Very often they cook lightly salted trout, which is a real delicacy, is an ingredient in sushi and many delicious snacks, and also just great effect on health.
Description of lightly salted trout and its features
For the preparation of slightly salted trout, a fresh piece of fish is taken and kept in a special marinade of salt and a small amount of sugar for several days. Such trout has almost all the same properties as fresh, it retains 80% of vitamins and 95% of minerals. The calorie content of lightly salted trout is only slightly higher than that of fresh trout.
The benefits and harms of slightly salted trout
The use of slightly salted trout will not only become a real holiday for the stomach, but will also favorably affect general state organism. This product improves the functioning of the cardiovascular vascular system, has a beneficial effect on brain function, normalizes the functioning of the nervous system, improves metabolism in general and slows down the aging process.
The harm of lightly salted trout is not manifested in anything, with the exception of the high salt content in this product. That is why, its consumption should be limited to people who suffer from salt deposits and other problems associated with the level of salt in the body.
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Trout is a commercial fish of the family salmon, lives in the seas, lakes, rivers and streams. The size and color of trout directly depends on water bodies, so fish are found from 400 grams to 20 kilograms, from 30 to 120 cm. The main color of the trout is silver-gray, there are shades of yellow, brown, olive green , on some varieties a large number of dark specks and specks. The body of a trout is of a traditional shape, slightly compressed from the sides, and has no special features. Trout meat is juicy, dense and elastic, red-orange or gray-pink ( river trout) colors. Trout has amazing ability feel the pollution of water bodies, therefore live fish is an indicator of water purity.
Trout calories
The calorie content of trout is 97 kcal per 100 grams of product.
Trout is a source of easily digestible protein High Quality, necessary for the body for building cells. Fish contains polyunsaturated acids Omega-3 and Omega-6, which successfully reduce the level of "bad" cholesterol in the blood. In trout there are, especially important, greatly improving elasticity and protection skin. The main of the beneficial minerals is an indispensable element for the growth and strengthening of bones in childhood and adolescence, as well as in old age.
Harm to trout
The use of trout can cause allergic reactions, so it is necessary to introduce fish into the diet of young children with caution.
Selection and storage of trout
When choosing a chilled trout, you should touch the skin of the fish - it should be slippery and elastic, this is evidence of the freshness of the product. The eyes of a trout should be without a matte film, the gills of a saturated burgundy. Fresh trout smells fresh, specific fishy smell missing. Fresh trout should be cooked immediately or stored in the coldest place of the refrigerator for no longer than a day (calorizator). When frozen, trout retains a maximum of its useful properties and does not lose taste.
Trout in cooking
Trout cooking - creative process and pleasure, because it is difficult to spoil the fish even for a beginner. Trout is steamed and grilled, baked and fried. The taste of the fish is so rich that the use of spices is minimal -
5 out of 5Trout is called royal fish. And it's fair! After all, this fish of the sturgeon family has a surprisingly pleasant taste, delicate aroma and contains great amount useful for human body substances. Trout can live in both salt water and fresh water. The main thing is that the water is clean and cool. in polluted and warm water(above 25 degrees Celsius) the trout dies.
Many species of trout are known: Atlantic, Adriatic, rainbow, Sevan, Amu Darya, stream and lake. The calorie content of trout directly depends on the habitat of the fish and the degree of its fatness.. The number of calories in trout can vary greatly: from 80 to 180 kcal per 100 g of fillet.
The color of the fish itself and the color of the meat can also vary significantly. Trout different types may have silver or golden scales, an elegant pink stripe along the body. The color of the meat varies from white and pale pink-cream to rich red-orange. Between the fibers are the thinnest fatty layers, thanks to which the trout meat literally melts in your mouth. The thicker the layers - the more fat the fish contains, the more tender and tastier the meat. But the calorie content of trout is the higher.
Naturally, depending on the habitat, the amount of nutrients and biologically active substances different types of trout. But all types of trout have one thing in common common property- high content of polyunsaturated Omega-3 acid, which is extremely important for maintaining the normal state of the cardiovascular system.
rainbow trout calories
Rainbow trout grown in fish farms most often hits the shelves of our stores. The mass of one fish, on average, is 3-4 kg. The standard calorie content of trout (100 g fillet) is 97-100 kcal. In 100 g of rainbow trout fillet, proteins are 19-20 g, fats - 2-3 g. Trout does not contain carbohydrates. The protein and fat of trout are easily and almost completely absorbed by the body. And the fat contained in trout has another interesting feature. Not only does it not contribute to the appearance of extra pounds, but on the contrary, it helps to maintain a slender figure. After all, getting into gastrointestinal tract, it works as a catalyst, activating the processes of splitting fats. Therefore, trout is rightly considered a very useful product for weight loss.
Firstly, the calorie content of trout is not too high in itself. Secondly, trout fat has special properties that enhance the processes of fat breakdown in the body. Finally, the mineral and vitamin composition of this fish is so rich that it helps to eliminate the deficiency of biologically active substances that occurs in almost all diets.
Trout contains, in addition to fatty acid Omega-3, a full spectrum of essential and essential amino acids, vitamins A, D, E, K, a large amount of B vitamins, salts of phosphorus, iron, magnesium, potassium, calcium.
Moderate calorie content of trout and its highest nutritional value let me recommend this fish for the nutrition of all population groups. Trout is very useful for children and elderly people, adolescents, people engaged in intense mental and difficult physical labor, athletes. It is especially recommended to include trout in the diet of those who suffer from overweight, heart disease, has a weakened immune system.
How many calories are in cooked trout
Trout is prepared by the most different ways but more often prefer not to expose the fish heat treatment. Salted trout is highly valued. Gourmets often eat trout, without even sprinkling it with salt, but only sprinkling the fillet with lime or lemon juice. It is believed that it is in this form that all the richness of trout flavors is fully revealed.
The calorie content of trout marinated with citrus juice is approximately 110-120 kcal.
How many calories are in salted trout? It depends on the salting method (whether sugar was used), on the initial fat content of the fish. The average calorie content of slightly salted trout ranges from 180 to 210 kcal.
Diet dish salted trout can only be considered conditional. On the one hand, this delicacy is very rich in omega-3 acid, B vitamins and valuable fat-soluble vitamins. On the other hand, fish contains quite a lot of salt, although it is considered lightly salted. So, it will retain water in the body, slow down the water-fat metabolism.
A truly dietary trout will be if you cook it for a couple. Calories in steamed trout contain about 100-120 kcal.
Europeans really appreciate grilled trout or barbecued trout. With this method of cooking, the meat is especially aromatic and juicy. The calorie content of trout prepared in this way usually does not exceed 120-125 kcal..
It has been established that boiled trout has the least calorie content. The energy value boiled trout - no more than 80-90 kcal per 100 g of product. Some part nutrients, including valuable fat, goes into the broth, so the calorie content of the fish itself is somewhat reduced.
Surely you have heard of such a delicacy as blue trout. It is desirable to prepare this dish from fresh, not frozen fish. Gutted trout is poured over half a liter of hot wine vinegar. It is this procedure that gives the trout a pronounced blue color. Then the fish is rubbed with salt inside and out and steamed over low heat over boiling wine diluted 1 to 3 with water. In Austria, it is customary to stuff fish with finely chopped apples and lemons before cooking. The calorie content of trout prepared according to this recipe is about 110 kcal..
The maximum number of calories in fried trout is up to 260 kcal.
The main contraindication for eating trout is an allergy to fish and seafood. In other cases, it is recommended to eat 2.3 and even 4 servings of this delicious and very useful fish in Week.
Prepare asparagus beans for the winter quickly enough, if you know good recipe. The richness of vitamins and minerals, as well as excellent taste and low calorie content, will allow you to indulge in such twists quite often. Using recipes from asparagus beans will make the menu more diverse, give the set table a juicy green color and benefit, or enhance the taste of other ingredients. Pairing beans with a variety of herbs, vegetables, and spices will bring a rich, vibrant flavor to your dishes.
It is worth noting that black Eyed Peas- it's not asparagus, because asparagus is eaten in the form of shoots vegetables. Green beans are consumed in the form of a pod and are one of the types of green beans. These two products are quite different, but they are united not only by a bright green color, but also by a high content of substances necessary for health, along with low content calories.
Black Eyed Peas- a valuable component of the diet of diabetic patients. This product contains arginine, which is a natural carrier of insulin. It helps lower blood sugar levels. Potassium, calcium and magnesium, as well as B vitamins help to strengthen nervous system improve liver function, prevent hepatitis, urolithiasis, tuberculosis. Green beans contain high level fiber, which is necessary to cleanse the body of toxins, as well as a large amount of antioxidants necessary for quick recovery organism.
To provide the presence of such a necessary vegetable on the table all year round it is worth thinking about harvesting green beans for the winter. Many may think that there is no need for preservation and any recipes, because this product will lose a lot useful substances. Even though some nutrients are lost during processing, there are still so many vitamins and minerals in this canned food that cooked salads are as useful as some vegetables and fruits in season.
For canning string beans for the winter, it is necessary to choose only high-quality ingredients, otherwise the usefulness of the dish will be minimized. It is best if the beans are grown in the garden by you or by people you trust. If you have to buy it in the market or in a store, then pay attention to it. appearance. The color of the vegetable should be bright, green, this is what indicates that the pods are young. Such beans will have rich taste And the greatest benefit for our recipes.
If you grow beans yourself at home in the garden, be careful during their ripening so as not to miss the moment of harvest. best product for workpiece is still young, but already ripe pod. It has practically no veins between itself, which means it will be softer and juicier. After collecting or buying the main ingredient, it is necessary to start canning it in the next day. Yellowing green beans are not suitable for processing. Beans should be stored in a dark, cool place such as a cellar or refrigerator.
No wonder the word “fast” is mentioned at the beginning of the article. Many do not like to close vegetables for the winter, because just before seaming there is a long process of cleaning, cutting and preparing, after which sometimes you don’t want to not eat vegetables prepared in reserve, not to take next year for such a job. With green beans, everything is much simpler. Pre-treatment of the product consists in high-quality washing of the pods, cutting off the ends, processing in boiling water for several minutes, and drying.
If the beans are too long, it is best to cut them into pieces.
Needs to be pre-processed banks to conserve asparagus beans. Preservation dishes should be washed thoroughly. To better clean the jars, take soda, there are no harmful components in it, moreover, if the jars are washed for hastily, preservation will not contain extraneous tastes.
Sterilization is also necessary, so you will be calm that your blanks for the winter will be able to go through a fairly long shelf life. You can sterilize the container both over steam and in the oven. So that the jars do not burst during the preservation process, it is advisable to wash them warm water if steam cleaning in the oven, place the glass jar on its side. Sterility is very important when preparing spins for the winter, as it can protect against the introduction of bacteria and other pathogens.
The three green bean canning recipes below are minimal and easy to make.
"A Quick Recipe for Canned Asparagus Beans"
It's very light winter recipe, which can be repeated even by the hostess who has never closed. We will need:
2 kg green beans, 3 tsp. salt, 3 tsp. vinegar for each jar, 2 liters of water
- Pre-treated and dried legumes are stacked in dry jars.
- The brine is prepared from 2 liters of water, to which 3 teaspoons of salt are added. After boiling, it is poured into jars, vinegar is also added there.
- string beans covered with lids and sterilized in jars for about 40 minutes. After that, the banks can be rolled up.
"Spicy Asparagus Recipe"
Required Ingredients:
2 kg of green beans, fresh dill (or celery), a few cloves of garlic, 100 ml of table vinegar 9%, 30 grams of salt, 200 grams of granulated sugar, 1 liter of pure water.
- Washed asparagus beans with cut ends are placed in a saucepan, water is added to it until the entire bean is covered. It only takes 1 minute to cook.
- Garlic and dill are added to sterilized jars. Those who prefer celery can safely add it to the recipe.
- Drain the liquid from the cooked green beans, then arrange it in jars.
- The marinade is prepared from a liter of water, to which 100 ml of ordinary vinegar 9% is added, salt 30 grams is poured, granulated sugar 200 grams is added. Poured into cans and rolled up.
"Canned Green Bean Salad"
Exist very delicious salads which can be prepared ahead of time. This salad uses asparagus beans, the taste of which is emphasized by other vegetables harvested in the beds. For this recipe you need:
1 kg of young beans, 2-3 large sweet peppers, 2 kg of tomatoes, 1/2 kg of carrots, 1/2 kg of onions, 100 gr. sunflower oil, 2 tbsp. l. salt, 2 tbsp. l. vinegar 9%, 4 tbsp. l. granulated sugar.
For those who preserve vegetables for the first time for the winter, there is an unspoken rule - all rolled up jars are turned over and placed on the lid. It is necessary to cover the jars with a blanket or something that retains heat, and leave it to cool.
Various websites full of recipes, among which every housewife will be able to find her favorite and most worthy. Such recipes are a guide to action, they are able to emphasize the exquisite taste and talent of a culinary specialist. Rationality and frugality, the desire to preserve individuality and diversity, as well as concern for the health of the family for more than one century, pushes women to create tasty food, which can be enjoyed not only during the season, but all year round. These simple recipes for cooking asparagus beans will allow you to always take care of your health, keep fit and feel the variety of taste.
