Ingredients Boiled vegetable beans
| vegetable beans (shoulder) | 170.0 (gram) |
Method of preparation
Bean pods are cleaned of lateral veins, placed in boiling salted water, quickly brought to a boil, boiled for 8-10 minutes and discarded. Canned beans are heated in their own broth. Boiled beans are served with a piece of butter or seasoned with butter or milk sauce and sprinkled with ground pepper. You can release beans with croutons (50 g) (recipe no. 704), respectively, increasing the output of the dish.
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 | 24.7 kCal | 1684 kCal | 1.5% | 6.1% | 6818 g |
| Proteins | 2.492 g | 76 g | 3.3% | 13.4% | 3050 g |
| Fats | 0.305 g | 56 g | 0.5% | 2% | 18361 g |
| Carbohydrates | 2.918 g | 219 g | 1.3% | 5.3% | 7505 g |
| organic acids | 0.105 g | ~ | |||
| Alimentary fiber | 3.425 g | 20 g | 17.1% | 69.2% | 584 g |
| Water | 90.67 g | 2273 g | 4% | 16.2% | 2507 g |
| Ash | 0.72 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 66.5 μg | 900 μg | 7.4% | 30% | 1353 g |
| beta Carotene | 0.399 mg | 5 mg | 8% | 32.4% | 1253 g |
| Vitamin B1, thiamine | 0.057 mg | 1.5 mg | 3.8% | 15.4% | 2632 g |
| Vitamin B2, riboflavin | 0.162 mg | 1.8 mg | 9% | 36.4% | 1111 g |
| Vitamin B5, pantothenic | 0.21 mg | 5 mg | 4.2% | 17% | 2381 g |
| Vitamin B6, pyridoxine | 0.21 mg | 2 mg | 10.5% | 42.5% | 952 g |
| Vitamin B9, folate | 37.778 μg | 400 μg | 9.4% | 38.1% | 1059 g |
| Vitamin C, ascorbic | 20.99 mg | 90 mg | 23.3% | 94.3% | 429 g |
| Vitamin E, alpha tocopherol, TE | 0.315 mg | 15 mg | 2.1% | 8.5% | 4762 g |
| Vitamin PP, NE | 0.8545 mg | 20 mg | 4.3% | 17.4% | 2341 g |
| niacin | 0.441 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 270.11 mg | 2500 mg | 10.8% | 43.7% | 926 g |
| Calcium, Ca | 68.21 mg | 1000 mg | 6.8% | 27.5% | 1466 g |
| Magnesium, Mg | 26.74 mg | 400 mg | 6.7% | 27.1% | 1496 g |
| Sodium, Na | 2.06 mg | 1300 mg | 0.2% | 0.8% | 63107 g |
| Phosphorus, P | 45.7 mg | 800 mg | 5.7% | 23.1% | 1751 g |
| Trace Elements | |||||
| Iron, Fe | 1.131 mg | 18 mg | 6.3% | 25.5% | 1592 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 0.944 g | ~ | |||
| Mono- and disaccharides (sugars) | 1.973 g | max 100 г | |||
| Saturated fatty acids | |||||
| Saturated fatty acids | 0.1 g | max 18.7 г |
The energy value is 24,7 kcal.
Boiled vegetable beans rich in vitamins and minerals such as: vitamin C – 23,3%
- 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.
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