Contents
Ingredients Cabbage soup from fresh white cabbage
| water | 1500.0 (gram) |
| White cabbage | 300.0 (gram) |
| onion | 1.0 (piece) |
| carrot | 1.0 (piece) |
| potatoes | 2.0 (piece) |
| turnip | 300.0 (gram) |
| parsley | 1.0 (table spoon) |
| green onion | 1.0 (teaspoon) |
| dill | 1.0 (teaspoon) |
| table salt | 0.5 (teaspoon) |
| melted butter | 1.0 (table spoon) |
| tomato paste | 1.0 (teaspoon) |
Method of preparation
Finely chop vegetables – cabbage, onions, carrots, turnips. Simmer in a little water and butter. Put stewed vegetables in boiling salted water. Add peeled, chopped potatoes. 3 minutes before cooking, put tomato paste. Serve with 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 | 17.1 kCal | 1684 kCal | 1% | 5.8% | 9848 g |
| Proteins | 0.5 g | 76 g | 0.7% | 4.1% | 15200 g |
| Fats | 0.8 g | 56 g | 1.4% | 8.2% | 7000 g |
| Carbohydrates | 2.2 g | 219 g | 1% | 5.8% | 9955 g |
| organic acids | 9.5 g | ~ | |||
| Alimentary fiber | 0.8 g | 20 g | 4% | 23.4% | 2500 g |
| Water | 95 g | 2273 g | 4.2% | 24.6% | 2393 g |
| Ash | 0.3 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 200 μg | 900 μg | 22.2% | 129.8% | 450 g |
| Retinol | 0.2 mg | ~ | |||
| Vitamin B1, thiamine | 0.01 mg | 1.5 mg | 0.7% | 4.1% | 15000 g |
| Vitamin B2, riboflavin | 0.01 mg | 1.8 mg | 0.6% | 3.5% | 18000 g |
| Vitamin B5, pantothenic | 0.04 mg | 5 mg | 0.8% | 4.7% | 12500 g |
| Vitamin B6, pyridoxine | 0.03 mg | 2 mg | 1.5% | 8.8% | 6667 g |
| Vitamin B9, folate | 2.5 μg | 400 μg | 0.6% | 3.5% | 16000 g |
| Vitamin C, ascorbic | 4.6 mg | 90 mg | 5.1% | 29.8% | 1957 g |
| Vitamin E, alpha tocopherol, TE | 0.04 mg | 15 mg | 0.3% | 1.8% | 37500 g |
| Vitamin H, biotin | 0.04 μg | 50 μg | 0.1% | 0.6% | 125000 g |
| Vitamin PP, NE | 0.283 mg | 20 mg | 1.4% | 8.2% | 7067 g |
| niacin | 0.2 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 97.1 mg | 2500 mg | 3.9% | 22.8% | 2575 g |
| Calcium, Ca | 13.9 mg | 1000 mg | 1.4% | 8.2% | 7194 g |
| Magnesium, Mg | 6.2 mg | 400 mg | 1.6% | 9.4% | 6452 g |
| Sodium, Na | 4.9 mg | 1300 mg | 0.4% | 2.3% | 26531 g |
| Sulfur, S | 6.9 mg | 1000 mg | 0.7% | 4.1% | 14493 g |
| Phosphorus, P | 12.1 mg | 800 mg | 1.5% | 8.8% | 6612 g |
| Chlorine, Cl | 154 mg | 2300 mg | 6.7% | 39.2% | 1494 g |
| Trace Elements | |||||
| Aluminum, Al | 109.7 μg | ~ | |||
| Bohr, B | 31.7 μg | ~ | |||
| Vanadium, V | 9.7 μg | ~ | |||
| Iron, Fe | 0.2 mg | 18 mg | 1.1% | 6.4% | 9000 g |
| Iodine, I | 0.7 μg | 150 μg | 0.5% | 2.9% | 21429 g |
| Cobalt, Co | 0.7 μg | 10 μg | 7% | 40.9% | 1429 g |
| Lithium, Li | 4.1 μg | ~ | |||
| Manganese, Mn | 0.0338 mg | 2 mg | 1.7% | 9.9% | 5917 g |
| Copper, Cu | 18.1 μg | 1000 μg | 1.8% | 10.5% | 5525 g |
| Molybdenum, Mo. | 2 μg | 70 μg | 2.9% | 17% | 3500 g |
| Nickel, Ni | 1.7 μg | ~ | |||
| Rubidium, Rb | 36.2 μg | ~ | |||
| Fluorine, F | 4.3 μg | 4000 μg | 0.1% | 0.6% | 93023 g |
| Chrome, Cr | 1.1 μg | 50 μg | 2.2% | 12.9% | 4545 g |
| Zinc, Zn | 0.0824 mg | 12 mg | 0.7% | 4.1% | 14563 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 0.8 g | ~ | |||
| Mono- and disaccharides (sugars) | 1.4 g | max 100 г |
The energy value is 17,1 kcal.
Cabbage soup from fresh white cabbage rich in vitamins and minerals such as: vitamin A – 22,2%
- Vitamin A is responsible for normal development, reproductive function, skin and eye health, and maintaining immunity.
Calorie content AND CHEMICAL COMPOSITION OF INGREDIENTS OF THE RECIPE FROM FRUIT cabbage soup PER 100 g
- 0 kCal
- 28 kCal
- 41 kCal
- 35 kCal
- 77 kCal
- 32 kCal
- 49 kCal
- 20 kCal
- 40 kCal
- 0 kCal
- 102 kCal
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