Ingredients Fried tomatoes
| tomatoes | 1587.0 (gram) |
| margarine | 60.0 (gram) |
Method of preparation
Prepared tomatoes are cut into two halves, salted and fried in fat.
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 | 55.6 kCal | 1684 kCal | 3.3% | 5.9% | 3029 g |
| Proteins | 0.8 g | 76 g | 1.1% | 2% | 9500 g |
| Fats | 4.2 g | 56 g | 7.5% | 13.5% | 1333 g |
| Carbohydrates | 4 g | 219 g | 1.8% | 3.2% | 5475 g |
| organic acids | 0.5 g | ~ | |||
| Alimentary fiber | 1.1 g | 20 g | 5.5% | 9.9% | 1818 g |
| Water | 125.8 g | 2273 g | 5.5% | 9.9% | 1807 g |
| Ash | 1 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 1200 μg | 900 μg | 133.3% | 239.7% | 75 g |
| Retinol | 1.2 mg | ~ | |||
| Vitamin B1, thiamine | 0.06 mg | 1.5 mg | 4% | 7.2% | 2500 g |
| Vitamin B2, riboflavin | 0.05 mg | 1.8 mg | 2.8% | 5% | 3600 g |
| Vitamin B4, choline | 0.1 mg | 500 mg | 500000 g | ||
| Vitamin B5, pantothenic | 0.3 mg | 5 mg | 6% | 10.8% | 1667 g |
| Vitamin B6, pyridoxine | 0.1 mg | 2 mg | 5% | 9% | 2000 g |
| Vitamin B9, folate | 12.1 μg | 400 μg | 3% | 5.4% | 3306 g |
| Vitamin C, ascorbic | 18.4 mg | 90 mg | 20.4% | 36.7% | 489 g |
| Vitamin E, alpha tocopherol, TE | 1.6 mg | 15 mg | 10.7% | 19.2% | 938 g |
| Vitamin H, biotin | 1.3 μg | 50 μg | 2.6% | 4.7% | 3846 g |
| Vitamin PP, NE | 0.7328 mg | 20 mg | 3.7% | 6.7% | 2729 g |
| niacin | 0.6 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 310.6 mg | 2500 mg | 12.4% | 22.3% | 805 g |
| Calcium, Ca | 15.5 mg | 1000 mg | 1.6% | 2.9% | 6452 g |
| Magnesium, Mg | 21.4 mg | 400 mg | 5.4% | 9.7% | 1869 g |
| Sodium, Na | 51 mg | 1300 mg | 3.9% | 7% | 2549 g |
| Sulfur, S | 12.8 mg | 1000 mg | 1.3% | 2.3% | 7813 g |
| Phosphorus, P | 28.1 mg | 800 mg | 3.5% | 6.3% | 2847 g |
| Chlorine, Cl | 61 mg | 2300 mg | 2.7% | 4.9% | 3770 g |
| Trace Elements | |||||
| Bohr, B | 123 μg | ~ | |||
| Iron, Fe | 1 mg | 18 mg | 5.6% | 10.1% | 1800 g |
| Iodine, I | 2.1 μg | 150 μg | 1.4% | 2.5% | 7143 g |
| Cobalt, Co | 6.4 μg | 10 μg | 64% | 115.1% | 156 g |
| Manganese, Mn | 0.1497 mg | 2 mg | 7.5% | 13.5% | 1336 g |
| Copper, Cu | 117.6 μg | 1000 μg | 11.8% | 21.2% | 850 g |
| Molybdenum, Mo. | 7.5 μg | 70 μg | 10.7% | 19.2% | 933 g |
| Nickel, Ni | 13.9 μg | ~ | |||
| Rubidium, Rb | 163.6 μg | ~ | |||
| Fluorine, F | 21.4 μg | 4000 μg | 0.5% | 0.9% | 18692 g |
| Chrome, Cr | 5.3 μg | 50 μg | 10.6% | 19.1% | 943 g |
| Zinc, Zn | 0.2139 mg | 12 mg | 1.8% | 3.2% | 5610 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 0.3 g | ~ | |||
| Mono- and disaccharides (sugars) | 3.3 g | max 100 г |
The energy value is 55,6 kcal.
Fried tomatoes rich in vitamins and minerals such as: vitamin A – 133,3%, vitamin C – 20,4%, potassium – 12,4%, cobalt – 64%, copper – 11,8%
- Vitamin A is responsible for normal development, reproductive function, skin and eye health, and maintaining immunity.
- 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.
- Copper is a part of enzymes with redox activity and involved in iron metabolism, stimulates the absorption of proteins and carbohydrates. Participates in the processes of providing the tissues of the human body with oxygen. The deficiency is manifested by disorders in the formation of the cardiovascular system and skeleton, the development of connective tissue dysplasia.
Calorie content AND CHEMICAL COMPOSITION OF THE RECIPE INGREDIENTS Fried tomatoes PER 100 g
- 24 kCal
- 743 kCal
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