Ingredients Fillet with sauce
| beef, 1 category | 216.0 (gram) |
| animal fat | 5.0 (gram) |
| boiled and smoked ham | 20.0 (gram) |
| Wheat bread croutons (1st option) | 20.0 (gram) |
| Red sauce with wine | 75.0 (gram) |
Method of preparation
The tenderloin is cut and fried, as in the red. No. 370. When you leave, a slice of heated smoked-boiled ham or boiled tongue is placed on a toast, fried fillet on top and poured with sauce. Garnish is served separately. Garnishes – fried potatoes (from boiled), fried potatoes (from raw); deep-fried potatoes, potato croquettes, complex garnishes. Red sauce with wine
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 | 288 kCal | 1684 kCal | 17.1% | 5.9% | 585 g |
| Proteins | 20.2 g | 76 g | 26.6% | 9.2% | 376 g |
| Fats | 19.9 g | 56 g | 35.5% | 12.3% | 281 g |
| Carbohydrates | 7.5 g | 219 g | 3.4% | 1.2% | 2920 g |
| organic acids | 0.2 g | ~ | |||
| Alimentary fiber | 0.2 g | 20 g | 1% | 0.3% | 10000 g |
| Water | 105.9 g | 2273 g | 4.7% | 1.6% | 2146 g |
| Ash | 1.6 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 200 μg | 900 μg | 22.2% | 7.7% | 450 g |
| Retinol | 0.2 mg | ~ | |||
| Vitamin B1, thiamine | 0.07 mg | 1.5 mg | 4.7% | 1.6% | 2143 g |
| Vitamin B2, riboflavin | 0.2 mg | 1.8 mg | 11.1% | 3.9% | 900 g |
| Vitamin B4, choline | 60.4 mg | 500 mg | 12.1% | 4.2% | 828 g |
| Vitamin B5, pantothenic | 0.4 mg | 5 mg | 8% | 2.8% | 1250 g |
| Vitamin B6, pyridoxine | 0.3 mg | 2 mg | 15% | 5.2% | 667 g |
| Vitamin B9, folate | 9.9 μg | 400 μg | 2.5% | 0.9% | 4040 g |
| Vitamin B12, cobalamin | 2 μg | 3 μg | 66.7% | 23.2% | 150 g |
| Vitamin C, ascorbic | 3.1 mg | 90 mg | 3.4% | 1.2% | 2903 g |
| Vitamin E, alpha tocopherol, TE | 1.3 mg | 15 mg | 8.7% | 3% | 1154 g |
| Vitamin H, biotin | 2.6 μg | 50 μg | 5.2% | 1.8% | 1923 g |
| Vitamin PP, NE | 6.1532 mg | 20 mg | 30.8% | 10.7% | 325 g |
| niacin | 2.8 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 283.6 mg | 2500 mg | 11.3% | 3.9% | 882 g |
| Calcium, Ca | 14 mg | 1000 mg | 1.4% | 0.5% | 7143 g |
| Silicon, Si | 0.3 mg | 30 mg | 1% | 0.3% | 10000 g |
| Magnesium, Mg | 26.3 mg | 400 mg | 6.6% | 2.3% | 1521 g |
| Sodium, Na | 187.9 mg | 1300 mg | 14.5% | 5% | 692 g |
| Sulfur, S | 178.4 mg | 1000 mg | 17.8% | 6.2% | 561 g |
| Phosphorus, P | 202.5 mg | 800 mg | 25.3% | 8.8% | 395 g |
| Chlorine, Cl | 126.3 mg | 2300 mg | 5.5% | 1.9% | 1821 g |
| Trace Elements | |||||
| Aluminum, Al | 25.4 μg | ~ | |||
| Bohr, B | 5.2 μg | ~ | |||
| Vanadium, V | 3.1 μg | ~ | |||
| Iron, Fe | 3.1 mg | 18 mg | 17.2% | 6% | 581 g |
| Iodine, I | 6.4 μg | 150 μg | 4.3% | 1.5% | 2344 g |
| Cobalt, Co | 5.5 μg | 10 μg | 55% | 19.1% | 182 g |
| Lithium, Li | 0.1 μg | ~ | |||
| Manganese, Mn | 0.12 mg | 2 mg | 6% | 2.1% | 1667 g |
| Copper, Cu | 151.8 μg | 1000 μg | 15.2% | 5.3% | 659 g |
| Molybdenum, Mo. | 10.4 μg | 70 μg | 14.9% | 5.2% | 673 g |
| Nickel, Ni | 6.5 μg | ~ | |||
| Olovo, Sn | 56.4 μg | ~ | |||
| Rubidium, Rb | 3.1 μg | ~ | |||
| Selenium, Se | 0.1 μg | 55 μg | 0.2% | 0.1% | 55000 g |
| Titan, you | 0.2 μg | ~ | |||
| Fluorine, F | 48.3 μg | 4000 μg | 1.2% | 0.4% | 8282 g |
| Chrome, Cr | 6.4 μg | 50 μg | 12.8% | 4.4% | 781 g |
| Zinc, Zn | 2.5035 mg | 12 mg | 20.9% | 7.3% | 479 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 1.2 g | ~ | |||
| Mono- and disaccharides (sugars) | 1.4 g | max 100 г |
The energy value is 288 kcal.
Fillet with sauce rich in vitamins and minerals such as: vitamin A – 22,2%, vitamin B2 – 11,1%, choline – 12,1%, vitamin B6 – 15%, vitamin B12 – 66,7%, vitamin PP – 30,8, 11,3%, potassium – 25,3%, phosphorus – 17,2%, iron – 55%, cobalt – 15,2%, copper – 14,9%, molybdenum – 12,8%, chromium – 20,9%, zinc – XNUMX%
- Vitamin A is responsible for normal development, reproductive function, skin and eye health, and maintaining immunity.
- Vitamin B2 participates in redox reactions, enhances the color sensitivity of the visual analyzer and dark adaptation. Insufficient intake of vitamin B2 is accompanied by a violation of the condition of the skin, mucous membranes, impaired light and twilight vision.
- 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 B6 participates in the maintenance of the immune response, inhibition and excitation processes in the central nervous system, in the conversion of amino acids, in the metabolism of tryptophan, lipids and nucleic acids, contributes to the normal formation of erythrocytes, maintenance of the normal level of homocysteine in the blood. Insufficient intake of vitamin B6 is accompanied by a decrease in appetite, a violation of the condition of the skin, the development of homocysteinemia, anemia.
- Vitamin B12 plays an important role in the metabolism and conversion of amino acids. Folate and vitamin B12 are interrelated vitamins and are involved in blood formation. Lack of vitamin B12 leads to the development of partial or secondary folate deficiency, as well as anemia, leukopenia, thrombocytopenia.
- 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.
- potassium is the main intracellular ion that takes part in the regulation of water, acid and electrolyte balance, participates in the processes of nerve impulses, pressure regulation.
- 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.
- Iron is a part of proteins of various functions, including enzymes. Participates in the transport of electrons, oxygen, ensures the course of redox reactions and activation of peroxidation. Insufficient consumption leads to hypochromic anemia, myoglobin-deficient atony of skeletal muscles, increased fatigue, myocardiopathy, atrophic gastritis.
- 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.
- Molybdenum is a cofactor of many enzymes that provide the metabolism of sulfur-containing amino acids, purines and pyrimidines.
- 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 Fillet with sauce PER 100 g
- 218 kCal
- 899 kCal
- 510 kCal
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