How to calculate the calorie content of canned fish soup for a low-calorie diet?

How to calculate the calorie content of canned fish soup for a low-calorie diet?

You can find a wide variety of first courses in cookbooks, but most women choose 2-3 soups for their family and cook them alternately. Canned fish soup can be called one of the most popular among housewives: it is prepared quickly, turns out aromatic and nutritious, and requires a minimum of ingredients.

True, few people think about the calorie content of canned fish soup, but this is understandable; not all people adhere to proper nutrition and diets, so they do not need to know the energy value of a particular dish. But for those citizens who adhere to a low-calorie diet and count every crumb that enters their body, it is necessary to know how many calories the soup contains.

Canned fish soup can have absolutely any energy value, because this indicator directly depends on the ingredients included in the dish. And the calorie content of canned fish is not always the same, for example, 100 g of mackerel in oil contains about 278 kcal, horse mackerel in oil contains 309 kcal, and canned saury in its own juice contains only 88 kcal. Therefore, when preparing soup from canned fish during a period of weight loss, you should give preference to saury, as it contains the fewest calories.

Those who adhere to a diet are recommended to cook first courses in water, and potatoes, carrots, onions, and peppers can be added as additional ingredients. If potatoes are not acceptable on the diet that an individual follows, then they can be replaced with brown rice; some girls quite successfully add pieces of zucchini to the dish, but this soup has a peculiar taste.

You cannot prepare a first course from canned fish if the product’s expiration date has expired; you should not think that after cooking the contents of the tin can will become safe. In addition, before purchasing, you should pay special attention to the composition of canned food and the manufacturer; if such information is not on the packaging, then you should refuse to purchase the product.

From practical advice, it’s time to get down to business, or rather, to a recipe for making canned fish soup; for this dish you need the following products:

clean water – 1.5 l; canned fish (take saury in its own juice, it contains a minimum of calories) – 1 can 250 g; potatoes – 200 g; vegetables: carrots, onions and red peppers – 1 pc.

You need to pour water into the pan and put it on gas, wash the potatoes, peel them and cut them into small pieces. Place the prepared root vegetable in a pan with water.

In a frying pan without adding oil, lightly simmer the onion, previously chopped, carrots, peeled and grated on a large shredder, and peppers, washed under running water, removed from the seeds and cut into thin strips. To prevent the vegetables from burning, you can add a little liquid to the pan; it is recommended to simmer the ingredients for 5-7 minutes, after which they should be placed in a pan with potatoes.

Transfer the canned food from the jar to a plate and mash it a little with a fork, add the prepared product to the pan with the other ingredients, stir everything thoroughly and boil. Then you need to reduce the heat to low and let the soup simmer for 10 minutes, then check the vegetables for readiness; if they become soft, then the dish is ready. This canned fish soup will have a calorie content of only 70 kcal per 100 g.

Fish and vegetable soups are very helpful for people losing weight, because not everyone can live for a long time without first courses, especially in winter. Therefore, every person on a diet should have several recipes for delicious low-calorie soups to fuel the body with the necessary energy.

It’s not difficult to prepare low-calorie soup from canned food, the main thing is to watch the ingredients that go into the pan. The wrong combination of products can ruin the dish and negate all weight loss. Therefore, when cooking, you should follow the golden rule: the fewer ingredients, the better.

More details about the composition

In general, in terms of the content of vitamins and microelements, saury is in no way inferior to other varieties of fish. Rich in vitamins A, B and D, easily digestible proteins, calcium, magnesium, phosphorus and iron - all these microelements help prevent arthritis, osteoporosis and caries. We have already talked about the beneficial effects on the heart, blood vessels and brain. Doctors also recommend consuming saury to improve the functioning of the gastrointestinal tract, for diabetes mellitus and thyroid diseases.

Salmon dishes

Salmon is an expensive fish that has a unique taste. Thanks to this feature, a huge number of different recipes for cooking salmon have been invented. Both first and second courses, salads and other cold appetizers are prepared from salmon. At the same time, salmon can be boiled, fried, baked or marinated. In this case, a lot depends on the housewife, or rather, on her skills.

At the same time, it should be remembered that the benefits of fish depend on the method of its preparation. The healthiest dishes are those prepared by boiling or baking. Therefore, fish soup made from salmon is the most healthy dish. It is not for nothing that even doctors attribute it to people who have lost a lot of strength in the fight against an illness, as well as in the postoperative periods.

Who and in what cases should not eat

As for contraindications, fish soup should be excluded or used with greater caution by elderly people, allergy sufferers, and those who suffer from liver and kidney diseases.

When choosing a product, you need to make sure that it is safe, so preference should be given to fresh rather than frozen fish. In the first case, you can smell it and determine the color of the gills. Secondly, you should pay attention to the expiration date. The same rule applies to canned goods.

Fish may contain salts of heavy metals, toxins and other substances that can trigger allergies, so the place where it came from is also important.

Products for the restoration of cartilage, joints and ligaments

In what cases does a person need a special menu, with an emphasis on products for restoring cartilage tissue? As a rule, with age-related wear of cartilage, when joints cease to cope with their functions. Undesirable changes, damage or diseases of the joints also occur at a younger age. Is it possible to help matters with proper nutrition?

Recovery occurs thanks to the main cartilage cells - chondrocytes. Experts say that for natural recovery two conditions are necessary: ​​a sufficient number of chondrocytes and joint mobility, stimulating the production of synovial fluid - a lubricant for cartilage surfaces. This means that nutrition must provide these conditions.

Among the products for restoring the body, “building materials” for cartilage are in a separate group. In first place are dishes containing gelatin:

1. Jellied meat, broth, aspic - to support elasticity.
2. Bell pepper - to activate blood vessels that nourish cartilage.
3. Garlic – to relieve inflammation with the help of phytoncides.

1. Spinach, parsley - promote tissue renewal.
2. Avocado - to prevent thinning of the cartilage layer.
3. Goat cheese, homemade cottage cheese - for calcium supply.
4. Cherry – to remove salts.
5. Jelly desserts and marmalade are a source of collagen.
6. Edible gelatin (in the form of compresses at night).
7. Dietary supplements.

Products for joint restoration

With diet alone it is hardly possible to get rid of arthrosis and other joint problems. However, nutrition can saturate the body with the necessary substances - with the help of products for restoring joints.

To restore joints you need: collagen, sulfur, selenium, omega 3 fats.

1. Collagen protein is the basis of cartilage; found in aspic, jellied fish, fruit jellies.
2. Sulfur - in beef and chicken meat, cod, sea bass, chum salmon, eggs, legumes, radishes, cabbage, onions, apples, gooseberries, plums.
3. Selenium – seafood, coconuts, Brazil nuts, milk, garlic, eggs, cod, seaweed.

1. Polyunsaturated fatty acids - fatty sea fish (bake or steam), flaxseed oil, nuts.
2. Calcium – fermented milk products, flax seeds.

Products for restoring the body can also be used externally, for example, food gelatin is applied to sore joints in the form of compresses. And from non-food products, chondroprotective drugs are used internally.

But among the undesirable foods are the same fast food, smoked meats, fatty dishes and pickles, sour fruits and juices, caviar, mineral water with a high sodium concentration, refined vegetable oil, ice cream, sweets, and alcohol.

Products for ligament repair

In order for the ligaments to be elastic and strong, the body needs a sufficient amount of substances such as mucopolysaccharides, collagen, hyaluronic acid, a complex of vitamins, potassium, calcium, iodine, iron, magnesium, amino acids, and healthy fats.

Phosphorus is undesirable, the excess of which leads to osteoporosis. The latter is found in alcoholic beverages, white bread, sausages, processed cheese, and baking powder. These products are not suitable for restoring the body.

Why canned food?

It turns out that raw fish is less healthy due to the fact that it contains a fairly large amount of water. Since none of us, under normal conditions, would risk eating raw saury, we prepare it using heat treatment: fry, boil, steam and bake. However, the water contained in the internal fibers flows out, but for a reason, but takes with it the lion’s share of vitamins and microelements. In addition, short-chain acids completely disappear from the product. But the vinegar-oil filling can not only preserve all the beneficial substances in the product, but also increase the proportion

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Cheese soup with fish

These are served in luxury restaurants and it seems that only professional chefs can make this. However, most of the recipes are simple.

• • water – 500 ml;
• • potatoes – 1 pc.;
• • bulb;
• • milk – 500 ml;
• • saury (canned) – 1 jar;
• • processed cheese – 100 gr.;
• • carrot;
• • Bay leaf;
• • sunflower oil;
• • salt;
• • fresh dill.

1. Rinse the vegetables and peel everything. Grate the carrots using a coarse grater. Chop the onion coarsely into half rings.
2. First fry the onion, then add carrots to it. Sauté vegetables until soft. Then add bay leaf there. Warm them together for 3 minutes.
3. Peel the potatoes, cut them finely into cubes.
4. Open the jar and mash the fish with a fork. Wash the greens, then finely chop.
5. Dilute milk with 500 ml of water and boil the mixture. Place the potatoes in the pan first. Cook it for 20 minutes.
6. Followed by fried carrots and onions, pieces of fish and chopped greens. Cook everything for 5 minutes, adding spices to taste.
7. Lastly, add the melted cheese. Maintain the heat until the piece dissolves. After removing the bay leaf, turn off the heat.