Ingredients Fried cabbage
| White cabbage | 1666.0 (gram) |
| margarine | 40.0 (gram) |
Method of preparation
White cabbage is cut into checkers, kohlrabi slices, Brussels sprouts and cauliflower are sorted into separate coles. The cabbage is boiled in boiling salted water for 5-10 minutes, the ventures are fried and brought to readiness in the oven for 3-6 minutes.
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 | 60.6 kCal | 1684 kCal | 3.6% | 5.9% | 2779 g |
| Proteins | 2.8 g | 76 g | 3.7% | 6.1% | 2714 g |
| Fats | 3.3 g | 56 g | 5.9% | 9.7% | 1697 g |
| Carbohydrates | 5.3 g | 219 g | 2.4% | 4% | 4132 g |
| organic acids | 0.3 g | ~ | |||
| Alimentary fiber | 3.2 g | 20 g | 16% | 26.4% | 625 g |
| Water | 145.5 g | 2273 g | 6.4% | 10.6% | 1562 g |
| Ash | 1.1 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 40 μg | 900 μg | 4.4% | 7.3% | 2250 g |
| Retinol | 0.04 mg | ~ | |||
| Vitamin B1, thiamine | 0.03 mg | 1.5 mg | 2% | 3.3% | 5000 g |
| Vitamin B2, riboflavin | 0.06 mg | 1.8 mg | 3.3% | 5.4% | 3000 g |
| Vitamin B4, choline | 0.1 mg | 500 mg | 500000 g | ||
| Vitamin B5, pantothenic | 0.2 mg | 5 mg | 4% | 6.6% | 2500 g |
| Vitamin B6, pyridoxine | 0.2 mg | 2 mg | 10% | 16.5% | 1000 g |
| Vitamin B9, folate | 13.1 μg | 400 μg | 3.3% | 5.4% | 3053 g |
| Vitamin C, ascorbic | 39.7 mg | 90 mg | 44.1% | 72.8% | 227 g |
| Vitamin E, alpha tocopherol, TE | 1.1 mg | 15 mg | 7.3% | 12% | 1364 g |
| Vitamin H, biotin | 0.1 μg | 50 μg | 0.2% | 0.3% | 50000 g |
| Vitamin PP, NE | 1.4648 mg | 20 mg | 7.3% | 12% | 1365 g |
| niacin | 1 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 385.1 mg | 2500 mg | 15.4% | 25.4% | 649 g |
| Calcium, Ca | 62 mg | 1000 mg | 6.2% | 10.2% | 1613 g |
| Magnesium, Mg | 20.6 mg | 400 mg | 5.2% | 8.6% | 1942 g |
| Sodium, Na | 23.3 mg | 1300 mg | 1.8% | 3% | 5579 g |
| Sulfur, S | 47.5 mg | 1000 mg | 4.8% | 7.9% | 2105 g |
| Phosphorus, P | 40 mg | 800 mg | 5% | 8.3% | 2000 g |
| Chlorine, Cl | 47.5 mg | 2300 mg | 2.1% | 3.5% | 4842 g |
| Trace Elements | |||||
| Aluminum, Al | 731 μg | ~ | |||
| Bohr, B | 256.5 μg | ~ | |||
| Iron, Fe | 0.8 mg | 18 mg | 4.4% | 7.3% | 2250 g |
| Iodine, I | 3.8 μg | 150 μg | 2.5% | 4.1% | 3947 g |
| Cobalt, Co | 3.8 μg | 10 μg | 38% | 62.7% | 263 g |
| Manganese, Mn | 0.218 mg | 2 mg | 10.9% | 18% | 917 g |
| Copper, Cu | 96.2 μg | 1000 μg | 9.6% | 15.8% | 1040 g |
| Molybdenum, Mo. | 12.8 μg | 70 μg | 18.3% | 30.2% | 547 g |
| Nickel, Ni | 19.2 μg | ~ | |||
| Fluorine, F | 12.8 μg | 4000 μg | 0.3% | 0.5% | 31250 g |
| Chrome, Cr | 6.4 μg | 50 μg | 12.8% | 21.1% | 781 g |
| Zinc, Zn | 0.513 mg | 12 mg | 4.3% | 7.1% | 2339 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 0.1 g | ~ | |||
| Mono- and disaccharides (sugars) | 5.2 g | max 100 г |
The energy value is 60,6 kcal.
Fried cabbage rich in vitamins and minerals such as: vitamin C – 44,1%, potassium – 15,4%, cobalt – 38%, molybdenum – 18,3%, chromium – 12,8%
- 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.
- potassium is the main intracellular ion that takes part in the regulation of water, acid and electrolyte balance, participates in the processes of nerve impulses, pressure regulation.
- Cobalt is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism.
- Molybdenum is a cofactor of many enzymes that provide the metabolism of sulfur-containing amino acids, purines and pyrimidines.
- 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 RECIPE INGREDIENTS Roasted cabbage PER 100 g
- 28 kCal
- 743 kCal
Tags: How to cook, calorie content 60,6 kcal, chemical composition, nutritional value, what vitamins, minerals, cooking method Fried cabbage, recipe, calories, nutrients