Ingredients Boiled cauliflower
| cauliflower | 800.0 (gram) |
| butter | 4.0 (table spoon) |
| breadcrumbs | 2.0 (table spoon) |
| table salt | 1.0 (teaspoon) |
Method of preparation
Divide the cabbage into inflorescences in salted boiling water, to which you can add milk or vinegar to preserve the white color of the cabbage. Cook over low heat, then remove from the water with a slotted spoon, let the water drain on a sieve, put on a dish, pour with melted butter and sprinkle with grated breadcrumbs.
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 | 178.8 kCal | 1684 kCal | 10.6% | 5.9% | 942 g |
| Proteins | 1.3 g | 76 g | 1.7% | 1% | 5846 g |
| Fats | 18.3 g | 56 g | 32.7% | 18.3% | 306 g |
| Carbohydrates | 2.3 g | 219 g | 1.1% | 0.6% | 9522 g |
| organic acids | 53.2 g | ~ | |||
| Alimentary fiber | 2.9 g | 20 g | 14.5% | 8.1% | 690 g |
| Water | 65.3 g | 2273 g | 2.9% | 1.6% | 3481 g |
| Ash | 0.7 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 200 μg | 900 μg | 22.2% | 12.4% | 450 g |
| Retinol | 0.2 mg | ~ | |||
| Vitamin B1, thiamine | 0.06 mg | 1.5 mg | 4% | 2.2% | 2500 g |
| Vitamin B2, riboflavin | 0.08 mg | 1.8 mg | 4.4% | 2.5% | 2250 g |
| Vitamin B5, pantothenic | 0.5 mg | 5 mg | 10% | 5.6% | 1000 g |
| Vitamin B6, pyridoxine | 0.09 mg | 2 mg | 4.5% | 2.5% | 2222 g |
| Vitamin B9, folate | 13.3 μg | 400 μg | 3.3% | 1.8% | 3008 g |
| Vitamin C, ascorbic | 26.4 mg | 90 mg | 29.3% | 16.4% | 341 g |
| Vitamin D, calciferol | 0.04 μg | 10 μg | 0.4% | 0.2% | 25000 g |
| Vitamin E, alpha tocopherol, TE | 0.6 mg | 15 mg | 4% | 2.2% | 2500 g |
| Vitamin H, biotin | 0.9 μg | 50 μg | 1.8% | 1% | 5556 g |
| Vitamin PP, NE | 0.6158 mg | 20 mg | 3.1% | 1.7% | 3248 g |
| niacin | 0.4 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 75.2 mg | 2500 mg | 3% | 1.7% | 3324 g |
| Calcium, Ca | 21.6 mg | 1000 mg | 2.2% | 1.2% | 4630 g |
| Magnesium, Mg | 9.1 mg | 400 mg | 2.3% | 1.3% | 4396 g |
| Sodium, Na | 8.7 mg | 1300 mg | 0.7% | 0.4% | 14943 g |
| Sulfur, S | 2.5 mg | 1000 mg | 0.3% | 0.2% | 40000 g |
| Phosphorus, P | 31.2 mg | 800 mg | 3.9% | 2.2% | 2564 g |
| Chlorine, Cl | 819.9 mg | 2300 mg | 35.6% | 19.9% | 281 g |
| Trace Elements | |||||
| Iron, Fe | 0.9 mg | 18 mg | 5% | 2.8% | 2000 g |
| Cobalt, Co | 0.2 μg | 10 μg | 2% | 1.1% | 5000 g |
| Manganese, Mn | 0.0039 mg | 2 mg | 0.2% | 0.1% | 51282 g |
| Copper, Cu | 4.3 μg | 1000 μg | 0.4% | 0.2% | 23256 g |
| Molybdenum, Mo. | 1.5 μg | 70 μg | 2.1% | 1.2% | 4667 g |
| Zinc, Zn | 0.0302 mg | 12 mg | 0.3% | 0.2% | 39735 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 0.2 g | ~ | |||
| Mono- and disaccharides (sugars) | 2 g | max 100 г |
The energy value is 178,8 kcal.
Boiled cauliflower rich in vitamins and minerals such as: vitamin A – 22,2%, vitamin C – 29,3%, chlorine – 35,6%
- Vitamin A is responsible for normal development, reproductive function, skin and eye health, and maintaining immunity.
- Vitamin C participates in redox reactions, the functioning of the immune system, promotes the absorption of iron. Deficiency leads to loose and bleeding gums, nosebleeds due to increased permeability and fragility of the blood capillaries.
- Chlorine necessary for the formation and secretion of hydrochloric acid in the body.
Calorie content AND CHEMICAL COMPOSITION OF THE RECIPE INGREDIENTS Boiled cauliflower PER 100 g
- 30 kCal
- 661 kCal
- 0 kCal
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