| Nutrient | Content | Reference |
|---|---|---|
| Calories | 86kCal | 86kCal |
| Proteins | 16.6g | 17g |
| Fats | 2.2g | 2g |
| Water | 79.9g | 80g |
| Ash | 1.3g | 1g |
| Vitamin A, RE | 10mcg | 10mcg |
| Retinol | 0.01mg | 0mg |
| beta Carotene | 0.01mg | 0mg |
| Vitamin B1, thiamine | 0.12mg | 0mg |
| Vitamin B2, riboflavin | 0.1mg | 0mg |
| Vitamin B6, pyridoxine | 0.1mg | 0mg |
| Vitamin B9, folate | 11.1mcg | 11mcg |
| Vitamin B12, cobalamin | 2.4mcg | 2mcg |
| Vitamin C, ascorbic | 0.5mg | 1mg |
| Vitamin D, calciferol | 1.5mcg | 2mcg |
| Vitamin E, alpha tocopherol, TE | 0.4mg | 0mg |
| Vitamin H, biotin | 1mcg | 1mcg |
| Vitamin PP, NE | 4.3mg | 4mg |
| Niacin | 1.3mg | 1mg |
| Potassium, K | 335mg | 335mg |
| Calcium, Ca | 30mg | 30mg |
| Magnesium, Mg | 35mg | 35mg |
| Sodium, Na | 75mg | 75mg |
| Sera, S | 200mg | 200mg |
| Phosphorus, P | 240mg | 240mg |
| Chlorine, Cl | 165mg | 165mg |
| Iron, Fe | 0.7mg | 1mg |
| Iodine, I | 160mcg | 160mcg |
| Cobalt, Co | 20mcg | 20mcg |
| Manganese, Mn | 0.12mg | 0mg |
| Copper, Cu | 135mcg | 135mcg |
| Molybdenum, Mo. | 4mcg | 4mcg |
| Nickel, Ni | 7mcg | 7mcg |
| Fluorine, F | 700mcg | 700mcg |
| Chrome, Cr | 55mcg | 55mcg |
| Zinc, Zn | 0.9mg | 1mg |
| Arginine | 1.08g | 1g |
| Valin | 0.93g | 1g |
| Histidine | 0.69g | 1g |
| Isoleucine | 0.75g | 1g |
| Leucine | 1.19g | 1g |
| Lysine | 1.52g | 2g |
| Methionine | 0.51g | 1g |
| Methionine + Cysteine | 0.84g | 1g |
| Threonine | 0.7g | 1g |
| Tryptophan | 0.18g | 0g |
| Phenylalanine | 0.64g | 1g |
| Phenylalanine + Tyrosine | 1.07g | 1g |
| Alanine | 1.14g | 1g |
| Aspartic acid | 1.77g | 2g |
| Glycine | 0.68g | 1g |
| Glutamic acid | 2.15g | 2g |
| Proline | 0.84g | 1g |
| Serine | 0.63g | 1g |
| Tyrosine | 0.43g | 0g |
| Cysteine | 0.33g | 0g |
| Cholesterol | 70mg | 70mg |
| Saturated fatty acids | 0.6g | 1g |
| 14: 0 Myristinova | 0.09g | 0g |
| 16: 0 Palmitic | 0.38g | 0g |
| 17: 0 Margarine | 0.01g | 0g |
| 18: 0 Stearin | 0.14g | 0g |
| 20: 0 Arachin | 0.01g | 0g |
| Monounsaturated fatty acids | 0.59g | 1g |
| 16: 1 Palmitoleic | 0.14g | 0g |
| 18: 1 Olein (omega-9) | 0.34g | 0g |
| 20: 1 Gadolein (omega-9) | 0.11g | 0g |
| Polyunsaturated fatty acids | 0.45g | 0g |
| 18: 2 Linoleum | 0.02g | 0g |
| 20: 4 Arachidon | 0.02g | 0g |
| Omega-3 fatty acids | 0.41g | 0g |
| 22: 5 Docosapentaenoic (DPC), Omega-3 | 0.03g | 0g |
| 22: 6 Docosahexaenoic (DHA), Omega-3 | 0.38g | 0g |
| Omega-6 fatty acids | 0.04g | 0g |
Baking is a favorite pastime of many cooks. Pies and pies, rolls and biscuits, muffins and muffins, custard buns and tubes. Every bakery is good in its own way. Sometimes novice housewives have a question, how to check the readiness of baking.
As a rule, the baking time is indicated in the recipe itself. But often this time for different chefs turns out to be completely different. The fact is that all ovens are different and each has its own character, which must be constantly taken into account. For one cook, the product will be ready in 20 minutes, and for another in half an hour.
And therefore, in order for baking to always turn out to be successful, we need not only to find a common language with our oven, but also learn how to correctly determine the readiness of baking. Our advice will help you figure out how to check the readiness of various pastries.
Recipes with biscuit ingredient
Step 1
The readiness of the cake is first determined by its appearance: it should come up, acquire a pleasant golden brown tan. Next, you need to check if the dough is baked. A wooden skewer inserted in the thickest part of the cake should come out easily and be dry.
Step 2
The baked cupcake is small-holey and fluffy inside.
Step 3
The finished biscuit should be lush and higher than the original volume. Press lightly on top of the biscuit with your palm - it should spring.
Step 4
Pierce the biscuit with a splinter in the very center. It must remain dry.
Step 5
The surface of the finished yeast products should be ruddy, especially if you smeared it with an egg before baking.
Step 6
The bottom crust should be slightly browned, and the product should easily lag behind the baking sheet. Small items are ready when a clear sound is heard when the bottom crust is tapped.
The degree of freshness of eggs is the most important sign of their quality. Preparing the ingredients of a recipe should begin with checking the eggs for freshness, as it is not as easy to determine by appearance as, say, the freshness of vegetables. If you neglect the egg freshness test, you can spoil the dish. Many do not know how to check the freshness of eggs at home, although this has not been a secret for a long time. Here we will tell and show in the photo how to determine the freshness of a chicken egg.
Firstly, there are still external signs of the freshness of a chicken egg - a recently laid egg has a matte shell, and gradually it becomes glossy. But you can’t rely on this indicator too much, since sellers can easily change it (a matte shade can be given to the shell if you wash it). Another way to determine the freshness of eggs is to shake them. In stale eggs, the inner shell peels off from the shell; when shaken, you can feel how the inner compound of the egg hangs inside.
You can check the freshness of a chicken egg in water. When they are in a glass of water with salt, it is easier to determine the freshness of the eggs. If they don't float, they're no more than a week old. And vice versa - chicken eggs floating in water are not fresh. Here's how with the help of water you can understand that a quality product is inside the shell.
Recipes with chicken eggs
Step 1
Take glasses with a capacity of about 200-250 ml. Fill them not to the very top with running cold water. And prepare the eggs as much as we want to test.
Step 2
Dip one egg into each glass.
Step 3
And we are watching the result. In this example, one raw egg has completely sunk to the bottom, which means it is very fresh; bad and should never be used.
Wine is not just a product, but a whole philosophy of life. It is an indispensable attribute of a festive feast, and also a way to relieve stress or slightly cheer yourself up. It is known that this drink has a number of useful properties. But this applies only to real, high-quality wine, and not to various kinds of fakes slipped to buyers by not entirely conscientious producers.
In order not to get caught by buying another mixture of dyes with chemicals instead of good alcohol, or just a low-quality fermentation product, you need to know a few simple ways to check the quality of wine.
To test the wine, you need to pour ordinary tap water into a large vessel, and place a small amount of wine in something with a narrow neck. Alternatively, a regular test tube may be suitable for this purpose, if you have one.
Then the neck of the container with alcohol is clamped, and the vessel itself is placed in water. Unclench your finger, watch. High-quality wine does not mix with water because the two liquids have different densities. If water and alcohol immediately mixed up, then under the guise of quality wine you were sold a fake, it’s good that you were able to determine its quality even before drinking.
Glycerin and wine are taken in a ratio of 1 to 5. That is, 5 parts of wine must be added to one part of glycerin, mixing everything thoroughly. Sediment will soon appear at the bottom. This mixture is then poured into wine and observed. If the product has acquired a purple, yellow or red tint, then, alas, the quality of the wine is unlikely to please you.
The versatility of the well-known soda can only be surprised. It will make the dough fluffy and the shell shiny. And she will reveal the secret of quality wine. True, this applies only to red wines.
You need to pour 1/2 teaspoon of soda into a saucer or deep plate, then pour wine over it. If the liquid has changed color, becoming more brown, gray or bluish, then the product is of high quality. A fake will not change its appearance after adding soda.
Having uncorked a bottle of wine, do not be too lazy to carefully examine its cork. Experts in the field of winemaking say that it should not be too dry. When pressed with your fingers, the cork is slightly deformed - this is normal. At the same time, if the cork is too soft or leaks at all, then this is proof of the poor quality of the wine. Most likely, this product is a fake, the manufacturers of which did not even bother to take care of the similarity with the original.
The cork should not have a musty or moldy smell. This indicates that the conditions for storing wine have been violated, which means that its quality will no longer be at the proper level.
This option is convenient in that it can be used even at the stage of choosing an alcoholic product, for example, wandering between shop windows. Good wines have a small sediment, it is also called tartar. Its presence indicates the high quality of the product. But only if it occupies the entire bottom.
Take the bottle in your hands, turn it sharply upside down, then return it to its original position, carefully observing what is happening inside. There should be little sediment, and it settles relatively quickly.
The only thing that can interfere with an adequate assessment of the behavior of wine sediment is a bottle that is too dark. Many red wines are sold in heavily darkened containers.
Shake the bottle, then pour the liquid into glasses until it foams. If the wine is of high quality, then the bubbles will collect in the middle of the glass and burst quickly. If the foam looks like soap, sticks to the edges of the container and lasts a long time, then this indicates that the alcohol was obtained not by natural fermentation, but by the introduction of various chemicals. Simply put, the glasses contain low-quality wine.
This is perhaps the easiest, and at the same time the fastest way to determine the quality of alcohol. After pouring the drink into a glass, and then after drinking or pouring it into another container, observe how the glass looks. A sign of the quality of wine are the so-called wine lanes. And the longer they last, the better. In old wine, they are very thin, but they stay on the glass for a long time.
It is best to choose alcohol in specialized stores with a reputation. If you doubt the quality of the purchased wine, it is better not to drink it, because poor-quality alcohol poisoning is one of the most severe food poisoning, it affects the internal organs and can cause great harm to the body.
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