Milk sausages. Daily dose of calcium. Criteria for choosing a product in stores

Milk sausages are a cylindrical sausage product made from chopped pre-boiled meat with the addition of milk (usually dry) and various spices. It is eaten after short heat treatment.

calories

100 grams of milk sausages contain about 332 kcal.

Compound

The chemical composition of milk sausages is characterized by a high content of proteins, fats, carbohydrates, cholesterol, ash, mono- and disaccharides, saturated fatty acids, vitamins (B1, B2, B3, E) and minerals (iodine, phosphorus, potassium, calcium, sodium, iron).

How to cook and serve

Since milk sausages are made from pre-cooked ingredients, they can be eaten “raw”. However, these sausages are much tastier after a short heat treatment. Most often, milk sausages are consumed fried, stewed and boiled.

Being a ready-to-eat food product, milk sausages are used in the preparation of a large number of different dishes, from salads to soups. In addition, they are often used to make minced meat. It is also impossible not to note the popularity of such culinary products made exclusively from sausages, such as corn dogs and hot dogs.

When cooked, milk sausages are served as a separate dish or with a side dish of vegetables.

What goes with it?

Dairy sausages go well with baked goods, pasta, cereals and most vegetables.

How to choose

When choosing dairy sausages, you should be guided by a number of factors. First of all, this is their appearance. The surface of milk sausages must be undamaged, dry, smooth and clean. At the same time, the casing of high-quality sausages fits tightly to the minced meat. In addition, you need to pay attention to its type. Currently, dairy sausage manufacturers use natural or artificial casings. The first is distinguished by its edibility and some nutritional value, and in addition allows the minced meat to “breathe”. At the same time, milk sausages with a natural casing have a slightly shorter shelf life. The main disadvantage of the artificial casing is its tightness, due to which moisture forms inside the sausages, which negatively affects their organoleptic properties.

Another factor in choosing dairy sausages is color. The highest quality ones are distinguished by soft shades of light red. In addition, you should pay attention to the aroma. Milk sausages have a characteristic smell, without any foreign inclusions.

Storage

The shelf life of dairy sausages varies markedly depending on the production technology, ingredients used, type of casing and quality of packaging. The optimal temperature for storing this type of sausage is 0-6 degrees Celsius. Under such conditions, they can retain all their original qualities for 1 month. Milk sausages can be frozen for the same period.

Beneficial features

Due to the specific characteristics of the chemical composition, milk sausages have a positive effect on the human body only when consumed in moderation. This food product stimulates metabolic processes and the formation of muscle and bone tissue, reduces nervous excitability, improves the functioning of the gastrointestinal tract, and also has an immunostimulating, antioxidant, and anti-inflammatory effect.

Restrictions on use

Individual intolerance, excess weight, diseases of the cardiovascular system.

Sausage is a food product consisting of minced meat in the intestine and various additives. Using this semi-finished product, you can easily prepare breakfast or dinner, because the sausages cook quite quickly. This product is a relative of various sausage products such as boiled sausage and sausages.

Production subtleties

Sausages are boiled minced meat products, similar to boiled sausage, only small in size. This food product differs from sausages not only in thickness, but also in some technological production characteristics. The predecessors of sausages are considered to be cleaned sheep intestines, which our ancestors cooked in boiling water until cooked. Modern delicious sausages have become very popular, thanks to the huge number of varieties of the product, which were mainly invented in Germany, the recognized country of sausages in the world.

In general, to make these small sausages, which must be boiled or fried before consumption, several types of minced meat are used - offal, as well as lard, or, dyes, flavors and other ingredients.

As a result, this product contains a lot of chemicals, as well as various chemical elements that are not always beneficial to human health.

Shpikachki are sausages containing pork lard; cheese sausages are minced meat products that contain soft varieties of cheese that melt when cooked, giving the product an unusual consistency, taste and aroma. The casings for most of these products are natural pork or beef intestines.

The technological process for producing sausages includes the step-by-step implementation of a number of operations. For example, first, the meat selected for a specific type of product is ground in special industrial meat grinders, with pressing through the smallest matrix.

Salt and purified saltpeter are added to the prepared minced meat, which acts as a preservative and helps preserve the required shade of meat in the finished product after processing the semi-finished product at high temperatures.

The prepared minced meat should be kept in a room with an air temperature of up to 8 degrees for 3-4 days, and then it is again passed through an industrial meat grinder. After this, the minced meat is processed in a cutter, where it is crushed into a very fine fraction to ensure the uniformity of the resulting consistency.

In the cutter, the minced meat is mixed with the remaining ingredients according to the recipe - cold or ice, fat, spices, stabilizers, preservatives and others. As a result, industrialists receive a homogeneous paste with a uniform color.

Then comes the stage of extrusion, when the finished minced meat is stuffed into the prepared casing, frying, when the semi-finished product should be fried for an hour at a temperature of 70-90 degrees, cooling with a shower. According to standards, this amount of time for frying the semi-finished product is considered sufficient for the safe consumption of sausages without preliminary heat treatment. However, before serving, it is recommended to boil them in boiling water for about 2 minutes to “revive” the taste of the minced meat.

Sausages are produced in natural and artificial casings, which affects the shelf life of this product. Many consumers complain that previously all types of sausages, regardless of their fillings in the form of cheese or lard, were more tasty. The thing is that 30 years ago, according to standards, it was impossible to produce meat products using less than 50% of the meat component. Today, sad as it may be, sausages may contain only 10-15% natural meat, and everything else will be replaced with vegetable or chemical ingredients or water.

Useful and harmful qualities of the product

Only those sausages in which the percentage of meat products in the composition is at least 50% can be considered healthy. In other products, meat is replaced with fats, preservatives and carcinogenic substances, which a priori cannot benefit the human body.

In general, sausages are considered a fairly high-calorie food, containing about 350 kilocalories per 100 grams of the finished product.

In addition, a large percentage of salt in produced sausages and a lot of fat have a very bad effect on the human cardiovascular system, leading to the development of numerous abnormalities. That is why you can eat sausages, but only little by little and not too often, as a supplement to the main diet, and not as a replacement for daily meals.

Among the positive qualities of sausages are the taste characteristics and nutritional value of this product. Good and tasty sausages can act as appetizers, stimulating the appetite, but also a high-quality product can completely renew lost energy during heavy physical activity, for example. It is contraindicated for young children, pregnant women, and nursing mothers to eat sausages and other sausage products from the store. Also, they should not be eaten by those who are obese or simply trying to lose weight, and by people prone to allergies.

Criteria for choosing a product in stores

It is very difficult for modern people who are constantly busy at work to give up such a benefit of civilization as ready-made sausages or other sausages. In this case, it is important to at least learn how to choose products in the store that can minimally harm human health and will be as tasty and nutritious as possible.

When choosing sausages, it is important to evaluate their color - too pink or dark products indicate that they are full of dyes and preservatives. The highest quality sausages will be those in which a uniform grayish-pink minced meat is visible in the cut, and on the packaging there is a special symbol recommending the use of the product for baby food. It is important to buy such sausages not only for feeding children, but also for adults. Moreover, if there are pets at home - cats or dogs - test the sausages on them. If the animal does not touch the product, even when hungry, most likely, eating such sausage is dangerous for a person’s health.

When studying the composition of sausages, it is important to understand that if they are written about the absence of, then, most likely, this ingredient was replaced by the manufacturer or dietary fiber. This is not harmful, but it has nothing to do with the meat from which the sausages are to be made. When the manufacturer indicates that the sausages are packaged in a natural casing, it is important to know that such a casing will never burst during heat treatment. If the shell has burst, it means it is artificial, and the sausages contain more preservatives inside than they should be.

For allergy sufferers, a very important aspect is the presence in sausages, which provokes allergic reactions.

You can check this by placing the product in the microwave for a short time at maximum power - if the sausage wrinkles or swells, it means there is a lot of carrageenan in it.

Over-salted sausages can be harmful due to the presence of , and too soft sausages, as a rule, are prepared not from meat, which gives the products a denser consistency, but from protein additives.

When cooked in salted boiling water, sausages should not color the water. If this happens, you should absolutely not eat them. The percentage content of sausages can be easily checked with a drop that can be dropped onto the product. If the place under the iodine turns blue, it means there is much more starch in the sausage than it should be.

And, of course, when buying sausages, it is always important to pay attention to the expiration dates of the finished product. In a natural casing, the product can be stored for only two days, and in an artificial casing - 10.

At the same time, vacuum packaging is more preferable than weighted goods, since they always reflect the actual sales period for sausages.

As a side dish for sausages, it is customary to serve vegetable dishes with a high fiber content, which helps strengthen intestinal peristalsis and quickly remove substances that can harm the body and contained in sausages out.

Home cooking

At home, you can easily prepare high-quality and tasty sausages that will definitely please all family members and will be not only tasty, but also a healthy addition to any meal.

For cooking you will need the following ingredients:

• 1 kilogram of lean pork;
• 25 grams of table salt;
• 2 grams of sugar;
• 1.3 grams, white pepper;
• 1.3 grams of ground coriander;
• fresh or dried.

You will also need to purchase small-diameter collagen casings from the store—pork or beef—for shaping homemade sausages.

The pork must be ground in a meat grinder, salt and spices added to the minced meat, and then pureed in a blender. The minced meat prepared in this way must be placed in the refrigerator to ripen for 1 hour. Then you need to fill the prepared shells with minced meat, securing their ends on both sides. You need to cook homemade sausages in water at a temperature of about 85 degrees for half an hour, without letting them boil.

By preparing delicious homemade sausages or purchasing high-quality and fresh semi-finished products in stores, you can significantly save time on daily food preparation without sacrificing the taste and energy characteristics of the dishes you eat.

Introduction

Food products are characterized by their nutritional, energy and biological value.

Nutritional value is a complex of properties of food raw materials and food products that provide human physiological needs for essential substances and energy.

Nutritional value includes the energy value of products, the content of nutrients in them and the degree of their absorption by the body, as well as organoleptic advantages and harmlessness. The nutritional value of products is higher, the chemical composition of which is more consistent with the principles of balanced and adequate nutrition, as well as products that are sources of essential nutrients.

The nutritional value of food products is determined by their content:

· proteins;

· fats;

· carbohydrates;

· vitamins;

· minerals.

Energy value is the amount of energy (kcal, kJ) released in the human body from food nutrients to ensure its physiological functions. It is determined by the amount of energy provided by the food substances of the product: proteins, fats, digestible carbohydrates, organic acids.

The biological value of protein is an indicator of the quality of food protein, reflecting the degree to which its amino acid composition corresponds to the body's needs for amino acids for protein synthesis. In a broader sense, this concept includes the content of other vital substances in the product, such as vitamins, microelements, essential fatty acids, etc.

The biological value of proteins depends on the following factors:

The availability of individual amino acids may be reduced if there are digestive enzyme inhibitors in food proteins or if proteins and amino acids are damaged by heat during cooking.

balanced amino acid composition, primarily essential amino acids. To build the vast majority of proteins in the human body, all 20 amino acids are required, and in certain proportions. Moreover, what is important is not so much a sufficient amount of each of the essential amino acids as their ratio, which is as close as possible to that in the proteins of the human body. An imbalance in the amino acid composition of food protein leads to a disruption in the synthesis of its own proteins, shifting the dynamic balance of protein anabolism and catabolism towards the predominance of the breakdown of the body’s own proteins, including enzyme proteins. The lack of one or another essential amino acid limits the use of other amino acids in the process of protein biosynthesis. A significant excess leads to the formation of highly toxic metabolic products that are not used for the synthesis of amino acids.

the degree of protein digestibility reflects its breakdown in the gastrointestinal tract and subsequent absorption of amino acids. According to the speed of digestion by digestive enzymes, food proteins can be arranged in the following sequence:

· egg and dairy;

· meat and fish;

· vegetable proteins.

Different foods differ in their nutritional value, but none of them are harmful or exclusively beneficial. Products are useful if the principles of balanced, adequate nutrition are observed, but can be harmful if these principles are violated. This provision remains valid in medical nutrition, although, depending on the disease, some foods in diets are limited, excluded, or allowed after special cooking for a short or long period of time, while others are considered more preferable.

There are no food products that satisfy human needs for all nutrients.

It is known that for the normal functioning of the human body, its diet must contain sets of essential amino acids, most of which are supplied by meat and egg products. Meat and products made from it are the main sources of proteins, 80-90% of which are complete, containing eight essential amino acids. Meat proteins are absorbed by 96-98%. The fats contained in meat determine the high energy value of meat products, participate in the formation of their aroma and contain sufficient amounts of unsaturated fatty acids. Meat is a valuable source of minerals important for the body, especially phosphorus, iron and microelements - zinc, manganese, iodine, copper, etc. Although it is not rich in vitamins, it is nevertheless one of the main sources of B vitamins (B 1, B 2,B 3,B 6,B 12), PP and pantothenic acid. Meat contains more than 50 enzymes that break down fats, proteins and carbohydrates. These include proteases and lipases. Extractive substances involved in the formation of the taste and aroma of meat products stimulate appetite, increase digestibility, and promote the secretion of gastric juice.

Many meat products - sausages, smoked meats, canned meat - have great nutritional value. This is due to the fact that when preparing them, less valuable tissues are removed from the meat and additives of plant and animal origin are added for enrichment. Sausages are products made from minced meat with or without casing, subjected to heat treatment or fermentation. This type of product is in great demand among buyers. This is due to the fact that sausages are completely ready for use and do not require additional processing.

Meat and sausages occupy a significant place in the human diet. Despite its extremely important advantages as a food product, excessive consumption leads to overload of the body.

The Doctor's sausage contains the following ingredients: premium beef, lean pork, bacon, as well as eggs and cow's milk.

The calorie content of Doctor's sausage does not exceed 257 kcal, which is per 100 grams of product. The chemical composition of cooked sausage “Doctorskaya” is enriched with vitamins E, B, A, and in addition PP. In addition, "Doctor" sausage contains calcium, iodine, iron, magnesium and potassium.

Sausages are small boiled sausages with bar diameters from 14 to 32 mm and lengths from 12 to 13 cm. Sausages are a type of boiled sausage, but unlike regular sausage, they are usually eaten after some heat treatment (boiling, frying). The best quality sausages are obtained from chilled and steamed meat of young animals. To give greater plasticity and improve taste, egg products are added to the minced meat of higher grade sausages, and milk or cream is added instead of water.

Stolichny sausages contain the following ingredients: premium beef, lean pork, eggs, cow's milk.

The calorie content of Stolichnye sausages does not exceed 233 Kcal, which are per 100 grams of product. Sausages, like boiled sausages, are enriched with vitamins E, B, A, PP, and contain macro-microelements calcium, iodine, iron, magnesium, potassium, sodium, phosphorus.

1. Biological and nutritional value of boiled sausage and sausages

The nutritional value of cooked sausages is mainly determined by the chemical composition of the raw materials (meat). Meat is a valuable food product. Its composition depends on the type of animal, its breed, sex, age, fatness, as well as on the pre-slaughter condition of the animal, the degree of bleeding and storage conditions of the meat.

The nutritional value of meat is determined by the ratio of tissues that make up its composition, which can be changed in the manufacture of various products. The nutritional value of tissue is determined by the biological significance of its components (the most valuable in this regard are muscle and adipose tissue).

Squirrelsmeat as food products are characterized by a high ability to compensate for the continuous loss of protein by the body as a result of the constant breakdown of tissue proteins in the metabolic process. Animal proteins are digested better than vegetable proteins, and the need for them is two times less, because of their usefulness, the content of optimal amounts of essential amino acids and other nitrogen-containing components. The largest amount of proteins is concentrated in muscle and connective tissue. Muscle tissue proteins include myogen, myoalbumin, and myoglobin. They are complete and contain all eight essential amino acids - valine, leucine, isoleucine, lysine, phenylalanine, threonine, tryptophan, methionine. Myogen protein is easily extracted and, after coagulation, forms foam on the surface of the broth. Myoglobin - causes the red color of muscle tissue. The main proteins of connective tissue are collagen and elastin. They are incomplete proteins. When collagen is heated in water, glutin is formed in the form of a viscous solution, which turns into jelly when cooled. Elastin is resistant to hot water and does not form glutin when heated.

The content of amino acids in meat and meat products can be influenced by technological methods of their processing and preservation. A slight decrease in protein content can be observed during normal cooking of meat. Severe sterilization leads to significant losses of amino acids, and digestibility decreases. Methods of salting, freezing (especially fast) and sublimation of meat products do not have a noticeable effect on the nutritional value of proteins, the loss of amino acids is insignificant. Thermal drying of meat products, depending on the drying methods, has a different effect on the nutritional value of meat proteins.

Fats.From 73 to 93% of fats are adipose tissue. Unlike other tissues, it contains little water and proteins, in small quantities - vitamins, pigments, and some organic and mineral substances. The remaining tissues contain from 11 to 37% fat. Fats are used by the body as energy and plastic material. The high energy value of fats is explained by their easy oxidation, the products of which are unoxidized carbon and hydrogen. The digestibility of meat fats from different types of animals is different, since these fats differ in composition and properties. The lower the melting point of fat, the easier it is absorbed by the body.

The fats of beef, pork and lamb consist mainly of palmitic, stearic, palmoleic, oleic, linoleic and small amounts of arajidonic and linolenic acids. Unsaturated fatty acids are important. The most essential of them are linolenic acid, linoleic acid and arachidonic acid, since they are not synthesized by the human body. Animal fats contain fat-soluble vitamins A, D, E, K, acting as a solubilizing agent.

Animal fat is 90% composed of glycerol esters with fatty acids. The oleic, palmitic and stearic acids in its composition give it a dense consistency.

The internal fat of meat has a higher melting point than subcutaneous fat. And although it is known that the lower the melting point of fat, the more digestible it is, but for sausage products, hard-melting fat is used, which retains its shape during heat treatment.

Carbohydratesmeat are represented mainly by glycogen, the amount of which is 0.6-2% (the largest amount is found in the liver). Glycogen is a storage substance that serves to fill the blood with glucose, which is formed from it under the action of enzymes. During intense muscle work, glycogen turns into lactic acid, which again turns into starch in the liver.

Vitaminsmeat are represented by both fat-soluble (A, D, E, K) and B vitamins (B 1, B 2,B 3,B 6,B 12), PP and pantothenic acid. When eating, the body simultaneously absorbs both protein and vitamins, from which enzymes are formed.

In different cuts of an animal, the amount of vitamins varies slightly, but in the meat of different animals their content is not the same. So there is more thiamine in pork, riboflavin in veal, pantothenic acid and biotin in pork.

Vitamins react differently to the effects of physical and chemical factors. Some of them are stable, others are destroyed during processing. Thus, thiamine is destroyed by salting, smoking, cooking and drying. Vitamins such as C, D, B are especially susceptible to changes during heat treatment. 1 (theanine), nicotinic acid, B 3(pantothenic acid). Vitamins A, E, K, B are more stable 2. The extent of vitamin loss depends largely on factors such as R H of the environment, presence of oxygen, duration and temperature of heating.

Mineralsare included in all fabrics. So, there is sulfur in proteins, phosphorus in nucleic acids, and iron in blood hemoglobin. Magnesium and calcium are found in meat in the form of various soluble and insoluble salts. Minerals maintain a constant level of osmotic pressure in cell membranes. Mineral salts maintain blood pH. When mineral content decreases, tissue dehydration occurs, which can lead to cell death.

Meat is a source of phosphorus, calcium, sodium, potassium. There is kolbat, iodine, zinc, fluorine, copper, silver in meat.

Water. Depending on the type, fatness and age of the animal, water content ranges from 38 to 78%. Water is in a free or bound state, performing a transport function in the animal’s body, carrying substances to various organs.

Osmotic moisture is retained only in the undestroyed structure of the meat, but during salting it partially turns into brine. Weakly bound and excess moisture is easily released during technological processing and defrosting. Adsorption moisture plays an important role in creating normal sausage consistency. It is believed that increased water activity affects the preservation of meat products, i.e. By reducing free moisture and increasing the content of bound moisture, the shelf life increases.

Enzymesmeat are represented by proteases, which stimulate the breakdown of proteins, and lipases, which activate reactions in fats and redox enzymes.

Extractivesmeat give it a specific taste and aroma, foaminess and swelling.

The protein of boiled sausage and frankfurters consists of amino acids, which are presented in table 1.

Table 1 - Amino acid composition of the protein of boiled sausage and sausages

Amino acids Content of amino acids in 12 g of protein in boiled sausage Content of amino acids in 12 g of protein in sausages 123 Essential valine 630599 isoleucine 513568 leucine 8561047 lysine 886792 methionine 329227 threonine 495583 tryptophan 141149 Phenylalanine 476496 Essential alaacid9361173histidine298437

Table 2 - Chemical composition of boiled sausage and frankfurters

Nutrients Contents in 100 g boiled sausage Contents in 100 g sausages 123 Proteins, g 12.811.6 Fats, g 22.519.8 saturated fats 8.206.34 - myristic 0.500.30 - pentadecane 0.030.04 - palmitic 5.223.78 - margarine 0 .080.06-stearic 2.372.16monounsaturated fats 10.9610.09-myristoleic 0.070.07-palmitoleic 0.831.06-oleic 10.068.96polyunsaturated fats 2.012.18-linoleic 1.571.92-linolenic 0.380, 16 - arachidonic 0.060.10 Carbohydrates, g 1.52.0 Vitamins, mg Vitamin A 0.010.00 Vitamin E 0.300.28 Vitamin C 0.000.00 Vitamin B 60.220.20Vitamin B 120,000,00Biotin 0.000.00 Niacin 2.452.25 Pantothenic acid 0.000.00 Riboflavin 0.150.14

. Methods for assessing biological and nutritional value

Various methods are used to assess the nutritional and biological value of food products.

The nutritional value of a food product gives the most complete picture of all its beneficial properties, including energy and biological value.

A measure of the nutritional value of a product is the integral score, which is a series of calculated values ​​expressed as a percentage, characterizing the degree of compliance of the evaluated product with an optimally balanced daily diet, taking into account energy content and the most important quality indicators.

The integral rate is usually determined based on the mass of the product that provides 10% of the energy of the daily diet. To determine the integral score, the energy content of 100 g of the product being evaluated is first found from the corresponding tables, after which its mass is calculated, providing 250 kcal (1.05 MJ) of energy, and then the content of the most important nutrients in the found amount of product is calculated. The values ​​obtained for each of these substances are presented as a percentage of the total amount of the corresponding substance contained in an optimally balanced daily diet.

Determining the integral score of food products significantly expands information about their chemical composition and helps to identify and quantify the advantages or disadvantages of individual food products.

The biological value of food is assessed by the quality of the protein. The following assessment methods exist:

.Calculation methods

Indicators of the biological value of food based on the quality of food proteins, determined by simple calculation methods, include the following:

the number of essential amino acids in 100 g of protein.

When assessing proteins using these indicators, it is assumed that proteins with high biological value have a NAC/TAB ratio of at least 2.5, and the number of essential amino acids per 100 g of protein is at least 40. It is believed that other proteins have low biological value.

Table 3 shows data on the biological value of various proteins according to calculated indicators.

Table 3 - Biological value of various proteins according to calculated indicators

ProteinsNAK/OABNumber of NAC in 100 g of protein, g123 Chicken eggs 3,247.2 Milk 3,145.0 Meat 2.8 - 2,941.2 - 42.5 Fish 2,740.0 - 42.0 Wheat 2,027.6

The biological value of food products can also be judged by their lipid component, in particular by the qualitative composition of polyunsaturated fatty acids.

Polyunsaturated fatty acids - linoleic and arachidonic - are essential, since their synthesis in the body is extremely limited. They play an important role in metabolism: their lack in nutrition negatively affects the functioning of the human body.

Currently, in order to assess the quality of dietary fats, the coefficient of efficiency of metabolization of polyunsaturated fatty acids (PFA) is calculated. It is determined in experiments on laboratory animals receiving as the main food a food product, the biological value of which is being studied. At the end of the experiment, the amount of all polyunsaturated fatty acids is determined in the lipids of the liver cell membranes of experimental animals.

FEM expresses the ratio of the amount of arachidonic acid (as the main type of fatty acid in the lipids of normally functioning cell membranes) to the sum of all other polyunsaturated fatty acids with 20 and 22 carbon atoms having from 2 to 6 double bonds. FEM is calculated using formula (3):

For food products of high biological value, the BEM value is 3-4 units. A decrease in these values ​​indicates a decrease in the biological value of consumed food products in terms of fatty acid composition.

.Biological methods

To study the biological value of proteins, biological research methods are most widely used, the results of which serve as the basis for comparison with data obtained using chemical methods.

Biological methods are based on feeding the protein being studied to a living organism and then identifying its reaction. The main assessment indicators are weight gain (animal growth) over a certain period of time, protein and energy consumption per unit of weight gain, coefficients of digestibility and nitrogen deposition in the body, and the availability of amino acids.

Biological methods for studying the biological value of proteins can be classified into height-weight and balance. These methods are widely used to determine various indices of the biological value of proteins.

Growth-weight methods are based on taking into account the increase in body weight per unit of protein consumed over a certain time.

The most widely used are the methods developed by P. Osborne for determining the protein efficiency coefficient (PER or PER), which determines the increase in body weight per gram of protein consumed during the experimental period. For comparison, when determining the indicator, a control group of animals with a standard protein - casein - is used. In an amount that provides 10% protein in the diet. The method for determining EBC is recognized as original in a number of countries (USA, Canada).

Balance methods for studying the biological value of protein are based on determining the various reactions of the body to consumed protein. Methods for determining the biological value of proteins based on data from balance studies are considered the most accurate of all those proposed.

.Chemical method

The most common method is amino acid scoring (scor - counting, counting). It is based on a comparison of the amino acid composition of the protein of the product being evaluated with the amino acid composition of a standard protein.

The amino acid composition of standard protein is balanced and ideally matches the needs of the human body for each essential acid, which is why it is also called “ideal.” The content of essential amino acids in an ideal protein is given in Table 4.

Table 4 - Content of essential amino acids in 1 g of ideal protein

Amino acid Content, mg Valine 50 Isoleucine 40 Leucine 70 Lysine 55 Methionine + cystine 35 Threonine 40 Tryptophan 10 Phenylalanine + tyrosine 60 Total 360

To assess the biological value of protein in a food product, the amount of each essential amino acid is determined using chemical methods. Subsequently, the amino acid score (AS) for each of the essential amino acids is determined in the protein under study according to formula (1):

(2)

where Snak isl, Snak st is the content of essential amino acids (in mg) in 1 g of the studied and standard protein, respectively.

Simultaneously with the determination of the amino acid score, the limiting essential amino acid for a given protein is identified, that is, the one for which the score is the smallest. The speed value of this amino acid determines the biological value and degree of protein absorption.

Another method for determining the biological value of proteins is to determine the essential amino acid index (EAI). The method is a modification of the amino acid score method and allows you to take into account the amount of all essential acids. The index is calculated using formula (2):

where n is the number of amino acids; indices b, e - amino acid content in the studied and reference protein, respectively.

Other chemical methods are also known, which are based on the study of the amino acid composition of protein with the subsequent calculation of indices of biological value (Ozer, Mitchell, Korpaci indices).

The above methods of indexes and scores according to the standard do not allow taking into account one of the most important characteristics of the biological value of protein, namely, the availability of absorption in the body of the amino acids that make up its composition.

In addition to determining the biological value, it is important to determine the nutritional value of products.

3. Technologies for the production of boiled sausage and frankfurters

Production of boiled sausage

The technological scheme for the production of boiled sausage (Fig. 1) includes cutting, boning and trimming meat, grinding and salting meat, grinding salted meat, preparing minced meat, forming loaves, upsetting sausages, frying, boiling, cooling, packaging.

1)Preparation of raw materials. When using frozen raw materials, they are defrosted, then cut, deboned and trimmed.

Boning. This is the process of separating muscle, fat and connective tissue from bones. It is better to carry out deboning using a differentiated method, when each worker specializes in deboning certain parts of the carcass. When boning the carcass while hanging. The vertical position makes the work of deboners easier and improves sanitary and hygienic conditions.

Boning must be thorough: it is allowed to leave slight redness on the surface of bones with a complex profile. To increase the yield of raw materials, additional deboning is carried out in salt solutions or by pressing.

)Grinding and salting meat. After trimming, the meat is salted. To quickly and evenly distribute the curing substances, the meat is chopped before salting, and for boiled sausages the meat is cut into pieces up to 1 kg or crushed on grinders with different hole diameters (from 2 to 25 mm).

For 100 kg of meat, 1.7 - 2.9 kg of salt is added in the production of boiled sausage. The curing mixture also includes sodium nitrite in the amount of 7.5 g per 100 kg of raw materials.

To intensify the process of distribution of curing substances, including sodium nitrite, in meat, in order to ensure its better contact with myoglobin, active physical (mechanical) effects are used: brine injection, tumbling, massaging, electromassaging, vibration, etc.

As a result of salting, the meat acquires a salty taste and stickiness. Resistance to microorganisms, its moisture-holding capacity increases during heat treatment, which is important in the production of boiled sausages, and taste is formed.

)Grinding salted meat and bacon. After salting, to obtain a more delicate consistency of sausages and more monolithic minced meat, the meat is ground again. To obtain boiled sausages, meat is subjected to grinding in such a way that the cell structure is destroyed. Grinding is carried out on a cutter, the cutting mechanism of which consists of sickle-shaped rotating knives and a metal comb, the knives pass between the teeth of the comb. The principle of grinding meat on a cutter is cutting tissue. In addition to cutters, emulsifiers, colloid mills and other continuous grinders are used for fine grinding of meat.

)Preparation of minced meat. Minced meat is a mixture of pre-prepared components in quantities corresponding to the recipe for boiled sausages. Structurally homogeneous minced meat is prepared in a cutter when grinding raw materials. Follow the following order of loading the components of the minced meat into the cutter: first load beef or lean pork, add ice and water, add phosphates to increase the water-binding capacity of the meat, and add spices after thoroughly grinding the raw materials. flour or starch, milk powder, and then fatty pork or lard. If nitrite was not added when salting the meat, then it is added when preparing the minced meat; in the second half of cutting, ascorbic acid is added, which helps to increase the intensity and color stability of boiled sausages. The greatest density and consistency of minced meat is achieved by preparing it in vacuum minced meat mixers.

5)Forming loaves. The process of obtaining sausage loaves includes the following stages: preparing the casings, injecting minced meat into the casing, streaking the sausage loaves and hanging them on sticks and frames. Stuffing - filling the sausage casing with minced meat is carried out under pressure in special machines (syringes). Boiled sausages are stuffed with the lowest density to avoid rupture of the casing during cooking due to an increase in the volume of the contents. The filled sausage casing is divided into sections of equal length by tying with twine or using a clamping device and metal clips. In the process of extrusion, air enters the shell along with the minced meat. To remove it, the shells are applied (hatched) with a special metal crosshatch with 4 or 5 thin needles (loaves in cellophane are not crosshatched). After knitting, they are hung on sticks and placed on frames, each of which should contain only one type and variety of sausage.

)Sausage sediment. The precipitation is carried out before heat treatment in special chambers where a certain temperature and humidity regime is maintained. With short-term sedimentation, some compaction of the minced meat occurs, the shells dry out, and the development of reactions associated with color stabilization continues. The surface of sausage loaves is treated with anti-mold yeast, which protects them from the action of environmental factors.

)Roasting. Roasting is a short-term treatment of the surface of sausages with smoke smoke at high temperatures.

)Cooking. Cooking is carried out in steam chambers or water boilers at a temperature of 75-85°C. As a result of cooking, the product reaches culinary readiness.

)

10)Package. To preserve presentation and quality during transportation, sausages for local sale are packaged in metal, plastic, wooden or cardboard boxes, as well as in containers

The technological scheme for the production of sausages is almost the same as the technological scheme for boiled sausages.

Sausage production

The technological scheme for the production of sausages includes cutting, deboning and trimming meat, grinding and salting meat, grinding salted meat, preparing minced meat, forming loaves, upsetting sausages, frying, boiling, cooling, packaging.

1) Preparation of raw materials. When using frozen raw materials, they are defrosted, then cut, deboned and trimmed.

Cutting. This is the dissection of carcasses or half-carcasses into smaller cuts in accordance with standard patterns. When cutting beef into sausages, the half carcass is divided into seven parts. When cutting pork, legs, rump, vertebrae, trimmed meat, bacon and meat trimmings are separated for the production of sausages. You can also use fatty pork whole.

Boning. This is the process of separating muscle, fat and connective tissue from bones. Boning must be thorough: it is allowed to leave slight redness on the surface of bones with a complex profile. To increase the yield of raw materials, additional deboning is carried out in salt solutions or by pressing.

Zhilovka. This is the process of separating small bones remaining after deboning, tendons, cartilage, blood vessels and films from meat. When trimming, pieces of meat weighing 400 - 500 g are obtained, which are sorted depending on the content of connective tissue and fat.

2)Grinding and salting meat. After trimming, the meat is salted. To quickly and evenly distribute the curing substances, the meat is ground before salting on grinders with different hole diameters (from 2 to 25 mm).

Finely chopped meat is mixed with brine, and more coarsely chopped meat is mixed with dry table salt. Salted meat is kept at a temperature of 0-4°C for 1 to 7 days, depending on the degree of grinding of the meat.

When producing sausages, 1.7 - 2.9 kg of salt is added per 100 kg of meat. The curing mixture also includes sodium nitrite in the amount of 7.5 g per 100 kg of raw materials. To intensify the process of distribution of curing substances, including sodium nitrite, in meat, in order to ensure its better contact with myoglobin, active physical (mechanical) effects are used: brine injection, tumbling, massaging, electromassaging, vibration, etc. As a result of salting, the meat acquires a salty taste and stickiness. Resistance to the influence of microorganisms, its moisture-holding capacity increases during heat treatment, which is important in the production of sausages, and the taste is formed.

3)making minced meat. Minced meat is a mixture of pre-prepared components in quantities corresponding to the recipe for sausages. Structurally homogeneous minced meat is prepared in a cutter when grinding raw materials. Observe the following order of loading the components of the minced meat into the cutter: first load beef or lean pork, add ice and water, add phosphates to increase the water-binding capacity of the meat, after thoroughly grinding the raw materials, add spices, flour or starch, dry milk, and then fatty pork or fat . If nitrite was not added when salting the meat, then it is added when preparing the minced meat; in the second half of cutting, ascorbic acid is added, which helps to increase the intensity and stability of the color of the sausages. The greatest density and consistency of minced meat is achieved by preparing it in vacuum minced meat mixers.

4)Molding. The process of producing sausages includes the following stages: preparing the casings, injecting minced meat into the casing, cross-hatching the sausages and hanging them on sticks and frames. Stuffing - stuffing sausage casings with minced meat is carried out under pressure in special machines (syringes). Sausages are stuffed with the lowest density to avoid rupture of the casing during cooking due to an increase in the volume of the contents. The filled shell is divided into sections of equal length by twisting. During the extrusion process, air enters the shell along with the minced meat. To remove it, the shells are applied (hatched) with a special metal crosshatch having 4 or 5 thin needles. After twisting, they are hung on sticks and placed on frames, each of which should contain only one type and variety of sausages.

)Sausage sediment. The precipitation is carried out before heat treatment in special chambers where a certain temperature and humidity regime is maintained. With short-term sedimentation, some compaction of the minced meat occurs, the shells dry out, and the development of reactions associated with color stabilization continues. The surface of the sausages is treated with anti-mold yeast, which protects them from the action of environmental factors.

6)Roasting. Roasting is a short-term treatment of the surface of sausages with smoke smoke at high temperatures.

7)Cooking. Cooking is carried out in steam chambers or water boilers at a temperature of 75 - 85 °C. As a result of cooking, the product reaches culinary readiness.

)Cooling. To reduce weight loss, prevent spoilage and preserve presentation after cooking, sausages are cooled in air or cold water.

9)Package. To preserve presentation and quality during transportation, sausages for local sale are packaged in metal, plastic, wooden or cardboard boxes, as well as in containers.

Conclusion

nutritional value of sausage sausage

When performing this course work, the nutritional and biological value of boiled sausage and frankfurters was studied, and technological schemes for the production of compared products were considered. Methods for assessing the nutritional and biological value of products were also studied, the biological value of products was assessed by amino acid score, the index of essential amino acids, as well as nutritional value was assessed by the integral score. The main conclusions were drawn on the nutritional and biological value of the compared products.

Thus, boiled sausage and frankfurters have a fairly high biological and nutritional value. Therefore, these products should be present in the diet of every person.

Bibliography

1.Boiled sausages. Chemical composition and nutritional value. Raw materials // [Internet resource]. - 2010. - Access mode: #"justify">. Calorie content. Capital sausages. Chemical composition and nutritional value //[Internet resource]. - 2011. - Access mode: #"justify">3. Commodity characteristics of sausage products // [Internet resource]. - 2010. - Access mode: #"justify">4. Sausages. Chemical composition // [Internet resource]. - 2013. - Access mode: #"justify">. Table of macro and microelements in sausages // [Internet resource]. - 2013. - Access mode: #"justify">6. Nutritional value of food products // [Internet resource]. - 2010. - Access mode: #"justify">7. Chemistry of food // Assessment of the biological value of food products // [Internet resource]. - 2012. - Access mode: #"justify">8.

In this article you will read the answers to the questions: which foods contain calcium in the largest quantities, its role in our body, how much of the mineral should be consumed per day, and also find a table of foods high in calcium.

It is necessary to know not only foods rich in the mineral in question, but also what promotes better absorption of calcium. About everything in detail and in order.

Calcium– a vital element for the human body. Almost every cell in the body, including the heart, nerves, and muscles, needs this element for normal functioning. In the human body, calcium is found in bones (about 99%), cells and blood.

The role of calcium for the body

Bones and teeth. It is calcium that forms strong bones and teeth, which is very important for children and adolescents. However, adults also need this element because it supports bone tissue. A special category is pregnant women who simply need the mineral for the proper formation of an unborn child.

Heart, muscles. The most important function is to support the heart. Calcium directly regulates the heartbeat and reduces blood pressure, so it is very necessary for hypertensive patients. This mineral is very necessary for muscle mass, as it allows a person to move smoothly.

Nerves. The mineral nourishes the nervous system and stimulates the conduction of impulses. With a lack of calcium, the nervous system begins to replenish resources at the expense of bones.

Cholesterol. Calcium can significantly reduce blood cholesterol levels. Therefore, it is so important to know about the foods containing the greatest amount of calcium, about the rate of its consumption, about foods with easily digestible calcium, and about the factors influencing both positive and negative absorption of the mineral. In some cases, even foods high in calcium are not sufficient to maintain it normally in the body. Then, to replenish it, doctors prescribe certain drugs with a high content of it.

Daily norm

Daily dose of calcium:

• For adult is 0.8-1.3 g ,
• For children 0.3 - 0.8 G .

It should be borne in mind that not all types of calcium that come from food are absorbed by the body. The mineral does not dissolve in water, and therefore, when entering the body, it is only partially converted into soluble compounds.

It is very important that calcium enters the body from food. If the consumed dose is not enough, this element begins to come from the bones, which leads to disruption of bone tissue, making it more fragile and thin.

Now, to the main question of this topic - we present foods high in calcium.

Products containing large quantities of calcium. Table

The product's name	Calcium (mg per 100 g of product)	Daily value (average)	% of norm
1. Dried fish with bones	3000	1000	300
2. Poppy seeds	1600	1000	160
3. Sesame seeds	1400	1000	140
4. Parmesan cheese	1200	1000	120
5. Other cheeses	800 –1000	1000	80 –100
6. Powdered milk	1000	1000	100
7. Young nettle	900	1000	90
8. Soy cheese	400	1000	40
9. Basil	370	1000	37
10. Sardines in oil	350	1000	35
11. Almonds	280	1000	28
12. Parsley	250	1000	25
13. Milk	120	1000	12
14. Cottage cheese	100	1000	10
15. Sour cream	90	1000	9
16. Beans	70	1000	7

It is immediately worth noting that The body's absorption of calcium from foods varies greatly and ranges from approximately 20 to 90%. This means that the diet must be composed taking this factor into account. A lot depends on the products. Almost all calcium is absorbed from milk and its derivative products. Slightly worse from such products as: fish, sesame seeds, almonds, leafy greens, fruits, berries.

The absorption of calcium from foods depends on the following factors:

• Negatively affects calcium absorption excess of certain minerals in the body: potassium, phosphorus, magnesium.
• Poorly absorbed with excess and lack of fat.
• Well absorbed calcium from products that, in addition to it, contain vitamins: D, B, C and the macroelement phosphorus. Vitamin D improves the absorption of calcium, so products with this vitamin should be included in the diet for better absorption of the mineral.

This leads to the following list of foods rich in calcium in an easily digestible form:

• seafood,
• fish liver,
• cottage cheese, milk, cheese,
• greens (parsley, basil, celery, cabbage),
• sesame seeds, poppy seeds, sunflower seeds,
• fruits: apricots, dried apricots, dried figs,
• berries: raspberries, currants, kiwi, grapes,

Preservation and absorption of calcium in the body

Another important point - preservation of calcium in the body. To do this, it is necessary to reduce the consumption of foods such as coffee, salt, and foods high in fat.

Positive for calcium absorption from products - is an active lifestyle. The body tries to strengthen bones (with the help of calcium) through movement and physical activity.

Vitamin D and products containing it help in the absorption of calcium from foods and medications.

Main food groups containing large amounts of calcium

Hard cheeses

If we compare cheese with other dairy products, it has a significantly lower lactose content. This makes it an indispensable source of calcium for those people who suffer from lactose intolerance and cannot replenish the supply of the mineral from milk.

This product promotes remineralization. This is calcium deposits in the teeth. Thus, it perfectly improves tooth enamel.

Hard cheese such as Parmesan has a higher concentration of calcium. Soft cheeses, such as ricotta, have a lower concentration.

• Parmesan – 1200 mg;
• Russian – 900 mg;
• Cheddar – 720 mg;
• Brie – 540 mg;
• Mozzarella – 515 mg;
• Feta – 360 mg;
• Camembert – 350 mg.

Nuts seeds

The record-breaking foods for containing large amounts of calcium include: poppy And sesame. To compensate for the mineral deficiency, one tablespoon of sesame seeds is enough.

Nuts and seeds are rich in magnesium, which perfectly promotes the absorption of calcium by the body. The highest magnesium content is in cashews and almonds.

• Poppy – 1600 mg;
• Sesame – 1400 mg;
• Almonds - 250 mg;
• Hazelnut - 225 mg;
• Sunflower seeds – 100 mg;
• Peanuts - 60 mg.

Fish, seafood

If we consider the calcium content in fish, we should mention the sardine. This fish should be included in the diet two to three times a week. Because the the best source of calcium are bones, the use of canned fish is very useful. Moreover, the bones must be carefully crushed and also added to food. Canned sardines are in the lead. Salmon and mackerel are no less useful.

Seafood is not only an excellent source of calcium, but also magnesium, as well as vitamins D, K. It is these vitamins and magnesium that significantly increase the bioavailability of calcium and promote its absorption.

One hundred grams of the product contains calcium:

• Canned "sardine" - 350 mg - 380 mg;
• Mackerel - 240 mg;
• Salmon - 210 mg;
• Shrimp - 90 mg;
• Oysters - 82 mg.

Vegetables, greens

Vegetables and most greens have excellent indicators of calcium. Perfectly saturate the body, included in the diet of sea kale, celery, lettuce, radish, carrots, cauliflower. For example, 30 grams of greens have the same calcium content as a glass of milk.

However, when eating vegetables, you should not forget that some of them contain oxalic acid, which makes it difficult to absorb calcium. These vegetables include beets, carrots, spinach. To ensure the bioavailability of the mineral, vegetables are best consumed boiled.

• Spinach – 210 mg;
• Young dill – 208 mg;
• Parsley – 138 mg;
• Celery – 40 mg;
• Young beans – 37 mg;
• Salad – 36 mg;
• Cauliflower – 22 mg;
• Green beans – 21 mg.

Legumes

Legumes can be an excellent source of calcium enrichment. One serving of white beans, known for their high fiber content, contains one-third of the calcium found in a glass of milk. Nearly double the trace element in red beans. However, this element is absorbed by the body somewhat worse.

In 100 gr. product calcium content:

• Beans – 194 mg;
• Beans (after heat treatment) - 100 mg;
• Dried peas – 50 mg.

Dairy

One of the main suppliers of calcium are dairy products (due to good absorption in the body and high calcium content). For example, a glass of milk contains about 300 mg of calcium, which is 30% of the daily requirement. At the same time, flavored milk (with various additives) is just as healthy as regular milk and has the same mineral content. And fresh milk is much healthier( naturally from tested and vaccinated animals).

Cottage cheese perfectly enriches the body with calcium . 100 grams of product contain 100 mg - 200 mg of mineral.

An excellent alternative to milk is yogurt. Moreover, the body receives the same amount of calcium from the same portion of yogurt as from milk.

Sour cream (100 g – 120 mg) and kefir (120 mg) are also useful. For those who are afraid of gaining weight, low-fat products are perfect: kefir, cottage cheese, milk. Nutritionists conclude that all dairy products contain the same amount of mineral, and are completely independent of the fat content.

Calcium from dairy products is very well absorbed by the body. This is due to the content of lactose - milk sugar in this group of products.

Fruits, berries

A small amount of the trace element is found in fruits. Although they have most of the beneficial substances that promote the absorption of calcium. Such fruits include peaches and apricots, grapes and cherries, and apples. Berries are also useful - blackberries, currants, strawberries, gooseberries.

• Dried apricots – 80 mg;
• Dried figs – 54 mg;
• Raisins – 50 mg;
• Raspberry – 40 mg;
• Currant – 30 mg;
• Grapes – 18 mg;
• Apricots -16 mg;
• Apples – 7 mg.

Cereals

Cereals contain a small amount of calcium. This is bread, breakfast cereals. Most of these products are made with milk, which determines the presence of trace elements in them. Commercially produced grain products also contain calcium. Only they are most often enriched artificially.

Most cereals are not high in the element, but often help the body absorb the essential mineral.

• Cereal bread – 55 mg;
• Bread with bran – 23 mg;
• Oatmeal – 50 mg;
• Rice cereal – 33 mg;
• Buckwheat – 21 mg;
• Pearl barley – 15 mg.

Meat products

Despite a fairly common stereotype, meat products are very low in calcium. This is due to the fact that in the body of a bird or mammal, most of the microelement is found in the blood. This is why meat contains very little calcium.

• Veal – 26 mg;
• Chicken – 10 mg;
• Beef liver - 10 mg;
• Rabbit meat - 9 mg;
• Pork, beef – 5 mg.

Molasses

Another very exotic source of calcium can be molasses. It is known as black molasses. Molasses is a by-product of sugar production. In appearance it is a dark brown syrup. Black molasses can hardly be considered a sugar substitute or a regular food product. But if you choose ways to include it in your diet, then it enriches the body with calcium. Two tablespoons provide 400 mg of the mineral. And this is approximately half the daily requirement of an adult.

Table of calcium content in food groups

Products	Calcium content (mg per 100 g of product)	% of the average daily value
Milk, egg
Powdered milk	1000	100
Cow's milk 2.5% - 3.5%	120	12
Kefir	120	12
Egg	110	11
Sour cream 10%	80	8
Soy milk	80	8
Cheeses and cottage cheese
Parmesan cheese	1200	120
Russian cheese	900	90
Latvian cheese	800	80
Hard cheeses	800 — 1200	80-120
Roquefort cheese	750	75
Goat cheese	500	50
Low-fat cottage cheese	100	10
Legumes
Soybeans	200	20
Beans	190	19
Beans	100	10
Peas	50	5
Nuts, seeds
Poppy	1600	160
Sesame	1400	140
Almond	250	25
Hazel	225	22,5
Pistachios	130	13
Sunflower seeds	100	10
Walnuts	90	9
Peanut	60
Fish, seafood
Dried fish with bones	3000	300
Atlantic sardine (canned)	380	38
Crabs	100	10
Shrimps	90	9
Anchovies	82	8,2
Oysters	82	8,2
Carp	50	5
Cod	25	2,5
Pike	20	2
Trout	19	1,9
Salmon	10	1
Meat and meat products
Chick	28	2,8
Veal	26	2,6
Chicken	10	1
Beef liver	10	1
Rabbit meat	9	0,9
Beef	5	0,5
Pork	5	0,5
Mutton	3	0,3
Sausage	22	2,2
sausages	12	1,2
Ham	11	1,1
Cereals
Grain bread	55	5,5
White bread	52	5,2
Cereals	50	5
Rice	33	3,3
Rye bread	30	3
Bran bread	23	2,3
Buckwheat	21	2,1
Semolina	18	1,8
Pearl barley	15	1,5
Vegetables
Basil	370	37
Parsley	245	24
Celery	240	24
Savoy cabbage	212	21,2
White cabbage	210	21
Watercress	180	18
Shiite bow	130	13
Dill	126	12,6
Broccoli	105	10,5
Green olives (canned)	96	9,6
Green onion	86	8,6
Leaf lettuce	37	3,7
Carrot	35	3,5
Radish	35	3,5
cucumbers	15	1,5
Tomatoes	14	1,4
Potato	6	0,6
Fruits (dried fruits), berries
Dried apricots	180	18
Dried figs	54	5,4
Raisin	50	5
Oranges	42	4,2
Raspberries	40	4
Kiwi	38	3,8
Tangerines	33	3,3
Currant	30	3
strawberries	26	2,6
Dates	21	2,1
Grape	18	1,8
Pineapples	16	1,6
Apricots	16	1,6
Watermelon	10	1
Pears	10	1
Bananas	9	0,9
Peaches	8	0,8
Apples	7	0,7
Melons	6	0,6
Confectionery
Milk chocolate	200	20
Ice cream milk	130	1,3
Dark chocolate	60	0,6
Fruit ice cream	15	1,5
Shortbread cookies	6	0,6
Natural honey	4	0,4

Preparations containing calcium

Calcium is the most important building element of the entire body. It is he who is responsible for how strong our bones, hair, teeth and nails will be, and it is its lack in the body that can negatively affect a person’s health, regardless of age and lifestyle. Even the fittest young man regularly needs to replenish his body's calcium supply in order to keep himself in shape.

A lack of calcium in the body can lead to a number of unpleasant diseases, such as osteoporosis or osteomalacia. Bones become brittle and brittle, the risk of fractures and bone deformation increases, teeth begin to decay, nails peel and break, and hair falls off in large quantities. In order to avoid this, today we use medications containing calcium and a lot of additional substances that strengthen the immune system.

Calcium in popular preparations

The most popular and well-proven drugs on the medical market are calcium carbonate And calcium citrate. When using them, you need to carefully look at how much pure calcium is used to create each individual tablet - an overdose of the substance is unlikely to be beneficial. Carbonate contains only nine percent of pure calcium, while citrate contains forty percent. This information will help you accurately calculate how much calcium your body will receive when using a particular drug.

It is important to know: Calcium is not completely absorbed by the body; this must be taken into account when calculating the daily dose of mineral intake.

Overdose drugs containing calcium can lead to unpleasant side effects for the body, for example, constipation, the formation of stones, therefore it is important to take the drug strictly in accordance with the instructions and indications of a specialist. Moreover, each special category of people has its own calcium intake standards.

Conditions for calcium absorption

In order for the body to receive the required amount of calcium, it is not enough to formulate your diet correctly and adhere to a healthy diet. You need to add substances such as vitamin D to your diet. This vitamin enhances the metabolism of phosphorus and calcium in the body, saturates it with necessary substances and allows calcium to be absorbed.

Sun rays are also important for humans, but their lack leads to a lack of vitamin D, and, accordingly, to a lack of calcium and deterioration of bones. Therefore, it is important to add this vitamin to your diet.

Popular drugs

The most popular today are preparations that contain not only calcium and vitamins separately, but also those that combine a lot of other useful substances. Such drugs are:

• Vitrum-calcium D3;
• Calcium-D3-Nycomed;
• Alpha – D3 – Teva;
• Calcium Sandoz Forte;
• Calcepan;
• Complivit Calcium D 3.

These drugs are completely natural products, are produced using a special technology and contain calcium, which is enough for a person to function properly. Literally a couple of capsules of one of these drugs per day, in accordance with age, provides not only enrichment of the body with calcium, strengthening bones, but also saturation with vitamin D. (Do not set the dosage and course yourself, but consult with your doctor. Moreover, any drugs have contraindications. )

These drugs help avoid dangerous loss of bone mass, strengthen bones and relieve them from the high likelihood of deformation and fractures, and improve the recovery process in bone cells after injuries. The drugs are used both for prevention and for recovery purposes after severe fractures of the limbs.

Moreover, modern drugs help the gastrointestinal tract completely absorb all the calcium contained in them, have a positive effect on the overall tone of the body and are safe to use for any age group.