Recipe Herring with a side dish. Calorie, chemical composition and nutritional value.

Ingredients Herring with garnish

herring ivashi 300.0 (gram)
cucumber 2.0 (piece)
tomatoes 2.0 (piece)
potatoes 5.0 (piece)
beet 1.0 (piece)
carrot 1.0 (piece)
onion 1.0 (piece)
cucumber pickled 100.0 (gram)
chicken egg 2.0 (piece)
sugar 10.0 (gram)
table salt 10.0 (gram)
vinegar 3.0 (table spoon)
capers 20.0 (gram)
ground red pepper 1.0 (gram)
sunflower oil 2.0 (gram)
Method of preparation

Before cutting, very salted herring should be soaked in water or in a weak tea infusion for 3-4 hours. Herring, peeled and boneless (fillet), can be soaked in cold milk, which gives it a delicate taste.When cutting herring, you need to cut off the edge of the abdomen, head and tail, gut the fish, make an incision along the back, remove the skin from both sides, separate the meat from the spinal bone, cutting off with a knife from each half of the rib. Put the halves of the herring together and cut. After that, transfer the pieces of herring from the board to a plate or tray, attach the washed head (without gills) and tail. Prepared and laid on a plate or tray, herring can be garnished with fresh cucumbers, tomatoes, gherkins, boiled beets, potatoes , carrots, green onions or onions, capers and boiled eggs. All this should be neatly and beautifully cut in the form of circles, slices, cubes or finely chopped. Lay the garnish symmetrically on both sides of the herring. Onions should be placed on top of the herring in rings. Drizzle the herring and garnish with the dressing before serving. Oil and vinegar dressing. 2-3 st. mix tablespoons of vinegar with sugar and ground pepper (in vks), add 1 – 2 tbsp. tablespoons of vegetable oil. Mustard dressing. Grind egg yolk in a bowl with ready-made mustard and sugar (teaspoon each), add 1 tbsp. a spoonful of vegetable oil, 2-3 tablespoons of a bite and salt to taste.

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.
NutrientQuantityNorm**% of the norm in 100 g% of the norm in 100 kcal100% normal
Calorie value94.4 kCal1684 kCal5.6%5.9%1784 g
Proteins6.7 g76 g8.8%9.3%1134 g
Fats3.6 g56 g6.4%6.8%1556 g
Carbohydrates9.5 g219 g4.3%4.6%2305 g
organic acids28.5 g~
Alimentary fiber2 g20 g10%10.6%1000 g
Water87.8 g2273 g3.9%4.1%2589 g
Ash1.2 g~
Vitamins
Vitamin A, RE700 μg900 μg77.8%82.4%129 g
Retinol0.7 mg~
Vitamin B1, thiamine0.07 mg1.5 mg4.7%5%2143 g
Vitamin B2, riboflavin0.07 mg1.8 mg3.9%4.1%2571 g
Vitamin B4, choline17 mg500 mg3.4%3.6%2941 g
Vitamin B5, pantothenic0.3 mg5 mg6%6.4%1667 g
Vitamin B6, pyridoxine0.2 mg2 mg10%10.6%1000 g
Vitamin B9, folate7.6 μg400 μg1.9%2%5263 g
Vitamin B12, cobalamin0.04 μg3 μg1.3%1.4%7500 g
Vitamin C, ascorbic13.8 mg90 mg15.3%16.2%652 g
Vitamin D, calciferol0.1 μg10 μg1%1.1%10000 g
Vitamin E, alpha tocopherol, TE0.4 mg15 mg2.7%2.9%3750 g
Vitamin H, biotin1.8 μg50 μg3.6%3.8%2778 g
Vitamin PP, NE1.8122 mg20 mg9.1%9.6%1104 g
niacin0.7 mg~
Macronutrients
Potassium, K394 mg2500 mg15.8%16.7%635 g
Calcium, Ca34.4 mg1000 mg3.4%3.6%2907 g
Magnesium, Mg26.3 mg400 mg6.6%7%1521 g
Sodium, Na47.4 mg1300 mg3.6%3.8%2743 g
Sulfur, S30.9 mg1000 mg3.1%3.3%3236 g
Phosphorus, P102.8 mg800 mg12.9%13.7%778 g
Chlorine, Cl522.9 mg2300 mg22.7%24%440 g
Trace Elements
Aluminum, Al411.2 μg~
Bohr, B104.3 μg~
Vanadium, V65.5 μg~
Iron, Fe1.4 mg18 mg7.8%8.3%1286 g
Iodine, I5.2 μg150 μg3.5%3.7%2885 g
Cobalt, Co4.1 μg10 μg41%43.4%244 g
Lithium, Li28.1 μg~
Manganese, Mn0.1933 mg2 mg9.7%10.3%1035 g
Copper, Cu109.3 μg1000 μg10.9%11.5%915 g
Molybdenum, Mo.8.1 μg70 μg11.6%12.3%864 g
Nickel, Ni6.6 μg~
Rubidium, Rb268.3 μg~
Fluorine, F119.4 μg4000 μg3%3.2%3350 g
Chrome, Cr19.4 μg50 μg38.8%41.1%258 g
Zinc, Zn0.3744 mg12 mg3.1%3.3%3205 g
Digestible carbohydrates
Starch and dextrins5.5 g~
Mono- and disaccharides (sugars)3 gmax 100 г
Sterols
Cholesterol38.7 mgmax 300 mg

The energy value is 94,4 kcal.

Herring with garnish rich in vitamins and minerals such as: vitamin A – 77,8%, vitamin C – 15,3%, potassium – 15,8%, phosphorus – 12,9%, chlorine – 22,7%, cobalt – 41%, molybdenum – 11,6%, chromium – 38,8%
  • Vitamin A is responsible for normal development, reproductive function, skin and eye health, and maintaining immunity.
  • Vitamin C participates in redox reactions, the functioning of the immune system, promotes the absorption of iron. Deficiency leads to loose and bleeding gums, nosebleeds due to increased permeability and fragility of the blood capillaries.
  • 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.
  • 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.
  • Molybdenum is a cofactor of many enzymes that provide the metabolism of sulfur-containing amino acids, purines and pyrimidines.
  • 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 Herring with garnish PER 100 g
  • 14 kCal
  • 24 kCal
  • 77 kCal
  • 42 kCal
  • 35 kCal
  • 41 kCal
  • 16 kCal
  • 157 kCal
  • 399 kCal
  • 0 kCal
  • 11 kCal
  • 23 kCal
  • 318 kCal
  • 899 kCal
Tags: How to cook, calorie content 94,4 kcal, chemical composition, nutritional value, what vitamins, minerals, cooking method Herring with a side dish, recipe, calories, nutrients

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