Recipe Chilean tomato salad. Calorie, chemical composition and nutritional value.

Ingredients Chilean tomato salad

tomatoes 500.0 (gram)
hot pepper 8.0 (piece)
Method of preparation

Prepare the sauce in advance. Mix oil and vinegar. Rinse and dry the CHILI peppers, halve each pod lengthwise. Remove the seeds and cut the peppers into large chunks. Put it in the oil and vinegar, stir and leave for 12 hours. Cut the tomatoes into cubes and sprinkle with salt. Chop onions and green onions. Mix all the ingredients with the sauce and let the salad stand for a while.

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.
NutrientQuantityNorm**% of the norm in 100 g% of the norm in 100 kcal100% normal
Calorie value19.9 kCal1684 kCal1.2%6%8462 g
Proteins0.6 g76 g0.8%4%12667 g
Fats0.2 g56 g0.4%2%28000 g
Carbohydrates4.2 g219 g1.9%9.5%5214 g
organic acids0.5 g~
Alimentary fiber0.8 g20 g4%20.1%2500 g
Water93.5 g2273 g4.1%20.6%2431 g
Ash0.7 g~
Vitamins
Vitamin A, RE1200 μg900 μg133.3%669.8%75 g
Retinol1.2 mg~
Vitamin B1, thiamine0.06 mg1.5 mg4%20.1%2500 g
Vitamin B2, riboflavin0.04 mg1.8 mg2.2%11.1%4500 g
Vitamin B5, pantothenic0.2 mg5 mg4%20.1%2500 g
Vitamin B6, pyridoxine0.1 mg2 mg5%25.1%2000 g
Vitamin B9, folate11 μg400 μg2.8%14.1%3636 g
Vitamin C, ascorbic25 mg90 mg27.8%139.7%360 g
Vitamin E, alpha tocopherol, TE0.4 mg15 mg2.7%13.6%3750 g
Vitamin H, biotin1.2 μg50 μg2.4%12.1%4167 g
Vitamin PP, NE0.5996 mg20 mg3%15.1%3336 g
niacin0.5 mg~
Macronutrients
Potassium, K289.9 mg2500 mg11.6%58.3%862 g
Calcium, Ca14 mg1000 mg1.4%7%7143 g
Magnesium, Mg20 mg400 mg5%25.1%2000 g
Sodium, Na40 mg1300 mg3.1%15.6%3250 g
Sulfur, S12 mg1000 mg1.2%6%8333 g
Phosphorus, P26 mg800 mg3.3%16.6%3077 g
Chlorine, Cl57 mg2300 mg2.5%12.6%4035 g
Trace Elements
Bohr, B114.9 μg~
Iron, Fe0.9 mg18 mg5%25.1%2000 g
Iodine, I2 μg150 μg1.3%6.5%7500 g
Cobalt, Co6 μg10 μg60%301.5%167 g
Manganese, Mn0.1399 mg2 mg7%35.2%1430 g
Copper, Cu109.9 μg1000 μg11%55.3%910 g
Molybdenum, Mo.7 μg70 μg10%50.3%1000 g
Nickel, Ni13 μg~
Rubidium, Rb152.9 μg~
Fluorine, F20 μg4000 μg0.5%2.5%20000 g
Chrome, Cr5 μg50 μg10%50.3%1000 g
Zinc, Zn0.1999 mg12 mg1.7%8.5%6003 g
Digestible carbohydrates
Starch and dextrins0.3 g~
Mono- and disaccharides (sugars)3.5 gmax 100 г

The energy value is 19,9 kcal.

Chilean tomato salad rich in vitamins and minerals such as: vitamin A – 133,3%, vitamin C – 27,8%, potassium – 11,6%, cobalt – 60%, copper – 11%
  • Vitamin A is responsible for normal development, reproductive function, skin and eye health, and maintaining immunity.
  • 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.
  • 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.
  • Cobalt is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid 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.
 
Calorie content AND CHEMICAL COMPOSITION OF THE RECIPE INGREDIENTS Chilean tomato salad PER 100 g
  • 24 kCal
  • 40 kCal
Tags: How to cook, calorie content 19,9 kcal, chemical composition, nutritional value, what vitamins, minerals, cooking method Chilean tomato salad, recipe, calories, nutrients

Leave a Reply