Ingredients Curd sauce
| low-fat cottage cheese 0,6% | 2.0 (table spoon) |
| cream | 1.0 (table spoon) |
| yogurt | 1.0 (table spoon) |
| milk cow | 1.0 (table spoon) |
| lemon juice | 1.0 (table spoon) |
| table salt | 0.2 (teaspoon) |
Method of preparation
Beat the cottage cheese, sour cream, milk and yogurt with a mixer or a whisk. Season to taste. This sauce can be used to dress grated carrots, cucumbers, which can be served peeled, cut into circles and laid on a lettuce leaf.
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 | 118.8 kCal | 1684 kCal | 7.1% | 6% | 1418 g |
| Proteins | 8.4 g | 76 g | 11.1% | 9.3% | 905 g |
| Fats | 7.7 g | 56 g | 13.8% | 11.6% | 727 g |
| Carbohydrates | 4.2 g | 219 g | 1.9% | 1.6% | 5214 g |
| organic acids | 67.7 g | ~ | |||
| Alimentary fiber | 1.7 g | 20 g | 8.5% | 7.2% | 1176 g |
| Water | 35 g | 2273 g | 1.5% | 1.3% | 6494 g |
| Ash | 0.6 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 90 μg | 900 μg | 10% | 8.4% | 1000 g |
| Retinol | 0.09 mg | ~ | |||
| Vitamin B1, thiamine | 0.03 mg | 1.5 mg | 2% | 1.7% | 5000 g |
| Vitamin B2, riboflavin | 0.2 mg | 1.8 mg | 11.1% | 9.3% | 900 g |
| Vitamin B4, choline | 36.9 mg | 500 mg | 7.4% | 6.2% | 1355 g |
| Vitamin B5, pantothenic | 0.2 mg | 5 mg | 4% | 3.4% | 2500 g |
| Vitamin B6, pyridoxine | 0.1 mg | 2 mg | 5% | 4.2% | 2000 g |
| Vitamin B9, folate | 15.9 μg | 400 μg | 4% | 3.4% | 2516 g |
| Vitamin B12, cobalamin | 0.6 μg | 3 μg | 20% | 16.8% | 500 g |
| Vitamin C, ascorbic | 6.9 mg | 90 mg | 7.7% | 6.5% | 1304 g |
| Vitamin D, calciferol | 0.04 μg | 10 μg | 0.4% | 0.3% | 25000 g |
| Vitamin E, alpha tocopherol, TE | 0.2 mg | 15 mg | 1.3% | 1.1% | 7500 g |
| Vitamin H, biotin | 3.5 μg | 50 μg | 7% | 5.9% | 1429 g |
| Vitamin PP, NE | 1.5944 mg | 20 mg | 8% | 6.7% | 1254 g |
| niacin | 0.2 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 127 mg | 2500 mg | 5.1% | 4.3% | 1969 g |
| Calcium, Ca | 104.5 mg | 1000 mg | 10.5% | 8.8% | 957 g |
| Magnesium, Mg | 15.1 mg | 400 mg | 3.8% | 3.2% | 2649 g |
| Sodium, Na | 44.1 mg | 1300 mg | 3.4% | 2.9% | 2948 g |
| Sulfur, S | 13.5 mg | 1000 mg | 1.4% | 1.2% | 7407 g |
| Phosphorus, P | 101.3 mg | 800 mg | 12.7% | 10.7% | 790 g |
| Chlorine, Cl | 1119 mg | 2300 mg | 48.7% | 41% | 206 g |
| Trace Elements | |||||
| Aluminum, Al | 7.8 μg | ~ | |||
| Bohr, B | 27.4 μg | ~ | |||
| Iron, Fe | 0.3 mg | 18 mg | 1.7% | 1.4% | 6000 g |
| Iodine, I | 4.3 μg | 150 μg | 2.9% | 2.4% | 3488 g |
| Cobalt, Co | 1.2 μg | 10 μg | 12% | 10.1% | 833 g |
| Manganese, Mn | 0.0155 mg | 2 mg | 0.8% | 0.7% | 12903 g |
| Copper, Cu | 67.8 μg | 1000 μg | 6.8% | 5.7% | 1475 g |
| Molybdenum, Mo. | 7 μg | 70 μg | 10% | 8.4% | 1000 g |
| Olovo, Sn | 2 μg | ~ | |||
| Selenium, Se | 9.6 μg | 55 μg | 17.5% | 14.7% | 573 g |
| Strontium, Sr. | 2.7 μg | ~ | |||
| Fluorine, F | 20.3 μg | 4000 μg | 0.5% | 0.4% | 19704 g |
| Chrome, Cr | 0.6 μg | 50 μg | 1.2% | 1% | 8333 g |
| Zinc, Zn | 0.315 mg | 12 mg | 2.6% | 2.2% | 3810 g |
| Digestible carbohydrates | |||||
| Mono- and disaccharides (sugars) | 1.7 g | max 100 г | |||
| Sterols | |||||
| Cholesterol | 0.6 mg | max 300 mg |
The energy value is 118,8 kcal.
Curd sauce rich in vitamins and minerals such as: vitamin B2 – 11,1%, vitamin B12 – 20%, phosphorus – 12,7%, chlorine – 48,7%, cobalt – 12%, selenium – 17,5%
- Vitamin B2 participates in redox reactions, enhances the color sensitivity of the visual analyzer and dark adaptation. Insufficient intake of vitamin B2 is accompanied by a violation of the condition of the skin, mucous membranes, impaired light and twilight vision.
- Vitamin B12 plays an important role in the metabolism and conversion of amino acids. Folate and vitamin B12 are interrelated vitamins and are involved in blood formation. Lack of vitamin B12 leads to the development of partial or secondary folate deficiency, as well as anemia, leukopenia, thrombocytopenia.
- 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.
- 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.
- Selenium – an essential element of the antioxidant defense system of the human body, has an immunomodulatory effect, participates in the regulation of the action of thyroid hormones. Deficiency leads to Kashin-Beck disease (osteoarthritis with multiple deformities of the joints, spine and extremities), Keshan disease (endemic myocardiopathy), hereditary thrombastenia.
Calorie content AND CHEMICAL COMPOSITION OF THE RECIPE INGREDIENTS Curd sauce PER 100 g
- 110 kCal
- 162 kCal
- 68 kCal
- 60 kCal
- 33 kCal
- 0 kCal
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