Ingredients Baked Rutabaga
| swede | 1000.0 (gram) |
| table salt | 0.5 (teaspoon) |
| wheat flour, premium | 2.0 (table spoon) |
| animal fat | 1.0 (table spoon) |
| chicken egg | 1.0 (piece) |
Method of preparation
Rutabaga, rinse, peel, cut arbitrarily, boil in salted water until tender, strain. Roll the chopped rutabaga in beaten eggs, bread in flour and bake in a skillet preheated with fat. Serve with boiled ham.
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 | 51.1 kCal | 1684 kCal | 3% | 5.9% | 3295 g |
| Proteins | 2.1 g | 76 g | 2.8% | 5.5% | 3619 g |
| Fats | 1.6 g | 56 g | 2.9% | 5.7% | 3500 g |
| Carbohydrates | 7.5 g | 219 g | 3.4% | 6.7% | 2920 g |
| organic acids | 26.8 g | ~ | |||
| Alimentary fiber | 2.6 g | 20 g | 13% | 25.4% | 769 g |
| Water | 81.6 g | 2273 g | 3.6% | 7% | 2786 g |
| Ash | 0.8 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 50 μg | 900 μg | 5.6% | 11% | 1800 g |
| Retinol | 0.05 mg | ~ | |||
| Vitamin B1, thiamine | 0.04 mg | 1.5 mg | 2.7% | 5.3% | 3750 g |
| Vitamin B2, riboflavin | 0.06 mg | 1.8 mg | 3.3% | 6.5% | 3000 g |
| Vitamin B4, choline | 14.5 mg | 500 mg | 2.9% | 5.7% | 3448 g |
| Vitamin B5, pantothenic | 0.1 mg | 5 mg | 2% | 3.9% | 5000 g |
| Vitamin B6, pyridoxine | 0.1 mg | 2 mg | 5% | 9.8% | 2000 g |
| Vitamin B9, folate | 4.8 μg | 400 μg | 1.2% | 2.3% | 8333 g |
| Vitamin B12, cobalamin | 0.03 μg | 3 μg | 1% | 2% | 10000 g |
| Vitamin C, ascorbic | 5.3 mg | 90 mg | 5.9% | 11.5% | 1698 g |
| Vitamin D, calciferol | 0.1 μg | 10 μg | 1% | 2% | 10000 g |
| Vitamin E, alpha tocopherol, TE | 0.2 mg | 15 mg | 1.3% | 2.5% | 7500 g |
| Vitamin H, biotin | 1.1 μg | 50 μg | 2.2% | 4.3% | 4545 g |
| Vitamin PP, NE | 1.0486 mg | 20 mg | 5.2% | 10.2% | 1907 g |
| niacin | 0.7 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 179.6 mg | 2500 mg | 7.2% | 14.1% | 1392 g |
| Calcium, Ca | 37.7 mg | 1000 mg | 3.8% | 7.4% | 2653 g |
| Silicon, Si | 0.2 mg | 30 mg | 0.7% | 1.4% | 15000 g |
| Magnesium, Mg | 12.4 mg | 400 mg | 3.1% | 6.1% | 3226 g |
| Sodium, Na | 16.1 mg | 1300 mg | 1.2% | 2.3% | 8075 g |
| Sulfur, S | 12.8 mg | 1000 mg | 1.3% | 2.5% | 7813 g |
| Phosphorus, P | 45.5 mg | 800 mg | 5.7% | 11.2% | 1758 g |
| Chlorine, Cl | 420.4 mg | 2300 mg | 18.3% | 35.8% | 547 g |
| Trace Elements | |||||
| Aluminum, Al | 43.5 μg | ~ | |||
| Bohr, B | 1.5 μg | ~ | |||
| Vanadium, V | 3.7 μg | ~ | |||
| Iron, Fe | 1.4 mg | 18 mg | 7.8% | 15.3% | 1286 g |
| Iodine, I | 1 μg | 150 μg | 0.7% | 1.4% | 15000 g |
| Cobalt, Co | 0.7 μg | 10 μg | 7% | 13.7% | 1429 g |
| Manganese, Mn | 0.0267 mg | 2 mg | 1.3% | 2.5% | 7491 g |
| Copper, Cu | 10.1 μg | 1000 μg | 1% | 2% | 9901 g |
| Molybdenum, Mo. | 1.6 μg | 70 μg | 2.3% | 4.5% | 4375 g |
| Nickel, Ni | 0.09 μg | ~ | |||
| Olovo, Sn | 0.2 μg | ~ | |||
| Selenium, Se | 0.2 μg | 55 μg | 0.4% | 0.8% | 27500 g |
| Titan, you | 0.5 μg | ~ | |||
| Fluorine, F | 3.6 μg | 4000 μg | 0.1% | 0.2% | 111111 g |
| Chrome, Cr | 0.3 μg | 50 μg | 0.6% | 1.2% | 16667 g |
| Zinc, Zn | 0.0876 mg | 12 mg | 0.7% | 1.4% | 13699 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 2.5 g | ~ | |||
| Mono- and disaccharides (sugars) | 4.4 g | max 100 г | |||
| Sterols | |||||
| Cholesterol | 26.6 mg | max 300 mg |
The energy value is 51,1 kcal.
Baked rutabaga rich in vitamins and minerals such as: chlorine – 18,3%
- Chlorine necessary for the formation and secretion of hydrochloric acid in the body.
Calorie content AND CHEMICAL COMPOSITION OF THE RECIPE INGREDIENTS Baked rutabaga PER 100 g
- 37 kCal
- 0 kCal
- 334 kCal
- 899 kCal
- 157 kCal
Tags: How to cook, calorie content 51,1 kcal, chemical composition, nutritional value, what vitamins, minerals, baked rutabaga, recipe, calories, nutrients