Ingredients Beetroot in a sweet marinade
| beet | 1.0 (piece) |
| water | 1.0 (grain glass) |
| sugar | 1.5 (table spoon) |
| dill | 1.0 (table spoon) |
| vinegar | 3.0 (table spoon) |
| lemon acid | 2.0 (gram) |
Method of preparation
Cook the beets unpeeled, cool, remove the skin, cut into slices. Boil water with sugars and dill, add vinegar and citric acid, cool and pour over beets with this syrup. Soak 2 days before serving.
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 | 48.6 kCal | 1684 kCal | 2.9% | 6% | 3465 g |
| Proteins | 0.4 g | 76 g | 0.5% | 1% | 19000 g |
| Fats | 0.04 g | 56 g | 0.1% | 0.2% | 140000 g |
| Carbohydrates | 12.4 g | 219 g | 5.7% | 11.7% | 1766 g |
| organic acids | 0.03 g | ~ | |||
| Alimentary fiber | 0.7 g | 20 g | 3.5% | 7.2% | 2857 g |
| Water | 85.4 g | 2273 g | 3.8% | 7.8% | 2662 g |
| Ash | 0.3 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 30 μg | 900 μg | 3.3% | 6.8% | 3000 g |
| Retinol | 0.03 mg | ~ | |||
| Vitamin B1, thiamine | 0.005 mg | 1.5 mg | 0.3% | 0.6% | 30000 g |
| Vitamin B2, riboflavin | 0.01 mg | 1.8 mg | 0.6% | 1.2% | 18000 g |
| Vitamin B5, pantothenic | 0.03 mg | 5 mg | 0.6% | 1.2% | 16667 g |
| Vitamin B6, pyridoxine | 0.02 mg | 2 mg | 1% | 2.1% | 10000 g |
| Vitamin B9, folate | 3.5 μg | 400 μg | 0.9% | 1.9% | 11429 g |
| Vitamin C, ascorbic | 2.2 mg | 90 mg | 2.4% | 4.9% | 4091 g |
| Vitamin E, alpha tocopherol, TE | 0.03 mg | 15 mg | 0.2% | 0.4% | 50000 g |
| Vitamin PP, NE | 0.1264 mg | 20 mg | 0.6% | 1.2% | 15823 g |
| niacin | 0.06 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 81.6 mg | 2500 mg | 3.3% | 6.8% | 3064 g |
| Calcium, Ca | 15.9 mg | 1000 mg | 1.6% | 3.3% | 6289 g |
| Magnesium, Mg | 7.3 mg | 400 mg | 1.8% | 3.7% | 5479 g |
| Sodium, Na | 12.8 mg | 1300 mg | 1% | 2.1% | 10156 g |
| Sulfur, S | 1.7 mg | 1000 mg | 0.2% | 0.4% | 58824 g |
| Phosphorus, P | 12.6 mg | 800 mg | 1.6% | 3.3% | 6349 g |
| Chlorine, Cl | 10.4 mg | 2300 mg | 0.5% | 1% | 22115 g |
| Trace Elements | |||||
| Bohr, B | 67.7 μg | ~ | |||
| Vanadium, V | 16.9 μg | ~ | |||
| Iron, Fe | 0.4 mg | 18 mg | 2.2% | 4.5% | 4500 g |
| Iodine, I | 1.7 μg | 150 μg | 1.1% | 2.3% | 8824 g |
| Cobalt, Co | 0.5 μg | 10 μg | 5% | 10.3% | 2000 g |
| Manganese, Mn | 0.1595 mg | 2 mg | 8% | 16.5% | 1254 g |
| Copper, Cu | 33.8 μg | 1000 μg | 3.4% | 7% | 2959 g |
| Molybdenum, Mo. | 2.4 μg | 70 μg | 3.4% | 7% | 2917 g |
| Nickel, Ni | 3.4 μg | ~ | |||
| Rubidium, Rb | 109.5 μg | ~ | |||
| Fluorine, F | 4.8 μg | 4000 μg | 0.1% | 0.2% | 83333 g |
| Chrome, Cr | 4.8 μg | 50 μg | 9.6% | 19.8% | 1042 g |
| Zinc, Zn | 0.1027 mg | 12 mg | 0.9% | 1.9% | 11685 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 0.03 g | ~ | |||
| Mono- and disaccharides (sugars) | 2.2 g | max 100 г |
The energy value is 48,6 kcal.
Calorie content AND CHEMICAL COMPOSITION OF INGREDIENTS OF THE RECIPE Beetroot in a sweet marinade PER 100 g
- 42 kCal
- 0 kCal
- 399 kCal
- 40 kCal
- 11 kCal
- 0 kCal
Tags: How to cook, calorie content 48,6 kcal, chemical composition, nutritional value, what vitamins, minerals, cooking method Beets in a sweet marinade, recipe, calories, nutrients