Meats and natural eco meat – we check how they are produced

Cured meats and other organic meat products like all organic food are undoubtedly healthier than those produced in a conventional, industrial way, because they are not contaminated with agricultural chemicals such as artificial fertilizers, pesticides, hormones or antibiotics, such food does not have (either contains very small amounts) in the composition of the technological chemistry used in processing. Consumers are more and more aware of the fact that food was created in conditions close to natural will meet their expectations and that is why they are looking for just such food. 

Methods of production affect the taste and aroma of food, as well as its health benefits. Both at the stage of animal husbandry and at the level of processing meat and subjecting it to heat treatment, producers focus on quality – not on quantity, as in the case of industrial animal husbandry. 


Here you can find proteins – CLICK


Animals on an organic farm 

The producer of organic meat must follow strictly defined guidelines, which give information on how many animals can be kept on a given surface. Breeding rules also include a method of feeding and treatment. Ecological breeding of poultry takes more than 11 weeks, and in the case of pigs – up to 8 months. Meat cattle are bred for 24 months. In conventional animal husbandry, these terms are usually shorter. 

Legal regulations regarding organic farming require farmers to ensure that the animals have the right conditions. Livestock buildings are designed and equipped differently. Growers must pay attention to lighting, temperature and ventilation. Animals must have access to paddocks and pastures. 

Organic breeders must comply with the quantitative standards – for example, in one house there can not be more than 4800 units. Feeds used in organic farming must not contain any additives. The basic type of fodder used in organic farming is plant feed from the farm, or from an external supplier with appropriate, required certificates. You can not use methods based on forced feeding of animals, or on the addition of antibiotics for feed, growth promoters, GMO products and coccidiosis. 

Antibiotics can not be used prophylactically. Organic meat producers avoid congestion and strengthen immunity. Only in the case of a serious illness, medicines are administered, and this is usually natural. To strengthen the resistance of poultry, herbs and spices are used. When the chicks grow older, they are released into herbal meadows – paddocks sown with herbs and only a small part of other plants. 

Ecological farmers often bet on native animal breeds. Their characteristic feature is lower efficiency associated with the increase in muscle mass. However, on the other hand, they are more resistant (eg, green-footed hen, Golden-throated pig, golden-white pig and Polish red cow. 

Limited list of allowed additions 

Manufacturers are subject to strict control over the production process. Purchases are billed and checked. A limited list of permitted additives for cold meats and other meat products causes that organic meat has a shorter shelf life. Currently, eco meat producers are trying to improve this parameter using probiotic bacteria and lactic acid bacteria. 

Organic meat and its values 

Organic meat has greater nutritional value. Beef, pork and rabbit meat from organic farming are characterized by a higher content of omega-3 fatty acids. Veal contains not only more omega-3 fatty acids, but also more vitamins. Such a beneficial effect on the nutritional value of meat (and in the case of cattle as well as milk) is the use of natural fodder, eg grass. Organic meat, as organic food is healthier, has a better taste and aroma, but it is also harder. It requires longer cooking. Consumers would only choose organic meat, if not for the price. The prices of eco meat are even 100% higher than in the case of meat from industrial farming. 

How does a meat producer become an organic producer? 

Organic producers use other production methods based on natural methods. However, in order for the producer to be considered ecological, he still has to report to the certification body.

The certification body controls the activity of the manufacturer by carrying out the inspection at least once a year. In addition, additional checks may be carried out – announced and unannounced. After conducting the main compliance check of the manufacturer’s activities with the regulations, the controller issues a certificate authorizing the production of eco meat. 

Production of organic and natural smoked meats 

Traditional meats are products that are produced using natural methods. In the case of organic meats, the additional requirement is the origin of meat – the producer of eco-friendly meats must obtain meat exclusively from organic producers. Both natural (traditional, regional) and ecological meats are produced without the participation of artificial additives, preservatives and flavor enhancers. You can only add salt with a small addition of curing salt (containing nitrites – in doses of not more than 50 mg / kg) and vitamin C. Ecological meats are seasoned with herbs and spices that come from organic crops. Everything is controlled by the certification body, as is the case of animal breeders. The list of additives is very limited, and each method and measure must be ecological within the meaning of the applicable regulations. 

Smoked meats are produced in smokehouses fired only with wood. The difference between smoked meats in this way and smoked and smoked cured meat is significant. In the second case smoke from oak, apple, beech or juniper wood is not used. Manufacturers save using smoke smoke preparations – a mixture of fat, chemical compounds extracted from smoke and spices. 

Eat organic meat and meats 

As more and more people limit meat consumption, it is worth focusing on quality and health. Limiting the consumption of conventionally produced meat and sausages for organic meat products will certainly have a positive impact on health. You will not ruin your household budget and you will also support ecological producers. 

Labeling of organic products 

Finally, information on how to choose organic food and not to be fooled by fakes. Certified organic products have appropriate markings, so that the consumer can clearly distinguish them from other products. First of all, a properly labeled food product should have ecological, eco or bio words in the name and a symbol of the EU mark (so-called euroleague). 

Secondly, the number of the certificate issued by a specific certification body. The number is given to a specific product, so if the same manufacturer has several products to sell, each product has a different certificate number. Then the name and logo of the certification body and the exact address of the manufacturer may appear on the packaging. You can not trust products that have an ecological, eco or bio name on the packaging, not supported by any certificate numbers and without an eurolift.


You can read also: White or red – which meat to choose?


Chinesse chicken

Chicken in Chinese is one of the most popular dishes of the Middle Kingdom. The recipe for Chinese chicken is very simple, even for beginners of culinary art. Chinese cuisine is characterized by the fact that all the ingredients combine into one dish and so is the case with chicken. As for the Chinese meal itself, it usually consists of several dishes that combine different flavors, from the most mild and sweet to very spicy.

Chinese food

Buying meals at points with Chinese food, you can have a wrong impression about the essence of this cuisine. The Chinese in Poland have adapted their national cuisine to Polish customs and serve a favorite dish made by Poles, consisting of meat, rice and salad.

In reality, however, such a distinction of products is not used in Chinese cuisine and all ingredients are combined into one dish. There are four basic varieties of Chinese cuisine. It is a regional diversity in which it stands out


Read also: Capsaicin – a natural fat burner. What can we find capsaicin in?


The Asian cuisine, especially the Chinese cuisine, is characterized by the fact that during one meal consisting of several dishes, meat of the same type is never served. Thanks to this, it is possible to harmonize flavors (spicy, sweet, sour etc.) and structures (crispy, hard, soft). The Chinese also consume soup for every larger meal. Traditional Chinese soup has a very smooth form and is usually the only liquid served during a meal.

Chinese cuisine uses four basic types of thermal processing, which they belong to

Stewing dishes is less popular and less frequently used. Most often, the Chinese prepare fried foods, but they have a special pan with a strong concave bottom, so it is not necessary to use a large amount of oil.

Chicken recipes in Chinese

Chicken prepared in various ways is one of the most popular Chinese dishes. You can add vegetables and spices to it, thus changing its taste and appearance. Here are ideas for a chicken recipe in Chinese.

Chicken with bamboo shoots

Ingredients \ n400 g chicken fillet; \ n2 tablespoons of soy sauce; \ n1 tablespoon of potato flour; \ nlarge red peppers; \ nouches of bamboo shoots from a can; \ nnese ginger piece; \ n stem celery; \ n2 onions green onions; \ nbytes from eggs; \ nolej; \ niskys beans.


Check also:  White or red – which meat to choose?


Dried and washed chicken fillet cut into slices, then break them lightly with a meat pestle. Cut the chicken into the thinnest slices. Combine a tablespoon of soy sauce, egg white, flour and soak chicken strips, leave for a quarter of an hour in the fridge. In the meantime, cut the vegetables into strips and chop onions. Preheat the oil in a frying pan, put chicken pieces into it and fry for a while. Then add ginger and onion, then paprika, celery and bamboo shoots. Remember not to change the order of added vegetables. Fry the whole for about 3 minutes, mix all the time. Drain the dish with excess oil, and finally add a tablespoon of soy sauce.

Chicken in sesame

Ingredients \ n500 g chicken fillet; \ n2 tablespoons of roasted sesame seeds; \ yellow

Ingredients for the marinade \ n2 tablespoons of light soy sauce; \ n2 tablespoons of flour, maize flour and water; \ n1 tablespoons of rice wine; \ n1,5 teaspoons of baking powder and dark sugar; \ n0,5 teaspoons of sesame oil.

Ingredients for the sauce \ n1 glass of water; \ n1 tablespoon of sugar; \ n4 spoons of dark soy sauce; \ n2 tablespoons of hoisin sauce; \ n2 spoons of sambal sauce and oil; \ n2 tablespoons of maize flour; \ n1 green onion.


Here you can read also: Lunch meats in a diet – is it necessary to eliminate them?


Cut the chicken into small cubes and put it in the marinade for 20 minutes. Mix all the ingredients of the sauce (except onions), pour into a small pot, boil and keep warm in a small gas. Preheat the oil in the wok and fry the chicken so that it has a golden brown color, drain it from fat. When you finish frying, heat the sauce once more and add the onion to it. Place the fried chicken on a platter, pour the sauce and sprinkle with sesame seeds.

Health & Beauty Healthcare

Meat consumption and body weight

The latest research by scientists shows that meat consumption can be associated with changes in our weight – weight gain or weight reduction.Which meat to choose, if we want to keep good shape, health and do not put on weight?

The nutritional value of meat – Meat is a very good source of animal protein, which is present in it in an amount of 10 to 25%.And protein is the most nutritious component of the diet, which is why most of us eagerly eats meat.In turn, the fat of meat (constitutes from 2 to 30% depending on the type of meat) and its products, such as sausages and offal – has a small nutritional value.Meat and animal fat is not recommended to be consumed in large quantities due to atherogenic action.

An important role in nutrition should play lean poultry, ie chicken or turkey.Poultry should be eaten without skin, because under it accumulates a large amount of fat, but also impurities.


Check also: Lunch meats in a diet – is it necessary to eliminate them?


Does meat contain carbohydrates?Most types of meat do not, but the liver and kidneys contain carbohydrates in small amounts.It is not recommended to consume these products, due to the very high cholesterol content – in 100g even 400mg!Meat also has acidifying effects on our body.

Eating meat and meat products, we provide our body with vitamins from group B – vitamins B1, B12 and PP, necessary for the proper functioning of the nervous system, muscles and cardiovascular system.Meat is valuable for us, also because of the iron content, and it is well absorbed (note: iron is better absorbed in the presence of vitamin C, so eating a portion of meat, let’s not forget about fresh vegetable salad!).

The energy value of meat varies from 70 to 330kcal in 100g of product.

The latest study of European scientists published in the American Journal of Clinical Nutrition in July 2010, was devoted to checking the impact of consumption of red meat, poultry and preserves on the change of body weight within 5 years of observation.

The study involved 103.455 men and 270.348 women aged from 25 to 70 years from 10 European countries.The diet of the subjects was evaluated on the basis of specially constructed questionnaires.And what were the results of the research?

Total meat consumption was closely related to the increase in body weight, both in women and men, people with normal weight and overweight, as well as in smokers and non-smokers!The increase in meat consumption by 250g (eg one steak – 450kcal) resulted in a 2kg increase in body weight after 5 years of study.The union concerned both red meat, its products and poultry.


The results of the study suggest that reducing meat consumption may help maintain a constant body weight – or at least do not eat more meat than the recommendation says, ie 2-3 servings of 150g per week (according to the Institute of Food and Nutrition).Instead of large amounts of meat, it is better to choose fish and legumes – peas, beans, soy, lentils.And again the principle is confirmed – everything in moderation.

You can read also: White or red – which meat to choose?


Ostrich – a healthy alternative to meats on the holiday table

Red meat with low fat and cholesterol. Dream? No, it’s ostrich meat that can be eaten without remorse. In addition to the rich taste, ostrich is rich in ingredients such as protein and iron.

The fashion for ostrich rushes with the wind. Struth is associated mainly with the distant land. Feathers, this African-born splinter, have been used in the clothing industry for years. Ostrich eggs used for special occasions are also popular, eg as a curiosity at Easter

However, the ostrich is also meat, from which we can make a lot of interesting dishes. It is increasingly grown in Europe. It is a new but dynamically developing branch of meat processing. The interest in ostrich farming is looking for an alternative to problematic beef (mad cow disease or foot and mouth disease). Strusina is very healthy, which strengthens its position from year to year. The largest importer of ostrich in the world are our western neighbors.


Check also: Lunch meats in a diet – is it necessary to eliminate them?


Do not bury your head in the sand, open yourself to new flavors

The ostrich meat slowly enters the Polish plates. It has an intense red color and reminds of beef. Flavor oscillates between beef and veal, but it is more delicate, sweeter, with a deeper juicy flavor. However, these are not the only qualities of this extraordinary meat. It is very lean, contains less fat than chicken and has a lower content of cholesterol or saturated acids. In addition, it is low in sodium, so it can be successfully consumed by people with hypertension and cardiovascular disease.


Here you can find supplements that reduce cholesterol level – CLICK


– Ostrich is a whole lot of nutrients you need. It has more iron and phosphorus than beef or chicken meat. For babies, pregnant women, nursing people, the elderly, this meat is particularly important, because it contains arachidonic acid, which is important in these periods of life.

Not a terrible ostrich when they paint it

In Poland, ostrich is already available in retail sales. On the supermarket shelves, ostrich meat and its offal are increasingly being hosted. Cured meats, pates and even kabanos are becoming more and more popular among those looking for healthy consumer solutions. Ostrich meat is eaten in various forms. Anglo-Saxon cultures are dominated by steaks, roasts and burgers. In Germany, sausages are popular, which we will also get in Poland. The way of making ostrich is similar to beef. – In order to meet the diverse tastes of our customers, we have introduced ostrich meat and pâtés to our offer. And I have to say with pride that they are enjoying greater recognition and interest .

Although we can assume that the ostrich will not outclass chicken products so popular in Poland, all this indicates that the exotic origin of ostrich, outstanding taste and health attributes will make ostrich products more and more frequent on our tables. Not only since Christmas.


You can read also: White or red – which meat to choose?


Veal nutritional values. How to make veal?

Veal guests on Polish tables rare, because we consider this meat to be difficult in culinary and expensive treatment.However, properly prepared veal is unique in taste, and the Viennese schnitzel is the pride of many restaurants.Veal is a dietary, easily digestible meat, which is worth adding variety to your daily menu.

Veal belongs to meats lean and easily digestible.Due to the nutritional value of veal, it is recommended in dietetic nutrition, for children and the elderly.Veal meat is characterized by high nutritional value.100 g veal contains approx. 20 g of protein and only approx. 3.5 g of fat.In comparison, beef or pork carcasses contain on average about 15 g of protein.The fat content in various culinary elements of veal meat varies from 3 g in the leg to 10 g in the kidney.At the same time, it is low in calories.The whole fat medium delivers 151 kcal in 100 g, and the leg is 116 kcal in 100 g. The young age of slaughter of calves guarantees that the meat is not infiltrated with intermuscular fat and has a brittle structure.The delicate loose meat of the calves is overgrown with a large amount of equally delicate connective tissue and at the same time contains very little intramuscular fat.This gives a great opportunity to reduce the caloric content by using only elements without intermuscular fat.Veal contains 71 mg of cholesterol in 100 g. It is slightly more than in lean pork (55 mg) and like in poultry meat.


Read also: Lunch meats in a diet – is it necessary to eliminate them?


Veal is a good source of B vitamins, especially B1 (thiamine), B2 (riboflavin), as well as PP (niacin).It is characterized by a high content of iron and phosphorus, as well as good proportions of sodium and potassium.The richest element of vitamins and minerals is the liver.As the only one of calf meat, it contains vitamin A and C.

Veal, like meat, and in fact the fat of other ruminants, is a good source of conjugated CLA linoleic acid.This type of fat has numerous pro-health activities that confirm scientific research.CLA delays atherosclerosis, accelerates adipose tissue reduction, inhibits the development of type 2 diabetes, improves bone mineralization, has bactericidal and antioxidant effects.In 1 g of calf fat there are 2.7 mg of CLA, beef – 4.3 mg, and pork – 0.6 mg.

CLA Extreme

How to make veal?

Veal as a culinary raw material has its supporters and opponents.It is very delicate meat and properly cooked has an excellent taste.However, it contains very little intramuscular fat, making it easy to dry and make it hard to chew.Good veal may be pale pink (softer) or intensely pink, from older animals.Meat should be moist from the top, with a small amount of perfectly white fat, with a delicate aroma.White veal often has a slightly sour odor associated with milk, but it is not its disadvantage.After the purchase, you can store meat in the refrigerator for up to 3 days, in a vacuum package – up to 7 days.It is best to freeze large pieces of veal.You will avoid drying the meat.Frozen can be stored for up to 9 months.So that the meat does not lose its taste after freezing it should be thawed slowly, preferably in the fridge.


You can read also: White or red – which meat to choose?


Kebab – calories, nutritional values, how to make a kebab?

Kebab is a traditional dish of Arabic cuisine, although the recipe of how to make a kebab yourself at home is very simple, every day in many cities such as Warsaw, queues set up in front of the oriental bars to try this delicacy. – the calories it provides can be counted in thousands, and the nutritional value of the kebab leaves much to be desired. Check if the kebab is healthy, what is the difference between the kebab from the kebap and try the recipe for a diet chicken kebab.

Kebab is a dish made of roasted meat, from which small pieces are cut after baking, with the addition of vegetables and sauces.The whole is wrapped in a lavash or other thin cake or served in a thick roll. In Poland, the most popular is döner kebap (which means \ rotating roasted meat \), a dish derived from the Turkish cuisine.This is meat cut from a vertical spit (usually mutton, veal or poultry, never pork) served with salad Although the recipe of how to make a kebab yourself at home is very simple, everyday in many cities, such as, for example, Warsaw, queues set up in front of oriental bars to try this delicacy. No wonder – for a relatively small price You can get a solid portion of meat, but nutritionists warn – the calories it provides, you can count in thousands, and its value. Kebabs leave much to be desired.

In Poland (and not only) in parts of the bars selling this oriental delicacy there is the inscription kebap, not kebab. How do you explain it? The word kebab is of Arabic origin. In Turkish, the word is pronounced and written with a voivoded voice, meaning kebap (rarely as a kebab) Kebap sell Turks or people with Turkey related, and kebab – Arabs and other nations, in which the name of this dish is recorded as a kebab (eg Armenians).

The most popular type of kebab is a döner kebab, which is made of mutton or chicken, but in Poland it is difficult to obtain and the mutton is often replaced with pork. It’s good to know that the döner kebab was invented by Turkish immigrants in Germany to the taste of our western neighbors, but in Turkey there are other types of kebab


Here you can read: Kebab – how many calories it is?


Is the kebab healthy?

In the opinion of many amateurs of oriental cuisine, a kebab is a healthy meal because it contains dietary chicken meat, which is not fried, and quite a large portion of raw vegetables, but that does not mean that the kebab is healthy. What is unhealthy in a kebab?

Turkish kebab is a döner kebap. From the Turkish kebap you can find such dishes as Greek gyros, Arabic shawarma or Mexican al pastor.

  • meat – lamb meat is the most common kebab, but in our country there is also chicken meat (most often chosen in Poland), beef, but in most cases it is not pure single-species meat. It is mostly ground pork with beef or poultry meat, in such meat predominates fat of various origins and all kinds of improvers, fixatives and flavor enhancers, such as monosodium glutamate E621, soy protein, phosphate E450 or sodium citrate E331. in the form of a uniform mass, there are no flakes of meat on the grill.
  • lavash or other thin cake or a roll – most often it is made of not very healthy wheat flour, and also contain enhancers
  • vegetables – there is no guarantee that they are fresh.They often lie for days, which means they lose their vitamins and minerals
  • sauces – they are most often based on mayonnaise and oils
  • fries – this is a calorific addition to kebab.There is a risk that it is fried in old, repeatedly used oil
  • drinks – usually for kebab, caloric soda drinks are selected

Therefore, kebab provides the average amount of protein and healthy nutrients, but a very large amount of fat from meat and sauce and empty carbohydrates from the dough most often made from finely ground wheat flour.


You can read also: Macrobiotic diet


Goose meat is caloric, but healthy. How to give goose? RECIPES

Who knows what goose tastes like?
Well, we only know that it’s fat, so unhealthy meat, yet Polish oat goose is aristocracy among poultry. It’s appreciated by foreign gourmets. It’s worth it to appear on our tables from time to time.
Until the Polish tradition is a baked goose with apples.

How else can one serve a goose?

Goose is rarely served on Polish tables, which is a pity, because we used to eat it from St. Martin, through Christmas (necessarily for the New Year), until the end of the winter carnival. Roast goose with apples was not a rarity.


healthy calories

Goose is the most calories – 100 g to 339 kcal (for comparison  the turkey has only 129 kcal in 100 g, chicken – 158 kcal).

The goose in comparison with other meat species has a more favorable composition of fats. It contains a lot of mono- and polyunsaturated acids, including much more heart-friendly omega-3 and omega-6 acids compared to turkey meat or chicken. With a 6 kg weighing car, you can get 1 liter of lard.It’s fat in pure form. Goose lard has a low melting point, which makes it easily digestible, and at the same time makes it unfit to fry.

How much is fat and cholesterol in poultry (in 100g)?

cholesterol fat omega-3 omega-6 polyunsaturated fatty acids

goose 80 mg 31.8 g 6.54 g 1.12 g 5.42 g

turkey 74 mg 6.8 g 2.14 g 0.59 g 1.55 g

chicken 75 mg 9.3 g 1.95 g 0.08 g 1.87 g


You can read also: How to lower cholesterol?



Goose meat is a wealth of wholesome protein and unsaturated fatty acids, including so important for our health omega-3 and omega-6.These acids affect, among othersto lower the level of bad cholesterol (LDL) in the blood, and the increase in good (HDL), also support the brain.Therefore, goose meat is recommended for people suffering from cardiovascular diseases.It is also worth appreciating that goose meat provides many valuable vitamins – A, E, B vitamins, especially niacin – and minerals

potassium, phosphorus, magnesium, iron, zinc, which affects the body’s efficiency.Some studies also indicate a positive effect of goose on mood and mood disorders, and goose fat is considered an aphrodisiac.It is also worth noting that the ecological way of breeding ensures lack of artificial colors and chemicals in meat.

Polish goose meat

oat goose or white potato pie

Although Poland is the largest producer of goose meat in Europe, there are only 17 g of geese per year per Pole. Almost all production goes to the German market! That’s why one should not be surprised that geese available in Polish stores (usually frozen carrots) all the inscriptions on foil packaging in German.

There are many species of domestic geese, among them the white-headed goose – the only indigenous Polish variety comes from Koluda Wielka near Inowrocław in Kujawy.It is called oatmeal – it is fed almost exclusively with green fodder, and for the last three weeks it only gets oats.

How to bake a goose?

The tastiest is meat from young pieces, weighing 3-4 kg, older geese are more oily, often baked goose stuffed with apples or pears, fruits fit the aroma of meat, like marjoram, ground cumin, rosemary, juniper and ginger. The goose is also stuffed with buckwheat groats or dried plums.

Before baking, it is soaked in 2-3 hours in cold water.After seasoning with spices, it’s also good to put it down in the fridge for 2-3 hours.It is best to bake it in a roasting pan with a grid – then the fat will drip down.During baking, the carcass must be sprinkled with melting fat, broth or wine.The baked goose should be drizzled with cold water and kept in the stove for a few minutes – then the skin will be tender.

Foie gras or fatty goose liver

This is a delicacy of French cuisine, for the liver to be greasy, the geese must be fed for a few weeks – through a tube inserted directly into the stomach, about 1 kg of corn is pumped 3 times a day, thus overfeeding the liver, which normally weighs approx. 30 dag, it reaches even 2.5 kg After a long battle in Poland since 2000 this fattening of geese has been banned, but in France still foie gras and the sprat pâté from it is made a national dish.

Healing goose lard

The lard made of geese appreciates folk medicine.For upper respiratory tract infections, it is recommended to drink a mixture consisting of a teaspoon of warm lard and a teaspoon of honey dissolved in 1/2 cup of warm milk.The lard ointment with castor oil has a warming effect, it can be rubbed against the chest with colds and aching joints.


Check also: Lunch meats in a diet – is it necessary to eliminate them?



Gyros and gyros salad – recipe, calories, nutritional values

Gyros and gyros salad are dishes that are very popular in Poland.Gyros salad is a special place in Polish cuisine, which is an obligatory item in the party menu. What gyros and gyros salad do you eat? How many calories (kcal) are provided by gyros and gyros salad?

Gyros and gyros salad are dishes whose nutritional value was the first to be appreciated by the Greek Gyros is a traditional Greek dish consisting of thin slices of meat baked on a vertical spit, tomatoes, onions and tzatziki sauce served with pita. layered salad, which usually consists of chicken and many vegetables – corn, paprika, Chinese cabbage and mayonnaise.

The name gyros is derived from the Greek word γύρος, which means turning. It is pronounced jiros. Rotation of meat on a spit has ancient roots and was very popular on the east coast of the Mediterranean Sea, but gyros known in its present form has been produced since the 19th century and was borrowed from the Turks, who for the first time began to serve meat in thin sliced ​​in drinking in the city of Bursa Gyros appeared outside of Greece as a result of the migration of the indigenous Greek population.He became very popular in the USA, where circa 1965 in Chicago George Apostolou opened the first restaurant serving gyros, and 9 years later – a factory producing bales of gyros meat.

Gyros and gyros salad

Gyros is a traditional dish of Greek cuisine and is prepared in the form of large bales of meat weighing 70 to 120 kg studded on a vertical spit, rotated slowly around its axis and toasted. forming thin slices with a length of a few centimeters.

If the meat is not too greasy, when you form the bale, the pieces of meat translate into pieces of fat, so that the product obtained is juicy and crunchy, Gyros in Greece is usually made from pork, in other countries gyros from chicken, mutton and The gyros meat is seasoned with a mixture of spices, usually containing salt, sweet and hot peppers, white and black pepper, parsley, garlic and Greek oregano (rigani). Some mixes include cinnamon, nutmeg, cumin, anise, fennel , coriander, allspice and sumac.

Gyros is prepared in two versions – take-away and restaurant, Gyros take-out is served in drinking – a flat, round, wheat cake that swells during baking, creating a natural stuffing pocket. Traditional meat ingredients are tomatoes, onions and tzatziki sauce. from yoghurt with 10% fat content and grated fresh cucumbers In the restaurant version on the plate there is meat served with French fries and country salad (choriatiki salata), which is called greek salad outside of Greece and may be accompanied by pita, which is more strongly baked and more crispy than this takeaway, because it does not have to be so flexible.




Gyros and gyros salad – nutritional values ​​and calories (kcal)

The average portion of gyros sandwich contains 150 g of meat, which provides approx. 220 kcal. The version of chicken gyros is less caloric, and mutton – more because the mutton has more fat in it Gyros provides about 17 g of protein and about 10 g fat, almost half of which may be saturated fat, depending on the type of meat Gyros is served in a pita bread roll, which weighs approx. 70 g and delivers about 190 calories. These are calories mainly derived from carbohydrates. 38.5 grams of carbohydrates, 6.2 grams of protein, 0.9 grams of fat and 1.8 grams of fiber are found in addition to the addition of 3 tablespoons of tzatziki sauce to a further 85 kcal, 3 g of protein, 5.7 g of fat and 5.9 g of fat g carbohydrates.The whole dish after adding vegetables provides approx. 550 kcal, 48 g carbohydrates, 20 g protein and 16 g fat.

100 g of gyros salad provides about 126 kcal, 6.7 g of protein, 8.2 g of fat, 7.4 g of carbohydrates, so one serving (200 g) provides about 252 kcal, 13.4 g of protein , 16.4 g fat and 14.8 g carbohydrates.

Do it yourself!


You can read also: White or red – which meat to choose?


Minced pork chops – nutritional values, calories

Minced pork chops are one of the most popular Polish dishes, but few people know what nutritional values ​​they have, cutlets and how many calories (kcal). What are the minced meatballs?  What meat is the best for minced meatballs – it’s turkey, and maybe pork or beef. Are the minced meatballs healthy?

Ground cutlets are properly formed and fried minced meat (eg turkey) with various toppings (eg with mushrooms, cheese) Traditional minced meatballs are coated with breadcrumbs, fried and usually served with potatoes and beetroots.

Minced chops – a composition. What is a minced pork chop made of?

What is made of traditional minced meatballs? From minced meat, eggs (binds meat mass), wheat bun pre-soaked in water or milk (this addition provides plumpness and proper consistency of the mass), finely chopped and fried on oil with onion, salt and pepper Some people season the meat with marjoram and garlic, the meat with additives is formed into oval, slightly flattened chops, coated in breadcrumbs and fried on not too deep, hot oil from both sides to be browned.

The 80g minced chop prepared in this way provides

  • 198 kcal
  • 15.6 g of protein
  • 14.2 g fat
  • 4.7 g of carbohydrates


Here you can read: Lunch meats in a diet – is it necessary to eliminate them?


Minced meatballs – what meat to choose for minced meatballs?

The key to delicious pork chops is the right meat, it can not be too thin (eg only from turkey breasts), because the chops will be too hard and dry, it is best if 2 parts of lean meat are ground in one piece of fatty meat. softness and plumpness of chops and makes them stick better and do not fall apart in a pan, and they are ready to be juicy.

Beef itself does not always work, because meat can be too hard.Meat can be prepared on your own, grinding at home from pieces bought in a butcher shop, ask for grinding in the shop or buy ready-made ground in trays or in vacuum packs. the quality of the meat can be, grinding them alone or in the store.

Good minced meat is arranged in braids, it is not a compact mass, it is not dried, it is not fuzzy, it does not let water, it has a pink color. Minced meat, grayish and rainbow-shimmering, must be avoided. fresh.

When buying ready-made meat, you need to be more careful, which does not mean that you can not buy good minced meat. The name If you see the packaging minced meat, we can almost be sure that we buy the highest quality product. as the Trade Inspection usually shows cases of adulteration of the sold products: Placing the slogan minced meat on the finished product obliges the producer to sell the product, in which there is a minimum of 99% meat and less than 1% salt.


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Roast loin, pork rolls and chops – calories, nutritional values

Roasted pork loins, pork roulades and pork chops are very popular in Polish cuisine, and a pork loin with plums, stewed or boiled is also enjoyed. Loin and pork chops have numerous nutritional values ​​- they are a good source of protein, B vitamins and some minerals. They also have relatively low calories. Check what vitamins and minerals contain pork chop and pork chop.

The pork loin is the main part of the pork half, from the thoraco-lumbar section. Polish cuisine enjoys roast pork loins, pork loin and pork chops, the latter being cutlets coated with loin (with or without bone), reminiscent of a Viennese schnitzel.

The loin is obtained from the meat located at the backbone, it is divided into a pork loin, called a pork neck or a ham, and for the pork loin: the proper loin contains much less fat and connective tissue than the pork neck, which has other culinary uses. the front is more fat, while the middle and back ones are among the slimmest pieces of pork, the good pork has a light pink or dark color.

Pork loin belongs to meats most often bought by Poles. Interestingly, although pork is so popular in Polish dishes, we eat it during the year about 20 kg less than, for example, Spaniards and Danes.

Darker meat is more aromatic. Pork is a firm, delicate meat with a homogeneous structure with a small uniform overgrowth of fat, covered with a thin film, meat is marbled, which means that the intramuscular fat is evenly distributed in it. It is one of the highest quality meats and it is possible to buy boneless pork loin, with bone and in the form of ready-made cutlets.


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Loin and pork chop – calories (kcal) and nutritional values

Pork is mistakenly identified with fatty meat of negligible nutritional value.Lean loins, ie back and middle, have calorie content and high protein content similar to chicken breast, which is widely regarded as dietetic and lean meat. and it contains a bit more protein than meat.

100g pork chop delivers an average of 120 kcal, 21 g protein and 3-4 g fat.

Fat in loin is not only saturated fatty acids (1.5 g / 100 g), but also monounsaturated acids (1.8 g / 100 g) and polyunsaturated (0.5 g / 100 g) recommended in the prevention of heart disease. The 100-gram portion of pork loin contains 48 mg of cholesterol, which is 16% of the daily amount recommended with food.

Pork loin dishes are prepared by stewing, roasting and frying. The most popular is roasted pork loin stuffed with prunes.

The pork loin is also used for the production of smoked meats, smoking, marinating and curing, and the fresh pork loin can be stored in the fridge at 2 to 7 ° C in large pieces up to 3 days, and in small ones – one day. months at a temperature of -10 ° C to -18 ° C. The best pork chops should be thawed in the cooling part of the refrigerator at 4 – 7 ° C. Or wrapped in foil in a container with water regularly changed every 30 minutes until meat is thawed. When subjected to thermal treatment, it should not be cold and at room temperature, so that when it comes into contact with high temperature, the meat will be less water, softer and juicy, small pieces need about 30 minutes to reach room temperature, and large – about 2 hours.

Pork rolls and pork chops

Also popular are pork chops in batter or sauté, the best pork loin is served on the middle loin and the pork loin on the chop is front and back, the breaded pork chops are several times caloric than saute, because the breadcrumbs strongly absorb fat from frying. pork chop, without which we can not imagine Polish cuisine today, is a relatively young meal, it only appears in cookbooks in the 19th century, but pork roulades stuffed with stuffing and baked are also popular.


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