Pilaf ingredients
| sunflower oil | 1.0 (grain glass) |
| lamb, 1 category | 1000.0 (gram) |
| onion | 300.0 (gram) |
| carrot | 300.0 (gram) |
| apricot | 100.0 (gram) |
| Prune | 100.0 (gram) |
| hot pepper | 1.0 (gram) |
| Bay leaf | 3.0 (piece) |
| water | 6.0 (grain glass) |
| rice groats | 4.0 (grain glass) |
| table salt | 2.0 (table spoon) |
Method of preparation
In a large aluminum saucepan, heat the vegetable oil. Cut the lamb into small pieces and put in a saucepan, fry until golden brown, add finely chopped onions. Fry everything thoroughly. Add finely chopped carrots, continuing to fry, season with salt and pepper, add 3-5 cloves of garlic, various spices, dried apricots and prunes. Pour everything over with hot water, put in thoroughly washed and dried rice and, without interfering, cook over high heat under the lid until tender – until the rice becomes soft. Pilaf is served on a large dish.
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 | 150.7 kCal | 1684 kCal | 8.9% | 5.9% | 1117 g |
| Proteins | 4.1 g | 76 g | 5.4% | 3.6% | 1854 g |
| Fats | 7.3 g | 56 g | 13% | 8.6% | 767 g |
| Carbohydrates | 18.3 g | 219 g | 8.4% | 5.6% | 1197 g |
| organic acids | 76.9 g | ~ | |||
| Alimentary fiber | 3.2 g | 20 g | 16% | 10.6% | 625 g |
| Water | 62.1 g | 2273 g | 2.7% | 1.8% | 3660 g |
| Ash | 0.8 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 500 μg | 900 μg | 55.6% | 36.9% | 180 g |
| Retinol | 0.5 mg | ~ | |||
| Vitamin B1, thiamine | 0.03 mg | 1.5 mg | 2% | 1.3% | 5000 g |
| Vitamin B2, riboflavin | 0.03 mg | 1.8 mg | 1.7% | 1.1% | 6000 g |
| Vitamin B4, choline | 23.7 mg | 500 mg | 4.7% | 3.1% | 2110 g |
| Vitamin B5, pantothenic | 0.1 mg | 5 mg | 2% | 1.3% | 5000 g |
| Vitamin B6, pyridoxine | 0.07 mg | 2 mg | 3.5% | 2.3% | 2857 g |
| Vitamin B9, folate | 4.9 μg | 400 μg | 1.2% | 0.8% | 8163 g |
| Vitamin C, ascorbic | 0.4 mg | 90 mg | 0.4% | 0.3% | 22500 g |
| Vitamin E, alpha tocopherol, TE | 2.2 mg | 15 mg | 14.7% | 9.8% | 682 g |
| Vitamin H, biotin | 0.7 μg | 50 μg | 1.4% | 0.9% | 7143 g |
| Vitamin PP, NE | 1.3806 mg | 20 mg | 6.9% | 4.6% | 1449 g |
| niacin | 0.7 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 144.3 mg | 2500 mg | 5.8% | 3.8% | 1733 g |
| Calcium, Ca | 20.4 mg | 1000 mg | 2% | 1.3% | 4902 g |
| Silicon, Si | 21.2 mg | 30 mg | 70.7% | 46.9% | 142 g |
| Magnesium, Mg | 21.2 mg | 400 mg | 5.3% | 3.5% | 1887 g |
| Sodium, Na | 19.2 mg | 1300 mg | 1.5% | 1% | 6771 g |
| Sulfur, S | 34.3 mg | 1000 mg | 3.4% | 2.3% | 2915 g |
| Phosphorus, P | 61.6 mg | 800 mg | 7.7% | 5.1% | 1299 g |
| Chlorine, Cl | 1202.1 mg | 2300 mg | 52.3% | 34.7% | 191 g |
| Trace Elements | |||||
| Aluminum, Al | 35.4 μg | ~ | |||
| Bohr, B | 44.9 μg | ~ | |||
| Vanadium, V | 4.7 μg | ~ | |||
| Iron, Fe | 0.8 mg | 18 mg | 4.4% | 2.9% | 2250 g |
| Iodine, I | 1 μg | 150 μg | 0.7% | 0.5% | 15000 g |
| Cobalt, Co | 1.5 μg | 10 μg | 15% | 10% | 667 g |
| Lithium, Li | 0.3 μg | ~ | |||
| Manganese, Mn | 0.2942 mg | 2 mg | 14.7% | 9.8% | 680 g |
| Copper, Cu | 91.6 μg | 1000 μg | 9.2% | 6.1% | 1092 g |
| Molybdenum, Mo. | 4.8 μg | 70 μg | 6.9% | 4.6% | 1458 g |
| Nickel, Ni | 1.6 μg | ~ | |||
| Rubidium, Rb | 23.8 μg | ~ | |||
| Fluorine, F | 27.5 μg | 4000 μg | 0.7% | 0.5% | 14545 g |
| Chrome, Cr | 1.5 μg | 50 μg | 3% | 2% | 3333 g |
| Zinc, Zn | 0.6729 mg | 12 mg | 5.6% | 3.7% | 1783 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 15.1 g | ~ | |||
| Mono- and disaccharides (sugars) | 3.9 g | max 100 г |
The energy value is 150,7 kcal.
Pilaf rich in vitamins and minerals such as: vitamin A – 55,6%, vitamin E – 14,7%, silicon – 70,7%, chlorine – 52,3%, cobalt – 15%, manganese – 14,7%
- Vitamin A is responsible for normal development, reproductive function, skin and eye health, and maintaining immunity.
- 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.
- Silicon is included as a structural component in glycosaminoglycans and stimulates collagen synthesis.
- 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 Pilaf PER 100 g
- 899 kCal
- 209 kCal
- 41 kCal
- 35 kCal
- 232 kCal
- 256 kCal
- 40 kCal
- 313 kCal
- 0 kCal
- 333 kCal
- 0 kCal
Tags: How to cook, calorie content 150,7 kcal, chemical composition, nutritional value, what vitamins, minerals, pilaf cooking method, recipe, calories, nutrients
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