Contents
Ingredients Carrots with green peas in milk sauce
| carrot | 136.0 (gram) |
| margarine | 15.0 (gram) |
| canned green peas | 50.0 (gram) |
| Milk sauce (to serve with a dish) | 75.0 (gram) |
Method of preparation
Carrots, peeled and cut into small cubes, are simmered with fat until cooked. Quick-frozen peas are placed in boiling salted water, brought to a boil and cooked for 3-5 minutes, canned green peas are heated in a broth and thrown into a colander. Poached carrots are combined with ready-made green peas , milk sauce, add salt, mix, bring to a boil. On vacation, pour over with fat. To the dish you can serve croutons (recipe no. 704) 50 g per serving, thus increasing the output of the dish.
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 | 184.8 kCal | 1684 kCal | 11% | 6% | 911 g |
| Proteins | 7.4 g | 76 g | 9.7% | 5.2% | 1027 g |
| Fats | 8.9 g | 56 g | 15.9% | 8.6% | 629 g |
| Carbohydrates | 19.9 g | 219 g | 9.1% | 4.9% | 1101 g |
| organic acids | 0.2 g | ~ | |||
| Alimentary fiber | 2.8 g | 20 g | 14% | 7.6% | 714 g |
| Water | 94.4 g | 2273 g | 4.2% | 2.3% | 2408 g |
| Ash | 1.6 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 4800 μg | 900 μg | 533.3% | 288.6% | 19 g |
| Retinol | 4.8 mg | ~ | |||
| Vitamin B1, thiamine | 0.2 mg | 1.5 mg | 13.3% | 7.2% | 750 g |
| Vitamin B2, riboflavin | 0.1 mg | 1.8 mg | 5.6% | 3% | 1800 g |
| Vitamin B4, choline | 56 mg | 500 mg | 11.2% | 6.1% | 893 g |
| Vitamin B5, pantothenic | 0.8 mg | 5 mg | 16% | 8.7% | 625 g |
| Vitamin B6, pyridoxine | 0.2 mg | 2 mg | 10% | 5.4% | 1000 g |
| Vitamin B9, folate | 10.6 μg | 400 μg | 2.7% | 1.5% | 3774 g |
| Vitamin B12, cobalamin | 0.2 μg | 3 μg | 6.7% | 3.6% | 1500 g |
| Vitamin C, ascorbic | 1.5 mg | 90 mg | 1.7% | 0.9% | 6000 g |
| Vitamin D, calciferol | 0.02 μg | 10 μg | 0.2% | 0.1% | 50000 g |
| Vitamin E, alpha tocopherol, TE | 4.2 mg | 15 mg | 28% | 15.2% | 357 g |
| Vitamin H, biotin | 5.6 μg | 50 μg | 11.2% | 6.1% | 893 g |
| Vitamin PP, NE | 2.3284 mg | 20 mg | 11.6% | 6.3% | 859 g |
| niacin | 1.1 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 378 mg | 2500 mg | 15.1% | 8.2% | 661 g |
| Calcium, Ca | 88.5 mg | 1000 mg | 8.9% | 4.8% | 1130 g |
| Silicon, Si | 19 mg | 30 mg | 63.3% | 34.3% | 158 g |
| Magnesium, Mg | 52.8 mg | 400 mg | 13.2% | 7.1% | 758 g |
| Sodium, Na | 59 mg | 1300 mg | 4.5% | 2.4% | 2203 g |
| Sulfur, S | 59.3 mg | 1000 mg | 5.9% | 3.2% | 1686 g |
| Phosphorus, P | 145.4 mg | 800 mg | 18.2% | 9.8% | 550 g |
| Chlorine, Cl | 110.6 mg | 2300 mg | 4.8% | 2.6% | 2080 g |
| Trace Elements | |||||
| Aluminum, Al | 502.7 μg | ~ | |||
| Bohr, B | 272.7 μg | ~ | |||
| Vanadium, V | 95.1 μg | ~ | |||
| Iron, Fe | 2.6 mg | 18 mg | 14.4% | 7.8% | 692 g |
| Iodine, I | 7.6 μg | 150 μg | 5.1% | 2.8% | 1974 g |
| Cobalt, Co | 4.5 μg | 10 μg | 45% | 24.4% | 222 g |
| Lithium, Li | 3.6 μg | ~ | |||
| Manganese, Mn | 0.5327 mg | 2 mg | 26.6% | 14.4% | 375 g |
| Copper, Cu | 225.4 μg | 1000 μg | 22.5% | 12.2% | 444 g |
| Molybdenum, Mo. | 33.3 μg | 70 μg | 47.6% | 25.8% | 210 g |
| Nickel, Ni | 59.9 μg | ~ | |||
| Olovo, Sn | 8.7 μg | ~ | |||
| Selenium, Se | 3.9 μg | 55 μg | 7.1% | 3.8% | 1410 g |
| Strontium, Sr. | 24.6 μg | ~ | |||
| Titan, you | 41.5 μg | ~ | |||
| Fluorine, F | 47.6 μg | 4000 μg | 1.2% | 0.6% | 8403 g |
| Chrome, Cr | 4.6 μg | 50 μg | 9.2% | 5% | 1087 g |
| Zinc, Zn | 1.1311 mg | 12 mg | 9.4% | 5.1% | 1061 g |
| Zirconium, Zr | 2.6 μg | ~ | |||
| Digestible carbohydrates | |||||
| Starch and dextrins | 12.2 g | ~ | |||
| Mono- and disaccharides (sugars) | 6.6 g | max 100 г |
The energy value is 184,8 kcal.
Carrots with green peas in milk sauce rich in vitamins and minerals such as: vitamin A – 533,3%, vitamin B1 – 13,3%, choline – 11,2%, vitamin B5 – 16%, vitamin E – 28%, vitamin H – 11,2% , vitamin PP – 11,6%, potassium – 15,1%, silicon – 63,3%, magnesium – 13,2%, phosphorus – 18,2%, iron – 14,4%, cobalt – 45%, manganese – 26,6%, copper – 22,5%, molybdenum – 47,6%
- Vitamin A is responsible for normal development, reproductive function, skin and eye health, and maintaining immunity.
- Vitamin B1 is part of the most important enzymes of carbohydrate and energy metabolism, which provide the body with energy and plastic substances, as well as the metabolism of branched-chain amino acids. Lack of this vitamin leads to serious disorders of the nervous, digestive and cardiovascular systems.
- Mixed is a part of lecithin, plays a role in the synthesis and metabolism of phospholipids in the liver, is a source of free methyl groups, acts as a lipotropic factor.
- Vitamin B5 participates in protein, fat, carbohydrate metabolism, cholesterol metabolism, the synthesis of a number of hormones, hemoglobin, promotes the absorption of amino acids and sugars in the intestine, supports the function of the adrenal cortex. Lack of pantothenic acid can lead to damage to the skin and mucous membranes.
- 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.
- Vitamin H participates in the synthesis of fats, glycogen, the metabolism of amino acids. Insufficient intake of this vitamin can lead to disruption of the normal state of the skin.
- Vitamin PP participates in redox reactions of energy metabolism. Insufficient vitamin intake is accompanied by disruption of the normal state of the skin, gastrointestinal tract and nervous system.
- potassium is the main intracellular ion that takes part in the regulation of water, acid and electrolyte balance, participates in the processes of nerve impulses, pressure regulation.
- Silicon is included as a structural component in glycosaminoglycans and stimulates collagen synthesis.
- 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.
- Phosphorus takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is a part of phospholipids, nucleotides and nucleic acids, is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, rickets.
- Iron is a part of proteins of various functions, including enzymes. Participates in the transport of electrons, oxygen, ensures the course of redox reactions and activation of peroxidation. Insufficient consumption leads to hypochromic anemia, myoglobin-deficient atony of skeletal muscles, increased fatigue, myocardiopathy, atrophic gastritis.
- 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.
- Copper is a part of enzymes with redox activity and involved in iron metabolism, stimulates the absorption of proteins and carbohydrates. Participates in the processes of providing the tissues of the human body with oxygen. The deficiency is manifested by disorders in the formation of the cardiovascular system and skeleton, the development of connective tissue dysplasia.
- 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 with green peas in milk sauce PER 100 g
- 35 kCal
- 743 kCal
- 40 kCal
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