i apologize in advance for such a stupid question - I did not understand all the intricacies of scoring on a hormonal diet. points are calculated as in the Kremlin diet - i.e. by 1 point per 100g of product? Or is it points for the whole serving? And here's another: breakfast 4 points - is it just one product or a multicomponent one? Thank you all in advance)))

Recently I became interested in Mirimanova's "Minus 60" diet in general, everything is not bad, and goodies in the morning and almost separate meals for lunch and dinner. Not a hungry diet in general, not 3 cabbage leaves a day. But one thing still bothers me, not to eat after 18. How much is it possible, for example, I have dinner at 17, because I have a workout at 18, and then drink empty tea or water?

Maybe still at 20.00 something easy to eat

spent a week on a drinking diet, the result is minus 2.5 kg. I expected more, but I'm glad for that too. I do not want to stop, but drinking as a long-term option is also not an option))). I considered a 90-day system of separate nutrition, in which the days alternate according to the types of food - protein, carbohydrate, starch, vitamin. I want to combine these two diets: alternate days of separate meals with drinking. I think that such a regime is more varied and humane in terms of health and the result will be quick

We are leaving with the whole family to Turkey, we are delighted to be outrageous. But I'm afraid none of us will think about restrictions there. As we get to the goodies, we will not get off the table. How to eat right on vacation so that later it would not be excruciatingly scary and offensive? What excesses are better not to look at in a restaurant and on the beaches?

diet "6 petals" is ideal for me, I tolerate easily, I have already practiced 2 times. Everything is fine, except for the curd day - I hate curd. I am planning one more course from Monday, I ask in advance - what can replace cottage cheese? And in general, is it possible to change? And does the replacement somehow affect the result? Thank you all in advance for the tips))

Girls, your support, advice and experience is required. It's already the 11th day of the Ducan diet and there is no result !!! I follow all the rules strictly, but there is no plumb line even 100g !!! What am I doing wrong? What could be the reason for the lack of results? I will be very grateful to everyone for advice and opinions.

The question is in the title. Who was on a rigid protein diet with no carbohydrates, share your experience. She has excellent weight loss results, but how healthy is the lack of carbohydrates? Have you had any negative consequences?

Good day. I decided to try Protasov's diet - such good reviews about her. We need some advice from practitioners. Wooled the Internet in search of details and subtleties. I didn't quite understand about dairy products - there are many contradictions: some say kefir is not allowed, some say that only 3.2%, somewhere they write only 5% fat milk, is milk possible? .. How correct?

Aug-25-2014

About sausage:

There is hardly anyone who has never heard of sausage. We call sausage a food product made from meat and some additives that has undergone technological processing. A sausage can contain one or more different types of meat. Moreover, the meat content in the sausage can be from 1 to 70%. Depending on the meat used for their preparation and the production technology, sausages can be boiled, stuffed, smoked, semi-smoked, liverwurst, uncooked smoked, blood.

Sausage is a food product made from minced meat and placed in an oblong casing (natural or artificial). It can consist of one or several types of meat.

Sausage is a popular product due to its excellent taste and high nutritional qualities. The quality product includes meat, easily digestible pork fat, spices and other ingredients. Cooking removes films, cartilage, bones, rough connective tissue and tendons.

However, only a professional can choose a high-quality sausage in a store. Unfortunately, manufacturers often violate the manufacturing technology of this product and add something that the human body is not able to assimilate. We are talking about all kinds of dyes, flavor and aroma enhancers, as well as additives, the purpose of which is to extend the shelf life.

The surface of the product must be smooth, clean, without damage, and the casing must fit snugly against it. If this is not the case, most likely in front of you is an overdried sausage that has expired or has been stored in improper conditions.

Often when buying a sausage, few read the information about the composition. Taking advantage of this, unscrupulous manufacturers instead of natural meat put a mass made from compressed bones, leather, etc. (IOM). If the product contains soy, then it is listed on the label as vegetable protein, and IOM is called meat.

Most people think that the pink color of sausages is indicative of their freshness. In fact, it is obtained by adding a dye, which is by no means beneficial to health. After processing, natural meat has a grayish color, so this particular sausage will be less harmful. Considering all of the above, it is better to exclude sausage that is sold in stores from the diet, replacing it with home-made.

A quality sausage product is a rich source of iron, protein, B vitamins and essential amino acids. It can be used with any type of vegetable (raw, stewed, boiled, baked, or steamed). This combination is the most acceptable from a nutritional point of view. If you like to eat sausage in the traditional way, that is, with bread, then it is better to give preference to whole grains.

There are countless types and varieties of sausages, and there are even more recipes for their preparation. Over the centuries, the peoples of different countries have developed a huge number of national technologies for the manufacture of sausages, and each of them has its own inherent advantages.

Usually, any meat is used to make sausages: pork, beef, lamb, chicken, goose, horse meat, etc. The most common are pork sausages, which are used both on their own and in combination with other types of meat.

How high is the calorie content of the sausage? Many people who want to get rid of extra pounds are concerned about the question - how many calories are in a sausage? It is hardly worth saying once again that the calorie content of the sausage is very significant. And this property of this food product is one of its main disadvantages. The high calorie content in sausage is due to its high animal fat content. In addition, in addition to fat, this dish contains soy protein, salt, cellulose, bone meal, sodium, starch and other preservatives and stabilizers.

Well, now about the calorie content of sausages:

How many calories are in boiled sausage:

The calorie content of boiled sausage (beef) is about 160 kcal per 100 g. product

The calorie content of boiled sausage ("amateur") is about 300 kcal per 100 gr. product

How many calories are in milk sausage:

This cooked sausage was named "Milk" because of its composition. As you might guess, it includes milk. Its taste and aroma are also due to specially selected spices.

The calorie content of milk sausage is 252 kcal per 100 g. product

How many calories are in doctoral sausage:

This type of sausage, which first appeared in the USSR (produced since 1936), gained immense popularity at that time. But she is no less loved today.

The calorie content of the doctor's sausage is 250 kcal per 100 g. product

How many calories are in chicken sausage:

Chicken sausage, as its name suggests, includes chicken meat. This product is distinguished by its special juiciness and tenderness, wonderful taste and aroma. Today there are quite a few varieties of chicken sausage.

The calorie content of chicken sausage is about 223 kcal per 100 g. product

How many calories are in smoked sausage:

Smoked sausage is deservedly called one of the most beloved and popular types of sausages. Smoked sausage has always been in great demand. It is high in fat and low in moisture. In this regard, its calorie content is quite high.

The calorie content of smoked sausage is 375 - 515 kcal per 100 g. product

How many calories are in raw smoked sausage:

The technology for the production of raw smoked sausages is distinguished by the fact that the product is not subjected to high-temperature heat treatment. The sausage is smoked by cold smoking at 20-25 degrees.

The calorie content of uncooked smoked sausage ("amateur") is about 515 kcal per 100 g. product

The calorie content of uncooked smoked sausage ("Olympic") is about 440 kcal per 100 g. product

How many calories are in liver sausage:

Liver sausage is a tasty and satisfying variety of sausages (and inexpensive at the same time). For its preparation, beef or pork entrails are used. The basis of such a sausage is liver and lard.

The calorie content of liver sausage is about 326 kcal per 100 g. product

How many calories are in blood sausage:

Blood sausage (or simply - blood pudding) - this is the name of a type of sausage, the main ingredient for which is purified blood. It can be bovine, calf and / or pork blood.

The calorie content of blood sausage is about 274 kcal per 100 g. product

How many calories are in homemade sausage:

The composition of homemade sausage is different - it depends on the recipe for the given product. Typically, homemade sausages include meat, fat, spices and spices. Depending on the ingredients used, the calorie content of homemade sausage also changes.

The calorie content of homemade sausage (on average) is 420 kcal per 100 g. product

There are boiled sausages (including sausages and wieners), semi-smoked, smoked, smoked-boiled, liverwurst, brawn and jelly. The raw materials are lean beef, pork, bacon, less often - lamb, horse meat, poultry meat.
For liver sausages, brawn, jellies use meat offal (liver, brain, heart, tripe and others).

Sausage has been known since time immemorial. It is mentioned in the sources of Ancient Greece, Babylon and Ancient China. In Russia, sausage production workshops appeared in the 17th century

Boiled sausages

They are made from salted minced meat. They are boiled at a temperature of about 80 degrees. Cooked sausages can contain a lot of soy, or they can be vegetarian with soy or seitan instead of meat. Due to the content of large amounts of water, they are not stored for a long time.

Cooked sausages contain 10-15% protein, 20-30% fat, energy value - 220-310 kcal per 100 g.

Boiled-smoked sausages

First it is boiled and then smoked. Contains more spices than cooked sausages. Unlike boiled sausages (in which the minced meat is a homogeneous mass), boiled-smoked sausages can consist of small pieces of a certain size. Milk, cream, flour, bacon and starch are used as additives.

Cooked smoked sausages contain 10-17% protein, 30-40% fat, their energy value is 350-410 kcal per 100 g, and the shelf life in the refrigerator is no more than 15 days.

Semi-smoked sausages

First it is fried, then boiled and then smoked. Semi-smoked sausages are often almost indistinguishable in appearance and taste from cooked-smoked sausages, but with heat treatment there is less weight loss, and smoking is less pronounced.

Raw smoked sausages

Outdated names are hard-smoked, hard-smoked sausages are not subjected to high-temperature heat treatment, cold smoking occurs at 20-25 degrees, meat is fermented and dehydrated. Ripening of uncooked smoked sausages lasts at least 30-40 days. Raw smoked sausages contain the greatest amount of spices; cognac can also be added. According to the new technology, sausages are produced in 21 days or less. This is achieved due to a) GDL - gluconodeltalactone - an acid that affects the change in pH b) starter cultures - most often yeast microorganisms that feed on the sugar added to the recipe. Fermentation is carried out due to the release of waste products by them.

Raw smoked sausages contain 13-28% protein, fat - 28-57%, energy value - 340-570 kcal per 100 g.

Dried sausages

It is made from minced marinated meat. Smoked in cold smoke for 3-4 days. The meat is fermented and dehydrated, after which it is cured at a temperature of 15-18 degrees.

* Calorie data are given per 100 grams of product.

Today, most families love this elite meat delicacy. It has high nutritional properties, which are useful to understand. The calorie content of raw smoked sausage is especially important, since many include it in the diet in the morning, evening and during a snack at work.

Any raw smoked sausage has a standard set of components that determine the calorie content of the product. In general, their chemical composition is as follows:

• proteins - 13-28%;
• fats - 28-57%.

The rest of the list includes vitamins B1, B2, B3, minerals and cholesterol.

How different the chemical composition and caloric content of some varieties can be seen in the comparative table.

Drying is one of the main processes in the production of raw smoked sausage. The shelf life of the product depends on the degree of moisture in the product.

You will learn more about the shelf life of uncooked sausages in the article on storing uncooked sausages.

The product can be stored even without a refrigerator at a temperature of +15 0С for up to 3-4 weeks, and in a cool place - up to several months.

All the nuances of the safety of different varieties of sausages outside the refrigerator are described in the article about. Also separately note the article about, which we recently published.

Calorie content per 100 grams

Usually, the nutritional value of 100 g of raw smoked sausage looks like this:

• calorie content - 426 kcal;
• proteins - 12 g;
• fat - 42 g;
• carbohydrates - 0 g;
• dietary fiber - 0 g;
• water - 0 g.

More details about the production technology can be found here.

How many calories are in 1 piece

A piece is a piece of strife. You need to count the number of calories in 1 piece of sausage by its weight. If we take the optimal indicators, then in 1 g of the product there are 4.3 kcal. Further, the mathematics is simple. Find out the weight of the cut slice and multiply by the set indicator. For example, the calorie content in one piece weighing 10 g, respectively, will be 43 kcal.

It is useful to have scales in the kitchen (they are now sold cheaply in any hardware store) and weigh the product before use. This way you will know how many calories you are consuming and be able to control your eating habits.

How many grams are in a piece

The calorie content of a sandwich with raw smoked sausage depends on what kind of bread will be used. On average, 100 g of bread contains 210 kcal, and a piece for a sandwich takes about 60 g.

The weight of a sausage slice depends on its thickness. If we take as a basis the fact that the raw smoked product is cut quite thinly, then one such piece weighs about 5 g.

Accordingly, the calorie content of a sandwich with three thin slices of sausage and about 60 g bread will be 140 kcal. Of course, the calculations are very rough, but this is enough to control your nutrition on a diet. For example, if your daily allowance is up to 1500 kcal and during the day you ate 1200 kcal, then you can afford 2 sandwiches with thinly sliced \u200b\u200bsausage, but not more.

Calorie content of fried sausage

The calorie content of any product changes during heat treatment. How much the readings increase after frying depends on the type of oil used.

The calculation is carried out according to the following formula: the calorie content of the sausage plus 20% of the number of calories in the oil.

For example, in 1 tbsp. l. sunflower oil contains 128 kilocalories. Consequently, the dish will contain 25.8 kcal more than fresh sausage. You also need to leave an error on the degree of absorbency of the product. Some of them can absorb up to 50% oil during frying.

The complete opposite is grilling. Such heat treatment, on the contrary, allows you to melt fat, while leaving proteins and carbohydrates. In quantitative terms, this amounts to 5% to 15% of calorie loss. Therefore, grilling is a dietary type of cooking.

Calorie content of raw smoked pork sausage

The number of calories in raw smoked sausage directly depends on its composition. It's no secret that pork products are considered high in calories. In GOST, pork sausage belongs to the highest grade.

According to the standards, the product includes:

• pork meat with a low fat content - 40%;
• brisket - 60%;
• minerals and spices.

There are 568 kcal per 100 g of the product. But they note that with a high fat content, the amount of protein is much less, and carbohydrates are completely absent. This is due to the fact that the branded sausage uses a lot of lard and little meat, which makes production cheaper.

A homemade product has a number of advantages. The absence of dyes and preservatives is guaranteed, which does not harm the human body and has a high energy value. Suitable for both sandwiches and various appetizers and salads.

How oh, look here.

Sep-7-2017

About boiled sausages:

Cooked sausages - a type of sausage products. Cooked sausages are made from minced meat with the addition of bacon, salt, spices and other products, encased in a shell and subjected to fried, boiled and artificial cooling.

Compared to other sausages, cooked sausages are the most common food product. Mainly used beef and pork meat, as well as lamb and offal.

Boiled sausages are intended for direct consumption, as a cold snack, as well as for preparing salads, cold and hot first and second courses (okroshka, meat hodgepodge, scrambled eggs with sausage, fried sausage with a side dish, etc.).

Cooked sausage is a separate group of meat products that differ in the method and technology of production and are divided into sausages, meat loaves, stuffed sausages, small sausages, liver and blood sausages, brawn, pâtés, jellies, dietary and medicinal sausages.

The gastronomic qualities and useful properties of cooked sausage directly depend on the components that are included in its composition.

The main recipe for cooking premium boiled sausage includes:

• Minced meat, bacon (up to 95%);
• Eggs or melange (from 3%);
• Starch (up to 5%);
• Milk (up to 5%);
• Condiments (garlic, cardamom, coriander, black pepper);
• Salt.

The main component of the premium sausage is meat, while the lower grade product may contain additives, plant substitutes, or have no meat at all. In the latter case, the label MOM (mechanically deboned meat) must be present on the label, which indicates a chemical improvement in the quality of the substance. The amount of food additives (E) must not exceed the permissible limits.

It is believed that high-quality boiled sausage should not have a rich pink color, because during the heat treatment the meat acquires a grayish tint. That is, to put it simply, the bright color of the sausage on the cut indicates that the manufacturer has added food coloring to the product.

Category A sausages, that is, of the highest grade, from a trusted and responsible manufacturer are quite acceptable in even dietary and children's food. Of course, you should not regularly replace full-fledged meat dishes with sausages, but sometimes it is quite acceptable to pamper yourself with high-quality sausages.

Sausage should not be eaten:

• people with overweight problems, obesity, since sausage is a very high-calorie food product;
• the use of sausage is contraindicated for diseases of the gastrointestinal tract, problems with the gallbladder and biliary tract, for diseases of the liver (since it is difficult to digest, and the fat in its composition disrupts the liver and makes it difficult for bile to flow out);
• smoked sausages in particular can harm your health in case of stomach and duodenal ulcers, nephritis, pancreatitis, cholecystitis;
• sausage increases the level of cholesterol in the human body and can cause atherosclerosis;
• it is necessary to significantly limit the use of sausages in food for gout, urolithiasis, hypertension, heart failure and, in general, people with heart problems, since sausage has a high salt content.

It is better not to give sausage to small children under 3 years old, and for older children you need to choose sausage varieties that are recommended specifically for baby food.

You should first, before eating, boil it, removing the shell, in boiling water for 5-10 minutes, in order to reduce the content of fat, salt and nitrites in the sausage.

We have to agree with the fact that sausage is not one of the foods useful for our health. But even if you still cannot do without it, then at least observe the measure in its use and be careful when choosing it in the store - read the label and study the composition of the product.

How many calories are in boiled sausage?

Depending on the composition and cooking technology, the calorie content of cooked sausages can be very different. Pay attention to this table:

Calorie table of cooked sausages, per 100 grams of product:

And the nutritional value of boiled sausage prepared in different ways is as follows:

Nutritional value table for cooked sausages (BZHU), per 100 grams of product:

What can you cook with boiled sausages? Here are some recipes:

Boiled sausage cocktail salad:

20 g of boiled sausage, 20 g of eggs, 20 g of radish, 5 ml of lemon juice, 5 ml of vegetable oil, 10 g of Ketchup sauce, herbs, salt, black pepper, garlic (on the tip of a knife).

Cut the boiled sausage into strips. Grate the hard-boiled egg on a coarse grater, and cut the radish into slices. Put everything in layers in a vase, sprinkle with finely chopped spinach and add marinade of lemon juice, vegetable oil, Ketchup sauce, salt, black pepper and crushed garlic.

Omelet with sausages and tomatoes:

4 sausages "Nuremberg", 3 eggs, 200 ml of milk, 1 teaspoon of soy sauce, a pinch of sugar, 1 tbsp. a spoonful of vegetable oil, 1 large tomato, a pinch of chopped green onions.

Cut the sausages lengthwise into 4 parts, then into cubes. Fry in vegetable oil until a crust appears. Cut the tomato into 4 pieces, core and cut into cubes. Add to sausages and reduce heat. Beat eggs with a whisk. Add milk, soy sauce and granulated sugar. Pour the mixture into a skillet and sprinkle with chopped green onions. Cover and cook over low heat or in the oven for 11 minutes at 140 ° C. When serving, cut the omelet in half. Serve hot.