Ingredients Cauliflower with tomatoes
| cauliflower | 1.0 (piece) |
| butter | 30.0 (gram) |
| sugar | 0.5 (table spoon) |
| chicken egg | 2.0 (piece) |
| breadcrumbs | 2.0 (table spoon) |
| parsley | 1.0 (table spoon) |
| tomatoes | 2.0 (piece) |
Method of preparation
Boil the cabbage in lightly salted water with added sugar. Drain the broth, and put the cabbage in a preheated plate, sprinkle with finely chopped eggs, season with fried bread crumbs, sprinkle with parsley and serve with sliced tomatoes.
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 | 46.3 kCal | 1684 kCal | 2.7% | 5.8% | 3637 g |
| Proteins | 2.2 g | 76 g | 2.9% | 6.3% | 3455 g |
| Fats | 2.5 g | 56 g | 4.5% | 9.7% | 2240 g |
| Carbohydrates | 3.9 g | 219 g | 1.8% | 3.9% | 5615 g |
| organic acids | 0.1 g | ~ | |||
| Alimentary fiber | 1.6 g | 20 g | 8% | 17.3% | 1250 g |
| Water | 84 g | 2273 g | 3.7% | 8% | 2706 g |
| Ash | 0.8 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 200 μg | 900 μg | 22.2% | 47.9% | 450 g |
| Retinol | 0.2 mg | ~ | |||
| Vitamin B1, thiamine | 0.07 mg | 1.5 mg | 4.7% | 10.2% | 2143 g |
| Vitamin B2, riboflavin | 0.1 mg | 1.8 mg | 5.6% | 12.1% | 1800 g |
| Vitamin B4, choline | 18.8 mg | 500 mg | 3.8% | 8.2% | 2660 g |
| Vitamin B5, pantothenic | 0.6 mg | 5 mg | 12% | 25.9% | 833 g |
| Vitamin B6, pyridoxine | 0.1 mg | 2 mg | 5% | 10.8% | 2000 g |
| Vitamin B9, folate | 16.6 μg | 400 μg | 4.2% | 9.1% | 2410 g |
| Vitamin B12, cobalamin | 0.04 μg | 3 μg | 1.3% | 2.8% | 7500 g |
| Vitamin C, ascorbic | 31.4 mg | 90 mg | 34.9% | 75.4% | 287 g |
| Vitamin D, calciferol | 0.2 μg | 10 μg | 2% | 4.3% | 5000 g |
| Vitamin E, alpha tocopherol, TE | 0.3 mg | 15 mg | 2% | 4.3% | 5000 g |
| Vitamin H, biotin | 2.5 μg | 50 μg | 5% | 10.8% | 2000 g |
| Vitamin PP, NE | 0.7652 mg | 20 mg | 3.8% | 8.2% | 2614 g |
| niacin | 0.4 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 133.1 mg | 2500 mg | 5.3% | 11.4% | 1878 g |
| Calcium, Ca | 23.2 mg | 1000 mg | 2.3% | 5% | 4310 g |
| Magnesium, Mg | 13.7 mg | 400 mg | 3.4% | 7.3% | 2920 g |
| Sodium, Na | 18.5 mg | 1300 mg | 1.4% | 3% | 7027 g |
| Sulfur, S | 14.9 mg | 1000 mg | 1.5% | 3.2% | 6711 g |
| Phosphorus, P | 46.1 mg | 800 mg | 5.8% | 12.5% | 1735 g |
| Chlorine, Cl | 20 mg | 2300 mg | 0.9% | 1.9% | 11500 g |
| Trace Elements | |||||
| Bohr, B | 16.7 μg | ~ | |||
| Iron, Fe | 1.1 mg | 18 mg | 6.1% | 13.2% | 1636 g |
| Iodine, I | 1.8 μg | 150 μg | 1.2% | 2.6% | 8333 g |
| Cobalt, Co | 1.6 μg | 10 μg | 16% | 34.6% | 625 g |
| Manganese, Mn | 0.0226 mg | 2 mg | 1.1% | 2.4% | 8850 g |
| Copper, Cu | 22.3 μg | 1000 μg | 2.2% | 4.8% | 4484 g |
| Molybdenum, Mo. | 1.5 μg | 70 μg | 2.1% | 4.5% | 4667 g |
| Nickel, Ni | 1.9 μg | ~ | |||
| Rubidium, Rb | 22.2 μg | ~ | |||
| Fluorine, F | 7 μg | 4000 μg | 0.2% | 0.4% | 57143 g |
| Chrome, Cr | 1 μg | 50 μg | 2% | 4.3% | 5000 g |
| Zinc, Zn | 0.1139 mg | 12 mg | 0.9% | 1.9% | 10536 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 0.3 g | ~ | |||
| Mono- and disaccharides (sugars) | 2.6 g | max 100 г | |||
| Sterols | |||||
| Cholesterol | 40.6 mg | max 300 mg |
The energy value is 46,3 kcal.
Cauliflower with tomatoes rich in vitamins and minerals such as: vitamin A – 22,2%, vitamin B5 – 12%, vitamin C – 34,9%, cobalt – 16%
- Vitamin A is responsible for normal development, reproductive function, skin and eye health, and maintaining immunity.
- 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 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.
- Cobalt is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism.
Calorie content AND CHEMICAL COMPOSITION OF THE RECIPE INGREDIENTS Cauliflower with tomatoes PER 100 g
- 30 kCal
- 661 kCal
- 399 kCal
- 157 kCal
- 49 kCal
- 24 kCal
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