Cutlets are a desirable dish in any kitchen. However, many diets call for giving up cutlets due to their high calorie content. But if you approach the cooking process wisely, it turns out that forbidden products, as well as dishes prepared from them, do not exist! Mikhail Gavrilov, Ph.D., author of a patented weight loss method, member of the Institute of Functional Medicine (IFM, USA), shares five tips that will allow you to eat cutlets without harming your figure.

1. Buy the right meat

Dietary meats include chicken, turkey and rabbit. They are distinguished by a high level of content nutritional properties, speed of preparation and excellent absorption by the body. All these meats are rich in vitamin B, potassium and iron. Excellent diet cutlets, rich in phosphorus, will be obtained from low-fat fish such as pike, cod, pike perch, hake and carp, which will be an excellent addition to the daily diet.

2. Prepare dietary minced meat

Before you start preparing dietary cutlets, be sure to process the purchased piece of meat: remove all excess fat and tendons from it, remove the skin from the bird. Do not add semolina, bread, cheese or breadcrumbs to the minced meat. Instead, complement the meat with vegetables - grated carrots, onions, zucchini, spinach or even an apple. To mix the ingredients better, pass them through a meat grinder or food processor.

3. Add seasonings

So that diet cutlets acquire an unforgettable aroma and discriminating taste- feel free to add seasonings to the minced meat to taste: black pepper, rosemary, garlic, red pepper, paprika. Also, before preparing the minced meat, you can marinate the meat in a mixture of balsamic vinegar, garlic and onion, before piercing it in several places so that the sauce is better absorbed.

4. Cook wisely

It is the method of preparation that largely determines the benefits we get from food. It is recommended to cook at moderate temperatures, with the presence of water if possible. Typically, breaded cutlets are fried in oil, which adds a ton of extra calories to the dish. That is why diet cutlets are cooked in a double boiler for 15-20 minutes, without breading or sauces. If you like the crust, dry the finished cutlets in microwave oven or oven for a few minutes. Replace frying with baking or grilling (this method is good because it allows you to avoid adding oil and get rid of excess fat in the product itself during cooking).

The cutlets can be baked on parchment paper, eliminating the need for oil. Bake the cutlets at least 2cm apart to ensure proper air circulation. When cooking pork cutlets, ensure the internal temperature of the meat reaches 145 degrees.

The correct cookware is very important, as many non-stick frying pans emit toxic lead, cadmium, aluminum, and acid when frying. Therefore, choose ecological cookware with ceramic coating.

If you are not ready to give up frying at all, then use the right oil. Let it be refined olive oil, which will not harm as much as corn or sunflower oil.

To keep the cutlets juicy, cook them over medium heat and add salt at the very end. Juicy meat does not require additional sauces such as mayonnaise or ketchup.

5. Vegetables as a side dish

The best addition to any meat dish will always be vegetables. Fresh, boiled or baked, they will promote the absorption of meat and saturate the body. nutrients and fiber.

Hello my dear foodies. I want to brag to you. I have a new assistant in the kitchen - a meat grinder :) I kept going around and whining to my husband that I wanted cutlets. But I can’t buy store-bought minced meat, I’ve seen enough of how they prepare it. And they add a lot of fat. My husband couldn’t stand it and dragged me to the store. Now I can cook all sorts of things: fish, chicken, vegetables and meat dishes from minced meat. I even started cooking sometimes. And today I’ll tell you about how to fry cutlets in a frying pan. I’ll also tell you about cooking semi-finished products - even I don’t always have time to stand in the kitchen.

In general, homemade cutlets are a symbol of a happy family life. As practice shows, the wife usually does not prepare such delicacies if there is discord and quarrel at home. This dish is fried only for the most beloved and dear ones... this is such an old legend 😉

Do you know, friends, that originally cutlets were not made from minced meat at all? These were pieces of meat on the rib bone. And the word “cutlet” comes from the French côte and côtele - “rib” and “ribbed”.

In our country, this dish appeared thanks to Peter I. He was famous for his love of all sorts of foreign customs and dishes. This is how cutlets appeared in Russia. Only towards the end of the century before last they changed slightly. They began to look like a delicious flatbread made of minced meat. And meat ones. They will turn out much more tender this way.

How to make minced meat at home

The modern version of cutlets arose for the reason that they began to think about how to cook tough meat. Well, it’s indecent to make them from good expensive stuff without fat. But grind the tough meat, add fat and make cutlets - it will turn out great.

Of course, it’s better to make minced meat yourself at home than to buy it in a store. Moreover :) Or at least choose the store where they will make it for you.

So, to properly prepare the cutlet mass, take:

• 500 grams of meat;
• 200 g soaked in water (or milk) white bread;
• 1 head of onion;
• water;
• salt;
• freshly ground pepper.

Friends, the basic principle of preparing delicious cutlets is correct proportions meat and bread.

Add 40% bread to meat. For example, we take 1 kg of meat, which means we take 400 g of bread soaked in water/milk. Measure the soaked and slightly squeezed bread

Cut the crust off the bread and fill the crumb with water or milk. There is no need to dry it first; it will get wet anyway. Pour in enough liquid to soak the crumb thoroughly.

Cut the meat into pieces so that it is convenient to put it into a meat grinder. Cut the peeled onion into several slices and also pass through a meat grinder. Finish grinding the ingredients in a meat grinder with softened bread. So that pieces of meat do not remain inside.

After ready minced meat salt and sprinkle with pepper. Add a glass of water (it will make the minced meat even juicier). And stir it vigorously so that the water enters the proteins of the meat.

Homemade minced meat is already ready. But there is one nuance that I want to highlight. The cutlets will turn out much tastier if you keep the minced meat in the refrigerator for 2 hours. But if you don’t have time, then cook right away.

How long to fry?

Yummy from minced meat I recommend frying it over medium heat in a frying pan. Cook for 5-8 minutes on each side until golden brown crust. The vessel should not be covered with a lid.

Once cooked on both sides, reduce the heat to low. Cover the pan with a lid and cook for another quarter of an hour. The main thing is that they are thoroughly fried inside. If you are not sure if they are cooked through, place each piece on its side and cook some more.

Recipes for delicious cutlets

Well, here are the recipes prepared for you, my dears, with photos and videos. They are easy to prepare. And how amazingly delicious it turns out! But cook it yourself, taste it, and then write your reviews in the comments.

How to fry cutlets in a frying pan from minced meat

Take a flat plate or baking sheet and line it with parchment paper. Moisten it with water. Roll all the minced meat into equal sized balls. And put them on paper. Then take each portion, roll in wheat flour or breadcrumbs. Immediately place in hot oil.

This will reduce the time between preparing each portion and placing them in the pan. This means you will spend significantly less time at the stove. I cook some of the cutlets right away, and freeze the rest on a board. Then I put it in a bag

All cutlets will fry in the same amount of time (see above for how many minutes to cook). Once they are fried on one side, turn them over to the other, doing this with two forks or a spatula.

And here is a video of the preparation itself. Let's look and lick our lips :)

This homemade dish can't compare even with the best restaurants. Serve the rosy, piping-hot delicacies with vegetables, boiled rice or other side dishes.

How to cook without oil

We will create dietary chicken recipes for you. These cutlets, cooked without a drop vegetable oil or other fat are considered dietary. Yes, this dish can also be prepared for small children.

Take:

• 500 g chicken fillet;
• a couple of small slices of white bread;
• 1 head of onion;
• milk or water;
• egg (optional);
• salt;
• freshly ground black pepper.

Pour the bread crumb with milk and water and leave to soften. Grind the fillet and onion using a meat grinder. Beat in an egg here. Salt the mixture, season with pepper and mix well.

From minced chicken form small balls. We post them on deep frying pan or into a thick-bottomed saucepan and fill with freshly boiled water. Water should cover our cutlets by 1/3 or 2/3. Set the heat to slightly less than medium and cover the container with a lid. And simmer them until done.

On average, cooking time is 15-20 minutes. But, my dears, do not focus only on how long the goodies should be “fried.” There are other signs that the product is ready. As the water evaporates, carefully pierce the cutlets. If they release clear juice, they are ready.

How to fry frozen cutlets in a frying pan

You need to prepare store-bought semi-finished products so that they turn out juicy and appetizing. Never defrost store-bought cutlets before cooking. Because all the meat juice will flow out and the dish will come out a little dry.

The whole cooking process can be imagined something like this:

1. Quick frying - first fry in hot vegetable oil until golden brown (about 5-7 minutes). After this, the cutlets will look appetizing, but inside they will still be damp.
2. Braising is the next step. Place the dish in a thick-bottomed pan, add a little water and cover with a lid. Cook over medium heat for about half an hour.

It will turn out very tender and tasty. If you try, your family won’t even realize that they are eating a store-bought version. Of course, if you don’t let it slip yourself :)

For those who do not want to fry in vegetable oil, you can do without the first point. I heat up the pan and pour water. As soon as it boils, I add the cutlets. And simmer under a slightly closed lid. Cooks on both sides.

And if you don’t want to dirty the pan, pour water and place the cutlet on parchment paper. Turn the cutlet over once. This way you won’t increase the calorie content and you won’t have to wash the pan 😉

How to cook from minced fish

And here is the recipe:

• 400 g fillet;
• 1 clove of garlic;
• milk or cream;
• egg;
• salt;
• nutmeg taste;
• ½ tsp. sweet paprika;
• freshly ground black pepper;
• ½ tsp. dry greens;
• ½ tbsp. breadcrumbs;
• vegetable oil for frying.

Make sure there are no bones in the fillet. Then pass the prepared product through a meat grinder. Add the egg and minced garlic. Mix the mass. Then salt and pepper the minced meat. Also add paprika, herbs and nutmeg to the cutlet mixture. Mix the minced meat thoroughly again.

Next add 2 tbsp. cream or milk and stir the mixture. Continuing to knead, gradually add bread crumbs to the cutlet mass in small portions. Knead the minced meat until it stops sticking to your hands. If the mass turns out to be too dense and lumpy, add another 1-2 tbsp. cream or milk.

From minced fish form into small flat patties. To make them juicier, I recommend dipping them in a beaten egg before frying. And then you need to roll it in breadcrumbs.

Place the fish cutlets in a frying pan with hot oil and fry until done. Serve the finished delicacy hot with mashed potatoes, vegetables or other suitable side dish.

The cutlets will be tastier and juicier if the meat is minced twice. This is especially important if the meat used is stringy. By the way, it is not necessary to add eggs to minced meat. But you definitely need to beat an egg into the fish cutlet mass. It will bind the mass and the cutlets will not fall apart during cooking.

Crushed ice or cold water. Yes, yes, don't be scared. The ice will melt in time heat treatment. If you add additional liquid to the mince, it will evaporate during frying. But the meat juice will remain. But the main thing here is not to overdo it with water, because the goodies will simply fall apart.

Well, and you, my dears, how do you cook cutlets? Be sure to share your signature recipes. And I wish you a pleasant cutlet-eating and say: bye-bye!

Cutlets, as you know, are a rather high-calorie dish because you have to use a lot of oil to prepare it. It is for this reason that people who carefully monitor their figure cannot afford to consume this dish. However, if you know good recipes, then it will be possible to prepare dietary cutlets that will contain minimal amount calories.

Buying the right products

First to prepare this dietary dish You will need to choose lean meat, preferably beef. You can also use chicken or fish to prepare dietary cutlets, since this meat is considered dietary. The main thing is not to buy pork or lamb for making cutlets, as this meat is very high in calories.

After necessary products purchased, you can start preparing the dish. They are prepared in the same way as regular cutlets, that is, you need to add onions, ground potatoes, bread and an egg to the minced meat. But if a person wants the cutlets to contain even fewer calories, then the bread can be replaced with cabbage and the potatoes with carrots. If a person loves vegetables, then he will definitely like this dish.

Bake cutlets in the oven

To prepare delicious and, most importantly, dietary cutlets without any oil at all, you can use the oven, that is, bake the cutlets with it. To do this, you will only need to use a couple of teaspoons of oil, but only to grease the baking sheet, otherwise the cutlets will stick to it.

Next, you need to carefully place the diet cutlets on a baking sheet and bake them for about fifty minutes at a temperature of two hundred degrees. After this time, the diet cutlets will be ready and can be served. This way, cooking cutlets is much more convenient and faster, because you won’t need to stand at the stove for hours. In addition, such a dish turns out to be very tasty, so family members or even guests will definitely not be disappointed in the treat.

Steaming

In addition to baking, cutlets can be cooked using steam; for this you will have to purchase a pressure cooker or a double boiler, or use the steaming function in a multicooker. Steamed cutlets are also considered very tasty and contain very few calories, because no oil is used in their preparation. So they can be safely consumed even during a diet.

If a person buys a steamer for cooking cutlets, he will not regret it, because with the help of this technique he will be able to cook, in addition to cutlets, a huge amount of the most delicious and different dishes. And you won’t have to spend a lot of time preparing food, because this wonderful technique does more than half the work for a person.

Fry the minced meat cutlets in a frying pan without a lid for minutes on each side over medium heat, then add a little water for juiciness and simmer under the lid.
Fry the semi-finished cutlets on each side until golden brown, then add a couple of tablespoons of water, cover the frying pan with a lid and fry some more.

How to fry cutlets

Products for frying minced meat cutlets (about 20 medium pieces)
Minced meat - 1 kilogram
Onion - 1 large head
Garlic - 2 cloves
Parsley or dill - 50 grams
Milk - 100 milliliters
White bread - 50 grams (5 slices)
Flour - 50 grams (2 heaped tablespoons)
Chicken eggs - 2 pieces

Cutlet recipe
1. Defrost the minced meat and place it in a bowl.

2. Peel the onion, finely chop/grind using a blender or pass through a meat grinder. Add to the minced meat.
3. Add 2 raw chicken eggs to the minced meat.
4. Finely chop the greens and add to the minced meat.
5. Break the bread into pieces.
6. Place the pieces of bread in a bowl, pour in milk, mash in milk, squeeze and add to the minced meat.

7. Salt the minced meat (for 1 kilogram of minced meat - 2 level teaspoons of salt) and mix all the ingredients well with your hands for a minute.


8. Make cutlets, roll in flour, place on flat surface next to each other.

Flour for frying cutlets
Cutlets formed and ready to fry 9. Heat the pan.
10. Pour oil and distribute it over the entire surface of the pan.
11. Place the cutlets so that there is a distance between them.

Cutlets on a heated frying pan 12. Shake the pan slightly so that the cutlets move a little. This action is necessary so that the cutlets do not stick to the pan and fall apart when turned over.

Cutlets fried on one side 13. Fry the cutlets on both sides for minutes over medium heat without a lid; for a crust, the heat can be made high.
14. Turn the cutlets over, fry over a little less than medium heat under the lid, you can add a couple of tablespoons of water so that the cutlets are well-fried inside.

We fry deliciously

If you prepare minced cutlets at home, it is recommended to slightly freeze the meat so that it is easier to grind in a meat grinder. It is recommended to cut meat for minced meat by weight into one long strip.
- It is necessary to fry the cutlets in a well-heated frying pan for 1-2 minutes so that the cutlets are covered with a crust and the cutlets do not lose their juiciness. You can check the frying pan by dropping a drop of water - if the oil begins to splash a little, the frying pan is ready for frying the cutlets.
- When all the cutlets are placed on the frying pan, you need to slightly move each of the cutlets from its place so that the cutlet does not burn to the frying pan.
- If you can’t turn the cutlet over or the spatula is too wide, you can additionally lightly lift the cutlet with a fork.
- The readiness of the cutlets is checked by piercing the cutlet with a fork - if clear juice comes out, the cutlets are sufficiently fried and ready to serve.
- To check the heat of the oil, you can drop a drop of water into the oil; If a drop sizzles in the oil, it means the pan is ready for frying the cutlets.
- To cook the cutlets in the sauce, you can pour it over the cutlets 3 minutes before cooking.
- If you haven’t finished cooking the cutlets and they remain raw inside, return them to the hot frying pan, pour in a quarter glass of water, cover with a lid and simmer for 5-7 minutes.
- In order to fry many cutlets quickly, you can use several frying pans. Fry cutlets from this amount of food in 3 frying pans for 1 hour.
- To properly fry cutlets, it is important to turn pay attention to salt. To ensure that the cutlets are moderately salty, 1 heaped teaspoon of salt is enough for 1 kilogram of minced meat. For medium salinity you need 1.5 heaped teaspoons of salt. For strong saltiness of the minced meat, you need 1 level tablespoon of salt. Minced meat for cutlets should be well salted before frying, fried cutlets It will be too late to add salt. Tip - if you did not salt the minced meat for the cutlets before frying, either serve the cutlets chopped and lightly sprinkled with salt, or with salty sauce, or just add salt to the sauce if it’s not salty.
- You can fry the cutlets on the cracklings left over from the previous batch of cutlets, adding a little oil.
- Turn the cutlets away from you to reduce the risk of oil splashes and burns. Try to turn the cutlets smoothly so that they do not splash into the oil and splashes fly in order to avoid contaminating the kitchen and equipment. If drops of oil do get on the work surface, immediately wipe the oil with a napkin.
- Bread is added to the minced meat so that the cutlets do not become dry. Crumb stale bread, soaked in milk, transfers moisture to the cutlets when frying.

Varying the minced meat

To taste, in the recipe you can bread soaked in milk replace with black bread (without crust and it also needs to be soaked in milk), semolina, crushed white bread crackers or potato starch- 5-6 tablespoons, rolled oats or bran - 4-5 tablespoons. You can also use it instead of bread grated potatoes(2 medium potatoes) or zucchini (1 small).
- You can make cutlets without eggs - eggs are added, for the most part, to easily form the cutlets and to help them hold their shape. To keep the shape of the cutlets without eggs, just put the formed and breaded cutlets in the freezer and keep there for about 20 minutes. By the way, even if you freeze the cutlets, the breading will not be covered in oil.
- You can make cutlets from mixed minced meat, for example, combine minced pork with turkey, pork with chicken, pork and beef.
- Instead of vegetable oil, for frying cutlets you can use butter (instead of each spoon of vegetable oil - 3 tablespoons of butter) or meat and poultry fat (instead of each spoon of vegetable oil - 3 tablespoons of fat) - it should be finely chopped and heated in a frying pan.
- If you use lean meat, you can make the cutlets juicier by adding a little chopped lard to the minced meat.
- Onions can be ground into minced cutlets in a meat grinder, chopped, grated and then blended in a blender. It is believed that cutlets with onions chopped in a blender are softer and airier due to the air that saturated the onions during beating.

About storage and more

Ready cutlets Store in the refrigerator for 3-4 days; for long-term storage, place the cutlets in the freezer. There they can be stored for several months. However, if you once froze and thawed cutlets, do not freeze them anymore, fry them.
- As a breading for cutlets, you can use, in addition to flour, breadcrumbs, crushed cereals, sesame, ground walnuts or semolina. The breading remaining from frying cutlets, as a rule, cannot be used for anything else and the remains will have to be thrown away. Some of the breading can be used by pouring the last batch of cutlets onto the unfried side of the cutlets. These cutlets will have a more pronounced crust.
- Average weight cutlets - 50-55 grams, when fried, it will decrease to 40-45 grams.
- The bowl from under the minced cutlet must be filled with cold water, left for a couple of minutes, then scraped with a spoon and drained into the sink, otherwise there will be a blockage.

How to fry semi-finished cutlets

Frozen cutlets bought in a store and being semi-finished products must be placed in a hot, oiled frying pan without defrosting. Fry over medium heat without a lid on each side until golden brown, then add a couple of tablespoons of water, cover the pan with a lid and fry some more.

How to fry cutlets Kiev style

Products
Chicken breasts - 4 pieces
Butter - 100 grams
Chicken eggs - 4 pieces
Breadcrumbs - 4 tablespoons
Parsley - 1 medium bunch
Salt and pepper - to taste
Lemon juice - from 1 lemon
Sunflower oil - 2 cups

How to fry chicken Kiev in a frying pan
1. Soften the butter at room temperature, mix it with chopped parsley, salt (1 teaspoon) and lemon juice, roll into a sausage and put in the refrigerator until it hardens.
2. C chicken breast remove the skin, cut the meat from the wing so that the bone up to the joint is completely bare.
3. Divide the breast into 2 unequal parts and remove the white tendon from the small part.
4. Cut small and large fillets lengthwise into half.
5. Beat the small fillet, add salt and pepper, add some of the frozen butter, wrap tightly.
6. Wrap the rolled small fillet in a large one chicken fillet, wrap tightly. It should look like a fir cone.
7. To prevent the Kiev cutlet from losing its shape, you can pierce it with toothpicks (just don’t forget to remove them before serving!).
8. Beat chicken eggs, salt (1 teaspoon) and stir.
9. Pour oil into a deep frying pan, place over medium heat and heat through.
10. Roll each cutlet in the egg.
11. Roll each cutlet in breadcrumbs, then again in egg and breadcrumbs.
12. Place the Kiev cutlet in a frying pan, then bread the other cutlets too and place in oil.
13. Fry the Kiev cutlets over high heat, then turn the cutlets and fry some more.
Fry semi-finished Kiev cutlets over medium heat, turning occasionally, and then adding water - without a lid in a frying pan.

Cutlets without oil rich in vitamins and minerals such as: vitamin B2 - 19.5%, choline - 25.5%, vitamin B5 - 29.1%, vitamin B6 - 27.5%, vitamin B12 - 22.1%, vitamin E - 11.4%, vitamin PP - 32.5%, potassium - 22.9%, phosphorus - 29.8%, cobalt - 29.3%, manganese - 13.5%, copper - 11.8%, selenium - 33.4%, zinc - 15.6%

Benefits of cutlets without oil

• Vitamin B2 participates in redox reactions, helps to increase the color sensitivity of the visual analyzer and dark adaptation. Insufficient intake of vitamin B2 is accompanied by impaired condition of the skin, mucous membranes, and impaired light and twilight vision.
• Kholin is part of lecithin, plays a role in the synthesis and metabolism of phospholipids in the liver, is a source of free methyl groups, and acts as a lipotropic factor.
• Vitamin B5 participates in protein, fat, carbohydrate metabolism, cholesterol metabolism, the synthesis of a number of hormones, hemoglobin, promotes the absorption of amino acids and sugars in the intestines, supports the function of the adrenal cortex. A lack of pantothenic acid can lead to damage to the skin and mucous membranes.
• Vitamin B6 participates in maintaining the immune response, processes of inhibition and excitation in the central nervous system, in the transformation of amino acids, the metabolism of tryptophan, lipids and nucleic acids, promotes the normal formation of red blood cells, maintaining normal levels of homocysteine ​​in the blood. Insufficient intake of vitamin B6 is accompanied by decreased appetite, impaired skin condition, and the development of homocysteinemia and anemia.
• Vitamin B12 plays an important role in the metabolism and transformation of amino acids. Folate and vitamin B12 are interconnected vitamins that are involved in hematopoiesis. A lack of vitamin B12 leads to the development of partial or secondary folate deficiency, as well as anemia, leukopenia, and thrombocytopenia.
• Vitamin E has antioxidant properties, is necessary for the functioning of the gonads and heart muscle, and is a universal stabilizer of cell membranes. With vitamin E deficiency, hemolysis of erythrocytes and neurological disorders are observed.
• Vitamin PP participates in redox reactions of energy metabolism. Insufficient vitamin intake is accompanied by disruption of the normal condition of the skin, gastrointestinal tract and nervous system.
• Potassium is the main intracellular ion that takes part in the regulation of water, acid and electrolyte balance, participates in the processes of conducting nerve impulses and regulating pressure.
• Phosphorus takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is part of phospholipids, nucleotides and nucleic acids, and is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, and rickets.
• Cobalt is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism.
• Manganese participates in the formation of bone and connective tissue, is part of enzymes involved in the metabolism of amino acids, carbohydrates, catecholamines; necessary for the synthesis of cholesterol and nucleotides. Insufficient consumption is accompanied by slower growth, disturbances in the reproductive system, increased fragility of bone tissue, and disturbances in carbohydrate and lipid metabolism.
• Copper is part of enzymes that have redox activity and are involved in iron metabolism, stimulates the absorption of proteins and carbohydrates. Participates in the processes of providing oxygen to the tissues of the human body. Deficiency is manifested by disturbances in the formation of the cardiovascular system and skeleton, and the development of connective tissue dysplasia.
• Selenium- an essential element of the antioxidant defense system of the human body, has an immunomodulatory effect, participates in the regulation of the action of thyroid hormones. Deficiency leads to Kashin-Beck disease (osteoarthritis with multiple deformities of the joints, spine and limbs), Keshan disease (endemic myocardiopathy), and hereditary thrombasthenia.
• Zinc is part of more than 300 enzymes, participates in the processes of synthesis and breakdown of carbohydrates, proteins, fats, nucleic acids and in the regulation of the expression of a number of genes. Insufficient consumption leads to anemia, secondary immunodeficiency, liver cirrhosis, sexual dysfunction, and the presence of fetal malformations. Research in recent years has revealed the ability of high doses of zinc to disrupt the absorption of copper and thereby contribute to the development of anemia.

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