Ingredients Berlin style salad
| pickled cucumber | 200.0 (gram) |
| beet | 200.0 (gram) |
| celery root | 100.0 (gram) |
| mayonnaise | 200.0 (gram) |
| tomato paste | 1.0 (table spoon) |
Method of preparation
Boil beets and celery, peel, cut into small cubes, mix with chopped cucumbers and pour over mayonnaise, to which tomato sauce is added.
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 | 219.7 kCal | 1684 kCal | 13% | 5.9% | 766 g |
| Proteins | 1.9 g | 76 g | 2.5% | 1.1% | 4000 g |
| Fats | 21.6 g | 56 g | 38.6% | 17.6% | 259 g |
| Carbohydrates | 4.8 g | 219 g | 2.2% | 1% | 4563 g |
| organic acids | 0.5 g | ~ | |||
| Alimentary fiber | 1.2 g | 20 g | 6% | 2.7% | 1667 g |
| Water | 67.6 g | 2273 g | 3% | 1.4% | 3362 g |
| Ash | 2.1 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 9 μg | 900 μg | 1% | 0.5% | 10000 g |
| Retinol | 0.009 mg | ~ | |||
| Vitamin B1, thiamine | 0.02 mg | 1.5 mg | 1.3% | 0.6% | 7500 g |
| Vitamin B2, riboflavin | 0.04 mg | 1.8 mg | 2.2% | 1% | 4500 g |
| Vitamin B4, choline | 4.6 mg | 500 mg | 0.9% | 0.4% | 10870 g |
| Vitamin B5, pantothenic | 0.06 mg | 5 mg | 1.2% | 0.5% | 8333 g |
| Vitamin B6, pyridoxine | 0.03 mg | 2 mg | 1.5% | 0.7% | 6667 g |
| Vitamin B9, folate | 3.3 μg | 400 μg | 0.8% | 0.4% | 12121 g |
| Vitamin C, ascorbic | 4.9 mg | 90 mg | 5.4% | 2.5% | 1837 g |
| Vitamin E, alpha tocopherol, TE | 10.3 mg | 15 mg | 68.7% | 31.3% | 146 g |
| Vitamin H, biotin | 0.008 μg | 50 μg | 625000 g | ||
| Vitamin PP, NE | 0.5154 mg | 20 mg | 2.6% | 1.2% | 3880 g |
| niacin | 0.2 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 203.8 mg | 2500 mg | 8.2% | 3.7% | 1227 g |
| Calcium, Ca | 31 mg | 1000 mg | 3.1% | 1.4% | 3226 g |
| Magnesium, Mg | 18 mg | 400 mg | 4.5% | 2% | 2222 g |
| Sodium, Na | 181.5 mg | 1300 mg | 14% | 6.4% | 716 g |
| Sulfur, S | 1.7 mg | 1000 mg | 0.2% | 0.1% | 58824 g |
| Phosphorus, P | 38.4 mg | 800 mg | 4.8% | 2.2% | 2083 g |
| Chlorine, Cl | 10.2 mg | 2300 mg | 0.4% | 0.2% | 22549 g |
| Trace Elements | |||||
| Bohr, B | 66.2 μg | ~ | |||
| Vanadium, V | 16.5 μg | ~ | |||
| Iron, Fe | 1 mg | 18 mg | 5.6% | 2.5% | 1800 g |
| Iodine, I | 1.7 μg | 150 μg | 1.1% | 0.5% | 8824 g |
| Cobalt, Co | 0.5 μg | 10 μg | 5% | 2.3% | 2000 g |
| Manganese, Mn | 0.1559 mg | 2 mg | 7.8% | 3.6% | 1283 g |
| Copper, Cu | 33.1 μg | 1000 μg | 3.3% | 1.5% | 3021 g |
| Molybdenum, Mo. | 2.4 μg | 70 μg | 3.4% | 1.5% | 2917 g |
| Nickel, Ni | 3.3 μg | ~ | |||
| Rubidium, Rb | 107 μg | ~ | |||
| Fluorine, F | 4.7 μg | 4000 μg | 0.1% | 85106 g | |
| Chrome, Cr | 4.7 μg | 50 μg | 9.4% | 4.3% | 1064 g |
| Zinc, Zn | 0.1004 mg | 12 mg | 0.8% | 0.4% | 11952 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 0.2 g | ~ | |||
| Mono- and disaccharides (sugars) | 3.8 g | max 100 г |
The energy value is 219,7 kcal.
Berlin salad rich in vitamins and minerals such as: vitamin E – 68,7%
- 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.
Calorie content AND CHEMICAL COMPOSITION OF THE RECIPE INGREDIENTS Berlin-style salad PER 100 g
- 13 kCal
- 42 kCal
- 34 kCal
- 627 kCal
- 102 kCal
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