Ingredients Carrots, stewed with onions
| carrot | 800.0 (gram) |
| animal fat | 2.0 (table spoon) |
| onion | 2.0 (piece) |
| wheat flour, premium | 1.0 (table spoon) |
| parsley | 2.0 (table spoon) |
| milk cow | 1.0 (grain glass) |
| table salt | 0.5 (teaspoon) |
Method of preparation
Rinse carrots, peel, cut into cubes or slices. Melt the fat in a saucepan, fry the carrots with finely chopped onions in it, add milk and simmer. Season the carrots with flour diluted with milk, bring to a boil, add salt and finely chopped parsley.
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 | 57.6 kCal | 1684 kCal | 3.4% | 5.9% | 2924 g |
| Proteins | 1.9 g | 76 g | 2.5% | 4.3% | 4000 g |
| Fats | 2.5 g | 56 g | 4.5% | 7.8% | 2240 g |
| Carbohydrates | 7.4 g | 219 g | 3.4% | 5.9% | 2959 g |
| organic acids | 23.3 g | ~ | |||
| Alimentary fiber | 2.4 g | 20 g | 12% | 20.8% | 833 g |
| Water | 83.7 g | 2273 g | 3.7% | 6.4% | 2716 g |
| Ash | 1 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 4700 μg | 900 μg | 522.2% | 906.6% | 19 g |
| Retinol | 4.7 mg | ~ | |||
| Vitamin B1, thiamine | 0.05 mg | 1.5 mg | 3.3% | 5.7% | 3000 g |
| Vitamin B2, riboflavin | 0.07 mg | 1.8 mg | 3.9% | 6.8% | 2571 g |
| Vitamin B4, choline | 6.1 mg | 500 mg | 1.2% | 2.1% | 8197 g |
| Vitamin B5, pantothenic | 0.2 mg | 5 mg | 4% | 6.9% | 2500 g |
| Vitamin B6, pyridoxine | 0.1 mg | 2 mg | 5% | 8.7% | 2000 g |
| Vitamin B9, folate | 11.2 μg | 400 μg | 2.8% | 4.9% | 3571 g |
| Vitamin B12, cobalamin | 0.09 μg | 3 μg | 3% | 5.2% | 3333 g |
| Vitamin C, ascorbic | 7.5 mg | 90 mg | 8.3% | 14.4% | 1200 g |
| Vitamin D, calciferol | 0.01 μg | 10 μg | 0.1% | 0.2% | 100000 g |
| Vitamin E, alpha tocopherol, TE | 0.5 mg | 15 mg | 3.3% | 5.7% | 3000 g |
| Vitamin H, biotin | 0.9 μg | 50 μg | 1.8% | 3.1% | 5556 g |
| Vitamin PP, NE | 0.9154 mg | 20 mg | 4.6% | 8% | 2185 g |
| niacin | 0.6 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 197.7 mg | 2500 mg | 7.9% | 13.7% | 1265 g |
| Calcium, Ca | 55.3 mg | 1000 mg | 5.5% | 9.5% | 1808 g |
| Silicon, Si | 0.09 mg | 30 mg | 0.3% | 0.5% | 33333 g |
| Magnesium, Mg | 28.6 mg | 400 mg | 7.2% | 12.5% | 1399 g |
| Sodium, Na | 26.8 mg | 1300 mg | 2.1% | 3.6% | 4851 g |
| Sulfur, S | 19.1 mg | 1000 mg | 1.9% | 3.3% | 5236 g |
| Phosphorus, P | 60.2 mg | 800 mg | 7.5% | 13% | 1329 g |
| Chlorine, Cl | 417.4 mg | 2300 mg | 18.1% | 31.4% | 551 g |
| Trace Elements | |||||
| Aluminum, Al | 256.5 μg | ~ | |||
| Bohr, B | 133.8 μg | ~ | |||
| Vanadium, V | 56.9 μg | ~ | |||
| Iron, Fe | 0.6 mg | 18 mg | 3.3% | 5.7% | 3000 g |
| Iodine, I | 5 μg | 150 μg | 3.3% | 5.7% | 3000 g |
| Cobalt, Co | 2 μg | 10 μg | 20% | 34.7% | 500 g |
| Lithium, Li | 3.3 μg | ~ | |||
| Manganese, Mn | 0.1514 mg | 2 mg | 7.6% | 13.2% | 1321 g |
| Copper, Cu | 60 μg | 1000 μg | 6% | 10.4% | 1667 g |
| Molybdenum, Mo. | 13.1 μg | 70 μg | 18.7% | 32.5% | 534 g |
| Nickel, Ni | 3.7 μg | ~ | |||
| Olovo, Sn | 2.9 μg | ~ | |||
| Rubidium, Rb | 52.1 μg | ~ | |||
| Selenium, Se | 0.6 μg | 55 μg | 1.1% | 1.9% | 9167 g |
| Strontium, Sr. | 3.6 μg | ~ | |||
| Titan, you | 0.2 μg | ~ | |||
| Fluorine, F | 38.6 μg | 4000 μg | 1% | 1.7% | 10363 g |
| Chrome, Cr | 2.4 μg | 50 μg | 4.8% | 8.3% | 2083 g |
| Zinc, Zn | 0.4182 mg | 12 mg | 3.5% | 6.1% | 2869 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 1.6 g | ~ | |||
| Mono- and disaccharides (sugars) | 5.7 g | max 100 г |
The energy value is 57,6 kcal.
Carrots, stewed with onions rich in vitamins and minerals such as: vitamin A – 522,2%, chlorine – 18,1%, cobalt – 20%, molybdenum – 18,7%
- Vitamin A is responsible for normal development, reproductive function, skin and eye health, and maintaining immunity.
- 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.
- 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 with onions PER 100 g
- 35 kCal
- 899 kCal
- 41 kCal
- 334 kCal
- 49 kCal
- 60 kCal
- 0 kCal
Tags: How to cook, calorie content 57,6 kcal, chemical composition, nutritional value, what vitamins, minerals, cooking method Carrots, stewed with onions, recipe, calories, nutrients