Contents
Ingredients Baltic herring baked with rice and cabbage
| Baltic herring | 400.0 (gram) |
| rice groats | 70.0 (gram) |
| White cabbage | 200.0 (gram) |
| vinegar | 20.0 (gram) |
| onion | 60.0 (gram) |
| tomato paste | 100.0 (gram) |
| butter | 15.0 (gram) |
| animal fat | 15.0 (gram) |
| table salt | 1.0 (teaspoon) |
| water | 1000.0 (gram) |
Method of preparation
Shred cabbage, put in a bowl, add salt, vinegar, and heat with continuous stirring until softened. Put boiled rice, warmed cabbage, sautéed onions in a greased frying pan. Then put herring, cut into a carcass (remove the head and entrails), sprinkle with salt, pour over with tomato sauce (or paste) and butter. Bake in the oven over medium heat until cooked to taste. You must use chilled (fresh-frozen) herring, which retains all the nutritional properties and value of live fish. The number of products for the dish is designed for 4 servings. You must use 3% table vinegar. .You can use tomato paste or tomato sauce.
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 | 43 kCal | 1684 kCal | 2.6% | 6% | 3916 g |
| Proteins | 2.6 g | 76 g | 3.4% | 7.9% | 2923 g |
| Fats | 1.7 g | 56 g | 3% | 7% | 3294 g |
| Carbohydrates | 4.6 g | 219 g | 2.1% | 4.9% | 4761 g |
| organic acids | 25.9 g | ~ | |||
| Alimentary fiber | 1 g | 20 g | 5% | 11.6% | 2000 g |
| Water | 88.2 g | 2273 g | 3.9% | 9.1% | 2577 g |
| Ash | 0.5 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 9 μg | 900 μg | 1% | 2.3% | 10000 g |
| Retinol | 0.009 mg | ~ | |||
| Vitamin B1, thiamine | 0.03 mg | 1.5 mg | 2% | 4.7% | 5000 g |
| Vitamin B2, riboflavin | 0.03 mg | 1.8 mg | 1.7% | 4% | 6000 g |
| Vitamin B4, choline | 2.4 mg | 500 mg | 0.5% | 1.2% | 20833 g |
| Vitamin B5, pantothenic | 0.03 mg | 5 mg | 0.6% | 1.4% | 16667 g |
| Vitamin B6, pyridoxine | 0.02 mg | 2 mg | 1% | 2.3% | 10000 g |
| Vitamin B9, folate | 1.5 μg | 400 μg | 0.4% | 0.9% | 26667 g |
| Vitamin C, ascorbic | 5.2 mg | 90 mg | 5.8% | 13.5% | 1731 g |
| Vitamin D, calciferol | 0.001 μg | 10 μg | 1000000 g | ||
| Vitamin E, alpha tocopherol, TE | 0.04 mg | 15 mg | 0.3% | 0.7% | 37500 g |
| Vitamin H, biotin | 0.1 μg | 50 μg | 0.2% | 0.5% | 50000 g |
| Vitamin PP, NE | 0.8316 mg | 20 mg | 4.2% | 9.8% | 2405 g |
| niacin | 0.4 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 103.3 mg | 2500 mg | 4.1% | 9.5% | 2420 g |
| Calcium, Ca | 9.8 mg | 1000 mg | 1% | 2.3% | 10204 g |
| Silicon, Si | 3.5 mg | 30 mg | 11.7% | 27.2% | 857 g |
| Magnesium, Mg | 8 mg | 400 mg | 2% | 4.7% | 5000 g |
| Sodium, Na | 10.5 mg | 1300 mg | 0.8% | 1.9% | 12381 g |
| Sulfur, S | 20 mg | 1000 mg | 2% | 4.7% | 5000 g |
| Phosphorus, P | 34 mg | 800 mg | 4.3% | 10% | 2353 g |
| Chlorine, Cl | 415 mg | 2300 mg | 18% | 41.9% | 554 g |
| Trace Elements | |||||
| Aluminum, Al | 45.9 μg | ~ | |||
| Bohr, B | 21.7 μg | ~ | |||
| Iron, Fe | 0.4 mg | 18 mg | 2.2% | 5.1% | 4500 g |
| Iodine, I | 4.7 μg | 150 μg | 3.1% | 7.2% | 3191 g |
| Cobalt, Co | 2.7 μg | 10 μg | 27% | 62.8% | 370 g |
| Manganese, Mn | 0.0695 mg | 2 mg | 3.5% | 8.1% | 2878 g |
| Copper, Cu | 31.5 μg | 1000 μg | 3.2% | 7.4% | 3175 g |
| Molybdenum, Mo. | 1.8 μg | 70 μg | 2.6% | 6% | 3889 g |
| Nickel, Ni | 1.7 μg | ~ | |||
| Rubidium, Rb | 11.4 μg | ~ | |||
| Fluorine, F | 41.2 μg | 4000 μg | 1% | 2.3% | 9709 g |
| Chrome, Cr | 5.3 μg | 50 μg | 10.6% | 24.7% | 943 g |
| Zinc, Zn | 0.2194 mg | 12 mg | 1.8% | 4.2% | 5469 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 3.1 g | ~ | |||
| Mono- and disaccharides (sugars) | 1.7 g | max 100 г | |||
| Sterols | |||||
| Cholesterol | 7.5 mg | max 300 mg |
The energy value is 43 kcal.
Herring baked with rice and cabbage rich in vitamins and minerals such as: silicon – 11,7%, chlorine – 18%, cobalt – 27%
- Silicon is included as a structural component in glycosaminoglycans and stimulates collagen synthesis.
- Chlorine necessary for the formation and secretion of hydrochloric acid in the body.
- Cobalt is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism.
Calorie content AND CHEMICAL COMPOSITION OF THE INGREDIENTS OF THE RECIPE Herring baked with rice and cabbage PER 100 g
- 333 kCal
- 28 kCal
- 11 kCal
- 41 kCal
- 102 kCal
- 661 kCal
- 899 kCal
- 0 kCal
- 0 kCal
Tags: How to cook, calorie content 43 kcal, chemical composition, nutritional value, what vitamins, minerals, cooking method Herring baked with rice and cabbage, recipe, calories, nutrients