Recipe Jellied from poultry or game, or meat products in the form. Calorie, chemical composition and nutritional value.

Ingredients Jellied from poultry or game, or meat products in the form

a hen 197.0 (gram)
veal 39.0 (gram)
beef tongue 42.0 (gram)
Jelly for meat or fish 100.0 (gram)
boiled and smoked ham 25.0 (gram)
chicken egg 0.3 (piece)
carrot 15.0 (gram)
cucumber 25.0 (gram)
tomatoes 25.0 (gram)
green peas 15.0 (gram)
cauliflower 15.0 (gram)
salad 15.0 (gram)
Horseradish sauce (with sour cream) 30.0 (gram)
Method of preparation

Meat products are prepared as directed in the turnips. Nos. 357, 358, 439. The flesh of poultry, or game, or veal and the tongue are cut into thin slices. Jelly is poured into the mold and cooled. When it hardens at the walls of the form with a layer of 1 cm, the uncured part of the jelly is poured in two or three steps, the form is filled with thinly sliced ​​slices of poultry or game, or cold cuts, as well as figured cut vegetables and salad. Each layer of products is poured with jelly and cooled. Jellied is prepared in portioned forms. Before serving, the mold is immersed in hot water for a few seconds and put on a dish. Jellied can be prepared without sauce and garnish.

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 value213.6 kCal1684 kCal12.7%5.9%788 g
Proteins18.7 g76 g24.6%11.5%406 g
Fats14.4 g56 g25.7%12%389 g
Carbohydrates2.4 g219 g1.1%0.5%9125 g
organic acids4.8 g~
Alimentary fiber0.7 g20 g3.5%1.6%2857 g
Water100.5 g2273 g4.4%2.1%2262 g
Ash1.4 g~
Vitamins
Vitamin A, RE600 μg900 μg66.7%31.2%150 g
Retinol0.6 mg~
Vitamin B1, thiamine0.08 mg1.5 mg5.3%2.5%1875 g
Vitamin B2, riboflavin0.3 mg1.8 mg16.7%7.8%600 g
Vitamin B4, choline50.3 mg500 mg10.1%4.7%994 g
Vitamin B5, pantothenic0.7 mg5 mg14%6.6%714 g
Vitamin B6, pyridoxine0.3 mg2 mg15%7%667 g
Vitamin B9, folate8.9 μg400 μg2.2%1%4494 g
Vitamin B12, cobalamin0.6 μg3 μg20%9.4%500 g
Vitamin C, ascorbic8.3 mg90 mg9.2%4.3%1084 g
Vitamin D, calciferol0.08 μg10 μg0.8%0.4%12500 g
Vitamin E, alpha tocopherol, TE0.3 mg15 mg2%0.9%5000 g
Vitamin H, biotin4.9 μg50 μg9.8%4.6%1020 g
Vitamin PP, NE6.9042 mg20 mg34.5%16.2%290 g
niacin3.8 mg~
Macronutrients
Potassium, K281.6 mg2500 mg11.3%5.3%888 g
Calcium, Ca33.6 mg1000 mg3.4%1.6%2976 g
Magnesium, Mg29.4 mg400 mg7.4%3.5%1361 g
Sodium, Na145 mg1300 mg11.2%5.2%897 g
Sulfur, S100.2 mg1000 mg10%4.7%998 g
Phosphorus, P204.3 mg800 mg25.5%11.9%392 g
Chlorine, Cl149.4 mg2300 mg6.5%3%1539 g
Trace Elements
Aluminum, Al61.3 μg~
Bohr, B19.1 μg~
Vanadium, V10.8 μg~
Iron, Fe3.3 mg18 mg18.3%8.6%545 g
Iodine, I6.4 μg150 μg4.3%2%2344 g
Cobalt, Co6 μg10 μg60%28.1%167 g
Lithium, Li1.8 μg~
Manganese, Mn0.055 mg2 mg2.8%1.3%3636 g
Copper, Cu81.5 μg1000 μg8.2%3.8%1227 g
Molybdenum, Mo.3.7 μg70 μg5.3%2.5%1892 g
Nickel, Ni1.3 μg~
Olovo, Sn0.8 μg~
Rubidium, Rb16.4 μg~
Selenium, Se0.02 μg55 μg275000 g
Fluorine, F64.9 μg4000 μg1.6%0.7%6163 g
Chrome, Cr6.1 μg50 μg12.2%5.7%820 g
Zinc, Zn1.5758 mg12 mg13.1%6.1%762 g
Digestible carbohydrates
Starch and dextrins0.4 g~
Mono- and disaccharides (sugars)1.3 gmax 100 г
Sterols
Cholesterol17.3 mgmax 300 mg

The energy value is 213,6 kcal.

Jellied poultry or game, or meat products in the form rich in vitamins and minerals such as: vitamin A – 66,7%, vitamin B2 – 16,7%, vitamin B5 – 14%, vitamin B6 – 15%, vitamin B12 – 20%, vitamin PP – 34,5%, potassium – 11,3%, phosphorus – 25,5%, iron – 18,3%, cobalt – 60%, chromium – 12,2%, zinc – 13,1%
  • 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 B5 participates in protein, fat, carbohydrate metabolism, cholesterol metabolism, the synthesis of a number of hormones, hemoglobin, promotes the absorption of amino acids and sugars in the intestine, supports the function of the adrenal cortex. Lack of pantothenic acid can lead to damage to the skin and mucous membranes.
  • Vitamin B6 participates in the maintenance of the immune response, inhibition and excitation processes in the central nervous system, in the conversion of amino acids, in the metabolism of tryptophan, lipids and nucleic acids, contributes to the normal formation of erythrocytes, maintenance of the normal level of homocysteine ​​in the blood. Insufficient intake of vitamin B6 is accompanied by a decrease in appetite, a violation of the condition of the skin, the development of homocysteinemia, anemia.
  • 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 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.
  • 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.
  • 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.
  • Chrome participates in the regulation of blood glucose levels, enhancing the effect of insulin. Deficiency leads to decreased glucose tolerance.
  • 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 RECIPE INGREDIENTS Jellied from poultry or game, or meat products in the form PER 100 g
  • 238 kCal
  • 97 kCal
  • 173 kCal
  • 510 kCal
  • 157 kCal
  • 35 kCal
  • 14 kCal
  • 24 kCal
  • 40 kCal
  • 30 kCal
  • 16 kCal
Tags: How to cook, calorie content 213,6 kcal, chemical composition, nutritional value, what vitamins, minerals, cooking method Jellied from poultry or game, or meat products in the form, recipe, calories, nutrients

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