SubscribersHow many subscribers the channel has now. The wave shows subscribers at each point of the period. The change is against the start of the period.20.0 %+0 for the period
ViewsHow many views the posts published in the period have now. These are not views per day: MAX does not report how many views there were yesterday. The percentage is the change in the daily average: the current period is still running (today is not over yet), so it is compared with the previous one by pace rather than by total. “Was” is the whole previous period of the same length.18▲ 65.3 %was 11
ReactionsHow many reactions the posts published in the period have. The percentage is the change in the daily average: the current period is still running (today is not over yet), so it is compared with the previous one by pace rather than by total. “Was” is the whole previous period of the same length.0was 0
MentionsHow many times other channels mentioned the channel: links and reposts, excluding advertising posts. The bigger the circle, the more mentions at that point of the period. The percentage is the change in the daily average: the current period is still running (today is not over yet), so it is compared with the previous one by pace rather than by total. “Was” is the whole previous period of the same length.61▼ 19.5 %was 76with a subscription
RepostsHow many times other channels reposted this channel's posts (excluding advertising posts). Reposts are also counted as mentions. The percentage is the change in the daily average: the current period is still running (today is not over yet), so it is compared with the previous one by pace rather than by total. “Was” is the whole previous period of the same length.28▲ 12.3 %was 25after signing in
Average post reachHow many views one post gets on average. Only posts older than two days are counted: views of fresh posts are still growing. Points with fresh posts are dashed with hollow dots: the reach of all posts right now, it will still grow.5 535▲ 2.9 %was 5 381after signing in
ERRWhat share of subscribers sees an average post: average reach ÷ subscribers × 100 %. The line shows ERR at each point of the period, the dashed line — ERR of the previous period of the same length. Points with posts younger than two days are hollow dots on the dashed end of the line.29.0 %▲ 0.1 ppdashed line — was 28.9 %after signing in
Engagement ERHow often readers react to posts: reactions ÷ views × 100 %. The tick on the bar is the previous period.2.80 %▼ 0.2 pp
Posts per dayHow many posts are published per day on average. Each cell is a point of the period: the darker, the more posts per day. The percentage is the change in the daily average: the current period is still running (today is not over yet), so it is compared with the previous one by pace rather than by total. “Was” is the whole previous period of the same length.4.3▼ 8.9 %was 4.7after signing in
Ad shareWhat share of the period's posts looks like advertising: erid labeling, ad links and other signs. The scale shows the ad load by the quality index thresholds: up to 10 % — low, up to 25 % — moderate, up to 50 % — high, above — very high. A growing share is marked red.3.9 %▲ 1.8 pp
TrendTop — subscribers at the end of each point of the period; bottom — growth per point: green means more subscribers, red means fewer. Above the growth chart — the biggest gain and the biggest loss. MAX does not report how many people subscribed and unsubscribed separately.
Audience growth
0subscribers in the period
The number of subscribers did not change in the period
Channel scoreA channel score from 0 to 100 made of five parts: audience, growth integrity, ad load, trust and calculation reliability. Each bar shows how many points the part earned out of its maximum. The index is recalculated every night; channels are compared with similar ones of the same category and size.
ReachHow many views the posts published at each point of the period have now (not views per day). The record is labeled; the point with today is paler — the day is not over yet. Average post reach — posts older than two days.
Views and reach
709 891views in the period▼ 6.9 %
Average post reach — 5 535 views (posts older than two days).
EngagementER — reactions divided by views, in percent — for the posts of each point of the period. The dashed line is ER for the whole period. The change is in percentage points against the previous period of the same length.
CitationsThe citation index (CI) shows how often and by which channels this channel is mentioned over the last 30 days, excluding advertising posts. The level is its place among similar channels. The line shows CI at each point of the period (for a week or month — the average over its days).
The citation index has not been calculated yet: it will appear after the nightly calculation once other channels mention the channel.
RhythmHow many posts are published on average in each hour of each weekday, Moscow time: the darker the cell, the more posts. “Best time” — the hours when posts older than two days have the highest average reach.
When and how much it posts
MonTueWedThuFriSatSun
036912151821
Best time:09:0018:00hours when posts get the highest average reach
FormatsWhat the feed is made of. Each post has one format, by priority: repost, video, photo, link, text. The bar and percentages show the share of posts of each format; on the right — average reach of one post of the format (posts older than two days), the small bar compares it with the most viewed format.
Post formats
100 posts
Reposts99 %6 168
Video2121 %7 513
Photos3838 %5 699
Links1212 %5 239
Text2020 %7 626
On the right — average reach of one post of the format.
PostsEach dot is a post in the period: horizontally — publication date, vertically — views, dot size — reactions, color — format. This shows hits, flops and how reach changes. For large channels, the 100 most viewed posts and an even sample of the rest are shown — no more than 1,500 dots.
Every post is a dot
Higher means more views, bigger means more reactions. Click a dot to open the post.
VideoPhotosOthersize — reactionsZoom with the + and − buttons, a pinch or Ctrl + mouse wheel; drag a zoomed chart to move it
SummaryTotals for the selected period: how many posts were published, how many views and reactions they have now and the average post reach. Views are the current views of posts published on those days, not views per day. The change is against the same span before the period, if statistics cover it.
Period totals
Click a metric to see it across the period below
Viewstoday — the day is not over yetPoints with posts younger than two days are pale and dashed: their views are still growing.
AdsWhat share of the period's posts looks like advertising: erid labeling, ad links and other signs. The detector is cautious, so the real share is usually higher. The scale shows the ad load by the quality index thresholds. Below — the average reach of an ad post and a regular post, and who the channel advertises (sites that ad links lead to).
What worksPosts of the period with the most views. The bar shows views relative to first place. The preview is the post's image; for a post without an image — the channel avatar. Views are the post's current count.
RhythmHow many posts were published each day of the period (pale bars) and the 7-day average (line): you can see whether the channel is speeding up or slowing down. Today is not over yet, so its average is calculated up to yesterday.
Posts by day
Pale bars are days, the line is the 7-day average: you can see whether the channel is speeding up or slowing down
Posts per day7-day average
Data updated at 22:15 Moscow time. Views are the current counts of posts published on those days; average reach counts posts older than two days.
How the quality index is calculated
Рецепт кабачковых оладушек на пару. Почти без масла и жарки, минимум муки, максиму пользы! Блюдо получается диетическим, не вызывает чувство тяжести. Берите на заметку!
📋 ИНГРЕДИЕНТЫ: • Кабачок — 1 штука • Мука пшеничная — 3-5 ст. ложек • Соль — 1/2 ч. ложки • Перец черный молотый По вкусу
👨🍳 ПРИГОТОВЛЕНИЕ: 1. Подготовьте все ингредиенты. 2. Подготовьте все ингредиенты. 3. Кабачок помойте, очистите и натрите на мелкой терке. Подсолите, оставьте на 15 минут. 4. Слейте лишнюю жидкость. Поперчите по вкусу. 5. Добавьте в кабачковую массу муку, перемешайте. Тесто должно получиться липким, но не слишком жидким. 6. Смажьте форму, в которой будете готовить оладушки, растительным маслом. Мокрыми руками сформируйте небольшие котлетки. Выложите их на небольшом расстоянии друг от друга. Готовьте оладьи на пару 15 минут. 7. Кабачковые оладьи на пару готовы, приятного аппетита!
🥒 СОЧНЫЕ КАБАЧКОВЫЕ ПИРОЖКИ НА СКОВОРОДЕ 🥰 Нежные, румяные и с аппетитной сырно-мясной начинкой — идеальный летний перекус!
🛒 Ингредиенты:
🥒 Кабачок — 400 г 🥚 Яйцо — 2 шт 🌾 Мука — 100 г 🧂 Соль — щепотка
🥩 Ветчина — 50 г 🧀 Сыр — 70 г 🌿 Зелёный лук — по вкусу
👨🍳 Приготовление:
🥒 Кабачок натрите на тёрке, отожмите сок. 🥚 Добавьте яйца, соль и муку, тщательно перемешайте. 🔥 Разогрейте сковороду с каплей масла, выложите ложкой тесто. 🧀 Сверху выложите начинку из сыра, ветчины и зелёного лука. ↔️ Когда низ подрумянится, сложите пирожки пополам. 🥘 Доведите под крышкой до готовности, чтобы сыр расплавился.
Подавайте горячими — получаются сочные, мягкие и очень вкусные! 😋
СНОВА ГРУШИ ДЕЛИШЬ НА ДЕСЕРТ И ЗАКУСКУ? СДЕЛАЙ ОДНУ ГАЛЕТУ С СЫРОМ
Для приготовления домашней открытой галеты рекомендуется использовать сочетание спелых груш и пикантного голубого сыра. Выпечка получается с контрастными хрустящими краями и нежной сливочной серединкой.
На 4 порции. Время приготовления: 50 минут.
Ингредиенты: • пшеничная мука — 200 г • сливочное масло холодное — 100 г • ледяная вода — 50 мл • соль — половина чайной ложки • сахар — 1 столовая ложка • спелые груши — 2 штуки • сыр с голубой плесенью — 80 г • грецкие орехи — 30 г • мёд — 1 столовая ложка
Как приготовить:
1. В глубокую миску просеять муку, добавить соль и сахар. Холодное сливочное масло нарезать кубиками, быстро растереть с сухими ингредиентами в крошку.
2. Влить ледяную воду и быстро замесить эластичное тесто. Сформировать шар, завернуть в пленку и убрать в холодильник на 20 минут.
3. Груши вымыть, удалить сердцевину и нарезать тонкими ломтиками. Сыр измельчить небольшими кусочками, орехи порубить ножом.
4. Охлажденное тесто раскатать на пергаменте в круг толщиной около 4 миллиметров.
5. Выложить в центр ломтики груш, оставляя свободными края шириной примерно 5 сантиметров. Поверх фруктов распределить кусочки голубого сыра и грецкие орехи.
6. Завернуть свободные края теста на начинку, формируя бортики. Слегка смазать тесто мёдом для получения золотистой корочки.
7. Перенести галету вместе с пергаментом на противень. Выпекать в предварительно разогретой до 190 градусов духовке в течение 30 минут до румяного цвета теста.
Готовая галета имеет равномерный золотистый оттенок теста и расплавленную начинку. Подавать блюдо теплым.
Стоит учитывать, что для начинки лучше выбирать плотные, но спелые груши, чтобы они сохранили форму при запекании.
Осенний вечер станет намного уютнее, если приготовить сытный теплый салат с нежным мясом и сочными фруктовыми нотками.
На 2 порции Время: 30 минут
Ингредиенты: • филе индейки — 300 г • спелая груша — 1 шт. • микс салата — 100 г • грецкие орехи — 40 г • оливковое масло — 3 ст. л. • лимонный сок — 1 ст. л. • мёд — 1 ч. л. • зернистая горчица — 1 ч. л. • соль — по вкусу • черный перец — по вкусу
Как приготовить:
1. Промыть филе индейки, обсушить салфеткой и нарезать небольшими кусочками. Посолить и поперчить мясо по вкусу.
2. Разогреть на сковороде 1 столовую ложку оливкового масла и обжарить индейку на среднем огне до золотистой корочки в течение 10-12 минут, периодически помешивая.
4. Грецкие орехи слегка подсушить на сухой сковороде в течение 3 минут, затем крупно порубить ножом.
5. Приготовить заправку: в небольшой пиаре смешать оставшееся оливковое масло, лимонный сок, мёд и зернистую горчицу до однородности.
6. На плоские тарелки выложить чистый микс салата, сверху распределить слайсы груши и теплые кусочки индейки.
7. Полить салат приготовленной заправкой и щедро посыпать обжаренными грецкими орехами перед подачей.
Грушу лучше выбирать плотную, но спелую, чтобы слайсы держали форму и не размягчались от теплого мяса. Какой ваш любимый соус для теплых салатов с птицей?
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