Fresh cabbage soup recipe. Calorie, chemical composition and nutritional value.

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.
NutrientQuantityNorm**% of the norm in 100 g% of the norm in 100 kcal100% normal
Calorie value17.1 kCal1684 kCal1%5.8%9848 g
Proteins0.5 g76 g0.7%4.1%15200 g
Fats0.8 g56 g1.4%8.2%7000 g
Carbohydrates2.2 g219 g1%5.8%9955 g
organic acids9.5 g~
Alimentary fiber0.8 g20 g4%23.4%2500 g
Water95 g2273 g4.2%24.6%2393 g
Ash0.3 g~
Vitamins
Vitamin A, RE200 μg900 μg22.2%129.8%450 g
Retinol0.2 mg~
Vitamin B1, thiamine0.01 mg1.5 mg0.7%4.1%15000 g
Vitamin B2, riboflavin0.01 mg1.8 mg0.6%3.5%18000 g
Vitamin B5, pantothenic0.04 mg5 mg0.8%4.7%12500 g
Vitamin B6, pyridoxine0.03 mg2 mg1.5%8.8%6667 g
Vitamin B9, folate2.5 μg400 μg0.6%3.5%16000 g
Vitamin C, ascorbic4.6 mg90 mg5.1%29.8%1957 g
Vitamin E, alpha tocopherol, TE0.04 mg15 mg0.3%1.8%37500 g
Vitamin H, biotin0.04 μg50 μg0.1%0.6%125000 g
Vitamin PP, NE0.283 mg20 mg1.4%8.2%7067 g
niacin0.2 mg~
Macronutrients
Potassium, K97.1 mg2500 mg3.9%22.8%2575 g
Calcium, Ca13.9 mg1000 mg1.4%8.2%7194 g
Magnesium, Mg6.2 mg400 mg1.6%9.4%6452 g
Sodium, Na4.9 mg1300 mg0.4%2.3%26531 g
Sulfur, S6.9 mg1000 mg0.7%4.1%14493 g
Phosphorus, P12.1 mg800 mg1.5%8.8%6612 g
Chlorine, Cl154 mg2300 mg6.7%39.2%1494 g
Trace Elements
Aluminum, Al109.7 μg~
Bohr, B31.7 μg~
Vanadium, V9.7 μg~
Iron, Fe0.2 mg18 mg1.1%6.4%9000 g
Iodine, I0.7 μg150 μg0.5%2.9%21429 g
Cobalt, Co0.7 μg10 μg7%40.9%1429 g
Lithium, Li4.1 μg~
Manganese, Mn0.0338 mg2 mg1.7%9.9%5917 g
Copper, Cu18.1 μg1000 μg1.8%10.5%5525 g
Molybdenum, Mo.2 μg70 μg2.9%17%3500 g
Nickel, Ni1.7 μg~
Rubidium, Rb36.2 μg~
Fluorine, F4.3 μg4000 μg0.1%0.6%93023 g
Chrome, Cr1.1 μg50 μg2.2%12.9%4545 g
Zinc, Zn0.0824 mg12 mg0.7%4.1%14563 g
Digestible carbohydrates
Starch and dextrins0.8 g~
Mono- and disaccharides (sugars)1.4 gmax 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
Tags: How to cook, calorie content 17,1 kcal, chemical composition, nutritional value, what vitamins, minerals, method of cooking cabbage soup from fresh white cabbage, recipe, calories, nutrients

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