Ingredients Fried fish
| sturgeon | 337.0 (gram) |
| wheat flour, premium | 10.0 (gram) |
| onion | 40.0 (gram) |
| margarine | 25.0 (gram) |
| Fried potatoes (from boiled) | 150.0 (gram) |
Method of preparation
‘Bookmarking rates are given for gutted whiting and decapitated. Portion pieces without skin and cartilage (fish of the sturgeon family) or fillets without skin and bones (fish with a bone skeleton) are cut into 3-5 pieces per serving, sprinkled with salt and pepper, breaded in flour and fried with finely chopped onions. fried pieces of fish with onions garnish. Side dishes – fried potatoes, boiled vegetables with fat.
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.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie value | 276.4 kCal | 1684 kCal | 16.4% | 5.9% | 609 g |
| Proteins | 15.2 g | 76 g | 20% | 7.2% | 500 g |
| Fats | 20 g | 56 g | 35.7% | 12.9% | 280 g |
| Carbohydrates | 9.5 g | 219 g | 4.3% | 1.6% | 2305 g |
| organic acids | 0.1 g | ~ | |||
| Alimentary fiber | 1.1 g | 20 g | 5.5% | 2% | 1818 g |
| Water | 117.9 g | 2273 g | 5.2% | 1.9% | 1928 g |
| Ash | 1.9 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 40 μg | 900 μg | 4.4% | 1.6% | 2250 g |
| Retinol | 0.04 mg | ~ | |||
| Vitamin B1, thiamine | 0.09 mg | 1.5 mg | 6% | 2.2% | 1667 g |
| Vitamin B2, riboflavin | 0.1 mg | 1.8 mg | 5.6% | 2% | 1800 g |
| Vitamin B4, choline | 1.6 mg | 500 mg | 0.3% | 0.1% | 31250 g |
| Vitamin B5, pantothenic | 0.1 mg | 5 mg | 2% | 0.7% | 5000 g |
| Vitamin B6, pyridoxine | 0.1 mg | 2 mg | 5% | 1.8% | 2000 g |
| Vitamin B9, folate | 5 μg | 400 μg | 1.3% | 0.5% | 8000 g |
| Vitamin C, ascorbic | 6.2 mg | 90 mg | 6.9% | 2.5% | 1452 g |
| Vitamin E, alpha tocopherol, TE | 1.9 mg | 15 mg | 12.7% | 4.6% | 789 g |
| Vitamin H, biotin | 0.2 μg | 50 μg | 0.4% | 0.1% | 25000 g |
| Vitamin PP, NE | 4.5232 mg | 20 mg | 22.6% | 8.2% | 442 g |
| niacin | 2 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 445.4 mg | 2500 mg | 17.8% | 6.4% | 561 g |
| Calcium, Ca | 46.7 mg | 1000 mg | 4.7% | 1.7% | 2141 g |
| Silicon, Si | 0.1 mg | 30 mg | 0.3% | 0.1% | 30000 g |
| Magnesium, Mg | 56.7 mg | 400 mg | 14.2% | 5.1% | 705 g |
| Sodium, Na | 79.7 mg | 1300 mg | 6.1% | 2.2% | 1631 g |
| Sulfur, S | 22.9 mg | 1000 mg | 2.3% | 0.8% | 4367 g |
| Phosphorus, P | 235.6 mg | 800 mg | 29.5% | 10.7% | 340 g |
| Chlorine, Cl | 143.5 mg | 2300 mg | 6.2% | 2.2% | 1603 g |
| Trace Elements | |||||
| Aluminum, Al | 421.9 μg | ~ | |||
| Bohr, B | 72.3 μg | ~ | |||
| Vanadium, V | 61.7 μg | ~ | |||
| Iron, Fe | 1 mg | 18 mg | 5.6% | 2% | 1800 g |
| Iodine, I | 2.4 μg | 150 μg | 1.6% | 0.6% | 6250 g |
| Cobalt, Co | 2.7 μg | 10 μg | 27% | 9.8% | 370 g |
| Lithium, Li | 30.6 μg | ~ | |||
| Manganese, Mn | 0.1127 mg | 2 mg | 5.6% | 2% | 1775 g |
| Copper, Cu | 69.3 μg | 1000 μg | 6.9% | 2.5% | 1443 g |
| Molybdenum, Mo. | 6.4 μg | 70 μg | 9.1% | 3.3% | 1094 g |
| Nickel, Ni | 6.7 μg | ~ | |||
| Olovo, Sn | 0.1 μg | ~ | |||
| Rubidium, Rb | 259.5 μg | ~ | |||
| Selenium, Se | 0.2 μg | 55 μg | 0.4% | 0.1% | 27500 g |
| Titan, you | 0.3 μg | ~ | |||
| Fluorine, F | 320.6 μg | 4000 μg | 8% | 2.9% | 1248 g |
| Chrome, Cr | 43.2 μg | 50 μg | 86.4% | 31.3% | 116 g |
| Zinc, Zn | 0.2709 mg | 12 mg | 2.3% | 0.8% | 4430 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 7.7 g | ~ | |||
| Mono- and disaccharides (sugars) | 1.6 g | max 100 г | |||
| Sterols | |||||
| Cholesterol | 59.6 mg | max 300 mg |
The energy value is 276,4 kcal.
Fried fish rich in vitamins and minerals such as: vitamin E – 12,7%, vitamin PP – 22,6%, potassium – 17,8%, magnesium – 14,2%, phosphorus – 29,5%, cobalt – 27%, chromium – 86,4%
- Vitamin E possesses antioxidant properties, is necessary for the functioning of the gonads, heart muscle, is a universal stabilizer of cell membranes. With a deficiency of vitamin E, hemolysis of erythrocytes and neurological disorders are observed.
- 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.
- Magnesium participates in energy metabolism, synthesis of proteins, nucleic acids, has a stabilizing effect on membranes, is necessary to maintain homeostasis of calcium, potassium and sodium. Lack of magnesium leads to hypomagnesemia, an increased risk of developing hypertension, heart disease.
- 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.
- Cobalt is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism.
- Chrome participates in the regulation of blood glucose levels, enhancing the effect of insulin. Deficiency leads to decreased glucose tolerance.
CALORIE AND CHEMICAL COMPOSITION OF THE RECIPE INGREDIENTS Fried fish PER 100 g
- 164 kCal
- 334 kCal
- 41 kCal
- 743 kCal
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