Nutrients, Calories, Benefits of Rooster Capon

Published on: 01/06/2022

Calories in Rooster Capon

Rooster Capon contains 234 kCal calories per 100g serving. The reference value of daily consumption of Rooster Capon for adults is 234 kCal.

The following foods have approximately equal amount of calories:

Stew of lamb stew (234kCal)
Muskrat (vyhuhol), roasted (234kCal)
Leg, whole, lamb, New Zealand, frozen, meat and fat, trimmed to 1/8 "fat, fried (234kCal)
Meat set, lamb, New Zealand, frozen, meat and fat, trimmed to 1/8 '' fat, selected, raw (232kCal)
Mutton, ribs, only meat, baked (232kCal)
Mutton, ribs, only meat, roasted over an open fire (235kCal)
Australian lamb, knuckle, meat and fat, trim to 1/8 "fat, stewed (236kCal)
Australian lamb, front leg with shoulder blade, only meat, trim to 1/8 '' fat, boiled (233kCal)
Chicken, meat substitute, fried, breaded (234kCal)
Sausage (sausage), from bean substitute meat (233kCal)

Proteins in Rooster Capon

Rooster Capon contains 18.77 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 Rooster Capon

Rooster Capon contains 17.07 g fats per 100g serving. 17.07 g of fats are equal to 136.56 calories (kCal).

Vitamins and other nutrients in Rooster Capon

Nutrient	Content	Reference
Calories	234kCal	234kCal
Proteins	18.77g	19g
Fats	17.07g	17g
Water	63.24g	63g
Ash	0.96g	1g
Vitamin A, RE	37mcg	37mcg
Retinol	0.037mg	0mg
Vitamin B1, thiamine	0.064mg	0mg
Vitamin B2, riboflavin	0.127mg	0mg
Vitamin B5, pantothenic	0.965mg	1mg
Vitamin B6, pyridoxine	0.36mg	0mg
Vitamin B9, folate	6mcg	6mcg
Vitamin B12, cobalamin	0.34mcg	0mcg
Vitamin C, ascorbic	1.7mg	2mg
Vitamin E, alpha tocopherol, TE	0.32mg	0mg
Vitamin K, phylloquinone	2.4mcg	2mcg
Vitamin PP, NE	7.273mg	7mg
Potassium, K	217mg	217mg
Calcium, Ca	11mg	11mg
Magnesium, Mg	21mg	21mg
Sodium, Na	45mg	45mg
Sera, S	187.7mg	188mg
Phosphorus, P	183mg	183mg
Iron, Fe	1.09mg	1mg
Manganese, Mn	0.02mg	0mg
Copper, Cu	50mcg	50mcg
Selenium, Se	14.6mcg	15mcg
Zinc, Zn	1.17mg	1mg
Arginine	1.181g	1g
Valin	0.923g	1g
Histidine	0.562g	1g
Isoleucine	0.954g	1g
Leucine	1.386g	1g
Lysine	1.553g	2g
Methionine	0.507g	1g
Threonine	0.786g	1g
Tryptophan	0.213g	0g
Phenylalanine	0.739g	1g
Alanine	1.094g	1g
Aspartic acid	1.69g	2g
Glycine	1.181g	1g
Glutamic acid	2.781g	3g
Proline	0.897g	1g
Serine	0.666g	1g
Tyrosine	0.615g	1g
Cysteine	0.251g	0g
Cholesterol	75mg	75mg
Saturated fatty acids	4.95g	5g
12: 0 Laurinovaya	0.02g	0g
14: 0 Myristinova	0.14g	0g
16: 0 Palmitic	3.62g	4g
18: 0 Stearin	0.98g	1g
Monounsaturated fatty acids	7.31g	7g
16: 1 Palmitoleic	0.97g	1g
18: 1 Olein (omega-9)	6.07g	6g
20: 1 Gadolein (omega-9)	0.18g	0g
Polyunsaturated fatty acids	3.62g	4g
18: 2 Linoleum	3.3g	3g
18: 3 Linolenic	0.16g	0g
20: 4 Arachidon	0.06g	0g
20: 5 Eicosapentaenoic (EPA), Omega-3	0.01g	0g
Omega-3 fatty acids	0.2g	0g
22: 5 Docosapentaenoic (DPC), Omega-3	0.01g	0g
22: 6 Docosahexaenoic (DHA), Omega-3	0.02g	0g
Omega-6 fatty acids	3.36g	3g

Nutrition Facts About Rooster Capon

How To Cook Caponata (Italian Vegetable Stew Of Eggplant With Capers And Olives) - Recipe

Required products :

800 grams of eggplant
150 grams of olives
90 grams of capers
140 grams of onions
50 grams of sugar
400 grams of tomato paste
80 milliliters of white wine vinegar
olive oil for frying
basil, salt and ground black pepper to taste

Method of preparation :

Peel the aubergines, cut them into cubes and fry in hot olive oil. In order not to get too greasy, scald them with boiling water beforehand.

In a separate bowl, caramelize until golden peeled and chopped onions, adding sugar to it. Do not use fat.
Add capers (can be replaced with pickles) and olives, pour vinegar and a little olive oil.

Let everything simmer for about 5 minutes, then add the fried aubergines and tomato paste.

After 7-10 minutes, remove the ragout from the stove, 2-3 minutes before adding chopped fresh basil, salt and ground black pepper to taste.

Enjoy your meal!

Snack Tapenade with olives and garlic
Pasta salad with mozzarella, olives and garlic
Beans with olives, capers and leeks
Vegetable stew with pumpkin

How To Cook Eggplant In Tomato Puree With Garlic And Oregano (Caponata) - Recipe

Required products :

2-3 medium-sized eggplants
1 head old onion
2 cloves garlic
3-4 tomatoes
1 teaspoon oregano
2 tablespoons balsamic vinegar (or wine)
100 milliliters of olive oil (maybe more)
left

Method of preparation :

Finely chop the onion, garlic and tomatoes, and the aubergines into thick circles.

Heat olive oil and arrange the aubergines in it, add salt and sprinkle with oregano. Fry for about 8-10 minutes, stirring vigorously. Then add the onion and garlic, and 5 minutes later pour the vinegar. When it evaporates, pour the tomatoes into the bowl, close with a lid and let the dish simmer for 15-20 minutes.

Italian ragout, also known as Caponata, goes well with pasta or rice, but can also be served as a complement to meat and fish.

Enjoy your meal!

Recipes for canning eggplant with peppers
Original recipes for Baba Ganush
Summer pot with eggplant, zucchini and tomatoes
Original Turkish recipes for imambayaldi

How To Cook Stuffed Rooster With Mushrooms And Honey Glaze - Recipe

Required products :

4 teaspoons salt
1 medium onion, finely chopped
130 grams of mushrooms, chopped
1 small stalk of leek, finely chopped
2 crushed garlic cloves
1 teaspoon cumin
left
1 loop (about 500 grams)
2 tablespoons honey
pepper

Method of preparation :

Heat 3 tablespoons olive oil in a pan and fry the onions until soft. Add the mushrooms, leeks and garlic. Season with cumin and salt, remove from the heat when soft.

Fill the rooster with this mixture and tie his legs with twine so that the stuffing does not come out.

Mix honey with black pepper, the remaining olive oil and generously spread the rooster with it. Season with salt and bake for 40 minutes at 190 degrees.