| Nutrient | Content | Reference |
|---|---|---|
| Calories | 53kCal | 53kCal |
| Proteins | 8.14g | 8g |
| Fats | 0.57g | 1g |
| Carbohydrates | 4.13g | 4g |
| Dietary fiber | 0.8g | 1g |
| Water | 71.15g | 71g |
| Ash | 15.21g | 15g |
| Vitamin B1, thiamine | 0.033mg | 0mg |
| Vitamin B2, riboflavin | 0.165mg | 0mg |
| Vitamin B4, choline | 18.3mg | 18mg |
| Vitamin B5, pantothenic | 0.297mg | 0mg |
| Vitamin B6, pyridoxine | 0.148mg | 0mg |
| Vitamin B9, folate | 14mcg | 14mcg |
| Vitamin PP, NE | 2.196mg | 2mg |
| Betaine | 29.8mg | 30mg |
| Potassium, K | 435mg | 435mg |
| Calcium, Ca | 33mg | 33mg |
| Magnesium, Mg | 74mg | 74mg |
| Sodium, Na | 5493mg | 5493mg |
| Sera, S | 81.4mg | 81mg |
| Phosphorus, P | 166mg | 166mg |
| Iron, Fe | 1.45mg | 1mg |
| Manganese, Mn | 1.018mg | 1mg |
| Copper, Cu | 43mcg | 43mcg |
| Selenium, Se | 0.5mcg | 1mcg |
| Zinc, Zn | 0.87mg | 1mg |
| Mono- and disaccharides (sugars) | 0.4g | 0g |
| Glucose (dextrose) | 0.3g | 0g |
| Sucrose | 0.1g | 0g |
| Arginine | 0.463g | 0g |
| Valin | 0.332g | 0g |
| Histidine | 0.174g | 0g |
| Isoleucine | 0.318g | 0g |
| Leucine | 0.537g | 1g |
| Lysine | 0.381g | 0g |
| Methionine | 0.097g | 0g |
| Threonine | 0.271g | 0g |
| Tryptophan | 0.096g | 0g |
| Phenylalanine | 0.353g | 0g |
| Alanine | 0.294g | 0g |
| Aspartic acid | 0.719g | 1g |
| Glycine | 0.297g | 0g |
| Glutamic acid | 1.579g | 2g |
| Proline | 0.493g | 0g |
| Serine | 0.388g | 0g |
| Tyrosine | 0.244g | 0g |
| Cysteine | 0.118g | 0g |
| Saturated fatty acids | 0.073g | 0g |
| 16: 0 Palmitic | 0.058g | 0g |
| 18: 0 Stearin | 0.007g | 0g |
| Monounsaturated fatty acids | 0.088g | 0g |
| 18: 1 Olein (omega-9) | 0.08g | 0g |
| Polyunsaturated fatty acids | 0.263g | 0g |
| 18: 2 Linoleum | 0.234g | 0g |
| 18: 3 Linolenic | 0.029g | 0g |
| Omega-3 fatty acids | 0.029g | 0g |
| Omega-6 fatty acids | 0.234g | 0g |
Chicken schnitzel is a delicious and versatile dish that can be a part of a balanced diet. It provides a good source of protein, essential for muscle growth and repair.
Chicken schnitzel is typically made from chicken breast, which is a lean meat low in fat. It also contains important nutrients such as iron, zinc, and B vitamins.
While chicken schnitzel is traditionally fried, you can make it healthier by baking or air-frying it instead. This reduces the amount of added fats and calories.
The gravy milk sauce mentioned in the recipe can be made healthier by using low-fat milk and reducing the amount of butter or oil. This helps to lower the overall calorie and fat content of the dish.
While chicken schnitzel can be a part of a healthy diet, it's important to enjoy it in moderation and balance it with plenty of vegetables and whole grains to ensure a well-rounded meal.
read more...Chicken Schnitzel with Grave Milk Sauce is a delicious and comforting dish that is perfect for a cozy night in. This recipe combines crispy breaded chicken with a creamy gravy sauce for a meal that is sure to satisfy your taste buds.
To make Chicken Schnitzel with Grave Milk Sauce, you will need the following ingredients:
1. Start by pounding the chicken breasts until they are thin and even.
2. Dip the chicken breasts in flour, then egg, and finally breadcrumbs.
3. Fry the breaded chicken in a pan until golden brown and cooked through.
4. In a separate pan, sauté onions and garlic in butter until soft.
5. Add flour to create a roux, then slowly whisk in milk and chicken broth to create the gravy sauce.
Serve the crispy Chicken Schnitzel with the creamy Grave Milk Sauce on top for a delicious and satisfying meal. This dish pairs well with mashed potatoes and steamed vegetables.
read more...Soy sauce is a popular condiment that adds a savory umami flavor to a variety of dishes. It is commonly used in Asian cuisine and has gained popularity worldwide. But have you ever wondered about the ingredients that make up this delicious sauce? In this article, we will explore the soy sauce ingredients and their significance in nutrition.
The primary ingredient in soy sauce is soybeans. These legumes are rich in protein, fiber, and essential amino acids. They are also a good source of vitamins and minerals, including iron, calcium, and magnesium. Incorporating soybeans into your diet through soy sauce can provide numerous health benefits.
Another key ingredient in soy sauce is wheat. Wheat adds a unique flavor and aroma to the sauce. It also contributes to the texture and consistency. While soy sauce made with wheat is not suitable for individuals with gluten intolerance or celiac disease, it is a valuable source of carbohydrates and B vitamins for those who can tolerate it.
Salt is an essential ingredient in soy sauce as it acts as a preservative and enhances the flavor. However, it is important to consume soy sauce in moderation due to its high sodium content. Excessive sodium intake can lead to health issues such as high blood pressure and increased risk of heart disease. It is recommended to choose low-sodium soy sauce options or use soy sauce sparingly.
The fermentation process is crucial in the production of soy sauce. It involves the action of microorganisms, such as bacteria and yeast, on the soybeans and wheat. This process breaks down complex proteins and carbohydrates into simpler forms, making them more easily digestible. Fermentation also enhances the flavor and aroma of soy sauce, creating a rich and complex taste.
In addition to soybeans, wheat, and salt, soy sauce may contain other ingredients such as water, sugar, and preservatives. These additional ingredients can vary depending on the brand and type of soy sauce. It is important to read the label and choose soy sauce that aligns with your dietary preferences and restrictions.
In conclusion, soy sauce ingredients play a significant role in nutrition. Soybeans provide protein, fiber, and essential nutrients, while wheat adds flavor and texture. However, it is important to be mindful of the sodium content in soy sauce and consume it in moderation. By understanding the ingredients in soy sauce, you can make informed choices about incorporating it into your diet.
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