Ingredients Fish salad cocktail
| zander | 40.0 (gram) |
| porcini | 20.0 (gram) |
| cucumber pickled | 25.0 (gram) |
| mayonnaise | 30.0 (gram) |
| pickled sweet pepper | 5.0 (gram) |
| lemon | 7.0 (gram) |
| parsley | 2.0 (gram) |
Method of preparation
The mass of poached pike perch and the mass of boiled mushrooms are indicated. The fillet of pike perch is simmered, cooled, cut into slices, the mushrooms are boiled. Mushrooms and cucumbers are cut into strips. Prepared products are placed in layers in a glass, poured over with mayonnaise. On leave, they are decorated with pepper, lemon, parsley.
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 | 217.6 kCal | 1684 kCal | 12.9% | 5.9% | 774 g |
| Proteins | 13.9 g | 76 g | 18.3% | 8.4% | 547 g |
| Fats | 17.3 g | 56 g | 30.9% | 14.2% | 324 g |
| Carbohydrates | 1.7 g | 219 g | 0.8% | 0.4% | 12882 g |
| organic acids | 0.8 g | ~ | |||
| Alimentary fiber | 1.1 g | 20 g | 5.5% | 2.5% | 1818 g |
| Water | 107.8 g | 2273 g | 4.7% | 2.2% | 2109 g |
| Ash | 2.2 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 90 μg | 900 μg | 10% | 4.6% | 1000 g |
| Retinol | 0.09 mg | ~ | |||
| Vitamin B1, thiamine | 0.07 mg | 1.5 mg | 4.7% | 2.2% | 2143 g |
| Vitamin B2, riboflavin | 0.1 mg | 1.8 mg | 5.6% | 2.6% | 1800 g |
| Vitamin B4, choline | 3.5 mg | 500 mg | 0.7% | 0.3% | 14286 g |
| Vitamin B5, pantothenic | 0.4 mg | 5 mg | 8% | 3.7% | 1250 g |
| Vitamin B6, pyridoxine | 0.2 mg | 2 mg | 10% | 4.6% | 1000 g |
| Vitamin B9, folate | 21.8 μg | 400 μg | 5.5% | 2.5% | 1835 g |
| Vitamin C, ascorbic | 18.1 mg | 90 mg | 20.1% | 9.2% | 497 g |
| Vitamin E, alpha tocopherol, TE | 9.1 mg | 15 mg | 60.7% | 27.9% | 165 g |
| Vitamin H, biotin | 0.008 μg | 50 μg | 625000 g | ||
| Vitamin PP, NE | 4.4074 mg | 20 mg | 22% | 10.1% | 454 g |
| niacin | 2.1 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 305.9 mg | 2500 mg | 12.2% | 5.6% | 817 g |
| Calcium, Ca | 45.5 mg | 1000 mg | 4.6% | 2.1% | 2198 g |
| Magnesium, Mg | 24.5 mg | 400 mg | 6.1% | 2.8% | 1633 g |
| Sodium, Na | 148 mg | 1300 mg | 11.4% | 5.2% | 878 g |
| Sulfur, S | 128.5 mg | 1000 mg | 12.9% | 5.9% | 778 g |
| Phosphorus, P | 183.3 mg | 800 mg | 22.9% | 10.5% | 436 g |
| Chlorine, Cl | 36.1 mg | 2300 mg | 1.6% | 0.7% | 6371 g |
| Trace Elements | |||||
| Bohr, B | 16.5 μg | ~ | |||
| Iron, Fe | 1 mg | 18 mg | 5.6% | 2.6% | 1800 g |
| Iodine, I | 32.3 μg | 150 μg | 21.5% | 9.9% | 464 g |
| Cobalt, Co | 13.8 μg | 10 μg | 138% | 63.4% | 72 g |
| Manganese, Mn | 0.0771 mg | 2 mg | 3.9% | 1.8% | 2594 g |
| Copper, Cu | 92.3 μg | 1000 μg | 9.2% | 4.2% | 1083 g |
| Molybdenum, Mo. | 2.6 μg | 70 μg | 3.7% | 1.7% | 2692 g |
| Nickel, Ni | 3.8 μg | ~ | |||
| Rubidium, Rb | 4.7 μg | ~ | |||
| Fluorine, F | 30.8 μg | 4000 μg | 0.8% | 0.4% | 12987 g |
| Chrome, Cr | 35.9 μg | 50 μg | 71.8% | 33% | 139 g |
| Zinc, Zn | 0.5148 mg | 12 mg | 4.3% | 2% | 2331 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 0.03 g | ~ | |||
| Mono- and disaccharides (sugars) | 0.9 g | max 100 г | |||
| Sterols | |||||
| Cholesterol | 38 mg | max 300 mg |
The energy value is 217,6 kcal.
Fish cocktail salad rich in vitamins and minerals such as: vitamin C – 20,1%, vitamin E – 60,7%, vitamin PP – 22%, potassium – 12,2%, phosphorus – 22,9%, iodine – 21,5% , cobalt – 138%, chromium – 71,8%
- 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.
- 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.
- Vitamin PP participates in redox reactions of energy metabolism. Insufficient vitamin intake is accompanied by disruption of the normal state of the skin, gastrointestinal tract and nervous system.
- 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.
- 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.
- Iodine participates in the functioning of the thyroid gland, providing the formation of hormones (thyroxine and triiodothyronine). It is necessary for the growth and differentiation of cells of all tissues of the human body, mitochondrial respiration, regulation of transmembrane sodium and hormone transport. Insufficient intake leads to endemic goiter with hypothyroidism and a slowdown in metabolism, arterial hypotension, growth retardation and mental development in children.
- Cobalt is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism.
- Chrome participates in the regulation of blood glucose levels, enhancing the effect of insulin. Deficiency leads to decreased glucose tolerance.
Calorie content AND CHEMICAL COMPOSITION OF THE RECIPE INGREDIENTS Fish salad cocktail PER 100 g
- 84 kCal
- 34 kCal
- 16 kCal
- 627 kCal
- 25 kCal
- 34 kCal
- 49 kCal
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