Contents
Ingredients Venison sticks (national dish of the peoples of the North)
| venison | 101.0 (gram) |
| egg powder | 2.0 (gram) |
| milk powder | 5.0 (gram) |
| pork fat | 52.0 (gram) |
| margarine | 3.0 (gram) |
Method of preparation
Venison is passed through a meat grinder, salt is added and kept for a day at a temperature of 2-3 ° C. Then powdered milk, egg powder are added to the mass, ground again in a meat grinder together with reindeer lard or bacon and thoroughly mixed. From the pastry bag, the mass is deposited in the form of sticks on a greased baking sheet and baked. Serve 2-3 sticks per serving. Garnish-mashed potatoes, fried potatoes from boiled potatoes, fried potatoes from raw. Sticks can be released without a side dish.
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 | 527.1 kCal | 1684 kCal | 31.3% | 5.9% | 319 g |
| Proteins | 21.8 g | 76 g | 28.7% | 5.4% | 349 g |
| Fats | 47.8 g | 56 g | 85.4% | 16.2% | 117 g |
| Carbohydrates | 2.5 g | 219 g | 1.1% | 0.2% | 8760 g |
| organic acids | 0.06 g | ~ | |||
| Water | 75.5 g | 2273 g | 3.3% | 0.6% | 3011 g |
| Ash | 1.6 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 20 μg | 900 μg | 2.2% | 0.4% | 4500 g |
| Retinol | 0.02 mg | ~ | |||
| Vitamin B1, thiamine | 0.3 mg | 1.5 mg | 20% | 3.8% | 500 g |
| Vitamin B2, riboflavin | 0.7 mg | 1.8 mg | 38.9% | 7.4% | 257 g |
| Vitamin B4, choline | 2.3 mg | 500 mg | 0.5% | 0.1% | 21739 g |
| Vitamin B5, pantothenic | 0.03 mg | 5 mg | 0.6% | 0.1% | 16667 g |
| Vitamin B6, pyridoxine | 0.01 mg | 2 mg | 0.5% | 0.1% | 20000 g |
| Vitamin B9, folate | 0.4 μg | 400 μg | 0.1% | 100000 g | |
| Vitamin B12, cobalamin | 0.05 μg | 3 μg | 1.7% | 0.3% | 6000 g |
| Vitamin C, ascorbic | 0.1 mg | 90 mg | 0.1% | 90000 g | |
| Vitamin D, calciferol | 0.002 μg | 10 μg | 500000 g | ||
| Vitamin E, alpha tocopherol, TE | 0.6 mg | 15 mg | 4% | 0.8% | 2500 g |
| Vitamin H, biotin | 0.2 μg | 50 μg | 0.4% | 0.1% | 25000 g |
| Vitamin PP, NE | 9.0188 mg | 20 mg | 45.1% | 8.6% | 222 g |
| niacin | 5.4 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 371.4 mg | 2500 mg | 14.9% | 2.8% | 673 g |
| Calcium, Ca | 70 mg | 1000 mg | 7% | 1.3% | 1429 g |
| Magnesium, Mg | 28.9 mg | 400 mg | 7.2% | 1.4% | 1384 g |
| Sodium, Na | 102.2 mg | 1300 mg | 7.9% | 1.5% | 1272 g |
| Sulfur, S | 5.3 mg | 1000 mg | 0.5% | 0.1% | 18868 g |
| Phosphorus, P | 261.7 mg | 800 mg | 32.7% | 6.2% | 306 g |
| Chlorine, Cl | 6 mg | 2300 mg | 0.3% | 0.1% | 38333 g |
| Trace Elements | |||||
| Aluminum, Al | 2.2 μg | ~ | |||
| Iron, Fe | 3.1 mg | 18 mg | 17.2% | 3.3% | 581 g |
| Iodine, I | 3.3 μg | 150 μg | 2.2% | 0.4% | 4545 g |
| Cobalt, Co | 0.2 μg | 10 μg | 2% | 0.4% | 5000 g |
| Manganese, Mn | 0.0009 mg | 2 mg | 222222 g | ||
| Copper, Cu | 3.7 μg | 1000 μg | 0.4% | 0.1% | 27027 g |
| Molybdenum, Mo. | 0.4 μg | 70 μg | 0.6% | 0.1% | 17500 g |
| Nickel, Ni | 0.2 μg | ~ | |||
| Olovo, Sn | 1.9 μg | ~ | |||
| Selenium, Se | 0.09 μg | 55 μg | 0.2% | 61111 g | |
| Strontium, Sr. | 0.8 μg | ~ | |||
| Fluorine, F | 2 μg | 4000 μg | 0.1% | 200000 g | |
| Chrome, Cr | 0.3 μg | 50 μg | 0.6% | 0.1% | 16667 g |
| Zinc, Zn | 0.0706 mg | 12 mg | 0.6% | 0.1% | 16997 g |
| Digestible carbohydrates | |||||
| Mono- and disaccharides (sugars) | 2.5 g | max 100 г | |||
| Sterols | |||||
| Cholesterol | 30.9 mg | max 300 mg |
The energy value is 527,1 kcal.
Venison sticks (national dish of the peoples of the North) rich in vitamins and minerals such as: vitamin B1 – 20%, vitamin B2 – 38,9%, vitamin PP – 45,1%, potassium – 14,9%, phosphorus – 32,7%, iron – 17,2%
- 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 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.
CALORIES AND CHEMICAL COMPOSITION OF THE RECIPE INGREDIENTS Venison sticks (national dish of the peoples of the North) PER 100 g
- 155 kCal
- 542 kCal
- 483 kCal
- 841 kCal
- 743 kCal
Tags: How to cook, calorie content 527,1 kcal, chemical composition, nutritional value, what vitamins, minerals, cooking method Venison sticks (national dish of the peoples of the North), recipe, calories, nutrients