Рецепт салат «Парамониха». Калорийность, химический состав и пищевая ценность.

Химический состав и анализ пищевой ценности

Пищевая ценность и химический состав «салат «Парамониха»».

В таблице приведено содержание пищевых веществ (калорийности, белков, жиров, углеводов, витаминов и минералов) на 100 грамм съедобной части.

Нутриент	Количество	Норма**	% от нормы в 100 г	% от нормы в 100 ккал	100% нормы
Калорийность	91.7 кКал	1684 кКал	5.4%	5.9%	1836 г
Белки	0.9 г	76 г	1.2%	1.3%	8444 г
Жиры	5.4 г	56 г	9.6%	10.5%	1037 г
Углеводы	9.8 г	219 г	4.5%	4.9%	2235 г
Органические кислоты	0.3 г	~
Пищевые волокна	1.4 г	20 г	7%	7.6%	1429 г
Вода	81.4 г	2273 г	3.6%	3.9%	2792 г
Зола	0.672 г	~
Витамины
Витамин А, РЭ	424 мкг	900 мкг	47.1%	51.4%	212 г
бета Каротин	2.544 мг	5 мг	50.9%	55.5%	197 г
Витамин В1, тиамин	0.047 мг	1.5 мг	3.1%	3.4%	3191 г
Витамин В2, рибофлавин	0.042 мг	1.8 мг	2.3%	2.5%	4286 г
Витамин В4, холин	2.35 мг	500 мг	0.5%	0.5%	21277 г
Витамин В5, пантотеновая	0.151 мг	5 мг	3%	3.3%	3311 г
Витамин В6, пиридоксин	0.14 мг	2 мг	7%	7.6%	1429 г
Витамин В9, фолаты	8.772 мкг	400 мкг	2.2%	2.4%	4560 г
Витамин C, аскорбиновая	44.74 мг	90 мг	49.7%	54.2%	201 г
Витамин Е, альфа токоферол, ТЭ	2.681 мг	15 мг	17.9%	19.5%	559 г
Витамин Н, биотин	0.684 мкг	50 мкг	1.4%	1.5%	7310 г
Витамин К, филлохинон	5.1 мкг	120 мкг	4.3%	4.7%	2353 г
Витамин РР, НЭ	0.6665 мг	20 мг	3.3%	3.6%	3001 г
Ниацин	0.526 мг	~
Макроэлементы
Калий, K	179.81 мг	2500 мг	7.2%	7.9%	1390 г
Кальций, Ca	14.61 мг	1000 мг	1.5%	1.6%	6845 г
Магний, Mg	17.39 мг	400 мг	4.3%	4.7%	2300 г
Натрий, Na	10.07 мг	1300 мг	0.8%	0.9%	12910 г
Сера, S	15.61 мг	1000 мг	1.6%	1.7%	6406 г
Фосфор, Ph	35 мг	800 мг	4.4%	4.8%	2286 г
Хлор, Cl	24.39 мг	2300 мг	1.1%	1.2%	9430 г
Микроэлементы
Алюминий, Al	126.8 мкг	~
Бор, B	75.4 мкг	~
Железо, Fe	0.542 мг	18 мг	3%	3.3%	3321 г
Йод, I	1.23 мкг	150 мкг	0.8%	0.9%	12195 г
Кобальт, Co	2.982 мкг	10 мкг	29.8%	32.5%	335 г
Литий, Li	1.053 мкг	~
Марганец, Mn	0.0895 мг	2 мг	4.5%	4.9%	2235 г
Медь, Cu	54.39 мкг	1000 мкг	5.4%	5.9%	1839 г
Молибден, Mo	2.456 мкг	70 мкг	3.5%	3.8%	2850 г
Никель, Ni	5.088 мкг	~
Рубидий, Rb	137.2 мкг	~
Селен, Se	0.158 мкг	55 мкг	0.3%	0.3%	34810 г
Фтор, F	12.46 мкг	4000 мкг	0.3%	0.3%	32103 г
Хром, Cr	2.11 мкг	50 мкг	4.2%	4.6%	2370 г
Цинк, Zn	0.2193 мг	12 мг	1.8%	2%	5472 г
Усвояемые углеводы
Крахмал и декстрины	0.175 г	~
Моно- и дисахариды (сахара)	9.7 г	max 100 г
Глюкоза (декстроза)	0.667 г	~
Сахароза	1.754 г	~
Фруктоза	0.386 г	~
Незаменимые аминокислоты	0.105 г	~
Аргинин*	0.035 г	~
Валин	0.012 г	~
Гистидин*	0.005 г	~
Изолейцин	0.013 г	~
Лейцин	0.016 г	~
Лизин	0.017 г	~
Метионин	0.003 г	~
Метионин + Цистеин	0.007 г	~
Треонин	0.013 г	~
Триптофан	0.005 г	~
Фенилаланин	0.013 г	~
Фенилаланин+Тирозин	0.021 г	~
Заменимые аминокислоты	0.221 г	~
Аланин	0.019 г	~
Аспарагиновая кислота	0.036 г	~
Глицин	0.012 г	~
Глутаминовая кислота	0.08 г	~
Пролин	0.011 г	~
Серин	0.011 г	~
Тирозин	0.008 г	~
Цистеин	0.004 г	~
Стеролы (стерины)
бета Ситостерол	10.526 мг	~
Насыщенные жирные кислоты
Насыщеные жирные кислоты	0.6 г	max 18.7 г
16:0 Пальмитиновая	0.326 г	~
18:0 Стеариновая	0.216 г	~
20:0 Арахиновая	0.016 г	~
22:0 Бегеновая	0.037 г	~
Мононенасыщенные жирные кислоты	1.253 г	min 16.8 г	7.5%	8.2%
18:1 Олеиновая (омега-9)	1.247 г	~
Полиненасыщенные жирные кислоты	3.147 г	от 11.2 до 20.6 г	28.1%	30.6%
18:2 Линолевая	3.147 г	~

Энергетическая ценность салат «Парамониха» составляет 91,7 кКал.

Основной источник: Создан в приложении пользователем. Подробнее.

** В данной таблице указаны средние нормы витаминов и минералов для взрослого человека. Если вы хотите узнать нормы с учетом вашего пола, возраста и других факторов, тогда воспользуйтесь приложением «Мой здоровый рацион».

90000 Tonkotsu Ramen Recipe — Creamy Japanese Pork Bone Broth Technique 90001 90002 Tonkotsu Ramen Recipe — This broth is milky white and unctuous, thanks to pork marrow bones and fat cooked for hours. Make your own Tonkotsu Ramen at home. 90003 90004 This post may have been a year in the making, but I’ve been working on this tonkotsu ramen for the better part of the last decade. In case you have not been indoctrinated into the wonderful world of ramen, Tonkotsu broth is the Holly Grail of noodle soup broths.It’s thick, creamy and nearly white in color, from pork marrow bones that have been simmered to smithereens. 90003 90006 Given the availability of reasonably good frozen ramens, and the plethora of shops specializing in the one bowl meal, most sane people in Japan do not undertake the challenge of making ramen at home from scratch. I do not know if I’m just crazy or if it’s my fearless American spirit, but at some point in college, it occurred to me that I could make the one bowl wonder that got me through many an all-nighter … from scratch .90003 90008 My first attempts were pale watery excuses for ramen. Actually, they were more like noodles in pork soup. Over the years, my attempts yielded broths that were too porky, too brown, or too canned-meat tasting. Eventually, I got the soup to a place where you could pass it off as ramen to the less experienced palate (which was when I started writing this post), but it never quite nailed the nuanced balance of meat, aromatics, and body. 90003 90010 So how did I figure it out? During my recent trip to Japan, I had many bowls of ramen, each with its own distinct character and personality.Some used chicken stock, others included pork. I even had one ramen that was made of tuna stock. I think I was in the middle of a bowl of chicken consommé ramen with bacon, mozzarella and fried burdock on top when it occurred to me that perhaps limiting myself to a 100% pork broth was not the right approach for the type of stock I was trying to create. 90003 90012 I had another epiphany at Ramen Stadium, in Fukuoka, where I hopped from restaurant to restaurant, gorging on Tonkotsu Ramen. Many of the broths had a dark oil that I’d always assumed was sesame oil.Upon closer inspection, some of the soups revealed caramelized bits of onion that were nearly burnt. The research of Louis Camille Maillard came to mind and I realized that a lot of the nuances in the broth were not coming from the meat, but from the caramelized 90013 aromatics 90014 in the broth. 90003 90016 Back at home, with bags of chicken and pork bones in hand, I set to work recreating the flavors and memories while they were still fresh in my mind. And the results? Well, let’s just say I will not be standing in line for hours outside Ippudo this winter.To say it’s better than Ippudo’s would be a stretch, but does it make your lips sticky with collagen? Yes! Does it have little creamy nibbles of pork fat floating in the broth? Certainly! Does it put a big grin on your face when the steaming bowl is set in front of you? Hell yea! 90003 90018 Mission accomplished. 90003 90020 The toppings are up to you, but I usually go with the standards like chashu, menma, woodear and scallions. If you want some chashu similar to Santouka Ramen’s Toroniku, here’s a recipe for my version.To give a Kagoshima flair, I finish each bowl, with a drizzle of mayu (black garlic oil). It’s technically burnt garlic and it’s not something you’d want to eat alone, but mixed into tonkotsu ramen, it’s divine! 90003 90022 This recipe makes enough Tonkotsu base for 6-8 bowls of ramen (depending on how much water you add), and the Tonkotsu Ramen recipe below makes 2 bowls. 90003 90024 Next, I need to find some kansui so I can tackle the noodle making as I’m not super happy with the noodles I get in Chinatown.90003.90000 Baked sweet pastry (Manju) recipe 90001 90002 I’m happy to introduce my delicious sweet 90003 manju 90004 pastry recipe to you today. 90005 90002 I researched the origin of this pastry on the internet, some bloggers and Wikipedia say the idea of ​​this pastry originated a long ways back in China, as Chinese dumplings are made with fillings and dough skin. When these dumplings were introduced to Japan, the Japanese modified the dumplings and made them into pastries by adding fillings made with sweet beans.They called this 90003 manju 90004. 90005 90002 Eventually 90003 manju 90004 came to Korea, which is where I learned it. I’m not sure if the taste of my 90003 manju 90004 is different from the original Japanese 90003 manju 90004 because I’ve never tasted Japanese 90003 manju 90004. If you know more about the history and tastes of different 90003 manju 90004, please let us know about it in the comments. 90005 90002 90023 Where did I get this recipe? 90024 90025 I was very excited the first time I had this homemade 90003 manju 90004 visiting my friend Jeongjin’s house in Korea.Jeongjin would make so many delicious dishes and I loved whatever she made. She was generous about sharing her recipes with me and my other friends. It was a big revelation for me to see that we could make such delicious sweet pastries at home and not have to buy them at a bakery. As soon as I tasted these, I knew I had to make them. This is Jeongjin’s recipe. 90005 90002 She and I lost touch years ago. I’m wondering if she still keeps cooking these days. Whenever we met each other, we talked about new delicious dishes and recipes and learned from each other.90005 90002 If you feel your heart beating quickly when you see this video recipe today, you’ll know how I felt the first time I saw them being made! 90005 90002 90005 90035 Ingredients (for 8 manju) 90036 90002 1 cup lima beans, ½ cup sugar, ½ teaspoon kosher salt, ¾ cup flour plus ½ cup extra flour, 2 eggs, ¼ cup sesame seeds, ¼ cup sweetened condensed milk, 2 teaspoons vanilla extract. 90005 90035 Directions 90036 90002 Make sweet filling: 90005 90043 90044 Soak 1 cup of lima beans in cold water overnight (for about 10-12 hours).90045 90044 Pop the beans out of the skins with your fingers. 90045 90044 Place the beans in a heavy bottomed pot with 1¼ cup of water and cook over medium high heat for 10 minutes. 90045 90044 Reduce the heat to very low and simmer for about 30-40 minutes until the beans are soft and fluffy. 90045 90044 Mash the beans with a wooden spoon until they have the consistency and look of mashed potatoes. 90025 90003 * tip: If you need to make a large quantity, using a food processor will be faster 90004 90045 90044 Add sugar, ¼ teaspoon kosher salt, and 1 teaspoon vanilla extract.Turn up the heat to medium high heat and stir for about 2 to 3 minutes with a wooden spoon to thicken the filling. 90045 90059.90000 Dumpling Wrappers (Mandu-pi) recipe — Maangchi.com 90001 90002 Today I’m going to show you how to make extra-large dumpling wrappers big enough to make king-sized Korean dumplings. Korean dumplings are called mandu and these wrappers are called mandu-pi. Ever since I posted my first mandu recipe in 2008 many people who do not have access to a Korean grocery store have asked me how to make the wrappers at home. It lead me to develop this recipe, which took me some time to perfect. 90003 90002 From experimentation I learned that homemade mandu-pi are a lot tastier than mandu-pi from the grocery store.They are big noodles used to wrap around fillings, so taking time and care to get them right will make your dumplings that much better. 90003 90002 Not only that, but they are easy to make! 90003 90002 This recipe makes king-sized wrappers (or skins), but you could also use this recipe to make smaller wrappers, too. Just divide them into smaller pieces before you roll them out. 90003 90002 Enjoy my recipe, and I hope you make some nice delicious mandu-pi from it. Let me know how your mandu turn out! 90003 90002 90003 90014 Ingredients 90015 90002 (makes 16 large wrappers, each one 5½ to 6 inches in diameter) 90003 90018 90019 2 cups all purpose flour plus ¼ cup extra for dusting 90020 90019 ½ teaspoon kosher salt 90020 90019 ⅔ cup water 90020 90025 90014 Directions 90015 90028 90019 Combine 2 cups of flour, kosher salt, and water in a large mixing bowl.Mix with a wooden spoon until it turns into a lump. Then knead it by hand for a few minutes until the dough gets a little softer. Put it in a plastic bag to keep it from the air and let it sit for 10 to 30 minutes on the kitchen counter. 90030 90020 90032.90000 Egg bread (Gyeran-ppang: 계란 빵) recipe 90001 90002 Let me introduce you to a popular Korean street snack gyeran-ppang (계란 빵) or «egg bread» today. This is a sweet, steamy, hot and fluffy little loaf of bread with a whole egg inside. It’s sold by street vendors all over Korea. 90003 90002 Until recently, I had never had gyeran-ppang before. Many of my readers who had travelled to Korea requested it on my recipe request forum, so when I went to Korea last November, tasting gyeran-ppang was on my list of things to do, a kind of mission.I wanted to taste it so I could make a recipe video for it. 90003 90002 It was definitely delicious, and I could see why so many of my readers requested it. It’s hard to skip a gyeran-ppang vendor because the smell of sweet and fresh bread draws any passerby’s attention. Especially if you’re are hungry! Cracked eggshells are piled high and you can not miss the steam and smoke. The vendors wrap the hot bread in a little cardboard paper sleeve so you can hold it when it’s still hot. It’s cheap and delicious and a very simple snack to eat.90003 90002 My version is less sweet than the gyeran-ppang I had in Korea, and I also added mozzarella cheese. This recipe calls for milk, but you can replace milk with water. I can imagine some of you are looking at this recipe and thinking of adding bacon to make a breakfast gyeran-ppang. Good idea! 90003 90002 Gyeran-ppang vendors use special machines that allow them to make a few dozen loaves at a time. The vendor is busy pouring the batter in a rack of metal gyeran-ppang molds, cracking eggs, covering the molds, and flipping them over to be cooked.As a substitute, I found some little metal loaf pans that work very well, and I also found oven-safe mini paper loaf pans. 90003 90002 You could also use any cupcake pan, just be careful not to make your gyeran-pang too high, or they will not cook all the way through. 90003 90002 Making gyeranppang is fun and delicious! Enjoy the recipe! 90003 90002 90003 90018 Ingredients 90019 90002 Makes 3 gyeran-ppang 90003 90022 90023 1 tablespoon unsalted butter, melted 90024 90023 3 tablespoons sugar 90024 90023 a pinch of kosher salt 90024 90023 1 teaspoon baking powder 90024 90023 ½ teaspoon vanilla extract 90024 90023 ½ cup all purpose flour 90024 90023 ½ cup milk 90024 90023 4 eggs 90024 90023 1 teaspoon cooking oil 90024 90023 1 stick of mozzarella cheese (optional), cut into 6 equal-sized small pieces if used.90024 90043 90018 Directions 90019 90046 90023 Make batter by combining butter, sugar, kosher salt, baking powder, vanilla extract, 1 egg, flour, and milk. Whisk until smooth. 90024 90023 Preheat the oven to 400 ° F (about 200 ° C). 90024 90023 Brush the bottom and the sides of 3 mini loaf pans (approximately 4 x 2 x 1½ inch) with cooking oil. 90024 90023 Fill each pan about ½ full with batter, dividing it into 3 equal portion. 90024 90023 Put 2 pieces of cheese into the batter, on the edges of the pans, leaving a space in the center.90024 90023 Crack an egg onto the center of the batter in each pan. 90024 90059.