Ingredients French Meat
| pork, 1 category | 500.0 (gram) |
| onion | 1000.0 (gram) |
| hard cheese | 500.0 (gram) |
| mayonnaise | 300.0 (gram) |
Method of preparation
Grease a large skillet or baking sheet with some fat or vegetable oil. A thawed (or better steam) piece of beef (or better pork) is cut into plastics across the fibers, no more than 5 mm thick, and carefully beat off until it becomes translucent. We spread the broken off plastics in an even layer on a frying pan (baking sheet), completely covering the bottom with them. Salt and pepper a layer of meat properly. Put onion cut into half rings on top, so as to completely cover the meat. On top we grate cheese of any hard varieties (you can smoked sausage) so that the onion disappears under the cheese layer. Further, continuing to knock on the meat, we make 2-3-4 such layers, depending on the depth of the pan. Grease the last layer of cheese with mayonnaise and put it all in a preheated oven for twenty minutes.
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 | 264.6 kCal | 1684 kCal | 15.7% | 5.9% | 636 g |
| Proteins | 10 g | 76 g | 13.2% | 5% | 760 g |
| Fats | 23 g | 56 g | 41.1% | 15.5% | 243 g |
| Carbohydrates | 4.6 g | 219 g | 2.1% | 0.8% | 4761 g |
| organic acids | 0.2 g | ~ | |||
| Alimentary fiber | 1.2 g | 20 g | 6% | 2.3% | 1667 g |
| Water | 39.2 g | 2273 g | 1.7% | 0.6% | 5798 g |
| Ash | 0.6 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 100 μg | 900 μg | 11.1% | 4.2% | 900 g |
| Retinol | 0.1 mg | ~ | |||
| Vitamin B1, thiamine | 0.1 mg | 1.5 mg | 6.7% | 2.5% | 1500 g |
| Vitamin B2, riboflavin | 0.1 mg | 1.8 mg | 5.6% | 2.1% | 1800 g |
| Vitamin B4, choline | 17.8 mg | 500 mg | 3.6% | 1.4% | 2809 g |
| Vitamin B5, pantothenic | 0.1 mg | 5 mg | 2% | 0.8% | 5000 g |
| Vitamin B6, pyridoxine | 0.1 mg | 2 mg | 5% | 1.9% | 2000 g |
| Vitamin B9, folate | 9 μg | 400 μg | 2.3% | 0.9% | 4444 g |
| Vitamin B12, cobalamin | 0.3 μg | 3 μg | 10% | 3.8% | 1000 g |
| Vitamin C, ascorbic | 4.8 mg | 90 mg | 5.3% | 2% | 1875 g |
| Vitamin E, alpha tocopherol, TE | 4.9 mg | 15 mg | 32.7% | 12.4% | 306 g |
| Vitamin H, biotin | 0.4 μg | 50 μg | 0.8% | 0.3% | 12500 g |
| Vitamin PP, NE | 2.36 mg | 20 mg | 11.8% | 4.5% | 847 g |
| niacin | 0.7 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 161.9 mg | 2500 mg | 6.5% | 2.5% | 1544 g |
| Calcium, Ca | 250.5 mg | 1000 mg | 25.1% | 9.5% | 399 g |
| Magnesium, Mg | 24 mg | 400 mg | 6% | 2.3% | 1667 g |
| Sodium, Na | 287.3 mg | 1300 mg | 22.1% | 8.4% | 452 g |
| Sulfur, S | 72.8 mg | 1000 mg | 7.3% | 2.8% | 1374 g |
| Phosphorus, P | 190.3 mg | 800 mg | 23.8% | 9% | 420 g |
| Chlorine, Cl | 20.5 mg | 2300 mg | 0.9% | 0.3% | 11220 g |
| Trace Elements | |||||
| Aluminum, Al | 165.1 μg | ~ | |||
| Bohr, B | 82.6 μg | ~ | |||
| Iron, Fe | 1 mg | 18 mg | 5.6% | 2.1% | 1800 g |
| Iodine, I | 2.6 μg | 150 μg | 1.7% | 0.6% | 5769 g |
| Cobalt, Co | 3.7 μg | 10 μg | 37% | 14% | 270 g |
| Manganese, Mn | 0.124 mg | 2 mg | 6.2% | 2.3% | 1613 g |
| Copper, Cu | 71.3 μg | 1000 μg | 7.1% | 2.7% | 1403 g |
| Molybdenum, Mo. | 2.7 μg | 70 μg | 3.9% | 1.5% | 2593 g |
| Nickel, Ni | 3.8 μg | ~ | |||
| Olovo, Sn | 6.3 μg | ~ | |||
| Rubidium, Rb | 196.5 μg | ~ | |||
| Fluorine, F | 27.3 μg | 4000 μg | 0.7% | 0.3% | 14652 g |
| Chrome, Cr | 3.6 μg | 50 μg | 7.2% | 2.7% | 1389 g |
| Zinc, Zn | 1.707 mg | 12 mg | 14.2% | 5.4% | 703 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 0.04 g | ~ | |||
| Mono- and disaccharides (sugars) | 3.3 g | max 100 г |
The energy value is 264,6 kcal.
Meat in French rich in vitamins and minerals such as: vitamin A – 11,1%, vitamin E – 32,7%, vitamin PP – 11,8%, calcium – 25,1%, phosphorus – 23,8%, cobalt – 37% , zinc – 14,2%
- Vitamin A is responsible for normal development, reproductive function, skin and eye health, and maintaining immunity.
- 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.
- Calcium is the main component of our bones, acts as a regulator of the nervous system, participates in muscle contraction. Calcium deficiency leads to demineralization of the spine, pelvic bones and lower extremities, increases the risk of osteoporosis.
- 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.
- 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 content AND CHEMICAL COMPOSITION OF THE RECIPE INGREDIENTS French Meat PER 100 g
- 142 kCal
- 41 kCal
- 364 kCal
- 627 kCal
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