Calculation of caloric content of a product per 100 grams
The calculation of the calorie content of 100 grams of product is based on previously known indicators of BZHU (abbreviation: proteins-fats-carbohydrates). The calculation method is the summation of these data (obtained by laboratory analysis and calculations) previously multiplied by a value equal to the energy released (calories) during their splitting. So, for example, 1 gram of protein or carbohydrate can release energy equal to 4.1 kcal, and fat a little more than 9. In calorie calculations, these numbers are usually rounded to whole numbers, as is the result itself.
Our example involves proteins - 15.2 grams, fats - 2.8 grams and carbohydrates - 1.9 grams contained in 100 grams of product. Next we perform the calculation:
Energy value of 100 grams = 15.2 (proteins)*4 + 2.8 (fat)*9 + 1.9 (carbohydrates)*4 = 60.8 + 25.2 + 7.6 = 93.6 kcal
Our calculated calorie content is more than 50, but less than 250 kcal, which means that beef kidneys are a medium-calorie product with a high protein content, an average level of fat and a low amount of carbohydrates.
Application
To appreciate all the benefits and taste of pork kidneys, you need to cook them correctly. Because of their specific smell, they must be soaked in water or milk before cooking. After this marinating, the smell goes away and the quality of the product becomes even better. It is better to cook kidneys separately from other offal. Pork kidneys are suitable for preparing both first and second courses. They make very tasty pickles and solyankas, as well as all kinds of stews, casseroles and kebabs. The kidneys can be used to make a delicious gravy for various side dishes. You need to salt the dish at the end of cooking. Many people like to fry kidneys and stew them in sour cream; it is important not to cut the pieces too thin because of the risk of drying them out. Kidneys are great for dietary dishes, as their calorie content is low. Pork kidneys are a valuable and tasty offal that is important to eat, but not more than once a week, as harmful substances accumulate in them. If you know when to stop and eat them carefully, the benefits to the body will be obvious.
Market Analytics
- COVID-19 is changing the rules of the game in the cosmetics market
- Beauty of the future: cosmetic innovations 2020
- New ingredients are the driving force of the cosmetics industry
Convenient search for beauty salons on our website
Beauty salons in Moscow Beauty salons in St. Petersburg Beauty salons in Ekaterinburg Beauty salons in Novosibirsk
Latest blog posts on our website
- Naturecream / Geranium (Pelargonium) oil for skin health and beauty
- Prostye-sovety / Save on a beauty salon: procedures that can be done at home
- Naturecream / Growth Factor - brings back youth?
- Oksana-Lezina / 3 effective abdominal exercises from a fitness instructor for beginners
- Prostye-sovety / Making perfect curls at home
- Prostye-sovety / Which hair removal method to choose
- Naturecream / Wrinkles Puppets
- Naturecream / PEPHA-TIGHT - instant skin lifting
- Naturecream / Blue light - a danger to the skin
- Naturecream / Cocoa Butter – A treat for the skin
Latest forum topics on our website
- Mrs._Smith / Badly sunburned! What to do?((
- Ice / Is it necessary to combine fitness classes with a diet?
- Antonova / What can be used for hair loss?
- Radio operatorKat / Who was on a protein diet?
- Suzanna / Mesotherapy on the face
Other articles in this section
| Beef Stroganoff Beef Stroganoff is a modern and very popular dish served in establishments from canteens to restaurants. It is believed that it is of Russian origin, but in reality this dish was invented during the Second World War and has no national basis or roots. Other names are also used - these are “Bef-Stroganov” or “Bef a la Stroganov”. |
| 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. |
| Chicken fillet Chicken fillet is white breast meat without bones or skin. Chicken fillet is rightfully considered the healthiest and most dietary meat; only fish meat contains less cholesterol. Chicken fillet is often consumed by athletes who need protein to build muscle mass. This offal is usually pale pink in color, the surface is fairly smooth, and the meat has no pungent odor. Almost everyone can eat fillet, as it is a low-fat dietary product. |
| Lamb (rack) Lamb is the meat of a young ram or sheep, if they are not yet a year old. The younger the individual, the juicier and more tender the meat. This animal is very popular in many countries for its speed and ease of preparation. The rack is probably the most delicious part of the carcass. Eight ribs completely free of fat - almost dietary food. |
| Seltz Seltz is a name for sausages in casings, pressed and boiled. The brawn is prepared from beef or other meat, bacon and offal. The name “Selts” itself comes from the so-called jellied meat from Germany. Seltz and similar dishes are widespread and popular in many countries of the world, for example, in Russia, Estonia, Romania, Germany, Norway, the Czech Republic, Belarus, Ukraine and other countries of the world. The difference is only in the cooking recipe and spices, and the cooking process is not much different. The meat included in the recipe of the dish undergoes the necessary processing. First, the meat is ground and its uneaten parts and parts with low nutritional value are eliminated. This is followed by salting, frying, boiling and smoking. For example, the Romans consumed boiled sausages, small smoked sausages, and pork sausages in rings or chains. |
| Chicken stomachs Domesticated wild chicken is now recognized as the most common type of poultry around the world. Over time, many different types of chicken have been developed. But it is their chicken stomachs that are recognized as one of the most delicious among offal products or “guts,” as people say. They are also sometimes referred to as “chicken navels.” The usefulness of chicken gizzards is preserved only when they are stored fresh for no more than 2 days, and when frozen, the product loses all its beneficial substances. To give tenderness and a more refined taste, chicken gizzards should be cooked for a long time, then they will delight any gourmet. |
| Beef kidneys Beef kidneys are an offal that belongs to the first category, as well as brains, liver, heart and tongue. They are dark brown in color and weigh from 500 to 1000g. The peculiarity of beef kidneys is that the older the animal, the richer the specific taste of the kidneys will be. In their unrefined form, the buds are always covered with a white film, wrapped in a layer of fat and a network of vessels, and consist of many lobes. |
| Boiled pork boiled boiled pork is a dish known since the 16th century. At its core, it is boneless meat, boiled in a whole piece and rubbed with spices. Previously, this dish was prepared from bear meat, but nowadays pork is most often used to prepare boiled pork. For boiled pork, the right choice of meat is very important. It is best to choose the neck; the layers of fat in the piece will prevent the dish from drying out. Ham is less suitable for boiled pork, but it has its place as an option. And, of course, the meat must be fresh, preferably fresh. |
| Chicken legs Chicken legs are the most common part of a chicken carcass, which is used to prepare various first and second courses. More than 5 thousand years have passed, and the chicken, domesticated by man, never ceases to be the most useful and productive bird. After all, we get from her not only meat, but also eggs, down, and feathers. Depending on what kind of chicken product a person needs, there are three main categories: egg (the highest percentage of egg production), meat (for home breeding) and meat (for producing chicken, including broiler chicken breeds). |
| Pork beef stroganoff One of the most popular dishes in Russian cuisine is beef stroganoff. The presented dish occupies a leading position in restaurant menus. Beef Stroganoff is the only national treasure of Russian cuisine that has no role model and is a classic standard. The original recipe contains beef. Currently, traditional meat is being replaced with chicken or pork. |
Vitamin content
Table 1
| Vitamins | Content | Daily norm |
| C (ascorbic acid) | 10 mg | 14.29 % |
| A (retinol) | 242 mcg | 24.2 % |
| E (α-, β-, γ-tocopherols) | 0.7 mg | 7 % |
| B1 (thiamine) | 0.39 mg | 26 % |
| B2 (riboflavin) | 1.8 mg | 100 % |
| B3 (PP) (nicotinamide) | 9.3 mg | 48.95 % |
| B4 (choline) | 320 mg | 64 % |
| B6 (pyridoxine) | 0.5 mcg | 25 % |
| B9 (folacin) | 56 mcg | 28 % |
| B12 (cobalamin) | 25 mcg | 833.33 % |
Beef kidneys contain vitamins with high and medium levels, if we consider them according to the approved standards for the significance of the nutritional value of the product.
At the highest level of importance in the food value chain are:
- C, takes part in the redox processes of the body, raises the tone of the body, strengthens the immune system.
- A, takes part in all functions of the body related to its growth and proper metabolism, preserves the structure of the cornea of the eye.
- B1, required to normalize the nervous and muscular systems.
- B2, maintains body tone.
- PP, participates in the formation of hemoglobin.
- B4, is involved in the biosynthesis of heme and proteins, cell proliferation, and tissue respiration.
- B6, participates in the metabolism of lipids and amino acids.
- B9, supports the hematopoietic and digestive system.
- B12 is involved in many metabolic processes in the body.
Vitamin E is at a medium level of importance; it keeps the muscular system in good shape.
How to cook kidneys correctly
Most people are absolutely sure that pork kidneys are tasteless meat that should be thrown away. The problem is that not everyone knows how to properly cook pork kidneys. The first and main thing to do is to soak them in water, in milk. You need to soak it properly, about 30-50 minutes, to completely remove all the smell and even make the taste a little different.
It is important to endure these 30-50 minutes. If you soak the offal in milk or water for a shorter amount of time, this will not help remove either the smell or the slightly bland taste. Only after this procedure can the product begin to be cut for cooking.
You can cook anything from the kidneys. They can be stewed, boiled, steamed and fried.
Butter is used for frying, salt can be added to taste. The kidney dish looks very tasty and cute. Creamy sauce goes perfectly with this product. You can trust the cooking to cookbooks or experiment on your own.
Pork kidneys: benefits and harms
Pork kidneys are an offal that has an even and smooth base. In their shape they are very similar to beans, and the weight of this product can reach 150 grams.
High quality buds should not have any cracks or damage, and should also have a brownish tint. It happens that the entire kidney has a fatty layer on its surface. So it must first be cleaned. The kidneys of young pigs can boast of more piquant and pleasant taste.
Benefits for the human body
It’s worth saying right away that such an offal as pig kidneys has undoubted benefits for human health. This is due to the fact that they contain B vitamins necessary for the normal functioning of the body. In addition, pork kidneys contain elements such as magnesium, potassium, sodium, sulfur, potassium, chlorine, etc. Pork kidneys included in the human diet promote better blood formation.
It is also worth saying that this offal contains a minimum amount of calories. It is for this reason that you can eat it even while on a diet.
Harm and contraindications
To date, no harm or special contraindications have been identified regarding the consumption of pork kidneys. The only exception is, perhaps, individual intolerance to this type of product. Otherwise, pork kidneys are a healthy and tasty product.
Helpful information
Initially after purchase you will notice a not entirely pleasant smell. So, in order to get rid of it, the kidneys need to be thoroughly washed and soaked in milk. In this way, you can eliminate the unpleasant odor and give the buds even better taste.
Pork kidneys can be added to both the first and second courses. It is important to remember one simple rule: under no circumstances should kidneys be combined with other offal.
Before you begin the process of preparing the kidneys, you need to soak them in ice water for three hours. After the water boils, it must be drained and the kidneys filled with new water, which is also brought to boiling water. You need to change the water three times in total.
If you decide to fry the kidneys, do not cut them too thin. Otherwise, the product may become dry and hard. Kidneys can be served with absolutely any side dish.
So, to summarize, let’s say that pig kidneys are not just a real delicacy, but also a useful product that saturates the human body with essential vitamins. Properly prepared kidneys will be a wonderful addition to any table.
Do you eat beef kidneys?
Once the white film and fat layer have been removed from the surface of the beef kidneys, they are soaked to get rid of the unpleasant odor. After this, you can prepare a wide variety of dishes from the kidneys, where the offal can act as both a main and an additional ingredient.
The most popular dishes with beef kidneys are beef stroganoff, rassolnik, solyanka, and julienne. In addition, the offal can be used as a basis for preparing gravies, fillings for pies and pies, etc.
