Calories, kcal:
Proteins, g:
Carbohydrates, g:
Traditionally in Russian the word meat means beef. Meat from cattle, bulls or beef cows, beef is classified as red meat, which is most beneficial for the human body. Fresh meat has a rich red-burgundy color, dense structure, and a slightly sweetish aroma of blood. The darker the color, the older the animal, which means the meat is dry and tough.
Beef is often called the meat of buffaloes, oxen and yaks; the meat of young calves is usually called. Beef is considered one of the most common types of meat; it is used everywhere; only adherents of Hinduism do not eat beef as a sign of respect for the holy cow.
Beef calories
The calorie content of beef averages 187 kcal, but can reach up to 230 kcal per 100 grams of product, depending on the fat content of the meat.
Red beef meat contains vitamins, especially important ones, which the body receives only from animal foods. Beef provides high-quality protein necessary for the construction of cells, especially muscle cells. The balanced composition of amino acids, which includes arginine and glutamine, as well as the presence of , place beef in the category of products necessary for humans (calorizator). Heme iron saturates cells with oxygen, prevents the development of iron deficiency anemia, and increases the level of hemoglobin in the blood.
Zinc helps increase the content of the hormone testosterone, which is responsible for men's health and longevity. Collagen protein is necessary for the growth and renewal of skin cells and its elasticity.
Beef harm
IN Food Industry Beef meat is divided into three grades:
- Sirloin, breast and back parts, rump, rump and sirloin are suitable for preparing main courses in any way.
- Flank, shoulder and shoulder - used for making soups and broths.
- The hind and front shanks, the cut - as a rule, are used for jellies and jellied meat.
An interesting fact - there is no single scheme for cutting meat carcasses, in different countries and regions, beef has special cuts, based on national traditions and gastronomic preferences.
Beef for weight loss
Boiled or steamed beef is often included in the menu of various diets and fasting days. Low calorie content, the ability to relieve hunger for a long time, the presence of high-quality protein and a minimal amount of fat - all this puts beef in second place after in dietary nutrition. , and many other diets and nutritional methods use beef in the diet.
Table of composition (proteins, fats, carbohydrates) and calorie content of foods
For reference. Calorie content is the amount of energy received by a person as a result of the absorption of a particular product. The number of calories a person needs depends on the work performed, physical activity, gender, age, latitude (cold or hot climate). Like any fuel, food products, when burned in the body's furnace, release energy. Therefore, food has a certain energy value that can be measured (for example, in kilocalories or joules). Therefore, another name for energy value is food products- calorie content. Each of us has more than once seen on the factory packaging of store-bought products a number that corresponds to the energy value of 100 g of this product. Anyone can calculate how much energy their body will receive after consuming a certain amount of a product.
Knowing someone’s daily diet, that is, the number of foods eaten per day, including drinks, and their energy value, it is easy to calculate the amount of energy received - calorie content daily ration. Biochemists and nutritionists have long calculated the calorie content and composition of almost all food products.
It is simply impossible to provide for all the variety of food. However, taking into account the information on food labels, calculating the calorie content of the daily diet does not present serious difficulties.
Vegetables
| Product | Water, g | Proteins, g | Fats, g | Carbohydrates, g | kcal |
| Eggplant | 91,0 | 0,6 | 0,1 | 5,5 | 24 |
| Swede | 87,5 | 1,2 | 0,1 | 8,1 | 37 |
| Green peas | 80,0 | 5,0 | 0,2 | 13,3 | 72 |
| Zucchini | 93,0 | 0,6 | 0,3 | 5,7 | 27 |
| White cabbage | 90,0 | 1,8 | - | 5,4 | 28 |
| Red cabbage | 90,0 | 1,8 | - | 6,1 | 31 |
| Cauliflower | 90,9 | 2,5 | - | 4,9 | 29 |
| Potato | 76,0 | 2,0 | 0,1 | 19,7 | 83 |
| Green onion (feather) | 92,5 | 1,3 | - | 4,3 | 22 |
| Leek | 87,0 | 3,0 | - | 7,3 | 40 |
| Bulb onions | 86,0 | 1,7 | - | 9,5 | 43 |
| Red carrots | 88,5 | 1,3 | 0,1 | 7,0 | 33 |
| Ground cucumbers | 95,0 | 0,8 | - | 3,0 | 15 |
| Greenhouse cucumbers | 96,5 | 0,7 | - | 1,8 | 10 |
| Sweet green pepper | 92,0 | 1,3 | - | 4,7 | 23 |
| Sweet red pepper | 91,0 | 1,3 | - | 5,7 | 27 |
| Parsley (greens) | 85,0 | 3,7 | - | 8,1 | 45 |
| Parsley (root) | 85,0 | 1,5 | - | 11,0 | 47 |
| Rhubarb (petiole) | 94,5 | 0,7 | - | 2,9 | 16 |
| Radish | 93,0 | 1,2 | - | 4,1 | 20 |
| Radish | 88,6 | 1,9 | - | 7,0 | 34 |
| Turnip | 90,5 | 1,5 | - | 5,9 | 28 |
| Salad | 95,0 | 1,5 | - | 2,2 | 14 |
| Beet | 86,5 | 1,7 | - | 10,8 | 48 |
| Tomatoes (ground) | 93,5 | 0,6 | - | 4,2 | 19 |
| Tomatoes (greenhouse) | 94,6 | 0,6 | - | 2,9 | 14 |
| Green beans (pod) | 90,0 | 4,0 | - | 4,3 | 32 |
| Horseradish | 77,0 | 2,5 | - | 16,3 | 71 |
| Cheremsha | 89,0 | 2,4 | - | 6,5 | 34 |
| Garlic | 70,0 | 6,5 | - | 21,2 | 106 |
| Spinach | 91,2 | 2,9 | - | 2,3 | 21 |
| Sorrel | 90,0 | 1,5 | - | 5,3 | 28 |
Fruits and berries
| Product | Water, g | Proteins, g | Fats, g | Carbohydrates, g | kcal |
| Apricots | 86,0 | 0,9 | - | 10,5 | 46 |
| Quince | 87,5 | 0,6 | - | 8,9 | 38 |
| Cherry plum | 89,0 | 0,2 | - | 7,4 | 34 |
| A pineapple | 86,0 | 0,4 | - | 11,8 | 48 |
| Bananas | 74,0 | 1,5 | - | 22,4 | 91 |
| Cherry | 85,5 | 0,8 | - | 11,3 | 49 |
| Pomegranate | 85,0 | 0,9 | - | 11,8 | 52 |
| Pear | 87,5 | 0,4 | - | 10,7 | 42 |
| Figs | 83,0 | 0,7 | - | 13,9 | 56 |
| Dogwood | 85,0 | 1,0 | - | 9,7 | 45 |
| Peaches | 86,5 | 0,9 | - | 10,4 | 44 |
| Rowan garden | 81,0 | 1,4 | - | 12,5 | 58 |
| Rowan chokeberry | 80,5 | 1,5 | - | 12,0 | 54 |
| Garden plum | 87,0 | 0,8 | - | 9,9 | 43 |
| Dates | 20,0 | 2,5 | - | 72,1 | 281 |
| Persimmon | 81,5 | 0,5 | - | 15,9 | 62 |
| Cherries | 85,0 | 1,1 | - | 12,3 | 52 |
| Mulberry | 82,7 | 0,7 | - | 12,7 | 53 |
| Apples | 86,5 | 0,4 | - | 11,3 | 46 |
| Orange | 87,5 | 0,9 | - | 8,4 | 38 |
| Grapefruit | 89,0 | 0,9 | - | 7,3 | 35 |
| Lemon | 87,7 | 0,9 | - | 3,6 | 31 |
| Mandarin | 88,5 | 0,8 | - | 8,6 | 38 |
| Cowberry | 87,0 | 0,7 | - | 8,6 | 40 |
| Grape | 80,2 | 0,4 | - | 17,5 | 69 |
| Blueberry | 88,2 | 1,0 | - | 7,7 | 37 |
| Blackberry | 88,0 | 2,0 | - | 5,3 | 33 |
| Strawberries | 84,5 | 1,8 | - | 8,1 | 41 |
| Cranberry | 89,5 | 0,5 | - | 4,8 | 28 |
| Gooseberry | 85,0 | 0,7 | - | 9,9 | 44 |
| Raspberries | 87,0 | 0,8 | - | 9,0 | 41 |
| Cloudberry | 83,3 | 0,8 | - | 6,8 | 31 |
| Sea buckthorn | 75,0 | 0,9 | - | 5,5 | 30 |
| White currant | 86,0 | 0,3 | - | 8,7 | 39 |
| Red currants | 85,4 | 0,6 | - | 8,0 | 38 |
| Black currant | 85,0 | 1,0 | - | 8,0 | 40 |
| Blueberry | 86,5 | 1,1 | - | 8,6 | 40 |
| Fresh rosehip | 66,0 | 1,6 | - | 24,0 | 101 |
| Dried rose hips | 14,0 | 4,0 | - | 60,0 | 253 |
Dried fruits
| Product | Water, g | Proteins, g | Fats, g | Carbohydrates, g | kcal |
| Dried apricots | 18,0 | 5,0 | - | 67,5 | 278 |
| Dried apricots | 20,2 | 5,2 | - | 65,9 | 272 |
| Raisins with pit | 19,0 | 1,8 | - | 70,9 | 276 |
| Raisins sultanas | 18,0 | 2,3 | - | 71,2 | 279 |
| Cherry | 18,0 | 1,5 | - | 73,0 | 292 |
| Pear | 24,0 | 2,3 | - | 62,1 | 246 |
| Peaches | 18,0 | 3,0 | - | 68,5 | 275 |
| Prunes | 25,0 | 2,3 | - | 65,6 | 264 |
| Apples | 20,0 | 3,2 | - | 68,0 | 273 |
Candy, sugar, chocolate
| Product | Water, g | Proteins, g | Fats, g | Carbohydrates, g | kcal |
| Honey | 17,2 | 0,8 | 0 | 80,3 | 308 |
| Fruit dragee | 7 | 3,7 | 10,2 | 73,1 | 384 |
| Marshmallow | 20 | 0,8 | 0 | 78,3 | 299 |
| Iris | 6,5 | 3,3 | 7,5 | 81,8 | 387 |
| Marmalade | 21 | 0 | 0,1 | 77,7 | 296 |
| Caramel (average) | 4,4 | 0 | 0,1 | 77,7 | 296 |
| Chocolate coated candies | 7,9 | 2,9 | 10,7 | 76,6 | 396 |
| Paste | 18 | 0,5 | 0 | 80,4 | 305 |
| Sugar | 0,2 | 0,3 | 0 | 99,5 | 374 |
| Tahini halva | 3,9 | 12,7 | 29,9 | 50,6 | 510 |
| Sunflower halva | 2,9 | 11,6 | 29,7 | 54 | 516 |
| Dark chocolate | 0,8 | 5,4 | 35,3 | 52,6 | 540 |
| Milk chocolate | 0,9 | 6,9 | 35,7 | 52,4 | 547 |
Cakes and other confectionery products
| Product | Water, g | Proteins, g | Fats, g | Carbohydrates, g | kcal |
| Waffles with fruit fillings | 12 | 3,2 | 2,8 | 80,1 | 342 |
| Waffles with fat-containing fillings | 1 | 3,4 | 30,2 | 64,7 | 530 |
| Puff pastry with cream | 9 | 5,4 | 38,6 | 46,4 | 544 |
| Puff pastry with apple | 13 | 5,7 | 25,6 | 52,7 | 454 |
| Sponge cake with fruit filling | 21 | 4,7 | 9,3 | 84,4 | 344 |
| Gingerbread | 14,5 | 4,8 | 2,8 | 77,7 | 336 |
| Sponge cake with fruit filling | 25 | 4,7 | 20 | 49,8 | 386 |
| Almond cake | 9,3 | 6,6 | 35,8 | 46,8 | 524 |
Bread, bakery products, flour
| Product | Water, g | Proteins, g | Fats, g | Carbohydrates, g | kcal |
| Rye bread | 42,4 | 4,7 | 0,7 | 49,8 | 214 |
| Wheat bread from grade I flour | 34,3 | 7,7 | 2,4 | 53,4 | 254 |
| Butter pastries | 26,1 | 7,6 | 4,5 | 60,0 | 297 |
| Baranki | 17,0 | 10,4 | 1,3 | 68,7 | 312 |
| Drying | 12,0 | 11,0 | 1,3 | 73,0 | 330 |
| Wheat crackers | 12,0 | 11,2 | 1,4 | 72,4 | 331 |
| Cream crackers | 8,0 | 8,5 | 10,6 | 71,3 | 397 |
| Premium wheat flour | 14,0 | 10,3 | 0,9 | 74,2 | 327 |
| Wheat flour, grade I | 14,0 | 10,6 | 1,3 | 73,2 | 329 |
| Wheat flour, grade II | 14,0 | 11,7 | 1,8 | 70,8 | 328 |
| Rye flour | 14,0 | 6,9 | 1,1 | 76,9 | 326 |
Cereals
| Product | Water, g | Proteins, g | Fats, g | Carbohydrates, g | kcal |
| Buckwheat core | 14,0 | 12,6 | 2,6 | 68,0 | 329 |
| Buckwheat done | 14,0 | 9,5 | 1,9 | 72,2 | 326 |
| Manna | 14,0 | 11,3 | 0,7 | 73,3 | 326 |
| Oatmeal | 12,0 | 11,9 | 5,8 | 65,4 | 345 |
| Pearl barley | 14,0 | 9,3 | 1,1 | 73,7 | 324 |
| Millet | 14,0 | 12,0 | 2,9 | 69,3 | 334 |
| Rice | 14,0 | 7,0 | 0,6 | 73,7 | 323 |
| Wheat "Poltavskaya" | 14,0 | 12,7 | 1,1 | 70,6 | 325 |
| Oatmeal | 10,0 | 12,2 | 5,8 | 68,3 | 357 |
| Barley | 14,0 | 10,4 | 1,3 | 71,7 | 322 |
| Hercules | 12,0 | 13,1 | 6,2 | 65,7 | 355 |
| Corn | 14,0 | 8,3 | 1,2 | 75,0 | 325 |
Legumes
| Product | Water, g | Proteins, g | Fats, g | Carbohydrates, g | kcal |
| Beans | 83,0 | 6,0 | 0,1 | 8,3 | 58 |
| Peas | 14,0 | 23,0 | 1,6 | 57,7 | 323 |
| Whole peas | 14,0 | 23,0 | 1,2 | 53,3 | 303 |
| Soybeans | 12,0 | 34,9 | 17,3 | 26,5 | 395 |
| Beans | 14,0 | 22,3 | 1,7 | 54,5 | 309 |
| Lentils | 14,0 | 24,8 | 1,1 | 53,7 | 310 |
Mushrooms
| Product | Water, g | Proteins, g | Fats, g | Carbohydrates, g | kcal |
| White fresh | 89,9 | 3,2 | 0,7 | 1,6 | 25 |
| White dried | 13,0 | 27,6 | 6,8 | 10,0 | 209 |
| Fresh boletus | 91,6 | 2,3 | 0,9 | 3,7 | 31 |
| Fresh boletuses | 91,1 | 3,3 | 0,5 | 3,4 | 31 |
| Fresh russula | 83,0 | 1,7 | 0,3 | 1,4 | 17 |
Meat, offal, poultry
| Product | Water, g | Proteins, g | Fats, g | Carbohydrates, g | kcal |
| Mutton | 67,6 | 16,3 | 15,3 | 0,0 | 203 |
| Beef | 67,7 | 18,9 | 12,4 | 0,0 | 187 |
| horsemeat | 72,5 | 20,2 | 7,0 | 0,0 | 143 |
| Rabbit | 65,3 | 20,7 | 12,9 | 0,0 | 199 |
| Pork lean | 54,8 | 16,4 | 27,8 | 0,0 | 316 |
| Pork is fatty | 38,7 | 11,4 | 49,3 | 0,0 | 489 |
| Veal | 78,0 | 19,7 | 1,2 | 0,0 | 90 |
| Lamb Kidneys | 79,7 | 13,6 | 2,5 | 0,0 | 77 |
| Lamb Liver | 71,2 | 18,7 | 2,9 | 0,0 | 101 |
| Lamb Heart | 78,5 | 13,5 | 2,5 | 0,0 | 82 |
| Beef Brains | 78,9 | 9,5 | 9,5 | 0,0 | 124 |
| Beef liver | 72,9 | 17,4 | 3,1 | 0,0 | 98 |
| Beef Kidneys | 82,7 | 12,5 | 1,8 | 0,0 | 66 |
| Beef Udder | 72,6 | 12,3 | 13,7 | 0,0 | 173 |
| Beef Heart | 79,0 | 15,0 | 3,0 | 0,0 | 87 |
| Beef Tongue | 71,2 | 13,6 | 12,1 | 0,0 | 163 |
| Pork kidneys | 80,1 | 13,0 | 3,1 | 0,0 | 80 |
| Pork liver | 71,4 | 18,8 | 3,6 | 0,0 | 108 |
| Pig heart | 78,0 | 15,1 | 3,2 | 0,0 | 89 |
| Pork tongue | 66,1 | 14,2 | 16,8 | 0,0 | 208 |
| Geese | 49,7 | 16,1 | 33,3 | 0,0 | 364 |
| Turkey | 64,5 | 21,6 | 12,0 | 0,8 | 197 |
| Chickens | 68,9 | 20,8 | 8,8 | 0,6 | 165 |
| Chickens | 71,3 | 18,7 | 7,8 | 0,4 | 156 |
| Ducks | 51,5 | 16,5 | 61,2 | 0,0 | 346 |
Sausage and sausage products
| Product | Water, g | Proteins, g | Fats, g | Carbohydrates, g | kcal |
| Boiled sausage Diabetic | 62,4 | 12,1 | 22,8 | 0 | 254 |
| Boiled sausage Dietary | 71,6 | 12,1 | 13,5 | 0 | 170 |
| Boiled sausage Doctorskaya | 60,8 | 13,7 | 22,8 | 0 | 260 |
| Boiled sausage Lyubitelskaya | 57,0 | 12,2 | 28,0 | 0 | 301 |
| Boiled sausage Milk | 62,8 | 11,7 | 22,8 | 0 | 252 |
| Boiled sausage Separate | 64,8 | 10,1 | 20,1 | 1,8 | 228 |
| Boiled veal sausage | 55,0 | 12,5 | 29,6 | 0 | 316 |
| Pork sausages | 53,7 | 10,1 | 31,6 | 1,9 | 332 |
| Dairy sausages | 60,0 | 12,3 | 25,3 | 0 | 277 |
| Russian sausages | 66,2 | 12,0 | 19,1 | 0 | 220 |
| Pork sausages | 54,8 | 11,8 | 30,8 | 0 | 324 |
| Boiled-smoked Amateur | 39,1 | 17,3 | 39,0 | 0 | 420 |
| Boiled-smoked Cervelat | 39,6 | 28,2 | 27,5 | 0 | 360 |
| Semi-smoked Krakow | 34,6 | 16,2 | 44,6 | 0 | 466 |
| Semi-smoked Minsk | 52,0 | 23,0 | 17,4 | 2,7 | 259 |
| Semi-smoked Poltavskaya | 39,8 | 16,4 | 39,0 | 0 | 417 |
| Semi-smoked Ukrainian | 44,4 | 16,5 | 34,4 | 0 | 376 |
| Raw smoked Amateur | 25,2 | 20,9 | 47,8 | 0 | 514 |
| Raw smoked Moscow | 27,6 | 24,8 | 41,5 | 0 | 473 |
Canned meat and smoked meats
| Product | Water, g | Proteins, g | Fats, g | Carbohydrates, g | kcal |
| Beef stew | 63,0 | 16,8 | 18,3 | 0 | 232 |
| Tourist breakfast (beef) | 66,9 | 20,5 | 10,4 | 0 | 176 |
| Tourist breakfast (pork) | 65,6 | 16,9 | 15,4 | 0 | 206 |
| Sausage mince | 63,2 | 15,2 | 15,7 | 2,8 | 213 |
| Pork stew | 51,1 | 14,9 | 32,2 | 0 | 349 |
| Raw smoked brisket | 21,0 | 7,6 | 66,8 | 0 | 632 |
| Raw smoked loin | 37,3 | 10,5 | 47,2 | 0 | 467 |
| Ham | 53,5 | 22,6 | 20,9 | 0 | 279 |
Fats, margarine, butter
| Product | Water, g | Proteins, g | Fats, g | Carbohydrates, g | kcal |
| Rendered lamb or beef fat | 0,3 | 0 | 99,7 | 0 | 897 |
| Pork bacon (without skin) | 5,7 | 1,4 | 92,8 | 0 | 816 |
| Milk margarine | 15,9 | 0,3 | 82,3 | 1 | 746 |
| Sandwich margarine | 15,8 | 0,5 | 82 | 1,2 | 744 |
| Mayonnaise | 25 | 3,1 | 67 | 2,6 | 627 |
| Vegetable oil | 0,1 | 0 | 99,9 | 0 | 899 |
| Butter | 15,8 | 0,6 | 82,5 | 0,9 | 748 |
| Ghee butter | 1 | 0,3 | 98 | 0,6 | 887 |
Milk and dairy products
| Product | Water, g | Proteins, g | Fats, g | Carbohydrates, g | kcal |
| Cow's milk cheese | 52,0 | 17,9 | 20,1 | 0,0 | 260 |
| Natural yoghurt 1.5% fat | 88,0 | 5,0 | 1,5 | 3,5 | 51 |
| Low-fat kefir | 91,4 | 3,0 | 0,1 | 3,8 | 30 |
| Full fat kefir | 88,3 | 2,8 | 3,2 | 4,1 | 59 |
| Milk | 88,5 | 2,8 | 3,2 | 4,7 | 58 |
| Acidophilus milk | 81,7 | 2,8 | 3,2 | 10,8 | 83 |
| Whole milk powder | 4,0 | 25,6 | 25,0 | 39,4 | 475 |
| Condensed milk | 74,1 | 7,0 | 7,9 | 9,5 | 135 |
| Condensed milk with sugar | 26,5 | 7,2 | 8,5 | 56,0 | 315 |
| Curdled milk | 88,4 | 2,8 | 3,2 | 4,1 | 58 |
| Ryazhenka | 85,3 | 3,0 | 6,0 | 4,1 | 85 |
| Cream 10% | 82,2 | 3,0 | 10,0 | 4,0 | 118 |
| Cream 20% | 72,9 | 2,8 | 20,0 | 3,6 | 205 |
| Sour cream 10% | 82,7 | 3,0 | 10,0 | 2,9 | 116 |
| Sour cream 20% | 72,7 | 2,8 | 20,0 | 3,2 | 206 |
| Special cheeses and curd mass | 41,0 | 7,1 | 23,0 | 27,5 | 340 |
| Russian cheese | 40,0 | 23,4 | 30,0 | 0,0 | 371 |
| Dutch cheese | 38,8 | 26,8 | 27,3 | 0,0 | 361 |
| Swiss cheese | 36,4 | 24,9 | 31,8 | 0,0 | 396 |
| Poshekhonsky cheese | 41,0 | 26,0 | 26,5 | 0,0 | 334 |
| Processed cheese | 55,0 | 24,0 | 13,5 | 0,0 | 226 |
| Fat cottage cheese | 64,7 | 14,0 | 18,0 | 1,3 | 226 |
| Cottage cheese semi-fat | 71,0 | 16,7 | 9,0 | 1,3 | 156 |
| Low-fat cottage cheese | 77,7 | 18,0 | 0,6 | 1,5 | 86 |
Eggs
| Product | Water, g | Proteins, g | Fats, g | Carbohydrates, g | kcal |
| Chicken egg | 74,0 | 12,7 | 11,5 | 0,7 | 157 |
| Egg powder | 6,8 | 45 | 37,3 | 7,1 | 542 |
| Protein powder | 12,1 | 73,3 | 1,8 | 7 | 336 |
| Dry yolk | 5,4 | 34,2 | 52,2 | 4,4 | 623 |
| Quail egg | 73,3 | 11,9 | 13,1 | 0,6 | 168 |
Fish and seafood
| Product | Water, g | Proteins, g | Fats, g | Carbohydrates, g | kcal |
| Gobies | 70,8 | 12,8 | 8,1 | 5,2 | 145 |
| Pink salmon | 70,5 | 21 | 7 | 0 | 147 |
| Flounder | 79,5 | 16,1 | 2,6 | 0 | 88 |
| crucian carp | 78,9 | 17,7 | 1,8 | 0 | 87 |
| Carp | 79.1 | 16 | 3.6 | 0 | 96 |
| Chum salmon | 71.3 | 22 | 5.6 | 0 | 138 |
| Smelt | 79.8 | 15.5 | 3.2 | 0 | 91 |
| Icy | 81.8 | 15.5 | 1.4 | 0 | 75 |
| Bream | 77.7 | 17.1 | 4.1 | 0 | 105 |
| Salmon | 62.9 | 20.8 | 15.1 | 0 | 219 |
| Macrurus | 85 | 13.2 | 0.8 | 0 | 60 |
| Lamprey | 75 | 14.7 | 11.9 | 0 | 166 |
| Pollock | 80.1 | 15.9 | 0.7 | 0 | 70 |
| capelin | 75 | 13.4 | 11.5 | 0 | 157 |
| Navaga | 81.1 | 16.1 | 1 | 0 | 73 |
| Burbot | 79.3 | 18.8 | 0.6 | 0 | 81 |
| Marbled notothenia | 73.4 | 14.8 | 10.7 | 0 | 156 |
| Sea bass | 75.4 | 17.6 | 5.2 | 0 | 117 |
| River perch | 79.2 | 18.5 | 0.9 | 0 | 82 |
| Sturgeon | 71.4 | 16.4 | 10.9 | 0 | 164 |
| Halibut | 76.9 | 18.9 | 3 | 0 | 103 |
| Blue whiting | 81.3 | 16.1 | 0.9 | 0 | 72 |
| Saber fish | 75.2 | 20.3 | 3.2 | 0 | 110 |
| Caspian fisherman | 77 | 19.2 | 2.4 | 0 | 98 |
| Carp | 75.3 | 18.4 | 5.3 | 0 | 121 |
| Large saury | 59.8 | 18.6 | 20.8 | 0 | 262 |
| Small saury | 71.3 | 20.4 | 0.8 | 0 | 143 |
| Salaka | 75.4 | 17.3 | 5.6 | 0 | 121 |
| Herring | 62.7 | 17.7 | 19.5 | 0 | 242 |
| Whitefish | 72.3 | 19 | 7.5 | 0 | 144 |
| Mackerel | 71.8 | 18 | 9 | 0 | 153 |
| Som | 75 | 16.8 | 8.5 | 0 | 144 |
| Horse mackerel | 74.9 | 18.5 | 5 | 0 | 119 |
| Sterlet | 74.9 | 17 | 6.1 | 0 | 320 |
| Zander | 78.9 | 19 | 0.8 | 0 | 83 |
| Cod | 80.7 | 17.5 | 0.6 | 0 | 75 |
| Tuna | 74 | 22,7 | 0,7 | 0 | 96 |
| coal fish | 71.5 | 13.2 | 11.6 | 0 | 158 |
| Sea eel | 77.5 | 19.1 | 1.9 | 0 | 94 |
| Acne | 53.5 | 14.5 | 30.5 | 0 | 333 |
| Hake | 79.9 | 16.6 | 2.2 | 0 | 86 |
| Pike | 70.4 | 18.8 | 0.7 | 0 | 82 |
| Ide | 80.1 | 18.2 | 0.3 | 0 | 117 |
| Far Eastern shrimp | 64,8 | 28,7 | 1,2 | 0 | 134 |
| Cod liver | 26,4 | 4,2 | 65,7 | 0 | 613 |
| Squid | 80,3 | 18 | 0,3 | 0 | 75 |
| Crab | 81,5 | 16 | 0,5 | 0 | 69 |
| Shrimp | 77,5 | 18 | 0,8 | 0 | 83 |
| Sea kale | 88 | 0,9 | 0,2 | 3,0 | 5 |
| Pasta "Ocean" | 72,2 | 18,9 | 6,8 | 0 | 137 |
| Trepang | 89,4 | 7,3 | 0,6 | 0 | 35 |
Caviar
| Product | Water, g | Proteins, g | Fats, g | Carbohydrates, g | kcal |
| Chum salmon granular | 46,9 | 31,6 | 13,8 | 0 | 251 |
| Bream punch | 58 | 24,7 | 4,8 | 0 | 142 |
| Pollock punch | 63,2 | 28,4 | 1,9 | 0 | 131 |
| Sturgeon granular | 58 | 28,9 | 9,7 | 0 | 203 |
| Sturgeon punch | 39,5 | 36 | 10,2 | 0 | 123 |
Nuts
| Product | Water, g | Proteins, g | Fats, g | Carbohydrates, g | kcal |
| Hazelnut | 4,8 | 16,1 | 66,9 | 9,9 | 704 |
| Almond | 4 | 18,6 | 57,7 | 13,6 | 645 |
| Walnut | 5 | 13,8 | 61,3 | 10,2 | 648 |
| Peanut | 10 | 26,3 | 45,2 | 9,7 | 548 |
| sunflower seed | 8 | 20,7 | 52,9 | 5 | 578 |
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Beef is the most popular type of meat from cattle. A lot of meat is prepared from this meat. traditional dishes in most countries of the world, it has many beneficial properties and is of high nutritional value.
Today we will tell you what the calorie content is beef meat and how much fat, carbohydrates and protein it contains, depending on the cooking method and type. You will also learn about its beneficial properties, contraindications and other nuances.
Beef varieties
Beef meat is divided into three grades: highest, first and second.
TO top quality The following parts include:
- dorso-lumbar part;
- chest part;
- the sirloin, which is located next to the last ribs;
- rump (the upper part of a cow's hind leg);
- rump or thigh of the hind leg.
The first grade includes:
- flank - a muscle layer that encircles the inside surface of the abdominal blade;
- shoulder part;
- spatula
And the second grade is the following parts:
- front of the neck or notch;
- hind and front shanks.
The taste properties and beneficial components of beef also depend on the age of the animal. The most valuable in all respects is veal meat from young calves under 5 months of age. It is worth noting that the meat of a young and mature animal differs in smell, taste and color. Also, these characteristics are influenced not only by age, but also by other factors:
- animal diet;
- his motor activity.
Moreover, this affects not only the quality and taste of meat, but also its calorie content and nutritional value.
Beef includes quite a lot of useful components, n for example:
- vitamins of groups A, C and B2;
- microelements;
- a number of macroelements (for example, sodium, potassium, phosphorus, selenium, magnesium and others).
The meat itself beef liver and heart are a source of iron and protein with minimal calories.
Beef is incredibly useful for building muscles and is recommended to be consumed during active physical activity. It also contains the so-called dark iron, which helps with anemia and is better absorbed by the body compared to iron plant origin. Meat is good for joint diseases and helps restore connective tissue.
How to choose beef for different dishes?
If you are preparing soup, borscht or broth, then take the following parts of beef:
- rump with marrow bone;
- rump (back);
- shoulder part or shoulder blade;
- ribs;
- sirloin on the bone.
Shank excellent suitable for making jellied meat, since this part of the meat contains sticky components.
For frying, it is better to choose first and highest grade meat:
- fillet;
- tenderloin;
- rump and rump (inner part);
- Entrecote is juicy meat located along the dorsal vertebra.
It is best to braise beef as an outer rump or brisket (front end), but fillet can also work. For stewing, it is recommended to stuff the meat with additives:
- prunes;
- dried apricots;
- raisins;
- spices in the form of cloves or cardamom.
For baking, you can use the same thing as for frying and stewing - these are tender types of meat of the first and highest grade.
If you need minced meat for cutlets, zraz or meatballs, then choose the bottom sirloin, rump or flank, as well as the flesh of the shank or the shoulder part.
Beef-based dishes are best served with herbs and sauce; rice, vegetables and low-calorie puree are suitable as a side dish for this meat. Cold beef is also served as a snack; it is better to season it with sweet and sour sauces.
Features of choosing meat
To prepare delicious and healthy dish Beef based, you need to choose it correctly. Meat quality is possible identify based on color, consistency and smell in these ways:
The best way to defrost a product is to place it in the refrigerator. the slower it melts, the juicier the finished dish will be. Another option is to place the beef in a bag and submerge it in water. This way it will defrost in a few hours and won’t lose anything. taste qualities, no properties.
Also remember that the calorie content of fried meat is much higher than boiled meat, and the benefits of such a product are much less.
Calorie content and amount of proteins, fats and carbohydrates
On average, the caloric content of beef meat is 187 kcal per 100 grams, proteins - 18.9 g and fats 12.4 g per 100 grams. There are no carbohydrates.
In different forms these the indicators are slightly different:
Features of lean beef
Lean beef includes those parts of the carcass that have no layers of fat, This meat is prepared without oil. When choosing meat, you need to pay attention to its color, it should range from pink to bright red, and it should also smell pleasant. The fillet is elastic; when you press it, the dimple disappears in a couple of seconds if the meat is fresh. Even after cooking, lean beef retains its properties to the maximum. beneficial features.
The calorie content of this type of meat is 158 kcal per 100 grams, which is significantly lower than other methods of cooking meat.
The product contains:
Lean beef helps reduce the amount of cholesterol in the blood, this is especially important for those who suffer from heart disease. This meat contains almost no fat and carbohydrates, and contains many healthy proteins and minerals, therefore it is suitable for use in recovery diets and obesity.
Lean beef is stewed, steamed, boiled and fried. At the same time, it itself is low-fat and you cannot add fats during cooking. When cooking the product, it is cut into pieces without adding anything. Then it can be consumed on its own or used as an ingredient for salads.
Boiled beef
Boiled beef contains almost all the useful substances that are very necessary for our body, most of them are already listed in the previous paragraph. With regular consumption of boiled meat, you will saturate your body with proteins, vitamins and iron, you will not feel tired and will always be energetic.
Boiled meat is the healthiest. It is boiled from one and a half to two and a half hours, depending on the age of the animal, and in addition to the animal itself, they include:
- pepper;
- celery;
- salt 10 minutes before ready.
Beef in diets and its medicinal properties
Nutritionists classify beef to dietary types of meat. And not only because this meat has low calorie content. It also cleanses the body well of toxins and waste, and reduces cholesterol levels. In addition, thanks to it you can restore normal metabolism, since beef contains a minimum of fat. The body does not save, but uses up its reserves, wanting to make up for the lack of fat. This, in turn, contributes to weight loss, albeit not quickly.
Nutritionists advise choosing veal, since this meat is more tender, is easily digestible and contains many vitamins.
- boiled veal is good after infectious diseases;
- during breastfeeding It is recommended to eat boiled veal with vegetables;
- beef liver is good for preventing heart attack, after blood loss and with low hemoglobin levels;
- Beef is recommended for schoolchildren and office workers, as it improves the level of performance and mental activity, reduces fatigue, and prevents gaining extra pounds due to a sedentary lifestyle.
Although this meat is very healthy, consuming it in excess can be dangerous. Daily norm – maximum 300 grams. Abuse can lead to the following consequences:
- decreased immunity;
- male diseases;
- increased cholesterol levels;
- the appearance of a feeling of fatigue;
- development of cardiovascular, kidney and liver diseases.
IN large quantities weight loss diets contain beef. So, protein diet stipulates that the main food product is boiled beef. Moreover, it is designed for a maximum of 14 days. remember, that this diet has contraindications, it is not recommended to adhere to it in the following cases:
- for chronic kidney and liver diseases;
- for cardiovascular diseases;
- during pregnancy;
- in the presence of digestive diseases;
- for obesity;
- in old age.
Beef also contains purine bases, which can contribute to the accumulation of uric acid, and this can cause joint diseases or urolithiasis.
When buying beef you need to choose very carefully. For example, if you purchased the meat of an animal that was not fed properly and was injected with hormones or antibiotics to quickly gain weight, then its consumption is fraught with poisoning and other diseases.
Beef is very tasty and healthy, but only within reasonable limits and only when you choose it correctly. It is also a product that can be consumed even during diets due to its low calorie content.
For quality and healthy nutrition It is important to include meat from different animals in your diet. One of useful species veal and beef are noted. Veal has a delicate taste and low calorie content compared to meat from adult cows. Beef is a universal gastronomic product. From different types Beef carcasses can be used to prepare hundreds of options for first courses, second courses, cold and hot appetizers. It is important to know the correct preparation and how to choose a quality product.
How to choose a quality product
To prepare tasty dish You need to use several criteria for choosing beef:
- Rich natural red color. Indicates the freshness of the product;
- Uniform coloring of a piece of beef. Typical for a product that has not been frozen. When frozen repeatedly, meat loses its beneficial properties and rich taste.
- Veins of fat white. Yellow greasy streaks indicate long-term storage of meat. Pink veins indicate fraud on the part of manufacturers or sellers. They tint the meat to make it look appetizing.
- No foreign odors. To kill the rotten smell of stale meat, sellers soak it in a vinegar solution or chemicals.
- A smooth, homogeneous consistency is the key to high-quality and fresh meat.
Necessary requirements for the sale of meat products are the presence of a health book and relevant documents for the goods. The store, retail outlet, counter must be kept clean and tidy. Important to pay attention where and how beef is stored.
Nutritional composition
Beef is rich in proteins, macro and microelements, and various vitamins. Excellent for dietary nutrition. It has long been used for preparing children's dishes.
The presence of collagen in beef meat is valued for the female body. Collagen improves appearance skin, gives elasticity to hair and makes hair follicles strong.
Vitamins B, H and vitamin E help improve metabolism, restore the nervous system after stress, replenish energy reserves and promote rapid weight loss.
Iodine, magnesium, choline, manganese in the composition ensure improved brain function. Sulfur and zinc help strengthen the immune system. Correct usage beef removes fluid from the body and increases hemoglobin levels.
Nutritional value of the product
The calorie content of beef and its nutritional value mainly depend on the type of meat, that is, which piece of animal carcass is prepared and on the cooking option.
It is important to remember that during frying, any piece, including fillet, absorbs all the sunflower or vegetable oil. Thus increased calorie content due to fats. It turns out just a fat bomb that will hit your waist, hips and stomach. In particular, the liver will suffer from fried foods, especially deep-fried ones.
To improve the quality of calorie content, beef should be boiled, baked in its own juices, or use a steamer.
How many calories are in beef?
Average calorie values and nutritional value boiled beef per 100 grams:
- Calories = 201;
- Proteins = 18g;
- Fat = 14.3g;
- Carbohydrates = 0g.
The percentage of proteins, fats and carbohydrates is respectively: 36% / 64% / 0%.
It is worth remembering that these are average values, and the amount of fat in lean meat is lower and more protein. Protein is necessary for building high-quality muscles, which is extremely important for athletes and those wishing to lose weight. For children's growing bodies this ratio of proteins and fats in combination with complex carbohydrates (cereals) contributes to rapid growth, strengthening immunity and bones. The presence of animal fats is beneficial for the female body. Without the correct amount of fat in a woman’s body, the cycle is disrupted and metabolism deteriorates. Fat consumption must be limited in the diet of any person, regardless of gender and age.
Gastronomic diversity
The fat content of beef plays a leading role in the preparation of various dishes. For example, to prepare a clear broth for first courses, it is better to use beef rump. Its calorie content per 100 grams is 138 kcal.
For frying the most the best option there will be fillet. A piece of boneless meat is perfectly fried and has a rich, deep taste. 100g of fillet contains 20.1g of protein, 3.5g of fat and only 113kcal. Beef loin is great for roasting. In cookbooks and on websites on the Internet you can find a huge number of recipes with baked lean fillet.
The internal organs of cattle are very popular among gastronomic consumers. In the liver, lungs or stomach, all the beneficial substances remain in boiled, fried or baked form. It is worth noting how many calories are in boiled internal organs:
- Heart-96kcal;
- Stomach-127kcal;
- Liver-94kcal;
- Brains-124kcal;
- Kidneys -86kcal.
An excellent dinner option would be stewed lean kidneys and stomach, seasoned with sour cream and a side dish of rice.
How to cook beef.
When cooking meat broth, you should be careful so that rich foam does not remain on the broth. Otherwise, the broth will not be transparent, with flakes of meat foam, which will spoil the appearance of the soup. It is recommended to bake beef for 40 minutes, depending on the size of the pieces being baked. Different types of cabbage).
To ensure that the beef is soft and flavorful during cooking, cooks use pre-soaking. The traditional marinade is aqueous solution of vinegar. It is also recommended to soak the beef in wine, vegetable oil with spices, lemon juice, mayonnaise or sour cream.
