Pilaf recipe. Calorie, chemical composition and nutritional value.

Contents

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.
NutrientQuantityNorm**% of the norm in 100 g% of the norm in 100 kcal100% normal
Calorie value150.7 kCal1684 kCal8.9%5.9%1117 g
Proteins4.1 g76 g5.4%3.6%1854 g
Fats7.3 g56 g13%8.6%767 g
Carbohydrates18.3 g219 g8.4%5.6%1197 g
organic acids76.9 g~
Alimentary fiber3.2 g20 g16%10.6%625 g
Water62.1 g2273 g2.7%1.8%3660 g
Ash0.8 g~
Vitamins
Vitamin A, RE500 μg900 μg55.6%36.9%180 g
Retinol0.5 mg~
Vitamin B1, thiamine0.03 mg1.5 mg2%1.3%5000 g
Vitamin B2, riboflavin0.03 mg1.8 mg1.7%1.1%6000 g
Vitamin B4, choline23.7 mg500 mg4.7%3.1%2110 g
Vitamin B5, pantothenic0.1 mg5 mg2%1.3%5000 g
Vitamin B6, pyridoxine0.07 mg2 mg3.5%2.3%2857 g
Vitamin B9, folate4.9 μg400 μg1.2%0.8%8163 g
Vitamin C, ascorbic0.4 mg90 mg0.4%0.3%22500 g
Vitamin E, alpha tocopherol, TE2.2 mg15 mg14.7%9.8%682 g
Vitamin H, biotin0.7 μg50 μg1.4%0.9%7143 g
Vitamin PP, NE1.3806 mg20 mg6.9%4.6%1449 g
niacin0.7 mg~
Macronutrients
Potassium, K144.3 mg2500 mg5.8%3.8%1733 g
Calcium, Ca20.4 mg1000 mg2%1.3%4902 g
Silicon, Si21.2 mg30 mg70.7%46.9%142 g
Magnesium, Mg21.2 mg400 mg5.3%3.5%1887 g
Sodium, Na19.2 mg1300 mg1.5%1%6771 g
Sulfur, S34.3 mg1000 mg3.4%2.3%2915 g
Phosphorus, P61.6 mg800 mg7.7%5.1%1299 g
Chlorine, Cl1202.1 mg2300 mg52.3%34.7%191 g
Trace Elements
Aluminum, Al35.4 μg~
Bohr, B44.9 μg~
Vanadium, V4.7 μg~
Iron, Fe0.8 mg18 mg4.4%2.9%2250 g
Iodine, I1 μg150 μg0.7%0.5%15000 g
Cobalt, Co1.5 μg10 μg15%10%667 g
Lithium, Li0.3 μg~
Manganese, Mn0.2942 mg2 mg14.7%9.8%680 g
Copper, Cu91.6 μg1000 μg9.2%6.1%1092 g
Molybdenum, Mo.4.8 μg70 μg6.9%4.6%1458 g
Nickel, Ni1.6 μg~
Rubidium, Rb23.8 μg~
Fluorine, F27.5 μg4000 μg0.7%0.5%14545 g
Chrome, Cr1.5 μg50 μg3%2%3333 g
Zinc, Zn0.6729 mg12 mg5.6%3.7%1783 g
Digestible carbohydrates
Starch and dextrins15.1 g~
Mono- and disaccharides (sugars)3.9 gmax 100 г
馃殌More on topic:  Complicated side dish recipe 6. Calorie, chemical composition and nutritional value.

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

Leave a Reply