Calories in pork knuckle. Chemical composition and nutritional value.
pork knuckle
is rich in vitamins and minerals such as: vitamin B1 - 26.7%, choline - 14%, vitamin B6 - 15%, vitamin B12 - 66.7%, vitamin PP - 23.5%, phosphorus - 16.3 %, cobalt - 70%, copper - 18%, molybdenum - 17.1%, chromium - 20%, zinc - 25%
- Vitamin B1
is part of the most important enzymes of carbohydrate and energy metabolism, providing the body with energy and plastic substances, as well as the metabolism of branched amino acids. A lack of this vitamin leads to serious disorders of the nervous, digestive and cardiovascular systems. - 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. - Cobalt
is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism. - 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. - Molybdenum
is a cofactor for many enzymes that ensure the metabolism of sulfur-containing amino acids, purines and pyrimidines. - Chromium
is involved in the regulation of blood glucose levels, enhancing the effect of insulin. Deficiency leads to decreased glucose tolerance. - 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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Application of pork knuckle
Preparing knuckle is quite easy. It can be boiled, fried, baked, smoked. The front shank is most often used to make broths, add it to soups and make jellied meat. The hind shank is recognized as meat, so you can prepare any main course from it. Pea soup cooked on pork knuckle is excellent.
Before baking, the shank is pre-boiled or marinated. The knuckle is suitable for making meatloaves. This roll has the taste of boiled pork, only much juicier and softer. It is best to combine the shank with fresh or sauerkraut. Pork is also suitable for combination with other foods, for example, potatoes, mushrooms, pasta, cereals, vegetables and even fruits.
For cooking, it is ideal to take a shank from a two-year-old animal. This shank is the softest, most nutritious and tender. For a more pleasant taste when cooking, you can add a little vinegar to the pan, just remember that this will make the meat a little tougher. After cooking, the shank is put aside for three hours and only then the bristles are burned from it. You can serve any sauces, mustard, mayonnaise and various spices with the knuckle.
Pork knuckle
is the part of the pork butt that is adjacent to the knee.
This part is also called the shin. She has practically no meat, but she has plenty of ligaments and tendons.
The front shanks have many veins, so they are mainly used for preparing jellied meat and aspic. Hind shanks have meat near the bone and if properly processed, you can get a tasty and original dish.
How to choose?
To make a pork knuckle dish tasty, you need to choose the right one in the store.
To do this, follow these recommendations:
Beneficial features
The benefit of pork knuckle lies in the presence of gelling substances, which are important for bone, ligament and cartilage tissue. Jellied meat made from knuckle contains a large amount of collagen, which increases the elasticity of joints. The knuckle contains glycine and B vitamins in large quantities. The product contains arachidic acid, which has a positive effect on metabolism and the functioning of the nervous system.
Use in cooking
Most often, the front shank is used to prepare various dishes. The most popular dish of national Czech cuisine is Veprevo Kolence, which is a baked pork leg in beer. In addition, it can be boiled with various spices or smoked. Based on this part of the carcass, broths for first courses are prepared. Of course, it is impossible to prepare a delicious, rich jellied meat without using pork knuckle.
They also make rolls from it, which taste similar to boiled pork.
How to cook delicious pork knuckle?
Pork knuckle with skin - calorie content, beneficial properties, benefits and harms, description
Calories, kcal:
294
Carbohydrates, g:
0.0
Pork knuckle appeals to many people, and this is not surprising. Many world cuisines can boast of their own recipe for this dish. The “beer” countries are especially tasty: the Czech Republic, Germany and England.
The knuckle (aka “shank”) is a piece of pork leg adjacent to the knee (the Czechs call the finished dish “pecheve veprevo koleno”). The meat on it is represented by connective tissues and rough muscles.
Calorie content of pork knuckle with skin
The calorie content of pork knuckle with skin is 294 kcal per 100 grams of product.
Composition of pork knuckle with skin
Pork knuckle with skin contains a lot of vitamins (almost the entire B-group, PP, E and H), as well as macro- and microelements (calcium, tin, magnesium, nickel, sodium, cobalt, potassium, molybdenum, phosphorus, fluorine, chlorine , chromium, sulfur, manganese, iron, copper, zinc and iodine).
Pork knuckle with skin in cooking
For preparing first courses, the hind legs are usually used - there is more meat there, but the front legs are also suitable for jellied meat - the content of gelling substances in the joints is equally high.
The meat on the knuckle is enough not only for a delicious soup, but also for a full second course. Lovers of rich pea soup, for example, will especially enjoy the smoked knuckle - it is the main component. However, after boiling it in advance, you can also bake it with spices in the oven or make a roll from it (calorizer). The latter will be similar to boiled pork, only much juicier and softer.
However, even despite the traditional side dish - stewed cabbage, it is often difficult to afford this delicious dish, but no one can forbid it. You should occasionally treat yourself to this delicacy with a glass of excellent beer.
Application
The knuckle is widely used both in the preparation of first courses and second courses. To prepare a tasty and aromatic soup, rich in rich broth, the hind legs are suitable, because there's more meat there. And for everyone’s favorite jellied meat, the front ones will be the best - they contain special substances in the joints that promote the formation of jelly. The knuckle is rich in meat, which is enough not only for soup, but also for a nutritious main course. It is especially popular to prepare smoked knuckle, which is suitable both for an appetizer and as a separate dish. It can also be used to make pea soup. In addition, the shank can be successfully baked in the oven using spices and herbs, or made into a delicious and juicy roll. The best addition to the shank would be sauerkraut or salted cabbage and a glass of aromatic beer.
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Calories Pork knuckle. Chemical composition and nutritional value.
Nutritional value and chemical composition of “Pork knuckle”.
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 | 290.9 kcal | 1684 kcal | 17.3% | 5.9% | 579 g |
| Squirrels | 18.49 g | 76 g | 24.3% | 8.4% | 411 g |
| Fats | 24.15 g | 56 g | 43.1% | 14.8% | 232 g |
| Water | 77.45 g | 2273 g | 3.4% | 1.2% | 2935 g |
| Ash | 1.05 g | ~ | |||
| Vitamins | |||||
| Vitamin B1, thiamine | 0.08 mg | 1.5 mg | 5.3% | 1.8% | 1875 |
| Vitamin B2, riboflavin | 0.27 mg | 1.8 mg | 15% | 5.2% | 667 g |
| Vitamin B5, pantothenic | 1.3 mg | 5 mg | 26% | 8.9% | 385 g |
| Vitamin B6, pyridoxine | 0.44 mg | 2 mg | 22% | 7.6% | 455 g |
| Vitamin B9, folates | 15 mcg | 400 mcg | 3.8% | 1.3% | 2667 g |
| Vitamin B12, cobalamin | 1.37 mcg | 3 mcg | 45.7% | 15.7% | 219 g |
| Vitamin RR, NE | 7.6 mg | 20 mg | 38% | 13.1% | 263 g |
| Macronutrients | |||||
| Potassium, K | 316 mg | 2500 mg | 12.6% | 4.3% | 791 g |
| Calcium, Ca | 20 mg | 1000 mg | 2% | 0.7% | 5000 g |
| Magnesium, Mg | 21 mg | 400 mg | 5.3% | 1.8% | 1905 |
| Sodium, Na | 85 mg | 1300 mg | 6.5% | 2.2% | 1529 g |
| Phosphorus, Ph | 192 mg | 800 mg | 24% | 8.3% | 417 g |
| Microelements | |||||
| Iron, Fe | 0.76 mg | 18 mg | 4.2% | 1.4% | 2368 g |
| Manganese, Mn | 0.009 mg | 2 mg | 0.5% | 0.2% | 22222 g |
| Copper, Cu | 74 mcg | 1000 mcg | 7.4% | 2.5% | 1351 g |
| Selenium, Se | 8 mcg | 55 mcg | 14.5% | 5% | 688 g |
| Zinc, Zn | 4.02 mg | 12 mg | 33.5% | 11.5% | 299 g |
| Essential amino acids | |||||
| Arginine* | 1.135 g | ~ | |||
| Valin | 1.064 g | ~ | |||
| Histidine* | 0.7 g | ~ | |||
| Isoleucine | 0.95 g | ~ | |||
| Leucine | 1.533 g | ~ | |||
| Lysine | 1.589 g | ~ | |||
| Methionine | 0.45 g | ~ | |||
| Threonine | 0.842 g | ~ | |||
| Tryptophan | 0.194 g | ~ | |||
| Phenylalanine | 0.777 g | ~ | |||
| Nonessential amino acids | |||||
| Alanin | 1.148 g | ~ | |||
| Aspartic acid | 1.663 g | ~ | |||
| Glycine | 0.99 g | ~ | |||
| Glutamic acid | 3.051 g | ~ | |||
| Proline | 0.805 g | ~ | |||
| Serin | 0.722 g | ~ | |||
| Tyrosine | 0.614 g | ~ | |||
| Cysteine | 0.219 g | ~ | |||
| Sterols (sterols) | |||||
| Cholesterol | 75 mg | max 300 mg | |||
| Saturated fatty acids | |||||
| Saturated fatty acids | 0.738 g | max 18.7 g | |||
| 12:0 Lauric | 0.01 g | ~ | |||
| 14:0 Miristinovaya | 0.084 g | ~ | |||
| 16:0 Palmitinaya | 0.416 g | ~ | |||
| 18:0 Stearic | 0.22 g | ~ | |||
| Monounsaturated fatty acids | 0.982 g | min 16.8 g | 5.8% | 2% | |
| 16:1 Palmitoleic | 0.088 g | ~ | |||
| 18:1 Oleic (omega-9) | 0.857 g | ~ | |||
| 20:1 Gadoleic (omega-9) | 0.007 g | ~ | |||
| Polyunsaturated fatty acids | 0.334 g | from 11.2 to 20.6 g | 3% | 1% | |
| 18:2 Linolevaya | 0.244 g | ~ | |||
| 18:3 Linolenic | 0.008 g | ~ | |||
| 20:4 Arachidonic | 0.075 g | ~ | |||
| Omega-3 fatty acids | 0.008 g | from 0.9 to 3.7 g | 0.9% | 0.3% | |
| Omega-6 fatty acids | 0.319 g | from 4.7 to 16.8 g | 6.8% | 2.3% |
The energy value of pork knuckle is 290.9 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.
Jellied meat in a slow cooker:
Cooking jellied meat in a slow cooker is very simple, profitable and convenient. You can load all the necessary ingredients into the multicooker in the evening and turn on the “Simmering” mode at night, or set the jellied meat to cook in the morning and go to work. Cooking such a dish in a slow cooker cannot be compared with cooking jellied meat on the stove: you don’t need to constantly run around and check whether the broth has escaped, you don’t need to skim off the foam and monitor the cooking temperature.
- Leg (pork) – 2 pcs.
- Meat (you can have chicken, beef, pork, or all together - to your taste!) - 0.5 kg
- Water - 2.5 l
- Onion - 1 pc.
- Salt
- Black pepper (peas) – 5 pcs.
- Garlic - 5 teeth.
Read also: What can be done with ginger recipes
Take the pork legs, clean them well and leave them to soak in water for an hour.
Cut the rest of the meat into medium pieces.
Place the pork legs and meat in a pot, add a whole, peeled onion. Salt, add spices, fill with water to the maximum level. Set to “Extinguishing” mode, time – 6 hours.
Maybe overnight. And in the morning, open the pot, take out the meat, add crushed garlic to the broth and leave to stand for about 20 minutes. While the broth is steeping, cut the meat into small pieces, put it in a mold and fill it with strained broth. Once the molds have cooled, place them in the refrigerator until completely set.
Calories in boiled pork knuckle. Chemical composition and nutritional value.
Nutritional value and chemical composition of “boiled pork knuckle”.
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 | 252.3 kcal | 1684 kcal | 15% | 5.9% | 667 g |
| Squirrels | 19.9 g | 76 g | 26.2% | 10.4% | 382 g |
| Fats | 18.2 g | 56 g | 32.5% | 12.9% | 308 g |
The energy value of boiled pork knuckle is 252.3 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.
Pork knuckle, shank - calorie content (how many calories in 100 grams)
Product category
All products Meat Meat from slaughtered animals Meat of wild animals (game) By-products Poultry meat (and offal) Fish Seafood (all categories) Shellfish Crustaceans (crayfish, crabs, shrimp) Seaweed Eggs, egg products Milk and dairy products (all categories) Cheese Milk and fermented milk products Cottage cheese Other milk products Soya and soy products Vegetables and vegetable products Tubers Root vegetables Cabbage (vegetables) Salad (vegetables) Spicy (vegetables) Bulbs (vegetables) Solanaceous Melons Legumes Grains (vegetables) Dessert (vegetables) Greens, herbs, leaves , salads Fruits, berries, dried fruits Mushrooms Fats, oils Lard, animal fat Vegetable oils Nuts Cereals, grains Seeds Spices, seasonings Flour, flour products Flour and bran, starch Bread, flatbreads, etc. Pasta, noodles (pasta) Sweets, confectionery products Fast food Drinks, juices (all categories) Fruit juices and nectars Alcoholic drinks Beverages (soft drinks) Sprouted seeds Vegetarian products Vegan products (without eggs and milk) Products for raw food diet Fruits and vegetables Products of plant origin Products of animal origin High protein products
Nutrient content
Water Protein Fats Carbohydrates Sugars Glucose Fructose Galactose Sucrose Maltose Lactose Starch Fiber Ash Calories Calcium Iron Magnesium Phosphorus Potassium Sodium Zinc Copper Manganese Selenium Fluoride Vitamin ABeta-caroteneAlpha-caroteneVitamin DVitamin D2Vitamin D3Vitamin EVitamin KV itamin CVitamin B1Vitamin B2Vitamin B3Vitamin B4Vitamin B5Vitamin B6Vitamin B9Vitamin B12TryptophanThreonineIsoleucineLeucineLysineMethionineCystinePhenylalanineTyrosineValineArginineHistidineAlanineAsparticGlutamicGlycineProlineSerineTotal of all saturated fatty acidsButyric acid -ta (butanoic acid) (4:0)Caproic acid (6:0)Caprilic acid (8: 0) Capric acid (10:0) Lauric acid (12:0) Myristic acid (14:0) Palmitic acid (16:0) Stearic acid (18:0) Arachidic acid (20:0) Behenic acid (22:0) )Lignoceric acid (24:0) Total of all monounsaturated fatty acids Palmitoleic acid (16:1) Oleic acid (18:1) Gadolinic acid (20:1) Erucic acid (22:1) Nervonic acid (24:1) Total all polyunsaturated fatty acidsLinoleic acid (18:2)Linolenic acid (18:3)Alpha-linolenic acid (18:3) (Omega-3)Gamma-linolenic acid (18:3) (Omega-6)Eicosadiene acid acid (20:2) (Omega-6)Arachidonic acid (20:4) (Omega-6)Tymnodonic acid (20:5) (Omega-3)Docosapentaenoic acid (22:5) (Omega -3) Cholesterol (cholesterol) Phytosterols (phytosterols) Stigmasterol Campesterol Beta-sitosterol (beta-sitosterol) Total trans fats Trans fats (monenoic) Trans fats (polyene) BCAAs Creatine Alcohol Caffeine Theobromine
Calories Pork knuckle. Chemical composition and nutritional value.
Nutritional value and chemical composition of “Pork knuckle”.
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 | 294 kcal | 1684 kcal | 17.5% | 6% | 573 g |
| Squirrels | 18.6 g | 76 g | 24.5% | 8.3% | 409 g |
| Fats | 24.7 g | 56 g | 44.1% | 15% | 227 g |
The energy value of pork knuckle is 294 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 pork knuckle?
There is enough meat on the shank to prepare not only soups, but also main courses. For example, there is such a dish as smoked shank, which rightfully takes pride of place when preparing rich pea soup. The fresh part of the ham can be deliciously baked in the oven, after boiling until tender. In some recipes, before boiling and baking, it is recommended to marinate the shank in a mixture of wine or wine vinegar with water, with the addition of spices and salt.
A very popular dish is pork knuckle roll, which in taste can be compared to boiled pork, only much juicier and softer. You can also prepare boiled-smoked knuckle, which, although it cannot be classified as a very healthy dish, on holidays you can treat yourself to this tasty, juicy and aromatic product, complementing it with a glass of high-quality light beer and all kinds of pickles.
Why shouldn't you eat knuckle regularly? Yes, because it is a high-calorie product with high nutritional value. The most suitable side dish for shanks is stewed, sour or fresh cabbage.
Calories in pork knuckle. Chemical composition and nutritional value.
Nutritional value and chemical composition of “pork knuckle”.
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 | 294 kcal | 1684 kcal | 17.5% | 6% | 573 g |
| Squirrels | 18.6 g | 76 g | 24.5% | 8.3% | 409 g |
| Fats | 24.7 g | 56 g | 44.1% | 15% | 227 g |
The energy value of pork knuckle is 294 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.
Amazing pork knuckle baked in a slow cooker
Soft, juicy meat, golden brown crust... pork knuckle will not leave anyone indifferent to a tasty and satisfying meal. And how much this product is respected by those who prefer beer to all drinks!
It is known that the Czechs are considered the main experts in the preparation of this dish. However, there is no universal recipe for the dish as such.
Each chef has his own, original recipe, with the help of which he manages to cook delicious, tender, aromatic meat every time.
Even though we don’t live in the Czech Republic, we also love to eat delicious food. Therefore, knuckle in a slow cooker is our choice.
The knuckle is the part of the pork leg that attaches to the knee joint and is made up of muscles and connective tissue.
The meat of this part cannot boast the same tenderness and softness as the neck; it is denser and tougher. If we really look at classic recipes (for example, baked boar’s knee), they all insist on long-term marinating of the shank.
Beer is offered as a marinade, and additional ingredients are used for baking, from the traditional garlic and bay leaf to unexpected honey, ginger root and apples.
All these manipulations and tricks have only one goal: to make the baked meat juicy and soft, melting in your mouth.
Since most of us do not have professional kitchen tools and appliances, we have to implement the recipe based on what is at hand.
You can cook the shank using the oven, however, this process is quite lengthy: first the leg is boiled, then baked, and you need to constantly pour the juice over the meat so that it does not dry out.
And still, as a result, the knuckle baked in the oven may turn out to be rather dry, with a tough skin that cannot be chewed. But the highlight of the dish is precisely this skin, which should be tender and soft.
As usual, salvation comes in the form of a multicooker. This miracle device allows you to cook a leg in such a way that it not only pleases the taste buds, but also looks as if it had just stepped out of a photo of an advertisement for a cozy Czech restaurant.
And most importantly, pork knuckle in a slow cooker practically does not require your attention. So, if we have convinced you of the many benefits of the dish, it’s time to read the recipe and get acquainted with the photos illustrating each step of the process.
- 1 Ingredients: 1.1 Step 1
- 1.2 Step 2
- 1.3 Step 3
- 1.4 Step 4
- 1.5 Step 5
Ingredients:
| Pork knuckle | – 2-3 pcs. |
| Onion | - 1 PC. |
| Carrot | - 1 PC. |
| Bay leaf | – 2-3 pcs. |
| Allspice | – 5-6 peas |
| Garlic | – 5-6 cloves |
| Wine | – 1 tbsp. |
| Soy sauce | – 1/3 tbsp. |
| Salt | – 1 tbsp. l. |
Step 1
The preparation of the dish begins with processing the legs. The meat must be washed thoroughly. If there is dirt or printing on the skin, all these marks must be scraped off with a knife or rubbed off with a scraper.
Place the prepared meat in a bowl. Add carrots and onions, peeled and cut into several pieces, pepper, bay leaf, and salt. Fill all this beauty with water so that the liquid completely covers the products.
When going to the market or store for meat, consider the volume of your multicooker. The recipe allows for the use of both front legs (they are smaller, you can fit four of them in a bowl) and back legs (they contain much more meat, but the dimensions also differ in size - more than two will not fit into the multicooker).
The photo shows that 3 legs fit into the multicooker bowl: 1 larger shank (back) and 2 smaller ones (front).
Step 2
The “Stew” mode will help you prepare our dish. Here the recipe suggests reducing time for owners of models with a double boiler function. Close the steam release valve and set the timer for forty minutes.
If your assistant does not have this option, cooking in the standard “Stew” mode will take an hour and a half.
After the specified time has passed, you will see that the meat has already boiled (as in the photo above), and the broth has become greasy.
Step 3
Remove the legs from the multicooker and place them in a separate bowl. Cut each clove of garlic into several longitudinal slices and stuff the stalks with garlic.
We no longer need a rich, aromatic broth, but we don’t dare pour out such beauty, do we? You can use it to make a sumptuous soup. There is another option - jellied meat (for this dish you need a decoction of pork legs).
Step 4
Return the shanks back to the empty bowl. Pour wine and soy sauce over the meat. Now our main task is to bake the shanks so that cooking ensures the presence of the coveted skin.
To do this, we will use the “Baking” mode, the time is thirty minutes (cooking should be carried out with the appliance lid closed).
Step 5
Open the lid of the multicooker, turn the legs over to the other side. The meat will spend the next fifteen minutes of the “Baking” program with the lid open: this way the sauce will thicken and the legs will fry a little. As a result, your shank in the slow cooker will look like the delicious piece from the bottom photo.
A nuance: each device has its own power and its own cooking characteristics. Different multicookers can cook completely different dishes using the same program.
If you see that the sauce has already evaporated sufficiently, it is better to cook for the last fifteen minutes with the lid closed, otherwise there is a risk of burning.
Returning to Czech restaurants, it should be noted: all local pork knuckle recipes recommend serving this dish with horseradish and sauerkraut.
See another version of this dish:
Source: https://recepti-vmultivarke.ru/svinina/rulka.html
Recipe Pork knuckle. Calorie, chemical composition and nutritional value.
Pork knuckle
is rich in vitamins and minerals such as: vitamin B1 - 67.6%, vitamin B2 - 18.3%, vitamin B5 - 19%, vitamin B6 - 28.3%, vitamin B12 - 27.8%, vitamin PP - 27.6%, potassium - 17%, phosphorus - 34.1%, copper - 11.1%, selenium - 73.3%, zinc - 22.6%
- Vitamin B1
is part of the most important enzymes of carbohydrate and energy metabolism, providing the body with energy and plastic substances, as well as the metabolism of branched amino acids. A lack of this vitamin leads to serious disorders of the nervous, digestive and cardiovascular systems. - Vitamin B2
is involved in redox reactions, helps to increase the color sensitivity of the visual analyzer and dark adaptation. Insufficient intake of vitamin B2 is accompanied by impaired condition of the skin, mucous membranes, and impaired light and twilight vision. - Vitamin B5
is involved 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 intestines, and supports the function of the adrenal cortex. A lack of pantothenic acid can lead to damage to the skin and mucous membranes. - 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. - Potassium
is the main intracellular ion that takes part in the regulation of water, acid and electrolyte balance, and is involved in the processes of conducting nerve impulses and regulating blood pressure. - 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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Calories Pork knuckle. Chemical composition and nutritional value.
Nutritional value and chemical composition of “Pork knuckle”.
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 | 294 kcal | 1684 kcal | 17.5% | 6% | 573 g |
| Squirrels | 18.6 g | 76 g | 24.5% | 8.3% | 409 g |
| Fats | 24.7 g | 56 g | 44.1% | 15% | 227 g |
The energy value of pork knuckle is 294 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 Pork knuckle. Chemical composition and nutritional value.
Nutritional value and chemical composition of “Pork knuckle”.
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 | 349.8 kcal | 1684 kcal | 20.8% | 5.9% | 481 g |
| Squirrels | 13 g | 76 g | 17.1% | 4.9% | 585 g |
| Fats | 32.2 g | 56 g | 57.5% | 16.4% | 174 g |
| Carbohydrates | 2 g | 219 g | 0.9% | 0.3% | 10950 g |
The energy value of pork knuckle is 349.8 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 many calories are in jellied meat?
Let us immediately note that for a dish such as jellied meat, the calorie content will be difficult to unambiguously determine. It is largely determined by the ingredients and recipe. For example, if you take jellied pork, then in the classic recipe, then:
Its calorie content will be equal to, per 100 grams of product:
But we can often see a rather thick layer of fat appear on the surface of the jellied meat. Therefore, pork jellied meat can have different calorie content (sometimes up to 350 kcal). Therefore, for those who adhere to a diet or during fasting days, pork jellied meat is, of course, not recommended.
Jellied meat made from chicken is much lower in calories. Its energy value is approximately 120 kcal per 100 g. product. Considering that the best chicken jellied meat is made from “old” chicken, which has relatively little fat, its reasonable consumption will not significantly affect body weight. In addition, this type of jellied meat is very tender and, like any chicken dish, can well be called a dietary product.
Read also: Shish kebab in the microwave without grill recipes
But for people who are prescribed an extremely strict diet, beef jellied meat is best suited, the calorie content of which is only 80 kcal per 100 grams. product.
What is the calorie content of jellied meat prepared in different ways? And here it is:
Table of caloric content of jellied meat, per 100 grams of product:
| Product | Calories, in kcal |
| beef | 80,0 |
| pork | 180,0 |
| chicken | 120,0 |
| turkey | 52,0 |
| pork feet | 200,0 |
And the nutritional value of jellied meat prepared in different ways is as follows:
Table of nutritional value of jellied meat (BJU), per 100 grams of product:
| Product | Squirrels, gr. | Fats, gr. | Carbohydrates, gr. |
| beef | 11,4 | 2,8 | 0,5 |
| pork | 10,0 | 5,2 | 1,2 |
| chicken | 12,0 | 7,5 | 0,7 |
| turkey | 8,2 | 2,5 | 0,7 |
| pork feet | 16,2 | 13,3 | 0,9 |
How to prepare this dish at home? Here is one of the recipes:
Chicken jellied meat:
- Chicken breasts - 2-3 pieces - depending on size
- Boiled potatoes - 1 piece
- Boiled egg - 4 pieces
- Parsley - 1 bunch
- Garlic - 5 cloves (to taste)
- Gelatin (with seasonings) - 700 g. broth
Boil potatoes and eggs. The eggs are cut into 4 pieces each, and the potatoes into cubes. Boil the chicken, chop it finely (you can even just split it with your hands). Parsley is cut. They lay out the products. Gelatin is diluted in chicken broth and cooked, stirring, over low heat for about 10-15 minutes (according to the instructions). At the end, add finely chopped garlic to the broth. Pour broth over cooked foods. Then the dish is placed in the cold to harden. That's all! Eat for your health, only in moderation, since the calorie content of jellied meat, even from chicken, is quite high.
Calories in baked pork knuckle. Chemical composition and nutritional value.
Nutritional value and chemical composition of “baked pork knuckle”.
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 | 220 kcal | 1684 kcal | 13.1% | 6% | 765 g |
| Squirrels | 15 g | 76 g | 19.7% | 9% | 507 g |
| Fats | 18 g | 56 g | 32.1% | 14.6% | 311 g |
The energy value of baked pork knuckle is 220 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.
