Ingredients Boiled fish (sturgeon family)
| sturgeon | 267.0 (gram) |
| carrot | 5.0 (gram) |
| onion | 5.0 (gram) |
| parsley root | 4.0 (gram) |
| Boiled potatoes | 150.0 (gram) |
| Sauce – white wine | 75.0 (gram) |
Method of preparation
The fish is plastered onto links, scalded, bugs removed, cleaned. The links are washed, tied, put skin down on the plug-in grid of a fish kettle, poured with cold water, add vegetables, roots, salt and cook for 30-45 minutes at a temperature of 85-90 ° C; 10 minutes before the end of cooking, add pepper and bay leaf. Take out the finished fish, remove cartilage, protein clots, cut into portions and store until release in a small amount of broth at a temperature of 50-60 ° C for no more than 30-40 minutes. boiled potatoes, mashed potatoes, sauce – white wine
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 | 202.2 kCal | 1684 kCal | 12% | 5.9% | 833 g |
| Proteins | 13.3 g | 76 g | 17.5% | 8.7% | 571 g |
| Fats | 13.7 g | 56 g | 24.5% | 12.1% | 409 g |
| Carbohydrates | 7 g | 219 g | 3.2% | 1.6% | 3129 g |
| organic acids | 0.08 g | ~ | |||
| Alimentary fiber | 0.9 g | 20 g | 4.5% | 2.2% | 2222 g |
| Water | 116.5 g | 2273 g | 5.1% | 2.5% | 1951 g |
| Ash | 1.7 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 200 μg | 900 μg | 22.2% | 11% | 450 g |
| Retinol | 0.2 mg | ~ | |||
| Vitamin B1, thiamine | 0.08 mg | 1.5 mg | 5.3% | 2.6% | 1875 g |
| Vitamin B2, riboflavin | 0.1 mg | 1.8 mg | 5.6% | 2.8% | 1800 g |
| Vitamin B4, choline | 17.3 mg | 500 mg | 3.5% | 1.7% | 2890 g |
| Vitamin B5, pantothenic | 0.2 mg | 5 mg | 4% | 2% | 2500 g |
| Vitamin B6, pyridoxine | 0.2 mg | 2 mg | 10% | 4.9% | 1000 g |
| Vitamin B9, folate | 4.8 μg | 400 μg | 1.2% | 0.6% | 8333 g |
| Vitamin B12, cobalamin | 0.04 μg | 3 μg | 1.3% | 0.6% | 7500 g |
| Vitamin C, ascorbic | 6.7 mg | 90 mg | 7.4% | 3.7% | 1343 g |
| Vitamin D, calciferol | 0.2 μg | 10 μg | 2% | 1% | 5000 g |
| Vitamin E, alpha tocopherol, TE | 1.9 mg | 15 mg | 12.7% | 6.3% | 789 g |
| Vitamin H, biotin | 1.2 μg | 50 μg | 2.4% | 1.2% | 4167 g |
| Vitamin PP, NE | 3.6078 mg | 20 mg | 18% | 8.9% | 554 g |
| niacin | 1.4 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 359.6 mg | 2500 mg | 14.4% | 7.1% | 695 g |
| Calcium, Ca | 34.9 mg | 1000 mg | 3.5% | 1.7% | 2865 g |
| Silicon, Si | 0.05 mg | 30 mg | 0.2% | 0.1% | 60000 g |
| Magnesium, Mg | 34.3 mg | 400 mg | 8.6% | 4.3% | 1166 g |
| Sodium, Na | 45 mg | 1300 mg | 3.5% | 1.7% | 2889 g |
| Sulfur, S | 18.7 mg | 1000 mg | 1.9% | 0.9% | 5348 g |
| Phosphorus, P | 164.1 mg | 800 mg | 20.5% | 10.1% | 488 g |
| Chlorine, Cl | 99.3 mg | 2300 mg | 4.3% | 2.1% | 2316 g |
| Trace Elements | |||||
| Aluminum, Al | 370.2 μg | ~ | |||
| Bohr, B | 53.5 μg | ~ | |||
| Vanadium, V | 62 μg | ~ | |||
| Iron, Fe | 1 mg | 18 mg | 5.6% | 2.8% | 1800 g |
| Iodine, I | 2.8 μg | 150 μg | 1.9% | 0.9% | 5357 g |
| Cobalt, Co | 2.6 μg | 10 μg | 26% | 12.9% | 385 g |
| Lithium, Li | 30.8 μg | ~ | |||
| Manganese, Mn | 0.0846 mg | 2 mg | 4.2% | 2.1% | 2364 g |
| Copper, Cu | 63 μg | 1000 μg | 6.3% | 3.1% | 1587 g |
| Molybdenum, Mo. | 5.6 μg | 70 μg | 8% | 4% | 1250 g |
| Nickel, Ni | 4.8 μg | ~ | |||
| Olovo, Sn | 0.07 μg | ~ | |||
| Rubidium, Rb | 210 μg | ~ | |||
| Selenium, Se | 0.08 μg | 55 μg | 0.1% | 68750 g | |
| Titan, you | 0.1 μg | ~ | |||
| Fluorine, F | 200.2 μg | 4000 μg | 5% | 2.5% | 1998 g |
| Chrome, Cr | 28.1 μg | 50 μg | 56.2% | 27.8% | 178 g |
| Zinc, Zn | 0.2575 mg | 12 mg | 2.1% | 1% | 4660 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 6 g | ~ | |||
| Mono- and disaccharides (sugars) | 0.9 g | max 100 г | |||
| Sterols | |||||
| Cholesterol | 53.7 mg | max 300 mg |
The energy value is 202,2 kcal.
Boiled fish (sturgeon family) rich in vitamins and minerals such as: vitamin A – 22,2%, vitamin E – 12,7%, vitamin PP – 18%, potassium – 14,4%, phosphorus – 20,5%, cobalt – 26%, chromium – 56,2%
- 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.
- 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.
- 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 Boiled fish (sturgeon family) PER 100 g
- 164 kCal
- 35 kCal
- 41 kCal
- 51 kCal
Tags: How to cook, calorie content 202,2 kcal, chemical composition, nutritional value, what vitamins, minerals, cooking method Boiled fish (sturgeon family), recipe, calories, nutrients