-
Recent Posts
- Kitchen tricks
- Kitchen converter
- Pine syrup
- Mulled cider
- Pudding pancakes with strawberries
- Coasts of Sesia
- Costa d Amalfi
- Cortona
- Corti Benedettine del Padovano
- Cortese dell Alto Monferrato
- Cori
- Copertino
- Controguerra
- Contessa Entellina
- Sclafani County
- Conero (Italy)
- Collio Goriziano lub Collio
- Saluzzo Hills
- Novara Hills
- Hills of Lucca
- Hills of Levanto
- Turin Hill
- Tortona Hills
- Piacentini Hills
- Colli Pesaresi
- Perugini Hills
- Eastern Hills of Friuli Picolit
- Colli Orientali del Friuli
- Martani Hills
- Macerata Hills
- Lanuvini Hills
- Euganean Hills
- Etruscan Hills Of Viterbo
- Hills of Scandiano and Canossa
- Hills of Rimini
- Hills of Parma
- Hills of Luni
- Hills of Faenza
- Hills of Conegliano
- Sabina Hills
-
Popular articles
- DISTRIBUTION OF CREAM FROM MILK Processing milk or it into butter, or for cream or lean cheeses, it requires the previous separation of fat from it in the form of cream. Fat is released ... 17.7k views | under Cheese making
- Reheating pancakes - ways Reheating pancakes - ways. Contrary to appearances, you can heat up in several ways. 1. In oil - that is, in the same way that we fried them. Usually though ... 12.7k views | under Recipes
- Pâté from chicken livers (Liver Pate) Pâté from chicken livers (Liver Pate) Pâté from chicken livers (Liver Pate): 225 g chicken livers 1 spoon of oil (tooth. possibilities) 1 freshly chopped onion ... 4k views | under Recipes for allergy sufferers
- Determination of the acidity of milk Determination of acidity by titration with lyes. This test allows us to find more than just presence, but also the amount of acid in the milk. It is about this, that to ... 3.8k views | under Cheese making
- Bakterie czystej fermentacji kwasu mlekowego – Laseczniki Hazelnuts (chopsticks) lactic acid (Thermo-bacterium) - sticks that like warmth. As the name suggests, they are in the form of sticks that sometimes form long chains. They are approx ... 3.4k views | under Cheese making
- SET THE MILK MIXTURE TO THE DESIRED FAT CONTENT In a cheese dairy, we often deal with a mixture of milk with different fat content. Therefore, the easiest way to calculate the mixture is with the help given in fig. figury ... 3.4k views | under Cheese making
- Bacteria of impure lactic acid fermentation As previously noted, we perceive the spontaneous souring of milk, that at times it becomes acidic from top to bottom, which testifies, that aerobes are active here ... 3k views | under Cheese making
- Drinks, thanks to which you will surprise your guests Drinks, thanks to which you will surprise your guests. You want to surprise your guests at the party with amazing drinks? Here are some original ideas, which you can use on your home party. Jelly beans speak ... 2.9k views | under Information
- Bakterie czystej fermentacji kwasu mlekowego – Paciorkowce Streptococcus (Streptococcus). Milk under normal conditions, milked and stored at a temperature above 10 °, will be sour and will sooner or later curl into a uniform curd, not scratched ... 2.9k views | under Cheese making
- Sandwich pastes Sandwich spreads • Cheese and ham 4 triangles of melted cheese (preferably herbal or emental), spoon of butter or margarine, 5 a dag of ham or other soft sausage, bunch ... 2.2k views | under Recipes
Categories
Tags
- borscht
- white borscht
- broth
- veal
- sugar
- cider
- desserts
- stewed
- tea
- apples
- cream
- croquettes
- crumble
- liqueur
- ice-cream
- milk
- Pancakes
- roast
- baked
- potato pancakes
- measure converter
- regulations
- chicken soup
- fish
- saccharose
- fried
- pine
- syrup
- schnitzel
- schnitzel
- Ham
- tort
- tortilla
- leg
- vegetables
- Italian wines
- wine
- grapes
- liver
- from the hen
- zrazy
- from celery
- soups
- shoulder
- sour soup
Archives
- May 2022
- April 2022
- March 2022
- December 2021
- October 2021
- July 2021
- January 2021
- November 2020
- May 2020
- March 2020
- January 2020
- January 2019
- February 2018
- February 2016
- January 2016
- December 2015
- November 2015
- October 2015
- September 2015
- August 2015
- July 2015
- June 2015
- May 2015
- April 2015
- March 2015
- February 2015
- January 2015
- March 2010
- February 2010
November 2024 M T W T F S S 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 Recent Comments
Translation
Bookmarks
Author Archives: Karolek
Product nutrients: veal, schnitzel, stewed
Product nutrients: veal, schnitzel, stewed
Product nutrients: veal, schnitzel, stewed
| W 100 g. | |
| Energy | 202 kcal |
| Protein | 34.46 g |
| Fats | 6.03 g |
| Tryptophan | 0.4 g |
| Threonine | 1.51 g |
| Isoleucine | 1.81 g |
| Leucine | 2.83 |
Product nutrients: veal, schnitzel
Product nutrients: veal, schnitzel
Product nutrients: veal, schnitzel
| W 100 g. | |
| Energy | 104 kcal |
| Protein | 20.5 g |
| Fats | 2.4 g |
| Tryptophan | 0.24 g |
| Threonine | 0.9 g |
| Isoleucine | 1.08 g |
| Leucine | 1.68 g |
| Lizyna |
Product nutrients: veal, roast, from oven (composite product)
Product nutrients: veal, roast, from oven (composite product)
Product nutrients: veal, roast, from oven (composite product)
| W 100 g. | |
| Energy | 125 kcal |
| Protein | 16.11 g |
| Fats | 5.82 g |
| Carbohydrates | 0.99 g |
| Glycemic index |
Product nutrients: veal, roast, in Lithuanian (composite product)
Product nutrients: veal, roast, in Lithuanian (composite product)
Product nutrients: veal, roast, in Lithuanian (composite product)
| W 100 g. | ||
| Energy | 134 kcal | |
| Protein | 14.64 g | |
| Fats | 7.39 g | |
| Carbohydrates | 2.59 g | |
| Glycemic index | 42 | |
| Tryptophan | 0.16 g | |
| Threonine | ||
Posted in Nutrients
Tagged veal, roast, in Lithuanian
Comments Off on Product nutrients: veal, roast, in Lithuanian (composite product)
Product nutrients: veal, roast, in the deer way (composite product)
Product nutrients: veal, roast, in the deer way (composite product)
Product nutrients: veal, roast, in the deer way (composite product)
| W 100 g. | ||
| Energy | 139 kcal | |
| Protein | 16.15 g | |
| Fats | 7.43 g | |
| Carbohydrates | 1.24 g | |
| Glycemic index | 40 | |
| Tryptophan | 0.18 | |
Product nutrients: veal, shoulder, in a stew (composite product)
Product nutrients: veal, shoulder, in a stew (composite product)
Product nutrients: veal, shoulder, in a stew (composite product)
| W 100 g. | ||
| Energy | 95 kcal | |
| Protein | 13.81 g | |
| Fats | 3.49 g | |
| Carbohydrates | 2.62 g | |
| Glycemic index | 39 | |
| Tryptophan | 0.15 g | |
| Threonine | ||
Product nutrients: veal, shoulder, fried
Product nutrients: veal, shoulder, fried
Product nutrients: veal, shoulder, fried
| W 100 g. | |
| Energy | 199 kcal |
| Protein | 31.02 g |
| Fats | 7.35 g |
| Tryptophan | 0.34 g |
| Threonine | 1.36 g |
| Isoleucine | 1.63 g |
| Leucine | 2.55 g |
| Lizyna | 2.66 g |
| Methionine |
Product nutrients: veal, shoulder, fricassee (composite product)
Product nutrients: veal, shoulder, fricassee (composite product)
Product nutrients: veal, shoulder, fricassee (composite product)
| W 100 g. | ||
| Energy | 83 kcal | |
| Protein | 12.4 g | |
| Fats | 3.09 g | |
| Carbohydrates | 2.39 g | |
| Glycemic index | 37 | |
| Tryptophan | 0.14 g | |
| Threonine | 0.54 g | |