Ingredients Fresh cabbage soup with potatoes
| White cabbage | 240.0 (gram) |
| potatoes | 120.0 (gram) |
| turnip | 30.0 (gram) |
| carrot | 40.0 (gram) |
| parsley root | 10.0 (gram) |
| onion | 40.0 (gram) |
| leek | 20.0 (gram) |
| cooking fat | 20.0 (gram) |
| water | 650.0 (gram) |
Method of preparation
Cut the cabbage into checkers, potatoes into slices. Put the cabbage in a boiling broth or water, bring to a boil, then put the potatoes. The rest is cooked and dispensed, as indicated in the recipe No. 119. When cooking cabbage soup from early cabbage, it is laid after the potatoes. Column III cabbage soup can be cooked with tomato puree (10 g per 1000 g of soup).
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 | 41.6 kCal | 1684 kCal | 2.5% | 6% | 4048 g |
| Proteins | 1.1 g | 76 g | 1.4% | 3.4% | 6909 g |
| Fats | 2.1 g | 56 g | 3.8% | 9.1% | 2667 g |
| Carbohydrates | 4.9 g | 219 g | 2.2% | 5.3% | 4469 g |
| organic acids | 0.1 g | ~ | |||
| Alimentary fiber | 1.2 g | 20 g | 6% | 14.4% | 1667 g |
| Water | 117.5 g | 2273 g | 5.2% | 12.5% | 1934 g |
| Ash | 0.6 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 500 μg | 900 μg | 55.6% | 133.7% | 180 g |
| Retinol | 0.5 mg | ~ | |||
| Vitamin B1, thiamine | 0.03 mg | 1.5 mg | 2% | 4.8% | 5000 g |
| Vitamin B2, riboflavin | 0.03 mg | 1.8 mg | 1.7% | 4.1% | 6000 g |
| Vitamin B5, pantothenic | 0.1 mg | 5 mg | 2% | 4.8% | 5000 g |
| Vitamin B6, pyridoxine | 0.1 mg | 2 mg | 5% | 12% | 2000 g |
| Vitamin B9, folate | 5.4 μg | 400 μg | 1.4% | 3.4% | 7407 g |
| Vitamin C, ascorbic | 8 mg | 90 mg | 8.9% | 21.4% | 1125 g |
| Vitamin E, alpha tocopherol, TE | 0.1 mg | 15 mg | 0.7% | 1.7% | 15000 g |
| Vitamin H, biotin | 0.1 μg | 50 μg | 0.2% | 0.5% | 50000 g |
| Vitamin PP, NE | 0.5826 mg | 20 mg | 2.9% | 7% | 3433 g |
| niacin | 0.4 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 214.4 mg | 2500 mg | 8.6% | 20.7% | 1166 g |
| Calcium, Ca | 22.5 mg | 1000 mg | 2.3% | 5.5% | 4444 g |
| Magnesium, Mg | 11.5 mg | 400 mg | 2.9% | 7% | 3478 g |
| Sodium, Na | 7.7 mg | 1300 mg | 0.6% | 1.4% | 16883 g |
| Sulfur, S | 18.8 mg | 1000 mg | 1.9% | 4.6% | 5319 g |
| Phosphorus, P | 26 mg | 800 mg | 3.3% | 7.9% | 3077 g |
| Chlorine, Cl | 23.7 mg | 2300 mg | 1% | 2.4% | 9705 g |
| Trace Elements | |||||
| Aluminum, Al | 330.6 μg | ~ | |||
| Bohr, B | 93.3 μg | ~ | |||
| Vanadium, V | 28.2 μg | ~ | |||
| Iron, Fe | 0.4 mg | 18 mg | 2.2% | 5.3% | 4500 g |
| Iodine, I | 2 μg | 150 μg | 1.3% | 3.1% | 7500 g |
| Cobalt, Co | 2 μg | 10 μg | 20% | 48.1% | 500 g |
| Lithium, Li | 12.4 μg | ~ | |||
| Manganese, Mn | 0.0948 mg | 2 mg | 4.7% | 11.3% | 2110 g |
| Copper, Cu | 51 μg | 1000 μg | 5.1% | 12.3% | 1961 g |
| Molybdenum, Mo. | 5 μg | 70 μg | 7.1% | 17.1% | 1400 g |
| Nickel, Ni | 5.5 μg | ~ | |||
| Rubidium, Rb | 100.3 μg | ~ | |||
| Fluorine, F | 11.6 μg | 4000 μg | 0.3% | 0.7% | 34483 g |
| Chrome, Cr | 3.2 μg | 50 μg | 6.4% | 15.4% | 1563 g |
| Zinc, Zn | 0.2274 mg | 12 mg | 1.9% | 4.6% | 5277 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 2.4 g | ~ | |||
| Mono- and disaccharides (sugars) | 2.6 g | max 100 г |
The energy value is 41,6 kcal.
Fresh cabbage soup with potatoes rich in vitamins and minerals such as: vitamin A – 55,6%, cobalt – 20%
- Vitamin A is responsible for normal development, reproductive function, skin and eye health, and maintaining immunity.
- Cobalt is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism.
CALORIE AND CHEMICAL COMPOSITION OF THE RECIPE INGREDIENTS Fresh cabbage soup with potatoes PER 100 g
- 28 kCal
- 77 kCal
- 32 kCal
- 35 kCal
- 51 kCal
- 41 kCal
- 36 kCal
- 897 kCal
- 0 kCal
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