Ingredients Fish soup
| small fish (category I) | 200.0 (gram) |
| zander | 150.0 (gram) |
| burbot | 150.0 (gram) |
| potatoes | 300.0 (gram) |
| onion | 50.0 (gram) |
| parsley root | 10.0 (gram) |
| butter | 20.0 (gram) |
| parsley | 4.0 (gram) |
| water | 1100.0 (gram) |
Method of preparation
Broth is boiled from small fish and filtered. Potatoes are placed in a boiling broth with whole tubers, onion heads, parsley, cut into thin slices, and boiled. 15 minutes before the fish soup is ready, put prepared portions of fish (pike perch fillet with skin and rib bones and burbot fillet without skin with rib bones). At the end of cooking, butter is put in the ear. Finely chopped greens are served to the fish soup separately. When mass-cooking fish soup, fish is cooked separately and put on leave. Fishing fish soup can be cooked without oil. It can be prepared from one pike perch or burbot, or from catfish, pike, chum salmon, carp, respectively, increasing the laying of fish.
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 | 66.7 kCal | 1684 kCal | 4% | 6% | 2525 g |
| Proteins | 8.5 g | 76 g | 11.2% | 16.8% | 894 g |
| Fats | 1.9 g | 56 g | 3.4% | 5.1% | 2947 g |
| Carbohydrates | 4.3 g | 219 g | 2% | 3% | 5093 g |
| organic acids | 0.05 g | ~ | |||
| Alimentary fiber | 0.5 g | 20 g | 2.5% | 3.7% | 4000 g |
| Water | 128.1 g | 2273 g | 5.6% | 8.4% | 1774 g |
| Ash | 0.6 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 20 μg | 900 μg | 2.2% | 3.3% | 4500 g |
| Retinol | 0.02 mg | ~ | |||
| Vitamin B1, thiamine | 0.04 mg | 1.5 mg | 2.7% | 4% | 3750 g |
| Vitamin B2, riboflavin | 0.03 mg | 1.8 mg | 1.7% | 2.5% | 6000 g |
| Vitamin B5, pantothenic | 0.07 mg | 5 mg | 1.4% | 2.1% | 7143 g |
| Vitamin B6, pyridoxine | 0.1 mg | 2 mg | 5% | 7.5% | 2000 g |
| Vitamin B9, folate | 4.6 μg | 400 μg | 1.2% | 1.8% | 8696 g |
| Vitamin C, ascorbic | 2.7 mg | 90 mg | 3% | 4.5% | 3333 g |
| Vitamin D, calciferol | 0.002 μg | 10 μg | 500000 g | ||
| Vitamin E, alpha tocopherol, TE | 0.3 mg | 15 mg | 2% | 3% | 5000 g |
| Vitamin H, biotin | 0.05 μg | 50 μg | 0.1% | 0.1% | 100000 g |
| Vitamin PP, NE | 2.011 mg | 20 mg | 10.1% | 15.1% | 995 g |
| niacin | 0.6 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 181 mg | 2500 mg | 7.2% | 10.8% | 1381 g |
| Calcium, Ca | 8.8 mg | 1000 mg | 0.9% | 1.3% | 11364 g |
| Magnesium, Mg | 8.3 mg | 400 mg | 2.1% | 3.1% | 4819 g |
| Sodium, Na | 4.2 mg | 1300 mg | 0.3% | 0.4% | 30952 g |
| Sulfur, S | 28.8 mg | 1000 mg | 2.9% | 4.3% | 3472 g |
| Phosphorus, P | 41.8 mg | 800 mg | 5.2% | 7.8% | 1914 g |
| Chlorine, Cl | 48.4 mg | 2300 mg | 2.1% | 3.1% | 4752 g |
| Trace Elements | |||||
| Aluminum, Al | 227.4 μg | ~ | |||
| Bohr, B | 34.8 μg | ~ | |||
| Vanadium, V | 37.3 μg | ~ | |||
| Iron, Fe | 0.3 mg | 18 mg | 1.7% | 2.5% | 6000 g |
| Iodine, I | 6.4 μg | 150 μg | 4.3% | 6.4% | 2344 g |
| Cobalt, Co | 3.4 μg | 10 μg | 34% | 51% | 294 g |
| Lithium, Li | 19.3 μg | ~ | |||
| Manganese, Mn | 0.0545 mg | 2 mg | 2.7% | 4% | 3670 g |
| Copper, Cu | 48.7 μg | 1000 μg | 4.9% | 7.3% | 2053 g |
| Molybdenum, Mo. | 3.1 μg | 70 μg | 4.4% | 6.6% | 2258 g |
| Nickel, Ni | 3 μg | ~ | |||
| Rubidium, Rb | 139.5 μg | ~ | |||
| Fluorine, F | 84.7 μg | 4000 μg | 2.1% | 3.1% | 4723 g |
| Chrome, Cr | 17.4 μg | 50 μg | 34.8% | 52.2% | 287 g |
| Zinc, Zn | 0.3063 mg | 12 mg | 2.6% | 3.9% | 3918 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 3.6 g | ~ | |||
| Mono- and disaccharides (sugars) | 0.6 g | max 100 г | |||
| Sterols | |||||
| Cholesterol | 9.8 mg | max 300 mg |
The energy value is 66,7 kcal.
Fishing ear rich in vitamins and minerals such as: cobalt – 34%, chromium – 34,8%
- 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.
Calorie content AND CHEMICAL COMPOSITION OF THE INGREDIENTS OF THE RECIPE Fish soup PER 100 g
- 84 kCal
- 77 kCal
- 41 kCal
- 51 kCal
- 661 kCal
- 49 kCal
- 0 kCal
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