat and fat, raw (183kCal)
  • Rabbit meat (183kCal)
  • Shanks, lamb, meat and fat, trim to 1/8 '' fat, raw (185kCal)
  • Mutton, hips and shoulders, only diced meat, roasted over an open fire (186kCal)
  • Mutton, knuckle, only meat, stewed (187kCal)
  • Australian lamb, leg, central part on the bone, only meat, trim to 1/8 '' fat, roasted over an open fire (183kCal)
  • Neck, for stewing, beef, meat and fat, first grade, stewed (186kCal)
  • Veal, upper thigh, only meat fried in a pan (183kCal)

Carbohydrates in Goose Egg


Goose Egg have 1.35 g of carbohydrate per 100g serving, which is 9% of the daily value. Carbohydrates are a key source of energy for muscles to help you fuel, perform and recover. Carbohydrates are also important for optimal physical and mental performance. The reference value of daily consumption of Goose Egg for adults is 1.35 g. 1.35 g of carbohydrates are equal to 5.4 kCal. A medium 5.3 oz skin-on potato contains 26 grams of carbohydrates. Many of today’s most popular fad diets recommend restricting all or specific carbohydrate-rich foods. This is unfortunate because carbohydrates have many important functions and eliminating them from the diet is neither necessary nor healthy.

Proteins in Goose Egg


Goose Egg contains 13.87 g proteins per 100g serving. A medium 5.3 oz skin on potato has 3 grams of protein. Protein is an important component of almost every cell and tissue in the body. Protein is made up of amino acids. There are 20 amino acids with biological significance; however, only nine are essential, meaning that our bodies cannot synthesize them and they must be obtained through food.

Fats in Goose Egg


Goose Egg contains 13.27 g fats per 100g serving. 13.27 g of fats are equal to 106.16 calories (kCal).

Vitamins and other nutrients in Goose Egg

Nutrient Content Reference
Calories 185kCal 185kCal
Proteins 13.87g 14g
Fats 13.27g 13g
Carbohydrates 1.35g 1g
Water 70.43g 70g
Ash 1.08g 1g
Vitamin A, RE 187mcg 187mcg
Retinol 0.185mg 0mg
beta Carotene 0.013mg 0mg
beta Cryptoxanthin 12mcg 12mcg
Lutein + Zeaxanthin 442mcg 442mcg
Vitamin B1, thiamine 0.147mg 0mg
Vitamin B2, riboflavin 0.382mg 0mg
Vitamin B4, choline 263.4mg 263mg
Vitamin B5, pantothenic 1.759mg 2mg
Vitamin B6, pyridoxine 0.236mg 0mg
Vitamin B9, folate 76mcg 76mcg
Vitamin B12, cobalamin 5.1mcg 5mcg
Vitamin D, calciferol 1.7mcg 2mcg
Vitamin D3, cholecalciferol 1.7mcg 2mcg
Vitamin E, alpha tocopherol, TE 1.29mg 1mg
Vitamin K, phylloquinone 0.4mcg 0mcg
Vitamin PP, NE 0.189mg 0mg
Potassium, K 210mg 210mg
Calcium, Ca 60mg 60mg
Magnesium, Mg 16mg 16mg
Sodium, Na 138mg 138mg
Sera, S 138.7mg 139mg
Phosphorus, P 208mg 208mg
Iron, Fe 3.64mg 4mg
Manganese, Mn 0.038mg 0mg
Copper, Cu 62mcg 62mcg
Selenium, Se 36.9mcg 37mcg
Zinc, Zn 1.33mg 1mg
Mono- and disaccharides (sugars) 0.94g 1g
Arginine 0.828g 1g
Valin 0.958g 1g
Histidine 0.346g 0g
Isoleucine 0.647g 1g
Leucine 1.188g 1g
Lysine 1.03g 1g
Methionine 0.624g 1g
Threonine 0.797g 1g
Tryptophan 0.282g 0g
Phenylalanine 0.91g 1g
Alanine 0.683g 1g
Aspartic acid 0.841g 1g
Glycine 0.457g 0g
Glutamic acid 1.937g 2g
Proline 0.52g 1g
Serine 1.043g 1g
Tyrosine 0.664g 1g
Cysteine 0.309g 0g
Cholesterol 852mg 852mg
Saturated fatty acids 3.595g 4g
14: 0 Myristinova 0.05g 0g
16: 0 Palmitic 2.849g 3g
18: 0 Stearin 0.696g 1g
Monounsaturated fatty acids 5.747g 6g
16: 1 Palmitoleic 0.394g 0g
18: 1 Olein (omega-9) 5.353g 5g
Polyunsaturated fatty acids 1.672g 2g
18: 2 Linoleum 0.68g 1g
18: 3 Linolenic 0.554g 1g
20: 4 Arachidon 0.279g 0g
Omega-3 fatty acids 0.554g 1g
Omega-6 fatty acids 0.959g 1g

Nutrition Facts About Goose Egg

"Goose Skin" On The Hands

Content

  • "Goose skin" (follicular keratosis): the nature and mechanisms of development.
  • Symptoms and complaints.
  • "Goosebumps" on the arms and legs - a connection with vitamin deficiencies.
  • How to get rid of goose bumps.

Goose bumps or follicular keratosis is one of the most widespread dermatological diseases, especially among children and adolescents, caused by the accumulation of keratin in the hair follicles. Having a multifactorial and not fully understood nature, this disease can be called a cosmetic defect rather than a real health-threatening condition.

As a rule, the extensor surfaces of the shoulder, forearm, as well as the buttocks and thighs are affected (but in some cases, the appearance of "goosebumps" on the face and distal extremities - shins) is noted. Keratosis is first detected in a baby in early childhood as moderate lesions and gradually progresses, becoming more extensive during the second decade of a child's life. It is believed that the development of keratosis is based on a genetic mutation (presumably in the gene encoding the formation of filaggrin, a structural protein of the skin) and a violation of transmission in specific signaling pathways, which together leads to a violation of the barrier function of the stratum corneum of the skin. In addition, being harmless in itself, follicular keratosis is often combined with atopic dermatitis, ichthyosis vulgaris, obesity, and even diabetes.

The most widely accepted theory for the development of "goosebumps" on the hands and feet suggests an abnormal keratinization of the follicular epithelium, causing the formation of funnel-shaped keratinized plugs. Those, in turn, lead to the development of erythema (excessive redness of the skin), peeling, the formation of inflammatory papules (elevations or tubercles), which are a characteristic sign of follicular keratosis. The latter, as a rule, manifests itself in the winter months and is probably associated with a low moisture content in the air.

Symptoms and complaints

  • Redness of the skin, not accompanied by pain and itching, and most often localized on the extensor surfaces of the shoulder, forearm, thighs, and buttocks (however, the face, trunk, and distal extremities, such as the hand and foot, can also be affected).
  • Scars (occur secondarily, are a complication of follicular keratosis due to traumatic effects on the affected areas, for example, when patients try to remove keratinized material from papules).

"Goosebumps" on the hands and feet - a connection with a vitamin deficiency

As far back as the last century, scientists have hypothesized the role of vitamin A in maintaining healthy skin function. And although the scientific base has not yet been accumulated, a number of studies clearly demonstrate that a deficiency of this fat-soluble vitamin is involved in the development of follicular keratosis.

Vitamin A plays an important role in a wide range of physiological processes, including night vision, immune response, cell division and specialization, and cell-to-cell communication.

 

This vitamin enters the human body with food in the form of two forms:

  • more active - with animal products (eggs and dairy products);

 

  • as a precursor, beta-carotene, from plant foods, especially yellow and orange vegetables (carrots, sweet potatoes, and pumpkins) and fruits (mangoes, apricots, and papaya), as well as dark green leafy greens (kale and spinach).

Interestingly, the level of vitamin A in the blood of patients with follicular keratosis in most cases is normal, and this makes us pay attention to another organ, no less important in the context of metabolism: the liver. It is here that fat-soluble vitamins that come with food or supplements accumulate and it is from here that they are released into the systemic circulation if necessary. In addition, about 5% of the total amount of vitamin A is found in adipose tissue and lymph nodes, but in the skin, eyes and other epithelial structures (i.e., in those places where the metabolism of this vitamin is critical), its concentration is so small, which is difficult to determine.

Thus, not only a sufficient intake of vitamin A, but also its adequate metabolism, primarily associated with maintaining the normal function of the gastrointestinal tract, ensures the normal barrier function of the skin and prevents the development of a number of dermatological diseases.

Therefore, when “goosebumps” are detected on the arms and legs, a prerequisite for treatment tactics is laboratory and instrumental diagnostics of the state of the digestive tract organs:

  • hepatic profile - ALT, AST, GGT, alkaline phosphatase, total protein, albumin, direct and indirect bilirubin (to exclude pathologies from the liver that make it impossible to accumulate vitamin A);
  • coprogram (reflects the adequacy of the work of the entire gastrointestinal tract, in particular, the presence of neutral fat and soap indicates a violation of the secretion and / or formation of bile, a decrease in the enzymatic function of the pancreas, which together leads to impaired absorption of fat-soluble vitamins and the development of "goose bumps");
  • pancreatic elastase in feces (a marker of the sufficiency of exocrine - enzymatic - pancreatic function).

Measurement of the level of retinol (one of the active forms of vitamin A) in the blood serum is considered to be of little indicative. First, because of the wide range of reference values. Secondly, a significant decrease in the concentration of retinol, as a rule, occurs only with a pronounced violation of liver function that occurs in a number of serious diseases and infections. Finally, the indicator itself is quite variable: the concentration of circulating retinol is influenced by factors such as the acute phase of inflammation, pregnancy, and micronutrient deficiencies.

How to get rid of goosebumps on hands

Evidence-based medicine emphasizes that there is no cure for follicular keratosis (since its development is associated with the presence of a genetic mutation). However, although the scientific base is still insufficient (and therefore many mechanisms remain unknown or poorly explained), the first works on the influence of diet on the course of the disease are beginning to appear.

 

In particular, positive dynamics is noted in patients who exclude gluten-containing products from the diet:

  • fast food;
  • ready-made sauces (especially soy) and marinades;
  • semi-finished products;
  • dairy products;
  • canned food;
  • potato chips;
  • cereals, muesli, granola and other breakfast cereals;
  • bakery and confectionery products (depending on the type of flour used);
  • sausage and ham;
  • baking powder;
  • breadcrumbs;
  • ice cream;
  • bouillon cubes;
  • canned fruits and vegetables;
  • minced meat (may be contaminated, have traces of gluten);
  • processed cheeses;
  • beer;
  • ale;
  • liqueurs;
  • some carbonated drinks.

(Gluten, or gluten, is a group of related proteins found in a number of grains: rye, barley, wheat, bulgur, couscous, and spelt. See our article for more details.)

For similar reasons, it is recommended to limit the consumption of highly allergenic foods: milk, peanuts, and in some cases, chicken eggs. Although their use is not directly related to the development of "goosebumps", they definitely exacerbate inflammatory processes in the intestines, especially in the presence of "favorable soil": dysbacteriosis, impaired carbohydrate metabolism, and obesity. This is due to the fact that large, heavy protein molecules (which normally should not pass through the epithelial layer of the intestine), being absorbed from the intestinal lumen, enter its submucosal layer - the place where immune cells accumulate. The latter recognize genetically alien sequences and start a chain of immunological processes - systemic inflammation develops. And any inflammation in the digestive tract can sooner or later affect the skin in the form of psoriasis,

For this reason, the preparation of a diet for patients with any dermatological diseases should be carried out individually by a nutritionist or nutritionist and be sure to provide for aspects that are gentle on the digestive system (for example, with a pronounced inflammatory process and the resulting malabsorption syndrome, it is worth considering the intake of thermally processed food with minimization and / or temporary excluding raw vegetables and fruits).

In addition, in the absence of cholelithiasis, gastritis and peptic ulcer in the acute stage, it is recommended to include bitter herbs, spices and some root crops in the diet - ginger, black radish, chicory root, artichoke, sage leaves, arugula, Brussels sprouts. They perfectly stimulate the outflow of bile, thereby facilitating the absorption of fat-soluble vitamins. The contraction of the gallbladder with the subsequent flow of bile into the lumen of the duodenum is directly facilitated by foods rich in fats: olives, fatty fish (salmon, sardine, herring), vegetable (olive, linseed, pumpkin, avocado oil) and animal oils (ghee ghee ).

Adequate daily fluid intake is a prerequisite for maintaining the health and functions of the skin: water in the body mainly acts as a solvent, transport carrier, maintains the volume of circulating blood and regulates body temperature. Lack of water can cause tissue dehydration and functional disorders (including inflammation), and dry skin contributes to the development of follicular keratosis.

Studies show that drinking more than two liters of water per day significantly affects the physiology of the skin and contributes to both superficial and deep hydration. To calculate the individual need for water, there is a formula: 30-35 ml per 1 kg of weight.

Follicular keratosis: topical therapy

 

At the heart of the local treatment of follicular keratosis is the main rule: thorough moisturizing of the skin. Various emollients are used, many of which are sold without a prescription (but in any case, they should be prescribed by a dermatologist). Doctors often prescribe keratolytic drugs that help exfoliate dead, keratinized skin cells. So, many studies show a positive effect when using creams with 6% salicylic acid or 20% urea.

Retinoids, chemical peels with 70% glycolic acid and laser therapy are also often used topically. All procedures are carried out in specialized clinics and require a preliminary consultation with a dermatologist - any drug, whether it is a goose bumps cream or peeling, has a number of contraindications for use and side effects.

Thus, follicular keratosis, having a close relationship with inflammatory processes in the body, requires local therapy selected by a dermatologist and lifestyle changes (an integrative nutritionist will help with this). Creating an anti-inflammatory nutrition protocol, reducing stress levels, proper sleep hygiene - the combination of these factors ensures a successful and lasting remission. 

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How To Freeze Gooseberries

 

How to freeze gooseberries correctly

Gooseberries are a very popular berry. It is popularly called northern grapes or small kiwi, because in appearance and taste gooseberries are a bit like this fruit. The gooseberry is not inferior to the content of vitamins and nutrients.

A very popular gooseberry preparation is jam, but messing with jam for a long time. A very simple and quick way to harvest gooseberries for the winter is freezing. Remember that only good, fresh berries are frozen. Therefore, immediately discard the spoiled and rotten ones. It is also necessary, before freezing, to remove the tails and tips from the gooseberries.

You need to freeze gooseberries in portions in order to use one portion for cooking one dish, since it cannot be re-frozen. You can make compote from frozen gooseberries in winter, add berries when baking muffins, and use them to make sauces.

Recipes with gooseberries

Option 1
whole berries
Option 2
in sugar syrup
Option 3
puree with sugar

Ingredients:

  • Gooseberry

We will need:

  • Colander
  • Kitchen towel
  • Scissors
  • Freezer bags

How to freeze gooseberries with whole berries step by step instructions with photos

Step 1

 

For work, we need fresh gooseberries, a kitchen towel, scissors, freezer bags.

Step 2

 

Sort the gooseberries, remove the spoiled berries, cut off the ponytails and tips with scissors.

Step 3

 

Rinse the gooseberries well under running water.

Step 4

 

Dry the berries.

Step 5

 

Divide gooseberries into freezer bags. Remove as much air from the bags as possible. Send to the freezer for storage. Frozen gooseberries are ready.

Ingredients:

  • Water
  • Gooseberry
  • Sugar

We will need:

  • Pot
  • Scissors
  • Kitchen towel
  • Freezer bags

How to freeze gooseberries in sugar syrup step by step instructions with photos

Step 1

 

For work, we need gooseberries - 1 kg, 150 sugar - 150 grams, water - 500 ml, scissors, a kitchen towel, a saucepan, plastic containers for freezing.

Step 2

 

Sort the gooseberries, removing spoiled and damaged berries. Cut off the ends of each berry on both sides.

Step 3

 

Rinse and dry gooseberries.

Step 4

 

Put the prepared gooseberries in plastic containers for freezing.

Step 5

 

Pour in chilled syrup. For syrup, bring sugar and water to a boil. Boil 2 minutes. Cool down.

Step 6

 

Close the containers with lids and send to the freezer for storage.

Ingredients:

  • Gooseberry
  • Sugar

We will need:

  • Scissors
  • Blender
  • Kitchen towel
  • cat

How to freeze gooseberries in the form of mashed sugar step by step instructions with a photo

Step 1

 

For work, we need gooseberries - 1 kg, sugar - 200 g, a kitchen towel, a blender, scissors, a plastic container for freezing.

Step 2

 

Sort the gooseberries, removing the damaged berries. Trim the tails on both sides.

Step 3

 

Rinse the gooseberries well and dry.

Step 4

 

Combine gooseberries and sugar.

Step 5

 

Grind with a blender to a puree.

Step 6

 

Pour puree into freezer containers. Close the lid. Send to freezer for storage. Frozen gooseberries with sugar are ready.

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How To Butcher A Goose

 

How to butcher a goose at home

Everyone may encounter a case when you need to butcher an ungutted bird on your own. Following our instructions, it will not be difficult to cut a domestic goose into portioned pieces.

We start cutting from the moment when our goose is hacked and cleaned of feathers. Pen cleaning can be done in two ways:

1. Dry plucking

The goose must be plucked immediately after slaughter, so that the carcass does not have time to freeze. Tie the paws and wings of the bird with a rope - it will be more convenient to pluck a wild or domestic goose correctly.

Start plucking from the breast to the end of the abdomen. Then you need to remove all the feathers from the subclavian cavity and pluck the back. First, pull out the feathers, and then proceed to the fluff, immediately preparing suitable containers for the removed fluff and feather. After the feather and down are completely removed, the goose should immediately be scorched with a gas burner or blowtorch.

2. Plucking with water

If you are going to pluck a goose carcass that has already cooled down, then just hold it for a couple of minutes in hot water, after wrapping it with gauze. Pinch in the same way as in the first method described above.

Recipes with whole goose

Ingredients:

  • Whole goose

We will need:

  • Gas-burner
  • Kitchen towel
  • Pot
  • Knife

How to butcher a goose step by step instructions with a photo

Step 1

 

Our goose is plucked, washed and dried. We will place it on an oilcloth or a large cutting board.

Step 2

 

Cut off the joints of the paws and the extreme part of the wings. Remove all remaining feather stumps by carefully examining the goose carcass.

Step 3

 

Let's make a neat transverse incision in the lower abdomen of the carcass, trying in no case to touch the internal organs of the goose.

Step 4

 

We will get the giblets by hand so as not to violate their integrity. You should especially pay attention to the gallbladder, located near the liver (do not crush it, otherwise everything that the bile gets on will go rancid).

Step 5

 

Gently cleanse the liver from the gallbladder, the stomach - from the contents and the hard inner shell, the heart - from the films. We tear out the trachea by feeling it in the upper part of the cavity and pulling it down to the incision on the abdomen. Let's remove the excess fat (it will come in handy for pates, so you can melt it right away, or send it to the freezer to melt goose fat when a decent amount has accumulated).

Step 6

 

On crow's feet, cut off the claws and remove the skin with a sharp knife.

Step 7

 

Place our towel-dried goose carcass and all edible giblets in a large saucepan, cover with a clean towel or loose lid. We will send the bird for a couple of days to a cold basement or to the zero chamber of the refrigerator. This is necessary for the proper maturation of poultry meat. Gutted birds are sometimes hung on special hooks in basements or cold cells. In some cases, during the maturation process, goose carcasses are in special muslin bags. Choose a convenient way for you to store poultry carcasses! Enjoy cooking many delicious dishes with goose meat!

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