| Nutrient | Content | Reference |
|---|---|---|
| Calories | 356kCal | 356kCal |
| Proteins | 24.94g | 25g |
| Fats | 27.44g | 27g |
| Carbohydrates | 2.22g | 2g |
| Water | 41.46g | 41g |
| Ash | 3.94g | 4g |
| Vitamin A, RE | 165mcg | 165mcg |
| Retinol | 0.164mg | 0mg |
| beta Carotene | 0.01mg | 0mg |
| Vitamin B1, thiamine | 0.03mg | 0mg |
| Vitamin B2, riboflavin | 0.334mg | 0mg |
| Vitamin B4, choline | 15.4mg | 15mg |
| Vitamin B5, pantothenic | 0.34mg | 0mg |
| Vitamin B6, pyridoxine | 0.08mg | 0mg |
| Vitamin B9, folate | 21mcg | 21mcg |
| Vitamin B12, cobalamin | 1.54mcg | 2mcg |
| Vitamin D, calciferol | 0.5mcg | 1mcg |
| Vitamin D3, cholecalciferol | 0.5mcg | 1mcg |
| Vitamin E, alpha tocopherol, TE | 0.24mg | 0mg |
| Vitamin K, phylloquinone | 2.3mcg | 2mcg |
| Vitamin PP, NE | 0.063mg | 0mg |
| Potassium, K | 121mg | 121mg |
| Calcium, Ca | 700mg | 700mg |
| Magnesium, Mg | 29mg | 29mg |
| Sodium, Na | 819mg | 819mg |
| Sera, S | 249.4mg | 249mg |
| Phosphorus, P | 546mg | 546mg |
| Iron, Fe | 0.24mg | 0mg |
| Manganese, Mn | 0.011mg | 0mg |
| Copper, Cu | 36mcg | 36mcg |
| Selenium, Se | 14.5mcg | 15mcg |
| Zinc, Zn | 3.9mg | 4mg |
| Mono- and disaccharides (sugars) | 2.22g | 2g |
| Arginine | 0.962g | 1g |
| Valin | 1.806g | 2g |
| Histidine | 1.032g | 1g |
| Isoleucine | 1.306g | 1g |
| Leucine | 2.564g | 3g |
| Lysine | 2.654g | 3g |
| Methionine | 0.719g | 1g |
| Threonine | 0.93g | 1g |
| Tryptophan | 0.352g | 0g |
| Phenylalanine | 1.431g | 1g |
| Alanine | 0.762g | 1g |
| Aspartic acid | 1.743g | 2g |
| Glycine | 0.485g | 0g |
| Glutamic acid | 6.137g | 6g |
| Proline | 3.245g | 3g |
| Serine | 1.544g | 2g |
| Tyrosine | 1.454g | 1g |
| Cysteine | 0.254g | 0g |
| Cholesterol | 114mg | 114mg |
| Saturated fatty acids | 17.614g | 18g |
| 4: 0 Shrovetide | 0.999g | 1g |
| 6: 0 Nylon | 0.64g | 1g |
| 8: 0 Caprilova | 0.427g | 0g |
| 10: 0 Capricorn | 0.918g | 1g |
| 12: 0 Laurinovaya | 1.211g | 1g |
| 14: 0 Myristinova | 3.04g | 3g |
| 16: 0 Palmitic | 6.851g | 7g |
| 18: 0 Stearin | 2.918g | 3g |
| Monounsaturated fatty acids | 7.747g | 8g |
| 16: 1 Palmitoleic | 0.889g | 1g |
| 18: 1 Olein (omega-9) | 6.388g | 6g |
| Polyunsaturated fatty acids | 0.657g | 1g |
| 18: 2 Linoleum | 0.263g | 0g |
| 18: 3 Linolenic | 0.394g | 0g |
| Omega-3 fatty acids | 0.394g | 0g |
| Omega-6 fatty acids | 0.263g | 0g |
You won't surprise anyone with Asian and Georgian cuisine in Ukraine. Even more so in Italian. Now it's time for something new.
Few people know anything about Holland , except that there is a Red Light District in Amsterdam and you can smoke well there. Ask anyone about Dutch cuisine - hardly anyone will name at least one dish other than cheese and herring. And if everyone knows about cheese, then only those who have personally visited the Netherlands and seen how the Dutch themselves eat marinated fish are aware of herring .
Meanwhile, there are enough national specialties there. Pancakes, for example. Although "pancakes" is probably too rough a word for these tiny - no bigger than a little finger - puffy circles of dough.
Pancakes in Holland can be bought both at street food points and ordered in a restaurant for breakfast. When served, they will generously season them with powdered sugar, and if desired, they can be poured with liquid chocolate, cream, condensed milk and put fruits, berries and other tasty additions on top.
Waffles for breakfast are also a favorite topic of the Dutch . The Dutch love both stropwaffles (a classic dessert from the Dutch city of Gouda - thin, crispy circles with chocolate, nuts, jelly bears, marshmallows and other tasty things that solidified on a corrugated surface), and fluffy Belgian waffles with various applications (both sweet and and salty). They go great as a dessert with coffee or unsweetened tea, and also just as a light snack.
Kibbeling is a very popular snack that can be found in every Dutch cafe. The Dutch like to serve crispy pieces of fried fish with pickled gherkins, mayonnaise or other sauces. For even more piquancy, kibbeling is sprinkled with lime juice.
The traditional Dutch dish of bitterbolen resembles our meatballs, or, as it is now fashionable to say, meatballs. The only difference is that they are fried in crispy breading. In the Netherlands, such meatballs are usually served with beer, but the dish will also be a great snack with other alcoholic beverages.
Balls in batter are generally a separate love of the Dutch . They are called croquettes in the Netherlands, and in addition to meat, they are also made from potatoes or cheese. Croquettes can be both an independent dish and a snack or a side dish.
Pea soup probably needs no introduction - this dish is familiar to all of us from childhood. Like, after all, fried potatoes, which literally make the Dutch lose their minds. Fried potatoes, or as they are called, frites, can be ordered both in a restaurant and at street food points, where they are packed in a paper cone and generously sprinkled with various sauces on top.
After frying the kebab, the coals are usually still hot, even though the heat has subsided. It's time to prepare an appetizer, side dish or dessert. For example, it is very tasty to serve fresh peaches baked in halves or sliced watermelon with meat!
Cut juicy watermelon into slices and bake on both sides over a fire, serve with honey. It's very simple!
We offer dishes more complicated (and tastier). We will grill pickled cheese with spices, a mix of vegetables, as well as bananas with chocolate and marshmallows! It will turn out original and incredibly tasty!
In about an hour you will prepare a brynza appetizer for a small company.
Products for 4 servings:
feta cheese or other pickled cheese (Halumi is perfect) - 400 g; sauce "Tartar" - 100 g; garlic - 1 clove; provencal herbs - 1 tsp
1. Prepare the products and the package in which we will marinate the cheese. Let's get started!
2. Cut the cheese into large slices, the thickness of which is 1 cm. Combine the sauce with chopped garlic and Provence herbs, no salt is needed. Lubricate the cheese slices on all sides with sauce and put in a bag, Send to the refrigerator for 1 hour.
3. When the coals are ready, put the grate on it, put the slices of cheese on it and fry for a couple of minutes on each side. Turn carefully with tongs, the cheese becomes soft but does not melt.
4. Remove the finished cheese from the grill and eat hot! Enjoy!
It will take you an hour to cook vegetables on the grill.
Products for 4-6 servings:
zucchini - 1 pc.; bell pepper - 1 pc.; small young onion - 8-10 pcs.; champignons - 4-6 pcs. (possibly more).
For marinade:
garlic - 1-2 cloves; soy sauce - 50 ml; apple or balsamic vinegar - 2 tablespoons; olive oil - 4 tablespoons; salt - 2-3 pinches; ground black pepper 1/2 tsp
1. Prepare vegetables and marinade ingredients. You also need a tight package. Let's get started!
2. Wash all the vegetables, remove the seeds from the pepper, remove the peel from the onion. Cut everything coarsely, except for mushrooms, it is better to leave them whole.
3. Put the vegetables in a tight bag. In a bowl, combine for the marinade: soy sauce, vinegar, olive oil, black pepper, garlic (you just need to cut it into 4 pieces). Pour the marinade over the vegetables, seal the bag and refrigerate for 30 minutes. Take it out periodically and turn it over.
4. Soak the skewers in water for half an hour beforehand, then string the vegetables alternating, except for garlic, it was needed only for flavor.
5. Grill over charcoal for about 15 minutes, turning the skewers occasionally with tongs.
Baked vegetables can be served as an independent dish or as a side dish for barbecue. In the same way, you can bake any seasonal vegetables and fruits. Try adding pieces of pineapple or whole small tomatoes to such a mix, we assure you, it will turn out very tasty!
You can prepare a wonderful dessert of bananas, chocolate and marshmallows in just 20 minutes. One banana is for one serving.
Products for 3 servings:
banana - 3 pcs.; marshmallow - 50 g; chocolate - 30-50 g.
1. Prepare food. If the marshmallow is in large pieces (like mine), then each marshmallow should be cut into 4 pieces. Break the chocolate into small pieces or use drops.
2. Cut each banana lengthwise from beginning to end, so that the banana is not cut to the very bottom, the peel at the bottom should remain intact. Fill each banana boat with chocolate and marshmallows.
3. As soon as the coals are ready, put the grate on it, carefully place the bananas on it. Bake for about 10-15 minutes, until the rind is darkened and the chocolate and marshmallows begin to melt.
4. Remove the dessert from the grill, cool for 3-4 minutes and eat with a spoon. Enjoy!
read more...Eggs can be found everywhere in cooking: in salads, in hot dishes, in pastries ... And how tasty it is to eat a couple of boiled eggs for breakfast with appetite! Stop! Are the eggs fresh? Are they welded correctly? Sure? Let's check!
The easiest way to check the freshness of an egg is to shake it. If you do not hear any extraneous sounds, you can eat this egg. If you hear squelching or champing, it is better to throw it away. This, of course, is not a mini-monster that lives in it and therefore champs, but only air, but it is the air that spoils the eggs.
Another way to check how fresh an egg is is to place it in a bowl of water. Everything here is also extremely simple.
The egg drowned - absolutely fresh product The egg floated - in the trash! You can’t eat it - air got there, and useful moisture evaporated. The egg rose from the bottom with an obtuse angle upwards - medium freshness. You can still eat, do not get poisoned, but do not store this egg anymore, you risk it.
Eggs are best kept in the refrigerator. Many refrigerators even have special nets and shelves for storing eggs - this is convenient, and the packages do not take up precious space. The shelf life of eggs is usually about 15 days. In stores, of course, eggs often stand on the shelves. It is not scary if the eggs were laid recently. Always pay attention to the expiration date: if the package is on the open shelf for more than half the expiration date, it is better to look for a fresher one.
An egg, it would seem, is such an ordinary product, and there are many options for its preparation. There are also many ways to boil an egg. The most popular are soft-boiled, in a bag, hard-boiled. The degree of readiness of the egg depends, of course, on the cooking time.
How to cook the perfect egg?
Soft-boiled.
The most delicate watery yolk and strong boiled protein - yummy!
To boil a soft-boiled egg perfectly, you need to do this. Place a small saucepan 3/4 full of water on the stove and bring to a boil. Add a pinch of sea salt. Using a slotted spoon, lower the egg into the boiling water and immediately remove it, then lower the egg to cook for 4, 5 or 7 and a half minutes. An ideal soft-boiled egg is boiled in this way for 5 minutes, completely liquid - 4 minutes, and half-dense - 7 minutes 30 seconds.
In a bag.
For some reason, it so happened that eggs in a bag are not as popular as other options for boiled eggs. However, if you are an amateur, why not treat yourself?
Place the eggs in cold water, turn on the gas and boil them for four minutes.
Another option is to put the eggs in boiling water for just a minute, and then turn off the gas and leave them in the same container for about seven minutes - so the eggs in the bag will turn out tender and tasty!
Poached egg (no shell).
A poached egg can be added to an avocado sandwich for a wonderful and healthy start to the day. Boiling a poached egg is not that difficult.
Fill a wide saucepan halfway, bring to a simmer over medium heat, season with salt (a pinch of salt is enough).
Break the egg into a mug and tip it into the pan in one motion. Do the same with the rest of the eggs. Depending on the size and temperature of the eggs (for example, just selected from the refrigerator), it should be boiled for 2 to 4 minutes. An egg boiled for 2 minutes will be very runny. To check if it is ready, select on a plate and lightly press with a spoon, be guided by intuition. If the egg is too soft, return to the water for another minute.
Select the finished poached eggs on a dish lined with paper towels, then serve on toast. Sprinkle with coarse salt and pepper.
Hard boiled.
This is probably the most popular variant of boiled eggs. Such eggs are present everywhere: in salads, soups, hot dishes. However, many people digest eggs and then the yolk acquires a rather unpleasant greenish or bluish tint, and the egg itself is not particularly pleasing in taste.
To really hard-boil an egg, you need to put it in cold water, bring the water to a boil, cook in boiling water for one minute, and then turn off the gas and cook for another seven minutes.
Another way to boil hard boiled eggs is like this. In boiling salted water, immerse the egg in a slotted spoon for a second, then lower the egg and cook for 10 minutes.
We offer one option for a delicate egg snack! Suitable for a festive table, for breakfast, for sandwiches and for a snack.
You will need: 5 boiled eggs, 2 processed cheeses of the Friendship type, about 150 g of mayonnaise and a couple of garlic cloves.
The recipe is extremely simple, but it turns out really satisfying, tasty and appetizing!
Boil hard-boiled eggs, grate cheese on a fine grater, chop the garlic with a crush, knife or grater. Finely chop the chilled boiled eggs. Mix with the rest of the ingredients and add mayonnaise. Stir. Snack is ready! It is especially tasty to spread such an appetizer (people called it Jewish) on toast or just bread fried in a pan. Bon appetit!
In general, eggs, of course, occupy a special place in cooking by right. How many different dishes can be prepared with their participation. And how tasty it is to eat an egg cooked separately from everything - fried or boiled, not in a salad, but as an independent dish!
Look for more recipes with boiled eggs on www.povar.ru. If you have a favorite, interesting, original recipe for cooking a dish with an egg, share it in the comments to this article!
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