Ingredients Pasta
| pasta | 75.0 (gram) |
| water | 150.0 (gram) |
| milk cow | 100.0 (gram) |
| chicken egg | 0.5 (piece) |
| sugar | 10.0 (gram) |
| margarine | 5.0 (gram) |
| crackers | 5.0 (gram) |
| butter | 10.0 (gram) |
Method of preparation
Pasta is boiled in a mixture of milk and water or in water without throwing it back. Eggs beaten with sugar are added to pasta cooled to 60-70 ° C and mixed. Put the mass on a greased baking sheet, sprinkle with breadcrumbs and bake. On vacation, the pasta is watered with 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 | 126.6 kCal | 1684 kCal | 7.5% | 5.9% | 1330 g |
| Proteins | 4.1 g | 76 g | 5.4% | 4.3% | 1854 g |
| Fats | 5.6 g | 56 g | 10% | 7.9% | 1000 g |
| Carbohydrates | 16 g | 219 g | 7.3% | 5.8% | 1369 g |
| organic acids | 0.03 g | ~ | |||
| Alimentary fiber | 0.004 g | 20 g | 500000 g | ||
| Water | 75.5 g | 2273 g | 3.3% | 2.6% | 3011 g |
| Ash | 0.3 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 60 μg | 900 μg | 6.7% | 5.3% | 1500 g |
| Retinol | 0.06 mg | ~ | |||
| Vitamin B1, thiamine | 0.05 mg | 1.5 mg | 3.3% | 2.6% | 3000 g |
| Vitamin B2, riboflavin | 0.09 mg | 1.8 mg | 5% | 3.9% | 2000 g |
| Vitamin B4, choline | 33.9 mg | 500 mg | 6.8% | 5.4% | 1475 g |
| Vitamin B5, pantothenic | 0.3 mg | 5 mg | 6% | 4.7% | 1667 g |
| Vitamin B6, pyridoxine | 0.06 mg | 2 mg | 3% | 2.4% | 3333 g |
| Vitamin B9, folate | 5.8 μg | 400 μg | 1.5% | 1.2% | 6897 g |
| Vitamin B12, cobalamin | 0.1 μg | 3 μg | 3.3% | 2.6% | 3000 g |
| Vitamin C, ascorbic | 0.3 mg | 90 mg | 0.3% | 0.2% | 30000 g |
| Vitamin D, calciferol | 0.2 μg | 10 μg | 2% | 1.6% | 5000 g |
| Vitamin E, alpha tocopherol, TE | 1 mg | 15 mg | 6.7% | 5.3% | 1500 g |
| Vitamin H, biotin | 2.8 μg | 50 μg | 5.6% | 4.4% | 1786 g |
| Vitamin PP, NE | 0.9806 mg | 20 mg | 4.9% | 3.9% | 2040 g |
| niacin | 0.3 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 77 mg | 2500 mg | 3.1% | 2.4% | 3247 g |
| Calcium, Ca | 44.2 mg | 1000 mg | 4.4% | 3.5% | 2262 g |
| Silicon, Si | 1.5 mg | 30 mg | 5% | 3.9% | 2000 g |
| Magnesium, Mg | 8.4 mg | 400 mg | 2.1% | 1.7% | 4762 g |
| Sodium, Na | 26.8 mg | 1300 mg | 2.1% | 1.7% | 4851 g |
| Sulfur, S | 34.9 mg | 1000 mg | 3.5% | 2.8% | 2865 g |
| Phosphorus, P | 59.9 mg | 800 mg | 7.5% | 5.9% | 1336 g |
| Chlorine, Cl | 55.8 mg | 2300 mg | 2.4% | 1.9% | 4122 g |
| Trace Elements | |||||
| Aluminum, Al | 35.6 μg | ~ | |||
| Bohr, B | 2.9 μg | ~ | |||
| Vanadium, V | 2.5 μg | ~ | |||
| Iron, Fe | 0.6 mg | 18 mg | 3.3% | 2.6% | 3000 g |
| Iodine, I | 4.3 μg | 150 μg | 2.9% | 2.3% | 3488 g |
| Cobalt, Co | 1.3 μg | 10 μg | 13% | 10.3% | 769 g |
| Manganese, Mn | 0.1686 mg | 2 mg | 8.4% | 6.6% | 1186 g |
| Copper, Cu | 148.8 μg | 1000 μg | 14.9% | 11.8% | 672 g |
| Molybdenum, Mo. | 4.5 μg | 70 μg | 6.4% | 5.1% | 1556 g |
| Nickel, Ni | 0.6 μg | ~ | |||
| Olovo, Sn | 4.1 μg | ~ | |||
| Selenium, Se | 0.8 μg | 55 μg | 1.5% | 1.2% | 6875 g |
| Strontium, Sr. | 7.6 μg | ~ | |||
| Titan, you | 0.7 μg | ~ | |||
| Fluorine, F | 13.6 μg | 4000 μg | 0.3% | 0.2% | 29412 g |
| Chrome, Cr | 1.2 μg | 50 μg | 2.4% | 1.9% | 4167 g |
| Zinc, Zn | 0.3635 mg | 12 mg | 3% | 2.4% | 3301 g |
| Zirconium, Zr | 0.4 μg | ~ | |||
| Digestible carbohydrates | |||||
| Starch and dextrins | 0.7 g | ~ | |||
| Mono- and disaccharides (sugars) | 1.4 g | max 100 г | |||
| Sterols | |||||
| Cholesterol | 39.3 mg | max 300 mg |
The energy value is 126,6 kcal.
Pasta rich in vitamins and minerals such as: cobalt – 13%, copper – 14,9%
- 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.
CALORIES AND CHEMICAL COMPOSITION OF THE RECIPE INGREDIENTS Pasta PER 100 g
- 345 kCal
- 0 kCal
- 60 kCal
- 157 kCal
- 399 kCal
- 743 kCal
- 661 kCal
Tags: How to cook, calorie content 126,6 kcal, chemical composition, nutritional value, what vitamins, minerals, cooking method Pasta, recipe, calories, nutrients