Fish that can efficiently ingest protein. Above all, I tried a recipe for stewing wallet cutlet before payday using a relatively affordable red fish fillet at a supermarket. My husband’s diet has become quite thin over the past year, and when considering how to get nutrition efficiently, he naturally began to think of menus using fish and lean beef.
Ingredient
- 2 slices of red fish fillet
- 1 with carrot skin
- 1 bag of shimeji mushrooms
- 2 tablespoons of sake
- 2 tablespoons of mirin
- 2 tablespoons of soy sauce
cookTime ,recipeYield For 3 people.
Instructions
- Boil the red fish to remove the odor and make a cross mark on the skin.
- Remove the calyx from the carrots with the skin and chop them into small pieces, and remove the shimeji mushrooms and loosen them.
- Add sake and mirin to an appropriate amount of water, boil in a pot, and add red fish and vegetables.
- After about 10 minutes, make sure that the carrots are sunny, add soy sauce and simmer for another 10 minutes.
- Turn off the heat and let the taste soak in, and you’re done.
Nutritional ingredient list (per person)
It is a nutrient for one person. References are posted at the end of this article. The amount made was calculated by the number of people as described above.
General ingredients (per person)
| energy(kcal) | moisture(g) | protein(g) | Lipid(g) | carbohydrates(g) | Salt equivalent(g) |
| 105.7 | 108.4 | 10.7 | 1.9 | 10.4 | 1.4 |
Minerals (per person)
| potassium(mg) | calcium(mg) | magnesium(mg) | phosphorous(mg) | iron(mg) | zinc(mg) |
| 327.0 | 22.7 | 24.7 | 136.7 | 0.4 | 0.5 |
Vitamins (per person)
| Vitamin D(μg) | Vitamin K(μg) | Vitamin B1(mg) | Vitamin B2(mg) | Niacin(mg) | Vitamin B6(mg) | Vitamin B12(μg) | Folic acid(μg) | Pantothenic acid(mg) | Biotin(μg) | Vitamin C(mg) |
| 1.8 | 3.7 | 0.1 | 0.1 | 2.0 | 0.1 | 0.9 | 15.3 | 0.6 | 2.5 | 1.3 |
The nutritional composition table is not based on the seasonings actually used. This ingredient list also contains the nutrients and water that have flowed into the broth and soup. I think many people with kidney disease avoid drinking broth or soup. Considering this background, I think it is appropriate to consider the nutritional composition table as a guide.
References
Quoted from the Standard Tables of Food Composition in Japan 2020 (8th edition)
コメント 思ったこと、なんでもどうぞ(^^)