Ingredients Cauliflower Soup
| water | 1500.0 (gram) |
| cauliflower | 500.0 (gram) |
| onion | 1.0 (piece) |
| carrot | 1.0 (piece) |
| butter | 1.0 (table spoon) |
| chicken egg | 2.0 (piece) |
| table salt | 3.0 (gram) |
| dill | 1.0 (table spoon) |
| cream | 0.5 (grain glass) |
Method of preparation
Put cauliflower in boiling salted water. Saute chopped onions and carrots in butter. Place in cauliflower broth. Cook until tender. Stir eggs and pour into soup. Boil and serve with finely chopped dill. Add sour cream.
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 | 36.8 kCal | 1684 kCal | 2.2% | 6% | 4576 g |
| Proteins | 1 g | 76 g | 1.3% | 3.5% | 7600 g |
| Fats | 3.2 g | 56 g | 5.7% | 15.5% | 1750 g |
| Carbohydrates | 1.1 g | 219 g | 0.5% | 1.4% | 19909 g |
| organic acids | 5.7 g | ~ | |||
| Alimentary fiber | 0.6 g | 20 g | 3% | 8.2% | 3333 g |
| Water | 89.9 g | 2273 g | 4% | 10.9% | 2528 g |
| Ash | 0.2 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 200 μg | 900 μg | 22.2% | 60.3% | 450 g |
| Retinol | 0.2 mg | ~ | |||
| Vitamin B1, thiamine | 0.02 mg | 1.5 mg | 1.3% | 3.5% | 7500 g |
| Vitamin B2, riboflavin | 0.04 mg | 1.8 mg | 2.2% | 6% | 4500 g |
| Vitamin B4, choline | 16.1 mg | 500 mg | 3.2% | 8.7% | 3106 g |
| Vitamin B5, pantothenic | 0.2 mg | 5 mg | 4% | 10.9% | 2500 g |
| Vitamin B6, pyridoxine | 0.03 mg | 2 mg | 1.5% | 4.1% | 6667 g |
| Vitamin B9, folate | 4 μg | 400 μg | 1% | 2.7% | 10000 g |
| Vitamin B12, cobalamin | 0.04 μg | 3 μg | 1.3% | 3.5% | 7500 g |
| Vitamin C, ascorbic | 4.8 mg | 90 mg | 5.3% | 14.4% | 1875 g |
| Vitamin D, calciferol | 0.1 μg | 10 μg | 1% | 2.7% | 10000 g |
| Vitamin E, alpha tocopherol, TE | 0.2 mg | 15 mg | 1.3% | 3.5% | 7500 g |
| Vitamin H, biotin | 1.2 μg | 50 μg | 2.4% | 6.5% | 4167 g |
| Vitamin PP, NE | 0.266 mg | 20 mg | 1.3% | 3.5% | 7519 g |
| niacin | 0.1 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 50 mg | 2500 mg | 2% | 5.4% | 5000 g |
| Calcium, Ca | 13.5 mg | 1000 mg | 1.4% | 3.8% | 7407 g |
| Magnesium, Mg | 4.7 mg | 400 mg | 1.2% | 3.3% | 8511 g |
| Sodium, Na | 9.8 mg | 1300 mg | 0.8% | 2.2% | 13265 g |
| Sulfur, S | 8.9 mg | 1000 mg | 0.9% | 2.4% | 11236 g |
| Phosphorus, P | 20.4 mg | 800 mg | 2.6% | 7.1% | 3922 g |
| Chlorine, Cl | 99 mg | 2300 mg | 4.3% | 11.7% | 2323 g |
| Trace Elements | |||||
| Aluminum, Al | 15.9 μg | ~ | |||
| Bohr, B | 8.8 μg | ~ | |||
| Vanadium, V | 2.1 μg | ~ | |||
| Iron, Fe | 0.4 mg | 18 mg | 2.2% | 6% | 4500 g |
| Iodine, I | 1.3 μg | 150 μg | 0.9% | 2.4% | 11538 g |
| Cobalt, Co | 0.6 μg | 10 μg | 6% | 16.3% | 1667 g |
| Lithium, Li | 0.1 μg | ~ | |||
| Manganese, Mn | 0.0112 mg | 2 mg | 0.6% | 1.6% | 17857 g |
| Copper, Cu | 8.3 μg | 1000 μg | 0.8% | 2.2% | 12048 g |
| Molybdenum, Mo. | 1.1 μg | 70 μg | 1.6% | 4.3% | 6364 g |
| Nickel, Ni | 0.2 μg | ~ | |||
| Rubidium, Rb | 10.7 μg | ~ | |||
| Selenium, Se | 0.01 μg | 55 μg | 550000 g | ||
| Fluorine, F | 4.7 μg | 4000 μg | 0.1% | 0.3% | 85106 g |
| Chrome, Cr | 0.3 μg | 50 μg | 0.6% | 1.6% | 16667 g |
| Zinc, Zn | 0.0858 mg | 12 mg | 0.7% | 1.9% | 13986 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 0.06 g | ~ | |||
| Mono- and disaccharides (sugars) | 0.9 g | max 100 г | |||
| Sterols | |||||
| Cholesterol | 21.5 mg | max 300 mg |
The energy value is 36,8 kcal.
Cauliflower soup rich in vitamins and minerals such as: vitamin A – 22,2%
- Vitamin A is responsible for normal development, reproductive function, skin and eye health, and maintaining immunity.
Calorie content AND CHEMICAL COMPOSITION OF THE RECIPE INGREDIENTS Cauliflower Soup PER 100 g
- 0 kCal
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- 41 kCal
- 35 kCal
- 661 kCal
- 157 kCal
- 0 kCal
- 40 kCal
- 162 kCal
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