Calorie content Minced chicken (100 g, 1 g...)

Dietary properties:

How many calories are in minced chicken, what dietary properties it has, all this is of great interest to those who lead a healthy lifestyle and monitor their health and figure. So we will try to answer these questions in the next article.

So here it is:

Minced chicken is a product obtained by mechanically grinding poultry meat. It is very popular due to its low calorie content. It is characterized by a lighter color and more delicate consistency compared to other types of minced meat.

Breasts or legs are usually used in its preparation. It should be said that the skin must be removed from the meat - it has no beneficial properties, and the minced meat with it will turn out stringy and tasteless. You also need to remove the surface film from the meat and make sure that there are no pieces of bones in it. The washed meat is thoroughly dried, otherwise it may turn out liquid. During its preparation, chicken fillet is scrolled in a meat grinder or chopped in a blender or food processor.

All steamed minced chicken dishes are the most optimal nutrition for people during the postoperative period. They are advised to be consumed after suffering from serious illnesses. It can be included in the menu of those who want to lose excess weight.

The protein content with amino acids in chicken meat is higher than in other types of meat, amounting to 20%. There are practically no carbohydrates, up to 1%. Fats – up to 8-9%. Everything else is water.

Application

There are many recipes for meatballs and meatballs, cutlets that can be fried or steamed. Many variations of rolls and various casseroles are also prepared from this minced meat. But this by-product is also used to prepare rather difficult culinary masterpieces, for example, whites and cabbage rolls, dumplings and pies, which everyone loves to eat. Recipes from this type of minced meat are used in quite a variety of ways in modern cooking. It can even be mixed with other types of minced meat, if the need suddenly arises. All kinds of spices are added to it, such as black pepper, curry and even turmeric. Ready-made meals are also great for children, because chicken has an irreplaceable property - it is easily digestible by the human body. It can also be used as an excellent filling for potato zrazas, pancakes or rolls. It is perfect for navy-style pasta, pancakes with vegetables and minced meat, and meatballs for soup.

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Rabbit kidneys Rabbit kidneys are a royal dish and one of the most expensive offal. This is a rare product on our table and is difficult to find in regular stores and supermarkets. In Tsarist Russia, high-ranking gentlemen were treated to rabbit kidneys, in Rome they fed soldiers before battle, and on European tables it was considered a privileged dish for special occasions. In order to assemble a complete dish from them, more than one rabbit carcass was required. This product is quite capricious in preparation - all the beneficial properties must be preserved during the cooking process. Chefs from all over the world have secret recipes for rabbit kidneys.

Stewed pork lungs Pork lung is the most popular and inexpensive of the offal category. Often used in cooking in European countries. It has an airy, spongy texture that lasts after cooking. The lung is based on connective tissue, but with proper processing it produces tasty and healthy dishes.

Pigeon meat Since time immemorial, pigeons have always been close to human habitation. The image of this small bird with modest plumage has become a symbol of peace and love throughout the globe. Once upon a time, pigeons were the only communication, and pigeon mail flourished for many years. They easily get used to people and become true friends. And besides this, pigeons have amazingly tender and tasty meat, which for many centuries, and even now, is considered a rare delicacy. Dishes made from pigeon meat were served to the table of the high nobility and the royal family; poor people were unable to try this curiosity. Nowadays, farmers in many countries breed special meat breeds of pigeons. The pioneers in this matter were the inhabitants of northern Africa and the Mediterranean. And now their positive experience has been picked up by peasants in Hungary, France and the USA. Birds intended for food are not allowed to fly much, so their meat is especially tender and juicy.

Boiled horse meat Horse meat is the meat of horses 2-3 years old. But the most delicious meat is considered to be the meat of a foal that is not yet a year old. This product was mainly consumed by nomads. Horse meat was previously the most easily obtained product, and horse meat dishes became traditional and favorite for nomadic people. And now this meat is popular in some countries of Central Asia and is considered a delicacy. Horse meat has an unusual taste and smell, but many people eat it because it is low in calories. To make the meat softer, horse meat must first be cooked for a couple of hours.

Duck There are two types of ducks in nature. Wild waterfowl that live all over the world, and domestic birds that people raise on their farms. Homemade ones are divided into three types: meat, egg and mixed (meat and egg). Meat ducks have the most valuable and tasty meat. A huge variety of dishes are prepared from them. Wild duck is a delicacy and is served in restaurants as an expensive, nutritious dish.

Turkey (breast) Turkey is a fairly large domesticated bird. It was first domesticated by the Aztecs, but is now a fairly common bird around the world, especially in the United States. An adult bird can reach 30 kg for a male and 11 kg for a female. However, a young bird is more suitable for food, due to its more tender and nutritious meat; its weight is about 10 kg, which it reaches in just 4 months of age. Turkey breast is considered white meat because it is quite pale pink in color compared to other parts. And when finished, it is drier and not greasy, unlike other parts of the carcass.

Boiled lamb Lamb is the meat of sheep and rams. Moreover, sheep under 3 years of age are best suited for slaughter, as well as castrated rams and properly fed sheep. The meat of such individuals is bright red, the fat is light. Lamb was previously consumed only by residents of the East. Now lamb is a very common meat that is loved in many countries around the world. This is explained by the fact that lamb is an organic meat, since sheep are mainly free-grazing. Since they are not in camps, their meat is free from “feed improvers.” Sheep and rams calmly go to slaughter, so there is no adrenaline in lamb - the “fear hormone”. Lamb is a very high-calorie meat, but boiled lamb (291 kcal) is used for dietary and baby food, since the meat of young animals does not accumulate enough fat.

Pork belly Pork belly is the part of the muscle-fat tissue that is located under the head. The dewlap is not consumed in its pure form, because it is the most high-calorie and fatty part of the carcass. It is used primarily for fat production. Already in the 19th century, housewives knew what parts pork was cut into and how to distinguish them. Rendered pork belly fat is used as an additive to cutlets or in pate. In production, it is used to make puff pastry.

Hazel grouse The grouse is a small bird, very similar to chickens, weighing approximately 300-500 grams. Basically it has a bright color with various inclusions. This is a bird that leads a predominantly sedentary lifestyle; it lives in forests with a humid climate or coniferous forests.

Roe deer meat Roe deer belong to the deer family. Most hunters from Central Europe to Siberia prefer to hunt roe deer. Roe deer are very fast animals, and in order to get them as trophies, hunters need to have great agility. The meat of these animals is very tender and has an unusual taste that any game has. The meat of young roe deer is rightfully considered very healthy, but the carcass of adult roe deer is tough and needs to be soaked and marinated. Roe deer meat is considered one of the most valuable among other wild animals, since it is easily digestible and does not contain much fat. The meat obtained in the fall (at the beginning of the hunting period) has the greatest value, since the beneficial substances accumulated by roe deer over the summer have not yet been used up. The most tender are the saddle and ham, as well as the tenderloin, which is rightfully considered a very refined dish.

Ingredients of minced chicken:

Vitamins:

Vitamin:	IN 1	AT 2	AT 4	AT 5	AT 6	AT 9	RR	E
in mg. per 100 grams	0.1	0.1	67.0	0.8	0.5	0.004	9.9	0.3

Minerals:

Mineral:	Calcium	Phosphorus	Magnesium	Potassium
in mg. per 100 grams	11	174	25	220

This product is widely used in cooking. Its undoubted advantages are its dietary properties, as well as its speed of preparation. The finished product is very tender, soft, light and low in calories, it is perfectly absorbed by our body. Dishes made from it will surely please everyone, including kids.

Nutritionists advise introducing it into the diet: for children, athletes, the elderly and for gastrointestinal diseases.

Healthy cutlets with spinach leaves

Let's prepare chicken cutlets with spinach leaves by steaming. They are healthy and don't contain many calories. To prepare such a dish, you can use either a double boiler or a slow cooker.

Ingredients:

chicken breast – 0.4 kg;
spinach leaves – 0.2 kg;
egg;
onion;
salt;
black pepper;
bread – 50 g.

On a note! These cutlets can be eaten by people following diet No. 5.

Preparation:

Remove the film from the chicken breast. Let's wash and dry it.
Grind the meat pulp through a meat grinder.
Peel the onion and cut into arbitrary pieces.
We also twist the onion through a meat grinder.
Add the onion mass to the minced meat.
Salt, add black pepper.
Stir until the structure is homogeneous.
Break the bread into several pieces.
Fill it with water and leave for ten minutes. You can, of course, use milk instead of water, but it will add calories to the dish.
Then squeeze the bread mass from the liquid.
Wash the spinach leaves thoroughly and dry them.
Chop the spinach leaves into small pieces.
Pour a glass of purified water over the greens and let them cook.
Cook the spinach after boiling for five to seven minutes.
Then put it in a colander to drain all the liquid.
Using a blender, grind the spinach leaves to a puree texture.
Add the bread squeezed out of the liquid to the minced meat mixture.
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Stir well and add the egg.
Now put the spinach puree into the preparation.
Knead the minced mass into a homogeneous structure.
Using wet hands, form medium-sized cutlets.
We put them in a mesh designed for steaming dishes in a multicooker. Attention! We place the blanks in only one layer!
Let's turn on the "Steam" option. Cook the cutlets for thirty minutes.
Serve them with your favorite side dish and assorted vegetables.