This diet on the content of useful elements and energy value is almost completely similar to the nutritionals for healthy people who do not do physical labor. At the same time, during the diet, the rate of food rich in vitamins is somewhat increasing.
During diet No. 15, food can be prepared in any known way. At the same time, all sharp dishes must be excluded from the diet, as well as dishes that are difficult to digest.
As for the chemical composition, in the daily diet of the diet No. 15 contains approximately 90-95 grams of proteins, with 45% of proteins should be plant origin. Also in the composition of the diet contains 400 grams of carbohydrates and approximately 90-100 grams of fats. At the same time, the total daily calorie content is about 2800-2900 kilocalories. The daily rate of the cooking salt at a given diet is 15 grams, and the daily rate of the free fluid is approximately 1.5-2 liters. Food is accepted 4-6 times a day with unrigible portions.
Permitted products
This type of diet is usually used at Hypertension Stages I and IIa. This version of diet №15 is characterized by a decrease in the daily rate of the cooking salt up to 6 grams per day. In this case, the salt is never added when cooking. It is allowed to escape a little only ready-to-eat food.
Menu for a week
Every day you need to eat 200 grams of rye and wheat bread, 15 grams of butter and 25 grams of sugar.
Monday.
For breakfast, we eat crumbly buckwheat porridge, cottage cheese and fastening coffee with milk. For lunch, eat rice soup, cooked on meat broth, cranberry kissel and meat stew. For dinner, we eat stewed meat, pasta, salad and tea. Before bedding, drink a glass of kefir.
Tuesday.
So, for breakfast we take 40 grams of melted cheese, milk Hercules porridge, tea or faint coffee with milk. For lunch, take potato soup on meat broth and beef chinned schnitzel. All drink berry kisel. For dinner, take roast fish, mashed potatoes and vegetables. Before sleeping, drink a glass of ripples.
Wednesday.
On this day, for breakfast, we eat boiled pasta with butter, cocoa with milk and boiled sausage. For lunch, we prepare bevel soup on meat broth, rice porridge with butter, goulash from beef and all drink compotes from dried fruits. For dinner there will be fried meat cutlets, a salad of vegetables, pearfall and tea. Before bedtime, eat a portion of yogurt.
Thursday.
For breakfast, we eat wheat porridge and toast with cheese. We drink all the tea. For lunch, we prepare a brideller based on meat broth, meat pilaf and drink apple kisle. A buckwheat porridge with butter is suitable for dinner, low-fat fried fish and vegetables. Before bedtime, drink a cup of kefir.
Friday.
For breakfast on this day, we bore potatoes, eat it with extractable herring and tomatoes. We drink all the tea. For lunch, we will have low-fat borsch with sour cream, cutlet, vermicelline and cranberry kissel. For dinner, eat fruit and cottage cheese casserole. Before bed - a glass of prokozvashi.
Saturday.
On Saturday, rice porridge on milk, dairy sausage and coffee with milk is suitable for breakfast. For lunch, we eat pea meat broth-based soup, potato casserole. Can be powered by juice or compote. For dinner, we eat vegetable stew and salad. All drink tea. Before bedtime, eat a portion of yogurt.
Sunday.
For breakfast, eat 40 grams of melted cheese, manna porridge on milk and cocoa with milk. For lunch Cooking vegetable soup, plumby fish and mashed potatoes. Everything can be powered by carrot and apple juice. For dinner we prepare meat cutlets, a pearl porridge and a salad of vegetables. Before sleeping, drink a glass of kefir.
Recipes
Below, our site represents several recipes that are recommended when diet №15.
Chicken chicken cutlets with vegetable puree.
For the kitlet, we will need 90 grams of chicken fillet, 15 grams of wheat bread, 10 grams of vegetable oil. For puree, you will need 50 grams of cauliflower, 10 grams of cream oil, 30 grams of carrots and 10 grams of milk. We take chicken fillet, we skip it through the meat grinder, then mix it with twisted and pressed pieces of bread. All this needs to be salted and knock out well. Without pre-culinary processing, we form cutlets, we shift into a deep frying pan and cover on top of the lid. Cutlets need to also fry a little on vegetable oil. After that you need to cook puree. To do this, first drunk in salted water cabbage and carrots. After that, you need to smoke them and add some cream oil and milk. All are well mixed.
Stuffed pepper with boiled meat and rice.
We will need 150 grams of Bulgarian pepper, 80 grams of beef, 30 grams of rice and 5 grams of cream oil. You will also need 20 grams of tomato, 10 grams of sour cream and 80 grams of meat broth. Cut the fruit from pepper, stuffing it with boiled rice and meat passed through a meat grinder. We put the pepper into the container, fill with water, cut the tomato there. Add vegetable oil. We satisfy. Masculated to readiness.
Rice porridge with raisins and dried.
For one portion, 50 grams of rice will need, 60 grams of water, 100 grams of milk, 20 grams of kuragi, 20 grams of raisin and 5 grams of butter. Rice, raisins and kuraga need to rinse, then fall asleep in boiling water, add sugar and salt to your taste and cook for ten minutes. After that, add milk to porridge and bring until ready on low heat. To the table porridge, it is customary to serve with vegetable oil.
