Ingredients Cabbage stewed with lemon juice
| White cabbage | 500.0 (gram) |
| animal fat | 50.0 (gram) |
| sugar | 1.0 (table spoon) |
| lemon juice | 0.3 (grain glass) |
| water | 0.3 (grain glass) |
| table salt | 0.5 (teaspoon) |
| ground black pepper | 0.3 (teaspoon) |
Method of preparation
Chop the cabbage. In a frying pan preheated with fat, dissolve and brown the sugar, add cabbage, salt, pepper, diluted lemon juice and simmer until soft.
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 | 79.6 kCal | 1684 kCal | 4.7% | 5.9% | 2116 g |
| Proteins | 1.1 g | 76 g | 1.4% | 1.8% | 6909 g |
| Fats | 5.2 g | 56 g | 9.3% | 11.7% | 1077 g |
| Carbohydrates | 7.6 g | 219 g | 3.5% | 4.4% | 2882 g |
| organic acids | 43.4 g | ~ | |||
| Alimentary fiber | 2.4 g | 20 g | 12% | 15.1% | 833 g |
| Water | 68.9 g | 2273 g | 3% | 3.8% | 3299 g |
| Ash | 0.6 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 10 μg | 900 μg | 1.1% | 1.4% | 9000 g |
| Retinol | 0.01 mg | ~ | |||
| Vitamin B1, thiamine | 0.02 mg | 1.5 mg | 1.3% | 1.6% | 7500 g |
| Vitamin B2, riboflavin | 0.02 mg | 1.8 mg | 1.1% | 1.4% | 9000 g |
| Vitamin B5, pantothenic | 0.1 mg | 5 mg | 2% | 2.5% | 5000 g |
| Vitamin B6, pyridoxine | 0.07 mg | 2 mg | 3.5% | 4.4% | 2857 g |
| Vitamin B9, folate | 5.5 μg | 400 μg | 1.4% | 1.8% | 7273 g |
| Vitamin C, ascorbic | 13.8 mg | 90 mg | 15.3% | 19.2% | 652 g |
| Vitamin E, alpha tocopherol, TE | 0.09 mg | 15 mg | 0.6% | 0.8% | 16667 g |
| Vitamin H, biotin | 0.05 μg | 50 μg | 0.1% | 0.1% | 100000 g |
| Vitamin PP, NE | 0.5826 mg | 20 mg | 2.9% | 3.6% | 3433 g |
| niacin | 0.4 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 183 mg | 2500 mg | 7.3% | 9.2% | 1366 g |
| Calcium, Ca | 38.1 mg | 1000 mg | 3.8% | 4.8% | 2625 g |
| Magnesium, Mg | 10.7 mg | 400 mg | 2.7% | 3.4% | 3738 g |
| Sodium, Na | 13.3 mg | 1300 mg | 1% | 1.3% | 9774 g |
| Sulfur, S | 24.8 mg | 1000 mg | 2.5% | 3.1% | 4032 g |
| Phosphorus, P | 20.4 mg | 800 mg | 2.6% | 3.3% | 3922 g |
| Chlorine, Cl | 690.3 mg | 2300 mg | 30% | 37.7% | 333 g |
| Trace Elements | |||||
| Aluminum, Al | 333.6 μg | ~ | |||
| Bohr, B | 136.7 μg | ~ | |||
| Iron, Fe | 0.5 mg | 18 mg | 2.8% | 3.5% | 3600 g |
| Iodine, I | 1.8 μg | 150 μg | 1.2% | 1.5% | 8333 g |
| Cobalt, Co | 1.9 μg | 10 μg | 19% | 23.9% | 526 g |
| Manganese, Mn | 0.1068 mg | 2 mg | 5.3% | 6.7% | 1873 g |
| Copper, Cu | 73.8 μg | 1000 μg | 7.4% | 9.3% | 1355 g |
| Molybdenum, Mo. | 7.2 μg | 70 μg | 10.3% | 12.9% | 972 g |
| Nickel, Ni | 8.8 μg | ~ | |||
| Fluorine, F | 7 μg | 4000 μg | 0.2% | 0.3% | 57143 g |
| Chrome, Cr | 2.9 μg | 50 μg | 5.8% | 7.3% | 1724 g |
| Zinc, Zn | 0.2548 mg | 12 mg | 2.1% | 2.6% | 4710 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 0.03 g | ~ | |||
| Mono- and disaccharides (sugars) | 1.6 g | max 100 г |
The energy value is 79,6 kcal.
Cabbage stewed with lemon juice rich in vitamins and minerals such as: vitamin C – 15,3%, chlorine – 30%, cobalt – 19%
- 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.
- 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 AND CHEMICAL COMPOSITION OF THE RECIPE INGREDIENTS Cabbage, stewed with lemon juice PER 100 g
- 28 kCal
- 899 kCal
- 399 kCal
- 33 kCal
- 0 kCal
- 0 kCal
- 255 kCal
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