A source of protein and healthy fats, this dish is rich in vitamins and minerals thanks to the spices and herbs. Its rich flavor makes it ideal for a keto diet and maintaining health.
| Ingredient | Qty, g | ||
|---|---|---|---|
| Pork | |||
| Water | |||
| Cooking salt | |||
| Garlic | |||
| Mustard oil | |||
| Fresh thyme (thymus) | |||
| Oregano | |||
| Black pepper | |||
| Bay leaf | |||
| Product release: | 1 253 | ||
| Restore to default | |||
| Add a dish to the menu | |||
| 5 | ||
| 1 | ||
| 5 | ||
| 40 | ||
| 1 | ||
1 1 50 | ||
|---|---|---|
| 100 grams | |
|---|---|
| Proteins | 20.1 |
| Digestible proteins | 20 |
| Fats | 14 |
| Net carbohydrates | 0.4 |
| Calories | 213 kcal |
| Indexes | |
| Glycemic index | 0 |
| Glycemic load | 0 |
| Insulin index, II | 16.4 |
| Disease inflammatory index, DII | 0.01 |
| Antioxidant, ORAC | 376 |
| Weight loss | Detention | Set |
|---|---|---|
| 22% | 16% | 13% |
| 972 | 1350 | 1620 |
Ideal: 5% Carbohydrates 20% Proteins 75% Fats Plaid | |
| Recommendations (3) | |
| |
- Histidine160%
- Tryptophan100%
- Phenylalanine77%
- Methionine106%
- Threonine106%
- Lysine53%
- Valin74%
- Isoleucine9,6%
- Leucine72%
- ClassQty, g
- Omega-30
- Omega-60.19
- Omega-95.13
- Cholesterol0.06
- Saturated fats4.82
| Nutrient | % of RDA |
|---|---|
| Collagen | 48484848248 |
| Selenium | 38383570215 |
| Chlorine | 383838453810 |
| Sodium | 262626502412 |
| Phosphorus | 21212130157 |
| Zinc | 2027204444 |
| Iron | 12541062 |
| Potassium | 911101376 |
| Coenzyme Q10 | 8882421 |
| Nutrient | % of RDA |
|---|---|
| Palmitic acid (Saturated) | 28282843?56 |
| Cholesterol | 282828112?56 |
| Erucic acid (Omega-9) | 255151??? |
| Stearic acid (Saturated) | 19242432?48 |
| Oleic acid (Omega-9) | 11141320?15 |
| Nutrient | % of RDA |
|---|---|
| Histidine | 114160160333?80 |
| Methionine | 801061062228053 |
| Threonine | 76106106222?? |
| Tryptophan | 711001002494010 |
| Phenylalanine | 5577771609632 |
| Valin | 537474154?24 |
| Leucine | 5172721534818 |
| Tyrosine | 4664461608027 |
| Proline | 404440100?27 |
| Glycine | 40404012012040 |
| Alanine | 408080200?? |
| Lysine | 3853531112713 |
| Cysteine | 3340411054027 |
| Aspartic acid | 27322780?27 |
| Arginine | 19191948165 |
| Serin | 88513?3 |
| Isoleucine | 710102052 |
Mix water (200 ml), salt (1 tbsp), crushed garlic (3 cloves), bay leaves (2 pcs), black peppercorns (6–8 pcs), and oregano (1 tsp), stirring until the salt dissolves.
Place the pork neck (800–1000 g) in the marinade and refrigerate for 24 hours. Add thyme sprigs (2 pcs).
After a day, take the meat out, pat it dry, and rub it with mustard oil (1 tbsp).
Wrap the neck tightly in parchment paper.
Bake at 190 °C for 40 minutes, then reduce the temperature to 100 °C and simmer for another hour.
Let it cool completely and slice.
If you have any questions о рецепте "Baked ham in parchment", you can ask them to our bot.
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