Ingredients Pickled cabbage
| White cabbage | 1000.0 (gram) |
| vinegar | 1.0 (grain glass) |
| water | 3.0 (grain glass) |
| sugar | 1.0 (grain glass) |
| hot pepper | 1.0 (gram) |
| Bay leaf | 3.0 (piece) |
| table salt | 1.0 (table spoon) |
Method of preparation
Finely chop the cabbage, lightly grind with salt, squeeze, transfer to a jar and pour with chilled marinade. Cover the jar with parchment paper and place in a cold place. In 5-6 days the cabbage will be ready. To prepare the marinade, vinegar, water, sugar, a little pepper, bay leaf; boil and cool all this.
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 | 47 kCal | 1684 kCal | 2.8% | 6% | 3583 g |
| Proteins | 0.8 g | 76 g | 1.1% | 2.3% | 9500 g |
| Fats | 0.05 g | 56 g | 0.1% | 0.2% | 112000 g |
| Carbohydrates | 11.5 g | 219 g | 5.3% | 11.3% | 1904 g |
| organic acids | 66.4 g | ~ | |||
| Alimentary fiber | 2.6 g | 20 g | 13% | 27.7% | 769 g |
| Water | 84.4 g | 2273 g | 3.7% | 7.9% | 2693 g |
| Ash | 0.5 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 9 μg | 900 μg | 1% | 2.1% | 10000 g |
| Retinol | 0.009 mg | ~ | |||
| Vitamin B1, thiamine | 0.01 mg | 1.5 mg | 0.7% | 1.5% | 15000 g |
| Vitamin B2, riboflavin | 0.02 mg | 1.8 mg | 1.1% | 2.3% | 9000 g |
| Vitamin B5, pantothenic | 0.08 mg | 5 mg | 1.6% | 3.4% | 6250 g |
| Vitamin B6, pyridoxine | 0.06 mg | 2 mg | 3% | 6.4% | 3333 g |
| Vitamin B9, folate | 4.6 μg | 400 μg | 1.2% | 2.6% | 8696 g |
| Vitamin C, ascorbic | 20.6 mg | 90 mg | 22.9% | 48.7% | 437 g |
| Vitamin E, alpha tocopherol, TE | 0.04 mg | 15 mg | 0.3% | 0.6% | 37500 g |
| Vitamin H, biotin | 0.05 μg | 50 μg | 0.1% | 0.2% | 100000 g |
| Vitamin PP, NE | 0.4328 mg | 20 mg | 2.2% | 4.7% | 4621 g |
| niacin | 0.3 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 137.7 mg | 2500 mg | 5.5% | 11.7% | 1816 g |
| Calcium, Ca | 28.4 mg | 1000 mg | 2.8% | 6% | 3521 g |
| Magnesium, Mg | 7.4 mg | 400 mg | 1.9% | 4% | 5405 g |
| Sodium, Na | 12.3 mg | 1300 mg | 0.9% | 1.9% | 10569 g |
| Sulfur, S | 20 mg | 1000 mg | 2% | 4.3% | 5000 g |
| Phosphorus, P | 14.2 mg | 800 mg | 1.8% | 3.8% | 5634 g |
| Chlorine, Cl | 1039.3 mg | 2300 mg | 45.2% | 96.2% | 221 g |
| Trace Elements | |||||
| Aluminum, Al | 260.4 μg | ~ | |||
| Bohr, B | 91.4 μg | ~ | |||
| Iron, Fe | 0.4 mg | 18 mg | 2.2% | 4.7% | 4500 g |
| Iodine, I | 1.4 μg | 150 μg | 0.9% | 1.9% | 10714 g |
| Cobalt, Co | 1.6 μg | 10 μg | 16% | 34% | 625 g |
| Manganese, Mn | 0.0819 mg | 2 mg | 4.1% | 8.7% | 2442 g |
| Copper, Cu | 38.9 μg | 1000 μg | 3.9% | 8.3% | 2571 g |
| Molybdenum, Mo. | 6.5 μg | 70 μg | 9.3% | 19.8% | 1077 g |
| Nickel, Ni | 6.9 μg | ~ | |||
| Fluorine, F | 4.6 μg | 4000 μg | 0.1% | 0.2% | 86957 g |
| Chrome, Cr | 2.3 μg | 50 μg | 4.6% | 9.8% | 2174 g |
| Zinc, Zn | 0.193 mg | 12 mg | 1.6% | 3.4% | 6218 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 0.05 g | ~ | |||
| Mono- and disaccharides (sugars) | 2.1 g | max 100 г |
The energy value is 47 kcal.
Pickled cabbage rich in vitamins and minerals such as: vitamin C – 22,9%, chlorine – 45,2%, cobalt – 16%
- 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.
- 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.
Calorie content AND CHEMICAL COMPOSITION OF THE RECIPE INGREDIENTS Pickled cabbage PER 100 g
- 28 kCal
- 11 kCal
- 0 kCal
- 399 kCal
- 40 kCal
- 313 kCal
- 0 kCal
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