Basturma
Basturma is a dish made of beef tenderloin withered in a special way. During the cooking process, the meat is soaked in a saline solution, then excess moisture is removed under pressure, covered with a mixture of spices (red and black pepper, garlic, fenugreek, caraway seeds) and placed in a cool place for drying.
The ratio of BJU in the product
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The calorie content of basturma depends on the feedstock and ranges from 219-240 kcal. The lowest calorie content in ham basturma.
Useful properties of basturma
Due to the cooking technology, in which only low temperature conditions are used, basturma preserves in maximum quantities all the nutrients in the original product. These are vitamins A, C, PP, group B contained in beef; trace elements: iron, zinc, potassium, magnesium, calcium, phosphorus, sodium; essential amino acids.
For this reason, basturma can be indicated with a lack of proteins and fats of animal origin, vitamins and minerals in the diet.
If a person is faced with the task of replenishing his diet with proteins as much as possible, he should use basturma made from tenderloin, thin edge, sirloin, sirloin.
In addition, it has been established that due to this set of useful properties, the use of basturma helps to overcome chronic fatigue and helps with iron deficiency anemia.
The calorie content of basturma and the high content of animal proteins in it enables athletes to quickly build muscle mass when the product is included in their diet.
The spices used in the process of making basturma - hot peppers, caraway seeds, garlic - are also important from the point of view of health benefits. They have antibacterial, anti-inflammatory, stimulant and anticancer properties.
In order for basturma to bring the expected benefits, given that the product is meat, it is important to know how to choose it correctly. When choosing basturma, you need to pay attention to its color and the presence of a layer of spice mixture on the surface. Be careful with bright red basturma. Color may indicate the presence of artificial additives and dyes in the product.
You can store jerky in the refrigerator for six months.
It is advisable to eat basturma with vegetables and herbs, as it is much better for digestion.
Contraindications
Weight control people should not consume more than 100 g of basturma per day and include jerky in their diet, following a diet for weight loss.
Since beef fat melts at a temperature of 41-48 degrees, it requires the release of a large amount of bile and the lipase enzyme to break it down. In this regard, during the assimilation of basturma, there is an excessive tension of the pancreas, liver and bile ducts. Therefore, and also because of the large amount of spices, people suffering from gastritis, stomach ulcers, liver diseases, gall bladder and other pathologies of the gastrointestinal tract should not use basturma.
Due to the purine bases contained in beef, during its use, or rather, its abuse, uric acid is formed and accumulates in the body, which leads to impaired permeability of the capillaries of the renal nephrons, the development of osteochondrosis and gout. For the same reason, basturma should not be consumed by people suffering from joint pain.
Since a large amount of salt accumulates in the basturma during the manufacturing process, jerky is not shown for people with kidney diseases, hypertension and a tendency to edema.
The use of the product is not recommended for children under twelve years of age.
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