Calorie content Beef udder. Chemical composition and nutritional value.
Nutritional value and chemical composition of “Beef udder”.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie content | 173 kcal | 1684 kcal | 10.3% | 6% | 973 g |
| Squirrels | 12.3 g | 76 g | 16.2% | 9.4% | 618 g |
| Fats | 13.7 g | 56 g | 24.5% | 14.2% | 409 g |
| Water | 72.6 g | 2273 g | 3.2% | 1.8% | 3131 g |
| Ash | 0.8 g | ||||
| Vitamins | |||||
| Vitamin RR, NE | 3.5 mg | 20 mg | 17.5% | 10.1% | 571 g |
| Macronutrients | |||||
| Calcium, Ca | 49 mg | 1000 mg | 4.9% | 2.8% | 2041 |
| Magnesium, Mg | 11 mg | 400 mg | 2.8% | 1.6% | 3636 g |
| Sera, S | 123 mg | 1000 mg | 12.3% | 7.1% | 813 g |
| Phosphorus, Ph | 141 mg | 800 mg | 17.6% | 10.2% | 567 g |
| Microelements | |||||
| Iron, Fe | 3.3 mg | 18 mg | 18.3% | 10.6% | 545 g |
The energy value of beef udder is 173 kcal.
Main source: Skurikhin I.M. and others. Chemical composition of food products. 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.
Application
Beef udder must be prepared with extreme caution. Incorrect cooking technology can give the opposite result and zero usefulness. Before cooking, the udder should be soaked well in warm water. The soaking process should be at least 10-12 hours. The water needs to be changed periodically. The udder can be fried, stewed or baked, but only after boiling - this will take about 4 hours. It must be soft and tender so that the product is ready for cooking. The udder goes well with rice, potatoes, and stew. As an addition, you can use stewed vegetables, pumpkin, green peas and apples. Cutlets made from udder are in no way inferior in taste to cutlets made from regular minced meat. To prepare them you will need udder, milk, spices and eggs. 1. Cut the udder well and grind it into minced meat. 2. Beat the egg with salt and pepper. 3. Soak the bread in milk. 4. Connect everything and form balls. 5. Before frying, roll the cutlets in flour or breadcrumbs. You can use potatoes or rice as a side dish.
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What are the benefits of beef udder?
- 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. - Iron
is part of proteins with various functions, including enzymes. Participates in the transport of electrons and oxygen, ensures the occurrence of redox reactions and activation of peroxidation. Insufficient consumption leads to hypochromic anemia, myoglobin deficiency atony of skeletal muscles, increased fatigue, myocardiopathy, and atrophic gastritis.
Berlin schnitzel
Products
Beef udder – 700 grams Chicken egg – 1 piece Onion – 2 medium onions Flour – 40 grams Breadcrumbs – 30 grams Salt, peppercorns – to taste; cloves, bay leaf - 1 each
How to cook Berlin schnitzel
1. Rinse the beef udder, soak in cold water, boil in 2 liters of water, add onion, salt and pepper, cloves and bay leaf. 2. Place on low heat, covered, and cook for 4 hours. 3. Then cut the offal into slices 0.5 cm thick, roll in flour, egg and breadcrumbs, fry in a frying pan over medium heat without a lid for 3 minutes.
Stew
A simple recipe for making beef udder stew. Preparing a dish according to this recipe is very easy and quick. The calorie content of the dish is quite high, since the udder should be fried in fat.
Ingredients:
- broth – 1.5 l;
- 0.75 kg beef udder;
- fat and flour - 2 tablespoons each;
- carrots and onions – 2 pcs.;
- parsley – 1 root;
- potatoes – 6 pcs.;
- sour cream – 0.2 kg;
- tomato paste – 2 tablespoons;
- pepper and salt to taste.
Cooking method:
- Soak the offal for several hours and then cut into arbitrary pieces.
- Sprinkle the pieces with pepper and salt. Roll each piece in flour.
- Melt the fat in a frying pan and lay out the offal pieces rolled in flour.
- Fry until golden brown.
- Separately, fry randomly chopped carrots and onions in fat until golden brown.
- Place the vegetables and offal into a saucepan.
- Chop the parsley finely and the potatoes into medium cubes.
- Add them to the pan with the dish and pepper.
- Pour in the broth, cover with a lid and leave to cook over low heat.
- Simmer until all ingredients are soft.
- A few minutes before it’s ready, add sour cream and tomato paste.
- To reduce the calorie content of the dish, you can use sour cream with less fat content.
- Add salt to taste.
Bon appetit!
Benefits and harms
People have been preparing cow's udder for many years, mainly because of its properties. So what is the benefit and what is the harm?
This type of meat has many beneficial properties. It contains a lot of fat, which contributes to the formation of a large amount of energy. The udder is rich in elements such as sodium, calcium, iodine, iron, phosphorus. It contains two proteins that are very beneficial for skin and hair - collagen and elastin. There are also a lot of vitamins in the udder: B1, B2, B5, B6, PP, E, N.
Interesting fact! Despite the large amount of fat, cow udder is very low in calories and is easy to digest. It can be used in preparing dietary dishes.
But, despite all the advantages, this type of meat has one very big disadvantage - it is a very perishable product. If it is not fresh, you can be very poisoned. That is why you need to choose this product very carefully.
