Nutrients, Calories, Benefits of Salted Pistachios, Dry Roasting

Published on: 01/06/2022

Calories in Salted Pistachios, Dry Roasting

Salted Pistachios, Dry Roasting contains 569 kCal calories per 100g serving. The reference value of daily consumption of Salted Pistachios, Dry Roasting for adults is 569 kCal.

The following foods have approximately equal amount of calories:

Spanish peanuts (570kCal)
Peanuts valencia (570kCal)
Peanuts (567kCal)
Praline with rye flour (567kCal)
Chocolate glazed candies with chocolate-cream cases (569kCal)
Butter 60% fat, high protein (567kCal)
Salted pistachios, dry roasting (569kCal)
Sesame semolina (567kCal)
Sesame, Tahini paste from raw and ground sesame seeds (570kCal)
Sesame, toasted, with salt (567kCal)

Carbohydrates in Salted Pistachios, Dry Roasting

Salted Pistachios, Dry Roasting have 17.25 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 Salted Pistachios, Dry Roasting for adults is 17.25 g. 17.25 g of carbohydrates are equal to 69 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 Salted Pistachios, Dry Roasting

Salted Pistachios, Dry Roasting contains 21.05 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 Salted Pistachios, Dry Roasting

Salted Pistachios, Dry Roasting contains 45.82 g fats per 100g serving. 45.82 g of fats are equal to 366.56 calories (kCal).

Vitamins and other nutrients in Salted Pistachios, Dry Roasting

Nutrient	Content	Reference
Calories	569kCal	569kCal
Proteins	21.05g	21g
Fats	45.82g	46g
Carbohydrates	17.25g	17g
Dietary fiber	10.3g	10g
Water	1.79g	2g
Ash	3.79g	4g
Vitamin A, RE	13mcg	13mcg
beta Carotene	0.159mg	0mg
Lutein + Zeaxanthin	1160mcg	1160mcg
Vitamin B1, thiamine	0.695mg	1mg
Vitamin B2, riboflavin	0.234mg	0mg
Vitamin B4, choline	71.4mg	71mg
Vitamin B5, pantothenic	0.513mg	1mg
Vitamin B6, pyridoxine	1.122mg	1mg
Vitamin B9, folate	51mcg	51mcg
Vitamin C, ascorbic	3mg	3mg
Vitamin E, alpha tocopherol, TE	2.17mg	2mg
beta Tocopherol	0.13mg	0mg
gamma Tocopherol	23.42mg	23mg
tocopherol delta	0.55mg	1mg
Vitamin H, biotin	10mcg	10mcg
Vitamin K, phylloquinone	13.2mcg	13mcg
Vitamin PP, NE	1.373mg	1mg
Betaine	0.8mg	1mg
Potassium, K	1007mg	1007mg
Calcium, Ca	107mg	107mg
Silicon, Si	50mg	50mg
Magnesium, Mg	109mg	109mg
Sodium, Na	428mg	428mg
Sera, S	210.5mg	211mg
Phosphorus, P	469mg	469mg
Chlorine, Cl	30mg	30mg
Aluminum, Al	1500mcg	1500mcg
Bohr, B	200mcg	200mcg
Vanadium, V	170mcg	170mcg
Iron, Fe	4.03mg	4mg
Iodine, I	10mcg	10mcg
Cobalt, Co	5mcg	5mcg
Lithium, Li	4.4mcg	4mcg
Manganese, Mn	1.243mg	1mg
Copper, Cu	1293mcg	1293mcg
Molybdenum, Mo.	25mcg	25mcg
Nickel, Ni	40mcg	40mcg
Rubidium, Rb	20.2mcg	20mcg
Selenium, Se	10mcg	10mcg
Strontium, Sr.	200mcg	200mcg
Titan, Ti	45mcg	45mcg
Fluorine, F	3.4mcg	3mcg
Chrome, Cr	6.9mcg	7mcg
Zinc, Zn	2.34mg	2mg
Zirconium, Zr	35mcg	35mcg
Starch and dextrins	1.38g	1g
Mono- and disaccharides (sugars)	7.74g	8g
Glucose (dextrose)	0.25g	0g
Maltose	0.13g	0g
Sucrose	7.09g	7g
Fructose	0.22g	0g
Arginine	2.228g	2g
Valin	1.305g	1g
Histidine	0.535g	1g
Isoleucine	0.957g	1g
Leucine	1.675g	2g
Lysine	1.189g	1g
Methionine	0.375g	0g
Threonine	0.714g	1g
Tryptophan	0.262g	0g
Phenylalanine	1.14g	1g
Alanine	1.016g	1g
Aspartic acid	1.968g	2g
Hydroxyproline	0.096g	0g
Glycine	1.054g	1g
Glutamic acid	4.49g	4g
Proline	0.98g	1g
Serine	1.34g	1g
Tyrosine	0.531g	1g
Cysteine	0.305g	0g
Campesterol	10mg	10mg
Stigmasterol	2mg	2mg
beta Sitosterol	210mg	210mg
Saturated fatty acids	5.645g	6g
14: 0 Myristinova	0.012g	0g
16: 0 Palmitic	4.994g	5g
17: 0 Margarine	0.011g	0g
18: 0 Stearin	0.558g	1g
20: 0 Arachin	0.033g	0g
22: 0 Begen	0.026g	0g
24: 0 Lignocerin	0.011g	0g
Monounsaturated fatty acids	24.534g	25g
14: 1 Myristolein	0.005g	0g
15: 1 Pentadecene	0.009g	0g
16: 1 Palmitoleic	0.464g	0g
17: 1 Heptadecene	0.02g	0g
18: 1 Olein (omega-9)	23.926g	24g
20: 1 Gadolein (omega-9)	0.106g	0g
22: 1 Eruga (omega-9)	0.005g	0g
Polyunsaturated fatty acids	13.346g	13g
18: 2 Linoleum	13.125g	13g
18: 2 Omega-6, cis, cis	13.125g	13g
18: 3 Linolenic	0.212g	0g
18: 3 Omega-3, alpha-linolenic	0.212g	0g
20: 3 Eicosatriene	0.005g	0g
20: 4 Arachidon	0.005g	0g
Omega-3 fatty acids	0.212g	0g
Omega-6 fatty acids	13.135g	13g

Nutrition Facts About Salted Pistachios, Dry Roasting

Nutritional Benefits of Roasting Pork Sausages with Onions, Garlic, and Tomatoes

The Benefits of Roasting Pork Sausages with Onions, Garlic, and Tomatoes

Roasting pork sausages with onions, garlic, and tomatoes not only creates a delicious and flavorful dish but also offers several nutritional benefits.

Rich in Protein

Pork sausages are a good source of protein, which is essential for building and repairing tissues in the body. Pairing them with onions, garlic, and tomatoes adds more flavor and nutrients to the dish.

High in Vitamins and Minerals

Onions, garlic, and tomatoes are all rich in vitamins and minerals that are important for overall health. Onions contain vitamin C and B vitamins, garlic is known for its immune-boosting properties, and tomatoes are packed with vitamin A and antioxidants.

Healthy Fats

While pork sausages contain some saturated fats, they also provide healthy fats that are necessary for proper brain function and hormone production. Cooking them with vegetables adds fiber and additional nutrients to the meal.

Low in Carbohydrates

This dish is relatively low in carbohydrates, making it a suitable option for those following a low-carb or keto diet. The combination of protein, fats, and vegetables creates a balanced meal that can help maintain stable blood sugar levels.

Easy and Versatile Recipe

Roasting pork sausages with onions, garlic, and tomatoes is a simple and versatile recipe that can be customized to suit your preferences. You can add herbs, spices, or other vegetables to enhance the flavor and nutritional profile of the dish.

How To Bandage A Chicken For Roasting

How to tie a chicken before roasting

Chicken is an affordable and fairly easy-to-cook product. Chicken makes delicious and nutritious dishes, so it is boiled, fried, stewed and baked. Before baking, the chicken must be tied up.

Tying promotes uniform baking of all parts of the chicken, and after baking, the chicken will have a very beautiful appearance, look neat and attractive on the table.

There are so many ways to tie a bird: from the most complex to quite simple. But all dressing methods give approximately the same result: the chicken turns out to be juicy, evenly baked and has a beautiful appearance.

You can tie up the chicken with kitchen string, but if you don’t have one at hand, then there is a way out too. Our advice will help you understand the question of how to bandage a chicken for baking.

Recipes with whole chicken

Option 1

cooking string

Option 2

without cooking string

Ingredients:

whole chicken

We will need:

Thread culinary

How to tie a chicken for baking with cooking string step by step instructions with a photo

Step 1

For work, we need chicken and cooking thread (about 1 meter).

Step 2

Before work, the chicken must be washed and dried. Put the chicken on its back, putting a culinary string under it from the edge, stepping back from the edge 2-3 centimeters. Pull the thread, pressing the legs to the body.

Step 3

Cross the thread over the legs and, clasping it from below, tighten it from above.

Step 4

Draw the thread along the body, pressing the wings to the body.

Step 5

Tie a knot around the neck.

Step 6

The chicken is ready for roasting. Then rub the chicken with spices and you can send it to the oven for baking.

Ingredients:

whole chicken

We will need:

Knife
Cutting board

How to tie a chicken for baking without cooking string step by step instructions with a photo

Step 1

For work, we need a prepared chicken, a knife, a cutting board.

Step 2

Put the chicken on its back and wrap the wings under the back in such a way as if it is sunbathing in the sun, "wrapping its hands behind its head."

Step 3

Cut a small hole in the skin closer to the leg.

Step 4

Insert the leg opposite the hole into the hole.

Step 5

Then cut a hole for the other leg in the same part of the skin, but closer to the edge.

Step 6

Insert the second leg into the cut hole.

Step 7

The chicken is ready for roasting. Rub it with salt and spices and send it to the oven.

How To Tie Meat Before Roasting

How to tie meat with twine

Roasting is the oldest way of cooking meat. Oven-baked meat is healthier than pan-fried meat, juicier and tastier. In order for the meat to be tastier and juicier during baking, it must first be properly tied. They also tie the meat before smoking.

A tied piece of meat after cooking will have exactly the shape that you gave it by tying, it will not deform during baking or smoking and, accordingly, it will be easy and convenient to cut it even into thin pieces when serving.

And also, with proper tying, the entire piece of meat will cook evenly and it will not be that one edge is already dry, and the thick part remains raw.

Recipes with the ingredient pork pulp

Ingredients:

Pork pulp

We will need:

Thread culinary

How to tie meat before baking step by step instructions with photos

Step 1

For work, we need meat and twine made from natural fiber or culinary thread.

Step 2

Put the prepared meat up with the side that is then planned to be at the bottom when baking. From one end, tightly tie the meat with twine with a double knot. In this case, one end of the twine should remain short, and the other - long. With the long end we will work further, and we will need the short end at the very end of the work. Then we make a loop from above, and we skip the twine under the meat.

Step 3

We pull out the twine from the other side and thread the end into the loop. Tighten tightly.

Step 4

We work by repeating the previous movements, fixing the loop after the loop. The seam should go in the middle of a piece of meat.

Step 5

We reach the end of the piece of meat.

Step 6

Turn the meat over to the other side and thread the twine between the formed loops, tightening it tightly on each loop.

Step 7

When you reach the end, you will meet the short end of the twine left at the beginning of the work, and the second end.

Step 8

Tie the 2 ends of the twine tightly into 2 knots. Then the ends can be trimmed.

Step 9

And you can form a loop on which it is very convenient to hang pieces of meat for smoking or drying after marinade before smoking.