Diets Premium
789 views
Download
Pig, Necklace, Fried (Without Added Fat and Salt)
1 / 1

Pig, Necklace, Fried (Without Added Fat and Salt)

g No Added Fat Pan-Fried Sautéed Fried
166 KCAL KCAL / 100g
33g Protein
3.3g Fat
1g Carbohydrates
No Added Fat Pan-Fried Sautéed Fried

Pig, Necklace, Fried (Without Added Fat and Salt)

166 KCAL / 100g
33g Protein
3.3g Fat
1g Carbohydrates

Nutrients

Nutrients
Name / 100g
Ash 0.9 g
Calcium 12 mg
Carbohydrate 1 g
Chloride 110 mg
Chlorine 110 mg
Cholesterol 97 mg
Complete Protein 33 g
Copper 0.12 mg
Fat 3.3 g
Fatty monounsaturated 1.2 g
Fatty polyunsaturated 0.4 g
Fatty saturated 0.9 g
Fatty trans 0.05 g
Fiber 1 g
Glicemyc Index 1 µg
Iodine 1.5 µg
Iron 2.6 mg
Lutein + zeaxanthin 10 mg
Magnesium 27 mg
Manganese 0.02 mg
Natron 94 g
Omega 3 0.04 g
Omega 6 0.35 g
Phosphorus 220 mg
Potassium 350 mg
Protein 33 g
Protein Animal 33 g
Retinol 3 µg
Salt 0.2 g
Selenium 18 µg
Sodium 77 mg
Sugar 1 g
Taurine 50 mg
Vitamin A 3 µg
Vitamin ARE 3 µg
Vitamin B1 (Thiamin) 0.62 mg
Vitamin B12 (Cobalamin) 1.23 µg
Vitamin B2 (Riboflavin) 0.25 mg
Vitamin B3 (Niacin) 4.96 mg
Vitamin B4 (Choline) 85 mg
Vitamin B5 (Pantothenic acid) 0.84 mg
Vitamin B6 (Pyridoxine) 0.36 mg
Vitamin B9 (Folate) 11.8 µg
Vitamin C (Ascorbic acid) 1 mg
Vitamin D 0.8 µg
Vitamin E 0.2 mg
Vitamin K 270 µg
Water 63.7 g
Zinc 4 mg
Knowledge Hub

Expert Nutrition Insights

Related articles based on current site

Patison – characteristics, nutritional composition, and culinary and cultivation potential of an unconventional cucurbit vegetable

Patison, scientifically designated as *Cucurbita pepo* variety *patisoniana*, constitutes an intriguing vegetable native to North America and classified within the expansive cucurbit family (*Cucurbitaceae*). Its most distinguishing feature lies in the edible fruit, which frequently exhibits an irregular, often whimsical shape that sets it apart from conventional garden produce. While its cultivation under temperate climate conditions presents no significant agronomic obstacles, patison remains a niche crop with limited mainstream adoption. Owing to its refined flavor profile—subtly nutty with a tender texture—it has earned particular acclaim in Mediterranean gastronomy, where it is employed in a diverse array of preparations: pan-fried with garlic, braised with herbs, boiled as a side dish, or even consumed raw in the form of crudités, fresh salads, or thinly sliced carpaccio-style presentations.

View Details

Culinary rut? Discover ways to diversify your daily meals without needing to shop

Culinary monotony can creep into our routines at the most unexpected moments... Amid the hustle of daily responsibilities, when time slips through our fingers, we rarely manage to dedicate sufficient attention to crafting elaborate, multi-component meals. Consequently, we frequently turn to reliable, time-tested, and expedient culinary solutions... The inevitable outcome of this approach is a repetitive menu: classic tomato soup every Monday or traditional breaded fish with fried potatoes every Friday evening... So how can one escape this gastronomic stagnation? The solution is closer than it appears—simply uncover sources of inspiration and fresh meal ideas... During moments of leisure, it is worthwhile to explore previously unknown recipes... Perhaps the exotic cuisines of the world will surprise you with unprecedented flavor combinations that will transform your culinary experiences?

View Details

The traditional culinary art of Japan: distinctive traits and regional classic dishes

To most of us, Japanese culinary culture is inextricably linked with the delicately prepared sushi, yet this nation harbors a far richer spectrum of flavors and cooking techniques. A typical meal in Japan is not merely rice served in a wooden bowl accompanied by green tea as an indispensable complement—it is, above all, a harmony of simplicity, seasonal ingredient selection, and meticulous attention to detail. Rice, serving as the foundation for most dishes, is not just a staple but also a cultural symbol deeply rooted in millennia-old traditions. What is particularly fascinating, however, is the immense culinary diversity across the archipelago’s regions. From the bold, aromatic soups of Hokkaido to the subtle flavors of Kyoto and the robust dishes of Okinawa, each prefecture boasts its own unique recipes, cooking methods, and local ingredients that have shaped its culinary identity for centuries. It is worth noting that Japanese cuisine is not merely a collection of dishes but also a philosophy that emphasizes balance among the five fundamental tastes: sweet, sour, salty, bitter, and umami. The latter, often overlooked in Western cuisines, plays a pivotal role here, lending depth and complexity to the dishes. Equally significant are the preparation methods—from raw *sashimi* to simmered *nimono* and deep-fried *tempura*—each demanding not only skill but also a profound understanding of the ingredients and their seasonal availability.

View Details

Traditional British culinary arts: defining characteristics, gastronomic heritage, and classic recipes with contemporary influences

British cuisine is frequently perceived as unrefined, with its dishes often criticized for being excessively fatty, monotonous in flavor, and lacking in bold aromas. The most iconic representation remains *fish and chips*—deep-fried fish served with thick-cut potato chips. However, such a reductive perspective fails to capture the true depth of this culinary tradition. In recent decades, British flavors have undergone a transformation, enriched by the incorporation of techniques and ingredients from Asian cuisines, which has expanded the spectrum of spices used and introduced a new dimension to dish compositions.

View Details

Cucumber: characteristics, nutrient content, vitamins and dietary recipes

Cucumber is a vegetable that serves as a key ingredient in numerous tasty dishes and accompaniments. Whether fried, stuffed, in salads, or creams, this green, elongated vegetable—related to the pumpkin—is not only flavorful but also packed with essential nutrients.

View Details

How to fully utilize beets? Beets in meals, pan-fried, in jars

Beets are a widely consumed vegetable that has been valued by the inhabitants of our region for generations... Preparations made from this vegetable have been traditionally crafted by our ancestors for centuries... Explore the article to learn about the health benefits of beets and creative ways to incorporate them into your diet!

View Details

Solanine – a detrimental substance in potatoes. Poisoning due to excessive consumption

Potatoes prepared as cooked, stuffed, pureed, baked or fried are undoubtedly one of the most popular ingredients of dishes served on Polish tables. Although their health benefits are widely known, few people are aware that even these tubers are a source of a detrimental alkaloid for humans called solanine. In this article, we will present to you exactly what this compound is, where its presence in potatoes comes from, and what harmful consequences are associated with its excessive consumption. We cordially invite you to read!

View Details

Are These Really Sweet Potato Fries – Fried or Baked? How to Make Sweet Potato Fries

Have you ever been aware that by consuming fries, you can supply your body with advantageous vitamins and minerals? It suffices that you employ sweet potatoes in their preparation and apply the suitable heat treatment.

View Details

Scan this QR code to access this page quickly on your mobile device.

QR Code