Poultry puree soup recipe. Calorie, chemical composition and nutritional value.

Ingredients Poultry Soup

a hen 200.0 (gram)
carrot 20.0 (gram)
onion 20.0 (gram)
parsley root 20.0 (gram)
wheat flour, premium 30.0 (gram)
butter 40.0 (gram)
milk cow 200.0 (gram)
chicken egg 0.4 (piece)
water 750.0 (gram)
Method of preparation

The poultry is boiled, the pulp is separated from the bones. For a side dish, the poultry fillets are cut into strips, poured with a small amount of broth, and boiled. The rest of the pulp is passed through a meat grinder with a fine grid and wiped. The rest of the soup is cooked in the usual way. The finished soup is seasoned with a lion. When leaving, poultry fillets cut into strips are placed in portioned dishes, croutons are served separately (rec. No. 704).

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 value93.1 kCal1684 kCal5.5%5.9%1809 g
Proteins4.8 g76 g6.3%6.8%1583 g
Fats6.8 g56 g12.1%13%824 g
Carbohydrates3.5 g219 g1.6%1.7%6257 g
organic acids0.03 g~
Alimentary fiber0.2 g20 g1%1.1%10000 g
Water101 g2273 g4.4%4.7%2250 g
Ash0.4 g~
Vitamins
Vitamin A, RE200 μg900 μg22.2%23.8%450 g
Retinol0.2 mg~
Vitamin B1, thiamine0.02 mg1.5 mg1.3%1.4%7500 g
Vitamin B2, riboflavin0.06 mg1.8 mg3.3%3.5%3000 g
Vitamin B4, choline20.6 mg500 mg4.1%4.4%2427 g
Vitamin B5, pantothenic0.2 mg5 mg4%4.3%2500 g
Vitamin B6, pyridoxine0.1 mg2 mg5%5.4%2000 g
Vitamin B9, folate3.1 μg400 μg0.8%0.9%12903 g
Vitamin B12, cobalamin0.2 μg3 μg6.7%7.2%1500 g
Vitamin C, ascorbic1.2 mg90 mg1.3%1.4%7500 g
Vitamin D, calciferol0.05 μg10 μg0.5%0.5%20000 g
Vitamin E, alpha tocopherol, TE0.2 mg15 mg1.3%1.4%7500 g
Vitamin H, biotin2.4 μg50 μg4.8%5.2%2083 g
Vitamin PP, NE1.5968 mg20 mg8%8.6%1253 g
niacin0.8 mg~
Macronutrients
Potassium, K69.9 mg2500 mg2.8%3%3577 g
Calcium, Ca26.3 mg1000 mg2.6%2.8%3802 g
Silicon, Si0.1 mg30 mg0.3%0.3%30000 g
Magnesium, Mg9 mg400 mg2.3%2.5%4444 g
Sodium, Na26.7 mg1300 mg2.1%2.3%4869 g
Sulfur, S40.5 mg1000 mg4.1%4.4%2469 g
Phosphorus, P61.3 mg800 mg7.7%8.3%1305 g
Chlorine, Cl34.9 mg2300 mg1.5%1.6%6590 g
Trace Elements
Aluminum, Al50 μg~
Bohr, B9.1 μg~
Vanadium, V4.4 μg~
Iron, Fe0.7 mg18 mg3.9%4.2%2571 g
Iodine, I2.9 μg150 μg1.9%2%5172 g
Cobalt, Co2.4 μg10 μg24%25.8%417 g
Lithium, Li0.1 μg~
Manganese, Mn0.0281 mg2 mg1.4%1.5%7117 g
Copper, Cu21.5 μg1000 μg2.2%2.4%4651 g
Molybdenum, Mo.1.6 μg70 μg2.3%2.5%4375 g
Nickel, Ni0.2 μg~
Olovo, Sn2.2 μg~
Rubidium, Rb9.4 μg~
Selenium, Se0.5 μg55 μg0.9%1%11000 g
Strontium, Sr.2.7 μg~
Titan, you0.3 μg~
Fluorine, F27.3 μg4000 μg0.7%0.8%14652 g
Chrome, Cr2 μg50 μg4%4.3%2500 g
Zinc, Zn0.4585 mg12 mg3.8%4.1%2617 g
Digestible carbohydrates
Starch and dextrins1.9 g~
Mono- and disaccharides (sugars)1.3 gmax 100 г
Sterols
Cholesterol9.2 mgmax 300 mg

The energy value is 93,1 kcal.

Poultry puree soup rich in vitamins and minerals such as: vitamin A – 22,2%, cobalt – 24%
  • Vitamin A is responsible for normal development, reproductive function, skin and eye health, and maintaining immunity.
  • Cobalt is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism.
 
Calorie content AND CHEMICAL COMPOSITION OF INGREDIENTS OF THE RECIPE Poultry soup-puree PER 100 g
  • 238 kCal
  • 35 kCal
  • 41 kCal
  • 51 kCal
  • 334 kCal
  • 661 kCal
  • 60 kCal
  • 157 kCal
  • 0 kCal
Tags: How to cook, calorie content 93,1 kcal, chemical composition, nutritional value, what vitamins, minerals, how to make poultry puree soup, recipe, calories, nutrients

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