Ingredients Zaural style pork in a frying pan
| pork, 1 category | 150.0 (gram) |
| potatoes | 150.0 (gram) |
| champignon | 30.0 (gram) |
| chicken egg | 2.0 (piece) |
| milk cow | 30.0 (gram) |
| wheat flour, first grade | 10.0 (gram) |
| hard cheese | 10.0 (gram) |
| onion | 20.0 (gram) |
| table salt | 1.0 (teaspoon) |
| ground black pepper | 1.0 (gram) |
| dill | 5.0 (gram) |
| animal fat | 10.0 (gram) |
Method of preparation
Cut the lumbar part into two pieces per serving, fry on both sides until half cooked, put meat in a portioned pan, and around potatoes, fried in slices, fried mushrooms, pour with a mixture of eggs, milk, flour and cheese, put onion rings on top and bake in the oven. Serve hot pork, sprinkled with herbs.
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 | 155.2 kCal | 1684 kCal | 9.2% | 5.9% | 1085 g |
| Proteins | 8 g | 76 g | 10.5% | 6.8% | 950 g |
| Fats | 11.5 g | 56 g | 20.5% | 13.2% | 487 g |
| Carbohydrates | 5.1 g | 219 g | 2.3% | 1.5% | 4294 g |
| organic acids | 105.2 g | ~ | |||
| Alimentary fiber | 3.3 g | 20 g | 16.5% | 10.6% | 606 g |
| Water | 51.3 g | 2273 g | 2.3% | 1.5% | 4431 g |
| Ash | 0.9 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 90 μg | 900 μg | 10% | 6.4% | 1000 g |
| Retinol | 0.09 mg | ~ | |||
| Vitamin B1, thiamine | 0.1 mg | 1.5 mg | 6.7% | 4.3% | 1500 g |
| Vitamin B2, riboflavin | 0.2 mg | 1.8 mg | 11.1% | 7.2% | 900 g |
| Vitamin B4, choline | 74.4 mg | 500 mg | 14.9% | 9.6% | 672 g |
| Vitamin B5, pantothenic | 0.6 mg | 5 mg | 12% | 7.7% | 833 g |
| Vitamin B6, pyridoxine | 0.2 mg | 2 mg | 10% | 6.4% | 1000 g |
| Vitamin B9, folate | 7.4 μg | 400 μg | 1.9% | 1.2% | 5405 g |
| Vitamin B12, cobalamin | 0.2 μg | 3 μg | 6.7% | 4.3% | 1500 g |
| Vitamin C, ascorbic | 4 mg | 90 mg | 4.4% | 2.8% | 2250 g |
| Vitamin D, calciferol | 0.5 μg | 10 μg | 5% | 3.2% | 2000 g |
| Vitamin E, alpha tocopherol, TE | 0.5 mg | 15 mg | 3.3% | 2.1% | 3000 g |
| Vitamin H, biotin | 4.7 μg | 50 μg | 9.4% | 6.1% | 1064 g |
| Vitamin PP, NE | 2.628 mg | 20 mg | 13.1% | 8.4% | 761 g |
| niacin | 1.3 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 238.4 mg | 2500 mg | 9.5% | 6.1% | 1049 g |
| Calcium, Ca | 56.3 mg | 1000 mg | 5.6% | 3.6% | 1776 g |
| Silicon, Si | 0.05 mg | 30 mg | 0.2% | 0.1% | 60000 g |
| Magnesium, Mg | 16.8 mg | 400 mg | 4.2% | 2.7% | 2381 g |
| Sodium, Na | 72.1 mg | 1300 mg | 5.5% | 3.5% | 1803 g |
| Sulfur, S | 99.8 mg | 1000 mg | 10% | 6.4% | 1002 g |
| Phosphorus, P | 116.9 mg | 800 mg | 14.6% | 9.4% | 684 g |
| Chlorine, Cl | 1686.7 mg | 2300 mg | 73.3% | 47.2% | 136 g |
| Trace Elements | |||||
| Aluminum, Al | 211.8 μg | ~ | |||
| Bohr, B | 28.3 μg | ~ | |||
| Vanadium, V | 33.5 μg | ~ | |||
| Iron, Fe | 1.3 mg | 18 mg | 7.2% | 4.6% | 1385 g |
| Iodine, I | 8.3 μg | 150 μg | 5.5% | 3.5% | 1807 g |
| Cobalt, Co | 6.2 μg | 10 μg | 62% | 39.9% | 161 g |
| Lithium, Li | 16.5 μg | ~ | |||
| Manganese, Mn | 0.0789 mg | 2 mg | 3.9% | 2.5% | 2535 g |
| Copper, Cu | 81.5 μg | 1000 μg | 8.2% | 5.3% | 1227 g |
| Molybdenum, Mo. | 9.4 μg | 70 μg | 13.4% | 8.6% | 745 g |
| Nickel, Ni | 3.8 μg | ~ | |||
| Olovo, Sn | 7.1 μg | ~ | |||
| Rubidium, Rb | 114.1 μg | ~ | |||
| Selenium, Se | 0.1 μg | 55 μg | 0.2% | 0.1% | 55000 g |
| Strontium, Sr. | 1 μg | ~ | |||
| Titan, you | 0.3 μg | ~ | |||
| Fluorine, F | 35.1 μg | 4000 μg | 0.9% | 0.6% | 11396 g |
| Chrome, Cr | 6.6 μg | 50 μg | 13.2% | 8.5% | 758 g |
| Zinc, Zn | 0.9079 mg | 12 mg | 7.6% | 4.9% | 1322 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 4.1 g | ~ | |||
| Mono- and disaccharides (sugars) | 0.9 g | max 100 г | |||
| Sterols | |||||
| Cholesterol | 120.3 mg | max 300 mg |
The energy value is 155,2 kcal.
Trans-Ural style pork in a pan rich in vitamins and minerals such as: vitamin B2 – 11,1%, choline – 14,9%, vitamin B5 – 12%, vitamin PP – 13,1%, phosphorus – 14,6%, chlorine – 73,3% , cobalt – 62%, molybdenum – 13,4%, chromium – 13,2%
- 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.
- Mixed is a part of lecithin, plays a role in the synthesis and metabolism of phospholipids in the liver, is a source of free methyl groups, acts as a lipotropic factor.
- Vitamin B5 participates in protein, fat, carbohydrate metabolism, cholesterol metabolism, the synthesis of a number of hormones, hemoglobin, promotes the absorption of amino acids and sugars in the intestine, supports the function of the adrenal cortex. Lack of pantothenic acid can lead to damage to the skin and mucous membranes.
- 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.
- Molybdenum is a cofactor of many enzymes that provide the metabolism of sulfur-containing amino acids, purines and pyrimidines.
- 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 Pork in a frying pan in the Trans-Ural style PER 100 g
- 142 kCal
- 77 kCal
- 27 kCal
- 157 kCal
- 60 kCal
- 329 kCal
- 364 kCal
- 41 kCal
- 0 kCal
- 255 kCal
- 40 kCal
- 899 kCal
Tags: How to cook, calorie content 155,2 kcal, chemical composition, nutritional value, what vitamins, minerals, how to cook Pork in a pan in the Ural style, recipe, calories, nutrients