Ingredients Duck soup
| duck | 1000.0 (gram) |
| onion | 1.0 (piece) |
| carrot | 1.0 (piece) |
| parsley root | 1.0 (piece) |
| pearl barley | 0.5 (grain glass) |
| melted butter | 1.0 (table spoon) |
| cream | 3.0 (table spoon) |
Method of preparation
Rinse half of the duck well, gut, cut into portions and put in a saucepan together with the offal. There, put onion and roots sautéed in oil, as well as pearl barley soaked the night before, well strained from water. Cook until tender. Season with sour cream before serving.
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 | 283 kCal | 1684 kCal | 16.8% | 5.9% | 595 g |
| Proteins | 10.9 g | 76 g | 14.3% | 5.1% | 697 g |
| Fats | 23 g | 56 g | 41.1% | 14.5% | 243 g |
| Carbohydrates | 8.6 g | 219 g | 3.9% | 1.4% | 2547 g |
| organic acids | 0.02 g | ~ | |||
| Alimentary fiber | 0.4 g | 20 g | 2% | 0.7% | 5000 g |
| Water | 42 g | 2273 g | 1.8% | 0.6% | 5412 g |
| Ash | 0.6 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 400 μg | 900 μg | 44.4% | 15.7% | 225 g |
| Retinol | 0.4 mg | ~ | |||
| Vitamin B1, thiamine | 0.06 mg | 1.5 mg | 4% | 1.4% | 2500 g |
| Vitamin B2, riboflavin | 0.09 mg | 1.8 mg | 5% | 1.8% | 2000 g |
| Vitamin B4, choline | 62.9 mg | 500 mg | 12.6% | 4.5% | 795 g |
| Vitamin B5, pantothenic | 0.3 mg | 5 mg | 6% | 2.1% | 1667 g |
| Vitamin B6, pyridoxine | 0.2 mg | 2 mg | 10% | 3.5% | 1000 g |
| Vitamin B9, folate | 5.9 μg | 400 μg | 1.5% | 0.5% | 6780 g |
| Vitamin B12, cobalamin | 0.03 μg | 3 μg | 1% | 0.4% | 10000 g |
| Vitamin C, ascorbic | 1 mg | 90 mg | 1.1% | 0.4% | 9000 g |
| Vitamin D, calciferol | 0.01 μg | 10 μg | 0.1% | 100000 g | |
| Vitamin E, alpha tocopherol, TE | 0.4 mg | 15 mg | 2.7% | 1% | 3750 g |
| Vitamin H, biotin | 0.4 μg | 50 μg | 0.8% | 0.3% | 12500 g |
| Vitamin PP, NE | 3.6094 mg | 20 mg | 18% | 6.4% | 554 g |
| niacin | 1.8 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 112.7 mg | 2500 mg | 4.5% | 1.6% | 2218 g |
| Calcium, Ca | 28.2 mg | 1000 mg | 2.8% | 1% | 3546 g |
| Magnesium, Mg | 20.1 mg | 400 mg | 5% | 1.8% | 1990 g |
| Sodium, Na | 28.6 mg | 1300 mg | 2.2% | 0.8% | 4545 g |
| Sulfur, S | 91.3 mg | 1000 mg | 9.1% | 3.2% | 1095 g |
| Phosphorus, P | 138.7 mg | 800 mg | 17.3% | 6.1% | 577 g |
| Chlorine, Cl | 46.5 mg | 2300 mg | 2% | 0.7% | 4946 g |
| Trace Elements | |||||
| Aluminum, Al | 28.1 μg | ~ | |||
| Bohr, B | 15.7 μg | ~ | |||
| Vanadium, V | 4.1 μg | ~ | |||
| Iron, Fe | 1.9 mg | 18 mg | 10.6% | 3.7% | 947 g |
| Iodine, I | 2.8 μg | 150 μg | 1.9% | 0.7% | 5357 g |
| Cobalt, Co | 4.7 μg | 10 μg | 47% | 16.6% | 213 g |
| Lithium, Li | 0.2 μg | ~ | |||
| Manganese, Mn | 0.0941 mg | 2 mg | 4.7% | 1.7% | 2125 g |
| Copper, Cu | 247.2 μg | 1000 μg | 24.7% | 8.7% | 405 g |
| Molybdenum, Mo. | 6.8 μg | 70 μg | 9.7% | 3.4% | 1029 g |
| Nickel, Ni | 2.5 μg | ~ | |||
| Rubidium, Rb | 17.6 μg | ~ | |||
| Selenium, Se | 0.03 μg | 55 μg | 0.1% | 183333 g | |
| Titan, you | 1.8 μg | ~ | |||
| Fluorine, F | 71 μg | 4000 μg | 1.8% | 0.6% | 5634 g |
| Chrome, Cr | 8.5 μg | 50 μg | 17% | 6% | 588 g |
| Zinc, Zn | 1.3222 mg | 12 mg | 11% | 3.9% | 908 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 6.8 g | ~ | |||
| Mono- and disaccharides (sugars) | 0.9 g | max 100 г |
The energy value is 283 kcal.
Duck soup rich in vitamins and minerals such as: vitamin A – 44,4%, choline – 12,6%, vitamin PP – 18%, phosphorus – 17,3%, cobalt – 47%, copper – 24,7%, chromium – 17%, zinc – 11%
- Vitamin A is responsible for normal development, reproductive function, skin and eye health, and maintaining immunity.
- Mixed is a part of lecithin, plays a role in the synthesis and metabolism of phospholipids in the liver, is a source of free methyl groups, acts as a lipotropic factor.
- Vitamin PP participates in redox reactions of energy metabolism. Insufficient vitamin intake is accompanied by disruption of the normal state of the skin, gastrointestinal tract and nervous system.
- Phosphorus takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is a part of phospholipids, nucleotides and nucleic acids, is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, rickets.
- Cobalt is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism.
- Copper is a part of enzymes with redox activity and involved in iron metabolism, stimulates the absorption of proteins and carbohydrates. Participates in the processes of providing the tissues of the human body with oxygen. The deficiency is manifested by disorders in the formation of the cardiovascular system and skeleton, the development of connective tissue dysplasia.
- Chrome participates in the regulation of blood glucose levels, enhancing the effect of insulin. Deficiency leads to decreased glucose tolerance.
- Zinc is a part of more than 300 enzymes, participates in the processes of synthesis and decomposition of carbohydrates, proteins, fats, nucleic acids and in the regulation of the expression of a number of genes. Insufficient consumption leads to anemia, secondary immunodeficiency, liver cirrhosis, sexual dysfunction, and fetal malformations. Recent studies have revealed the ability of high doses of zinc to disrupt copper absorption and thereby contribute to the development of anemia.
Calorie content AND CHEMICAL COMPOSITION OF THE RECIPE INGREDIENTS Duck Soup PER 100 g
- 405 kCal
- 41 kCal
- 35 kCal
- 51 kCal
- 315 kCal
- 162 kCal
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