Ingredients Bean and Nut Soup
| water | 1500.0 (gram) |
| beans | 100.0 (gram) |
| onion | 1.0 (piece) |
| almonds sweet | 100.0 (gram) |
| butter | 1.0 (table spoon) |
| table salt | 1.0 (teaspoon) |
| parsley | 2.0 (table spoon) |
Method of preparation
Put the soaked beans to boil in cold water. When the beans are semi-soft, add the fried onion rings, finely chopped nuts, salt and cook until tender. When serving, sprinkle with finely chopped herbs.
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 | 67 kCal | 1684 kCal | 4% | 6% | 2513 g |
| Proteins | 2.3 g | 76 g | 3% | 4.5% | 3304 g |
| Fats | 4.8 g | 56 g | 8.6% | 12.8% | 1167 g |
| Carbohydrates | 3.8 g | 219 g | 1.7% | 2.5% | 5763 g |
| organic acids | 22.2 g | ~ | |||
| Alimentary fiber | 1 g | 20 g | 5% | 7.5% | 2000 g |
| Water | 86.4 g | 2273 g | 3.8% | 5.7% | 2631 g |
| Ash | 0.5 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 40 μg | 900 μg | 4.4% | 6.6% | 2250 g |
| Retinol | 0.04 mg | ~ | |||
| Vitamin B1, thiamine | 0.04 mg | 1.5 mg | 2.7% | 4% | 3750 g |
| Vitamin B2, riboflavin | 0.05 mg | 1.8 mg | 2.8% | 4.2% | 3600 g |
| Vitamin B5, pantothenic | 0.06 mg | 5 mg | 1.2% | 1.8% | 8333 g |
| Vitamin B6, pyridoxine | 0.06 mg | 2 mg | 3% | 4.5% | 3333 g |
| Vitamin B9, folate | 8.7 μg | 400 μg | 2.2% | 3.3% | 4598 g |
| Vitamin C, ascorbic | 2.9 mg | 90 mg | 3.2% | 4.8% | 3103 g |
| Vitamin D, calciferol | 0.003 μg | 10 μg | 333333 g | ||
| Vitamin E, alpha tocopherol, TE | 2 mg | 15 mg | 13.3% | 19.9% | 750 g |
| Vitamin H, biotin | 0.03 μg | 50 μg | 0.1% | 0.1% | 166667 g |
| Vitamin PP, NE | 0.6818 mg | 20 mg | 3.4% | 5.1% | 2933 g |
| niacin | 0.3 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 120.5 mg | 2500 mg | 4.8% | 7.2% | 2075 g |
| Calcium, Ca | 31 mg | 1000 mg | 3.1% | 4.6% | 3226 g |
| Silicon, Si | 4.8 mg | 30 mg | 16% | 23.9% | 625 g |
| Magnesium, Mg | 20.5 mg | 400 mg | 5.1% | 7.6% | 1951 g |
| Sodium, Na | 6.3 mg | 1300 mg | 0.5% | 0.7% | 20635 g |
| Sulfur, S | 21.1 mg | 1000 mg | 2.1% | 3.1% | 4739 g |
| Phosphorus, P | 57.4 mg | 800 mg | 7.2% | 10.7% | 1394 g |
| Chlorine, Cl | 347.6 mg | 2300 mg | 15.1% | 22.5% | 662 g |
| Trace Elements | |||||
| Aluminum, Al | 43.5 μg | ~ | |||
| Bohr, B | 30.6 μg | ~ | |||
| Vanadium, V | 9.8 μg | ~ | |||
| Iron, Fe | 1 mg | 18 mg | 5.6% | 8.4% | 1800 g |
| Iodine, I | 0.8 μg | 150 μg | 0.5% | 0.7% | 18750 g |
| Cobalt, Co | 1.2 μg | 10 μg | 12% | 17.9% | 833 g |
| Manganese, Mn | 0.1866 mg | 2 mg | 9.3% | 13.9% | 1072 g |
| Copper, Cu | 36.6 μg | 1000 μg | 3.7% | 5.5% | 2732 g |
| Molybdenum, Mo. | 2.7 μg | 70 μg | 3.9% | 5.8% | 2593 g |
| Nickel, Ni | 9 μg | ~ | |||
| Rubidium, Rb | 12.5 μg | ~ | |||
| Selenium, Se | 1.3 μg | 55 μg | 2.4% | 3.6% | 4231 g |
| Titan, you | 7.7 μg | ~ | |||
| Fluorine, F | 8.3 μg | 4000 μg | 0.2% | 0.3% | 48193 g |
| Chrome, Cr | 0.6 μg | 50 μg | 1.2% | 1.8% | 8333 g |
| Zinc, Zn | 0.3145 mg | 12 mg | 2.6% | 3.9% | 3816 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 3 g | ~ | |||
| Mono- and disaccharides (sugars) | 0.5 g | max 100 г |
The energy value is 67 kcal.
Bean soup with nuts rich in vitamins and minerals such as: vitamin E – 13,3%, silicon – 16%, chlorine – 15,1%, cobalt – 12%
- 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.
Calorie content AND CHEMICAL COMPOSITION OF THE RECIPE INGREDIENTS Bean soup with nuts PER 100 g
- 0 kCal
- 298 kCal
- 41 kCal
- 609 kCal
- 661 kCal
- 0 kCal
- 49 kCal
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