Ingredients Asparagus with cheese
| asparagus | 600.0 (gram) |
| hard cheese | 150.0 (gram) |
| butter | 3.0 (table spoon) |
| breadcrumbs | 3.0 (table spoon) |
| table salt | 0.5 (teaspoon) |
Method of preparation
Carefully peel the asparagus with a sharp knife, taking care not to damage the heads – the most valuable part of it. Tie the asparagus into bunches of 10 pieces, cut off the lower ends evenly and place in a saucepan with salted boiling water so that the water reaches only the middle of the shoots. Cook for 15 – 20 minutes over high heat until softened, but do not overcook, otherwise the asparagus will lose its flavor and become watery. Strain the water, loosen the asparagus bunches and place in even rows in a greased pan sprinkled with breadcrumbs. Sprinkle with grated cheese, breadcrumbs, drizzle with melted butter and quickly bake in the oven. Serve with a meat dish.
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 | 175.7 kCal | 1684 kCal | 10.4% | 5.9% | 958 g |
| Proteins | 5.5 g | 76 g | 7.2% | 4.1% | 1382 g |
| Fats | 16.1 g | 56 g | 28.8% | 16.4% | 348 g |
| Carbohydrates | 2.3 g | 219 g | 1.1% | 0.6% | 9522 g |
| organic acids | 30.6 g | ~ | |||
| Alimentary fiber | 1.6 g | 20 g | 8% | 4.6% | 1250 g |
| Water | 51.3 g | 2273 g | 2.3% | 1.3% | 4431 g |
| Ash | 0.4 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 200 μg | 900 μg | 22.2% | 12.6% | 450 g |
| Retinol | 0.2 mg | ~ | |||
| Vitamin B1, thiamine | 0.05 mg | 1.5 mg | 3.3% | 1.9% | 3000 g |
| Vitamin B2, riboflavin | 0.1 mg | 1.8 mg | 5.6% | 3.2% | 1800 g |
| Vitamin B5, pantothenic | 0.006 mg | 5 mg | 0.1% | 0.1% | 83333 g |
| Vitamin B6, pyridoxine | 0.02 mg | 2 mg | 1% | 0.6% | 10000 g |
| Vitamin B9, folate | 2.9 μg | 400 μg | 0.7% | 0.4% | 13793 g |
| Vitamin B12, cobalamin | 0.2 μg | 3 μg | 6.7% | 3.8% | 1500 g |
| Vitamin C, ascorbic | 4.7 mg | 90 mg | 5.2% | 3% | 1915 g |
| Vitamin D, calciferol | 0.02 μg | 10 μg | 0.2% | 0.1% | 50000 g |
| Vitamin E, alpha tocopherol, TE | 0.3 mg | 15 mg | 2% | 1.1% | 5000 g |
| Vitamin PP, NE | 1.413 mg | 20 mg | 7.1% | 4% | 1415 g |
| niacin | 0.5 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 125.3 mg | 2500 mg | 5% | 2.8% | 1995 g |
| Calcium, Ca | 179.1 mg | 1000 mg | 17.9% | 10.2% | 558 g |
| Magnesium, Mg | 18.7 mg | 400 mg | 4.7% | 2.7% | 2139 g |
| Sodium, Na | 144.3 mg | 1300 mg | 11.1% | 6.3% | 901 g |
| Sulfur, S | 1.4 mg | 1000 mg | 0.1% | 0.1% | 71429 g |
| Phosphorus, P | 117.2 mg | 800 mg | 14.7% | 8.4% | 683 g |
| Chlorine, Cl | 471.2 mg | 2300 mg | 20.5% | 11.7% | 488 g |
| Trace Elements | |||||
| Iron, Fe | 0.7 mg | 18 mg | 3.9% | 2.2% | 2571 g |
| Cobalt, Co | 0.1 μg | 10 μg | 1% | 0.6% | 10000 g |
| Manganese, Mn | 0.0183 mg | 2 mg | 0.9% | 0.5% | 10929 g |
| Copper, Cu | 13.7 μg | 1000 μg | 1.4% | 0.8% | 7299 g |
| Molybdenum, Mo. | 0.9 μg | 70 μg | 1.3% | 0.7% | 7778 g |
| Zinc, Zn | 0.6598 mg | 12 mg | 5.5% | 3.1% | 1819 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 0.5 g | ~ | |||
| Mono- and disaccharides (sugars) | 1.1 g | max 100 г |
The energy value is 175,7 kcal.
Asparagus with cheese rich in vitamins and minerals such as: vitamin A – 22,2%, calcium – 17,9%, phosphorus – 14,7%, chlorine – 20,5%
- Vitamin A is responsible for normal development, reproductive function, skin and eye health, and maintaining immunity.
- Calcium is the main component of our bones, acts as a regulator of the nervous system, participates in muscle contraction. Calcium deficiency leads to demineralization of the spine, pelvic bones and lower extremities, increases the risk of osteoporosis.
- Phosphorus takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is a part of phospholipids, nucleotides and nucleic acids, is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, rickets.
- Chlorine necessary for the formation and secretion of hydrochloric acid in the body.
Calorie content AND CHEMICAL COMPOSITION OF INGREDIENTS OF THE RECIPE Asparagus with cheese PER 100 g
- 21 kCal
- 364 kCal
- 661 kCal
- 0 kCal
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