Ingredients Eggplant with mayonnaise
| eggplant | 1000.0 (gram) |
| onion | 2.0 (piece) |
| mayonnaise | 100.0 (gram) |
| table salt | 6.0 (gram) |
| sunflower oil | 25.0 (gram) |
Method of preparation
Wash the eggplants, peel, cut into cubes. Sprinkle with salt, mix thoroughly and let stand for a while for the bitterness to come out. Drain the resulting liquid. Fold in a suitable container and simmer in vegetable oil until tender. Salt. Simultaneously sauté the onion in a skillet. When ready, mix everything together and refrigerate. After everything has cooled down well, add mayonnaise. Mix. The more mayonnaise, the spicier the dish will be.
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 | 114.2 kCal | 1684 kCal | 6.8% | 6% | 1475 g |
| Proteins | 1.4 g | 76 g | 1.8% | 1.6% | 5429 g |
| Fats | 10.4 g | 56 g | 18.6% | 16.3% | 538 g |
| Carbohydrates | 4.1 g | 219 g | 1.9% | 1.7% | 5341 g |
| organic acids | 27 g | ~ | |||
| Alimentary fiber | 2.8 g | 20 g | 14% | 12.3% | 714 g |
| Water | 79.8 g | 2273 g | 3.5% | 3.1% | 2848 g |
| Ash | 0.7 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 20 μg | 900 μg | 2.2% | 1.9% | 4500 g |
| Retinol | 0.02 mg | ~ | |||
| Vitamin B1, thiamine | 0.03 mg | 1.5 mg | 2% | 1.8% | 5000 g |
| Vitamin B2, riboflavin | 0.04 mg | 1.8 mg | 2.2% | 1.9% | 4500 g |
| Vitamin B4, choline | 1.7 mg | 500 mg | 0.3% | 0.3% | 29412 g |
| Vitamin B5, pantothenic | 0.005 mg | 5 mg | 0.1% | 0.1% | 100000 g |
| Vitamin B6, pyridoxine | 0.1 mg | 2 mg | 5% | 4.4% | 2000 g |
| Vitamin B9, folate | 13 μg | 400 μg | 3.3% | 2.9% | 3077 g |
| Vitamin C, ascorbic | 1.9 mg | 90 mg | 2.1% | 1.8% | 4737 g |
| Vitamin E, alpha tocopherol, TE | 4.7 mg | 15 mg | 31.3% | 27.4% | 319 g |
| Vitamin H, biotin | 0.05 μg | 50 μg | 0.1% | 0.1% | 100000 g |
| Vitamin PP, NE | 0.6324 mg | 20 mg | 3.2% | 2.8% | 3163 g |
| niacin | 0.4 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 201.1 mg | 2500 mg | 8% | 7% | 1243 g |
| Calcium, Ca | 19.3 mg | 1000 mg | 1.9% | 1.7% | 5181 g |
| Magnesium, Mg | 8.9 mg | 400 mg | 2.2% | 1.9% | 4494 g |
| Sodium, Na | 65.9 mg | 1300 mg | 5.1% | 4.5% | 1973 g |
| Sulfur, S | 17.1 mg | 1000 mg | 1.7% | 1.5% | 5848 g |
| Phosphorus, P | 34.4 mg | 800 mg | 4.3% | 3.8% | 2326 g |
| Chlorine, Cl | 449.4 mg | 2300 mg | 19.5% | 17.1% | 512 g |
| Trace Elements | |||||
| Aluminum, Al | 642.4 μg | ~ | |||
| Bohr, B | 89.4 μg | ~ | |||
| Iron, Fe | 0.5 mg | 18 mg | 2.8% | 2.5% | 3600 g |
| Iodine, I | 1.7 μg | 150 μg | 1.1% | 1% | 8824 g |
| Cobalt, Co | 1.2 μg | 10 μg | 12% | 10.5% | 833 g |
| Manganese, Mn | 0.1762 mg | 2 mg | 8.8% | 7.7% | 1135 g |
| Copper, Cu | 109.6 μg | 1000 μg | 11% | 9.6% | 912 g |
| Molybdenum, Mo. | 8.3 μg | 70 μg | 11.9% | 10.4% | 843 g |
| Nickel, Ni | 0.2 μg | ~ | |||
| Rubidium, Rb | 33.5 μg | ~ | |||
| Fluorine, F | 12.7 μg | 4000 μg | 0.3% | 0.3% | 31496 g |
| Chrome, Cr | 0.1 μg | 50 μg | 0.2% | 0.2% | 50000 g |
| Zinc, Zn | 0.2825 mg | 12 mg | 2.4% | 2.1% | 4248 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 0.7 g | ~ | |||
| Mono- and disaccharides (sugars) | 3.2 g | max 100 г |
The energy value is 114,2 kcal.
Eggplant with mayonnaise rich in vitamins and minerals such as: vitamin E – 31,3%, chlorine – 19,5%, cobalt – 12%, copper – 11%, molybdenum – 11,9%
- 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.
- 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.
- 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 with mayonnaise PER 100 g
- 24 kCal
- 41 kCal
- 627 kCal
- 0 kCal
- 899 kCal
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