Ingredients Asparagus with butter
| asparagus | 1000.0 (gram) |
| sugar | 0.5 (teaspoon) |
| butter | 40.0 (gram) |
Method of preparation
Cook asparagus of equal thickness with salt and sugar until tender (the dishes should be large so that the roots do not break). Put the finished asparagus on a warm plate and pour over the melted butter.
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 | 46.3 kCal | 1684 kCal | 2.7% | 5.8% | 3637 g |
| Proteins | 1.8 g | 76 g | 2.4% | 5.2% | 4222 g |
| Fats | 3 g | 56 g | 5.4% | 11.7% | 1867 g |
| Carbohydrates | 3.2 g | 219 g | 1.5% | 3.2% | 6844 g |
| organic acids | 0.09 g | ~ | |||
| Alimentary fiber | 1.4 g | 20 g | 7% | 15.1% | 1429 g |
| Water | 87.9 g | 2273 g | 3.9% | 8.4% | 2586 g |
| Ash | 0.6 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 50 μg | 900 μg | 5.6% | 12.1% | 1800 g |
| Retinol | 0.05 mg | ~ | |||
| Vitamin B1, thiamine | 0.08 mg | 1.5 mg | 5.3% | 11.4% | 1875 g |
| Vitamin B2, riboflavin | 0.09 mg | 1.8 mg | 5% | 10.8% | 2000 g |
| Vitamin B5, pantothenic | 0.002 mg | 5 mg | 250000 g | ||
| Vitamin C, ascorbic | 7.6 mg | 90 mg | 8.4% | 18.1% | 1184 g |
| Vitamin D, calciferol | 0.006 μg | 10 μg | 0.1% | 0.2% | 166667 g |
| Vitamin E, alpha tocopherol, TE | 0.07 mg | 15 mg | 0.5% | 1.1% | 21429 g |
| Vitamin PP, NE | 1.0988 mg | 20 mg | 5.5% | 11.9% | 1820 g |
| niacin | 0.8 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 184.4 mg | 2500 mg | 7.4% | 16% | 1356 g |
| Calcium, Ca | 19.8 mg | 1000 mg | 2% | 4.3% | 5051 g |
| Magnesium, Mg | 18 mg | 400 mg | 4.5% | 9.7% | 2222 g |
| Sodium, Na | 2.1 mg | 1300 mg | 0.2% | 0.4% | 61905 g |
| Phosphorus, P | 55.3 mg | 800 mg | 6.9% | 14.9% | 1447 g |
| Trace Elements | |||||
| Iron, Fe | 0.8 mg | 18 mg | 4.4% | 9.5% | 2250 g |
| Manganese, Mn | 0.0001 mg | 2 mg | 2000000 g | ||
| Copper, Cu | 0.08 μg | 1000 μg | 1250000 g | ||
| Zinc, Zn | 0.0033 mg | 12 mg | 363636 g | ||
| Digestible carbohydrates | |||||
| Starch and dextrins | 0.8 g | ~ | |||
| Mono- and disaccharides (sugars) | 1.9 g | max 100 г |
The energy value is 46,3 kcal.
Calorie content AND CHEMICAL COMPOSITION OF THE INGREDIENTS OF THE RECIPE Asparagus with butter PER 100 g
- 21 kCal
- 399 kCal
- 661 kCal
Tags: How to cook, calorie value 46,3 kcal, chemical composition, nutritional value, what vitamins, minerals, how to cook Asparagus with butter, recipe, calories, nutrients