Ingredients Boiled scallop with sauce
| scallop fillet | 147.0 (gram) |
| carrot | 3.0 (gram) |
| parsley root | 3.0 (gram) |
| Boiled potatoes | 150.0 (gram) |
| Tomato sauce | 50.0 (gram) |
Method of preparation
Scallop fillet ice cream is thawed in air at a temperature of 18-20 ° C for 1-1,5 hours Scallop fillet is boiled for 10-15 minutes, immersed in boiling salted water with the addition of roots, black peppercorns (1 kg fillet take 2 liters of water and 60 g of salt). Longer cooking worsens the quality of the product, making it hard, elastic, dry. Before leaving, it is cut into slices, poured with broth and brought to a boil. When leaving, scallop fillets are garnished, the sauce is served separately. Side dishes – boiled potatoes, mashed potatoes. Sauces – tomato , sour cream.
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 | 159 kCal | 1684 kCal | 9.4% | 5.9% | 1059 g |
| Proteins | 16.9 g | 76 g | 22.2% | 14% | 450 g |
| Fats | 6.2 g | 56 g | 11.1% | 7% | 903 g |
| Carbohydrates | 9.4 g | 219 g | 4.3% | 2.7% | 2330 g |
| organic acids | 0.4 g | ~ | |||
| Alimentary fiber | 1.1 g | 20 g | 5.5% | 3.5% | 1818 g |
| Water | 131.5 g | 2273 g | 5.8% | 3.6% | 1729 g |
| Ash | 1 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 200 μg | 900 μg | 22.2% | 14% | 450 g |
| Retinol | 0.2 mg | ~ | |||
| Vitamin B1, thiamine | 0.08 mg | 1.5 mg | 5.3% | 3.3% | 1875 g |
| Vitamin B2, riboflavin | 0.06 mg | 1.8 mg | 3.3% | 2.1% | 3000 g |
| Vitamin B4, choline | 0.5 mg | 500 mg | 0.1% | 0.1% | 100000 g |
| Vitamin B5, pantothenic | 0.1 mg | 5 mg | 2% | 1.3% | 5000 g |
| Vitamin B6, pyridoxine | 0.2 mg | 2 mg | 10% | 6.3% | 1000 g |
| Vitamin B9, folate | 4.5 μg | 400 μg | 1.1% | 0.7% | 8889 g |
| Vitamin C, ascorbic | 12.6 mg | 90 mg | 14% | 8.8% | 714 g |
| Vitamin E, alpha tocopherol, TE | 1.4 mg | 15 mg | 9.3% | 5.8% | 1071 g |
| Vitamin H, biotin | 0.06 μg | 50 μg | 0.1% | 0.1% | 83333 g |
| Vitamin PP, NE | 3.6054 mg | 20 mg | 18% | 11.3% | 555 g |
| niacin | 0.8 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 384.2 mg | 2500 mg | 15.4% | 9.7% | 651 g |
| Calcium, Ca | 9.9 mg | 1000 mg | 1% | 0.6% | 10101 g |
| Silicon, Si | 0.02 mg | 30 mg | 0.1% | 0.1% | 150000 g |
| Magnesium, Mg | 18.4 mg | 400 mg | 4.6% | 2.9% | 2174 g |
| Sodium, Na | 11.9 mg | 1300 mg | 0.9% | 0.6% | 10924 g |
| Sulfur, S | 15.5 mg | 1000 mg | 1.6% | 1% | 6452 g |
| Phosphorus, P | 42.4 mg | 800 mg | 5.3% | 3.3% | 1887 g |
| Chlorine, Cl | 114.8 mg | 2300 mg | 5% | 3.1% | 2003 g |
| Trace Elements | |||||
| Aluminum, Al | 406.9 μg | ~ | |||
| Bohr, B | 57 μg | ~ | |||
| Vanadium, V | 70.3 μg | ~ | |||
| Iron, Fe | 0.8 mg | 18 mg | 4.4% | 2.8% | 2250 g |
| Iodine, I | 2.4 μg | 150 μg | 1.6% | 1% | 6250 g |
| Cobalt, Co | 2.4 μg | 10 μg | 24% | 15.1% | 417 g |
| Lithium, Li | 35.4 μg | ~ | |||
| Manganese, Mn | 0.0853 mg | 2 mg | 4.3% | 2.7% | 2345 g |
| Copper, Cu | 66.4 μg | 1000 μg | 6.6% | 4.2% | 1506 g |
| Molybdenum, Mo. | 6.2 μg | 70 μg | 8.9% | 5.6% | 1129 g |
| Nickel, Ni | 5.6 μg | ~ | |||
| Olovo, Sn | 0.03 μg | ~ | |||
| Rubidium, Rb | 231.3 μg | ~ | |||
| Selenium, Se | 0.03 μg | 55 μg | 0.1% | 0.1% | 183333 g |
| Titan, you | 0.06 μg | ~ | |||
| Fluorine, F | 241.7 μg | 4000 μg | 6% | 3.8% | 1655 g |
| Chrome, Cr | 33.7 μg | 50 μg | 67.4% | 42.4% | 148 g |
| Zinc, Zn | 0.5486 mg | 12 mg | 4.6% | 2.9% | 2187 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 6.3 g | ~ | |||
| Mono- and disaccharides (sugars) | 2.8 g | max 100 г |
The energy value is 159 kcal.
Boiled scallop with sauce rich in vitamins and minerals such as: vitamin A – 22,2%, vitamin C – 14%, vitamin PP – 18%, potassium – 15,4%, cobalt – 24%, chromium – 67,4%
- 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.
- Vitamin PP participates in redox reactions of energy metabolism. Insufficient vitamin intake is accompanied by disruption of the normal state of the skin, gastrointestinal tract and nervous system.
- potassium is the main intracellular ion that takes part in the regulation of water, acid and electrolyte balance, participates in the processes of nerve impulses, pressure regulation.
- Cobalt is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism.
- Chrome participates in the regulation of blood glucose levels, enhancing the effect of insulin. Deficiency leads to decreased glucose tolerance.
Calorie content AND CHEMICAL COMPOSITION OF INGREDIENTS OF THE RECIPE Boiled scallop with sauce PER 100 g
- 35 kCal
- 51 kCal
- 99 kCal
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