| Nutrient | Content | Reference |
|---|---|---|
| Calories | 151kCal | 151kCal |
| Proteins | 19.46g | 19g |
| Fats | 7.5g | 8g |
| Water | 72.04g | 72g |
| Ash | 0.91g | 1g |
| Vitamin A, RE | 1mcg | 1mcg |
| Retinol | 0.001mg | 0mg |
| Vitamin B1, thiamine | 0.072mg | 0mg |
| Vitamin B2, riboflavin | 0.209mg | 0mg |
| Vitamin B5, pantothenic | 1.089mg | 1mg |
| Vitamin B6, pyridoxine | 0.34mg | 0mg |
| Vitamin B9, folate | 10mcg | 10mcg |
| Vitamin B12, cobalamin | 0.39mcg | 0mcg |
| Vitamin PP, NE | 2.711mg | 3mg |
| Potassium, K | 273mg | 273mg |
| Calcium, Ca | 18mg | 18mg |
| Magnesium, Mg | 22mg | 22mg |
| Sodium, Na | 70mg | 70mg |
| Phosphorus, P | 178mg | 178mg |
| Iron, Fe | 1.87mg | 2mg |
| Manganese, Mn | 0.023mg | 0mg |
| Copper, Cu | 147mcg | 147mcg |
| Selenium, Se | 27.3mcg | 27mcg |
| Zinc, Zn | 2.96mg | 3mg |
| Arginine | 1.364g | 1g |
| Valin | 1.024g | 1g |
| Histidine | 0.597g | 1g |
| Isoleucine | 0.995g | 1g |
| Leucine | 1.533g | 2g |
| Lysine | 1.804g | 2g |
| Methionine | 0.556g | 1g |
| Threonine | 0.858g | 1g |
| Tryptophan | 0.218g | 0g |
| Phenylalanine | 0.767g | 1g |
| Alanine | 1.222g | 1g |
| Aspartic acid | 1.884g | 2g |
| Glycine | 1.06g | 1g |
| Glutamic acid | 3.143g | 3g |
| Proline | 0.854g | 1g |
| Serine | 0.863g | 1g |
| Tyrosine | 0.755g | 1g |
| Cysteine | 0.208g | 0g |
| Cholesterol | 63mg | 63mg |
| Saturated fatty acids | 2.29g | 2g |
| 12: 0 Laurinovaya | 0.01g | 0g |
| 14: 0 Myristinova | 0.05g | 0g |
| 16: 0 Palmitic | 1.36g | 1g |
| 18: 0 Stearin | 0.6g | 1g |
| Monounsaturated fatty acids | 2.29g | 2g |
| 16: 1 Palmitoleic | 0.37g | 0g |
| 18: 1 Olein (omega-9) | 1.87g | 2g |
| 20: 1 Gadolein (omega-9) | 0.02g | 0g |
| 22: 1 Eruga (omega-9) | 0.01g | 0g |
| Polyunsaturated fatty acids | 2.04g | 2g |
| 18: 2 Linoleum | 1.71g | 2g |
| 18: 3 Linolenic | 0.09g | 0g |
| 20: 4 Arachidon | 0.17g | 0g |
| Omega-3 fatty acids | 0.15g | 0g |
| 22: 5 Docosapentaenoic (DPC), Omega-3 | 0.02g | 0g |
| 22: 6 Docosahexaenoic (DHA), Omega-3 | 0.04g | 0g |
| Omega-6 fatty acids | 1.88g | 2g |
We all remember the saying "Sit on the beans", which means to be very economical, limit yourself in everything. At present, the attitude towards beans has changed and they are increasingly taking their place in the diet.
Beans are dried, canned, frozen. They contain a large amount of vegetable proteins and fiber. Fiber is very important for the normal functioning of the digestive tract. Beans are rich in vitamins and minerals. And if housewives use dry beans for their dishes rather reluctantly, then young beans are quite popular.
When young beans are in season, you can freeze them at home and then use them to cook your dishes all year round. Freeze beans in portions, that is, one package should be such that you use it to prepare one dish.
Recipes with horse beans
Step 1
For work, we need young beans, water, a colander, a bowl, a saucepan, freezer bags.
Step 2
Rinse the beans under running water.
Step 3
Bring water to a boil and blanch the beans in it for 3 minutes.
Step 4
Immediately transfer the beans to ice water.
Step 5
Dry. Divide into freezer bags. Squeeze as much air out of the bags as possible. It is convenient to do this with a cocktail tube: close the bag almost to the end, leaving a small hole in which to place the cocktail tube. Pull the air out of the bag through the tube and close the bag quickly.
Step 6
Send bags of beans to the freezer. Freezing beans lasts at least 5 hours. Frozen beans are ready!
Where to get rejuvenating apples? .. We are sure that most of us at least once in our lives mentally asked ourselves this question. Yes, to be honest, we would eat a couple of these apples for breakfast. But, unfortunately, superfoods are only in fairy tales, but in life you have to eat beets and garlic!
Our youth depends not only on lifestyle, genes, but also on the foods we eat. There is a lot of information around about the miraculous properties of celery, chia seeds, goji berries ... Today we will talk about 10 budget products to preserve youth and feel great.
Our top ten is opened by a well-known product - beets. This super-healthy vegetable is rich in fiber, cleanses the intestines, and thanks to its high content of antioxidants, helps fight wrinkles. Lepicon in beetroot perfectly maintains skin elasticity and protects against sun damage. Prepare snacks, soups, salads with beets. The easiest recipe: mix boiled beetroot cubes with pickled cheese cubes and salad mix, add a couple of drops of olive oil, a couple of drops of lemon juice and a pinch of freshly ground pepper. And make more vinaigrette!
Seaweed is number two on our list, and all because the amount of iodine, vitamins A, B, C and useful trace elements in it rolls over, and the price is simply ridiculous. Seaweed slows down aging at the cellular level, so load up!
Everyone knows that garlic is very useful not only in the fight against colds and viruses. If you have not heard about the recipe "Tibetan elixir of youth", then you are here. This is a proven over the years, very popular folk method of rejuvenation using tincture of garlic juice with alcohol and milk. They drink such an elixir in courses, the recipe can be easily found on the Internet.
The next product is honey. It activates regenerative processes and cells are updated many times faster. As a result, you feel much more energetic, the body fights diseases better, and the appearance of the skin improves. Honey has antioxidant properties that slow down the aging process of the body and, of course, strengthen the immune system.
Greens are also in our top anti-aging superfoods. Greens contain vitamins, mineral salts, essential oils and pigments that slow down aging. Just one bunch of greens a day will bring the body as many benefits as a multivitamin tablet.
Oatmeal is a rejuvenating product that nature gave us. Oats are one of the most useful products in the fight for youth. He is a champion in the content of starch and proteins, salts, but most importantly - dietary fiber that cleanses the body. In addition to the fact that oatmeal is a healthy breakfast, it can also be used for cosmetic purposes - to make masks and body wraps with it.
Vegetable oils are a storehouse of useful trace elements and omega-3 fatty acids, which allow you to maintain youth. You don't have to buy expensive varieties of olive, coconut or argan oil, our usual sunflower oil does the job just as well. Try and use linseed, mustard, grape seed oil.
Jerusalem artichoke is a little-known product, unfortunately, it is quite rare to see it on the shelves of our stores, and in vain. Jerusalem artichoke is rich in potassium, perfectly strengthens the heart, and also lowers blood sugar levels. Prepare Jerusalem artichoke salad with grated carrots, mashed potatoes or cream soup.
Next on our list, you can safely add bitter chocolate and cocoa. These foods are rich in antioxidants and enzymes that make our skin beautiful, and they also rejuvenate the body.
In addition, when you eat a piece of dark chocolate or drink a cup of delicious cocoa, you produce "hormones of happiness", which also gives a blooming look.
Use healthy and delicious foods in your diet and stay young as long as possible!
read more...Fresh cabbage is good both raw and cooked. It is stewed, fried, baked. A budget and healthy vegetable is easy to get at any time of the year, but in spring we can enjoy especially tender and juicy cabbage.
We present a selection of cool recipes with fresh cabbage.
Rosy, juicy and mouth-watering minced meat and white cabbage cutlets are suitable for a family lunch or dinner.
Ingredients:
300 g cabbage; 300 g minced pork; egg; 30 g flour; 30 ml of vegetable oil; salt, spices for meat to taste.
Remember thinly chopped cabbage with your hands, adding salt. Mix with minced meat, spices, beat in an egg.
Put a non-stick frying pan on the fire, pour in the oil, heat over medium-high heat.
Form meatballs with wet hands, roll in flour and fry until golden brown on both sides. Then cover with a lid and bring to a boil over medium-low heat.
Here you will learn how to cook cabbage cutlets with meat.
Such a light salad can be served with any dish of meat and poultry. Get it ready in two!
You will need:
100 g cabbage; 3 cucumbers; 2 carrots; a bunch of dill; salt, sugar, black pepper to taste; a spoonful of apple cider vinegar; a couple of tablespoons of olive oil.
Peel carrots, wash all vegetables and dry with paper towels. Shred the cabbage and remember with your hands. Grate carrots into thin strips. Cucumbers cut into narrow strips or cubes. Chop greens. Mix all ingredients in a bowl. Season with a sauce of vinegar, olive oil, salt, pepper, sugar. Ready!
Here is a step by step recipe for vegetable salad with cabbage.
The softest golden pies are good both warm and cold. Classic! And we will reveal the secret of the quick test!
For pies you will need:
25 g fresh yeast; 1 tsp Sahara; a couple of pinches of salt; 250 ml of warm water; egg; 1 tsp table vinegar; 4-5 cups of flour; head of cabbage; bulb medium; carrot; 2 cups vegetable oil.
Grate the peeled carrots, a Korean carrot grater is good for this. Cut the onion into thin half rings. Shred the cabbage.
In a frying pan, fry the onion and carrots in a couple of tablespoons of oil until soft, then add the cabbage, add in parts and fry with salt and pepper. If you like, add a couple of tablespoons of tomato paste. Simmer cabbage until done.
In a bowl, mix yeast, sugar, sugar, beat in an egg. Add a glass of warm water and vinegar, stir. Introduce the sifted flour in portions, knead a soft dough. Leave the dough for 20 minutes.
We start making pies. Lubricate the surface and hands with vegetable oil. Pinch off a piece of dough, roll it into a cake, put a spoon or two of the filling on the center of the cake and pinch the edges. Leave the finished pies to rise for 10 minutes.
Heat oil in a high sided skillet or deep fryer. Fry the pies over low heat, turning occasionally, until golden brown.
Recipe for fried pies with cabbage with step by step photos.
A very simple and juicy salad can be seasoned with sour cream, mayonnaise or lemon juice with spices.
Ingredients:
1/2 head of fresh cabbage; 3 cucumbers; a small bunch of dill; salt, black pepper to taste; for dressing sour cream, mayonnaise or a couple of tablespoons of lemon juice.
Shred the cabbage. Chop the dill. Cucumbers cut into thin half rings. Mix vegetables and herbs in a bowl, add salt to taste. Season with mayonnaise, sour cream or lemon juice. Enjoy!
Serve delicious homemade cabbage rolls in tomato sauce with sour cream, herbs and boiled potatoes. The next day, the hot dish will be even tastier!
Ingredients:
head of cabbage; 2 medium onions; carrot; 700 g minced pork; 120 g round-grain rice; 1/2 tsp black pepper; 1 tsp salt; 500 ml of water; 2 tbsp. l. sour cream; 2 tbsp. l. vegetable oil; 2 tbsp. l. tomato paste; salt and pepper for sauce to taste.
Boil rice in salted water until tender.
Peel the onions and carrots, cut the onion into small cubes, grate the carrots. In a skillet in oil over medium heat, sauté the onion and carrots until soft.
Mix rice, vegetable fried and minced meat in a bowl. Salt, pepper, mix. Stuffing for cabbage rolls is ready.
Cut the stalk from the head of cabbage, and lower the head or leaves into a pot of boiling water. The leaves of young cabbage are soft, so you only need to cook them for a couple of minutes, or even just dip them in boiling water.
Put a spoon or two of minced meat on each leaflet and tightly wrap it with an envelope. Stuffed cabbage put in a saucepan, pour sauce of water, sour cream, tomato paste, salt, pepper. Bring to a boil and simmer on a slow boil for 40-50 minutes.
A step-by-step recipe for making homemade cabbage rolls with a photo is here.
A popular salad of cabbage, carrots, apples, bell peppers, onions.
Ingredients:
400 g of white cabbage; sweet and sour apple; carrot; bell pepper; blue bow; bunch of parsley; salt, black pepper to taste; a pinch of sugar; 80 ml of sour cream and mayonnaise; 1 tsp mustard; 1/2 tsp lemon juice.
Put finely chopped cabbage in a bowl, add salt, sugar, pepper and remember with your hands.
Grate peeled carrots and an apple. Cut the onion and bell pepper into thin half rings, chop the greens. Add everything to the cabbage, mix.
Dress the salad with a sauce of sour cream, mayonnaise, mustard and lemon juice. Chill the salad in the refrigerator, wrapping the bowl in cling film, for 20 minutes. Ready!
Click here for a step by step recipe for Coleslow.
Thick vegetable soup with oyster mushrooms, which you can easily replace with forest morels.
Ingredients:
head of fresh cabbage (600 g); 4 potatoes; 2 carrots; bulb; 300 g oyster mushrooms; a bunch of green onions; a small bunch of dill; 250 ml of tomato juice; 2 tbsp. l. vegetable oil; salt, black pepper to taste.
Cabbage, peeled onions, carrots chop into thin strips. Cut oyster mushrooms into pieces. Heat oil in a large skillet over medium heat. Saute mushrooms for two minutes. Add onions and carrots, fry until soft. Pour in the tomato juice and simmer for 5 minutes.
Boil 2 liters of water in a large saucepan. Toss in the peeled, diced potatoes. Salt and cook until almost done, about 15 minutes. Add roast with tomato juice. Then add cabbage and cook for a minute. It remains to add chopped greens, turn off the heat and leave the soup to brew under the lid for 20 minutes.
Serve cabbage soup with black bread and sour cream.
See how easy it is to make fresh cabbage soup with mushrooms.
Crispy pickled cabbage in a day!
Ingredients:
2 kg of cabbage; 1 liter of water; 2 tbsp. l. Sahara; 3 art. l. salt; 2 tbsp. l. vinegar 9 percent; 100 ml sunflower oil.
Cut the head of cabbage into 4 parts along. Cut off the stalk and cut the cabbage into large pieces.
For the marinade, bring water to a boil in a saucepan with salt and sugar. Pour in the oil, stir, cook for a couple of minutes. Then add vinegar and heat through.
Place the cabbage pieces tightly in a clean jar, pour over the marinade and close with a nylon lid. After the marinade has cooled, put the cabbage in the refrigerator for a day. In a day you can try cabbage!
And here is the recipe for pickling cabbage with step by step photos.
A juicy, vegetable dish of cabbage and onions is perfect for a spring dinner. Original and incredibly delicious!
Ingredients:
1/2 head of cabbage; 2 eggs; 5 st. l. flour; 2 medium onions; 1 st. l. soy sauce; black pepper to taste; 1/2 tsp Sahara; 4-5 art. l. vegetable oil for frying.
Cut the cabbage lengthwise into pieces with the stalk at the bottom so that it does not fall apart. Drop into boiling water for a minute. Choose a colander or paper towel.
Cut the peeled onion into half rings, roll in flour and fry in oil in a frying pan over medium heat. Add sugar, soy sauce and fry, stirring, for a couple more minutes. Then put the onion on a separate dish. Wrap in foil to keep warm.
Beat eggs into a bowl, add salt, flour, stir. Heat a frying pan with oil over medium-high heat.
Roll cabbage slices in batter and fry in a pan on both sides until golden brown.
Serve cabbage schnitzels with onions and fresh chopped herbs.
The recipe for cabbage schnitzels with a photo is here.
Cabbage pie is perfect for dinner, a snack or on the holiday table as a super snack. Serve broth, sour cream for the pie. For a pie, you can take ready-made puff pastry for a quick option or cook yeast, like ours.
Yeast Dough Ingredients:
190 ml of warm water; 15 g fresh yeast; a pinch of salt; 1/2 tsp Sahara; 40 g butter or margarine at room temperature; 3-4 cups flour.
Filling Ingredients:
400 g cabbage; carrot; bulb; bell pepper; salt, black pepper to taste; 3-4 st. l. vegetable oil.
Chicken egg for greasing the pie. Prepare the yeast dough the day before, it will be easier. In warm water, stir the yeast, salt, sugar, beat in the egg. Then add the sifted flour. Knead soft dough, loosely wrap with cling film or put in a bag, leave for an hour in a warm place. Then put in the refrigerator overnight. In the morning the dough will be ready!
For the filling, clean the vegetables. Chop cabbage into strips, cut onion and bell pepper into half rings. In a large skillet with oil over medium heat, sauté the onion and carrot until soft, then add the cabbage and bell pepper. Salt, pepper, stew vegetables until soft.
Divide the dough into two parts, one of which should be larger. Roll both into a circle or rectangle (according to your shape). Put a large one on the oiled bottom of the mold, forming high sides. Put a slightly cooled filling on the base, close the second part of the dough on top. Pinch the edges and make cuts with a knife to release steam. Brush the top of the pie with beaten egg.
Bake the cake for 35 minutes in an oven preheated to 180 degrees.
Here you will find a recipe with step by step photos and a detailed description.
read more...