Chicken fillet sausages
Ingredients
| Ingredient | Qty, g | |
|---|---|---|
| Chicken breast (fillet) | ||
| Lard | ||
| Cooking salt | ||
| Black pepper | ||
| Paprika | ||
| Garlic powder | ||
| Product release: | 1 324 g | |
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Cooking time
| 10 min | ||
| 5 min | ||
| 5 min | ||
| 15 min | ||
35 min | ||
|---|---|---|
Macronutrients in 100 g
| Proteins | 23.5 g |
| Fats | 23.1 g |
| Net carbohydrates ?The amount of carbohydrates absorbed in 100 grams. When counting carbohydrates eaten, only pure carbohydrates are taken into account. | 0.3 g |
| Calories | 307 kcal |
| Indexes | |
| Glycemic load ?The lower, the better. | 0.1 |
| Insulin index (II) ?The degree of insulin increase in response to a product compared to glucose, taking into account both carbohydrates and proteins with fats. The lower, the better. | 19.2 |
| Disease Inflammatory Index (DII) ?Reflects how the product affects the level of inflammation in the body. Products with a positive index can enhance inflammatory processes, while those with a negative index can reduce them, helping to improve immunity and reduce the risk of chronic diseases. | -0.13 |
| Antioxidant (ORAC) ?The higher the value, the stronger the antioxidant properties. Listed per 100 grams. It is recommended to consume foods with a total minimum of 5000 ORAC per day. | 157 |
Calories per dayGenderGrowth
| Weight loss | Detention | Set |
|---|---|---|
| 32% | 23% | 19% |
| 972 kcal | 1350 kcal | 1620 kcal |
Macronutrient distribution
Ideal: 5% Carbohydrates 20% Proteins 75% Fats | |
| Recommendations (3) | |
| |
Vitamins per 100 g
| Nutrient | % of RDA |
|---|---|
| iWhich products: ◦ Chicken breast (fillet): 98% ◦ Garlic powder: 2% B6 | 41418928? |
| iWhich products: ◦ Chicken breast (fillet): 95% ◦ Lard: 5% B3 | 41478236? |
| iWhich products: ◦ Chicken breast (fillet): 88% ◦ Lard: 13% B5 | 23233819? |
| iWhich products: ◦ Chicken breast (fillet): 86% ◦ Lard: 13% B4 (Choline) | 13172916? |
| iWhich products: ◦ Chicken breast (fillet): 73% ◦ Lard: 27% B2 | 12142511? |
| iWhich products: ◦ Chicken breast (fillet): 50% ◦ Lard: 50% B12 | 11111010? |
| iWhich products: ◦ Chicken breast (fillet): 75% ◦ Lard: 25% B1 | 78146? |
Minerals per 100 g
| Nutrient | % of RDA |
|---|---|
| iWhich products: ◦ Chicken breast (fillet): 99% Selenium | 2727492515 |
| iWhich products: ◦ Chicken breast (fillet): 99% Phosphorus | 25253525? |
| iWhich products: ◦ Cooking salt: 89% ◦ Chicken breast (fillet): 10% Sodium | 21214121? |
| iWhich products: ◦ Chicken breast (fillet): 91% ◦ Lard: 3% ◦ Paprika: 3% ◦ Garlic powder: 2% Iron | 136104? |
| iWhich products: ◦ Chicken breast (fillet): 95% ◦ Garlic powder: 2% ◦ Paprika: 2% Potassium | 6897? |
| iWhich products: ◦ Chicken breast (fillet): 96% ◦ Paprika: 2% ◦ Garlic powder: 2% Zinc | 571151 |
| iWhich products: ◦ Chicken breast (fillet): 96% Magnesium | 57166? |
Lipids per 100 g
| Nutrient | % of RDA |
|---|---|
| iWhich products: ◦ Lard Palmitic acid (Saturated) | 44446844? |
| iWhich products: ◦ Lard Arachidonic acid (AA, Omega-6) | 195711338? |
| iWhich products: ◦ Lard Stearic acid (Saturated) | 10121712? |
| iWhich products: ◦ Lard: 59% ◦ Chicken breast (fillet): 41% Oleic acid (Omega-9) | 79138? |
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on KETO Allowed
on PALEO Allowed on a non-strict basis
Inventory: Meat grinder
Difficulty: very simple
Max. per day ≈ 6 kg 666 g ?Из расчета максимум 20 гр углеводов в день
Servings: 6 (1 serving ≈ 221 g)
Digestion time: 4 hour
Complete protein: ✔
Keto, LCHF: Recipes, Rules, Description
Chicken breast (fillet), Lard, Cooking salt, Black pepper, Paprika, Garlic powder
Slice: 10 min, Cooking: 5 min, Mix the ingredients: 5 min, Fry: 15 min
Keto, LCHF: Recipes, Rules, Description
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Cut the chicken fillet (1 kg) and bacon (300 g) into small pieces. Then pass them through a meat grinder to obtain a homogeneous mass.
Add salt (15 g) and spices to the resulting minced meat: black ground pepper (1/2 tsp), paprika (1/2 tsp), and dried garlic (1 tsp).
Thoroughly mix all the ingredients until the minced meat becomes dense and sticky.
Moisten your hands with water and shape the minced meat into sausages of equal size.
If you do not plan to cook them immediately, you can freeze the raw sausages. They can be stored in the freezer for up to two months.
To cook the sausages, fry them in a pan with olive oil or bake them in the oven until golden brown.
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