Pilaf is one of the most beloved dishes in our country. In addition, pilaf is very tasty, its calorie content and the benefits for the human body are significant. It must be said right away that the nutritional value of this extremely popular dish directly depends on the products that make up its composition. So, what affects the calorie content of pilaf in the first place and how can it be changed if necessary.
Pilaf is meat (and from completely different types of meat), fruit, with mushrooms, with seafood.
So, for example, from mutton (Asian) pilaf, whose calorific value reaches 360 kcal per 100 g of product, is undoubtedly the most nutritious. Further downward there is a pilaf of pork - up to 300 kcal, from beef - up to 250 kcal. And the least fatty and low-calorie of the meat species of this dish is chicken pilaf - calorie content of about 180 kcal. Surprisingly, with the addition of fruits (dried apricots and raisins) this dish has the same energy value. The most dietary can be called mushroom pilaf, its calorie content is about 90 kcal.
Another mandatory component is rice. This ingredient has a surprisingly high energy value - 330 kcal. That is, it is he who gives the dish the main charge of nutrition. If we can use more or less fatty meats or even completely replace it with fruits or mushrooms to lower calories, then rice is an absolutely indispensable component in the preparation of pilaf.
The composition of this culinary masterpiece usually includes other products: onions, carrots, garlic, vegetable oil or animal fat for roasting. After all, they also have a certain energy value. Here is an approximate calorie content of products per 100 grams:
- carrots - 35 kcal;
- onion - 30 kcal;
- garlic - 149 kcal;
- fat / oil - 890 kcal.
By changing the composition and
calorie content of foods, you can reduce the nutritional value of pilaf. For example, exclude garlic or use less fatty meat. You can not use oil and fat for frying, but simply slightly extinguish the selected products. To prepare a
diet pilaf, you can take mushrooms or mixed vegetables. But remember: such a replacement will significantly reduce not only calorie content, but also the taste of everyone's favorite traditional dish. If you follow the figure, it is better to just enjoy the usual pilaf, but in small portions.
By the way, despite the fact that the classic pilaf is a rather fatty dish, it is surprisingly easily and quickly absorbed by our body. Moreover, the use of pilaf does not lead to drowsiness and lethargy, as is usually the case after eating fatty foods.
On the contrary, leaving a feeling of satiety and lightness, nutrients give us a boost of vitality and a lot of vitamins. Thus, the high content of
vitamin B2 and fiber in rice improves the metabolism of amino acids. The meat in pilaf gives us vital protein, vitamins of group B and PP. Onion has a lot of vitamin C, which supports our immunity. And carrots are rich in a whole range of minerals and vitamins of groups A, B, C and PP. Not to mention the nutritional value of garlic, which, in addition, also kills a large number of different bacteria.
Pilaf can safely be called a unique dish, which deservedly possesses popular love. Cook it at home, as usual, or bring something new - in any case, health and good mood are guaranteed to your household.