Buckwheat with Fish in Pots
A great option for anyone watching their diet.
olga
Recipe author
Buckwheat with Fish in Pots
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 71 %
12 g
Fats 6 %
1 g
Carbohydrates 24 %
4 g
71 kcal
GI:
20
/
80
/
0
- Boil the buckwheat. Sauté the onion in a skillet with a little vegetable oil (1 tbsp), stir in the tomato paste, then divide the buckwheat among the pots. Lay the fish, cut into portions, on top, then spread the onion over the fish. Stir the yogurt with the salt and spices, thin it with about 1 cup of water, and pour it into the pots; top up with more water if needed.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Acidophilus milk, 3.2% fat - 58 kcal/100g
- Rastishka - 122 kcal/100g
- Danone drinking yogurt - 76 kcal/100g
- Agusha drinking yogurt - 87 kcal/100g
- Actimel, plain - 83 kcal/100g
- Danone yogurt, 2.2% fat - 96 kcal/100g
- Mazhetel - 48 kcal/100g
- Ehrmann full-fat yogurt - 152 kcal/100g
- Yogurt, 3.5% fat - 68 kcal/100g
- Plain yogurt, 1.5% fat - 48 kcal/100g
- Fat-free milk yogurt - 38 kcal/100g
- Boiled pollock - 79 kcal/100g
- Fresh pollock - 72 kcal/100g
- Buckwheat (whole grain) - 335 kcal/100g
- Dark buckwheat flour - 333 kcal/100g
- Light buckwheat flour - 347 kcal/100g
- Boiled buckwheat - 163 kcal/100g
- Buckwheat - 313 kcal/100g
- Tomato paste - 28 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Dry spices - 240 kcal/100g
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