Ingredients Forshmak
| Atlantic herring | 400.0 (gram) |
| Rye bread | 50.0 (gram) |
| chicken egg | 2.0 (piece) |
| apples | 1.0 (piece) |
| butter | 100.0 (gram) |
| sunflower oil | 1.0 (table spoon) |
| onion | 1.0 (piece) |
Method of preparation
Peel the herring, remove from the bones and hold for 30 minutes in milk or water, soak a slice of bread in table vinegar. Pass the herring, bread, eggs, onion, apple and butter through a meat grinder. Mix the mass, add vegetable oil, put in a vase, sprinkle with herbs.
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 | 245.3 kCal | 1684 kCal | 14.6% | 6% | 687 g |
| Proteins | 6.9 g | 76 g | 9.1% | 3.7% | 1101 g |
| Fats | 21.7 g | 56 g | 38.8% | 15.8% | 258 g |
| Carbohydrates | 6 g | 219 g | 2.7% | 1.1% | 3650 g |
| organic acids | 0.2 g | ~ | |||
| Alimentary fiber | 0.7 g | 20 g | 3.5% | 1.4% | 2857 g |
| Water | 54.9 g | 2273 g | 2.4% | 1% | 4140 g |
| Ash | 0.8 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 200 μg | 900 μg | 22.2% | 9.1% | 450 g |
| Retinol | 0.2 mg | ~ | |||
| Vitamin B1, thiamine | 0.05 mg | 1.5 mg | 3.3% | 1.3% | 3000 g |
| Vitamin B2, riboflavin | 0.2 mg | 1.8 mg | 11.1% | 4.5% | 900 g |
| Vitamin B4, choline | 32.2 mg | 500 mg | 6.4% | 2.6% | 1553 g |
| Vitamin B5, pantothenic | 0.4 mg | 5 mg | 8% | 3.3% | 1250 g |
| Vitamin B6, pyridoxine | 0.2 mg | 2 mg | 10% | 4.1% | 1000 g |
| Vitamin B9, folate | 8.7 μg | 400 μg | 2.2% | 0.9% | 4598 g |
| Vitamin B12, cobalamin | 2.3 μg | 3 μg | 76.7% | 31.3% | 130 g |
| Vitamin C, ascorbic | 3.4 mg | 90 mg | 3.8% | 1.5% | 2647 g |
| Vitamin D, calciferol | 7.1 μg | 10 μg | 71% | 28.9% | 141 g |
| Vitamin E, alpha tocopherol, TE | 2.3 mg | 15 mg | 15.3% | 6.2% | 652 g |
| Vitamin H, biotin | 2.7 μg | 50 μg | 5.4% | 2.2% | 1852 g |
| Vitamin PP, NE | 2.2454 mg | 20 mg | 11.2% | 4.6% | 891 g |
| niacin | 1.1 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 185.6 mg | 2500 mg | 7.4% | 3% | 1347 g |
| Calcium, Ca | 31.8 mg | 1000 mg | 3.2% | 1.3% | 3145 g |
| Magnesium, Mg | 14.2 mg | 400 mg | 3.6% | 1.5% | 2817 g |
| Sodium, Na | 92.4 mg | 1300 mg | 7.1% | 2.9% | 1407 g |
| Sulfur, S | 74.4 mg | 1000 mg | 7.4% | 3% | 1344 g |
| Phosphorus, P | 110.6 mg | 800 mg | 13.8% | 5.6% | 723 g |
| Chlorine, Cl | 135.4 mg | 2300 mg | 5.9% | 2.4% | 1699 g |
| Trace Elements | |||||
| Aluminum, Al | 65.2 μg | ~ | |||
| Bohr, B | 76.3 μg | ~ | |||
| Vanadium, V | 0.9 μg | ~ | |||
| Iron, Fe | 1.5 mg | 18 mg | 8.3% | 3.4% | 1200 g |
| Iodine, I | 12.2 μg | 150 μg | 8.1% | 3.3% | 1230 g |
| Cobalt, Co | 10.4 μg | 10 μg | 104% | 42.4% | 96 g |
| Manganese, Mn | 0.1906 mg | 2 mg | 9.5% | 3.9% | 1049 g |
| Copper, Cu | 98.1 μg | 1000 μg | 9.8% | 4% | 1019 g |
| Molybdenum, Mo. | 3.6 μg | 70 μg | 5.1% | 2.1% | 1944 g |
| Nickel, Ni | 5.9 μg | ~ | |||
| Rubidium, Rb | 62 μg | ~ | |||
| Fluorine, F | 94.9 μg | 4000 μg | 2.4% | 1% | 4215 g |
| Chrome, Cr | 13.4 μg | 50 μg | 26.8% | 10.9% | 373 g |
| Zinc, Zn | 0.5631 mg | 12 mg | 4.7% | 1.9% | 2131 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 0.2 g | ~ | |||
| Mono- and disaccharides (sugars) | 3 g | max 100 г | |||
| Sterols | |||||
| Cholesterol | 89.4 mg | max 300 mg |
The energy value is 245,3 kcal.
Forshmak rich in vitamins and minerals such as: vitamin A – 22,2%, vitamin B2 – 11,1%, vitamin B12 – 76,7%, vitamin D – 71%, vitamin E – 15,3%, vitamin PP – 11,2 , 13,8%, phosphorus – 104%, cobalt – 26,8%, chromium – XNUMX%
- Vitamin A is responsible for normal development, reproductive function, skin and eye health, and maintaining immunity.
- Vitamin B2 participates in redox reactions, enhances the color sensitivity of the visual analyzer and dark adaptation. Insufficient intake of vitamin B2 is accompanied by a violation of the condition of the skin, mucous membranes, impaired light and twilight vision.
- 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 D maintains homeostasis of calcium and phosphorus, carries out the processes of bone mineralization. Lack of vitamin D leads to impaired metabolism of calcium and phosphorus in bones, increased demineralization of bone tissue, which leads to an increased risk of osteoporosis.
- 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.
- 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 content AND CHEMICAL COMPOSITION OF FORSHMAK RECIPE INGREDIENTS PER 100 g
- 157 kCal
- 47 kCal
- 661 kCal
- 899 kCal
- 41 kCal
Tags: How to cook, calorie content 245,3 kcal, chemical composition, nutritional value, what vitamins, minerals, cooking method Forshmak, recipe, calories, nutrients