With all the variety of choices on store shelves, it has become almost impossible to buy truly tasty pork belly. Manufacturers reduce the cost of the manufacturing process, which negatively affects the benefits and taste. Home-cooked smoked brisket is a high-quality product created according to all the canons of culinary art. The delicacy has an amazing aroma and exquisite taste. It can be used every day or served on a holiday table as a signature dish. Preparation does not require any special skills or sophisticated equipment. Even a novice cook can cope with the task.
Calorie content Boiled-smoked pork belly. Chemical composition and nutritional value.
Nutritional value and chemical composition of “Boiled-smoked pork belly.”
The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie content | 445.54 kcal | 1684 kcal | 26.5% | 5.9% | 378 g |
| Squirrels | 10.97 g | 76 g | 14.4% | 3.2% | 693 g |
| Fats | 44.98 g | 56 g | 80.3% | 18% | 124 g |
| Carbohydrates | 3.67 g | 219 g | 1.7% | 0.4% | 5967 g |
| Water | 41.1 g | 2273 g | 1.8% | 0.4% | 5530 g |
| Ash | 4.9 g | ~ | |||
| Vitamins | |||||
| Vitamin B1, thiamine | 0.69 mg | 1.5 mg | 46% | 10.3% | 217 g |
| Vitamin B2, riboflavin | 0.18 mg | 1.8 mg | 10% | 2.2% | 1000 g |
| Vitamin B4, choline | 75 mg | 500 mg | 15% | 3.4% | 667 g |
| Vitamin B5, pantothenic | 0.5 mg | 5 mg | 10% | 2.2% | 1000 g |
| Vitamin B6, pyridoxine | 0.3 mg | 2 mg | 15% | 3.4% | 667 g |
| Vitamin B9, folates | 4.1 mcg | 400 mcg | 1% | 0.2% | 9756 g |
| Vitamin E, alpha tocopherol, TE | 0.4 mg | 15 mg | 2.7% | 0.6% | 3750 g |
| Vitamin RR, NE | 7.3 mg | 20 mg | 36.5% | 8.2% | 274 g |
| Niacin | 2.3 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 226 mg | 2500 mg | 9% | 2% | 1106 g |
| Calcium, Ca | 30 mg | 1000 mg | 3% | 0.7% | 3333 g |
| Magnesium, Mg | 27 mg | 400 mg | 6.8% | 1.5% | 1481 g |
| Sodium, Na | 1541 mg | 1300 mg | 118.5% | 26.6% | 84 g |
| Sera, S | 220 mg | 1000 mg | 22% | 4.9% | 455 g |
| Phosphorus, Ph | 182 mg | 800 mg | 22.8% | 5.1% | 440 g |
| Chlorine, Cl | 48.6 mg | 2300 mg | 2.1% | 0.5% | 4733 g |
| Microelements | |||||
| Iron, Fe | 1.7 mg | 18 mg | 9.4% | 2.1% | 1059 g |
| Yod, I | 6.6 mcg | 150 mcg | 4.4% | 1% | 2273 g |
| Cobalt, Co | 8 mcg | 10 mcg | 80% | 18% | 125 g |
| Manganese, Mn | 0.0285 mg | 2 mg | 1.4% | 0.3% | 7018 g |
| Copper, Cu | 96 mcg | 1000 mcg | 9.6% | 2.2% | 1042 g |
| Molybdenum, Mo | 13 mcg | 70 mcg | 18.6% | 4.2% | 538 g |
| Nickel, Ni | 12.3 mcg | ~ | |||
| Tin, Sn | 30 mcg | ~ | |||
| Fluorine, F | 69.3 mcg | 4000 mcg | 1.7% | 0.4% | 5772 g |
| Chromium, Cr | 13.5 mcg | 50 mcg | 27% | 6.1% | 370 g |
| Zinc, Zn | 2.07 mg | 12 mg | 17.3% | 3.9% | 580 g |
| Sterols (sterols) | |||||
| Cholesterol | 76 mg | max 300 mg | |||
| Saturated fatty acids | |||||
| Saturated fatty acids | 11.7 g | max 18.7 g |
The energy value of boiled-smoked pork belly is 445.54 kcal.
Primary Source: Created in the application by the user. Read more.
** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.
Calorie content Boiled-smoked pork belly. Chemical composition and nutritional value.
Nutritional value and chemical composition of “Boiled-smoked pork belly.”
The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie content | 510 kcal | 1684 kcal | 30.3% | 5.9% | 330 g |
| Squirrels | 15 g | 76 g | 19.7% | 3.9% | 507 g |
| Fats | 50 g | 56 g | 89.3% | 17.5% | 112 g |
The energy value of boiled-smoked pork belly is 510 kcal.
Primary Source: Created in the application by the user. Read more.
** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.
Smoked pork belly with juniper
Ingredients:
- pork belly – 5 kg;
- garlic – 3-4 cloves;
- juniper berries – 250 g;
- coriander – 13 g;
- salt – 250 g;
- sugar – 50 g.
How to make Smoked Pork Belly with Juniper:
Carefully cut the pork belly into rectangular pieces.
Grind the juniper fruits with the following ingredients: garlic, sugar, salt, coriander.
Rub the resulting mixture thoroughly onto the pork, place it in a salting container, be sure to apply pressure and leave in a slightly cool room for 15 days.
Then dry it for a long time, placing it on a flat surface for 4-5 days in a dry and cool place.
Then keep for another 12 hours in cool water, rinse thoroughly and dry again, hanging for a day in the same room.
The final stage of cooking is cold smoking in a smokehouse designed for cold smoking.
To create smoke, it is important to use pine cones (for 1 smoking - 4-5 pieces).
It is easy to determine that smoked brisket is ready: if a red-brown crust has formed on it, then the meat is ready to eat.
Bon appetit!
Among popular smoked meats, hot smoked brisket stands out. If you have a smokehouse, it’s quite easy to cook it yourself.
There are as many recipes for hot smoked brisket as there are people who undertake to cook it. Let's look at some of them.
Calorie content Boiled-smoked brisket (pork). Chemical composition and nutritional value.
Nutritional value and chemical composition of “Boiled-smoked (pork) brisket.”
The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie content | 570 kcal | 1684 kcal | 33.8% | 5.9% | 295 g |
| Squirrels | 22.9 g | 76 g | 30.1% | 5.3% | 332 g |
| Fats | 47.3 g | 56 g | 84.5% | 14.8% | 118 g |
The energy value of boiled-smoked brisket (pork) is 570 kcal.
Primary Source: Created in the application by the user. Read more.
** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.
Properties of Pork Belly
Nutritional information | Vitamins | Minerals
How much does Pork Belly cost (average price for 1 kg)?
Moscow and Moscow region.
189 rub.
Pork, like any type of meat, is an essential product in the diet. True, each person has his own preferences for any type of meat product. Some people love chicken, while others just love lamb. Nevertheless, pork is perhaps the most popular meat all over the world, which is caused not only by the generally recognized taste properties of pork, but also by its undoubted benefits. Among all types of meat, it is pork that causes the most fierce debates, and, by the way, not only lovers of aromatic kebabs and ham, but also scientists and doctors argue about the dangers and benefits of pork.
It is worth noting that pork contains a huge amount of protein, amino acids, zinc, iron, vitamins and other macro and microelements. Proteins serve as an indispensable basis for the construction and restoration of tissues in the human body. Fat is a source of energy, which, due to the extractive substances contained in it, gives a unique taste and aroma to meat dishes. Thanks to these beneficial properties of pork, the process of secretion of digestive juices is activated, and food is well absorbed.
It is also known that the fat contained in pork is a generally recognized antidepressant, especially lard. But pork belly is that part of the pork carcass in which the proportion of this fat and meat is in the optimal ratio. Thanks to these beneficial properties of pork belly, in cooking it is recognized as an excellent product that can be used not only for frying, but also for baking and boiling. However, you should not get carried away with this meat product, since the calorie content of pork belly is quite high and amounts to 518 kcal per 100 grams.
Cooks from almost all countries of the world have in their stock a myriad of recipes for preparing this product. For example, when baked it turns out juicy and soft at the same time; it is especially good with grated horseradish as a seasoning. Despite the fact that such pork belly will be a satisfying dish on your table, it also does not require much time. It is very easy to prepare, so you will still have free time that you can devote to yourself or prepare for the arrival of guests.
Of course, if we touch on the topic of the dangers of pork and meat in general, it should be noted that the only danger to the health of a person who eats fresh or salted pork is trichinosis. This is a disease caused by parasites living in live or killed animals. They are quite difficult to detect. But with proper preparation of pork belly, you can safely enjoy the meat dish without fear of possible unpleasant consequences.
Calorie content of boiled-smoked pork belly. Chemical composition and nutritional value.
Nutritional value and chemical composition of “boiled-smoked pork belly”.
The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie content | 445.5 kcal | 1684 kcal | 26.5% | 5.9% | 378 g |
| Squirrels | 11 g | 76 g | 14.5% | 3.3% | 691 g |
| Fats | 45 g | 56 g | 80.4% | 18% | 124 g |
| Carbohydrates | 3.7 g | 219 g | 1.7% | 0.4% | 5919 g |
The energy value of boiled-smoked pork belly is 445.5 kcal.
Primary Source: Created in the application by the user. Read more.
** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.
Calorie content Boiled-smoked pork belly. Chemical composition and nutritional value.
Nutritional value and chemical composition of “Boiled-smoked pork belly.”
The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie content | 481.6 kcal | 1684 kcal | 28.6% | 5.9% | 350 g |
| Squirrels | 6.4 g | 76 g | 8.4% | 1.7% | 1188 g |
| Fats | 50.6 g | 56 g | 90.4% | 18.8% | 111 g |
| Carbohydrates | 4 g | 219 g | 1.8% | 0.4% | 5475 g |
The energy value of boiled-smoked pork belly is 481.6 kcal.
Primary Source: Created in the application by the user. Read more.
** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.
Calorie content of pork belly, boiled and smoked. Chemical composition and nutritional value.
Nutritional value and chemical composition of “boiled-smoked pork belly.”
The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie content | 570 kcal | 1684 kcal | 33.8% | 5.9% | 295 g |
| Squirrels | 22.9 g | 76 g | 30.1% | 5.3% | 332 g |
| Fats | 4.3 g | 56 g | 7.7% | 1.4% | 1302 g |
The energy value of boiled-smoked pork belly is 570 kcal.
Primary Source: Created in the application by the user. Read more.
** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.
How to cook boiled smoked brisket
The recipe for cooking smoked brisket at home is quite simple. The whole procedure takes from 30 minutes to 2 days, depending on the smoking method.
Boiled-smoked brisket in a hot-smoked smokehouse
Dry the boiled brisket by hanging it in the open air for several hours. Place special wood chips from fruit trees - apple, cherry, apricot, plum, pear, alder - into the smokehouse. You can use a sprig of juniper. You should not overuse conifers - they give a tart, resinous taste. Birch is also not suitable.
Place the tray and wire rack and place the meat. Smoke at 100 degrees for 1-3 hours. Cooking time directly depends on the thickness of the pieces and personal preferences of the cook.
Important! Only wet wood chips should be used in the smokehouse!
4
Before you start smoking, you must carefully read the instructions included with the unit.
Recipe for boiled cold smoked brisket
Cold smoking takes longer, but the excellent result is worth the 2-7 days of waiting. Boiled-smoked brisket turns out aromatic, with an amazing delicate taste. The smoking period depends entirely on the size of the parts, so you shouldn’t use too large ones.
After boiling, the meat should be well dried in air for 120-180 minutes. Hang in a smoking cabinet at a temperature of 24-36 degrees for 2-7 days. Place the finished smoked meats in the open air for a day. After this, put it in the refrigerator for 2-3 days so that the brisket is completely ripe.
5
Under no circumstances should wet pieces of brisket be placed in the smoker.
Boiled smoked brisket cooked with liquid smoke
The easiest and fastest way to impart a smoky flavor to a brisket is to spray it with liquid smoke. If the household does not have its own smokehouse, or is running out of time, a bottle of a substitute will solve the problem. You can prepare it in two ways:
- place the boiled brisket in the marinade with liquid smoke added according to the instructions for several hours;
- Coat the soaked raw materials with liquid smoke and bake in the oven until cooked - about 30 minutes.
Advice! You can use simple baking technology in a disposable smokehouse. The set includes foil and wood chips.
The brisket should be placed on wood chips, packed tightly, and baked in the oven at 180 degrees for 90-120 minutes.
Calorie content Boiled-smoked pork belly. Chemical composition and nutritional value.
Nutritional value and chemical composition of “Boiled-smoked pork belly.”
The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie content | 481.6 kcal | 1684 kcal | 28.6% | 5.9% | 350 g |
| Squirrels | 6.4 g | 76 g | 8.4% | 1.7% | 1188 g |
| Fats | 50.6 g | 56 g | 90.4% | 18.8% | 111 g |
| Carbohydrates | 4 g | 219 g | 1.8% | 0.4% | 5475 g |
The energy value of boiled-smoked pork belly is 481.6 kcal.
Primary Source: Created in the application by the user. Read more.
** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.
Recipe for cooking pork belly in a bag or sleeve
Brisket cooked in a bag has only 132.6 kcal per 100 g.
This figure is relevant if only salt and spices are added to the meat.
BJU:
| BJU | Value in g (per 100 g) |
| Squirrels | 27,8 |
| Fats | 2,1 |
| Carbohydrates | 0,6 |
What ingredients will you need?
For the dish you need to take:
- brisket – 1.6-1.8 kg;
- spices – 2 tbsp. l.;
- garlic – 2-3 cloves;
- salt.
Any spices will do. It is most convenient to use a ready-made composition designed specifically for pork.
Step-by-step cooking process
The cooking process includes several stages:
- The brisket should be washed with water, dried and cut into 2 equal pieces.
- The garlic is passed through a press or crushed in any other convenient way. Then it is combined with seasonings and salt.
- Rub the resulting aromatic mixture onto the meat on all sides and let it sit like this for 80-90 minutes.
- The prepared brisket must be placed in baking bags, tied tightly and sent to cook in a saucepan over low heat for about 110-130 minutes after boiling.
- After the specified time has passed, you need to turn off the heat on the stove and leave the meat to cool directly in the liquid in which it was cooked. There is no need to unwrap the package.
The finished treat is removed and wrapped in foil. In this form it should be sent to the refrigerator. You can also store the meat in baking paper or a covered container.
Rules for serving dishes, decoration
The already chilled brisket is served to the table. It is cut into portions and complemented with homemade pickles.
Calorie content Boiled-smoked pork belly. Chemical composition and nutritional value.
Nutritional value and chemical composition of “Boiled-smoked pork belly.”
The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie content | 445.5 kcal | 1684 kcal | 26.5% | 5.9% | 378 g |
| Squirrels | 11 g | 76 g | 14.5% | 3.3% | 691 g |
| Fats | 45 g | 56 g | 80.4% | 18% | 124 g |
| Carbohydrates | 3.7 g | 219 g | 1.7% | 0.4% | 5919 g |
The energy value of boiled-smoked pork belly is 445.5 kcal.
Primary Source: Created in the application by the user. Read more.
** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.
Calorie content Smoked-boiled pork belly. Chemical composition and nutritional value.
Nutritional value and chemical composition of “Smoked-boiled pork belly.”
The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie content | 356 kcal | 1684 kcal | 21.1% | 5.9% | 473 g |
| Squirrels | 17 g | 76 g | 22.4% | 6.3% | 447 g |
| Fats | 32 g | 56 g | 57.1% | 16% | 175 g |
| Water | 33.8 g | 2273 g | 1.5% | 0.4% | 6725 g |
| Ash | 3.5 g | ~ | |||
| Vitamins | |||||
| Vitamin B1, thiamine | 0.31 mg | 1.5 mg | 20.7% | 5.8% | 484 g |
| Vitamin B2, riboflavin | 0.08 mg | 1.8 mg | 4.4% | 1.2% | 2250 g |
| Vitamin E, alpha tocopherol, TE | 0.3 mg | 15 mg | 2% | 0.6% | 5000 g |
| Vitamin RR, NE | 5 mg | 20 mg | 25% | 7% | 400 g |
| Niacin | 1.6 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 159 mg | 2500 mg | 6.4% | 1.8% | 1572 g |
| Calcium, Ca | 18 mg | 1000 mg | 1.8% | 0.5% | 5556 g |
| Magnesium, Mg | 13 mg | 400 mg | 3.3% | 0.9% | 3077 g |
| Sodium, Na | 1087 mg | 1300 mg | 83.6% | 23.5% | 120 g |
| Sera, S | 100 mg | 1000 mg | 10% | 2.8% | 1000 g |
| Phosphorus, Ph | 100 mg | 800 mg | 12.5% | 3.5% | 800 g |
| Microelements | |||||
| Iron, Fe | 1.6 mg | 18 mg | 8.9% | 2.5% | 1125 g |
| Essential amino acids | |||||
| Arginine* | 0.57 g | ~ | |||
| Valin | 0.64 g | ~ | |||
| Histidine* | 0.32 g | ~ | |||
| Isoleucine | 0.39 g | ~ | |||
| Leucine | 0.69 g | ~ | |||
| Lysine | 0.88 g | ~ | |||
| Methionine | 0.29 g | ~ | |||
| Methionine + Cysteine | 0.48 g | ~ | |||
| Threonine | 0.42 g | ~ | |||
| Tryptophan | 0.2 g | ~ | |||
| Phenylalanine | 0.37 g | ~ | |||
| Phenylalanine+Tyrosine | 0.68 g | ~ | |||
| Nonessential amino acids | |||||
| Alanin | 0.58 g | ~ | |||
| Aspartic acid | 0.87 g | ~ | |||
| Hydroxyproline | 0.19 g | ~ | |||
| Glycine | 0.62 g | ~ | |||
| Glutamic acid | 1.28 g | ~ | |||
| Proline | 0.49 g | ~ | |||
| Serin | 0.41 g | ~ | |||
| Tyrosine | 0.31 g | ~ | |||
| Cysteine | 0.19 g | ~ | |||
| Sterols (sterols) | |||||
| Cholesterol | 63 mg | max 300 mg | |||
| Saturated fatty acids | |||||
| Saturated fatty acids | 18.9 g | max 18.7 g |
The energy value of smoked and boiled pork belly is 356 kcal.
Primary Source: Created in the application by the user. Read more.
** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.
Smoked-boiled pork belly
Ingredients:
- pork brisket – 5 kg;
- saltpeter – 2.5 g;
- a few black peppercorns;
- bay leaf - to taste,
- ground red pepper - to taste;
- garlic – 2-3 cloves;
- sugar – 100 g;
- salt – 250 g
- water - 5 l
How to cook smoked-boiled pork belly:
Rinse the pork belly well and pat dry. Then put it in the container in which you will salt.
Prepare the brine: add sugar, salt, pre-peeled garlic, ground red pepper, ground black pepper, and saltpeter into boiling water.
Boil the brine for 10-15 minutes. Then cover the pork belly with cooled brine and leave it in a fairly cool room for about a week.
After this, hang the meat for final drying in a ventilated and cool room.
After a couple of weeks, you can start hot smoking the brisket. Smoking time is from half an hour to an hour.
After this, cook the brisket in boiling water for 1.5-2 hours over low heat.
Calorie content Smoked-boiled pork brisket. Chemical composition and nutritional value.
Nutritional value and chemical composition of “Smoked-boiled pork brisket”.
The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie content | 268 kcal | 1684 kcal | 15.9% | 5.9% | 628 g |
| Squirrels | 13 g | 76 g | 17.1% | 6.4% | 585 g |
| Fats | 24 g | 56 g | 42.9% | 16% | 233 g |
The energy value of smoked-boiled pork brisket is 268 kcal.
Primary Source: Created in the application by the user. Read more.
** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.
Calories Brisket “Hunter” smoked and boiled (pork)
Smoked-boiled “Hunter” brisket (pork) - 240 kk
is rich in vitamins and minerals such as: choline - 13.8%, vitamin B6 - 11.5%, vitamin B12 - 54.3%, vitamin PP - 15.2 %, phosphorus - 15.6%, copper - 15.4%, selenium - 59.6%, zinc - 38.2%
- Choline
is part of lecithin, plays a role in the synthesis and metabolism of phospholipids in the liver, is a source of free methyl groups, and acts as a lipotropic factor. - Vitamin B6
is involved in maintaining the immune response, processes of inhibition and excitation in the central nervous system, in the transformation of amino acids, the metabolism of tryptophan, lipids and nucleic acids, promotes the normal formation of red blood cells, and maintaining normal levels of homocysteine in the blood. Insufficient intake of vitamin B6 is accompanied by decreased appetite, impaired skin condition, and the development of homocysteinemia and anemia. - Vitamin B12
plays an important role in the metabolism and transformation of amino acids. Folate and vitamin B12 are interconnected vitamins that are involved in hematopoiesis. A lack of vitamin B12 leads to the development of partial or secondary folate deficiency, as well as anemia, leukopenia, and thrombocytopenia. - Vitamin PP
is involved in redox reactions of energy metabolism. Insufficient vitamin intake is accompanied by disruption of the normal condition of the skin, gastrointestinal tract and nervous system. - Phosphorus
takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is part of phospholipids, nucleotides and nucleic acids, and is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, and rickets. - Copper
is part of enzymes that have redox activity and are involved in the metabolism of iron, stimulates the absorption of proteins and carbohydrates. Participates in the processes of providing oxygen to the tissues of the human body. Deficiency is manifested by disturbances in the formation of the cardiovascular system and skeleton, and the development of connective tissue dysplasia. - Selenium
is an essential element of the antioxidant defense system of the human body, has an immunomodulatory effect, and is involved in the regulation of the action of thyroid hormones. Deficiency leads to Kashin-Beck disease (osteoarthritis with multiple deformities of the joints, spine and limbs), Keshan disease (endemic myocardiopathy), and hereditary thrombasthenia. - Zinc
is part of more than 300 enzymes and is involved in the processes of synthesis and breakdown of carbohydrates, proteins, fats, nucleic acids and in the regulation of the expression of a number of genes. Insufficient consumption leads to anemia, secondary immunodeficiency, liver cirrhosis, sexual dysfunction, and the presence of fetal malformations. Research in recent years has revealed the ability of high doses of zinc to disrupt the absorption of copper and thereby contribute to the development of anemia.
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Usage
Pork belly has the perfect ratio of meat to fat. Because of this, it lends itself to boiling, frying, and baking. There are a huge number of dishes using this product. And this can be the favorite dish of any housewife, since cooking such meat does not require a lot of time and large expenses. You can cook the brisket directly with the bone, or you can fry the meat separately, and use the bones to make an aromatic and very tasty broth. The brisket can be stuffed with apples and cabbage - the dish will be very juicy. To do this, you need to take a brisket and make a hole between the bones and meat. Then you need to put minced cabbage and apples into this hole. Then this place must be sewn up and placed on a baking sheet. Initially, you need to pour 3 tbsp on it. water. Minced meat: add apples, cut into small pieces, pepper and a tablespoon of butter to freshly chopped and squeezed cabbage. Mix everything thoroughly. Cook the dish in the oven until done.
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| Chicken heart Chicken heart is the smallest offal. Its size is approximately 3 - 4 cm, and its weight is about 35 grams. Fresh hearts are red in color and have a firm texture. It is advisable to buy and store the product at zero temperature. This offal, beloved by housewives and chefs, is universal in use. We've gotten used to using chicken hearts to prepare first and second courses and add them to salads and appetizers. There are a lot of benefits packed into such a small product. |
| Pig ears Pig ears are one of the less common types of snacks. Despite the fact that they are not often seen on our table, there are a large number of recipes for cooking pig ears. They are boiled, fried, pickled, salted, smoked, served with cheese, garlic, and sauces. The real fans of these by-products are China, Korea, Lithuania, Germany, the Czech Republic, Russia, Belarus, and Ukraine. In Tatarstan, salted pig ears are used as a beer snack. |
| Beef Flank Beef flank or flank is the meaty, fatty part of the cattle that is located under the ribs. The flank is riddled with veins and connective tissue. It is located under the ribs, and therefore it contains cartilage and bones. If the cow is old, then the meat will be flabby and dark in color, such meat will be difficult to cut. As a rule, flank meat goes on sale already in processed form. The meat should be bright red with streaks of fat. It is more suitable for first courses and minced meat. |
| Raw smoked loin The loin is the dorsal part of the animal. Typically, such meat does not have fatty streaks. Raw smoked meat has always been famous for its pleasant smell and delicate taste. Smoking is carried out in stoves, the meat simmers for a long time and is saturated with the smell of a fire. |
| Ostrich meat The largest bird and the only representative of the ostrich family is the African ostrich. The age of an ostrich can reach seventy years. Of these, for about thirty to forty years they are capable of reproduction. Relatively recently, ostrich farms began to appear in many countries, including the Russian Federation. These birds are raised to obtain (from one female) about 90 kg of dietary meat, 2-2.5 kg of feathers, 1-2 m of skin and about 50 eggs per year. It is thanks to their high productivity that ostriches are becoming increasingly popular. It should also be noted that they grow quickly and the meat that can be eaten is about 40 percent of the total weight, which is quite a high figure. Ostrich meat is more expensive than beef or pork, but is lower in calories and dietary. |
| Boiled and pressed venison Venison is a rather rare meat compared to pork, beef, chicken or veal. Deer live in different climatic zones - both in the steppe and tundra, but the original homeland of deer is considered to be Eurasia and America. They have already been brought to other parts of the world by people. Venison is very tasty and especially healthy when boiled and pressed. Most often, reindeer meat is used to prepare this dish. |
| Chicken soup set All over the world there are many ways to prepare soups, traditional for each country. It has long been believed that the main lunch dish is soup, and sometimes this becomes the only dish for the whole day. It is because of this that good housewives appreciate its satiety and richness. Today, the tradition of serving this dish, rightfully considered homemade, in a tureen has reappeared. Various soups are included in the menu of different restaurants around the world, including the most popular ones. Chicken soup is one of the most popular soups, and has always been so. Chicken broth has always saved me from colds. Chicken noodles were used to restore strength after long walks in winter. And light chicken soup with vegetables is rightfully considered healthy and harmless to the figure. |
| Beef tripe Beef tripe is the muscle tissue of the stomach of cows (bulls). On one side (the outside) it has a smooth surface, and on the inside it is covered with numerous hairy outgrowths. They increase the internal area of the cow's stomach and improve the absorption of nutrients. Depending on the age of the animal, the scar can range from light pink to dirty gray. The interior is usually painted in dark greenish-brown colors before processing. After processing and cooking, the product acquires a dense consistency, a light yellowish-white color and a characteristic rich taste and smell. Hearty and nutritious tripe dishes are loved in many national cuisines of the world, especially in the northern and mountainous regions. Thus, it is the main component of the famous Scottish haggis and Polish flasks. |
| Boiled chicken fillet Chicken meat is an internationally recognized dietary and delicacy product. Fillet, or chicken breast, is the healthiest part of the chicken. It has a high protein content and a minimal amount of fat. This meat is well absorbed by the body and is almost always present in the diet. White fillet has a low cholesterol content, which is also very healthy. Cooking chicken fillet is very simple, however, the processing method will directly affect the healthfulness and dietary content of the resulting dish. Boiled fillet is the most dietary and healthy dish made from chicken. |
| Beef brisket Beef brisket is meat that comes from the front part of a fresh beef carcass. There are several varieties of recipes for preparing this product, but now we will talk about smoked brisket. |
