Ingredients Udder boiled in sauce
| beef udder | 182.0 (gram) |
| carrot | 5.0 (gram) |
| onion | 5.0 (gram) |
| parsley root | 4.0 (gram) |
| Porridge crumbly | 150.0 (gram) |
| Main red sauce 100.0 | gram () |
Method of preparation
Pieces of udder weighing 1,5-2 kg are soaked in cold water for 3-5 hours and cooked with roots and spices, like beef. The boiled udder is cut into wide pieces up to 1-2 per serving, poured with sauce and boiled for 10-15 minutes Garnishes – crumbly porridge, viscous porridge, boiled pasta, boiled potatoes, mashed potatoes, boiled vegetables with fat. Sauces – red main, onion , red with onions and cucumbers, onions with mustard, sour cream, sour cream with horseradish.
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 | 70.7 kCal | 1684 kCal | 4.2% | 5.9% | 2382 g |
| Proteins | 5.7 g | 76 g | 7.5% | 10.6% | 1333 g |
| Fats | 5.2 g | 56 g | 9.3% | 13.2% | 1077 g |
| Carbohydrates | 0.3 g | 219 g | 0.1% | 0.1% | 73000 g |
| organic acids | 0.008 g | ~ | |||
| Alimentary fiber | 0.1 g | 20 g | 0.5% | 0.7% | 20000 g |
| Water | 40.1 g | 2273 g | 1.8% | 2.5% | 5668 g |
| Ash | 0.4 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 100 μg | 900 μg | 11.1% | 15.7% | 900 g |
| Retinol | 0.1 mg | ~ | |||
| Vitamin B1, thiamine | 0.02 mg | 1.5 mg | 1.3% | 1.8% | 7500 g |
| Vitamin B2, riboflavin | 0.2 mg | 1.8 mg | 11.1% | 15.7% | 900 g |
| Vitamin B5, pantothenic | 0.004 mg | 5 mg | 0.1% | 0.1% | 125000 g |
| Vitamin B6, pyridoxine | 0.009 mg | 2 mg | 0.5% | 0.7% | 22222 g |
| Vitamin B9, folate | 0.5 μg | 400 μg | 0.1% | 0.1% | 80000 g |
| Vitamin C, ascorbic | 0.2 mg | 90 mg | 0.2% | 0.3% | 45000 g |
| Vitamin E, alpha tocopherol, TE | 0.01 mg | 15 mg | 0.1% | 0.1% | 150000 g |
| Vitamin H, biotin | 0.01 μg | 50 μg | 500000 g | ||
| Vitamin PP, NE | 2.9462 mg | 20 mg | 14.7% | 20.8% | 679 g |
| niacin | 2 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 99.4 mg | 2500 mg | 4% | 5.7% | 2515 g |
| Calcium, Ca | 21.2 mg | 1000 mg | 2.1% | 3% | 4717 g |
| Magnesium, Mg | 5.1 mg | 400 mg | 1.3% | 1.8% | 7843 g |
| Sodium, Na | 20.2 mg | 1300 mg | 1.6% | 2.3% | 6436 g |
| Sulfur, S | 1 mg | 1000 mg | 0.1% | 0.1% | 100000 g |
| Phosphorus, P | 52.2 mg | 800 mg | 6.5% | 9.2% | 1533 g |
| Chlorine, Cl | 1.2 mg | 2300 mg | 0.1% | 0.1% | 191667 g |
| Trace Elements | |||||
| Aluminum, Al | 9.8 μg | ~ | |||
| Bohr, B | 5.4 μg | ~ | |||
| Vanadium, V | 1.3 μg | ~ | |||
| Iron, Fe | 1.4 mg | 18 mg | 7.8% | 11% | 1286 g |
| Iodine, I | 2.6 μg | 150 μg | 1.7% | 2.4% | 5769 g |
| Cobalt, Co | 0.09 μg | 10 μg | 0.9% | 1.3% | 11111 g |
| Lithium, Li | 0.08 μg | ~ | |||
| Manganese, Mn | 0.0058 mg | 2 mg | 0.3% | 0.4% | 34483 g |
| Copper, Cu | 2.2 μg | 1000 μg | 0.2% | 0.3% | 45455 g |
| Molybdenum, Mo. | 0.3 μg | 70 μg | 0.4% | 0.6% | 23333 g |
| Nickel, Ni | 0.1 μg | ~ | |||
| Rubidium, Rb | 6.4 μg | ~ | |||
| Fluorine, F | 1.2 μg | 4000 μg | 333333 g | ||
| Chrome, Cr | 0.07 μg | 50 μg | 0.1% | 0.1% | 71429 g |
| Zinc, Zn | 0.0169 mg | 12 mg | 0.1% | 0.1% | 71006 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 0.05 g | ~ | |||
| Mono- and disaccharides (sugars) | 0.3 g | max 100 г |
The energy value is 70,7 kcal.
Boiled udder in sauce rich in vitamins and minerals such as: vitamin A – 11,1%, vitamin B2 – 11,1%, vitamin PP – 14,7%
- 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 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.
Calorie content AND CHEMICAL COMPOSITION OF THE RECIPE INGREDIENTS Boiled udders in sauce PER 100 g
- 173 kCal
- 35 kCal
- 41 kCal
- 51 kCal
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