Ingredients Cauliflower Salad
| cauliflower | 1.0 (piece) |
| kefir | 1.0 (grain glass) |
| sunflower oil | 2.0 (table spoon) |
Method of preparation
Sort the head of cabbage into inflorescences and boil in salted water. Beat kefir with vegetable oil, salt, sugar and season the cabbage with this mixture.
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 | 53.2 kCal | 1684 kCal | 3.2% | 6% | 3165 g |
| Proteins | 1.8 g | 76 g | 2.4% | 4.5% | 4222 g |
| Fats | 3.8 g | 56 g | 6.8% | 12.8% | 1474 g |
| Carbohydrates | 3.1 g | 219 g | 1.4% | 2.6% | 7065 g |
| organic acids | 0.06 g | ~ | |||
| Alimentary fiber | 1.7 g | 20 g | 8.5% | 16% | 1176 g |
| Water | 71.1 g | 2273 g | 3.1% | 5.8% | 3197 g |
| Ash | 0.6 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 20 μg | 900 μg | 2.2% | 4.1% | 4500 g |
| Retinol | 0.02 mg | ~ | |||
| Vitamin B1, thiamine | 0.07 mg | 1.5 mg | 4.7% | 8.8% | 2143 g |
| Vitamin B2, riboflavin | 0.1 mg | 1.8 mg | 5.6% | 10.5% | 1800 g |
| Vitamin B4, choline | 7.7 mg | 500 mg | 1.5% | 2.8% | 6494 g |
| Vitamin B5, pantothenic | 0.6 mg | 5 mg | 12% | 22.6% | 833 g |
| Vitamin B6, pyridoxine | 0.1 mg | 2 mg | 5% | 9.4% | 2000 g |
| Vitamin B9, folate | 15.9 μg | 400 μg | 4% | 7.5% | 2516 g |
| Vitamin B12, cobalamin | 0.07 μg | 3 μg | 2.3% | 4.3% | 4286 g |
| Vitamin C, ascorbic | 28.9 mg | 90 mg | 32.1% | 60.3% | 311 g |
| Vitamin E, alpha tocopherol, TE | 1.4 mg | 15 mg | 9.3% | 17.5% | 1071 g |
| Vitamin H, biotin | 1.6 μg | 50 μg | 3.2% | 6% | 3125 g |
| Vitamin PP, NE | 0.6988 mg | 20 mg | 3.5% | 6.6% | 2862 g |
| niacin | 0.4 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 104.2 mg | 2500 mg | 4.2% | 7.9% | 2399 g |
| Calcium, Ca | 36.7 mg | 1000 mg | 3.7% | 7% | 2725 g |
| Magnesium, Mg | 12.3 mg | 400 mg | 3.1% | 5.8% | 3252 g |
| Sodium, Na | 11.3 mg | 1300 mg | 0.9% | 1.7% | 11504 g |
| Sulfur, S | 5.2 mg | 1000 mg | 0.5% | 0.9% | 19231 g |
| Phosphorus, P | 46.5 mg | 800 mg | 5.8% | 10.9% | 1720 g |
| Chlorine, Cl | 19.7 mg | 2300 mg | 0.9% | 1.7% | 11675 g |
| Trace Elements | |||||
| Iron, Fe | 0.9 mg | 18 mg | 5% | 9.4% | 2000 g |
| Iodine, I | 1.6 μg | 150 μg | 1.1% | 2.1% | 9375 g |
| Cobalt, Co | 0.2 μg | 10 μg | 2% | 3.8% | 5000 g |
| Manganese, Mn | 0.0011 mg | 2 mg | 0.1% | 0.2% | 181818 g |
| Copper, Cu | 1.8 μg | 1000 μg | 0.2% | 0.4% | 55556 g |
| Molybdenum, Mo. | 0.9 μg | 70 μg | 1.3% | 2.4% | 7778 g |
| Selenium, Se | 0.4 μg | 55 μg | 0.7% | 1.3% | 13750 g |
| Fluorine, F | 3.6 μg | 4000 μg | 0.1% | 0.2% | 111111 g |
| Chrome, Cr | 0.4 μg | 50 μg | 0.8% | 1.5% | 12500 g |
| Zinc, Zn | 0.0718 mg | 12 mg | 0.6% | 1.1% | 16713 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 0.2 g | ~ | |||
| Mono- and disaccharides (sugars) | 2.1 g | max 100 г |
The energy value is 53,2 kcal.
Cauliflower salad rich in vitamins and minerals such as: vitamin B5 – 12%, vitamin C – 32,1%
- Vitamin B5 participates in protein, fat, carbohydrate metabolism, cholesterol metabolism, the synthesis of a number of hormones, hemoglobin, promotes the absorption of amino acids and sugars in the intestine, supports the function of the adrenal cortex. Lack of pantothenic acid can lead to damage to the skin and mucous membranes.
- 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.
Calorie content AND CHEMICAL COMPOSITION OF THE RECIPE INGREDIENTS Cauliflower salad PER 100 g
- 30 kCal
- 59 kCal
- 899 kCal
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