Ingredients Baked marinated chicken
| a hen | 1200.0 (gram) |
| butter | 3.0 (table spoon) |
| water | 2.0 (teaspoon) |
| lemon acid | 0.5 (teaspoon) |
| clove | 5.0 (piece) |
| pepper fragrant | 15.0 (piece) |
| sugar | 1.0 (table spoon) |
| table salt | 2.0 (teaspoon) |
Method of preparation
Prepare the marinade: pour 2 cups of dry white wine into the water, add all the spices, bring the marinade to a boil and immediately remove from the stove, cool. Prepare the chicken, cut in half, pour cold marinade, refrigerate. After 2 days, remove the chicken from the marinade, dry it, put it in a baking sheet with high sides, put the butter there and bake in the oven until brown, then add the marinade, pour the resulting sauce over the chicken and put it in the oven again for a short time. Cut the cooled chicken into portions.
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 | 201.9 kCal | 1684 kCal | 12% | 5.9% | 834 g |
| Proteins | 10.3 g | 76 g | 13.6% | 6.7% | 738 g |
| Fats | 16.8 g | 56 g | 30% | 14.9% | 333 g |
| Carbohydrates | 2.6 g | 219 g | 1.2% | 0.6% | 8423 g |
| organic acids | 67.8 g | ~ | |||
| Alimentary fiber | 1.7 g | 20 g | 8.5% | 4.2% | 1176 g |
| Water | 62.9 g | 2273 g | 2.8% | 1.4% | 3614 g |
| Ash | 0.6 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 60 μg | 900 μg | 6.7% | 3.3% | 1500 g |
| Retinol | 0.06 mg | ~ | |||
| Vitamin B1, thiamine | 0.04 mg | 1.5 mg | 2.7% | 1.3% | 3750 g |
| Vitamin B2, riboflavin | 0.09 mg | 1.8 mg | 5% | 2.5% | 2000 g |
| Vitamin B4, choline | 41.3 mg | 500 mg | 8.3% | 4.1% | 1211 g |
| Vitamin B5, pantothenic | 0.4 mg | 5 mg | 8% | 4% | 1250 g |
| Vitamin B6, pyridoxine | 0.3 mg | 2 mg | 15% | 7.4% | 667 g |
| Vitamin B9, folate | 2.3 μg | 400 μg | 0.6% | 0.3% | 17391 g |
| Vitamin B12, cobalamin | 0.3 μg | 3 μg | 10% | 5% | 1000 g |
| Vitamin C, ascorbic | 0.4 mg | 90 mg | 0.4% | 0.2% | 22500 g |
| Vitamin D, calciferol | 0.01 μg | 10 μg | 0.1% | 100000 g | |
| Vitamin E, alpha tocopherol, TE | 0.3 mg | 15 mg | 2% | 1% | 5000 g |
| Vitamin H, biotin | 5.4 μg | 50 μg | 10.8% | 5.3% | 926 g |
| Vitamin PP, NE | 3.8098 mg | 20 mg | 19% | 9.4% | 525 g |
| niacin | 2.1 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 109.1 mg | 2500 mg | 4.4% | 2.2% | 2291 g |
| Calcium, Ca | 16.4 mg | 1000 mg | 1.6% | 0.8% | 6098 g |
| Magnesium, Mg | 15.1 mg | 400 mg | 3.8% | 1.9% | 2649 g |
| Sodium, Na | 66.7 mg | 1300 mg | 5.1% | 2.5% | 1949 g |
| Sulfur, S | 106.5 mg | 1000 mg | 10.7% | 5.3% | 939 g |
| Phosphorus, P | 128.1 mg | 800 mg | 16% | 7.9% | 625 g |
| Chlorine, Cl | 1088.4 mg | 2300 mg | 47.3% | 23.4% | 211 g |
| Trace Elements | |||||
| Iron, Fe | 1.8 mg | 18 mg | 10% | 5% | 1000 g |
| Iodine, I | 3.3 μg | 150 μg | 2.2% | 1.1% | 4545 g |
| Cobalt, Co | 6.9 μg | 10 μg | 69% | 34.2% | 145 g |
| Manganese, Mn | 0.0151 mg | 2 mg | 0.8% | 0.4% | 13245 g |
| Copper, Cu | 47.2 μg | 1000 μg | 4.7% | 2.3% | 2119 g |
| Molybdenum, Mo. | 1.9 μg | 70 μg | 2.7% | 1.3% | 3684 g |
| Fluorine, F | 72.2 μg | 4000 μg | 1.8% | 0.9% | 5540 g |
| Chrome, Cr | 5 μg | 50 μg | 10% | 5% | 1000 g |
| Zinc, Zn | 1.1598 mg | 12 mg | 9.7% | 4.8% | 1035 g |
The energy value is 201,9 kcal.
Baked marinated chicken rich in vitamins and minerals such as: vitamin B6 – 15%, vitamin PP – 19%, phosphorus – 16%, chlorine – 47,3%, cobalt – 69%
- 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.
CALORIES AND CHEMICAL COMPOSITION OF THE RECIPE INGREDIENTS Baked pickled chicken PER 100 g
- 238 kCal
- 661 kCal
- 0 kCal
- 0 kCal
- 0 kCal
- 0 kCal
- 399 kCal
- 0 kCal
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