Beef stew. Calorie content of stewed beef and its use in dietary nutrition Calories in stew

Meat in beef modern world- This is the most popular type of meat that is eaten. It has a pleasant taste and delicate aroma. Beef practically does not contain carbohydrates harmful to the body, there are only fats and proteins. Also in meat there are vitamins, micro and macro elements that have a positive effect on the human body.

Features of beef meat

Each beef carcass has a different fat content, and hence the calorie content. The fatter the meat, the more calories it contains. It follows that when dieting, it is most advisable to choose less fatty pieces in which the number of calories and the nutritional value will be lower. Calorie lean beef - 160 kcal per 100 grams.

Beef meat is of the first, second and highest grades. It is in the highest grade that the calorie content will be the lowest. It is worth noting that the calorie content of boiled beef will be slightly higher than raw, but the longer you cook the meat, the more soft it becomes, but also less high-calorie.

Beef stew with a calorie content of more than 250 kcal is recommended for people who are building muscle mass.

How to choose?

Naturally, it is better to take fresh meat, not frozen. Firstly, such meat does not need to be defrosted beforehand, and secondly, fresh meat has better taste. Fresh and unspoiled meat should only be red in color and in no case have shades of brown or green.

If there is fat on the piece, then it should be gently white color. The most juicy and delicious dishes come from marbled beef.

The main thing is that no meat should come from bad smell. If it is possible to purchase only a frozen product, then you need to pay attention to the packaging, its integrity and expiration date.

How to cook?

In cooking, stewed beef occupies a leading position. There are countless beef stew recipes. It is prepared as own juice, and with the addition of spices, oils, vegetables. Special attention beef stew also deserves - both store-bought and home-made. The energy value of such a product is 212 kcal. It also retains all the vitamins and minerals. This stew is easy to prepare and keeps well.

Consider the features of cooking beef stew. We offer a recipe not only tasty, but also healthy meat. Let's start with a piece of beef. When you bring the meat home, be sure to wash it running water cut into small pieces. Fry it in a small amount. vegetable oil. After that, fill everything with water and cook for about two hours over low heat. Next, salt, add bay leaf, allspice and simmer for another 30 minutes.

In pre-washed and sterilized half-liter jars, put the stew, pour it with broth and set to sterilize for 20 minutes. Then we roll up. For baby and diet food, we choose less fatty pieces, put less salt, and limit spices. In the same way, we cook stew in our own juice without adding oil.

Here is one of the most complete tables of caloric content of canned meat and smoked meats. All data are per 100 grams of product. Canned and smoked meats: stewed beef, stewed pork, raw smoked brisket, raw smoked loin, ham, minced sausage.

Calorie table of canned meat products: stew, smoked sausage, etc.

Here is one of the most complete tables of caloric content of canned meat and smoked meats

All data are per 100 grams of product

Canned and smoked meats

"Beef Stew" or "Beef Stew"?

Stew is a strategic product and is stocked on a national scale in case of war and disasters. The Rosstandart badge indicates the manufacturer's intention, at least, to depict the product's compliance with state standards. Choose a stew made according to GOST. In stews made according to GOST, the composition should only contain large pieces of natural fibrous meat (weighing at least 30 g each), bay leaf, pepper, salt. It happens first and highest grade (87% of meat). Shelf life is three to six years. TU - less stringent specification. The composition of the stew according to TU includes ground veins, skins, cartilage, connective tissue. Shelf life does not exceed two years. If there is neither GOST nor TU, the product does not meet any standards. Anything can be included in such canned food. In this case, give preference to canned meat in glass jar, since the contents are visible in it and the proportions of meat and fat are possibly determined. You can check the contents of the can by shaking it: if there is meat inside and it dangles a lot, it means that there is too much filling. or "stewed beef", etc., which indicates the amateur performance of the manufacturer. What will actually be the composition of such a product and the consequences of its use is a big mystery. Give preference to large meat processing plants (from among the former state ones), at least the contents of cans from these manufacturers are more stable and more often correspond to the composition written on the label. If information about the composition of canned food and the manufacturer is applied directly to the tin packaging, this guarantees against obvious forgery. Such printing is considered a complex technology and is available, as a rule, only at old state-owned meat processing plants. The paper label must be rolled with glue along the entire length and glued onto the canned food evenly. On the lid of the jar, look for embossing, and certainly in the form of raised letters. If the letters are concave, it's fake. The marking of canned meat (stew) includes the letter "B" - the highest grade sign "1s" - the first. Upon opening the can, note the following: the soybean pieces are textured and meat-like, but you can tell them apart. Meat can be fiberized, but soy cannot. Its pieces are less "friable" and more viscous. Also pay attention to the integrity of the cans. When the plate is deformed, the inner coating is broken, the nickel, tin and zinc contained in it can get into the product and lead to poisoning. Choose canned food in seamless jars for added safety.

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