Ingredients Asparagus Soup
| asparagus | 500.0 (gram) |
| milk cow | 0.8 (grain glass) |
| wheat flour, first grade | 2.0 (table spoon) |
| butter | 40.0 (gram) |
Method of preparation
Cut the processed asparagus into 2-3 cm circles and boil with salt and a pinch of sugar until tender. Drain the broth and use to dilute the fried flour. Fry the flour with butter until slightly yellowing, dilute with hot milk with the addition of asparagus broth to a liquid consistency and boil for 5-7 minutes. Add butter, nutmeg to the sauce and pour over boiled asparagus.
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 | 78 kCal | 1684 kCal | 4.6% | 5.9% | 2159 g |
| Proteins | 2.6 g | 76 g | 3.4% | 4.4% | 2923 g |
| Fats | 4.8 g | 56 g | 8.6% | 11% | 1167 g |
| Carbohydrates | 6.6 g | 219 g | 3% | 3.8% | 3318 g |
| organic acids | 0.08 g | ~ | |||
| Alimentary fiber | 1 g | 20 g | 5% | 6.4% | 2000 g |
| Water | 80.2 g | 2273 g | 3.5% | 4.5% | 2834 g |
| Ash | 0.6 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 50 μg | 900 μg | 5.6% | 7.2% | 1800 g |
| Retinol | 0.05 mg | ~ | |||
| Vitamin B1, thiamine | 0.08 mg | 1.5 mg | 5.3% | 6.8% | 1875 g |
| Vitamin B2, riboflavin | 0.1 mg | 1.8 mg | 5.6% | 7.2% | 1800 g |
| Vitamin B4, choline | 9.6 mg | 500 mg | 1.9% | 2.4% | 5208 g |
| Vitamin B5, pantothenic | 0.1 mg | 5 mg | 2% | 2.6% | 5000 g |
| Vitamin B6, pyridoxine | 0.02 mg | 2 mg | 1% | 1.3% | 10000 g |
| Vitamin B9, folate | 3.2 μg | 400 μg | 0.8% | 1% | 12500 g |
| Vitamin B12, cobalamin | 0.09 μg | 3 μg | 3% | 3.8% | 3333 g |
| Vitamin C, ascorbic | 5.3 mg | 90 mg | 5.9% | 7.6% | 1698 g |
| Vitamin D, calciferol | 0.02 μg | 10 μg | 0.2% | 0.3% | 50000 g |
| Vitamin E, alpha tocopherol, TE | 0.3 mg | 15 mg | 2% | 2.6% | 5000 g |
| Vitamin H, biotin | 0.9 μg | 50 μg | 1.8% | 2.3% | 5556 g |
| Vitamin PP, NE | 1.1316 mg | 20 mg | 5.7% | 7.3% | 1767 g |
| niacin | 0.7 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 165.9 mg | 2500 mg | 6.6% | 8.5% | 1507 g |
| Calcium, Ca | 40.1 mg | 1000 mg | 4% | 5.1% | 2494 g |
| Silicon, Si | 0.2 mg | 30 mg | 0.7% | 0.9% | 15000 g |
| Magnesium, Mg | 17.5 mg | 400 mg | 4.4% | 5.6% | 2286 g |
| Sodium, Na | 13 mg | 1300 mg | 1% | 1.3% | 10000 g |
| Sulfur, S | 10.6 mg | 1000 mg | 1.1% | 1.4% | 9434 g |
| Phosphorus, P | 63.6 mg | 800 mg | 8% | 10.3% | 1258 g |
| Chlorine, Cl | 24.6 mg | 2300 mg | 1.1% | 1.4% | 9350 g |
| Trace Elements | |||||
| Aluminum, Al | 80.6 μg | ~ | |||
| Bohr, B | 4.2 μg | ~ | |||
| Vanadium, V | 5.7 μg | ~ | |||
| Iron, Fe | 0.7 mg | 18 mg | 3.9% | 5% | 2571 g |
| Iodine, I | 1.9 μg | 150 μg | 1.3% | 1.7% | 7895 g |
| Cobalt, Co | 0.3 μg | 10 μg | 3% | 3.8% | 3333 g |
| Manganese, Mn | 0.0657 mg | 2 mg | 3.3% | 4.2% | 3044 g |
| Copper, Cu | 13 μg | 1000 μg | 1.3% | 1.7% | 7692 g |
| Molybdenum, Mo. | 2 μg | 70 μg | 2.9% | 3.7% | 3500 g |
| Nickel, Ni | 0.5 μg | ~ | |||
| Olovo, Sn | 3.2 μg | ~ | |||
| Selenium, Se | 0.4 μg | 55 μg | 0.7% | 0.9% | 13750 g |
| Strontium, Sr. | 3.6 μg | ~ | |||
| Titan, you | 1 μg | ~ | |||
| Fluorine, F | 4.2 μg | 4000 μg | 0.1% | 0.1% | 95238 g |
| Chrome, Cr | 0.6 μg | 50 μg | 1.2% | 1.5% | 8333 g |
| Zinc, Zn | 0.1469 mg | 12 mg | 1.2% | 1.5% | 8169 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 3.9 g | ~ | |||
| Mono- and disaccharides (sugars) | 2.4 g | max 100 г |
The energy value is 78 kcal.
Calorie content AND CHEMICAL COMPOSITION OF THE RECIPE INGREDIENTS Asparagus Soup PER 100 g
- 21 kCal
- 60 kCal
- 329 kCal
- 661 kCal
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