Ingredients Breaded eggplant
| eggplant | 600.0 (gram) |
| chicken egg | 3.0 (piece) |
| table salt | 0.5 (teaspoon) |
| wheat flour, premium | 2.0 (table spoon) |
| breadcrumbs | 1.0 (table spoon) |
| sunflower oil | 1.0 (grain glass) |
Method of preparation
Peel the eggplants, cut into slices, roll in beaten eggs, flour, eggs again and finally in breadcrumbs. Deep-fry, salt.
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 | 236 kCal | 1684 kCal | 14% | 5.9% | 714 g |
| Proteins | 2.9 g | 76 g | 3.8% | 1.6% | 2621 g |
| Fats | 23.1 g | 56 g | 41.3% | 17.5% | 242 g |
| Carbohydrates | 4.4 g | 219 g | 2% | 0.8% | 4977 g |
| organic acids | 26 g | ~ | |||
| Alimentary fiber | 2 g | 20 g | 10% | 4.2% | 1000 g |
| Water | 60.6 g | 2273 g | 2.7% | 1.1% | 3751 g |
| Ash | 0.5 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 50 μg | 900 μg | 5.6% | 2.4% | 1800 g |
| Retinol | 0.05 mg | ~ | |||
| Vitamin B1, thiamine | 0.03 mg | 1.5 mg | 2% | 0.8% | 5000 g |
| Vitamin B2, riboflavin | 0.09 mg | 1.8 mg | 5% | 2.1% | 2000 g |
| Vitamin B4, choline | 38 mg | 500 mg | 7.6% | 3.2% | 1316 g |
| Vitamin B5, pantothenic | 0.2 mg | 5 mg | 4% | 1.7% | 2500 g |
| Vitamin B6, pyridoxine | 0.09 mg | 2 mg | 4.5% | 1.9% | 2222 g |
| Vitamin B9, folate | 10.3 μg | 400 μg | 2.6% | 1.1% | 3883 g |
| Vitamin B12, cobalamin | 0.07 μg | 3 μg | 2.3% | 1% | 4286 g |
| Vitamin C, ascorbic | 1.5 mg | 90 mg | 1.7% | 0.7% | 6000 g |
| Vitamin D, calciferol | 0.3 μg | 10 μg | 3% | 1.3% | 3333 g |
| Vitamin E, alpha tocopherol, TE | 8.6 mg | 15 mg | 57.3% | 24.3% | 174 g |
| Vitamin H, biotin | 3 μg | 50 μg | 6% | 2.5% | 1667 g |
| Vitamin PP, NE | 0.8814 mg | 20 mg | 4.4% | 1.9% | 2269 g |
| niacin | 0.4 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 128.2 mg | 2500 mg | 5.1% | 2.2% | 1950 g |
| Calcium, Ca | 17.5 mg | 1000 mg | 1.8% | 0.8% | 5714 g |
| Silicon, Si | 0.2 mg | 30 mg | 0.7% | 0.3% | 15000 g |
| Magnesium, Mg | 6.3 mg | 400 mg | 1.6% | 0.7% | 6349 g |
| Sodium, Na | 24.6 mg | 1300 mg | 1.9% | 0.8% | 5285 g |
| Sulfur, S | 35.6 mg | 1000 mg | 3.6% | 1.5% | 2809 g |
| Phosphorus, P | 45.6 mg | 800 mg | 5.7% | 2.4% | 1754 g |
| Chlorine, Cl | 442.8 mg | 2300 mg | 19.3% | 8.2% | 519 g |
| Trace Elements | |||||
| Aluminum, Al | 395.4 μg | ~ | |||
| Bohr, B | 44.8 μg | ~ | |||
| Vanadium, V | 3.6 μg | ~ | |||
| Iron, Fe | 0.6 mg | 18 mg | 3.3% | 1.4% | 3000 g |
| Iodine, I | 3.8 μg | 150 μg | 2.5% | 1.1% | 3947 g |
| Cobalt, Co | 2 μg | 10 μg | 20% | 8.5% | 500 g |
| Manganese, Mn | 0.1197 mg | 2 mg | 6% | 2.5% | 1671 g |
| Copper, Cu | 76.2 μg | 1000 μg | 7.6% | 3.2% | 1312 g |
| Molybdenum, Mo. | 6.4 μg | 70 μg | 9.1% | 3.9% | 1094 g |
| Nickel, Ni | 0.09 μg | ~ | |||
| Olovo, Sn | 0.2 μg | ~ | |||
| Selenium, Se | 0.2 μg | 55 μg | 0.4% | 0.2% | 27500 g |
| Titan, you | 0.4 μg | ~ | |||
| Fluorine, F | 14.8 μg | 4000 μg | 0.4% | 0.2% | 27027 g |
| Chrome, Cr | 0.7 μg | 50 μg | 1.4% | 0.6% | 7143 g |
| Zinc, Zn | 0.3163 mg | 12 mg | 2.6% | 1.1% | 3794 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 2.7 g | ~ | |||
| Mono- and disaccharides (sugars) | 1.5 g | max 100 г | |||
| Sterols | |||||
| Cholesterol | 77.3 mg | max 300 mg |
The energy value is 236 kcal.
Breaded eggplants rich in vitamins and minerals such as: vitamin E – 57,3%, chlorine – 19,3%, cobalt – 20%
- 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.
- Chlorine necessary for the formation and secretion of hydrochloric acid in the body.
- Cobalt is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism.
Calorie content AND CHEMICAL COMPOSITION OF THE RECIPE INGREDIENTS Breaded eggplants PER 100 g
- 24 kCal
- 157 kCal
- 0 kCal
- 334 kCal
- 899 kCal
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