Matjes in herb sauce
| Parameter | Value | Parameter | Value |
|---|---|---|---|
|
Preparation time
|
25 min |
Number of portions
|
2 |
|
Number of ingredients needed for preparation
|
1 |
Total calories
|
5 |
|
Calories per 1 portion
|
2 kcal |
Amount of protein per portion
|
0g |
|
Amount of fat per portion
|
0g |
Amount of carbohydrates per portion
|
0g |
|
Amount of fiber per portion
|
~ |
Ingredients
Supermarket Chain Price Comparator — Matjes in herb sauce
Compare estimated shopping costs across major supermarket chains, scale portions or weight, and calculate the route to your nearest store.
| Select supermarket chain | 1 portion | 1 portion | 2 portions | 4 portions | Find store on map & calculate route |
|---|---|---|---|---|---|
|
Aldi
Cheapest
|
0,02 € | 0,02 € | 0,04 € | 0,08 € | |
|
Lidl
|
0,02 € | 0,02 € | 0,04 € | 0,08 € | |
|
Tesco
|
0,02 € | 0,02 € | 0,04 € | 0,08 € | |
|
Carrefour
|
0,02 € | 0,02 € | 0,04 € | 0,08 € | |
|
SPAR
|
0,02 € | 0,02 € | 0,04 € | 0,08 € |
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Recipe preparation steps
Wash the potatoes, brush them thoroughly, bring them to the boil in lightly salted water and cook for about 20 minutes.
In the meantime, peel the white onion and garlic and chop finely. Mix the onion and garlic with the quark, sour cream, and herbs; season with salt and pepper.
Drain the potatoes and allow them to briefly steam off. Peel the red onion and cut half into thin rings, use the other half for other purposes. Arrange 2 herring fillets with boiled potatoes on each plate. Pour the sauce over the fish and garnish the dish with red onions.
Nutrients
Precise micro- and macronutrient analysis with daily reference intake (RDA) coverage (1 portion)
Matjes in herb sauce
Alanine
Arachidonic Acid
Arginine
Ash
Aspartic acid
Beta-Glucan
Beta-sitosterol
Boron
Calcium
Campesterol
Carbohydrate
Carotene Beta
Casein
Chloride
Chlorine
Cholesterol
Chromium
Citric acid
Cysteine
Fat
Fatty monounsaturated
Fatty polyunsaturated
Fatty saturated
Fatty trans
Fiber
Fiber insoluble
Fiber soluble
Fluoride
Glutamic acid
Glutamine
Glycine
Histidine
Hydroxyproline
Iodine
Iron
Isoleucine
Kwas masłowy
Lactose
Lauric Acid
Leucine
Linoleic Acid
Lutein + zeaxanthin
Lysine
Magnesium
Methionine
Molybdenum
Myristic Acid
Natron
Nickel
Oleic Acid
Omega 6
Oxalic acid
Palmitic Acid
Phenylalanine
Phosphorus
Phytosterols
Potassium
Proline
Protein
Protein Animal
Retinol
Salt
Selenium
Serine
Sodium
Stearic Acid
Stigmasterol
Sugar
Sugar added
Sulfur
Taurine
Threonine
Total Carbohydrates
Total Fat
Tryptophan
Tyrosine
Valine
Vitamin A
Vitamin ARE
Vitamin B12 (Cobalamin)
Vitamin B2 (Riboflavin)
Vitamin B3 (Niacin)
Vitamin B4 (Choline)
Vitamin B5 (Pantothenic acid)
Vitamin B7 (Biotin)
Vitamin B9 (Folate)
Vitamin C (Ascorbic acid)
Vitamin D
Vitamin D3
Vitamin K
Water
Witamine B8 (Inositol)
Zinc
| Name | Category | Amount | % RDA |
|---|---|---|---|
| Alanine | - | 3.5 g | - |
| Arachidonic Acid | - | 0.01 g | - |
| Arginine | - | 4 g | - |
| Ash | - | 0.03 g | - |
| Aspartic acid | - | 9 g | - |
| Beta-Glucan | - | 0.01 g | - |
| Beta-sitosterol | - | 0.4 mg | - |
| Boron | - | 1 mg | - |
| Calcium | - | 5.3 mg | 1% |
| Campesterol | - | 0.1 g | - |
| Carbohydrate | - | 0.18 g | - |
| Carotene Beta | - | 0.59 mg | - |
| Casein | - | 0.1 g | - |
| Chloride | - | 4.05 mg | - |
| Chlorine | - | 4.05 mg | - |
| Cholesterol | - | 0.35 mg | - |
| Chromium | - | 0.01 µg | - |
| Citric acid | - | 0.75 mg | - |
| Cysteine | - | 1 g | - |
| Fat | - | 0.13 g | - |
| Fatty monounsaturated | - | 0.03 g | - |
| Fatty polyunsaturated | - | 0.01 g | - |
| Fatty saturated | - | 0.08 g | - |
| Fatty trans | - | 0.01 g | - |
| Fiber | - | 0.01 g | - |
| Fiber insoluble | - | 0.01 g | - |
| Fiber soluble | - | 0.01 g | - |
| Fluoride | - | 0.1 mg | - |
| Glutamic acid | - | 20 g | - |
| Glutamine | - | 3.75 g | - |
| Glycine | - | 2 g | - |
| Histidine | - | 3 g | - |
| Hydroxyproline | - | 0.1 g | - |
| Iodine | - | 0.14 µg | - |
| Iron | - | 0.01 mg | - |
| Isoleucine | - | 6.5 g | - |
| Kwas masłowy | - | 0.01 g | - |
| Lactose | - | 0.18 g | - |
| Lauric Acid | - | 0.01 g | - |
| Leucine | - | 12.5 g | - |
| Linoleic Acid | - | 0.01 g | - |
| Lutein + zeaxanthin | - | 0.75 mg | - |
| Lysine | - | 9 g | - |
| Magnesium | - | 0.44 mg | - |
| Methionine | - | 2.5 g | - |
| Molybdenum | - | 0.01 µg | - |
| Myristic Acid | - | 0.01 g | - |
| Natron | - | 1.85 g | - |
| Nickel | - | 0.03 mg | - |
| Oleic Acid | - | 0.03 g | - |
| Omega 6 | - | 0.01 g | - |
| Oxalic acid | - | 0.03 mg | - |
| Palmitic Acid | - | 0.05 g | - |
| Phenylalanine | - | 5 g | - |
| Phosphorus | - | 3.55 mg | 1% |
| Phytosterols | - | 0.6 mg | - |
| Potassium | - | 6.5 mg | - |
| Proline | - | 11 g | - |
| Protein | - | 0.13 g | - |
| Protein Animal | - | 0.13 g | - |
| Retinol | - | 1.15 µg | - |
| Salt | - | 0.01 g | - |
| Selenium | - | 0.05 µg | - |
| Serine | - | 5.5 g | - |
| Sodium | - | 2.5 mg | - |
| Stearic Acid | - | 0.05 g | - |
| Stigmasterol | - | 0.03 g | - |
| Sugar | - | 0.18 g | - |
| Sugar added | - | 0.01 g | - |
| Sulfur | - | 1.25 mg | - |
| Taurine | - | 0.13 mg | - |
| Threonine | - | 4.5 g | - |
| Total Carbohydrates | - | 0.18 g | - |
| Total Fat | - | 0.13 g | - |
| Tryptophan | - | 1.5 g | - |
| Tyrosine | - | 6 g | - |
| Valine | - | 7 g | - |
| Vitamin A | - | 1.2 µg | - |
| Vitamin ARE | - | 1.25 µg | - |
| Vitamin B12 (Cobalamin) | - | 0.01 µg | - |
| Vitamin B2 (Riboflavin) | - | 0.01 mg | - |
| Vitamin B3 (Niacin) | - | 0.01 mg | - |
| Vitamin B4 (Choline) | - | 0.6 mg | - |
| Vitamin B5 (Pantothenic acid) | - | 0.02 mg | - |
| Vitamin B7 (Biotin) | - | 0.02 mg | - |
| Vitamin B9 (Folate) | - | 0.2 µg | - |
| Vitamin C (Ascorbic acid) | - | 0.06 mg | - |
| Vitamin D | - | 0.01 µg | - |
| Vitamin D3 | - | 0.01 µg | - |
| Vitamin K | - | 5.8 µg | 8% |
| Water | - | 0.02 g | - |
| Witamine B8 (Inositol) | - | 0.25 mg | - |
| Zinc | - | 0.02 mg | - |
No nutrients matching your search criteria
Nutritional Profile Comparison
📈 Interactive ChartNutrient content comparison per serving
Glycemic Load (GL) combines both the Glycemic Index (GI) and the actual amount of digestible carbohydrates in a serving.
Clinical thresholds: Low ≤ 10 pts • Moderate 11–19 pts • High ≥ 20 pts