Ingredients Pepper Seasoning
| sweet red pepper | 6.0 (piece) |
| sunflower oil | 50.0 (gram) |
| yogurt | 0.8 (teaspoon) |
| wheat flour, premium | 20.0 (gram) |
| tomato paste | 1.0 (teaspoon) |
Method of preparation
Chop the pepper and fry in oil, sprinkle with flour. Add salt, tomato paste, yogurt, a pinch of sugar and bring to a boil. Cooked peppers are good to serve with boiled pasta, mashed potatoes, rice.
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 | 137.8 kCal | 1684 kCal | 8.2% | 6% | 1222 g |
| Proteins | 2.9 g | 76 g | 3.8% | 2.8% | 2621 g |
| Fats | 11 g | 56 g | 19.6% | 14.2% | 509 g |
| Carbohydrates | 7.2 g | 219 g | 3.3% | 2.4% | 3042 g |
| organic acids | 0.08 g | ~ | |||
| Alimentary fiber | 0.7 g | 20 g | 3.5% | 2.5% | 2857 g |
| Water | 42.5 g | 2273 g | 1.9% | 1.4% | 5348 g |
| Ash | 0.3 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 700 μg | 900 μg | 77.8% | 56.5% | 129 g |
| Retinol | 0.7 mg | ~ | |||
| Vitamin B1, thiamine | 0.05 mg | 1.5 mg | 3.3% | 2.4% | 3000 g |
| Vitamin B2, riboflavin | 0.1 mg | 1.8 mg | 5.6% | 4.1% | 1800 g |
| Vitamin B4, choline | 16.2 mg | 500 mg | 3.2% | 2.3% | 3086 g |
| Vitamin B5, pantothenic | 0.1 mg | 5 mg | 2% | 1.5% | 5000 g |
| Vitamin B6, pyridoxine | 0.2 mg | 2 mg | 10% | 7.3% | 1000 g |
| Vitamin B9, folate | 6.9 μg | 400 μg | 1.7% | 1.2% | 5797 g |
| Vitamin B12, cobalamin | 0.2 μg | 3 μg | 6.7% | 4.9% | 1500 g |
| Vitamin C, ascorbic | 62.3 mg | 90 mg | 69.2% | 50.2% | 144 g |
| Vitamin E, alpha tocopherol, TE | 4.1 mg | 15 mg | 27.3% | 19.8% | 366 g |
| Vitamin H, biotin | 0.05 μg | 50 μg | 0.1% | 0.1% | 100000 g |
| Vitamin PP, NE | 0.9814 mg | 20 mg | 4.9% | 3.6% | 2038 g |
| niacin | 0.5 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 135.1 mg | 2500 mg | 5.4% | 3.9% | 1850 g |
| Calcium, Ca | 47.7 mg | 1000 mg | 4.8% | 3.5% | 2096 g |
| Silicon, Si | 0.1 mg | 30 mg | 0.3% | 0.2% | 30000 g |
| Magnesium, Mg | 10.8 mg | 400 mg | 2.7% | 2% | 3704 g |
| Sodium, Na | 26.7 mg | 1300 mg | 2.1% | 1.5% | 4869 g |
| Sulfur, S | 11.8 mg | 1000 mg | 1.2% | 0.9% | 8475 g |
| Phosphorus, P | 45.4 mg | 800 mg | 5.7% | 4.1% | 1762 g |
| Chlorine, Cl | 43.7 mg | 2300 mg | 1.9% | 1.4% | 5263 g |
| Trace Elements | |||||
| Aluminum, Al | 29.8 μg | ~ | |||
| Bohr, B | 1 μg | ~ | |||
| Vanadium, V | 2.6 μg | ~ | |||
| Iron, Fe | 0.3 mg | 18 mg | 1.7% | 1.2% | 6000 g |
| Iodine, I | 4.4 μg | 150 μg | 2.9% | 2.1% | 3409 g |
| Cobalt, Co | 1.5 μg | 10 μg | 15% | 10.9% | 667 g |
| Manganese, Mn | 0.0753 mg | 2 mg | 3.8% | 2.8% | 2656 g |
| Copper, Cu | 42.1 μg | 1000 μg | 4.2% | 3% | 2375 g |
| Molybdenum, Mo. | 2.2 μg | 70 μg | 3.1% | 2.2% | 3182 g |
| Nickel, Ni | 0.06 μg | ~ | |||
| Olovo, Sn | 0.1 μg | ~ | |||
| Selenium, Se | 0.9 μg | 55 μg | 1.6% | 1.2% | 6111 g |
| Titan, you | 0.3 μg | ~ | |||
| Fluorine, F | 10.4 μg | 4000 μg | 0.3% | 0.2% | 38462 g |
| Chrome, Cr | 2.9 μg | 50 μg | 5.8% | 4.2% | 1724 g |
| Zinc, Zn | 0.322 mg | 12 mg | 2.7% | 2% | 3727 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 1.6 g | ~ | |||
| Mono- and disaccharides (sugars) | 2.1 g | max 100 г |
The energy value is 137,8 kcal.
Pepper seasoning rich in vitamins and minerals such as: vitamin A – 77,8%, vitamin C – 69,2%, vitamin E – 27,3%, cobalt – 15%
- 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.
- 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.
- Cobalt is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism.
CALORIE AND CHEMICAL COMPOSITION OF THE RECIPE INGREDIENTS Pepper seasoning PER 100 g
- 26 kCal
- 899 kCal
- 68 kCal
- 334 kCal
- 102 kCal
Tags: How to cook, calorie content 137,8 kcal, chemical composition, nutritional value, what vitamins, minerals, cooking method Pepper seasoning, recipe, calories, nutrients