Carrot puree recipe. Calorie, chemical composition and nutritional value.

Contents

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.
NutrientQuantityNorm**% of the norm in 100 g% of the norm in 100 kcal100% normal
Calorie value105.7 kCal1684 kCal6.3%6%1593 g
Proteins1.7 g76 g2.2%2.1%4471 g
Fats8.4 g56 g15%14.2%667 g
Carbohydrates6.3 g219 g2.9%2.7%3476 g
organic acids23.6 g~
Alimentary fiber1.9 g20 g9.5%9%1053 g
Water74.6 g2273 g3.3%3.1%3047 g
Ash0.9 g~
Vitamins
Vitamin A, RE3000 μg900 μg333.3%315.3%30 g
Retinol3 mg~
Vitamin B1, thiamine0.05 mg1.5 mg3.3%3.1%3000 g
Vitamin B2, riboflavin0.08 mg1.8 mg4.4%4.2%2250 g
Vitamin B4, choline5.7 mg500 mg1.1%1%8772 g
Vitamin B5, pantothenic0.2 mg5 mg4%3.8%2500 g
Vitamin B6, pyridoxine0.1 mg2 mg5%4.7%2000 g
Vitamin B9, folate6.1 μg400 μg1.5%1.4%6557 g
Vitamin B12, cobalamin0.1 μg3 μg3.3%3.1%3000 g
Vitamin C, ascorbic5.8 mg90 mg6.4%6.1%1552 g
Vitamin D, calciferol0.03 μg10 μg0.3%0.3%33333 g
Vitamin E, alpha tocopherol, TE0.4 mg15 mg2.7%2.6%3750 g
Vitamin H, biotin0.8 μg50 μg1.6%1.5%6250 g
Vitamin PP, NE0.8822 mg20 mg4.4%4.2%2267 g
niacin0.6 mg~
Macronutrients
Potassium, K227.8 mg2500 mg9.1%8.6%1097 g
Calcium, Ca48.2 mg1000 mg4.8%4.5%2075 g
Magnesium, Mg22.6 mg400 mg5.7%5.4%1770 g
Sodium, Na23.6 mg1300 mg1.8%1.7%5508 g
Sulfur, S16.3 mg1000 mg1.6%1.5%6135 g
Phosphorus, P56.7 mg800 mg7.1%6.7%1411 g
Chlorine, Cl422.2 mg2300 mg18.4%17.4%545 g
Trace Elements
Aluminum, Al289.4 μg~
Bohr, B92.5 μg~
Vanadium, V63.2 μg~
Iron, Fe0.5 mg18 mg2.8%2.6%3600 g
Iodine, I4.9 μg150 μg3.3%3.1%3061 g
Cobalt, Co1.9 μg10 μg19%18%526 g
Lithium, Li16.7 μg~
Manganese, Mn0.106 mg2 mg5.3%5%1887 g
Copper, Cu59.6 μg1000 μg6%5.7%1678 g
Molybdenum, Mo.10.5 μg70 μg15%14.2%667 g
Nickel, Ni3.1 μg~
Olovo, Sn3.2 μg~
Rubidium, Rb94.9 μg~
Selenium, Se0.5 μg55 μg0.9%0.9%11000 g
Strontium, Sr.4.1 μg~
Fluorine, F30 μg4000 μg0.8%0.8%13333 g
Chrome, Cr3.4 μg50 μg6.8%6.4%1471 g
Zinc, Zn0.3187 mg12 mg2.7%2.6%3765 g
Digestible carbohydrates
Starch and dextrins2.5 g~
Mono- and disaccharides (sugars)3.7 gmax 100 г
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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
Tags: How to cook, calorie content 105,7 kcal, chemical composition, nutritional value, what vitamins, minerals, how to make carrot puree, recipe, calories, nutrients

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