Canned mackerel for the winter recipe. Canned mackerel at home, recipes

Buying a jar of high-quality canned fish in a store is like playing roulette. Let's say I'm a constant loser. You open a jar, even from well-known manufacturers, and there is something incomprehensible there - a gray or rusty-colored porridge-like mass, but there is no trace of the taste, much less the smell of fish.

Now, no matter how much they criticize the socialist system, even the most ordinary products of those years would be considered a delicacy in our time. Let's take as an example a simple sprat in tomato sauce. Previously, because of its penny price, sprat was in great demand mainly among the drinking stratum of society, so to speak, instead of pickled cucumber, but now you can’t buy a similar sprat for any money.

This is how I thought about another can of canned fish sent to the trash bin. Wasted money, no pleasure. And I remembered how I make stew (after all, you can’t buy a normal one in the store either). The cooking process is not complicated, why not try the fish too? After all, honestly, the store and the casino are all at risk. Well, I'm tired of tempting fate.

I’m very angry because I really want delicious whole fish in a jar, so I decided to start experimenting. Why did I choose mackerel? Yes, because this fish seemed to me the freshest, and so, you can use any one you like best. And it’s best to take fresh fish, because we don’t know how many times the fish in store refrigerators has been defrosted and frozen. And its juiciness depends on this.

The total weight of the fish was 1.5 kg, without heads and entrails - 1 kg.

Remembering all the ingredients of real canned fish, I took out allspice, black pepper, garlic (you can have onions), and bay leaf. And of course, salt and vegetable oil. At the last moment I decided to add a slice of lemon. You will get several jars, you won’t eat them all at once, and the acid will contribute to longer storage. And the lemon will add flavor.

I washed the fish, gutted it, of course, removed the entrails and cut it into pieces.

I placed them tightly in jars, and sprinkled each row with salt and black pepper (lightly).

I poured some water and vegetable oil. The level of the contents should be 1.5 cm below the rim of the jar. I removed the rubber bands from the metal lids, covered the jars with them and put them in a cold oven. To begin with, I set the temperature to 180º. And she left to do other things.

After 50 minutes, when the contents boiled and the fish released its juice, I turned the temperature to 150º. I have an electric oven, so I think that the time and temperature indicators are just symbolic guidelines. Every housewife knows her oven and all its quirks and advantages, so in this case our first friend is intuition.

Most importantly, do not allow the liquid to bubble too much and overflow the top of the jar. If this starts to happen, lower the temperature to 125º. It is important that the contents of the jars are preserved and do not evaporate due to high temperature, otherwise you will have to add water, and this will affect the taste.

The fish was in the oven until the bones softened and became edible. This is approximately about 2.5 hours.

10-15 minutes before the end of the process, I added spices: allspice, bay, garlic and a small piece of lemon. And since my treasured product is in the experimental stage, in one jar, instead of garlic, I put a sprig of herbs, but excluded the lemon.

Everything turned out to be much simpler than I thought. As they say, “the devil is not as scary as he is painted.” I turned off the oven, left the jars for an hour to cool slightly, rolled them up, wrapped them until they cooled completely and put them in the refrigerator. She also gave her own invention a name - “Let’s blow the nose of the domestic manufacturer!”

We wish you all the same success in the culinary field and, as they say, let’s take care of ourselves and our loved ones ourselves!

Cooking time: PT04H30M 4 hours 30 minutes

Approximate cost per serving: 200 rub.

Professionals say that it is impossible to prepare canned fish at home without an autoclave. We will debunk this myth and suggest you try making delicious canned mackerel at home. We will cook the fish in a regular oven, which is found in almost every home.

Canned mackerel: how to cook at home?

Before we begin the canning process, we prepare all the ingredients. We recommend using only fresh or freshly frozen fish for preparation, which we first defrost naturally.

What we need:

2 large mackerel fish;
black and allspice peas, 4 pieces each;
odorless vegetable oil - 2 tablespoons;
cold water - 8 tablespoons;
salt - 1 teaspoon.

Preparation

Mackerel must be cleaned, gutted and rinsed well. Be sure to trim the gills and tail. Dry with a paper towel and cut into small pieces no thicker than 2 cm.
Now prepare 2 half-liter shot jars. To do this, wash them thoroughly and dry them in the oven (10 minutes at 200 degrees).
Place a layer of fish in prepared and cooled jars. Place half the portion of peppers and salt on it. Cover with another layer of fish. We compact the fish well in the jars.
Now pour 1 tablespoon of vegetable oil and 4 tablespoons of water into each container.
We cover the jars with iron lids for preservation, from which the rubber bands must be removed. If there are none, then you need to wrap the necks of the cans with foil.
Place in a cold oven and turn it on, setting the temperature to 200 degrees. We maintain this temperature regime until the liquid in the jars boils. Then you should reduce the temperature to 120-140 degrees. And bake the mackerel in the oven for 1.5 hours.

If you want to preserve the dish longer, you can preserve the mackerel. To do this, take out the canned fish while still hot. We change the lid to the one with an elastic band, and roll it up with a special seaming key. Turn the canned food upside down, wrap it in a blanket, and leave until completely cool (at least 6 hours). Canned mackerel at home can be stored in a cold place for at least a quarter of a year. If you want to try pickling mackerel at home, use this recipe: in onion skins and tea leaves.

Canned mackerel at home, recipes

Professionals say that it is impossible to prepare canned fish at home without an autoclave. We will debunk this myth and suggest you try making delicious canned mackerel at home.

We will cook the fish in a regular oven, which is found in almost every home.

Mackerel is useful in any form, including canned food. Even after heat treatment, it retains a sufficient amount of iodine, calcium, amino acids, vitamins and microelements important for the body. But at the same time, the method of storing canned food in a tin can is far from the safest. Any damage to the container can lead to the launch of an oxidative reaction inside the can, which, in turn, will lead to spoilage of the product. The best option in this case is to prepare canned mackerel at home. The recipes presented below allow you to cook fish on the stove, in the oven, in a slow cooker, or in an autoclave. Let's look at them in more detail in our article.

Canned mackerel in a slow cooker

Canned mackerel cooked in a slow cooker is good.

800 g fresh mackerel
1 large onion;
2 tbsp. spoons of tomato paste;
spices (black, white pepper, cloves) - to taste;
2 bay leaves;
salt - to taste.

Preparation of products:

Remove the fins, entrails, head, spine and skin from the fish. Cut it into pieces.
Peel the onion, wash it, finely chop it.

Place in the slow cooker in the following order:

mackerel
spices
salt to taste.

Then turn on the “quenching” mode. Cooking time: 4 hours.
After this, add tomato paste and turn on the same mode again for 2 hours.

Such canned food is good when cooled. Suitable for any of the side dishes.

Preparing canned mackerel in a pressure cooker

When canned fish is cooked in a pressure cooker, the number of bones in the fish does not matter, since they simply soften during the cooking process.

Mackerel - 1.5 - 2 kg;
Onions - 2-3 heads;
Spices: laurel, black peppercorns, white peppercorns, cloves - to taste;
Vegetable oil - 100 g;
Water 800-900 g;
Salt - to taste.

Canned food is prepared as follows.

The mackerel is taken fresh. It is cut up and washed. This fish is quite large, so it is cut into pieces. Salt to taste.
The onion is cut into rings. Places on the grill of the pressure cooker. The grate should be covered with onions, so you need to take enough. Spices are added - laurel, black and white peppercorns. The fish is placed on top.
Water and oil are added.
Cover tightly with a lid and place over high heat.
After the sound signal, reduce the heat to the lowest setting and simmer for 1.5 hours.
Then the still hot fish pieces are put into jars and liquid is added. Then they are sterilized for 5 minutes and rolled up.

To prepare canned fish, glass jars with a volume of up to 1 liter are used. It can be 0.5 l, 0.7 l or 1 liter.

Jars must be sterilized in advance; only tin lids are used.

It only remains to add that fish dishes are very important for adequate human nutrition. It is important to include a variety of fish dishes in your diet, from soups to salads.

Number of servings: 6
Cooking time: 6:00 a.m.

Homemade canned mackerel

Culinary thought does not stand still. Nowadays various home canning products are back in fashion. And this hobby affected not only traditional vegetables, but also dairy, meat and fish products. There is another point that contributes to the development of home canning - the lack of stable quality of store-bought products. First of all, this concerns canned fish. Thousands of manufacturers, in pursuit of profit, produce monstrous canned fish that cannot be given even to hungry dogs. We live in an era of total fakes and deception. Therefore, it makes sense to treat yourself and your loved ones with homemade products of the highest quality from time to time. Because there is no greater controller than the chef himself, who cooks for his family. Today we will prepare canned mackerel at home with the addition of oil. The recipe is very simple, but its implementation takes some time. The readiness of canned fish is determined by the spine of the fish. It should be soft and edible. Canned fish bones are the only effective source of calcium to combat osteoporosis.

You need to prepare the following ingredients:

medium-sized fresh frozen mackerel – 2 pcs.
olive oil – 2 tbsp. l.
salt – 0.5 tsp.
allspice peas – 1 pc.
black peppercorns – 3 pcs.

We begin to prepare homemade canned mackerel, for which we will need at least 6 hours: Mackerel, also known as mackerel, is a relative of tuna. These fish swim very fast, so they have dark (rich in blood) meat and delicious fat under the skin. Frozen fish must be defrosted very slowly.

Further cutting of this sea fish is done using a sharp knife. It is necessary to open the peritoneum of the mackerel and remove the entrails. Then, the heads and tails of the fish are cut off, taking a small part of the carcass. These cut parts will be a wonderful raw material for fish soup or fish soup. Fish carcasses are cut crosswise into small pieces. The spinal and costal bones remain in place.

As for the spices, we will try to use black pepper, sweet peas and black peas in the smallest quantities. Canned food takes a long time to prepare; if you put a large amount of spices in mackerel, they will spoil the natural taste and smell of the fish.

Place pieces of mackerel in a glass jar, add spices, salt and olive oil.

Place a small saucer at the bottom of a deep pan and pour water to fill one third of the pan's volume. We put the jar of future canned food in the pan, right on the saucer. Add water and begin heating and boiling homemade canned mackerel in a water bath. It is advisable to cover the can of canned food with a nylon lid.

This process is lengthy, but it does not require constant attention. Once an hour you need to add boiling water to the pan. After 6 hours, you need to take out one piece of fish and try the bones. If the ridge has become soft and edible, this means that canned mackerel at home is ready. Let them cool and serve.

Canned mackerel: how to cook at home?

Before we begin the canning process, we prepare all the ingredients. We recommend using only fresh or freshly frozen fish for preparation, which we first defrost naturally.

You need to prepare the following ingredients:

2 large mackerel fish;
black and allspice peas, 4 pieces each;
odorless vegetable oil - 2 tablespoons;
cold water - 8 tablespoons;
salt - 1 teaspoon.

Mackerel must be cleaned, gutted and rinsed well. Be sure to trim the gills and tail. Dry with a paper towel and cut into small pieces no thicker than 2 cm.
Now prepare 2 half-liter shot jars. To do this, wash them thoroughly and dry them in the oven (10 minutes at 200 degrees).
Place a layer of fish in prepared and cooled jars. Place half the portion of peppers and salt on it. Cover with another layer of fish. We compact the fish well in the jars.
Now pour 1 tablespoon of vegetable oil and 4 tablespoons of water into each container.
We cover the jars with iron lids for preservation, from which the rubber bands must be removed. If there are none, then you need to wrap the necks of the cans with foil.
Place in a cold oven and turn it on, setting the temperature to 200 degrees. We maintain this temperature regime until the liquid in the jars boils. Then you should reduce the temperature to 120-140 degrees. And bake the mackerel in the oven for 1.5 hours.

How to prepare canned mackerel at home?

In fact, preparing canned mackerel is not difficult, and even a novice housewife can do it. To ensure that the fish turns out delicious the first time, it is recommended to listen to the following tips:

It will be easier to cut mackerel if you do not defrost the fish completely. Then the pieces will retain their shape and look more appetizing.
Place jars filled with mackerel only in a cold oven.
It is recommended to place wet sand under the bottom of each jar. This will prevent cracks from appearing in the glass while preparing canned food.
For canned fish, it is important to adhere to the established cooking technology. At home, mackerel should be cooked for at least half an hour at 120 degrees. Only at this temperature do botulism bacteria die, causing acute poisoning of humans with toxins.

The most delicious canned mackerel at home

Tasty, aromatic, healthy and also economical canned food can be prepared according to the following recipe. To do this, you will need an oven, a sterilized glass jar of 500 ml, mackerel (1 carcass weighing 300-350 g per 1 jar), bay leaf, peppercorns, vegetable oil (40 ml), salt (10 g), lid for the jar.

Canned fish from mackerel is prepared at home in the following sequence:

The fish is washed, the entrails, head and tail are removed, and cut into pieces no more than 4 cm thick.
Place laurel and pepper at the very bottom of the jar. The mackerel is compacted on top.
After this, add salt and add vegetable oil.
Cover the jar with a lid (without a rubber band), place it on a baking sheet with sand and put it in a cold oven. The cooking temperature is 120 degrees.
Canned mackerel will be ready in 3 hours. During this time, the fish has time to boil well in its own juice and its bones become soft, like in factory canned food.

Mackerel prepared according to this recipe can be preserved in the traditional way. The main thing is not to forget to put a rubber band on the jar.

Mackerel in oil

To prepare fish according to this recipe, you will need a minimum of ingredients, and the taste is simply wonderful. You can’t even tell that this mackerel was cooked in oil at home.

Canned food according to this recipe is prepared in the oven. But before that, you first need to wash, cut and gut the fish, cut it into pieces and compact the jar. Then add a teaspoon of salt, peppercorns and pour in vegetable oil so that 2 cm remains to the edge of the jar (about 200 ml of oil). Place the glass jar in the oven on wet sand. Set the heating temperature to 180 degrees, after 15 minutes reduce it to 110 degrees and simmer the mackerel in oil for another 4 hours.

Homemade canned tomato mackerel

To prepare canned mackerel you will need the fish itself (a large carcass weighing 400 g), tomato paste (1 tablespoon), a small onion, salt and spicy spices to taste (bay leaf, a mixture of peppercorns).

Place in layers in a pan: onions, fish, spices. Then pour some water into the bottom and put it on low heat. The mackerel should be stewed for 2 hours, after which tomato paste diluted with water is added to it. After this, the fish should be cooked some more to make it truly canned. Mackerel in tomato at home will be cooked on the lowest heat for another 2 hours. While cooking the fish, make sure that the water does not boil away. Otherwise the mackerel will burn.

Canned mackerel with vegetables for the winter

To prepare fish according to this recipe, you will need boiled and pitted mackerel (1 kg). To do this, a gutted fish carcass without a head is boiled for 20 minutes and disassembled so that there are no bones. Now we need to do the vegetables.

Make a tomato from fresh tomatoes (2 kg), add grated carrots (0.4 kg) and onions (350 g). It is also necessary to introduce such ingredients as salt (1.5 tablespoons), vegetable oil (240 g), sugar (4 tablespoons). Simmer the vegetables over low heat for 1 hour, then add the fish and cook for another 40 minutes. 15 minutes before the end of cooking, pour 30 ml of acetic acid (70%) into the pan. Place the mixture in sterile jars and roll up.

Canned mackerel in an autoclave

You can prepare canned mackerel very quickly using an autoclave. To do this, the fish is washed in the same way, cut into small pieces and compacted into jars. After this, add a teaspoon of salt, sugar and vinegar (9%), vegetable oil (1 tablespoon), and spicy spices to taste. Then the jars need to be rolled up with lids and placed in an autoclave.

Preparing canned mackerel at home takes 50 minutes at 120 degrees. As a result of cooking, the fish turns out soft, juicy and without bones.

Recipe for canned mackerel in a slow cooker

It’s easier, tastier and faster to prepare canned food in a slow cooker. To do this, you need to cut the fish (2 carcasses) into pieces and put it in the multicooker bowl. Then you need to add sugar (1 tablespoon), coriander and salt (1 teaspoon each), ground pepper (¼ teaspoon), and a few bay leaves. After this, you need to pour vegetable oil into the multicooker bowl at the rate of 70 ml for each fish (140 ml in total) and 250 ml of black tea. To prepare a strong brew, you need to pour tea without additives (2 tablespoons) with the specified amount of boiling water.

Place all the above ingredients into the multicooker bowl. If you plan to further preserve the cooked fish, then you need to add more vinegar (2 tablespoons). Canned mackerel at home is prepared in a slow cooker for 2 hours in the “Stew” mode. After this, the device will automatically switch to keeping warm. In this mode, you need to cook canned food for another 1 hour. And only after that they can be rolled into sterilized jars.

Stewed mackerel (as canned)

The taste of sardines prepared according to this recipe is very reminiscent of canned food from a tin, although the fish is cooked in an ordinary pan on the stove.

First, place chopped onions and carrot slices on the bottom of the pan. Then spices (bay leaf, peppercorns) and salt (1 tablespoon) are added to the vegetables. Thin slices of lemon (3-4 pieces) are laid out on top, and then fish cut into pieces. At the next stage, you need to add vegetable oil (130 ml) to the pan and add so much water so that it almost completely covers the fish. Place the pan on low heat and cook canned mackerel at home for at least three hours.

Fish prepared according to this recipe is not suitable for canning. But if necessary, when loading the ingredients into the pan, you can add a tablespoon of vinegar. Then at the very end of cooking it will need to be put into jars and sealed with a can opener.

Wonderful simple recipes with cooking photos canned mackerel at home.

Secrets of making delicious canned mackerel

It will be easier to cut mackerel if you do not defrost the fish completely. Then the pieces will retain their shape and look more appetizing.
Place jars filled with mackerel only in a cold oven.
It is recommended to place wet sand under the bottom of each jar. This will prevent cracks from appearing in the glass while preparing canned food.
It is important to adhere to the established cooking technology. At home, mackerel should be cooked for at least half an hour at 120 degrees. Only at this temperature do botulism bacteria die, causing acute poisoning of humans with toxins.

The most delicious canned mackerel at home

Canned fish from mackerel is prepared at home in the following sequence:

The fish is washed, the entrails, head and tail are removed, and cut into pieces no more than 4 cm thick.
Place laurel and pepper at the very bottom of the jar. The mackerel is compacted on top.
After this, add salt and add vegetable oil.
Cover the jar with a lid (without a rubber band), place it on a baking sheet with sand and put it in a cold oven. The cooking temperature is 120 degrees.
Canned mackerel will be ready in 3 hours. During this time, the fish has time to boil well in its own juice and its bones become soft, like in factory canned food.

Mackerel prepared according to this recipe can be preserved in the traditional way. The main thing is not to forget to put a rubber band on the jar.

Mackerel in oil

To prepare fish according to this recipe, you will need a minimum of ingredients, and the taste is simply wonderful. You can’t even tell that this mackerel was cooked in oil at home.

Homemade canned tomato mackerel

Place in layers in a pan: onions, fish, spices. Then pour some water into the bottom and put it on low heat. The mackerel should be stewed for 2 hours, after which tomato paste diluted with water is added to it. After this, the fish should be cooked some more to make it truly canned. at home it will cook on the lowest heat for another 2 hours. While cooking the fish, make sure that the water does not boil away. Otherwise the mackerel will burn.

Canned food for the winter

Canned mackerel in an autoclave

Preparing canned mackerel at home takes 50 minutes at 120 degrees. As a result of cooking, the fish turns out soft, juicy and without bones.

Recipe for canned mackerel in a slow cooker

(as in canned food)

The taste of sardines prepared according to this recipe is very reminiscent of canned food from a tin, although the fish is cooked in an ordinary pan on the stove.

Canned mackerel belongs to the category of universal food products that can simultaneously act as a separate dish and as the main ingredient in recipes. This canned fish is in great demand, so today it can be easily found in any grocery store.

Since the most common fish today is Atlantic mackerel, this type of fish is most often found in canned form. This product is usually sold in hermetically sealed cans (see photo).

There are two types of fish in the assortment of canned mackerel: salted and marinated. To prepare such canned food in production, as a rule, the following ingredients are used:

fish fillet;
salt;
vegetable oil;
spicy spices.

Mackerel canned in tomato is often produced. This is a rather tasty canned fish, which many people eat straight from the jar as a snack with bread.

According to experienced chefs, not everyone can cook delicious fish by frying or baking. However, few people encounter difficulties when canning this product, and even a beginner can cope with this simple task.

How to select and store?

Since these fish products are often sold in a hermetically sealed form, it is impossible to select them based on external data before the time of purchase. Therefore, in order to buy high-quality canned food, you can only rely on the information provided by the manufacturer on the product label. First of all, it is recommended to read where the mackerel was preserved. The farther it was cooked from the Atlantic Ocean, the longer the fresh fish spent in the freezer. If the mackerel was canned at a floating plant, that is, directly at sea, then you can be completely confident in the quality of the canned food. The label of such products usually indicates the plant number, for example, P07, which confirms the fact that the jar contains truly high-quality fish.

In addition, the product label must indicate the date of manufacture and expiration date of the product. Canned mackerel, as a rule, can be stored for no more than two years.

After opening the jar, it is possible to evaluate the canned food externally. The first thing you should pay attention to is how the fish itself is laid. Fish pieces must be whole and tightly adjacent to each other. Heads and tails are not allowed in this product.

As for the canning filling, it should completely cover the fish and also have a translucent color. Pieces of spices may float in the liquid, but this should not prevent the mackerel from being clearly visible through it. The presence of cloudy broth primarily indicates that the fish product is frozen. This may also be the consequences of a violation of the technology for preparing canned food.

Canned mackerel should be stored exclusively in a cool place. After opening, it is recommended to use the fish within two days.

How to make canned mackerel at home?

You don't need to be an experienced cook to make delicious canned mackerel at home. As previously mentioned, even a beginner can handle the preparation of the described canned food. We recommend that every housewife use the recipe below, according to which you can quickly prepare the most delicious canned fish.

First of all, bring two mackerels to the required condition: clean, gut and rinse under the tap. Also remember to remove the tail, head and gills. After this, blot the ingredient with napkins and chop into small pieces. Next, wash and sterilize two half-liter glass jars in the oven. Then cover their bottom with a layer of chopped mackerel, which is then sprinkled with salt (0.5 tsp per jar), as well as black and allspice (two peas per jar). Fill the remaining space in the container with fish. Pour it with vegetable oil (1 tbsp per jar) and cold water (4 tbsp per jar). Now cover the prepared blanks with tin lids, from which you first remove the rubber bands, and place the filled jars in a cold oven. Cook the fish at a temperature of two hundred degrees until boiling, after which reduce the heating level to one hundred and twenty degrees. Keep the future canned food in the oven for another hour and a half.

If you want to store mackerel for the winter, immediately after cooking, remove it from the oven and seal it tightly with new iron lids with an elastic band. After this, place the workpieces on the floor upside down and cover with something warm. After cooling, transfer the preservation to a cool cellar for further storage. The shelf life of home-canned mackerel is three to six months. Bon appetit!

Use in cooking

Despite the fact that this type of canned fish is considered a complete separate snack, it is very easy to find more worthy uses for it in cooking. There is a huge variety of dishes that can be prepared using this product.

Canned mackerel goes well with many ingredients, so today fish soups and salads are often prepared on its basis. The most famous dishes with this fish are fish soup and Mimosa. Various spreads for sandwiches are also created using this canned food. A sandwich mixture made from boiled eggs, canned fish and mayonnaise is especially tasty.

Many chefs use this mackerel to make various fillings for pies, as well as for unusual baked goods. Some housewives even manage to make delicious cutlets from this product, which cannot be compared to products made from fresh fish.

The advantage of this canned food is that it does not require heat treatment before use. This greatly simplifies the preparation of fish culinary masterpieces, since their production takes much less time.

Benefits and harms

It has been scientifically proven that even after canning, mackerel remains incredibly beneficial for humans. Despite the heat treatment, it retains most of the minerals: Mg, Na, K, Fe, I, P. The chemical composition of this product also includes vitamins PP and B, as well as omega-3 (polyunsaturated fatty acids).

In canned form, mackerel has almost all the beneficial properties as in fresh.

Thanks to the vitamin B12 content, this canned food improves metabolism, which allows you to use the product for weight loss.
Due to the fact that mackerel contains phosphorus, it normalizes the functions of all cells in the body.
The fatty acids contained in this canned food are a good antioxidant, which, according to doctors, lowers cholesterol levels in the blood and also prevents the development of cancer.
When consumed regularly, this fish prevents diseases of the heart, brain and blood vessels.

In addition, canned mackerel improves the functioning of the gastrointestinal tract and also restores the nervous system.

This preservation, like most other products, has a negative side. In some diseases, it can harm the body. It is not recommended to consume such fish after canning for diseases of the biliary tract, as well as for atherosclerosis and stomach problems. You should be extremely careful with this product if you are prone to allergies.

Canned mackerel is a very tender and juicy fish that has won the hearts of many people. Thanks to some of the substances included in its composition, even despite its high calorie content, it is often found in the diet menu.