Nutrients, Calories, Benefits of Trepang (meat)

Published on: 01/06/2022

Calories in Trepang (meat)

Trepang (meat) contains 34.6 kCal calories per 100g serving. The reference value of daily consumption of Trepang (meat) for adults is 34.6 kCal.

The following foods have approximately equal amount of calories:

Beans, green, cooked in the microwave (33kCal)
Beans, green, frozen, cooked in the microwave (33kCal)
Beans are green, green, frozen (33kCal)
Beans, green, boiled, with salt (35kCal)
Beans, green, boiled, without salt (35kCal)
Beans, yellow, frozen (33kCal)
Beans, yellow, boiled, with salt (35kCal)
Beans, yellow, boiled, without salt (35kCal)
Kidney beans, sprouted, boiled with salt (33kCal)
Kidney beans, sprouted, cooked without salt (33kCal)

Proteins in Trepang (meat)

Trepang (meat) contains 7.3 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 Trepang (meat)

Trepang (meat) contains 0.6 g fats per 100g serving. 0.6 g of fats are equal to 4.8 calories (kCal).

Vitamins and other nutrients in Trepang (meat)

Nutrient	Content	Reference
Calories	34.6kCal	35kCal
Proteins	7.3g	7g
Fats	0.6g	1g
Water	89.4g	89g
Vitamin PP, NE	1.2118mg	1mg
Calcium, Ca	48mg	48mg
Magnesium, Mg	59mg	59mg
Sera, S	73mg	73mg
Iron, Fe	2mg	2mg

Nutrition Facts About Trepang (meat)

How To Cook Salting Fish And Meat. Technology (meat) - Recipe

Salted meat is well known in our country. Everyone tried pastrami, sausage and other meat products prepared in one way or another. The technology for making it is not complicated. Let's meet her.

Meat salting technology

The meat is cut into pieces and generously sprinkled with salt and preferred spices. Put in a bowl and leave to stand for 3 weeks in the cold, stirring occasionally. It is then hung to dry for about a week.
Additional drying is done by cutting the meat into pieces 1.5-2 cm thick and salting them analogously to the technology for processing fish .
Many spices are often added to the salt, which penetrate into the inside of the meat during the process. In this way, it acquires a more refined taste and aroma than for which only salt is used.
When the meat is salted enough, proceed to drying.
You can place it on a grill / grill similar to a barbecue, before you have to soak up the excess liquid.
The meat is dry enough when, tapping on its surface, the sound is as if you are hitting cardboard. You can then store for storage in tightly closed glass containers, which are left in a dry and dark place.

Salted and dried in this way meat and fish retain their taste and nutritional qualities for 2-3 years after processing.