Ingredients Ukha Ladoga with dumplings and pies
| small fish (category I) | 200.0 (gram) |
| parsley root | 8.0 (gram) |
| onion | 10.0 (gram) |
| water | 400.0 (gram) |
| chicken egg | 9.0 (gram) |
| zander | 45.0 (gram) |
| butter | 3.0 (gram) |
| tomato paste | 3.0 (gram) |
| milk cow | 7.0 (gram) |
| Pies with meat or fish | 50.0 (gram) |
Method of preparation
‘The bookmark rate is indicated for small fish (1 group) whole with the head. 2 The bookmarking rate is given for large uncut zander. Small fish, without removing scales, gut and remove the gills. Prepared small fish and fish food waste are poured with cold water, after boiling, remove the foam, add parsley, onions and cook for 40-50 minutes at a low boil. At the end of cooking, add salt and spices. Filter the finished broth, lighten with egg whites and filter again. masses. Then beaten egg whites are added to the mass. Tomato puree is added to half of the dumpling mass. Dumplings of two colors are planted from a pastry bag, poured with fish broth and poached. Serve in broth cups with dumplings, pies are served separately.
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 | 85.2 kCal | 1684 kCal | 5.1% | 6% | 1977 g |
| Proteins | 13.4 g | 76 g | 17.6% | 20.7% | 567 g |
| Fats | 2.5 g | 56 g | 4.5% | 5.3% | 2240 g |
| Carbohydrates | 2.5 g | 219 g | 1.1% | 1.3% | 8760 g |
| organic acids | 1.9 g | ~ | |||
| Alimentary fiber | 0.2 g | 20 g | 1% | 1.2% | 10000 g |
| Water | 125.9 g | 2273 g | 5.5% | 6.5% | 1805 g |
| Ash | 0.8 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 10 μg | 900 μg | 1.1% | 1.3% | 9000 g |
| Retinol | 0.01 mg | ~ | |||
| Vitamin B1, thiamine | 0.03 mg | 1.5 mg | 2% | 2.3% | 5000 g |
| Vitamin B2, riboflavin | 0.05 mg | 1.8 mg | 2.8% | 3.3% | 3600 g |
| Vitamin B4, choline | 7.2 mg | 500 mg | 1.4% | 1.6% | 6944 g |
| Vitamin B5, pantothenic | 0.05 mg | 5 mg | 1% | 1.2% | 10000 g |
| Vitamin B6, pyridoxine | 0.05 mg | 2 mg | 2.5% | 2.9% | 4000 g |
| Vitamin B9, folate | 4.7 μg | 400 μg | 1.2% | 1.4% | 8511 g |
| Vitamin B12, cobalamin | 0.06 μg | 3 μg | 2% | 2.3% | 5000 g |
| Vitamin C, ascorbic | 1 mg | 90 mg | 1.1% | 1.3% | 9000 g |
| Vitamin D, calciferol | 0.04 μg | 10 μg | 0.4% | 0.5% | 25000 g |
| Vitamin E, alpha tocopherol, TE | 0.5 mg | 15 mg | 3.3% | 3.9% | 3000 g |
| Vitamin H, biotin | 0.5 μg | 50 μg | 1% | 1.2% | 10000 g |
| Vitamin PP, NE | 2.6244 mg | 20 mg | 13.1% | 15.4% | 762 g |
| niacin | 0.4 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 65.6 mg | 2500 mg | 2.6% | 3.1% | 3811 g |
| Calcium, Ca | 10.2 mg | 1000 mg | 1% | 1.2% | 9804 g |
| Silicon, Si | 0.1 mg | 30 mg | 0.3% | 0.4% | 30000 g |
| Magnesium, Mg | 5.5 mg | 400 mg | 1.4% | 1.6% | 7273 g |
| Sodium, Na | 20.8 mg | 1300 mg | 1.6% | 1.9% | 6250 g |
| Sulfur, S | 37.5 mg | 1000 mg | 3.8% | 4.5% | 2667 g |
| Phosphorus, P | 45.5 mg | 800 mg | 5.7% | 6.7% | 1758 g |
| Chlorine, Cl | 113.2 mg | 2300 mg | 4.9% | 5.8% | 2032 g |
| Trace Elements | |||||
| Aluminum, Al | 37.9 μg | ~ | |||
| Bohr, B | 5 μg | ~ | |||
| Vanadium, V | 2.5 μg | ~ | |||
| Iron, Fe | 0.2 mg | 18 mg | 1.1% | 1.3% | 9000 g |
| Iodine, I | 7.5 μg | 150 μg | 5% | 5.9% | 2000 g |
| Cobalt, Co | 3.2 μg | 10 μg | 32% | 37.6% | 313 g |
| Manganese, Mn | 0.0324 mg | 2 mg | 1.6% | 1.9% | 6173 g |
| Copper, Cu | 25.6 μg | 1000 μg | 2.6% | 3.1% | 3906 g |
| Molybdenum, Mo. | 2.8 μg | 70 μg | 4% | 4.7% | 2500 g |
| Nickel, Ni | 3.2 μg | ~ | |||
| Olovo, Sn | 2 μg | ~ | |||
| Rubidium, Rb | 9.3 μg | ~ | |||
| Selenium, Se | 0.2 μg | 55 μg | 0.4% | 0.5% | 27500 g |
| Strontium, Sr. | 0.2 μg | ~ | |||
| Titan, you | 0.3 μg | ~ | |||
| Fluorine, F | 154.7 μg | 4000 μg | 3.9% | 4.6% | 2586 g |
| Chrome, Cr | 26.7 μg | 50 μg | 53.4% | 62.7% | 187 g |
| Zinc, Zn | 0.4684 mg | 12 mg | 3.9% | 4.6% | 2562 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 1.7 g | ~ | |||
| Mono- and disaccharides (sugars) | 0.4 g | max 100 г | |||
| Sterols | |||||
| Cholesterol | 19.5 mg | max 300 mg |
The energy value is 85,2 kcal.
Ladoga ear with dumplings and pies rich in vitamins and minerals such as: vitamin PP – 13,1%, cobalt – 32%, chromium – 53,4%
- 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.
- 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 INGREDIENTS OF THE RECIPE Ukha Ladoga with dumplings and pies PER 100 g
- 51 kCal
- 41 kCal
- 0 kCal
- 157 kCal
- 84 kCal
- 661 kCal
- 102 kCal
- 60 kCal
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