Basturma - withered dish of beef tenderloin in a special way. During cooking, the meat is soaked in a salt solution, then under the pressure of excess moisture is removed, coated with a mixture of spices (red and black pepper, garlic, fenugreek, cumin) and placed in a cool place for drying.
Calorie basturma depends on the feedstock and ranges from 219-240 calories. The lowest calorie in basturma of ham.
Useful properties basturma
Due to the preparation technology, which uses only a low temperature, basturma retains the maximum amount all the nutrients that are in the initial product. It is contained in beef vitamins A, C, PP, group B; trace minerals iron, zinc, potassium, magnesium, calcium, phosphorus, sodium; essential amino acids.
For this reason basturma can be displayed with a deficiency in the diet of protein and animal fats, vitamins and minerals.
If the person in front of the task as much as possible to fill your diet proteins, it should be used basturma cooked tenderloin, thin edge, loin, sirloin.
In addition, it was found that with this set of useful properties, the use basturma helps overcome chronic fatigue and helps with iron deficiency anemia.
Calorie basturma and high content of animal protein it allows athletes when the foods in your diet to quickly build muscle mass.
The value in terms of health benefits and spices are used in the cooking process basturma - hot peppers, cumin, garlic. They have antibacterial, anti-inflammatory, stimulating and anti-tumor properties.
To basturma brought the expected benefits, given that the meat product, it is important to know how to choose it. When selecting basturma necessary to pay attention to the color and the presence on the surface layer of the mixture of spices. Precautions should be taken to the bright red Basturma. Color can testify about the content in the product of artificial additives and colorings.
Store dried meat in the fridge can be for six months.
Eat basturma preferably with vegetables and greens, so much better for the digestion.
People controlling body weight, should not eat more than 100 grams per day and basturma include dried meat in your diet, dieting for weight loss.
Because tallow is melted at a temperature of 41-48 degrees, for its cleavage requires selection of large quantities of bile and lipase enzyme. In this regard, the assimilation basturma observed excess voltage of the pancreas, liver and biliary tract. Therefore, and due to the large number of spices, from the use of basturma should give people suffering from gastritis, stomach ulcers, liver disease, gall bladder and other abnormalities of the gastrointestinal tract.
Because of the purine bases contained in beef, when it is used, or rather misuse, the body is formed and accumulates uric acid, which leads to a violation of capillary permeability of kidney nephrons, the development of osteoarthritis and gout. For the same reason basturma should not be used for people suffering from joint pain.
As in the manufacturing process in Basturma accumulates large amounts of salt, dried meat is not shown to people with kidney disease, high blood pressure and a tendency to edema.
Children under twelve years of use of the product is not recommended.