Ingredients Asparagus in sauce
| asparagus | 800.0 (gram) |
| butter | 50.0 (gram) |
| wheat flour, premium | 30.0 (gram) |
| chicken egg | 1.0 (piece) |
Method of preparation
Cut the asparagus into 3 cm long pieces and, together with salt, sugar and 10 g of oil, put into boiling water. Cook until tender with the lid closed over low heat. Fry the flour with the rest of the oil in a pan until slightly yellowing and dilute with asparagus broth. Bring to a boil, remove from heat and season with egg. Put pieces of asparagus in the prepared sauce.
You can create your own recipe taking into account the loss of vitamins and minerals using the recipe calculator in the application.
Nutritional value and chemical composition.
The table shows the content of nutrients (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams edible part.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie value | 70 kCal | 1684 kCal | 4.2% | 6% | 2406 g |
| Proteins | 2.6 g | 76 g | 3.4% | 4.9% | 2923 g |
| Fats | 4.8 g | 56 g | 8.6% | 12.3% | 1167 g |
| Carbohydrates | 4.4 g | 219 g | 2% | 2.9% | 4977 g |
| organic acids | 0.08 g | ~ | |||
| Alimentary fiber | 1.3 g | 20 g | 6.5% | 9.3% | 1538 g |
| Water | 82.8 g | 2273 g | 3.6% | 5.1% | 2745 g |
| Ash | 0.6 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 70 μg | 900 μg | 7.8% | 11.1% | 1286 g |
| Retinol | 0.07 mg | ~ | |||
| Vitamin B1, thiamine | 0.08 mg | 1.5 mg | 5.3% | 7.6% | 1875 g |
| Vitamin B2, riboflavin | 0.1 mg | 1.8 mg | 5.6% | 8% | 1800 g |
| Vitamin B4, choline | 15.1 mg | 500 mg | 3% | 4.3% | 3311 g |
| Vitamin B5, pantothenic | 0.08 mg | 5 mg | 1.6% | 2.3% | 6250 g |
| Vitamin B6, pyridoxine | 0.01 mg | 2 mg | 0.5% | 0.7% | 20000 g |
| Vitamin B9, folate | 1.2 μg | 400 μg | 0.3% | 0.4% | 33333 g |
| Vitamin B12, cobalamin | 0.03 μg | 3 μg | 1% | 1.4% | 10000 g |
| Vitamin C, ascorbic | 6.8 mg | 90 mg | 7.6% | 10.9% | 1324 g |
| Vitamin D, calciferol | 0.1 μg | 10 μg | 1% | 1.4% | 10000 g |
| Vitamin E, alpha tocopherol, TE | 0.3 mg | 15 mg | 2% | 2.9% | 5000 g |
| Vitamin H, biotin | 1.1 μg | 50 μg | 2.2% | 3.1% | 4545 g |
| Vitamin PP, NE | 1.2316 mg | 20 mg | 6.2% | 8.9% | 1624 g |
| niacin | 0.8 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 175.5 mg | 2500 mg | 7% | 10% | 1425 g |
| Calcium, Ca | 21.3 mg | 1000 mg | 2.1% | 3% | 4695 g |
| Silicon, Si | 0.1 mg | 30 mg | 0.3% | 0.4% | 30000 g |
| Magnesium, Mg | 17.2 mg | 400 mg | 4.3% | 6.1% | 2326 g |
| Sodium, Na | 9.5 mg | 1300 mg | 0.7% | 1% | 13684 g |
| Sulfur, S | 11.5 mg | 1000 mg | 1.2% | 1.7% | 8696 g |
| Phosphorus, P | 62.4 mg | 800 mg | 7.8% | 11.1% | 1282 g |
| Chlorine, Cl | 9 mg | 2300 mg | 0.4% | 0.6% | 25556 g |
| Trace Elements | |||||
| Aluminum, Al | 29.9 μg | ~ | |||
| Bohr, B | 1.1 μg | ~ | |||
| Vanadium, V | 2.6 μg | ~ | |||
| Iron, Fe | 0.9 mg | 18 mg | 5% | 7.1% | 2000 g |
| Iodine, I | 1.1 μg | 150 μg | 0.7% | 1% | 13636 g |
| Cobalt, Co | 0.6 μg | 10 μg | 6% | 8.6% | 1667 g |
| Manganese, Mn | 0.0179 mg | 2 mg | 0.9% | 1.3% | 11173 g |
| Copper, Cu | 7.4 μg | 1000 μg | 0.7% | 1% | 13514 g |
| Molybdenum, Mo. | 0.7 μg | 70 μg | 1% | 1.4% | 10000 g |
| Nickel, Ni | 0.06 μg | ~ | |||
| Olovo, Sn | 0.1 μg | ~ | |||
| Selenium, Se | 0.2 μg | 55 μg | 0.4% | 0.6% | 27500 g |
| Titan, you | 0.3 μg | ~ | |||
| Fluorine, F | 3.6 μg | 4000 μg | 0.1% | 0.1% | 111111 g |
| Chrome, Cr | 0.3 μg | 50 μg | 0.6% | 0.9% | 16667 g |
| Zinc, Zn | 0.0845 mg | 12 mg | 0.7% | 1% | 14201 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 2.4 g | ~ | |||
| Mono- and disaccharides (sugars) | 1.8 g | max 100 г | |||
| Sterols | |||||
| Cholesterol | 30.8 mg | max 300 mg |
The energy value is 70 kcal.
Calorie content AND CHEMICAL COMPOSITION OF THE INGREDIENTS OF THE RECIPE Asparagus in sauce PER 100 g
- 21 kCal
- 661 kCal
- 334 kCal
- 157 kCal
Tags: How to cook, calorie content 70 kcal, chemical composition, nutritional value, what vitamins, minerals, how to cook Asparagus in sauce, recipe, calories, nutrients