Ingredients Cabbage stewed with beets
| white cabbage, sauerkraut | 1000.0 (gram) |
| onion | 1.0 (piece) |
| beet | 1000.0 (gram) |
| animal fat | 4.0 (table spoon) |
| wheat flour, premium | 1.0 (table spoon) |
| sugar | 1.0 (table spoon) |
| table salt | 0.5 (teaspoon) |
Method of preparation
Fry chopped onions, add sauerkraut and simmer covered. Peel the boiled beets and grate them with shavings. Add beets, flour to the half-cooked cabbage and simmer until tender.
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 | 56.4 kCal | 1684 kCal | 3.3% | 5.9% | 2986 g |
| Proteins | 1.7 g | 76 g | 2.2% | 3.9% | 4471 g |
| Fats | 2.4 g | 56 g | 4.3% | 7.6% | 2333 g |
| Carbohydrates | 7.4 g | 219 g | 3.4% | 6% | 2959 g |
| organic acids | 13.1 g | ~ | |||
| Alimentary fiber | 2.4 g | 20 g | 12% | 21.3% | 833 g |
| Water | 82.3 g | 2273 g | 3.6% | 6.4% | 2762 g |
| Ash | 2 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 3 μg | 900 μg | 0.3% | 0.5% | 30000 g |
| Retinol | 0.003 mg | ~ | |||
| Vitamin B1, thiamine | 0.02 mg | 1.5 mg | 1.3% | 2.3% | 7500 g |
| Vitamin B2, riboflavin | 0.03 mg | 1.8 mg | 1.7% | 3% | 6000 g |
| Vitamin B4, choline | 0.5 mg | 500 mg | 0.1% | 0.2% | 100000 g |
| Vitamin B5, pantothenic | 0.05 mg | 5 mg | 1% | 1.8% | 10000 g |
| Vitamin B6, pyridoxine | 0.03 mg | 2 mg | 1.5% | 2.7% | 6667 g |
| Vitamin B9, folate | 4.9 μg | 400 μg | 1.2% | 2.1% | 8163 g |
| Vitamin C, ascorbic | 17.2 mg | 90 mg | 19.1% | 33.9% | 523 g |
| Vitamin E, alpha tocopherol, TE | 0.08 mg | 15 mg | 0.5% | 0.9% | 18750 g |
| Vitamin H, biotin | 0.05 μg | 50 μg | 0.1% | 0.2% | 100000 g |
| Vitamin PP, NE | 0.5822 mg | 20 mg | 2.9% | 5.1% | 3435 g |
| niacin | 0.3 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 273.1 mg | 2500 mg | 10.9% | 19.3% | 915 g |
| Calcium, Ca | 41.2 mg | 1000 mg | 4.1% | 7.3% | 2427 g |
| Silicon, Si | 0.05 mg | 30 mg | 0.2% | 0.4% | 60000 g |
| Magnesium, Mg | 17 mg | 400 mg | 4.3% | 7.6% | 2353 g |
| Sodium, Na | 501 mg | 1300 mg | 38.5% | 68.3% | 259 g |
| Sulfur, S | 6 mg | 1000 mg | 0.6% | 1.1% | 16667 g |
| Phosphorus, P | 34.2 mg | 800 mg | 4.3% | 7.6% | 2339 g |
| Chlorine, Cl | 210.5 mg | 2300 mg | 9.2% | 16.3% | 1093 g |
| Trace Elements | |||||
| Aluminum, Al | 24.2 μg | ~ | |||
| Bohr, B | 111.9 μg | ~ | |||
| Vanadium, V | 27.4 μg | ~ | |||
| Iron, Fe | 0.9 mg | 18 mg | 5% | 8.9% | 2000 g |
| Iodine, I | 2.7 μg | 150 μg | 1.8% | 3.2% | 5556 g |
| Cobalt, Co | 1 μg | 10 μg | 10% | 17.7% | 1000 g |
| Manganese, Mn | 0.2631 mg | 2 mg | 13.2% | 23.4% | 760 g |
| Copper, Cu | 57.4 μg | 1000 μg | 5.7% | 10.1% | 1742 g |
| Molybdenum, Mo. | 4.3 μg | 70 μg | 6.1% | 10.8% | 1628 g |
| Nickel, Ni | 5.4 μg | ~ | |||
| Olovo, Sn | 0.06 μg | ~ | |||
| Rubidium, Rb | 184.9 μg | ~ | |||
| Selenium, Se | 0.07 μg | 55 μg | 0.1% | 0.2% | 78571 g |
| Titan, you | 0.1 μg | ~ | |||
| Fluorine, F | 8.7 μg | 4000 μg | 0.2% | 0.4% | 45977 g |
| Chrome, Cr | 7.6 μg | 50 μg | 15.2% | 27% | 658 g |
| Zinc, Zn | 0.1956 mg | 12 mg | 1.6% | 2.8% | 6135 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 0.9 g | ~ | |||
| Mono- and disaccharides (sugars) | 4.9 g | max 100 г |
The energy value is 56,4 kcal.
Cabbage stewed with beets rich in vitamins and minerals such as: vitamin C – 19,1%, manganese – 13,2%, chromium – 15,2%
- 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.
- 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.
- Chrome participates in the regulation of blood glucose levels, enhancing the effect of insulin. Deficiency leads to decreased glucose tolerance.
Calorie content AND CHEMICAL COMPOSITION OF THE RECIPE INGREDIENTS Cabbage, stewed with beets PER 100 g
- 23 kCal
- 41 kCal
- 42 kCal
- 899 kCal
- 334 kCal
- 399 kCal
- 0 kCal
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