Recipe Bread Sauce. Calorie, chemical composition and nutritional value.

Contents

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.
NutrientQuantityNorm**% of the norm in 100 g% of the norm in 100 kcal100% normal
Calorie value500.4 kCal1684 kCal29.7%5.9%337 g
Proteins3.2 g76 g4.2%0.8%2375 g
Fats48.8 g56 g87.1%17.4%115 g
Carbohydrates13 g219 g5.9%1.2%1685 g
Alimentary fiber0.05 g20 g0.3%0.1%40000 g
Water2.4 g2273 g0.1%94708 g
Ash0.3 g~
Vitamins
Vitamin A, RE400 μg900 μg44.4%8.9%225 g
Retinol0.4 mg~
Vitamin B1, thiamine0.04 mg1.5 mg2.7%0.5%3750 g
Vitamin B2, riboflavin0.1 mg1.8 mg5.6%1.1%1800 g
Vitamin B4, choline15.7 mg500 mg3.1%0.6%3185 g
Vitamin B5, pantothenic0.2 mg5 mg4%0.8%2500 g
Vitamin B6, pyridoxine0.09 mg2 mg4.5%0.9%2222 g
Vitamin B9, folate7.5 μg400 μg1.9%0.4%5333 g
Vitamin C, ascorbic2.3 mg90 mg2.6%0.5%3913 g
Vitamin D, calciferol0.1 μg10 μg1%0.2%10000 g
Vitamin E, alpha tocopherol, TE2.2 mg15 mg14.7%2.9%682 g
Vitamin H, biotin1.7 μg50 μg3.4%0.7%2941 g
Vitamin PP, NE1.4312 mg20 mg7.2%1.4%1397 g
niacin0.9 mg~
Macronutrients
Potassium, K68.3 mg2500 mg2.7%0.5%3660 g
Calcium, Ca53.5 mg1000 mg5.4%1.1%1869 g
Silicon, Si8.7 mg30 mg29%5.8%345 g
Magnesium, Mg9.7 mg400 mg2.4%0.5%4124 g
Sodium, Na8.3 mg1300 mg0.6%0.1%15663 g
Sulfur, S18 mg1000 mg1.8%0.4%5556 g
Phosphorus, P55.3 mg800 mg6.9%1.4%1447 g
Chlorine, Cl5.5 mg2300 mg0.2%41818 g
Trace Elements
Aluminum, Al261.7 μg~
Bohr, B45.1 μg~
Vanadium, V29.7 μg~
Iron, Fe0.5 mg18 mg2.8%0.6%3600 g
Iodine, I1.7 μg150 μg1.1%0.2%8824 g
Cobalt, Co0.9 μg10 μg9%1.8%1111 g
Manganese, Mn0.6664 mg2 mg33.3%6.7%300 g
Copper, Cu102.6 μg1000 μg10.3%2.1%975 g
Molybdenum, Mo.4.4 μg70 μg6.3%1.3%1591 g
Nickel, Ni7 μg~
Olovo, Sn6.1 μg~
Selenium, Se3.3 μg55 μg6%1.2%1667 g
Strontium, Sr.34.9 μg~
Titan, you7.9 μg~
Fluorine, F0.6 μg4000 μg666667 g
Zinc, Zn0.5507 mg12 mg4.6%0.9%2179 g
Zirconium, Zr4.4 μg~
Digestible carbohydrates
Starch and dextrins8.7 g~
Mono- and disaccharides (sugars)0.3 gmax 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
Tags: How to cook, calorie content 500,4 kcal, chemical composition, nutritional value, what vitamins, minerals, method of preparation Crackling sauce, recipe, calories, nutrients

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