Ingredients Danish fried herring
| Atlantic herring | 1000.0 (gram) |
| animal fat | 50.0 (gram) |
| wheat flour, premium | 100.0 (gram) |
| chicken egg | 1.0 (piece) |
| vinegar | 0.1 (teaspoon) |
| table salt | 0.3 (teaspoon) |
| breadcrumbs | 150.0 (gram) |
Method of preparation
Cut fresh herring into a clean fillet, season with salt, sprinkle with vinegar and grease with mustard on both sides (it is not listed in the “products” tab because I did not find it). Breaded first in flour, then in egg and white breadcrumbs. I use lard. Cut the bacon into cubes and melt. Fry the fish in this fat on both sides until tender. Serve with mashed potatoes.
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 | 183.7 kCal | 1684 kCal | 10.9% | 5.9% | 917 g |
| Proteins | 11.1 g | 76 g | 14.6% | 7.9% | 685 g |
| Fats | 12.8 g | 56 g | 22.9% | 12.5% | 438 g |
| Carbohydrates | 6.3 g | 219 g | 2.9% | 1.6% | 3476 g |
| organic acids | 15.5 g | ~ | |||
| Alimentary fiber | 0.4 g | 20 g | 2% | 1.1% | 5000 g |
| Water | 41.2 g | 2273 g | 1.8% | 1% | 5517 g |
| Ash | 1 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 30 μg | 900 μg | 3.3% | 1.8% | 3000 g |
| Retinol | 0.03 mg | ~ | |||
| Vitamin B1, thiamine | 0.06 mg | 1.5 mg | 4% | 2.2% | 2500 g |
| Vitamin B2, riboflavin | 0.2 mg | 1.8 mg | 11.1% | 6% | 900 g |
| Vitamin B4, choline | 17.1 mg | 500 mg | 3.4% | 1.9% | 2924 g |
| Vitamin B5, pantothenic | 0.5 mg | 5 mg | 10% | 5.4% | 1000 g |
| Vitamin B6, pyridoxine | 0.2 mg | 2 mg | 10% | 5.4% | 1000 g |
| Vitamin B9, folate | 11.7 μg | 400 μg | 2.9% | 1.6% | 3419 g |
| Vitamin B12, cobalamin | 4.8 μg | 3 μg | 160% | 87.1% | 63 g |
| Vitamin C, ascorbic | 0.3 mg | 90 mg | 0.3% | 0.2% | 30000 g |
| Vitamin D, calciferol | 14.5 μg | 10 μg | 145% | 78.9% | 69 g |
| Vitamin E, alpha tocopherol, TE | 0.9 mg | 15 mg | 6% | 3.3% | 1667 g |
| Vitamin H, biotin | 1.2 μg | 50 μg | 2.4% | 1.3% | 4167 g |
| Vitamin PP, NE | 3.9426 mg | 20 mg | 19.7% | 10.7% | 507 g |
| niacin | 2.1 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 154.8 mg | 2500 mg | 6.2% | 3.4% | 1615 g |
| Calcium, Ca | 34 mg | 1000 mg | 3.4% | 1.9% | 2941 g |
| Silicon, Si | 0.4 mg | 30 mg | 1.3% | 0.7% | 7500 g |
| Magnesium, Mg | 13.6 mg | 400 mg | 3.4% | 1.9% | 2941 g |
| Sodium, Na | 49.9 mg | 1300 mg | 3.8% | 2.1% | 2605 g |
| Sulfur, S | 100.5 mg | 1000 mg | 10.1% | 5.5% | 995 g |
| Phosphorus, P | 148.8 mg | 800 mg | 18.6% | 10.1% | 538 g |
| Chlorine, Cl | 322.6 mg | 2300 mg | 14% | 7.6% | 713 g |
| Trace Elements | |||||
| Aluminum, Al | 101.2 μg | ~ | |||
| Bohr, B | 3.6 μg | ~ | |||
| Vanadium, V | 8.7 μg | ~ | |||
| Iron, Fe | 0.7 mg | 18 mg | 3.9% | 2.1% | 2571 g |
| Iodine, I | 18.9 μg | 150 μg | 12.6% | 6.9% | 794 g |
| Cobalt, Co | 18.5 μg | 10 μg | 185% | 100.7% | 54 g |
| Manganese, Mn | 0.1108 mg | 2 mg | 5.5% | 3% | 1805 g |
| Copper, Cu | 90.4 μg | 1000 μg | 9% | 4.9% | 1106 g |
| Molybdenum, Mo. | 3.7 μg | 70 μg | 5.3% | 2.9% | 1892 g |
| Nickel, Ni | 3.8 μg | ~ | |||
| Olovo, Sn | 0.5 μg | ~ | |||
| Selenium, Se | 0.6 μg | 55 μg | 1.1% | 0.6% | 9167 g |
| Titan, you | 1.1 μg | ~ | |||
| Fluorine, F | 174.1 μg | 4000 μg | 4.4% | 2.4% | 2298 g |
| Chrome, Cr | 24.9 μg | 50 μg | 49.8% | 27.1% | 201 g |
| Zinc, Zn | 0.5237 mg | 12 mg | 4.4% | 2.4% | 2291 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 5.7 g | ~ | |||
| Mono- and disaccharides (sugars) | 0.2 g | max 100 г | |||
| Sterols | |||||
| Cholesterol | 68 mg | max 300 mg |
The energy value is 183,7 kcal.
Danish fried herring rich in vitamins and minerals such as: vitamin B2 – 11,1%, vitamin B12 – 160%, vitamin D – 145%, vitamin PP – 19,7%, phosphorus – 18,6%, chlorine – 14%, iodine – 12,6%, cobalt – 185%, chromium – 49,8%
- 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 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.
- Chlorine necessary for the formation and secretion of hydrochloric acid in the body.
- Iodine participates in the functioning of the thyroid gland, providing the formation of hormones (thyroxine and triiodothyronine). It is necessary for the growth and differentiation of cells of all tissues of the human body, mitochondrial respiration, regulation of transmembrane sodium and hormone transport. Insufficient intake leads to endemic goiter with hypothyroidism and a slowdown in metabolism, arterial hypotension, growth retardation and mental development in children.
- 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 THE RECIPE INGREDIENTS Fried herring in Danish style PER 100 g
- 899 kCal
- 334 kCal
- 157 kCal
- 11 kCal
- 0 kCal
Tags: How to cook, calorie content 183,7 kcal, chemical composition, nutritional value, what vitamins, minerals, cooking method Fried herring in Danish, recipe, calories, nutrients