Ingredients Cabbage-carrot cutlets
| White cabbage | 100.0 (gram) |
| carrot | 88.0 (gram) |
| margarine | 5.0 (gram) |
| milk cow | 30.0 (gram) |
| semolina | 15.0 (gram) |
| chicken egg | 15.0 (gram) |
| crackers | 12.0 (gram) |
| cooking fat | 10.0 (gram) |
| butter | 15.0 (gram) |
Method of preparation
Prepared cabbage and carrots are cut into strips, then they are separately allowed to cook until half cooked with fat in milk. The stewed vegetables together with the milk in which they were stewed, combine, pour semolina in a thin stream, mix thoroughly and cook for 10-15 minutes until cooked. The resulting mass is cooled to 60-70 ° C, salt, eggs are added, mix thoroughly, cutlets are formed , breaded in breadcrumbs and fried on both sides. Release 3 pcs. per serving with fat or 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 | 198 kCal | 1684 kCal | 11.8% | 6% | 851 g |
| Proteins | 4.5 g | 76 g | 5.9% | 3% | 1689 g |
| Fats | 14.1 g | 56 g | 25.2% | 12.7% | 397 g |
| Carbohydrates | 14.2 g | 219 g | 6.5% | 3.3% | 1542 g |
| organic acids | 0.2 g | ~ | |||
| Alimentary fiber | 2 g | 20 g | 10% | 5.1% | 1000 g |
| Water | 100.1 g | 2273 g | 4.4% | 2.2% | 2271 g |
| Ash | 1.1 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 3300 μg | 900 μg | 366.7% | 185.2% | 27 g |
| Retinol | 3.3 mg | ~ | |||
| Vitamin B1, thiamine | 0.06 mg | 1.5 mg | 4% | 2% | 2500 g |
| Vitamin B2, riboflavin | 0.1 mg | 1.8 mg | 5.6% | 2.8% | 1800 g |
| Vitamin B4, choline | 29 mg | 500 mg | 5.8% | 2.9% | 1724 g |
| Vitamin B5, pantothenic | 0.4 mg | 5 mg | 8% | 4% | 1250 g |
| Vitamin B6, pyridoxine | 0.2 mg | 2 mg | 10% | 5.1% | 1000 g |
| Vitamin B9, folate | 12.2 μg | 400 μg | 3.1% | 1.6% | 3279 g |
| Vitamin B12, cobalamin | 0.1 μg | 3 μg | 3.3% | 1.7% | 3000 g |
| Vitamin C, ascorbic | 15.2 mg | 90 mg | 16.9% | 8.5% | 592 g |
| Vitamin D, calciferol | 0.2 μg | 10 μg | 2% | 1% | 5000 g |
| Vitamin E, alpha tocopherol, TE | 1.7 mg | 15 mg | 11.3% | 5.7% | 882 g |
| Vitamin H, biotin | 2.7 μg | 50 μg | 5.4% | 2.7% | 1852 g |
| Vitamin PP, NE | 1.747 mg | 20 mg | 8.7% | 4.4% | 1145 g |
| niacin | 1 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 268.7 mg | 2500 mg | 10.7% | 5.4% | 930 g |
| Calcium, Ca | 71 mg | 1000 mg | 7.1% | 3.6% | 1408 g |
| Silicon, Si | 3.3 mg | 30 mg | 11% | 5.6% | 909 g |
| Magnesium, Mg | 30.8 mg | 400 mg | 7.7% | 3.9% | 1299 g |
| Sodium, Na | 39.4 mg | 1300 mg | 3% | 1.5% | 3299 g |
| Sulfur, S | 48.3 mg | 1000 mg | 4.8% | 2.4% | 2070 g |
| Phosphorus, P | 86.1 mg | 800 mg | 10.8% | 5.5% | 929 g |
| Chlorine, Cl | 73.3 mg | 2300 mg | 3.2% | 1.6% | 3138 g |
| Trace Elements | |||||
| Aluminum, Al | 515.7 μg | ~ | |||
| Bohr, B | 185.2 μg | ~ | |||
| Vanadium, V | 56.9 μg | ~ | |||
| Iron, Fe | 1.1 mg | 18 mg | 6.1% | 3.1% | 1636 g |
| Iodine, I | 6.8 μg | 150 μg | 4.5% | 2.3% | 2206 g |
| Cobalt, Co | 5.1 μg | 10 μg | 51% | 25.8% | 196 g |
| Lithium, Li | 2.4 μg | ~ | |||
| Manganese, Mn | 0.4062 mg | 2 mg | 20.3% | 10.3% | 492 g |
| Copper, Cu | 107.5 μg | 1000 μg | 10.8% | 5.5% | 930 g |
| Molybdenum, Mo. | 15.9 μg | 70 μg | 22.7% | 11.5% | 440 g |
| Nickel, Ni | 12.2 μg | ~ | |||
| Olovo, Sn | 4.1 μg | ~ | |||
| Selenium, Se | 1.4 μg | 55 μg | 2.5% | 1.3% | 3929 g |
| Strontium, Sr. | 13.8 μg | ~ | |||
| Titan, you | 3.2 μg | ~ | |||
| Fluorine, F | 35.4 μg | 4000 μg | 0.9% | 0.5% | 11299 g |
| Chrome, Cr | 4.1 μg | 50 μg | 8.2% | 4.1% | 1220 g |
| Zinc, Zn | 0.6938 mg | 12 mg | 5.8% | 2.9% | 1730 g |
| Zirconium, Zr | 1.4 μg | ~ | |||
| Digestible carbohydrates | |||||
| Starch and dextrins | 7.9 g | ~ | |||
| Mono- and disaccharides (sugars) | 5 g | max 100 г | |||
| Sterols | |||||
| Cholesterol | 46.5 mg | max 300 mg |
The energy value is 198 kcal.
Cabbage-carrot cutlets rich in vitamins and minerals such as: vitamin A – 366,7%, vitamin C – 16,9%, vitamin E – 11,3%, silicon – 11%, cobalt – 51%, manganese – 20,3%, molybdenum – 22,7%
- 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 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.
- Cobalt is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism.
- 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.
- Molybdenum is a cofactor of many enzymes that provide the metabolism of sulfur-containing amino acids, purines and pyrimidines.
Calorie content AND CHEMICAL COMPOSITION OF THE RECIPE INGREDIENTS Cabbage and carrot cutlets PER 100 g
- 28 kCal
- 35 kCal
- 743 kCal
- 60 kCal
- 333 kCal
- 157 kCal
- 897 kCal
- 661 kCal
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