Ingredients Bean soup
| water | 2000.0 (gram) |
| beans | 1.0 (grain glass) |
| onion | 2.0 (piece) |
| carrot | 2.0 (piece) |
| butter | 2.0 (table spoon) |
| parsley | 0.5 (table spoon) |
| tomato paste | 1.0 (table spoon) |
| table salt | 0.5 (teaspoon) |
| mayonnaise | 100.0 (gram) |
Method of preparation
Cook the beans until tender. Saute finely chopped onions and grated carrots in butter. Put sautéed onions and carrots in a saucepan with ready-made beans, add herbs. Boil until tender. Add tomato paste 3 minutes before cooking. Serve with mayonnaise.
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 | 66.3 kCal | 1684 kCal | 3.9% | 5.9% | 2540 g |
| Proteins | 1.7 g | 76 g | 2.2% | 3.3% | 4471 g |
| Fats | 4.8 g | 56 g | 8.6% | 13% | 1167 g |
| Carbohydrates | 4.2 g | 219 g | 1.9% | 2.9% | 5214 g |
| organic acids | 7.9 g | ~ | |||
| Alimentary fiber | 0.7 g | 20 g | 3.5% | 5.3% | 2857 g |
| Water | 86.5 g | 2273 g | 3.8% | 5.7% | 2628 g |
| Ash | 0.4 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 300 μg | 900 μg | 33.3% | 50.2% | 300 g |
| Retinol | 0.3 mg | ~ | |||
| Vitamin B1, thiamine | 0.03 mg | 1.5 mg | 2% | 3% | 5000 g |
| Vitamin B2, riboflavin | 0.02 mg | 1.8 mg | 1.1% | 1.7% | 9000 g |
| Vitamin B4, choline | 0.6 mg | 500 mg | 0.1% | 0.2% | 83333 g |
| Vitamin B5, pantothenic | 0.08 mg | 5 mg | 1.6% | 2.4% | 6250 g |
| Vitamin B6, pyridoxine | 0.06 mg | 2 mg | 3% | 4.5% | 3333 g |
| Vitamin B9, folate | 6 μg | 400 μg | 1.5% | 2.3% | 6667 g |
| Vitamin C, ascorbic | 0.9 mg | 90 mg | 1% | 1.5% | 10000 g |
| Vitamin D, calciferol | 0.004 μg | 10 μg | 250000 g | ||
| Vitamin E, alpha tocopherol, TE | 1.6 mg | 15 mg | 10.7% | 16.1% | 938 g |
| Vitamin H, biotin | 0.03 μg | 50 μg | 0.1% | 0.2% | 166667 g |
| Vitamin PP, NE | 0.4822 mg | 20 mg | 2.4% | 3.6% | 4148 g |
| niacin | 0.2 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 100.6 mg | 2500 mg | 4% | 6% | 2485 g |
| Calcium, Ca | 14.7 mg | 1000 mg | 1.5% | 2.3% | 6803 g |
| Silicon, Si | 5.9 mg | 30 mg | 19.7% | 29.7% | 508 g |
| Magnesium, Mg | 9.6 mg | 400 mg | 2.4% | 3.6% | 4167 g |
| Sodium, Na | 25.3 mg | 1300 mg | 1.9% | 2.9% | 5138 g |
| Sulfur, S | 13.2 mg | 1000 mg | 1.3% | 2% | 7576 g |
| Phosphorus, P | 40.6 mg | 800 mg | 5.1% | 7.7% | 1970 g |
| Chlorine, Cl | 127.8 mg | 2300 mg | 5.6% | 8.4% | 1800 g |
| Trace Elements | |||||
| Aluminum, Al | 67.2 μg | ~ | |||
| Bohr, B | 45.8 μg | ~ | |||
| Vanadium, V | 15.7 μg | ~ | |||
| Iron, Fe | 0.9 mg | 18 mg | 5% | 7.5% | 2000 g |
| Iodine, I | 1.1 μg | 150 μg | 0.7% | 1.1% | 13636 g |
| Cobalt, Co | 1.5 μg | 10 μg | 15% | 22.6% | 667 g |
| Lithium, Li | 0.2 μg | ~ | |||
| Manganese, Mn | 0.1019 mg | 2 mg | 5.1% | 7.7% | 1963 g |
| Copper, Cu | 37.3 μg | 1000 μg | 3.7% | 5.6% | 2681 g |
| Molybdenum, Mo. | 3.5 μg | 70 μg | 5% | 7.5% | 2000 g |
| Nickel, Ni | 11.4 μg | ~ | |||
| Rubidium, Rb | 17.7 μg | ~ | |||
| Selenium, Se | 1.6 μg | 55 μg | 2.9% | 4.4% | 3438 g |
| Titan, you | 9.6 μg | ~ | |||
| Fluorine, F | 5.9 μg | 4000 μg | 0.1% | 0.2% | 67797 g |
| Chrome, Cr | 0.8 μg | 50 μg | 1.6% | 2.4% | 6250 g |
| Zinc, Zn | 0.2545 mg | 12 mg | 2.1% | 3.2% | 4715 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 2.7 g | ~ | |||
| Mono- and disaccharides (sugars) | 1 g | max 100 г |
The energy value is 66,3 kcal.
Bean soup rich in vitamins and minerals such as: vitamin A – 33,3%, silicon – 19,7%, cobalt – 15%
- Vitamin A is responsible for normal development, reproductive function, skin and eye health, and maintaining immunity.
- Silicon is included as a structural component in glycosaminoglycans and stimulates collagen synthesis.
- Cobalt is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism.
Calorie content AND CHEMICAL COMPOSITION OF THE RECIPE INGREDIENTS Bean soup PER 100 g
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