Ingredients Rusk sauce
| butter | 900.0 (gram) |
| wheat crackers | 200.0 (gram) |
| lemon juice | 67.0 (gram) |
Method of preparation
The butter is heated until the moisture evaporates and a light brown precipitate forms. Then the oil is filtered and ground toasted crackers, salt, citric juice or citric acid are added to it. The sauce is served to dishes of boiled vegetables.
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 | 500.4 kCal | 1684 kCal | 29.7% | 5.9% | 337 g |
| Proteins | 3.2 g | 76 g | 4.2% | 0.8% | 2375 g |
| Fats | 48.8 g | 56 g | 87.1% | 17.4% | 115 g |
| Carbohydrates | 13 g | 219 g | 5.9% | 1.2% | 1685 g |
| Alimentary fiber | 0.05 g | 20 g | 0.3% | 0.1% | 40000 g |
| Water | 2.4 g | 2273 g | 0.1% | 94708 g | |
| Ash | 0.3 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 400 μg | 900 μg | 44.4% | 8.9% | 225 g |
| Retinol | 0.4 mg | ~ | |||
| Vitamin B1, thiamine | 0.04 mg | 1.5 mg | 2.7% | 0.5% | 3750 g |
| Vitamin B2, riboflavin | 0.1 mg | 1.8 mg | 5.6% | 1.1% | 1800 g |
| Vitamin B4, choline | 15.7 mg | 500 mg | 3.1% | 0.6% | 3185 g |
| Vitamin B5, pantothenic | 0.2 mg | 5 mg | 4% | 0.8% | 2500 g |
| Vitamin B6, pyridoxine | 0.09 mg | 2 mg | 4.5% | 0.9% | 2222 g |
| Vitamin B9, folate | 7.5 μg | 400 μg | 1.9% | 0.4% | 5333 g |
| Vitamin C, ascorbic | 2.3 mg | 90 mg | 2.6% | 0.5% | 3913 g |
| Vitamin D, calciferol | 0.1 μg | 10 μg | 1% | 0.2% | 10000 g |
| Vitamin E, alpha tocopherol, TE | 2.2 mg | 15 mg | 14.7% | 2.9% | 682 g |
| Vitamin H, biotin | 1.7 μg | 50 μg | 3.4% | 0.7% | 2941 g |
| Vitamin PP, NE | 1.4312 mg | 20 mg | 7.2% | 1.4% | 1397 g |
| niacin | 0.9 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 68.3 mg | 2500 mg | 2.7% | 0.5% | 3660 g |
| Calcium, Ca | 53.5 mg | 1000 mg | 5.4% | 1.1% | 1869 g |
| Silicon, Si | 8.7 mg | 30 mg | 29% | 5.8% | 345 g |
| Magnesium, Mg | 9.7 mg | 400 mg | 2.4% | 0.5% | 4124 g |
| Sodium, Na | 8.3 mg | 1300 mg | 0.6% | 0.1% | 15663 g |
| Sulfur, S | 18 mg | 1000 mg | 1.8% | 0.4% | 5556 g |
| Phosphorus, P | 55.3 mg | 800 mg | 6.9% | 1.4% | 1447 g |
| Chlorine, Cl | 5.5 mg | 2300 mg | 0.2% | 41818 g | |
| Trace Elements | |||||
| Aluminum, Al | 261.7 μg | ~ | |||
| Bohr, B | 45.1 μg | ~ | |||
| Vanadium, V | 29.7 μg | ~ | |||
| Iron, Fe | 0.5 mg | 18 mg | 2.8% | 0.6% | 3600 g |
| Iodine, I | 1.7 μg | 150 μg | 1.1% | 0.2% | 8824 g |
| Cobalt, Co | 0.9 μg | 10 μg | 9% | 1.8% | 1111 g |
| Manganese, Mn | 0.6664 mg | 2 mg | 33.3% | 6.7% | 300 g |
| Copper, Cu | 102.6 μg | 1000 μg | 10.3% | 2.1% | 975 g |
| Molybdenum, Mo. | 4.4 μg | 70 μg | 6.3% | 1.3% | 1591 g |
| Nickel, Ni | 7 μg | ~ | |||
| Olovo, Sn | 6.1 μg | ~ | |||
| Selenium, Se | 3.3 μg | 55 μg | 6% | 1.2% | 1667 g |
| Strontium, Sr. | 34.9 μg | ~ | |||
| Titan, you | 7.9 μg | ~ | |||
| Fluorine, F | 0.6 μg | 4000 μg | 666667 g | ||
| Zinc, Zn | 0.5507 mg | 12 mg | 4.6% | 0.9% | 2179 g |
| Zirconium, Zr | 4.4 μg | ~ | |||
| Digestible carbohydrates | |||||
| Starch and dextrins | 8.7 g | ~ | |||
| Mono- and disaccharides (sugars) | 0.3 g | max 100 г |
The energy value is 500,4 kcal.
Rusk sauce rich in vitamins and minerals such as: vitamin A – 44,4%, vitamin E – 14,7%, silicon – 29%, manganese – 33,3%
- Vitamin A is responsible for normal development, reproductive function, skin and eye health, and maintaining immunity.
- 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.
- Silicon is included as a structural component in glycosaminoglycans and stimulates collagen synthesis.
- Manganese participates in the formation of bone and connective tissue, is part of the enzymes involved in the metabolism of amino acids, carbohydrates, catecholamines; essential for the synthesis of cholesterol and nucleotides. Insufficient consumption is accompanied by a slowdown in growth, disorders in the reproductive system, increased fragility of bone tissue, disorders of carbohydrate and lipid metabolism.
Calorie content AND CHEMICAL COMPOSITION OF THE RECIPE INGREDIENTS Crackers Sauce PER 100 g
- 661 kCal
- 33 kCal
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