Ingredients Salad “Experimental”
| red cabbage | 1000.0 (gram) |
| a hen | 150.0 (gram) |
| onion | 1.0 (piece) |
| corn | 100.0 (gram) |
| sweet red pepper | 1.0 (piece) |
| tomatoes | 1.0 (piece) |
| mayonnaise | 2.0 (table spoon) |
Method of preparation
Finely chop the red cabbage roach. Add smoked chicken cut into small cubes to the cabbage. In the absence of this, you can use smoked meat or boiled chicken, in extreme cases – sausage. Finely chop the onions there (green is also suitable). Basically, you can finish this, just add salt and pepper to taste, as well as mayonnaise. But, in addition to all of the above, you can add corn (or green peas) to the salad, sweet bell peppers – red or green, cut into small cubes, fresh tomato, also in small cubes, olives or olives, greens. Instead of mayonnaise, salad can be seasoned with vegetable oil, preferably olive oil.
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 | 85 kCal | 1684 kCal | 5% | 5.9% | 1981 g |
| Proteins | 2.6 g | 76 g | 3.4% | 4% | 2923 g |
| Fats | 4.2 g | 56 g | 7.5% | 8.8% | 1333 g |
| Carbohydrates | 9.8 g | 219 g | 4.5% | 5.3% | 2235 g |
| organic acids | 0.2 g | ~ | |||
| Alimentary fiber | 1.7 g | 20 g | 8.5% | 10% | 1176 g |
| Water | 80.5 g | 2273 g | 3.5% | 4.1% | 2824 g |
| Ash | 0.9 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 200 μg | 900 μg | 22.2% | 26.1% | 450 g |
| Retinol | 0.2 mg | ~ | |||
| Vitamin B1, thiamine | 0.08 mg | 1.5 mg | 5.3% | 6.2% | 1875 g |
| Vitamin B2, riboflavin | 0.06 mg | 1.8 mg | 3.3% | 3.9% | 3000 g |
| Vitamin B4, choline | 10.2 mg | 500 mg | 2% | 2.4% | 4902 g |
| Vitamin B5, pantothenic | 0.3 mg | 5 mg | 6% | 7.1% | 1667 g |
| Vitamin B6, pyridoxine | 0.2 mg | 2 mg | 10% | 11.8% | 1000 g |
| Vitamin B9, folate | 15.5 μg | 400 μg | 3.9% | 4.6% | 2581 g |
| Vitamin B12, cobalamin | 0.03 μg | 3 μg | 1% | 1.2% | 10000 g |
| Vitamin C, ascorbic | 49.6 mg | 90 mg | 55.1% | 64.8% | 181 g |
| Vitamin E, alpha tocopherol, TE | 1.8 mg | 15 mg | 12% | 14.1% | 833 g |
| Vitamin H, biotin | 4.3 μg | 50 μg | 8.6% | 10.1% | 1163 g |
| Vitamin PP, NE | 1.1316 mg | 20 mg | 5.7% | 6.7% | 1767 g |
| niacin | 0.7 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 273.4 mg | 2500 mg | 10.9% | 12.8% | 914 g |
| Calcium, Ca | 44.2 mg | 1000 mg | 4.4% | 5.2% | 2262 g |
| Silicon, Si | 4.8 mg | 30 mg | 16% | 18.8% | 625 g |
| Magnesium, Mg | 23.4 mg | 400 mg | 5.9% | 6.9% | 1709 g |
| Sodium, Na | 34.3 mg | 1300 mg | 2.6% | 3.1% | 3790 g |
| Sulfur, S | 23 mg | 1000 mg | 2.3% | 2.7% | 4348 g |
| Phosphorus, P | 64.8 mg | 800 mg | 8.1% | 9.5% | 1235 g |
| Chlorine, Cl | 14.2 mg | 2300 mg | 0.6% | 0.7% | 16197 g |
| Trace Elements | |||||
| Aluminum, Al | 55 μg | ~ | |||
| Bohr, B | 39.7 μg | ~ | |||
| Vanadium, V | 7.4 μg | ~ | |||
| Iron, Fe | 1.1 mg | 18 mg | 6.1% | 7.2% | 1636 g |
| Iodine, I | 1.1 μg | 150 μg | 0.7% | 0.8% | 13636 g |
| Cobalt, Co | 1.8 μg | 10 μg | 18% | 21.2% | 556 g |
| Manganese, Mn | 0.1135 mg | 2 mg | 5.7% | 6.7% | 1762 g |
| Copper, Cu | 41.9 μg | 1000 μg | 4.2% | 4.9% | 2387 g |
| Molybdenum, Mo. | 2.8 μg | 70 μg | 4% | 4.7% | 2500 g |
| Nickel, Ni | 7.7 μg | ~ | |||
| Olovo, Sn | 2.3 μg | ~ | |||
| Rubidium, Rb | 34.8 μg | ~ | |||
| Selenium, Se | 2.4 μg | 55 μg | 4.4% | 5.2% | 2292 g |
| Titan, you | 2.2 μg | ~ | |||
| Fluorine, F | 15.1 μg | 4000 μg | 0.4% | 0.5% | 26490 g |
| Chrome, Cr | 1.7 μg | 50 μg | 3.4% | 4% | 2941 g |
| Zinc, Zn | 0.3151 mg | 12 mg | 2.6% | 3.1% | 3808 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 4.9 g | ~ | |||
| Mono- and disaccharides (sugars) | 4.1 g | max 100 г |
The energy value is 85 kcal.
Experimental salad rich in vitamins and minerals such as: vitamin A – 22,2%, vitamin C – 55,1%, vitamin E – 12%, silicon – 16%, cobalt – 18%
- Vitamin A is responsible for normal development, reproductive function, skin and eye health, and maintaining immunity.
- 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.
- Vitamin E possesses antioxidant properties, is necessary for the functioning of the gonads, heart muscle, is a universal stabilizer of cell membranes. With a deficiency of vitamin E, hemolysis of erythrocytes and neurological disorders are observed.
- Silicon is included as a structural component in glycosaminoglycans and stimulates collagen synthesis.
- Cobalt is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism.
Calorie content AND CHEMICAL COMPOSITION OF THE RECIPE INGREDIENTS “Experimental” salad PER 100 g
- 26 kCal
- 238 kCal
- 41 kCal
- 26 kCal
- 24 kCal
- 627 kCal
Tags: How to cook, calorie content 85 kcal, chemical composition, nutritional value, what vitamins, minerals, cooking method “Experimental” salad, recipe, calories, nutrients