Ingredients Cold borsch with radish
| White cabbage | 111.0 (gram) |
| beet | 140.0 (gram) |
| onion | 40.0 (gram) |
| radish | 50.0 (gram) |
| cream | 100.0 (gram) |
| water | 700.0 (gram) |
| dill | 10.0 (gram) |
Method of preparation
Prepared cabbage, beets and radishes are cut into strips, onions are cut into half rings. Beets are simmered with vinegar until tender. The cabbage is allowed separately, combined with beets and onions, hot water, salt are added, brought to a boil and cooled. Then put the chopped radish, pour in the cream and mix. When you leave, put finely chopped dill in the borscht.
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 | 32.3 kCal | 1684 kCal | 1.9% | 5.9% | 5214 g |
| Proteins | 0.9 g | 76 g | 1.2% | 3.7% | 8444 g |
| Fats | 2 g | 56 g | 3.6% | 11.1% | 2800 g |
| Carbohydrates | 2.9 g | 219 g | 1.3% | 4% | 7552 g |
| organic acids | 0.06 g | ~ | |||
| Alimentary fiber | 1 g | 20 g | 5% | 15.5% | 2000 g |
| Water | 103.1 g | 2273 g | 4.5% | 13.9% | 2205 g |
| Ash | 0.4 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 40 μg | 900 μg | 4.4% | 13.6% | 2250 g |
| Retinol | 0.04 mg | ~ | |||
| Vitamin B1, thiamine | 0.01 mg | 1.5 mg | 0.7% | 2.2% | 15000 g |
| Vitamin B2, riboflavin | 0.02 mg | 1.8 mg | 1.1% | 3.4% | 9000 g |
| Vitamin B4, choline | 4.5 mg | 500 mg | 0.9% | 2.8% | 11111 g |
| Vitamin B5, pantothenic | 0.08 mg | 5 mg | 1.6% | 5% | 6250 g |
| Vitamin B6, pyridoxine | 0.04 mg | 2 mg | 2% | 6.2% | 5000 g |
| Vitamin B9, folate | 4.3 μg | 400 μg | 1.1% | 3.4% | 9302 g |
| Vitamin B12, cobalamin | 0.04 μg | 3 μg | 1.3% | 4% | 7500 g |
| Vitamin C, ascorbic | 6.7 mg | 90 mg | 7.4% | 22.9% | 1343 g |
| Vitamin D, calciferol | 0.01 μg | 10 μg | 0.1% | 0.3% | 100000 g |
| Vitamin E, alpha tocopherol, TE | 0.08 mg | 15 mg | 0.5% | 1.5% | 18750 g |
| Vitamin H, biotin | 0.4 μg | 50 μg | 0.8% | 2.5% | 12500 g |
| Vitamin PP, NE | 0.2494 mg | 20 mg | 1.2% | 3.7% | 8019 g |
| niacin | 0.1 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 126.6 mg | 2500 mg | 5.1% | 15.8% | 1975 g |
| Calcium, Ca | 26.6 mg | 1000 mg | 2.7% | 8.4% | 3759 g |
| Magnesium, Mg | 9.2 mg | 400 mg | 2.3% | 7.1% | 4348 g |
| Sodium, Na | 13.6 mg | 1300 mg | 1% | 3.1% | 9559 g |
| Sulfur, S | 8.5 mg | 1000 mg | 0.9% | 2.8% | 11765 g |
| Phosphorus, P | 21.7 mg | 800 mg | 2.7% | 8.4% | 3687 g |
| Chlorine, Cl | 19.4 mg | 2300 mg | 0.8% | 2.5% | 11856 g |
| Trace Elements | |||||
| Aluminum, Al | 87.9 μg | ~ | |||
| Bohr, B | 78.5 μg | ~ | |||
| Vanadium, V | 11.3 μg | ~ | |||
| Iron, Fe | 0.5 mg | 18 mg | 2.8% | 8.7% | 3600 g |
| Iodine, I | 2.5 μg | 150 μg | 1.7% | 5.3% | 6000 g |
| Cobalt, Co | 0.9 μg | 10 μg | 9% | 27.9% | 1111 g |
| Manganese, Mn | 0.1376 mg | 2 mg | 6.9% | 21.4% | 1453 g |
| Copper, Cu | 37.5 μg | 1000 μg | 3.8% | 11.8% | 2667 g |
| Molybdenum, Mo. | 3.3 μg | 70 μg | 4.7% | 14.6% | 2121 g |
| Nickel, Ni | 4.2 μg | ~ | |||
| Rubidium, Rb | 93.8 μg | ~ | |||
| Selenium, Se | 0.04 μg | 55 μg | 0.1% | 0.3% | 137500 g |
| Fluorine, F | 7.4 μg | 4000 μg | 0.2% | 0.6% | 54054 g |
| Chrome, Cr | 3.9 μg | 50 μg | 7.8% | 24.1% | 1282 g |
| Zinc, Zn | 0.1797 mg | 12 mg | 1.5% | 4.6% | 6678 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 0.05 g | ~ | |||
| Mono- and disaccharides (sugars) | 2.5 g | max 100 г |
The energy value is 32,3 kcal.
CALORIE AND CHEMICAL COMPOSITION OF THE RECIPE INGREDIENTS Cold borsch with radish PER 100 g
- 28 kCal
- 42 kCal
- 41 kCal
- 36 kCal
- 119 kCal
- 0 kCal
- 40 kCal
Tags: How to cook, calorie content 32,3 kcal, chemical composition, nutritional value, what vitamins, minerals, cooking method Cold borsch with radish, recipe, calories, nutrients