Ingredients Fish salad
| cod | 160.0 (gram) |
| potatoes | 1.0 (piece) |
| tomatoes | 1.0 (piece) |
| carrot | 1.0 (piece) |
| green peas | 40.0 (gram) |
| Lingonberry | 40.0 (gram) |
| salad | 20.0 (gram) |
| green onion | 20.0 (gram) |
| chicken egg | 1.0 (piece) |
| mayonnaise | 100.0 (gram) |
| dill | 20.0 (gram) |
| parsley | 20.0 (gram) |
| table salt | 0.5 (teaspoon) |
Method of preparation
Cut boiled and raw vegetables into thin slices and mix with green peas and lingonberries. Boil cod fillets, chill and cut into small pieces. Mix all. Add mayonnaise and stir gently. Put the dressed salad in a slide in a salad bowl. Decorate with steep egg wedges and herbs.
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 | 145.6 kCal | 1684 kCal | 8.6% | 5.9% | 1157 g |
| Proteins | 5.1 g | 76 g | 6.7% | 4.6% | 1490 g |
| Fats | 12 g | 56 g | 21.4% | 14.7% | 467 g |
| Carbohydrates | 4.5 g | 219 g | 2.1% | 1.4% | 4867 g |
| organic acids | 32.2 g | ~ | |||
| Alimentary fiber | 1.7 g | 20 g | 8.5% | 5.8% | 1176 g |
| Water | 74.1 g | 2273 g | 3.3% | 2.3% | 3067 g |
| Ash | 1.1 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 1000 μg | 900 μg | 111.1% | 76.3% | 90 g |
| Retinol | 1 mg | ~ | |||
| Vitamin B1, thiamine | 0.07 mg | 1.5 mg | 4.7% | 3.2% | 2143 g |
| Vitamin B2, riboflavin | 0.08 mg | 1.8 mg | 4.4% | 3% | 2250 g |
| Vitamin B4, choline | 19.1 mg | 500 mg | 3.8% | 2.6% | 2618 g |
| Vitamin B5, pantothenic | 0.2 mg | 5 mg | 4% | 2.7% | 2500 g |
| Vitamin B6, pyridoxine | 0.1 mg | 2 mg | 5% | 3.4% | 2000 g |
| Vitamin B9, folate | 10.1 μg | 400 μg | 2.5% | 1.7% | 3960 g |
| Vitamin B12, cobalamin | 0.2 μg | 3 μg | 6.7% | 4.6% | 1500 g |
| Vitamin C, ascorbic | 15.3 mg | 90 mg | 17% | 11.7% | 588 g |
| Vitamin D, calciferol | 0.1 μg | 10 μg | 1% | 0.7% | 10000 g |
| Vitamin E, alpha tocopherol, TE | 5.9 mg | 15 mg | 39.3% | 27% | 254 g |
| Vitamin H, biotin | 3.1 μg | 50 μg | 6.2% | 4.3% | 1613 g |
| Vitamin PP, NE | 1.6466 mg | 20 mg | 8.2% | 5.6% | 1215 g |
| niacin | 0.8 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 221.7 mg | 2500 mg | 8.9% | 6.1% | 1128 g |
| Calcium, Ca | 40.1 mg | 1000 mg | 4% | 2.7% | 2494 g |
| Magnesium, Mg | 21 mg | 400 mg | 5.3% | 3.6% | 1905 g |
| Sodium, Na | 110.2 mg | 1300 mg | 8.5% | 5.8% | 1180 g |
| Sulfur, S | 40.4 mg | 1000 mg | 4% | 2.7% | 2475 g |
| Phosphorus, P | 74.1 mg | 800 mg | 9.3% | 6.4% | 1080 g |
| Chlorine, Cl | 540.1 mg | 2300 mg | 23.5% | 16.1% | 426 g |
| Trace Elements | |||||
| Aluminum, Al | 121.5 μg | ~ | |||
| Bohr, B | 42 μg | ~ | |||
| Vanadium, V | 23.6 μg | ~ | |||
| Iron, Fe | 0.9 mg | 18 mg | 5% | 3.4% | 2000 g |
| Iodine, I | 16.9 μg | 150 μg | 11.3% | 7.8% | 888 g |
| Cobalt, Co | 5.7 μg | 10 μg | 57% | 39.1% | 175 g |
| Lithium, Li | 8.1 μg | ~ | |||
| Manganese, Mn | 0.1145 mg | 2 mg | 5.7% | 3.9% | 1747 g |
| Copper, Cu | 62.7 μg | 1000 μg | 6.3% | 4.3% | 1595 g |
| Molybdenum, Mo. | 5.5 μg | 70 μg | 7.9% | 5.4% | 1273 g |
| Nickel, Ni | 3.8 μg | ~ | |||
| Rubidium, Rb | 69.7 μg | ~ | |||
| Fluorine, F | 87.6 μg | 4000 μg | 2.2% | 1.5% | 4566 g |
| Chrome, Cr | 8.1 μg | 50 μg | 16.2% | 11.1% | 617 g |
| Zinc, Zn | 0.2882 mg | 12 mg | 2.4% | 1.6% | 4164 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 1.6 g | ~ | |||
| Mono- and disaccharides (sugars) | 2.4 g | max 100 г | |||
| Sterols | |||||
| Cholesterol | 43.1 mg | max 300 mg |
The energy value is 145,6 kcal.
Fish salad rich in vitamins and minerals such as: vitamin A – 111,1%, vitamin C – 17%, vitamin E – 39,3%, chlorine – 23,5%, iodine – 11,3%, cobalt – 57%, chromium – 16,2%
- 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.
- Chlorine necessary for the formation and secretion of hydrochloric acid in the body.
- Iodine participates in the functioning of the thyroid gland, providing the formation of hormones (thyroxine and triiodothyronine). It is necessary for the growth and differentiation of cells of all tissues of the human body, mitochondrial respiration, regulation of transmembrane sodium and hormone transport. Insufficient intake leads to endemic goiter with hypothyroidism and a slowdown in metabolism, arterial hypotension, growth retardation and mental development in children.
- Cobalt is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism.
- Chrome participates in the regulation of blood glucose levels, enhancing the effect of insulin. Deficiency leads to decreased glucose tolerance.
CALORIES AND CHEMICAL COMPOSITION OF THE RECIPE INGREDIENTS Fish salad PER 100 g
- 69 kCal
- 77 kCal
- 24 kCal
- 35 kCal
- 40 kCal
- 46 kCal
- 16 kCal
- 20 kCal
- 157 kCal
- 627 kCal
- 40 kCal
- 49 kCal
- 0 kCal
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