Ingredients Potato salad
| potatoes | 500.0 (gram) |
| green onion | 50.0 (gram) |
| sunflower oil | 2.0 (table spoon) |
| vinegar | 50.0 (gram) |
| table salt | 10.0 (gram) |
| dill | 50.0 (gram) |
| parsley | 50.0 (gram) |
Method of preparation
Peel the boiled potatoes, cut into slices, put in a bowl, salt, sprinkle with pepper, mix with vinegar and vegetable oil. Put the prepared salad in a heap in a salad bowl and sprinkle with dill, parsley or finely chopped green onions.Serve salad with hot and cold fried meat, veal, lamb, pork and fish, as well as a separate dish. Salad made from freshly boiled warm potatoes is especially tasty.
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 | 127.9 kCal | 1684 kCal | 7.6% | 5.9% | 1317 g |
| Proteins | 2.5 g | 76 g | 3.3% | 2.6% | 3040 g |
| Fats | 6.6 g | 56 g | 11.8% | 9.2% | 848 g |
| Carbohydrates | 15.5 g | 219 g | 7.1% | 5.6% | 1413 g |
| organic acids | 70.9 g | ~ | |||
| Alimentary fiber | 3.6 g | 20 g | 18% | 14.1% | 556 g |
| Water | 103.8 g | 2273 g | 4.6% | 3.6% | 2190 g |
| Ash | 1.6 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 400 μg | 900 μg | 44.4% | 34.7% | 225 g |
| Retinol | 0.4 mg | ~ | |||
| Vitamin B1, thiamine | 0.1 mg | 1.5 mg | 6.7% | 5.2% | 1500 g |
| Vitamin B2, riboflavin | 0.08 mg | 1.8 mg | 4.4% | 3.4% | 2250 g |
| Vitamin B5, pantothenic | 0.3 mg | 5 mg | 6% | 4.7% | 1667 g |
| Vitamin B6, pyridoxine | 0.3 mg | 2 mg | 15% | 11.7% | 667 g |
| Vitamin B9, folate | 20.3 μg | 400 μg | 5.1% | 4% | 1970 g |
| Vitamin C, ascorbic | 32.5 mg | 90 mg | 36.1% | 28.2% | 277 g |
| Vitamin E, alpha tocopherol, TE | 2.9 mg | 15 mg | 19.3% | 15.1% | 517 g |
| Vitamin H, biotin | 0.2 μg | 50 μg | 0.4% | 0.3% | 25000 g |
| Vitamin PP, NE | 1.515 mg | 20 mg | 7.6% | 5.9% | 1320 g |
| niacin | 1.1 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 634.9 mg | 2500 mg | 25.4% | 19.9% | 394 g |
| Calcium, Ca | 66.8 mg | 1000 mg | 6.7% | 5.2% | 1497 g |
| Magnesium, Mg | 35.5 mg | 400 mg | 8.9% | 7% | 1127 g |
| Sodium, Na | 19.1 mg | 1300 mg | 1.5% | 1.2% | 6806 g |
| Sulfur, S | 33.5 mg | 1000 mg | 3.4% | 2.7% | 2985 g |
| Phosphorus, P | 68.1 mg | 800 mg | 8.5% | 6.6% | 1175 g |
| Chlorine, Cl | 1146.4 mg | 2300 mg | 49.8% | 38.9% | 201 g |
| Trace Elements | |||||
| Aluminum, Al | 795.4 μg | ~ | |||
| Bohr, B | 100.9 μg | ~ | |||
| Vanadium, V | 130.7 μg | ~ | |||
| Iron, Fe | 1.2 mg | 18 mg | 6.7% | 5.2% | 1500 g |
| Iodine, I | 4.4 μg | 150 μg | 2.9% | 2.3% | 3409 g |
| Cobalt, Co | 5.3 μg | 10 μg | 53% | 41.4% | 189 g |
| Lithium, Li | 67.5 μg | ~ | |||
| Manganese, Mn | 0.1717 mg | 2 mg | 8.6% | 6.7% | 1165 g |
| Copper, Cu | 136.1 μg | 1000 μg | 13.6% | 10.6% | 735 g |
| Molybdenum, Mo. | 10.8 μg | 70 μg | 15.4% | 12% | 648 g |
| Nickel, Ni | 4.4 μg | ~ | |||
| Rubidium, Rb | 438.5 μg | ~ | |||
| Fluorine, F | 26.3 μg | 4000 μg | 0.7% | 0.5% | 15209 g |
| Chrome, Cr | 9.1 μg | 50 μg | 18.2% | 14.2% | 549 g |
| Zinc, Zn | 0.3538 mg | 12 mg | 2.9% | 2.3% | 3392 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 12.7 g | ~ | |||
| Mono- and disaccharides (sugars) | 2.5 g | max 100 г |
The energy value is 127,9 kcal.
Potato salad rich in vitamins and minerals such as: vitamin A – 44,4%, vitamin B6 – 15%, vitamin C – 36,1%, vitamin E – 19,3%, potassium – 25,4%, chlorine – 49,8% %, cobalt – 53%, copper – 13,6%, molybdenum – 15,4%, chromium – 18,2%
- Vitamin A is responsible for normal development, reproductive function, skin and eye health, and maintaining immunity.
- Vitamin B6 participates in the maintenance of the immune response, inhibition and excitation processes in the central nervous system, in the conversion of amino acids, in the metabolism of tryptophan, lipids and nucleic acids, contributes to the normal formation of erythrocytes, maintenance of the normal level of homocysteine in the blood. Insufficient intake of vitamin B6 is accompanied by a decrease in appetite, a violation of the condition of the skin, the development of homocysteinemia, anemia.
- 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.
- potassium is the main intracellular ion that takes part in the regulation of water, acid and electrolyte balance, participates in the processes of nerve impulses, pressure regulation.
- 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.
- 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.
- Molybdenum is a cofactor of many enzymes that provide the metabolism of sulfur-containing amino acids, purines and pyrimidines.
- Chrome participates in the regulation of blood glucose levels, enhancing the effect of insulin. Deficiency leads to decreased glucose tolerance.
Calorie content AND CHEMICAL COMPOSITION OF THE RECIPE INGREDIENTS Potato salad PER 100 g
- 77 kCal
- 20 kCal
- 899 kCal
- 11 kCal
- 0 kCal
- 40 kCal
- 49 kCal
Tags: How to cook, calorie content 127,9 kcal, chemical composition, nutritional value, what vitamins, minerals, cooking method Potato salad, recipe, calories, nutrients