Contents
Ingredients Jal-baur (liver shashlik – Kabardino-Balkarian national dish)
| lamb liver | 150.0 (gram) |
| mutton fat | 100.0 (gram) |
| curdled milk | 80.0 (gram) |
| garlic onion | 26.0 (gram) |
| table salt | 1.0 (gram) |
| ground black pepper | 0.05 (gram) |
Method of preparation
Prepared lamb fat is cut into squares of 80X80 mi, weighing 30-40 g, put on it the liver, cut into a layer, sprinkle with salt, pepper, wrap in the form of an envelope, put on skewers and fry over coals. Tuzluk is served separately in bowls. garlic, crushed with salt, dilute with ayran (yogurt) or broth, add pepper and mix.
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 | 383.5 kCal | 1684 kCal | 22.8% | 5.9% | 439 g |
| Proteins | 10.4 g | 76 g | 13.7% | 3.6% | 731 g |
| Fats | 36.4 g | 56 g | 65% | 16.9% | 154 g |
| Carbohydrates | 3.8 g | 219 g | 1.7% | 0.4% | 5763 g |
| organic acids | 13.2 g | ~ | |||
| Alimentary fiber | 0.5 g | 20 g | 2.5% | 0.7% | 4000 g |
| Water | 43.7 g | 2273 g | 1.9% | 0.5% | 5201 g |
| Ash | 0.9 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 700 μg | 900 μg | 77.8% | 20.3% | 129 g |
| Retinol | 0.7 mg | ~ | |||
| Vitamin B1, thiamine | 0.1 mg | 1.5 mg | 6.7% | 1.7% | 1500 g |
| Vitamin B2, riboflavin | 1.2 mg | 1.8 mg | 66.7% | 17.4% | 150 g |
| Vitamin B4, choline | 11.7 mg | 500 mg | 2.3% | 0.6% | 4274 g |
| Vitamin B5, pantothenic | 0.1 mg | 5 mg | 2% | 0.5% | 5000 g |
| Vitamin B6, pyridoxine | 0.06 mg | 2 mg | 3% | 0.8% | 3333 g |
| Vitamin B9, folate | 2 μg | 400 μg | 0.5% | 0.1% | 20000 g |
| Vitamin B12, cobalamin | 0.09 μg | 3 μg | 3% | 0.8% | 3333 g |
| Vitamin C, ascorbic | 6.5 mg | 90 mg | 7.2% | 1.9% | 1385 g |
| Vitamin H, biotin | 0.9 μg | 50 μg | 1.8% | 0.5% | 5556 g |
| Vitamin PP, NE | 5.1264 mg | 20 mg | 25.6% | 6.7% | 390 g |
| niacin | 3.4 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 120.5 mg | 2500 mg | 4.8% | 1.3% | 2075 g |
| Calcium, Ca | 52.5 mg | 1000 mg | 5.3% | 1.4% | 1905 g |
| Magnesium, Mg | 13.7 mg | 400 mg | 3.4% | 0.9% | 2920 g |
| Sodium, Na | 35.1 mg | 1300 mg | 2.7% | 0.7% | 3704 g |
| Sulfur, S | 8.2 mg | 1000 mg | 0.8% | 0.2% | 12195 g |
| Phosphorus, P | 169 mg | 800 mg | 21.1% | 5.5% | 473 g |
| Chlorine, Cl | 232.7 mg | 2300 mg | 10.1% | 2.6% | 988 g |
| Trace Elements | |||||
| Iron, Fe | 3.2 mg | 18 mg | 17.8% | 4.6% | 563 g |
| Iodine, I | 6.5 μg | 150 μg | 4.3% | 1.1% | 2308 g |
| Cobalt, Co | 11.3 μg | 10 μg | 113% | 29.5% | 88 g |
| Manganese, Mn | 0.1966 mg | 2 mg | 9.8% | 2.6% | 1017 g |
| Copper, Cu | 2059.3 μg | 1000 μg | 205.9% | 53.7% | 49 g |
| Molybdenum, Mo. | 1.7 μg | 70 μg | 2.4% | 0.6% | 4118 g |
| Selenium, Se | 0.5 μg | 55 μg | 0.9% | 0.2% | 11000 g |
| Fluorine, F | 5.5 μg | 4000 μg | 0.1% | 72727 g | |
| Chrome, Cr | 0.5 μg | 50 μg | 1% | 0.3% | 10000 g |
| Zinc, Zn | 2.6549 mg | 12 mg | 22.1% | 5.8% | 452 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 2.3 g | ~ | |||
| Mono- and disaccharides (sugars) | 0.3 g | max 100 г |
The energy value is 383,5 kcal.
Zhal-baur (liver shashlik – a Kabardino-Balkarian national dish) rich in vitamins and minerals such as: vitamin A – 77,8%, vitamin B2 – 66,7%, vitamin PP – 25,6%, phosphorus – 21,1%, iron – 17,8%, cobalt – 113% , copper – 205,9%, zinc – 22,1%
- 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.
- 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.
- Iron is a part of proteins of various functions, including enzymes. Participates in the transport of electrons, oxygen, ensures the course of redox reactions and activation of peroxidation. Insufficient consumption leads to hypochromic anemia, myoglobin-deficient atony of skeletal muscles, increased fatigue, myocardiopathy, atrophic gastritis.
- Cobalt is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism.
- Copper is a part of enzymes with redox activity and involved in iron metabolism, stimulates the absorption of proteins and carbohydrates. Participates in the processes of providing the tissues of the human body with oxygen. The deficiency is manifested by disorders in the formation of the cardiovascular system and skeleton, the development of connective tissue dysplasia.
- Zinc is a part of more than 300 enzymes, participates in the processes of synthesis and decomposition of carbohydrates, proteins, fats, nucleic acids and in the regulation of the expression of a number of genes. Insufficient consumption leads to anemia, secondary immunodeficiency, liver cirrhosis, sexual dysfunction, and fetal malformations. Recent studies have revealed the ability of high doses of zinc to disrupt copper absorption and thereby contribute to the development of anemia.
Calorie content AND CHEMICAL COMPOSITION OF THE INGREDIENTS OF THE RECIPE Zhal-baur (liver shashlik – a Kabardino-Balkarian national dish) PER 100 g
- 101 kCal
- 897 kCal
- 59 kCal
- 149 kCal
- 0 kCal
- 255 kCal
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