Ingredients Pasta with egg
| pasta | 200.0 (gram) |
| water | 500.0 (gram) |
| butter | 2.0 (table spoon) |
| chicken egg | 2.0 (piece) |
| table salt | 0.5 (teaspoon) |
Method of preparation
Dip the pasta in salted boiling water and cook until tender. Add butter and beaten eggs, stir, put the pan in the oven and bake without stirring.
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 | 114.9 kCal | 1684 kCal | 6.8% | 5.9% | 1466 g |
| Proteins | 3.1 g | 76 g | 4.1% | 3.6% | 2452 g |
| Fats | 7.5 g | 56 g | 13.4% | 11.7% | 747 g |
| Carbohydrates | 9.4 g | 219 g | 4.3% | 3.7% | 2330 g |
| organic acids | 24.8 g | ~ | |||
| Alimentary fiber | 0.6 g | 20 g | 3% | 2.6% | 3333 g |
| Water | 67.6 g | 2273 g | 3% | 2.6% | 3362 g |
| Ash | 0.1 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 80 μg | 900 μg | 8.9% | 7.7% | 1125 g |
| Retinol | 0.08 mg | ~ | |||
| Vitamin B1, thiamine | 0.03 mg | 1.5 mg | 2% | 1.7% | 5000 g |
| Vitamin B2, riboflavin | 0.05 mg | 1.8 mg | 2.8% | 2.4% | 3600 g |
| Vitamin B4, choline | 30.5 mg | 500 mg | 6.1% | 5.3% | 1639 g |
| Vitamin B5, pantothenic | 0.2 mg | 5 mg | 4% | 3.5% | 2500 g |
| Vitamin B6, pyridoxine | 0.04 mg | 2 mg | 2% | 1.7% | 5000 g |
| Vitamin B9, folate | 3.5 μg | 400 μg | 0.9% | 0.8% | 11429 g |
| Vitamin B12, cobalamin | 0.05 μg | 3 μg | 1.7% | 1.5% | 6000 g |
| Vitamin D, calciferol | 0.2 μg | 10 μg | 2% | 1.7% | 5000 g |
| Vitamin E, alpha tocopherol, TE | 0.6 mg | 15 mg | 4% | 3.5% | 2500 g |
| Vitamin H, biotin | 2.1 μg | 50 μg | 4.2% | 3.7% | 2381 g |
| Vitamin PP, NE | 0.7146 mg | 20 mg | 3.6% | 3.1% | 2799 g |
| niacin | 0.2 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 32.7 mg | 2500 mg | 1.3% | 1.1% | 7645 g |
| Calcium, Ca | 11.6 mg | 1000 mg | 1.2% | 1% | 8621 g |
| Silicon, Si | 0.7 mg | 30 mg | 2.3% | 2% | 4286 g |
| Magnesium, Mg | 3.9 mg | 400 mg | 1% | 0.9% | 10256 g |
| Sodium, Na | 15.4 mg | 1300 mg | 1.2% | 1% | 8442 g |
| Sulfur, S | 28.9 mg | 1000 mg | 2.9% | 2.5% | 3460 g |
| Phosphorus, P | 33.9 mg | 800 mg | 4.2% | 3.7% | 2360 g |
| Chlorine, Cl | 409.4 mg | 2300 mg | 17.8% | 15.5% | 562 g |
| Trace Elements | |||||
| Iron, Fe | 0.5 mg | 18 mg | 2.8% | 2.4% | 3600 g |
| Iodine, I | 2.1 μg | 150 μg | 1.4% | 1.2% | 7143 g |
| Cobalt, Co | 1.3 μg | 10 μg | 13% | 11.3% | 769 g |
| Manganese, Mn | 0.0998 mg | 2 mg | 5% | 4.4% | 2004 g |
| Copper, Cu | 125.2 μg | 1000 μg | 12.5% | 10.9% | 799 g |
| Molybdenum, Mo. | 3.3 μg | 70 μg | 4.7% | 4.1% | 2121 g |
| Fluorine, F | 8.8 μg | 4000 μg | 0.2% | 0.2% | 45455 g |
| Chrome, Cr | 0.7 μg | 50 μg | 1.4% | 1.2% | 7143 g |
| Zinc, Zn | 0.2292 mg | 12 mg | 1.9% | 1.7% | 5236 g |
| Digestible carbohydrates | |||||
| Mono- and disaccharides (sugars) | 0.06 g | max 100 г | |||
| Sterols | |||||
| Cholesterol | 49.4 mg | max 300 mg |
The energy value is 114,9 kcal.
Egg Pasta rich in vitamins and minerals such as: chlorine – 17,8%, cobalt – 13%, copper – 12,5%
- 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.
- 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.
CALORIE AND CHEMICAL COMPOSITION OF INGREDIENTS OF THE RECIPE Pasta with egg PER 100 g
- 345 kCal
- 0 kCal
- 661 kCal
- 157 kCal
- 0 kCal
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