Ingredients Cucumber Salad
| cucumber | 3.0 (piece) |
| cream | 50.0 (gram) |
| vinegar | 10.0 (gram) |
| table salt | 2.0 (gram) |
| ground black pepper | 0.1 (gram) |
Method of preparation
Cut the washed and peeled fresh cucumbers into thin slices and place in a salad bowl. Before serving, lightly salt the cucumbers, sprinkle with pepper and pour over sour cream mixed with salt and vinegar. Sprinkle with dill on top. Serve salad with meat and fish cakes, fried meat and fish or as an independent dish.
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 | 57 kCal | 1684 kCal | 3.4% | 6% | 2954 g |
| Proteins | 1.1 g | 76 g | 1.4% | 2.5% | 6909 g |
| Fats | 4.5 g | 56 g | 8% | 14% | 1244 g |
| Carbohydrates | 3.2 g | 219 g | 1.5% | 2.6% | 6844 g |
| organic acids | 23 g | ~ | |||
| Alimentary fiber | 1.2 g | 20 g | 6% | 10.5% | 1667 g |
| Water | 86.4 g | 2273 g | 3.8% | 6.7% | 2631 g |
| Ash | 0.5 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 100 μg | 900 μg | 11.1% | 19.5% | 900 g |
| Retinol | 0.1 mg | ~ | |||
| Vitamin B1, thiamine | 0.03 mg | 1.5 mg | 2% | 3.5% | 5000 g |
| Vitamin B2, riboflavin | 0.05 mg | 1.8 mg | 2.8% | 4.9% | 3600 g |
| Vitamin B4, choline | 18.4 mg | 500 mg | 3.7% | 6.5% | 2717 g |
| Vitamin B5, pantothenic | 0.2 mg | 5 mg | 4% | 7% | 2500 g |
| Vitamin B6, pyridoxine | 0.05 mg | 2 mg | 2.5% | 4.4% | 4000 g |
| Vitamin B9, folate | 4.8 μg | 400 μg | 1.2% | 2.1% | 8333 g |
| Vitamin B12, cobalamin | 0.05 μg | 3 μg | 1.7% | 3% | 6000 g |
| Vitamin C, ascorbic | 8.9 mg | 90 mg | 9.9% | 17.4% | 1011 g |
| Vitamin D, calciferol | 0.02 μg | 10 μg | 0.2% | 0.4% | 50000 g |
| Vitamin E, alpha tocopherol, TE | 0.2 mg | 15 mg | 1.3% | 2.3% | 7500 g |
| Vitamin H, biotin | 1.3 μg | 50 μg | 2.6% | 4.6% | 3846 g |
| Vitamin PP, NE | 0.3826 mg | 20 mg | 1.9% | 3.3% | 5227 g |
| niacin | 0.2 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 138.2 mg | 2500 mg | 5.5% | 9.6% | 1809 g |
| Calcium, Ca | 35 mg | 1000 mg | 3.5% | 6.1% | 2857 g |
| Magnesium, Mg | 13.4 mg | 400 mg | 3.4% | 6% | 2985 g |
| Sodium, Na | 14 mg | 1300 mg | 1.1% | 1.9% | 9286 g |
| Sulfur, S | 1.1 mg | 1000 mg | 0.1% | 0.2% | 90909 g |
| Phosphorus, P | 45.7 mg | 800 mg | 5.7% | 10% | 1751 g |
| Chlorine, Cl | 384.5 mg | 2300 mg | 16.7% | 29.3% | 598 g |
| Trace Elements | |||||
| Aluminum, Al | 373.8 μg | ~ | |||
| Iron, Fe | 0.9 mg | 18 mg | 5% | 8.8% | 2000 g |
| Iodine, I | 3.7 μg | 150 μg | 2.5% | 4.4% | 4054 g |
| Cobalt, Co | 1 μg | 10 μg | 10% | 17.5% | 1000 g |
| Manganese, Mn | 0.1602 mg | 2 mg | 8% | 14% | 1248 g |
| Copper, Cu | 92.5 μg | 1000 μg | 9.3% | 16.3% | 1081 g |
| Molybdenum, Mo. | 2.3 μg | 70 μg | 3.3% | 5.8% | 3043 g |
| Selenium, Se | 0.04 μg | 55 μg | 0.1% | 0.2% | 137500 g |
| Fluorine, F | 17 μg | 4000 μg | 0.4% | 0.7% | 23529 g |
| Chrome, Cr | 5.3 μg | 50 μg | 10.6% | 18.6% | 943 g |
| Zinc, Zn | 0.2282 mg | 12 mg | 1.9% | 3.3% | 5259 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 0.09 g | ~ | |||
| Mono- and disaccharides (sugars) | 2.2 g | max 100 г |
The energy value is 57 kcal.
Cucumber salad rich in vitamins and minerals such as: vitamin A – 11,1%, chlorine – 16,7%
- 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.
Calorie content AND CHEMICAL COMPOSITION OF THE RECIPE INGREDIENTS Cucumber salad PER 100 g
- 14 kCal
- 162 kCal
- 11 kCal
- 0 kCal
- 255 kCal
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