Nutrients, Calories, Benefits of Sturgeon Caviar, Salted

Published on: 01/06/2022

Calories in Sturgeon Caviar, Salted

Sturgeon Caviar, Salted contains 289 kCal calories per 100g serving. The reference value of daily consumption of Sturgeon Caviar, Salted for adults is 289 kCal.

The following foods have approximately equal amount of calories:

Lamb, shoulder part, only meat, stewed (288kCal)
Mutton, loin, meat and fat, trim to 1/8 '' fat, selected, fried (290kCal)
Mutton, brisket flesh (288kCal)
Low-fat soy flour (291kCal)
Cocktail mix, without added sugar, concentrated, frozen (287kCal)
Fish shorts, edge trim, boneless, beef, meat and fat, trimmed to 0 '' fat, first grade, stewed (287kCal)
Beef, steak on a t-bone, fried on the fire (289kCal)
Beef, lumbar region, thin edge (ribs 10-12), fried on fire (291kCal)
Beef, subscapular part, stewed (291kCal)
Beef, flat part of brisket, meat with fat removed to the level of 1/8 ", stewed (289kCal)

Carbohydrates in Sturgeon Caviar, Salted

Sturgeon Caviar, Salted have 1.5 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 Sturgeon Caviar, Salted for adults is 1.5 g. 1.5 g of carbohydrates are equal to 6 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 Sturgeon Caviar, Salted

Sturgeon Caviar, Salted contains 38.2 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 Sturgeon Caviar, Salted

Sturgeon Caviar, Salted contains 14.5 g fats per 100g serving. 14.5 g of fats are equal to 116 calories (kCal).

Vitamins and other nutrients in Sturgeon Caviar, Salted

Nutrient	Content	Reference
Calories	289kCal	289kCal
Proteins	38.2g	38g
Fats	14.5g	15g
Carbohydrates	1.5g	2g
Water	39.5g	40g
Ash	6.3g	6g
Vitamin A, RE	150mcg	150mcg
Retinol	0.15mg	0mg
Vitamin B1, thiamine	0.35mg	0mg
Vitamin B2, riboflavin	0.4mg	0mg
Vitamin B6, pyridoxine	0.29mg	0mg
Vitamin B9, folate	24mcg	24mcg
Vitamin C, ascorbic	0.9mg	1mg
Vitamin D, calciferol	8mcg	8mcg
Vitamin E, alpha tocopherol, TE	3.5mg	4mg
Vitamin PP, NE	9.2mg	9mg
Niacin	2.2mg	2mg
Potassium, K	75mg	75mg
Calcium, Ca	50mg	50mg
Magnesium, Mg	37mg	37mg
Sodium, Na	2022mg	2022mg
Sera, S	382mg	382mg
Phosphorus, P	594mg	594mg
Chlorine, Cl	2865mg	2865mg
Iron, Fe	3.4mg	3mg
Cholesterol	460mg	460mg
Saturated fatty acids	2.6g	3g

Nutrition Facts About Sturgeon Caviar, Salted

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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