A source of protein and healthy fats, classic boiled pork supports muscle and immune system health. Garlic adds antioxidants, while spices enhance the flavor, making the dish rich and aromatic.
| Ingredient | Qty, g | ||
|---|---|---|---|
| Pork | |||
| Garlic | |||
| Himalayan salt | |||
| Black pepper | |||
| Paprika | |||
| Ginger | |||
| Product release: | 1 042 | ||
| Restore to default | |||
| Add a dish to the menu | |||
| 10 | ||
| 2 | ||
| 1 30 | ||
3 40 | ||
|---|---|---|
| 100 grams | |
|---|---|
| Proteins | 24.2 |
| Digestible proteins | 24 |
| Fats | 15.4 |
| Net carbohydrates | 0.8 |
| Calories | 244 kcal |
| Indexes | |
| Glycemic index | 0 |
| Glycemic load | 0 |
| Insulin index, II | 19.9 |
| Disease inflammatory index, DII | 0.01 |
| Antioxidant, ORAC | 193 |
| Weight loss | Detention | Set |
|---|---|---|
| 25% | 18% | 15% |
| 972 | 1350 | 1620 |
Ideal: 5% Carbohydrates 20% Proteins 75% Fats Plaid | |
| Recommendations (3) | |
| |
- Histidine192%
- Tryptophan120%
- Phenylalanine92%
- Methionine128%
- Threonine128%
- Lysine64%
- Valin89%
- Isoleucine12%
- Leucine86%
- ClassQty, g
- Omega-30
- Omega-60
- Omega-95.38
- Cholesterol0.07
- Saturated fats5.76
| Nutrient | % of RDA |
|---|---|
| Collagen | 585858582910 |
| Selenium | 46464285256 |
| Chlorine | 383838453810 |
| Phosphorus | 26262636189 |
| Sodium | 252525482312 |
| Zinc | 2433245255 |
| Iron | 13641172 |
| Potassium | 1014121597 |
| Coenzyme Q10 | 1010102931 |
| Nutrient | % of RDA |
|---|---|
| Palmitic acid (Saturated) | 34343452?67 |
| Cholesterol | 343434134?67 |
| Stearic acid (Saturated) | 23292938?58 |
| Oleic acid (Omega-9) | 13161523?18 |
| Nutrient | % of RDA |
|---|---|
| Histidine | 137192192400?96 |
| Methionine | 961281282679664 |
| Threonine | 91128128267?? |
| Tryptophan | 861201203004812 |
| Phenylalanine | 66929219211538 |
| Valin | 638989186?29 |
| Leucine | 6286861845822 |
| Tyrosine | 5577551929632 |
| Proline | 485348120?32 |
| Glycine | 48484814414448 |
| Alanine | 489696240?? |
| Lysine | 4664641333216 |
| Cysteine | 4048491264832 |
| Aspartic acid | 32383296?32 |
| Arginine | 23232358196 |
| Serin | 1010616?3 |
| Isoleucine | 812122463 |
Take 5 cloves of garlic. You can choose one of two methods:
- Stuffing. Cut the garlic cloves in half or quarters. Make small cuts in the pork and insert pieces of garlic into them. This will give the meat a rich flavor and aroma.
- Marinade. Chop the garlic (through a press or finely diced) and mix it with salt, black pepper, and other spices. Rub this mixture onto the meat before marinating. This will ensure an even distribution of garlic flavor throughout the piece of meat.
Thoroughly rub the meat (1 kg of pork neck or loin) with salt (1 tablespoon), black pepper (1 teaspoon), and chopped garlic if you chose the marinade option.
Add your chosen spices, such as paprika or thyme, to taste.
After that, let the meat marinate for a few hours to absorb the flavors.
Preheat the oven to 180°C. Place the pork loin in the oven and bake it for 1.5 hours.
It’s important to monitor the process to ensure the pork does not dry out. You can also cover it with foil, which will help retain the juiciness and tenderness of the meat.
| Health benefits | |
|---|---|
| Testosterone increase | |
| For intimate health (blood circulation) | |
| Boosting Immunity | |
| Thyroid support | |
| Metabolism Boost | |
| Enhancing brain function and memory | |
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