Ingredients Carrot Puree
| carrot | 500.0 (gram) |
| butter | 100.0 (gram) |
| potatoes | 300.0 (gram) |
| table salt | 0.5 (teaspoon) |
| milk cow | 1.0 (grain glass) |
| dill | 1.0 (table spoon) |
Method of preparation
Peel the carrots, chop and simmer with some oil until tender. Grind the carrots in a mixer, add boiled potatoes, hot milk and salt, pounded into the mass. Beat the puree, add the remaining oil. When serving, sprinkle with finely chopped herbs.
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 | 105.7 kCal | 1684 kCal | 6.3% | 6% | 1593 g |
| Proteins | 1.7 g | 76 g | 2.2% | 2.1% | 4471 g |
| Fats | 8.4 g | 56 g | 15% | 14.2% | 667 g |
| Carbohydrates | 6.3 g | 219 g | 2.9% | 2.7% | 3476 g |
| organic acids | 23.6 g | ~ | |||
| Alimentary fiber | 1.9 g | 20 g | 9.5% | 9% | 1053 g |
| Water | 74.6 g | 2273 g | 3.3% | 3.1% | 3047 g |
| Ash | 0.9 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 3000 μg | 900 μg | 333.3% | 315.3% | 30 g |
| Retinol | 3 mg | ~ | |||
| Vitamin B1, thiamine | 0.05 mg | 1.5 mg | 3.3% | 3.1% | 3000 g |
| Vitamin B2, riboflavin | 0.08 mg | 1.8 mg | 4.4% | 4.2% | 2250 g |
| Vitamin B4, choline | 5.7 mg | 500 mg | 1.1% | 1% | 8772 g |
| Vitamin B5, pantothenic | 0.2 mg | 5 mg | 4% | 3.8% | 2500 g |
| Vitamin B6, pyridoxine | 0.1 mg | 2 mg | 5% | 4.7% | 2000 g |
| Vitamin B9, folate | 6.1 μg | 400 μg | 1.5% | 1.4% | 6557 g |
| Vitamin B12, cobalamin | 0.1 μg | 3 μg | 3.3% | 3.1% | 3000 g |
| Vitamin C, ascorbic | 5.8 mg | 90 mg | 6.4% | 6.1% | 1552 g |
| Vitamin D, calciferol | 0.03 μg | 10 μg | 0.3% | 0.3% | 33333 g |
| Vitamin E, alpha tocopherol, TE | 0.4 mg | 15 mg | 2.7% | 2.6% | 3750 g |
| Vitamin H, biotin | 0.8 μg | 50 μg | 1.6% | 1.5% | 6250 g |
| Vitamin PP, NE | 0.8822 mg | 20 mg | 4.4% | 4.2% | 2267 g |
| niacin | 0.6 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 227.8 mg | 2500 mg | 9.1% | 8.6% | 1097 g |
| Calcium, Ca | 48.2 mg | 1000 mg | 4.8% | 4.5% | 2075 g |
| Magnesium, Mg | 22.6 mg | 400 mg | 5.7% | 5.4% | 1770 g |
| Sodium, Na | 23.6 mg | 1300 mg | 1.8% | 1.7% | 5508 g |
| Sulfur, S | 16.3 mg | 1000 mg | 1.6% | 1.5% | 6135 g |
| Phosphorus, P | 56.7 mg | 800 mg | 7.1% | 6.7% | 1411 g |
| Chlorine, Cl | 422.2 mg | 2300 mg | 18.4% | 17.4% | 545 g |
| Trace Elements | |||||
| Aluminum, Al | 289.4 μg | ~ | |||
| Bohr, B | 92.5 μg | ~ | |||
| Vanadium, V | 63.2 μg | ~ | |||
| Iron, Fe | 0.5 mg | 18 mg | 2.8% | 2.6% | 3600 g |
| Iodine, I | 4.9 μg | 150 μg | 3.3% | 3.1% | 3061 g |
| Cobalt, Co | 1.9 μg | 10 μg | 19% | 18% | 526 g |
| Lithium, Li | 16.7 μg | ~ | |||
| Manganese, Mn | 0.106 mg | 2 mg | 5.3% | 5% | 1887 g |
| Copper, Cu | 59.6 μg | 1000 μg | 6% | 5.7% | 1678 g |
| Molybdenum, Mo. | 10.5 μg | 70 μg | 15% | 14.2% | 667 g |
| Nickel, Ni | 3.1 μg | ~ | |||
| Olovo, Sn | 3.2 μg | ~ | |||
| Rubidium, Rb | 94.9 μg | ~ | |||
| Selenium, Se | 0.5 μg | 55 μg | 0.9% | 0.9% | 11000 g |
| Strontium, Sr. | 4.1 μg | ~ | |||
| Fluorine, F | 30 μg | 4000 μg | 0.8% | 0.8% | 13333 g |
| Chrome, Cr | 3.4 μg | 50 μg | 6.8% | 6.4% | 1471 g |
| Zinc, Zn | 0.3187 mg | 12 mg | 2.7% | 2.6% | 3765 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 2.5 g | ~ | |||
| Mono- and disaccharides (sugars) | 3.7 g | max 100 г |
The energy value is 105,7 kcal.
Carrot puree rich in vitamins and minerals such as: vitamin A – 333,3%, chlorine – 18,4%, cobalt – 19%, molybdenum – 15%
- Vitamin A is responsible for normal development, reproductive function, skin and eye health, and maintaining immunity.
- Chlorine necessary for the formation and secretion of hydrochloric acid in the body.
- Cobalt is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism.
- Molybdenum is a cofactor of many enzymes that provide the metabolism of sulfur-containing amino acids, purines and pyrimidines.
Calorie content AND CHEMICAL COMPOSITION OF THE INGREDIENTS OF THE RECIPE Carrot puree PER 100 g
- 35 kCal
- 661 kCal
- 77 kCal
- 0 kCal
- 60 kCal
- 40 kCal
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