Ingredients Fried mushrooms
| porcini | 500.0 (gram) |
| wheat flour, second grade | 4.0 (table spoon) |
| sunflower oil | 3.0 (table spoon) |
| parsley | 1.0 (table spoon) |
| table salt | 0.3 (teaspoon) |
Method of preparation
Mushrooms (porcini, champignons, mushrooms), peel, rinse, scald with hot water and dry on a towel. After cutting them into large slices, salt and fry on both sides in a preheated pan with oil. Then sprinkle with flour and fry everything together again. Serve hot in the same pan, sprinkle with finely chopped parsley or dill.
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 | 162.1 kCal | 1684 kCal | 9.6% | 5.9% | 1039 g |
| Proteins | 4.6 g | 76 g | 6.1% | 3.8% | 1652 g |
| Fats | 11.5 g | 56 g | 20.5% | 12.6% | 487 g |
| Carbohydrates | 10.7 g | 219 g | 4.9% | 3% | 2047 g |
| organic acids | 26 g | ~ | |||
| Alimentary fiber | 2.9 g | 20 g | 14.5% | 8.9% | 690 g |
| Water | 63.4 g | 2273 g | 2.8% | 1.7% | 3585 g |
| Ash | 0.9 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 60 μg | 900 μg | 6.7% | 4.1% | 1500 g |
| Retinol | 0.06 mg | ~ | |||
| Vitamin B1, thiamine | 0.07 mg | 1.5 mg | 4.7% | 2.9% | 2143 g |
| Vitamin B2, riboflavin | 0.2 mg | 1.8 mg | 11.1% | 6.8% | 900 g |
| Vitamin B4, choline | 14.2 mg | 500 mg | 2.8% | 1.7% | 3521 g |
| Vitamin B5, pantothenic | 1.6 mg | 5 mg | 32% | 19.7% | 313 g |
| Vitamin B6, pyridoxine | 0.1 mg | 2 mg | 5% | 3.1% | 2000 g |
| Vitamin B9, folate | 31.4 μg | 400 μg | 7.9% | 4.9% | 1274 g |
| Vitamin C, ascorbic | 16 mg | 90 mg | 17.8% | 11% | 563 g |
| Vitamin E, alpha tocopherol, TE | 5.2 mg | 15 mg | 34.7% | 21.4% | 288 g |
| Vitamin H, biotin | 0.7 μg | 50 μg | 1.4% | 0.9% | 7143 g |
| Vitamin PP, NE | 4.0636 mg | 20 mg | 20.3% | 12.5% | 492 g |
| niacin | 3.3 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 310.1 mg | 2500 mg | 12.4% | 7.6% | 806 g |
| Calcium, Ca | 23.1 mg | 1000 mg | 2.3% | 1.4% | 4329 g |
| Silicon, Si | 0.3 mg | 30 mg | 1% | 0.6% | 10000 g |
| Magnesium, Mg | 22.5 mg | 400 mg | 5.6% | 3.5% | 1778 g |
| Sodium, Na | 9.7 mg | 1300 mg | 0.7% | 0.4% | 13402 g |
| Sulfur, S | 39.9 mg | 1000 mg | 4% | 2.5% | 2506 g |
| Phosphorus, P | 78.8 mg | 800 mg | 9.9% | 6.1% | 1015 g |
| Chlorine, Cl | 411.7 mg | 2300 mg | 17.9% | 11% | 559 g |
| Trace Elements | |||||
| Aluminum, Al | 225.4 μg | ~ | |||
| Bohr, B | 15 μg | ~ | |||
| Vanadium, V | 20.9 μg | ~ | |||
| Iron, Fe | 0.9 mg | 18 mg | 5% | 3.1% | 2000 g |
| Cobalt, Co | 3.7 μg | 10 μg | 37% | 22.8% | 270 g |
| Manganese, Mn | 0.3567 mg | 2 mg | 17.8% | 11% | 561 g |
| Copper, Cu | 48.5 μg | 1000 μg | 4.9% | 3% | 2062 g |
| Molybdenum, Mo. | 4 μg | 70 μg | 5.7% | 3.5% | 1750 g |
| Nickel, Ni | 3.2 μg | ~ | |||
| Olovo, Sn | 1.9 μg | ~ | |||
| Rubidium, Rb | 13.4 μg | ~ | |||
| Titan, you | 3.5 μg | ~ | |||
| Fluorine, F | 30.9 μg | 4000 μg | 0.8% | 0.5% | 12945 g |
| Chrome, Cr | 3.8 μg | 50 μg | 7.6% | 4.7% | 1316 g |
| Zinc, Zn | 0.4717 mg | 12 mg | 3.9% | 2.4% | 2544 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 8.9 g | ~ | |||
| Mono- and disaccharides (sugars) | 1 g | max 100 г |
The energy value is 162,1 kcal.
fried Mushrooms rich in vitamins and minerals such as: vitamin B2 – 11,1%, vitamin B5 – 32%, vitamin C – 17,8%, vitamin E – 34,7%, vitamin PP – 20,3%, potassium – 12,4, 17,9%, chlorine – 37%, cobalt – 17,8%, manganese – XNUMX%
- Vitamin B2 participates in redox reactions, enhances the color sensitivity of the visual analyzer and dark adaptation. Insufficient intake of vitamin B2 is accompanied by a violation of the condition of the skin, mucous membranes, impaired light and twilight vision.
- Vitamin B5 participates in protein, fat, carbohydrate metabolism, cholesterol metabolism, the synthesis of a number of hormones, hemoglobin, promotes the absorption of amino acids and sugars in the intestine, supports the function of the adrenal cortex. Lack of pantothenic acid can lead to damage to the skin and mucous membranes.
- 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.
- Vitamin E possesses antioxidant properties, is necessary for the functioning of the gonads, heart muscle, is a universal stabilizer of cell membranes. With a deficiency of vitamin E, hemolysis of erythrocytes and neurological disorders are observed.
- Vitamin PP participates in redox reactions of energy metabolism. Insufficient vitamin intake is accompanied by disruption of the normal state of the skin, gastrointestinal tract and nervous system.
- 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.
- Chlorine necessary for the formation and secretion of hydrochloric acid in the body.
- Cobalt is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism.
- Manganese participates in the formation of bone and connective tissue, is part of the enzymes involved in the metabolism of amino acids, carbohydrates, catecholamines; essential for the synthesis of cholesterol and nucleotides. Insufficient consumption is accompanied by a slowdown in growth, disorders in the reproductive system, increased fragility of bone tissue, disorders of carbohydrate and lipid metabolism.
Calorie content AND CHEMICAL COMPOSITION OF THE RECIPE INGREDIENTS Fried mushrooms PER 100 g
- 34 kCal
- 324 kCal
- 899 kCal
- 49 kCal
- 0 kCal
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