Beef jelly recipe. Calorie, chemical composition and nutritional value.

Contents

 

Ingredients Beef jelly

beef, 1 category 170.0 (gram)
leg of lamb 168.0 (gram)
carrot 32.0 (gram)
parsley root 24.0 (gram)
onion 34.0 (gram)
garlic onion 4.0 (gram)
Bay leaf 0.2 (gram)
pepper black peas 0.5 (gram)
Method of preparation

The processed by-foods are chopped, washed, poured with cold water in the amount of 2 liters per 1 kg of product and cooked at low boil for 6-8 hours, periodically removing the fat. If meat is used to prepare the jelly, then it is added 3-4 hours after laying the offal. Vegetables and spices are added 1 hour before the end of cooking. Bones, cartilage and tendons are removed from boiled by-foods, and at the end of cooking, add pounded garlic. The jelly is poured into baking trays or molds and put in the cold to solidify. Jelly is released in 100-150 g per serving with horseradish sauce No. 569. The student can be cooked without garlic.

You can create your own recipe taking into account the loss of vitamins and minerals using the recipe calculator in the application.

Nutritional value and chemical composition.

The table shows the content of nutrients (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams edible part.
NutrientQuantityNorm**% of the norm in 100 g% of the norm in 100 kcal100% normal
Calorie value209.3 kCal1684 kCal12.4%5.9%805 g
Proteins26.6 g76 g35%16.7%286 g
Fats9.9 g56 g17.7%8.5%566 g
Carbohydrates3.7 g219 g1.7%0.8%5919 g
organic acids0.08 g~
Alimentary fiber1.2 g20 g6%2.9%1667 g
Water162 g2273 g7.1%3.4%1403 g
Ash2.2 g~
Vitamins
Vitamin A, RE1200 μg900 μg133.3%63.7%75 g
Retinol1.2 mg~
Vitamin B1, thiamine0.05 mg1.5 mg3.3%1.6%3000 g
Vitamin B2, riboflavin0.1 mg1.8 mg5.6%2.7%1800 g
Vitamin B4, choline38.4 mg500 mg7.7%3.7%1302 g
Vitamin B5, pantothenic0.3 mg5 mg6%2.9%1667 g
Vitamin B6, pyridoxine0.3 mg2 mg15%7.2%667 g
Vitamin B9, folate9.4 μg400 μg2.4%1.1%4255 g
Vitamin B12, cobalamin1.4 μg3 μg46.7%22.3%214 g
Vitamin C, ascorbic2.6 mg90 mg2.9%1.4%3462 g
Vitamin E, alpha tocopherol, TE0.4 mg15 mg2.7%1.3%3750 g
Vitamin H, biotin1.8 μg50 μg3.6%1.7%2778 g
Vitamin PP, NE6.6156 mg20 mg33.1%15.8%302 g
niacin2.2 mg~
Macronutrients
Potassium, K339.5 mg2500 mg13.6%6.5%736 g
Calcium, Ca31 mg1000 mg3.1%1.5%3226 g
Magnesium, Mg36.4 mg400 mg9.1%4.3%1099 g
Sodium, Na86.5 mg1300 mg6.7%3.2%1503 g
Sulfur, S146.2 mg1000 mg14.6%7%684 g
Phosphorus, P261.8 mg800 mg32.7%15.6%306 g
Chlorine, Cl48 mg2300 mg2.1%1%4792 g
Trace Elements
Aluminum, Al103.4 μg~
Bohr, B57.2 μg~
Vanadium, V14.1 μg~
Iron, Fe4.1 mg18 mg22.8%10.9%439 g
Iodine, I9.7 μg150 μg6.5%3.1%1546 g
Cobalt, Co5.3 μg10 μg53%25.3%189 g
Lithium, Li0.9 μg~
Manganese, Mn0.0969 mg2 mg4.8%2.3%2064 g
Copper, Cu133.6 μg1000 μg13.4%6.4%749 g
Molybdenum, Mo.9.7 μg70 μg13.9%6.6%722 g
Nickel, Ni6.4 μg~
Olovo, Sn44.8 μg~
Rubidium, Rb68.4 μg~
Fluorine, F49.5 μg4000 μg1.2%0.6%8081 g
Chrome, Cr5.6 μg50 μg11.2%5.4%893 g
Zinc, Zn2.1133 mg12 mg17.6%8.4%568 g
Digestible carbohydrates
Starch and dextrins0.9 g~
Mono- and disaccharides (sugars)2.8 gmax 100 г

The energy value is 209,3 kcal.

 
Studeny govyazhiy rich in vitamins and minerals such as: vitamin A – 133,3%, vitamin B6 – 15%, vitamin B12 – 46,7%, vitamin PP – 33,1%, potassium – 13,6%, phosphorus – 32,7 %, iron – 22,8%, cobalt – 53%, copper – 13,4%, molybdenum – 13,9%, chromium – 11,2%, zinc – 17,6%
  • Vitamin A is responsible for normal development, reproductive function, skin and eye health, and maintaining immunity.
  • Vitamin B6 participates in the maintenance of the immune response, inhibition and excitation processes in the central nervous system, in the conversion of amino acids, in the metabolism of tryptophan, lipids and nucleic acids, contributes to the normal formation of erythrocytes, maintenance of the normal level of homocysteine ​​in the blood. Insufficient intake of vitamin B6 is accompanied by a decrease in appetite, a violation of the condition of the skin, the development of homocysteinemia, anemia.
  • Vitamin B12 plays an important role in the metabolism and conversion of amino acids. Folate and vitamin B12 are interrelated vitamins and are involved in blood formation. Lack of vitamin B12 leads to the development of partial or secondary folate deficiency, as well as anemia, leukopenia, thrombocytopenia.
  • Vitamin PP participates in redox reactions of energy metabolism. Insufficient vitamin intake is accompanied by disruption of the normal state of the skin, gastrointestinal tract and nervous system.
  • potassium is the main intracellular ion that takes part in the regulation of water, acid and electrolyte balance, participates in the processes of nerve impulses, pressure regulation.
  • Phosphorus takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is a part of phospholipids, nucleotides and nucleic acids, is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, rickets.
  • Iron is a part of proteins of various functions, including enzymes. Participates in the transport of electrons, oxygen, ensures the course of redox reactions and activation of peroxidation. Insufficient consumption leads to hypochromic anemia, myoglobin-deficient atony of skeletal muscles, increased fatigue, myocardiopathy, atrophic gastritis.
  • Cobalt is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism.
  • Copper is a part of enzymes with redox activity and involved in iron metabolism, stimulates the absorption of proteins and carbohydrates. Participates in the processes of providing the tissues of the human body with oxygen. The deficiency is manifested by disorders in the formation of the cardiovascular system and skeleton, the development of connective tissue dysplasia.
  • Molybdenum is a cofactor of many enzymes that provide the metabolism of sulfur-containing amino acids, purines and pyrimidines.
  • Chrome participates in the regulation of blood glucose levels, enhancing the effect of insulin. Deficiency leads to decreased glucose tolerance.
  • Zinc is a part of more than 300 enzymes, participates in the processes of synthesis and decomposition of carbohydrates, proteins, fats, nucleic acids and in the regulation of the expression of a number of genes. Insufficient consumption leads to anemia, secondary immunodeficiency, liver cirrhosis, sexual dysfunction, and fetal malformations. Recent studies have revealed the ability of high doses of zinc to disrupt copper absorption and thereby contribute to the development of anemia.
 
CALORIE AND CHEMICAL COMPOSITION OF THE RECIPE INGREDIENTS Beef jelly PER 100 g
  • 218 kCal
  • 87 kCal
  • 35 kCal
  • 51 kCal
  • 41 kCal
  • 149 kCal
  • 313 kCal
  • 255 kCal
Tags: How to cook, calorie content 209,3 kcal, chemical composition, nutritional value, what vitamins, minerals, cooking method Beef jelly, recipe, calories, nutrients

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