Ingredients Boiled cabbage with butter or sauce
| White cabbage | 163.0 (gram) |
| butter | 15.0 (gram) |
Method of preparation
Prepared cabbage (except for pickled cabbage) is immersed in hungry salted water for 20-30 minutes, after which it is washed again, then put into boiling salted water and boiled in a sealed container at low boil until tender, after which the broth is drained, the cabbage is thrown into a colander. stored in a hot broth before leaving, but no more than 1 hour, as long-term storage changes the color and deteriorates its taste. When serving, pour it with butter or sauce: milk, sour cream, Dutch with vinegar, rusks.
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 | 92 kCal | 1684 kCal | 5.5% | 6% | 1830 g |
| Proteins | 1.7 g | 76 g | 2.2% | 2.4% | 4471 g |
| Fats | 7.8 g | 56 g | 13.9% | 15.1% | 718 g |
| Carbohydrates | 4.1 g | 219 g | 1.9% | 2.1% | 5341 g |
| organic acids | 0.3 g | ~ | |||
| Alimentary fiber | 2.5 g | 20 g | 12.5% | 13.6% | 800 g |
| Water | 114 g | 2273 g | 5% | 5.4% | 1994 g |
| Ash | 0.9 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 100 μg | 900 μg | 11.1% | 12.1% | 900 g |
| Retinol | 0.1 mg | ~ | |||
| Vitamin B1, thiamine | 0.03 mg | 1.5 mg | 2% | 2.2% | 5000 g |
| Vitamin B2, riboflavin | 0.04 mg | 1.8 mg | 2.2% | 2.4% | 4500 g |
| Vitamin B5, pantothenic | 0.2 mg | 5 mg | 4% | 4.3% | 2500 g |
| Vitamin B6, pyridoxine | 0.1 mg | 2 mg | 5% | 5.4% | 2000 g |
| Vitamin B9, folate | 8.8 μg | 400 μg | 2.2% | 2.4% | 4545 g |
| Vitamin C, ascorbic | 28.4 mg | 90 mg | 31.6% | 34.3% | 317 g |
| Vitamin D, calciferol | 0.02 μg | 10 μg | 0.2% | 0.2% | 50000 g |
| Vitamin E, alpha tocopherol, TE | 0.3 mg | 15 mg | 2% | 2.2% | 5000 g |
| Vitamin H, biotin | 0.09 μg | 50 μg | 0.2% | 0.2% | 55556 g |
| Vitamin PP, NE | 0.8822 mg | 20 mg | 4.4% | 4.8% | 2267 g |
| niacin | 0.6 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 164.1 mg | 2500 mg | 6.6% | 7.2% | 1523 g |
| Calcium, Ca | 42.9 mg | 1000 mg | 4.3% | 4.7% | 2331 g |
| Magnesium, Mg | 14.8 mg | 400 mg | 3.7% | 4% | 2703 g |
| Sodium, Na | 4.4 mg | 1300 mg | 0.3% | 0.3% | 29545 g |
| Sulfur, S | 28.6 mg | 1000 mg | 2.9% | 3.2% | 3497 g |
| Phosphorus, P | 28.7 mg | 800 mg | 3.6% | 3.9% | 2787 g |
| Chlorine, Cl | 28.6 mg | 2300 mg | 1.2% | 1.3% | 8042 g |
| Trace Elements | |||||
| Aluminum, Al | 440 μg | ~ | |||
| Bohr, B | 154.4 μg | ~ | |||
| Iron, Fe | 0.7 mg | 18 mg | 3.9% | 4.2% | 2571 g |
| Iodine, I | 2.3 μg | 150 μg | 1.5% | 1.6% | 6522 g |
| Cobalt, Co | 2.3 μg | 10 μg | 23% | 25% | 435 g |
| Manganese, Mn | 0.1314 mg | 2 mg | 6.6% | 7.2% | 1522 g |
| Copper, Cu | 58.1 μg | 1000 μg | 5.8% | 6.3% | 1721 g |
| Molybdenum, Mo. | 7.7 μg | 70 μg | 11% | 12% | 909 g |
| Nickel, Ni | 11.6 μg | ~ | |||
| Fluorine, F | 7.7 μg | 4000 μg | 0.2% | 0.2% | 51948 g |
| Chrome, Cr | 3.9 μg | 50 μg | 7.8% | 8.5% | 1282 g |
| Zinc, Zn | 0.318 mg | 12 mg | 2.7% | 2.9% | 3774 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 0.09 g | ~ | |||
| Mono- and disaccharides (sugars) | 3.9 g | max 100 г |
The energy value is 92 kcal.
Boiled cabbage with butter or sauce rich in vitamins and minerals such as: vitamin A – 11,1%, vitamin C – 31,6%, cobalt – 23%, molybdenum – 11%
- Vitamin A is responsible for normal development, reproductive function, skin and eye health, and maintaining immunity.
- 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.
- Cobalt is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism.
- Molybdenum is a cofactor of many enzymes that provide the metabolism of sulfur-containing amino acids, purines and pyrimidines.
Calorie content AND CHEMICAL COMPOSITION OF THE RECIPE INGREDIENTS Boiled cabbage with butter or sauce PER 100 g
- 28 kCal
- 661 kCal
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