Ingredients Carrots stewed in sour cream sauce
| carrot | 1125.0 (gram) |
| margarine | 25.0 (gram) |
| sugar | 10.0 (gram) |
| Sour cream sauce | 200.0 (gram) |
Method of preparation
Peel the carrots, wash, cut into cubes and simmer with fat, add sour cream sauce and stew until tender for 10-15 minutes.
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 | 152.4 kCal | 1684 kCal | 9% | 5.9% | 1105 g |
| Proteins | 2.4 g | 76 g | 3.2% | 2.1% | 3167 g |
| Fats | 11.3 g | 56 g | 20.2% | 13.3% | 496 g |
| Carbohydrates | 10.9 g | 219 g | 5% | 3.3% | 2009 g |
| organic acids | 0.3 g | ~ | |||
| Alimentary fiber | 3 g | 20 g | 15% | 9.8% | 667 g |
| Water | 109.5 g | 2273 g | 4.8% | 3.1% | 2076 g |
| Ash | 1.3 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 10100 μg | 900 μg | 1122.2% | 736.4% | 9 g |
| Retinol | 10.1 mg | ~ | |||
| Vitamin B1, thiamine | 0.07 mg | 1.5 mg | 4.7% | 3.1% | 2143 g |
| Vitamin B2, riboflavin | 0.1 mg | 1.8 mg | 5.6% | 3.7% | 1800 g |
| Vitamin B4, choline | 32.1 mg | 500 mg | 6.4% | 4.2% | 1558 g |
| Vitamin B5, pantothenic | 0.3 mg | 5 mg | 6% | 3.9% | 1667 g |
| Vitamin B6, pyridoxine | 0.2 mg | 2 mg | 10% | 6.6% | 1000 g |
| Vitamin B9, folate | 12.2 μg | 400 μg | 3.1% | 2% | 3279 g |
| Vitamin B12, cobalamin | 0.09 μg | 3 μg | 3% | 2% | 3333 g |
| Vitamin C, ascorbic | 2.6 mg | 90 mg | 2.9% | 1.9% | 3462 g |
| Vitamin D, calciferol | 0.04 μg | 10 μg | 0.4% | 0.3% | 25000 g |
| Vitamin E, alpha tocopherol, TE | 1.6 mg | 15 mg | 10.7% | 7% | 938 g |
| Vitamin H, biotin | 1 μg | 50 μg | 2% | 1.3% | 5000 g |
| Vitamin PP, NE | 1.4984 mg | 20 mg | 7.5% | 4.9% | 1335 g |
| niacin | 1.1 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 271 mg | 2500 mg | 10.8% | 7.1% | 923 g |
| Calcium, Ca | 53.9 mg | 1000 mg | 5.4% | 3.5% | 1855 g |
| Silicon, Si | 0.06 mg | 30 mg | 0.2% | 0.1% | 50000 g |
| Magnesium, Mg | 46.6 mg | 400 mg | 11.7% | 7.7% | 858 g |
| Sodium, Na | 38.7 mg | 1300 mg | 3% | 2% | 3359 g |
| Sulfur, S | 8.2 mg | 1000 mg | 0.8% | 0.5% | 12195 g |
| Phosphorus, P | 79.8 mg | 800 mg | 10% | 6.6% | 1003 g |
| Chlorine, Cl | 90.9 mg | 2300 mg | 4% | 2.6% | 2530 g |
| Trace Elements | |||||
| Aluminum, Al | 402.1 μg | ~ | |||
| Bohr, B | 240.4 μg | ~ | |||
| Vanadium, V | 120 μg | ~ | |||
| Iron, Fe | 0.9 mg | 18 mg | 5% | 3.3% | 2000 g |
| Iodine, I | 7.7 μg | 150 μg | 5.1% | 3.3% | 1948 g |
| Cobalt, Co | 2.5 μg | 10 μg | 25% | 16.4% | 400 g |
| Lithium, Li | 7.2 μg | ~ | |||
| Manganese, Mn | 0.2487 mg | 2 mg | 12.4% | 8.1% | 804 g |
| Copper, Cu | 102.3 μg | 1000 μg | 10.2% | 6.7% | 978 g |
| Molybdenum, Mo. | 25.4 μg | 70 μg | 36.3% | 23.8% | 276 g |
| Nickel, Ni | 7.2 μg | ~ | |||
| Olovo, Sn | 0.07 μg | ~ | |||
| Selenium, Se | 0.2 μg | 55 μg | 0.4% | 0.3% | 27500 g |
| Titan, you | 0.2 μg | ~ | |||
| Fluorine, F | 69.7 μg | 4000 μg | 1.7% | 1.1% | 5739 g |
| Chrome, Cr | 3.6 μg | 50 μg | 7.2% | 4.7% | 1389 g |
| Zinc, Zn | 0.5502 mg | 12 mg | 4.6% | 3% | 2181 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 1.2 g | ~ | |||
| Mono- and disaccharides (sugars) | 7.7 g | max 100 г |
The energy value is 152,4 kcal.
Carrots stewed in sour cream sauce rich in vitamins and minerals such as: vitamin A – 1122,2%, magnesium – 11,7%, cobalt – 25%, manganese – 12,4%, molybdenum – 36,3%
- Vitamin A is responsible for normal development, reproductive function, skin and eye health, and maintaining immunity.
- Magnesium participates in energy metabolism, synthesis of proteins, nucleic acids, has a stabilizing effect on membranes, is necessary to maintain homeostasis of calcium, potassium and sodium. Lack of magnesium leads to hypomagnesemia, an increased risk of developing hypertension, heart disease.
- 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 Carrots, stewed in sour cream sauce PER 100 g
- 35 kCal
- 743 kCal
- 399 kCal
Tags: How to cook, calorie content 152,4 kcal, chemical composition, nutritional value, what vitamins, minerals, cooking method Carrots stewed in sour cream sauce, recipe, calories, nutrients