Ingredients Field soup
| pork fat | 78.0 (gram) |
| potatoes | 280.0 (gram) |
| millet | 50.0 (gram) |
| onion | 80.0 (gram) |
| water | 750.0 (gram) |
Method of preparation
Millet is washed several times with warm (40-50 ° C) water, then scalded with boiling water. The bacon is cut into cubes, fried, the onions cut into small cubes are sautéed on the released fat, the prepared millet is placed in boiling broth or water, and after 5-10 minutes, the diced potatoes, sautéed onion with bacon are added and continue to cook. 5-10 minutes before the end of cooking the soup, put spices, salt
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 | 93.5 kCal | 1684 kCal | 5.6% | 6% | 1801 g |
| Proteins | 1.5 g | 76 g | 2% | 2.1% | 5067 g |
| Fats | 5.9 g | 56 g | 10.5% | 11.2% | 949 g |
| Carbohydrates | 9.2 g | 219 g | 4.2% | 4.5% | 2380 g |
| organic acids | 0.09 g | ~ | |||
| Alimentary fiber | 0.8 g | 20 g | 4% | 4.3% | 2500 g |
| Water | 109.3 g | 2273 g | 4.8% | 5.1% | 2080 g |
| Ash | 0.6 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 7 μg | 900 μg | 0.8% | 0.9% | 12857 g |
| Retinol | 0.007 mg | ~ | |||
| Vitamin B1, thiamine | 0.06 mg | 1.5 mg | 4% | 4.3% | 2500 g |
| Vitamin B2, riboflavin | 0.03 mg | 1.8 mg | 1.7% | 1.8% | 6000 g |
| Vitamin B5, pantothenic | 0.1 mg | 5 mg | 2% | 2.1% | 5000 g |
| Vitamin B6, pyridoxine | 0.1 mg | 2 mg | 5% | 5.3% | 2000 g |
| Vitamin B9, folate | 4.8 μg | 400 μg | 1.2% | 1.3% | 8333 g |
| Vitamin C, ascorbic | 3.4 mg | 90 mg | 3.8% | 4.1% | 2647 g |
| Vitamin E, alpha tocopherol, TE | 0.2 mg | 15 mg | 1.3% | 1.4% | 7500 g |
| Vitamin H, biotin | 0.09 μg | 50 μg | 0.2% | 0.2% | 55556 g |
| Vitamin PP, NE | 0.749 mg | 20 mg | 3.7% | 4% | 2670 g |
| niacin | 0.5 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 231.7 mg | 2500 mg | 9.3% | 9.9% | 1079 g |
| Calcium, Ca | 7.5 mg | 1000 mg | 0.8% | 0.9% | 13333 g |
| Magnesium, Mg | 13 mg | 400 mg | 3.3% | 3.5% | 3077 g |
| Sodium, Na | 2.6 mg | 1300 mg | 0.2% | 0.2% | 50000 g |
| Sulfur, S | 20.6 mg | 1000 mg | 2.1% | 2.2% | 4854 g |
| Phosphorus, P | 35.3 mg | 800 mg | 4.4% | 4.7% | 2266 g |
| Chlorine, Cl | 24 mg | 2300 mg | 1% | 1.1% | 9583 g |
| Trace Elements | |||||
| Aluminum, Al | 345.9 μg | ~ | |||
| Bohr, B | 58.4 μg | ~ | |||
| Vanadium, V | 53.1 μg | ~ | |||
| Iron, Fe | 0.5 mg | 18 mg | 2.8% | 3% | 3600 g |
| Iodine, I | 2.7 μg | 150 μg | 1.8% | 1.9% | 5556 g |
| Cobalt, Co | 2.6 μg | 10 μg | 26% | 27.8% | 385 g |
| Lithium, Li | 27.4 μg | ~ | |||
| Manganese, Mn | 0.1237 mg | 2 mg | 6.2% | 6.6% | 1617 g |
| Copper, Cu | 74.4 μg | 1000 μg | 7.4% | 7.9% | 1344 g |
| Molybdenum, Mo. | 3.7 μg | 70 μg | 5.3% | 5.7% | 1892 g |
| Nickel, Ni | 2.5 μg | ~ | |||
| Olovo, Sn | 0.5 μg | ~ | |||
| Rubidium, Rb | 219.6 μg | ~ | |||
| Titan, you | 0.9 μg | ~ | |||
| Fluorine, F | 14.7 μg | 4000 μg | 0.4% | 0.4% | 27211 g |
| Chrome, Cr | 3.8 μg | 50 μg | 7.6% | 8.1% | 1316 g |
| Zinc, Zn | 0.2801 mg | 12 mg | 2.3% | 2.5% | 4284 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 8 g | ~ | |||
| Mono- and disaccharides (sugars) | 1.2 g | max 100 г |
The energy value is 93,5 kcal.
Soup of the field rich in vitamins and minerals such as: cobalt – 26%
- 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 Field soup PER 100 g
- 841 kCal
- 77 kCal
- 342 kCal
- 41 kCal
- 0 kCal
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