How to calculate the calorie content of canned fish soup for a low-calorie diet?

I really love canned fish, I like their taste in pies, in salads, in soup... Among my friends there are many who also love them - for their ease of use and taste. Even a child can cook soup from canned food. And I will calculate the approximate calorie content and reveal my cooking secrets.

Recipe for fish soup from canned saury

Servings: 3.

Time: 40 min.

Calorie content per 100 grams: 57 kcal.

Ingredients:

• 1 can of canned food;
• 3 potato tubers;
• 1 onion;
• 2 liters of filtered water;
• 1 carrot;
• 30 ml vegetable oil;
• 0.5 bunches of greens;
• a little table salt.

We start preparing yushka from canned saury by peeling the vegetables. Cut the potatoes into strips and place in salted boiling water. It must be cooked until almost done. Meanwhile, cut the onion into small cubes and grate the carrots. Sauté the vegetables until lightly browned and soft.

To prepare canned food deliciously, open the jar, mash the contents a little with a fork, removing fragments of the ridge. Transfer the fish along with the fry into the pan. Next we send chopped greens. It is necessary to cook the canned fish soup for about 5 more minutes. Before serving, the canned saury fish soup should be left to brew for a little while.

Recipe Potato soup with canned fish*. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of “Potato soup with canned fish*”.

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	35.5 kcal	1684 kcal	2.1%	5.9%	4744 g
Squirrels	2.4 g	76 g	3.2%	9%	3167 g
Fats	0.9 g	56 g	1.6%	4.5%	6222 g
Carbohydrates	4.5 g	219 g	2.1%	5.9%	4867 g
Organic acids	0.1 g	~
Alimentary fiber	0.4 g	20 g	2%	5.6%	5000 g
Water	90.6 g	2273 g	4%	11.3%	2509 g
Ash	1.093 g	~
Vitamins
Vitamin A, RE	1.8 mcg	900 mcg	0.2%	0.6%	50000 g
beta carotene	0.005 mg	5 mg	0.1%	0.3%	100000 g
Vitamin B1, thiamine	0.033 mg	1.5 mg	2.2%	6.2%	4545 g
Vitamin B2, riboflavin	0.033 mg	1.8 mg	1.8%	5.1%	5455 g
Vitamin B4, choline	3 mg	500 mg	0.6%	1.7%	16667 g
Vitamin B5, pantothenic	0.176 mg	5 mg	3.5%	9.9%	2841 g
Vitamin B6, pyridoxine	0.148 mg	2 mg	7.4%	20.8%	1351 g
Vitamin B9, folates	2.874 mcg	400 mcg	0.7%	2%	13918 g
Vitamin B12, cobalamin	1.05 mcg	3 mcg	35%	98.6%	286 g
Vitamin C, ascorbic acid	5.57 mg	90 mg	6.2%	17.5%	1616 g
Vitamin E, alpha tocopherol, TE	0.076 mg	15 mg	0.5%	1.4%	19737
Vitamin H, biotin	0.066 µg	50 mcg	0.1%	0.3%	75758 g
Vitamin K, phylloquinone	0.5 mcg	120 mcg	0.4%	1.1%	24000 g
Vitamin RR, NE	0.868 mg	20 mg	4.3%	12.1%	2304 g
Niacin	0.731 mg	~
Macronutrients
Potassium, K	189.31 mg	2500 mg	7.6%	21.4%	1321 g
Calcium, Ca	16.29 mg	1000 mg	1.6%	4.5%	6139 g
Silicon, Si	13.227 mg	30 mg	44.1%	124.2%	227 g
Magnesium, Mg	10.96 mg	400 mg	2.7%	7.6%	3650 g
Sodium, Na	253.35 mg	1300 mg	19.5%	54.9%	513 g
Sera, S	30.5 mg	1000 mg	3.1%	8.7%	3279 g
Phosphorus, P	43.5 mg	800 mg	5.4%	15.2%	1839
Chlorine, Cl	399.37 mg	2300 mg	17.4%	49%	576 g
Microelements
Aluminium, Al	233.3 mcg	~
Bor, B	33.9 mcg	~
Vanadium, V	39.14 mcg	~
Iron, Fe	0.507 mg	18 mg	2.8%	7.9%	3550 g
Yod, I	4.71 mcg	150 mcg	3.1%	8.7%	3185 g
Cobalt, Co	4.363 mcg	10 mcg	43.6%	122.8%	229 g
Lithium, Li	20.228 mcg	~
Manganese, Mn	0.057 mg	2 mg	2.9%	8.2%	3509 g
Copper, Cu	58.13 mcg	1000 mcg	5.8%	16.3%	1720 g
Molybdenum, Mo	4.27 mcg	70 mcg	6.1%	17.2%	1639 g
Nickel, Ni	2.133 mcg	~
Rubidium, Rb	140.1 mcg	~
Selenium, Se	0.08 mcg	55 mcg	0.1%	0.3%	68750 g
Strontium, Sr	2.44 mcg	~
Fluorine, F	118.91 mcg	4000 mcg	3%	8.5%	3364 g
Chromium, Cr	7.92 mcg	50 mcg	15.8%	44.5%	631 g
Zinc, Zn	0.1906 mg	12 mg	1.6%	4.5%	6296 g
Zirconium, Zr	0.8 mcg	~
Digestible carbohydrates
Starch and dextrins	3.942 g	~
Mono- and disaccharides (sugars)	0.5 g	max 100 g
Glucose (dextrose)	0.182 g	~
Sucrose	0.278 g	~
Fructose	0.048 g	~
Essential amino acids	0.194 g	~
Arginine*	0.13 g	~
Valin	0.114 g	~
Histidine*	0.099 g	~
Isoleucine	0.105 g	~
Leucine	0.172 g	~
Lysine	0.264 g	~
Methionine	0.082 g	~
Methionine + Cysteine	0.117 g	~
Threonine	0.119 g	~
Tryptophan	0.03 g	~
Phenylalanine	0.115 g	~
Phenylalanine+Tyrosine	0.209 g	~
Nonessential amino acids	0.32 g	~
Alanin	0.113 g	~
Aspartic acid	0.248 g	~
Glycine	0.144 g	~
Glutamic acid	0.292 g	~
Proline	0.092 g	~
Serin	0.116 g	~
Tyrosine	0.093 g	~
Cysteine	0.035 g	~
Saturated fatty acids
Saturated fatty acids	0.3 g	max 18.7 g
14:0 Miristinovaya	0.081 g	~
16:0 Palmitinaya	0.215 g	~
17:0 Margarine	0.008 g	~
18:0 Stearic	0.045 g	~
Monounsaturated fatty acids	0.365 g	min 16.8 g	2.2%	6.2%
16:1 Palmitoleic	0.088 g	~
18:1 Oleic (omega-9)	0.162 g	~
20:1 Gadoleic (omega-9)	0.045 g	~
22:1 Erucic (omega-9)	0.069 g	~
Polyunsaturated fatty acids	0.223 g	from 11.2 to 20.6 g	2%	5.6%
18:2 Linolevaya	0.034 g	~
18:3 Linolenic	0.028 g	~
18:4 Steoride Omega-3	0.01 g	~
20:4 Arachidonic	0.008 g	~
20:5 Eicosapentaenoic acid (EPA), Omega-3	0.082 g	~
Omega-3 fatty acids	0.2 g	from 0.9 to 3.7 g	22.2%	62.5%
22:5 Docosapentaenoic acid (DPA), Omega-3	0.016 g	~
22:6 Docosahexaenoic acid (DHA), Omega-3	0.067 g	~

The energy value of Potato soup with canned fish* is 35.5 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.

Recipe for canned saury fish soup with rice

Servings: 6.

Time: 30 min.

Calorie content per 100 g: 48 kcal.

Ingredients:

50 g long rice;

1 can of canned food;

1 carrot;

2 potatoes;

1 onion;

2 liters of water;

2 tbsp. tomato paste;

2 bay leaves;

1 tsp vegetable oil;

1 bunch of fresh herbs;

a little salt and pepper.

A recipe with saury and rice will help a busy housewife quickly cook an appetizing and nutritious canned soup. To prepare canned food deliciously, you must first rinse the cereal and pour boiling water over it for a couple of minutes. Then drain through a colander and rinse thoroughly under running water until clear liquid runs out.

Meanwhile, heat water in a saucepan to boiling. Peel the potatoes, cut the root vegetables into cubes or cubes. Remove the skin from the onion and cut the head into cubes. Cut the peeled carrots into half rings or coarsely grate them. You don’t have to add carrots, but it will make canned saury soup with rice much tastier.

Place potatoes and cereal into boiling water. The contents must be cooked with rice until all components are ready. Saute the carrots and onions in vegetable oil until soft, so that the soup with saury and rice has a richer taste. If the vegetables burn, you can add a little water. Add pasta to soft vegetables, stir, cook for another minute.

We open the fish preparation, lay out the pieces, remove the ridges, cut into large pieces. Add the fish and broth from the jar to the canned soup with rice, mix, and boil for another 2-3 minutes. At the end, add bay leaf and salt to taste. Set aside to let the dish sit, covered, for about 10 minutes. Serve with herbs and fresh rye bread.

Delicate puree soup with saury

For this dish you will need:

• Canned saury – 300 grams;
• Potatoes – 4 pcs. (small);
• Carrots and onions – 1 pc. (medium size);
• Large varieties of tomatoes – 2 pcs.;
• Vegetable oil – 50 ml;
• Salt, pepper, bay leaf, parsley and coriander - according to taste preferences.

Read on the topic: Diet soup with rice and chicken
Rice soup is the perfect light, very tasty and satisfying lunch. This dish is low-calorie (even despite the fact that it will be prepared on the basis of meat broth) and is absolutely harmless to your body.

Not everyone knows how to prepare puree soup correctly; in fact, it is very simple. You just need to follow the instructions:

1. Chop the onion into half rings, and the carrots and potatoes into slices.
2. Simmer the onions and carrots until softened, add pre-cut tomatoes.
3. Boil water and add potatoes, boil for 9-13 minutes.
4. Add vegetables, fish, seasonings to the potatoes, boil until all ingredients are ready.
5. Remove the bay leaf, grind the soup in a blender, and bring to a boil again. Serve the finished dish sprinkled with herbs.

Saury fish soup with millet

Servings: 5-6.

Time: 35-40 min.

Calorie content per 100 g: 52 kcal.

Ingredients:

1 can of canned food;

3-4 potatoes;

1 medium carrot;

100 g millet;

1 onion;

2 bay leaves;

4-5 black peppercorns;

2.5 liters of filtered water;

0.5 tbsp salt.

A recipe with saury and rice will help any housewife, because... allows you to quickly cook delicious and nutritious canned soup. First, we start preparing the cereal by rinsing it well and filling it with water. You need to cook the millet until half cooked. Meanwhile, peel the potatoes, cut into pieces, add to the boiling contents of the pan and stir. Canned saury fish soup with millet is cooked for about a quarter of an hour.

Immediately peel the onions and carrots, finely chop the vegetables into cubes, and fry in vegetable oil. In this case, you will get a more tasty soup from canned fish.

We continue to prepare the step-by-step recipe with photos and add fried vegetables. Mix everything, season with spices, add bay leaf, cook for another 5-7 minutes.

Pour the slightly crushed contents of the jar along with the filling into a bowl, heat it to a boil and remove from the stove. Canned saury fish soup with millet is often served with sour cream or homemade mayonnaise.

Dietary fish soup with canned mackerel

To prepare vegetable soup for weight loss you will need:

• Canned mackerel – 1 can;
• Leek and zucchini - 1 pc.;
• Pepper (sweet) - 2 pcs. (different colors);
• Greenery;
• White wine – 0.1 l;
• Clean water – 1-1.5 l;
• Vegetable oil (for frying);
• Salt pepper.

Add chopped onion, zucchini and pepper into hot oil and simmer. After that, pour in the wine and heat it up.

Pour vegetables into a saucepan, add fish, pour boiling water. Season and add salt, cook for about 15 minutes. At the end of cooking, add herbs. Ready!

When following a diet, it is very important to correctly calculate its composition, so it is necessary to include healthy and nutritious fish soups with canned food in your diet.

Saury fish soup with pearl barley

Servings: 10.

Time: 30 min.

Calorie content: 59 kcal per 100 g.

Ingredients:

1 can of canned food;

6 potatoes;

1 carrot;

100 g pearl barley;

1 onion;

3 bay leaves;

2 tbsp. lean butter;

6 black peppercorns;

2 liters of filtered water;

1.5 tbsp. sea ​​salt.

Canned saury fish soup with pearl barley is prepared quickly, but first you need to soak the grain in cold water. It is better to do this in the evening, and in the morning you can start cooking.

We start preparing the step-by-step recipe with photos by cooking pearl barley. Place the washed, swollen cereal in salted boiling water and cook over moderate heat.

Without wasting time, peel the potatoes, cut them into cubes and rinse thoroughly under running water to wash off excess starch. Add the prepared potatoes to the pearl barley.

We peel the onions and carrots, finely chop the heads into cubes, and grate the root vegetables. Fry the prepared ingredients in vegetable oil until golden brown. At the same time, take out pieces from the canned fish, remove the bones and mash into small fragments with a fork.

Add the liquid from the can and the fish to the canned saury fish soup. Next add the contents of the frying pan, spices, and bay leaves. After 5 minutes, taste for salt and add more salt if necessary.

This is where the delicious canned fish soup is ready. It can be served with egg and sour cream.

Canned salmon fish soup

To prepare this dish you need:

• Canned salmon – 1 jar;
• Tomato juice – 0.5 liters;
• Raw cucumber – 1 pc.;
• Boiled egg – 1 pc.;
• Sour cream - according to taste preferences;
• Parsley and onion – 10-15 grams each;
• Salt, pepper - according to taste preferences.

Making soup

Peel the boiled egg and cucumber and cut into cubes. Chop the green onion and mix it with the egg and cucumber. Pour in tomato juice, season and add salt to taste. Remove the fish and add to the resulting mass. Sprinkle chopped parsley on top of the soup and serve with sour cream.

Detailed composition, per 100 grams of the finished dish: “canned fish soup”

compound	quantity	product with the highest content
Proteins, g	2.23	canned fish (71%)
Fats, g	0.49	chicken egg (49%)
Carbohydrates, g	2.75	potatoes (80%)
Calorie content, kcal	23.70	potatoes (41%)
Water, g	92.90	water (73%)
Vanadium, mcg	23.72	potatoes (85%)
Vitamin A, mg	0.31	carrots (97%)
Vitamin B1, mg	0.01	potatoes (72%)
Vitamin B12, mcg	0.01	chicken egg (100%)
Vitamin B2, mg	0.02	potatoes (45%)
Vitamin B5, mg	—	—
Vitamin B6, mg	0.04	potatoes (82%)
Vitamin B9, mcg	1.85	potatoes (58%)
Vitamin C, mg	3.24	potatoes (84%)
Vitamin D, mcg	0.04	chicken egg (100%)
Vitamin E, mg	0.08	chicken egg (51%)
Vitamin H, mcg	0.47	chicken egg (90%)
Vitamin PP, mg	0.22	potatoes (79%)
Aluminum, µg	142.10	potatoes (82%)
Boron, µg	29.35	potatoes (53%)
Iron, mg	0.22	potatoes (54%)
Ash, g	0.23	potatoes (62%)
Iodine, mcg	1.38	potatoes (49%)
Potassium, mg	93.35	potatoes (83%)
Calcium, mg	4.52	potatoes (30%)
Cobalt, µg	1.13	potatoes (60%)
Starch, g	2.05	potatoes (99%)
Silicon, mg	—	—
Lithium, mcg	10.71	potatoes (98%)
Magnesium, mg	5.17	potatoes (60%)
Manganese, mcg	38.51	potatoes (60%)
Copper, µg	26.52	potatoes (72%)
Molybdenum, mcg	2.26	potatoes (48%)
Mono- and disaccharides, g	0.69	onions (39%)
Sodium, mg	4.40	chicken egg (65%)
Unsaturated fatty acids, g	0.07	chicken egg (82%)
Nickel, µg	1.53	potatoes (44%)
Tin, µg	—	—
Organic acids, g	0.04	potatoes (61%)
Dietary fiber, g	0.37	potatoes (50%)
Rubidium, mcg	84.52	potatoes (80%)
Selenium, mcg	—	—
Sulfur, mg	10.55	potatoes (41%)
Strontium, mcg	—	—
Titanium, µg	—	—
Phosphorus, mg	15.88	potatoes (49%)
Fluorine, mcg	47.35	canned fish (82%)
Chlorine, mg	29.28	canned fish (51%)
Cholesterol, mg	12.19	chicken egg (100%)
Choline, mg	5.36	chicken egg (100%)
Chromium, µg	6.62	canned fish (75%)
Zinc, mcg	179.29	canned fish (35%)
Glycemic index,	13.14	potatoes (72%)

view: detail | briefly | carbohydrates | calories

Cooking fish soup

Carry out the necessary procedures with the fish: remove everything inedible and thoroughly wash the carcass on all sides. Place it in the bowl in which you will cook the fish soup. Add salt, add water and cook from boiling for twenty minutes.

While cooking the fish, peel the onions, carrots and potatoes. Cut the potatoes into cubes. We rub the carrots through a grater of any size. And finely chop the onion. If you don’t really like small pieces of vegetables in your ear, cut them larger, nothing bad will happen.

Ingredients for Canned Fish Soup

Pink salmon, with bones, canned	370 g
Potatoes (Cook without draining)	450 g
Leeks (Cook without draining)	70 g
Carrots, red (Cook without draining)	140 g
Bay leaf	2 g
Table salt	10 g
Ground red pepper	2 g
Water	3000 g

Peel the potatoes, cut into cubes or cubes. Finely chop the onion. Grate the carrots on a medium grater. Mash the fish with a fork (do not drain the juice). Place potatoes in boiling water, add salt and cook for 5 minutes. Then add onions and carrots, cook for 5-7 minutes. Add bay leaf and pepper. Next add the fish. Cook until the potatoes are ready. If necessary, add salt. (Recipe taken from Say7.info)