Ingredients Eggplant caviar
| eggplant | 1438.0 (gram) |
| onion | 131.0 (gram) |
| sunflower oil | 56.0 (gram) |
| tomato paste | 110.0 (gram) |
| vinegar | 32.0 (gram) |
| garlic onion | 5.0 (gram) |
Method of preparation
The washed eggplants with the stalk removed are baked in an oven until tender, cooled, the skin is removed, the pulp is chopped. Shredded onions are lightly sautéed in vegetable oil, then tomato puree is added and sautéed for another 10-15 minutes. Combine the mass with eggplants and stew until thickened, season with crushed garlic, vinegar, salt, pepper. Serve 75-100 g per serving. The dish can be cooked without garlic.
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 | 74.3 kCal | 1684 kCal | 4.4% | 5.9% | 2266 g |
| Proteins | 1.9 g | 76 g | 2.5% | 3.4% | 4000 g |
| Fats | 4.7 g | 56 g | 8.4% | 11.3% | 1191 g |
| Carbohydrates | 6.5 g | 219 g | 3% | 4% | 3369 g |
| organic acids | 0.4 g | ~ | |||
| Alimentary fiber | 3.4 g | 20 g | 17% | 22.9% | 588 g |
| Water | 125 g | 2273 g | 5.5% | 7.4% | 1818 g |
| Ash | 0.9 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 20 μg | 900 μg | 2.2% | 3% | 4500 g |
| Retinol | 0.02 mg | ~ | |||
| Vitamin B1, thiamine | 0.05 mg | 1.5 mg | 3.3% | 4.4% | 3000 g |
| Vitamin B2, riboflavin | 0.07 mg | 1.8 mg | 3.9% | 5.2% | 2571 g |
| Vitamin B5, pantothenic | 0.008 mg | 5 mg | 0.2% | 0.3% | 62500 g |
| Vitamin B6, pyridoxine | 0.2 mg | 2 mg | 10% | 13.5% | 1000 g |
| Vitamin B9, folate | 18.5 μg | 400 μg | 4.6% | 6.2% | 2162 g |
| Vitamin C, ascorbic | 7.8 mg | 90 mg | 8.7% | 11.7% | 1154 g |
| Vitamin E, alpha tocopherol, TE | 1.9 mg | 15 mg | 12.7% | 17.1% | 789 g |
| Vitamin H, biotin | 0.07 μg | 50 μg | 0.1% | 0.1% | 71429 g |
| Vitamin PP, NE | 1.1154 mg | 20 mg | 5.6% | 7.5% | 1793 g |
| niacin | 0.8 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 321.1 mg | 2500 mg | 12.8% | 17.2% | 779 g |
| Calcium, Ca | 20 mg | 1000 mg | 2% | 2.7% | 5000 g |
| Magnesium, Mg | 14.5 mg | 400 mg | 3.6% | 4.8% | 2759 g |
| Sodium, Na | 7.5 mg | 1300 mg | 0.6% | 0.8% | 17333 g |
| Sulfur, S | 20.8 mg | 1000 mg | 2.1% | 2.8% | 4808 g |
| Phosphorus, P | 44.6 mg | 800 mg | 5.6% | 7.5% | 1794 g |
| Chlorine, Cl | 46.8 mg | 2300 mg | 2% | 2.7% | 4915 g |
| Trace Elements | |||||
| Aluminum, Al | 805.7 μg | ~ | |||
| Bohr, B | 114.5 μg | ~ | |||
| Iron, Fe | 0.7 mg | 18 mg | 3.9% | 5.2% | 2571 g |
| Iodine, I | 2.2 μg | 150 μg | 1.5% | 2% | 6818 g |
| Cobalt, Co | 1.5 μg | 10 μg | 15% | 20.2% | 667 g |
| Manganese, Mn | 0.225 mg | 2 mg | 11.3% | 15.2% | 889 g |
| Copper, Cu | 136.1 μg | 1000 μg | 13.6% | 18.3% | 735 g |
| Molybdenum, Mo. | 9.4 μg | 70 μg | 13.4% | 18% | 745 g |
| Nickel, Ni | 0.3 μg | ~ | |||
| Rubidium, Rb | 49.3 μg | ~ | |||
| Fluorine, F | 16.3 μg | 4000 μg | 0.4% | 0.5% | 24540 g |
| Chrome, Cr | 0.2 μg | 50 μg | 0.4% | 0.5% | 25000 g |
| Zinc, Zn | 0.3654 mg | 12 mg | 3% | 4% | 3284 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 1 g | ~ | |||
| Mono- and disaccharides (sugars) | 5.4 g | max 100 г |
The energy value is 74,3 kcal.
Eggplant caviar rich in vitamins and minerals such as: vitamin E – 12,7%, potassium – 12,8%, cobalt – 15%, manganese – 11,3%, copper – 13,6%, molybdenum – 13,4%
- 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.
- 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.
- 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 Eggplant caviar PER 100 g
- 24 kCal
- 41 kCal
- 899 kCal
- 102 kCal
- 11 kCal
- 149 kCal
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