Nutrients, Calories, Benefits of Salted Pork, Shoulder

Published on: 01/06/2022

Calories in Salted Pork, Shoulder

Salted Pork, Shoulder contains 269 kCal calories per 100g serving. The reference value of daily consumption of Salted Pork, Shoulder for adults is 269 kCal.

The following foods have approximately equal amount of calories:

Foreleg, with shoulder, lamb, meat and fat, trimmed to 1/8 '' fat, roasted over an open fire (268kCal)
Front leg, with shoulder blade, lamb, meat and fat, trimmed to 1/8 '' fat, fried (269kCal)
Meat set, lamb, New Zealand, frozen, meat and fat, trimmed to 1/8 '' fat, selected, boiled (270kCal)
Meat set, lamb, meat and fat, trimmed to 1/8 '' fat, selected, boiled (271kCal)
Meat set, lamb, meat and fat, trim to 1/4 '' fat, selected, raw (267kCal)
Tofu, fried, cooked with calcium sulfate (270kCal)
Tofu, fried (270kCal)
Steak, Chuck-ai, boneless, beef, meat and fat, trimmed to 0 '' fat, first grade, grilled (267kCal)
Beef pancreas, stewed (271kCal)
Beef, minced meat, 70% lean meat / 30% fat, fried (270kCal)

Proteins in Salted Pork, Shoulder

Salted Pork, Shoulder contains 16.47 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 Pork, Shoulder

Salted Pork, Shoulder contains 21.98 g fats per 100g serving. 21.98 g of fats are equal to 175.84 calories (kCal).

Vitamins and other nutrients in Salted Pork, Shoulder

Nutrient	Content	Reference
Calories	269kCal	269kCal
Proteins	16.47g	16g
Fats	21.98g	22g
Water	59.13g	59g
Ash	3.85g	4g
Vitamin B1, thiamine	0.54mg	1mg
Vitamin B2, riboflavin	0.22mg	0mg
Vitamin B5, pantothenic	0.71mg	1mg
Vitamin B6, pyridoxine	0.26mg	0mg
Vitamin B9, folate	3mcg	3mcg
Vitamin B12, cobalamin	1.3mcg	1mcg
Vitamin C, ascorbic	0.3mg	0mg
Vitamin PP, NE	2.72mg	3mg
Potassium, K	295mg	295mg
Calcium, Ca	7mg	7mg
Magnesium, Mg	13mg	13mg
Sodium, Na	1250mg	1250mg
Sera, S	164.7mg	165mg
Phosphorus, P	199mg	199mg
Iron, Fe	0.82mg	1mg
Manganese, Mn	0.033mg	0mg
Copper, Cu	90mcg	90mcg
Selenium, Se	22mcg	22mcg
Zinc, Zn	2.35mg	2mg
Arginine	1.07g	1g
Valin	0.714g	1g
Histidine	0.59g	1g
Isoleucine	0.722g	1g
Leucine	1.307g	1g
Lysine	1.397g	1g
Methionine	0.435g	0g
Threonine	0.733g	1g
Tryptophan	0.198g	0g
Phenylalanine	0.712g	1g
Alanine	0.972g	1g
Aspartic acid	1.56g	2g
Glycine	0.856g	1g
Glutamic acid	2.685g	3g
Proline	0.704g	1g
Serine	0.675g	1g
Tyrosine	0.54g	1g
Cysteine	0.248g	0g
Cholesterol	53mg	53mg
Saturated fatty acids	7.939g	8g
10: 0 Capricorn	0.04g	0g
12: 0 Laurinovaya	0.03g	0g
14: 0 Myristinova	0.269g	0g
16: 0 Palmitic	4.748g	5g
18: 0 Stearin	2.853g	3g
Monounsaturated fatty acids	9.755g	10g
16: 1 Palmitoleic	0.728g	1g
18: 1 Olein (omega-9)	9.026g	9g
Polyunsaturated fatty acids	2.334g	2g
18: 2 Linoleum	2.015g	2g
18: 3 Linolenic	0.319g	0g
Omega-3 fatty acids	0.319g	0g
Omega-6 fatty acids	2.015g	2g

Nutrition Facts About Salted Pork, Shoulder

Lightly Salted Cucumbers: 5 Cool Recipes

How not to please your loved ones with fresh salted cucumbers? They pair perfectly with meat dishes and are also a great snack. Lightly salted cucumbers can be cooked both in brine and in a dry way - the result will always please!

We share 5 cool recipes for lightly salted cucumbers with those who love to crunch!

1. Lightly salted cucumbers in 2 hours

These are not just quick salted cucumbers, but also with a pleasant aftertaste of lemon. Rinse the cucumbers, cut off the ends and cut lengthwise into 4 parts. Put the cucumbers in a clean bag, pour over with freshly squeezed lemon juice, sprinkle with salt, add garlic and dill. Tie the bag tightly and shake to distribute the marinade evenly. Send the cucumbers in the refrigerator for 1.5-2 hours and try!

See how to cook lightly salted cucumbers in 2 hours >>>

2. Quick lightly salted cucumbers in a bag

Fragrant, crispy cucumbers that perfectly complement any dish and will be an appropriate snack even on the festive table! In a bag, put chopped cucumbers into cubes, chopped garlic, dill, tarragon, parsley, currant leaf, salt, sugar and pepper in slices. Shake the bag for 1-2 minutes and leave it in the refrigerator for 2.5 hours. Serve lightly salted cucumbers seasoned with vegetable oil. Bon appetit!

Step-by-step recipe for making lightly salted cucumbers in a bag >>>

3. Dry pickling of cucumbers in a bag

Very tasty and fragrant cucumbers, pickled with herbs! Put cucumbers in a dry bag, add dill, cherry and currant leaves, as well as garlic, salt and sugar. Tie the bag, shake it and send it to the refrigerator for 8-10 hours. Help yourself!

Recipe for dry-cooking pickled cucumbers in a bag >>>

4. Lightly salted cucumbers per day

Delicious cucumbers in hot brine in just a day! Put a third of the greens on the bottom of the pan: dill, horseradish leaves, amaranth leaves, put half the cucumbers on top, again the third part of the greens, then the remaining cucumbers and greens. Pour cucumbers with hot salted water, cover with a plate, place a weight on top and leave the pan at room temperature for a day. Try salted cucumbers with pleasure!

See how to cook lightly salted cucumbers in a day >>>

5. Cucumbers on mineral water

An interesting recipe for making delicious mineral water cucumbers in a simple and quick way. At the bottom of the pan, put half the dill umbrellas, then the cucumbers and the remaining dill on top. Salt and pour cucumbers with chilled mineral water. Send the pot with cucumbers in the refrigerator for 12 hours. Try!

Step-by-step recipe for cooking cucumbers on mineral water >>>

Bon appetit!

Oversalted? No Problem! Fixing Culinary Mistakes

It would seem that everything is going according to plan, the preparation of the culinary masterpiece is almost completed, and then the unexpected happens: you oversalted or overpepped! How to save the situation? First rule: don't panic. We tell you how to fix culinary mistakes.

If oversalted

You can add a little raw potatoes to the oversalted sauce, it will serve as a kind of sponge and absorb excess salt. When the dish becomes less salty, the potatoes can be removed. The advantage of this method is that the potatoes do not leave behind any characteristic taste.

Similarly, you can add some greens to a salted dish: for example, parsley. She will also take on salt well, after which she can be selected from the dish. In some dishes, you can add a little lemon juice, vinegar, or more tomatoes - but make sure the ingredients are appropriate. This trick will not work with desserts, but it will be great for preparing fish dishes, sauces and meat dishes.

Excess salt can be killed with sweetness - just add a little sugar or a sweet vegetable to the dish. For example, you can add even more carrots or a teaspoon of sugar to carrot soup, the extra salt will not be so noticeable. Salty soup can also be diluted with a liquid: pre-prepared unsalted broth or, in extreme cases, water. If there is no broth at hand, and you don’t want to spoil the taste with water, dip a bag of rice into the soup - it will draw out the maximum salt. Another way is to add some pasta (if the soup allows it).

If peppered

The easiest way to get rid of an unpleasant burning sensation in a dish is to cook another, but already unpeppered portion of the same dish, and then mix both options.

You can get rid of excess pepper in the same way as excess salt - just add a little carrot or raw potato to the dish. If the dish is already ready and cooling down, add some of these ingredients anyway, let them brew for several hours - then take them out.

If you have added a little extra pepper to the meat, do not despair: sprinkle it with citric acid or add a little citrus juice. Lime or lemon juice works best. Finely chopped pineapple perfectly copes with pepper, it also gives the dish a special exotic taste.

In addition to the above methods, you can add a little sour cream during cooking or after. This option is well suited for meatballs, pancakes and other dishes that are traditionally served with sour cream.

A few more mistakes...

If the onion is too spicy, soak it in cold water for 10-15 minutes.

If the broth is too greasy, put the pan with it in the refrigerator, then carefully remove the greasy crust.

If the cream turned out to be too liquid: custard - boil, sour cream - mix with a small amount of sifted flour, oil - put in the refrigerator.

If you know more interesting life hacks to eliminate culinary mistakes, share with us in the comments!

How To Cook How To Save Salted Dishes - Recipe

Of course, everyone inadvertently oversalts the dish, even the most experienced chefs. Now we will give you some tips that will help you save salty foods and you will not have to throw away food.

Did you oversalt the soup? Calm down! The error is correctable. Pour a cup of rice or flour into a clean towel, tie and drop the "bag" into the broth. Let it boil for a while. Rice and flour absorb salt.
Another option is to add pasta to the soup.
Make the salted broth in the soup. So the products you add will absorb the salt and the dish will taste normal.
If you do not want to make soup, just put a beaten egg white in the broth - it will immediately absorb excess salt. Then remove it with a slotted spoon or strain the liquid.
If you have oversalted the already prepared soup, you can add a little raw onion. He won't spoil her taste and she won't be so salty.
If you put too much salt in the soup, which is still being prepared, put a few potatoes in it, tied in gauze. When they boil, take them out.
The taste can also be improved with a little sugar. If you put 0.3 teaspoon of sugar in the salted dish, the taste will soften and will not be so salty.

These are tips for soups and broths. And what to do with salted meat and fish?

Make a sauce in which to put the meat or fish and cook them in it for a while. If the piece of meat is large, cut it.
If you have salted the minced meat, add some bread, potatoes or cooked rice.
Of course, salted food can be "fixed" by increasing its amount. If you make ragout, add more vegetables, for example.

And we end with tips that are not related to salting, but can be useful to you:

To keep the salt in the brine dry and not moisturize, put a few grains of rice in it.

Salt is added to the meat broth 30 minutes before cooking, salt is added to fish broth before the cooking process begins, and if the broth is mushroom - add salt after cooking.

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