Ingredients Whole fried chicken
| a hen | 1300.0 (gram) |
| cream | 0.5 (grain glass) |
| potatoes | 10.0 (piece) |
| table salt | 1.0 (teaspoon) |
| ground black pepper | 1.0 (teaspoon) |
Method of preparation
Salt the chicken, pepper inside and out, coat with sour cream, put on a baking sheet greased with butter or melted chicken fat, put peeled potatoes next to it. Cut large potatoes into pieces. Put the baking sheet in a hot oven and, when the chicken is browned, reduce the heat. Fry until tender, pouring over the juice. The chicken is ready if a colorless juice is released when pierced with a knife.
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 | 133.8 kCal | 1684 kCal | 7.9% | 5.9% | 1259 g |
| Proteins | 8.5 g | 76 g | 11.2% | 8.4% | 894 g |
| Fats | 9.3 g | 56 g | 16.6% | 12.4% | 602 g |
| Carbohydrates | 4.3 g | 219 g | 2% | 1.5% | 5093 g |
| organic acids | 23.6 g | ~ | |||
| Alimentary fiber | 1.1 g | 20 g | 5.5% | 4.1% | 1818 g |
| Water | 54.8 g | 2273 g | 2.4% | 1.8% | 4148 g |
| Ash | 0.8 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 30 μg | 900 μg | 3.3% | 2.5% | 3000 g |
| Retinol | 0.03 mg | ~ | |||
| Vitamin B1, thiamine | 0.06 mg | 1.5 mg | 4% | 3% | 2500 g |
| Vitamin B2, riboflavin | 0.09 mg | 1.8 mg | 5% | 3.7% | 2000 g |
| Vitamin B4, choline | 36.4 mg | 500 mg | 7.3% | 5.5% | 1374 g |
| Vitamin B5, pantothenic | 0.4 mg | 5 mg | 8% | 6% | 1250 g |
| Vitamin B6, pyridoxine | 0.3 mg | 2 mg | 15% | 11.2% | 667 g |
| Vitamin B9, folate | 4.4 μg | 400 μg | 1.1% | 0.8% | 9091 g |
| Vitamin B12, cobalamin | 0.2 μg | 3 μg | 6.7% | 5% | 1500 g |
| Vitamin C, ascorbic | 1.7 mg | 90 mg | 1.9% | 1.4% | 5294 g |
| Vitamin D, calciferol | 0.006 μg | 10 μg | 0.1% | 0.1% | 166667 g |
| Vitamin E, alpha tocopherol, TE | 0.1 mg | 15 mg | 0.7% | 0.5% | 15000 g |
| Vitamin H, biotin | 4.3 μg | 50 μg | 8.6% | 6.4% | 1163 g |
| Vitamin PP, NE | 3.311 mg | 20 mg | 16.6% | 12.4% | 604 g |
| niacin | 1.9 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 253 mg | 2500 mg | 10.1% | 7.5% | 988 g |
| Calcium, Ca | 15.8 mg | 1000 mg | 1.6% | 1.2% | 6329 g |
| Magnesium, Mg | 18.8 mg | 400 mg | 4.7% | 3.5% | 2128 g |
| Sodium, Na | 50.3 mg | 1300 mg | 3.9% | 2.9% | 2584 g |
| Sulfur, S | 88.6 mg | 1000 mg | 8.9% | 6.7% | 1129 g |
| Phosphorus, P | 116.1 mg | 800 mg | 14.5% | 10.8% | 689 g |
| Chlorine, Cl | 416 mg | 2300 mg | 18.1% | 13.5% | 553 g |
| Trace Elements | |||||
| Aluminum, Al | 256.9 μg | ~ | |||
| Bohr, B | 34.4 μg | ~ | |||
| Vanadium, V | 44.5 μg | ~ | |||
| Iron, Fe | 1.5 mg | 18 mg | 8.3% | 6.2% | 1200 g |
| Iodine, I | 4.3 μg | 150 μg | 2.9% | 2.2% | 3488 g |
| Cobalt, Co | 6.6 μg | 10 μg | 66% | 49.3% | 152 g |
| Lithium, Li | 23 μg | ~ | |||
| Manganese, Mn | 0.0604 mg | 2 mg | 3% | 2.2% | 3311 g |
| Copper, Cu | 76.2 μg | 1000 μg | 7.6% | 5.7% | 1312 g |
| Molybdenum, Mo. | 3.3 μg | 70 μg | 4.7% | 3.5% | 2121 g |
| Nickel, Ni | 1.5 μg | ~ | |||
| Rubidium, Rb | 149.4 μg | ~ | |||
| Selenium, Se | 0.01 μg | 55 μg | 550000 g | ||
| Fluorine, F | 64 μg | 4000 μg | 1.6% | 1.2% | 6250 g |
| Chrome, Cr | 6.8 μg | 50 μg | 13.6% | 10.2% | 735 g |
| Zinc, Zn | 0.9825 mg | 12 mg | 8.2% | 6.1% | 1221 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 3.6 g | ~ | |||
| Mono- and disaccharides (sugars) | 0.3 g | max 100 г |
The energy value is 133,8 kcal.
Whole fried chicken rich in vitamins and minerals such as: vitamin B6 – 15%, vitamin PP – 16,6%, phosphorus – 14,5%, chlorine – 18,1%, cobalt – 66%, chromium – 13,6%
- 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 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.
- 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 AND CHEMICAL COMPOSITION OF THE INGREDIENTS OF THE RECIPE Chicken, whole fried PER 100 g
- 238 kCal
- 162 kCal
- 77 kCal
- 0 kCal
- 255 kCal
Tags: How to cook, calorie content 133,8 kcal, chemical composition, nutritional value, what vitamins, minerals, cooking method Fried whole chicken, recipe, calories, nutrients