Contents
Ingredients Sausages, meat products baked in dough
| frankfurters | 5000.0 (gram) |
| Yeast dough and yeast dough (for fried pies, simple) | 5800.0 (gram) |
| wheat flour, premium | 174.0 (gram) |
| sunflower oil | 100.0 (gram) |
| chicken egg | 300.0 (gram) |
Method of preparation
Pre-cooked sausages, small sausages, fried sausage or fried cutlets and portions of meat are cooled and baked in the dough in the form of rolls or oval-shaped patties. The seam of the pies is made on top, and part of it can be left unpinned so that the baked product is visible. The products are greased with an egg or melange and baked for 20-30 minutes at a temperature of 230-240 ° C.
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 | 265.1 kCal | 1684 kCal | 15.7% | 5.9% | 635 g |
| Proteins | 11.6 g | 76 g | 15.3% | 5.8% | 655 g |
| Fats | 14.3 g | 56 g | 25.5% | 9.6% | 392 g |
| Carbohydrates | 23.9 g | 219 g | 10.9% | 4.1% | 916 g |
| organic acids | 18 g | ~ | |||
| Alimentary fiber | 0.7 g | 20 g | 3.5% | 1.3% | 2857 g |
| Water | 65.8 g | 2273 g | 2.9% | 1.1% | 3454 g |
| Ash | 9.1 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 10 μg | 900 μg | 1.1% | 0.4% | 9000 g |
| Retinol | 0.01 mg | ~ | |||
| Vitamin B1, thiamine | 0.3 mg | 1.5 mg | 20% | 7.5% | 500 g |
| Vitamin B2, riboflavin | 0.3 mg | 1.8 mg | 16.7% | 6.3% | 600 g |
| Vitamin B4, choline | 26.6 mg | 500 mg | 5.3% | 2% | 1880 g |
| Vitamin B5, pantothenic | 0.2 mg | 5 mg | 4% | 1.5% | 2500 g |
| Vitamin B6, pyridoxine | 0.07 mg | 2 mg | 3.5% | 1.3% | 2857 g |
| Vitamin B9, folate | 15.2 μg | 400 μg | 3.8% | 1.4% | 2632 g |
| Vitamin B12, cobalamin | 0.02 μg | 3 μg | 0.7% | 0.3% | 15000 g |
| Vitamin D, calciferol | 0.08 μg | 10 μg | 0.8% | 0.3% | 12500 g |
| Vitamin E, alpha tocopherol, TE | 1.7 mg | 15 mg | 11.3% | 4.3% | 882 g |
| Vitamin H, biotin | 1.7 μg | 50 μg | 3.4% | 1.3% | 2941 g |
| Vitamin PP, NE | 3.3256 mg | 20 mg | 16.6% | 6.3% | 601 g |
| niacin | 1.4 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 190.3 mg | 2500 mg | 7.6% | 2.9% | 1314 g |
| Calcium, Ca | 19.8 mg | 1000 mg | 2% | 0.8% | 5051 g |
| Silicon, Si | 1.4 mg | 30 mg | 4.7% | 1.8% | 2143 g |
| Magnesium, Mg | 17.4 mg | 400 mg | 4.4% | 1.7% | 2299 g |
| Sodium, Na | 471.2 mg | 1300 mg | 36.2% | 13.7% | 276 g |
| Sulfur, S | 30.6 mg | 1000 mg | 3.1% | 1.2% | 3268 g |
| Phosphorus, P | 125.8 mg | 800 mg | 15.7% | 5.9% | 636 g |
| Chlorine, Cl | 325.5 mg | 2300 mg | 14.2% | 5.4% | 707 g |
| Trace Elements | |||||
| Aluminum, Al | 354.4 μg | ~ | |||
| Bohr, B | 12.5 μg | ~ | |||
| Vanadium, V | 30.4 μg | ~ | |||
| Iron, Fe | 1.5 mg | 18 mg | 8.3% | 3.1% | 1200 g |
| Iodine, I | 5.3 μg | 150 μg | 3.5% | 1.3% | 2830 g |
| Cobalt, Co | 1 μg | 10 μg | 10% | 3.8% | 1000 g |
| Manganese, Mn | 0.2376 mg | 2 mg | 11.9% | 4.5% | 842 g |
| Copper, Cu | 41.2 μg | 1000 μg | 4.1% | 1.5% | 2427 g |
| Molybdenum, Mo. | 5.1 μg | 70 μg | 7.3% | 2.8% | 1373 g |
| Nickel, Ni | 0.7 μg | ~ | |||
| Olovo, Sn | 1.8 μg | ~ | |||
| Selenium, Se | 2 μg | 55 μg | 3.6% | 1.4% | 2750 g |
| Titan, you | 3.7 μg | ~ | |||
| Fluorine, F | 9.3 μg | 4000 μg | 0.2% | 0.1% | 43011 g |
| Chrome, Cr | 0.9 μg | 50 μg | 1.8% | 0.7% | 5556 g |
| Zinc, Zn | 0.2899 mg | 12 mg | 2.4% | 0.9% | 4139 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 20.2 g | ~ | |||
| Mono- and disaccharides (sugars) | 0.6 g | max 100 г | |||
| Sterols | |||||
| Cholesterol | 21.6 mg | max 300 mg |
The energy value is 265,1 kcal.
Sausages, meat products baked in dough rich in vitamins and minerals such as: vitamin B1 – 20%, vitamin B2 – 16,7%, vitamin E – 11,3%, vitamin PP – 16,6%, phosphorus – 15,7%, chlorine – 14,2 %, manganese – 11,9%
- Vitamin B1 is part of the most important enzymes of carbohydrate and energy metabolism, which provide the body with energy and plastic substances, as well as the metabolism of branched-chain amino acids. Lack of this vitamin leads to serious disorders of the nervous, digestive and cardiovascular systems.
- 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 E possesses antioxidant properties, is necessary for the functioning of the gonads, heart muscle, is a universal stabilizer of cell membranes. With a deficiency of vitamin E, hemolysis of erythrocytes and neurological disorders are observed.
- 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.
- Chlorine necessary for the formation and secretion of hydrochloric acid in the body.
- Manganese participates in the formation of bone and connective tissue, is part of the enzymes involved in the metabolism of amino acids, carbohydrates, catecholamines; essential for the synthesis of cholesterol and nucleotides. Insufficient consumption is accompanied by a slowdown in growth, disorders in the reproductive system, increased fragility of bone tissue, disorders of carbohydrate and lipid metabolism.
CALORIE AND CHEMICAL COMPOSITION OF THE RECIPE INGREDIENTS Sausages, meat products baked in dough PER 100 g
- 261 kCal
- 334 kCal
- 899 kCal
- 157 kCal
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