A source of omega-3 fatty acids and high-quality protein, this dish supports cardiovascular health and helps reduce inflammation. The tender texture and rich flavor of salmon combined with butter make it ideal for gourmets and healthy eating enthusiasts.
| Ingredient | Qty, g | ||
|---|---|---|---|
| Salmon | |||
| Butter | |||
| Cooking salt | to taste | ||
| Product release: | 330 | ||
| Restore to default | |||
| Add a dish to the menu | |||
| 10 | ||
| 13 | ||
| 5 | ||
28 | ||
|---|---|---|
| 100 grams | |
|---|---|
| Proteins | 20.1 |
| Digestible proteins | 20 |
| Fats | 19.2 |
| Net carbohydrates | 0 |
| Calories | 252 kcal |
| Indexes | |
| Glycemic index | 0 |
| Glycemic load | 0 |
| Insulin index, II | 23 |
| Disease inflammatory index, DII | -0.43 |
| Antioxidant, ORAC | 91 |
| Weight loss | Detention | Set |
|---|---|---|
| 26% | 19% | 16% |
| 972 | 1350 | 1620 |
Ideal: 5% Carbohydrates 20% Proteins 75% Fats Plaid | |
| Recommendations (3) | |
| |
- Histidine182%
- Tryptophan186%
- Phenylalanine36%
- Methionine121%
- Threonine97%
- Lysine152%
- Valin70%
- Isoleucine9,1%
- Leucine68%
- ClassQty, g
- Omega-32.84
- Omega-60.04
- Omega-92.34
- Cholesterol0.26
- Saturated fats4.64
| Nutrient | % of RDA |
|---|---|
| Selenium | 1321321212427218 |
| Phosphorus | 333333462312 |
| Copper | 29292659179 |
| Coenzyme Q10 | 2727278281 |
| Sulfur | 26343451?7 |
| Iodine | 21211435163 |
| Potassium | 13171519119 |
| Zinc | 1216122633 |
| Magnesium | 81192664 |
| Nutrient | % of RDA |
|---|---|
| DHA (Omega-3) | 411411685822?103 |
| EPA (Omega-3) | 133133222333?22 |
| Cholesterol | 130130130518?259 |
| Palmitic acid (Saturated) | 23232336?46 |
| Stearic acid (Saturated) | 19232331?46 |
| Arachidonic acid (AA, Omega-6) | 13382576?8 |
| Alpha-linolenic acid (Omega-3) | 71081364 |
| Oleic acid (Omega-9) | 67610?8 |
| Nutrient | % of RDA |
|---|---|
| Tryptophan | 1331861864667519 |
| Histidine | 130182182379?91 |
| Lysine | 1081521523167638 |
| Methionine | 911211212539161 |
| Threonine | 699797202?? |
| Tyrosine | 5273521829130 |
| Valin | 507070147?23 |
| Leucine | 4968681454517 |
| Alanine | 459191227?? |
| Glycine | 303030919130 |
| Aspartic acid | 30363091?30 |
| Phenylalanine | 263636764515 |
| Cysteine | 232728722718 |
| Arginine | 18181845155 |
| Glutamine | 18181891183 |
| Proline | 14151434?9 |
| Serin | 99615?3 |
| Glutamic acid | 618991?? |
| Isoleucine | 6991952 |
| Allowed on diets | |
|---|---|
| Keto | |
| Paleo | ? |
| Mediterranean | ? |
| Anticandidal (ACD) | |
| FODMAP | |
| AIP | ? |
| DASH | ? |
| GAPS | ? |
| Low Lectin Diet | |
| Low Histamine Diet | ? |
| Gluten-free Casein-free (GFCF) | ? |
| Specific Carbohydrate Diet (SCD) | ? |
| Low Oxalate Diet | |
| MIND | ? |
Cut the salmon fillet (300 g) into strips. Then season them to taste and brush with melted butter (2 tbsp).
After that, roll the fillet into tight sausages about 10-12 cm long and 3-4 cm in diameter using plastic wrap.
Make a few holes in the wrap.
Pack the prepared sausages in a vacuum bag.
Cook them in a sous-vide at a temperature of 50 degrees for 13 minutes.
| Health benefits | |
|---|---|
| Testosterone increase | |
| For intimate health (blood circulation) | |
| Protection from viruses | |
| Boosting Immunity | |
| Thyroid support | |
| Metabolism Boost | |
| Enhancing brain function and memory | |
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