Fish broth (ear) with meatballs: calories per 100 g, proteins, fats, carbohydrates

Bone broth is becoming increasingly popular for good reason.

among those who care about their health.

Indeed, it has a number of invaluable beneficial properties.

Animal bones and connective tissue are used to make bone broth. The resulting liquid is incredibly nutritious, easy to digest, rich in flavor and good for your health.

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Broths began to be cooked in prehistoric times, when hunters turned inedible parts of animals (bones, hooves, stomachs, ligaments, fins) into a broth that you could drink.

There is a wide variety of broths made from pork, beef, veal, chicken, fish and other products. Broth is one of the foundations in the traditional cuisine of different peoples and is used in the preparation of soups, sauces and gravies.

Calorie content of broth and secrets of its preparation

As noted earlier, the calorie content of the broth depends on the product from which it is going to be prepared. The basis for any broth is pure water, which does not contain any calories at all, and a pre-prepared food product (meat, vegetables, fish or chicken).

The main secret of preparing healthy broth (in this case, the number of calories in the broth will be minimal) is that it is best to cook it in second water. This means that the water in which the meat or chicken boiled must be drained and the pan filled with new, clean water, in which the product must be cooked until done. As a result of the operations performed, the calorie content of the broth will be very small, since excess fat is removed from it.

If you want to be beautiful, cheerful, slim and joyful, do not forget to consume at least a small amount of broth every day.

Secrets and highlights of taste

To get a tasty, rich and aromatic fish broth, you should use several secrets. The simplest fish soup contains a minimum of ingredients (fish, potatoes, bay leaf and black pepper). Further variations depend on taste preferences. When choosing a container in which to cook the soup, preference should be given to a pan with a wide hole. This will make it easier to remove foam and the boiling process will be more uniform.

To add some zest to your homemade ear, you will need a small birch twig . When the soup is completely ready, the sprig is set on fire and stewed in a saucepan. The soup with the aroma of fire is ready.

You can add variety by experimenting with dill, parsley, tarragon, rosemary, green onions, and lemon. But you shouldn’t get too carried away with them, so as not to lose the characteristic taste of the fish itself.

How many calories are in the broth?

• 100 g of chicken broth contains 2 g of protein, 0.5 g of fat, 0.3 g of carbohydrates. The energy value of such a product is 15 kcal;
• 100 g of mushroom broth contains 0.2 g of protein, 0.02 g of fat, 0.85 g of carbohydrates. Energy value – 4.28 kcal;
• Per 100 g of vegetable broth there are 0.65 g of protein, 0.18 g of fat, 2.36 g of carbohydrates. Energy value does not exceed 12.85 kcal;
• In 100 g of fish broth from low-fat fish (for example, hake), the amount of protein is 4.49 g, fat - 0.61 g, carbohydrates - 0.71 g. Energy value - 26.15 kcal;
• Pork broth contains the most calories. 100 g of this dish contains 23.15 g of protein, 8 g of fat, and no carbohydrates. Energy value – 40 kcal;
• The calorie content of beef broth may vary. If the broth is cooked from the pulp, then per 100 g of the finished dish there will be 2.3 g of proteins, 1.1 g of fat, 2.6 g of carbohydrates. The energy value in this case will not exceed 28.8 kcal.

The calorie content of meat broth can be slightly reduced (to 28.6 kcal) if you cook it on a beef bone. In this case, 100 g of broth will contain 4 g of protein, 1.3 g of fat, 0.2 g of carbohydrates, and the energy value will be 28.6 kcal.

Based on this, we can conclude that the calorie content of meat broth (pork) will be the highest, while the calories in mushroom broth will be extremely low.

Bone broth is a well-forgotten old...

Many people remember from childhood the words of their parents that bone broth soup is the main food of the day. Caring grandmothers used to cook chicken broth for their grandchildren as a remedy for any ailment. Doctors of the older generation often recommended strong broth for a speedy recovery from various diseases: from colds to the postoperative period...

At the end of the 20th century, a wave swept over many who wanted to lead a healthy lifestyle: eggs, natural milk, and meat were declared harmful. And even butter, as if under hypnosis, was enthusiastically replaced by margarine by adherents of a pseudo-healthy lifestyle...

Unfortunately, bone broth is also included in the list of “harmful” foods. One can only imagine how many health problems and even ruined destinies have been brought to people by illiterate propaganda for at least one generation...

Indeed, since the time of Avicenna, broth made from the bones of fish, poultry and animals has been revered as a valuable cure for many diseases, from hemorrhoids to leprosy.

Modern clinical studies and the scientific data obtained on their basis indicate that nutritional systems based on bone broth can prevent and even reverse pathologies such as autism, dyslexia, dyspraxia, attention deficit hyperactivity disorder, depression and even schizophrenia!

Rich soup and jellied meat are not just well-forgotten delicious dishes loved by entire generations, but also the basis of the keto diet, a nutritional system for many neurological and autoimmune diseases.

How to make broth really tasty?

Due to the variety of recipes for preparing broths, they are used in cooking to create soups, sauces, risottos and gravies. To extend the storage time of the finished broth, it must first be cooled. Cold water or ice, which you need to cover the container with the broth, will help speed up this process.

You can make the broth more healthy if you do not salt it at all or limit it to one teaspoon of salt.

If you want to get a really tasty and clear broth, the calorie content of which will be low, you should cook it over very low heat, remembering to constantly skim the foam from it during cooking. You can also add bay leaf, black pepper and a small amount of dried herbs during the cooking process.

It is best to use pre-strained broth. To do this, the first thing is to remove meat, vegetables or fish from it. After this, take gauze or a colander and thus obtain an absolutely clean finished product.

Benefits of bone broth

If you lead an active lifestyle and want to maintain health and slimness for many years, then you simply must know about all the advantages of properly cooked broth based on animal, poultry or fish bones. By using this information when planning your diet, you can quickly achieve a beautiful figure.

Strengthening bones, muscles, joints, ligaments, etc.

Rehabilitation of bone broth in the public consciousness is primarily associated with the treatment and strengthening of the musculoskeletal system: competent surgeons and nutritionists have never belittled the importance of this product in the process of restoring muscles, bones and ligaments.

During prolonged digestion, the bones release primarily what is beneficial for the musculoskeletal system and connective tissue.

1. Collagen and gelatin (hydrolyzed collagen) are beneficial for bones, hair, nails, ligaments, joints and muscles.
2. The broth contains a lot of calcium, magnesium and phosphorus - microelements without which bone tissue cannot exist.
3. Amino acids are also one of the main components of the product, which is primarily a building material for muscles.
4. Glycosaminoglycans. These include hyaluronic acid, chondroitin, glucosamine, which restore joint tissue and relieve joint pain.

Therefore, broths are a must in the diet of children, teenagers, women 40+, professional athletes, everyone recovering from operations and illnesses, as well as those who lead a healthy lifestyle, move a lot and monitor their slimness and muscle definition.

Good digestion and strengthening the intestinal walls

The functioning of absolutely all body systems depends on the trouble-free operation of the gastrointestinal tract.

And medical research in recent decades has already proven that by combating increased permeability of the small intestine (leaky gut syndrome), using bone broth can prevent and even cure many autoimmune diseases, autism, depression and other chronic pathologies.

Glycine . This amino acid is necessary for improving brain activity, increasing attention and concentration. Glycine improves sleep at night and relieves drowsiness during the day. Glycine from bone broth is needed for the proper functioning of both the brain and gastrointestinal tract:

• it helps produce hydrochloric acid in the stomach, which is necessary for digesting food;
• promotes the synthesis of glutathione, a substance that acts as an antioxidant;
• Helps the liver function in detoxifying the body;
• is part of bile, without which it is impossible to digest fats in the small intestine;
• By normalizing sleep, it promotes sufficient production of the hormones melatonin and serotonin, on which metabolism and maintaining slimness depend.

Glutamine . This is also an amino acid that reduces the permeability of the wall of the small intestine: this intestinal function must be flawless to get rid of many diseases, including obesity.

Collagen and gelatin . The first is necessary for the healing of the mucosa in any inflammatory and ulcerative conditions. And the second substance helps to better move food through the gastrointestinal tract during digestion and the formation of proper microflora in the intestines, which ultimately has a beneficial effect on the process of losing weight.

Beauty and slimness

It is impossible to achieve a beautiful, slender figure if you do not take care of the strength and health of the musculoskeletal system and the good functioning of the gastrointestinal tract. However, gelatin, collagen and a number of amino acids directly affect the mechanisms of gaining and maintaining a slim figure.

1. Collagen has a good effect not only on the appearance of soft tissues after getting rid of extra pounds, but also reduces the appearance of cellulite.
2. The amino acid proline also reduces cellulite and improves intestinal permeability, thereby increasing the chances of getting rid of extra pounds.
3. Arginine restores the liver, which needs support during the period of weight loss and detoxification of the body, and also participates in the synthesis of growth hormone, which accelerates the acquisition of slimness.
4. Gelatin gives you a feeling of fullness. And with a low calorie content, the broth saturates and provides many essential substances, the lack of which can provoke increased appetite.
5. The amino acid glutamine stimulates metabolism, helping the building process.

Therefore, without exaggeration, we can say that rich bone broth and jellied meat are dishes of harmony and beauty.

Calorie content of broths from different bases

The nutritional value of a dish depends mainly on the fat content of the products and their quantitative ratio with water. The less water and more meat or fish, the richer and higher in calories the extracts will be.

The basis for preparing homemade decoctions are:

• poultry, game, pork, lamb, beef;
• lean, fatty fish
• fresh, dried mushrooms;
• vegetables.

Pork, domestic duck and goose are considered the fattest. Of the mushrooms, the record holder for the amount of fat is the porcini mushroom. Commercial fish include salmon, sturgeon, herring and others.

Examples of broths in ascending calorie order:

• mushroom – 4.3;
• vegetable – 14;
• lamb – 18;
• fish – 26;
• beef – 28;
• pork - 40.

Different parts of animal and poultry carcasses have different energy values. By comparison, turkey breast (84) has twice the calories of wings (168). Hence, different turkey broths will have different caloric content.

Composition and beneficial properties of chicken broth

Pure broth, without adding spices or additional ingredients, absorbs microelements and vitamins contained in chicken. It is enriched with vitamins A, C, D, PP, H, B; minerals: iodine, calcium, cobalt, fluorine, boron, phosphorus, potassium, sodium, copper. The composition includes the following elements: water, cholesterol, dietary fiber, ash, starch, organic compounds.

It has long been believed that chicken soup overcomes colds: it soothes irritated mucous membranes, thins mucus, warms the bronchi, tones muscles, and invigorates.

Calculation of caloric content of a product per 100 grams

As an example, we will calculate a portion equal to 100 grams - this is one of the standard weight measures that determines the total calorie content of a product or recipe.

The easiest and most universal option (suitable for calculating any volume of a product or ready-made dish) is calculation by multiplying the resulting calorie content (1000 grams) by a factor of 0.1, which is the result of division (100 g / 1000 g).

Calorie content of 100 grams of serving = 440.2 * 0.1 = 44 kcal.

In addition, in the same way you can calculate the content of BZHU in the composition of a portion:

1. Protein = 57.49 * 0.1 = 5.749 ≈ 5.7 g.
2. Fat = 22.15 * 0.1 = 2.215 ≈ 2.2 g.
3. Carbohydrates = 2.73 * 0.1 = 0.273 ≈ 0.3 g.

5.7 * 4 + 2.2 * 9 + 1.2 * 4 ≈ 44 kcal

Our calculated calorie content is less than 50 kcal, which means that chicken broth is a low-calorie product with an average content of proteins, fats and low carbohydrates.