Ingredients Fish stewed in tomato and vegetables
| zander | 298.0 (gram) |
| water | 46.0 (gram) |
| carrot | 45.0 (gram) |
| parsley root | 8.0 (gram) |
| celery root | 4.0 (gram) |
| onion | 20.0 (gram) |
| tomato paste | 20.0 (gram) |
| vinegar | 5.0 (gram) |
| sugar | 3.5 (gram) |
| clove | 0.01 (gram) |
| cinnamon | 0.01 (gram) |
| Bay leaf | 0.01 (gram) |
| Boiled potatoes | 150.0 (gram) |
Method of preparation
Bookmark rates are given for cod, sea bass, gutted headless catfish, cut from fillets with boneless skin, put in a dish in two layers, alternating with layers of chopped vegetables, pour in broth or water, add vegetable oil, tomato puree , vinegar, sugar, salt, the dishes are closed with a lid and stewed until cooked (45-60 minutes); 5-7 minutes before the end of stewing, pepper and bay leaf are added. When on vacation, the fish is poured with sauce with vegetables, in which it was stewed. Side dishes – boiled potatoes, mashed potatoes, vegetable stew.
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 | 122.7 kCal | 1684 kCal | 7.3% | 5.9% | 1372 g |
| Proteins | 14.4 g | 76 g | 18.9% | 15.4% | 528 g |
| Fats | 3.7 g | 56 g | 6.6% | 5.4% | 1514 g |
| Carbohydrates | 8.5 g | 219 g | 3.9% | 3.2% | 2576 g |
| organic acids | 0.2 g | ~ | |||
| Alimentary fiber | 1.3 g | 20 g | 6.5% | 5.3% | 1538 g |
| Water | 135.6 g | 2273 g | 6% | 4.9% | 1676 g |
| Ash | 1.9 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 900 μg | 900 μg | 100% | 81.5% | 100 g |
| Retinol | 0.9 mg | ~ | |||
| Vitamin B1, thiamine | 0.1 mg | 1.5 mg | 6.7% | 5.5% | 1500 g |
| Vitamin B2, riboflavin | 0.1 mg | 1.8 mg | 5.6% | 4.6% | 1800 g |
| Vitamin B4, choline | 0.1 mg | 500 mg | 500000 g | ||
| Vitamin B5, pantothenic | 0.2 mg | 5 mg | 4% | 3.3% | 2500 g |
| Vitamin B6, pyridoxine | 0.2 mg | 2 mg | 10% | 8.1% | 1000 g |
| Vitamin B9, folate | 14.1 μg | 400 μg | 3.5% | 2.9% | 2837 g |
| Vitamin C, ascorbic | 9.2 mg | 90 mg | 10.2% | 8.3% | 978 g |
| Vitamin E, alpha tocopherol, TE | 1.8 mg | 15 mg | 12% | 9.8% | 833 g |
| Vitamin H, biotin | 0.08 μg | 50 μg | 0.2% | 0.2% | 62500 g |
| Vitamin PP, NE | 4.1904 mg | 20 mg | 21% | 17.1% | 477 g |
| niacin | 1.8 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 422 mg | 2500 mg | 16.9% | 13.8% | 592 g |
| Calcium, Ca | 30 mg | 1000 mg | 3% | 2.4% | 3333 g |
| Magnesium, Mg | 25.7 mg | 400 mg | 6.4% | 5.2% | 1556 g |
| Sodium, Na | 21.6 mg | 1300 mg | 1.7% | 1.4% | 6019 g |
| Sulfur, S | 96.8 mg | 1000 mg | 9.7% | 7.9% | 1033 g |
| Phosphorus, P | 148.3 mg | 800 mg | 18.5% | 15.1% | 539 g |
| Chlorine, Cl | 51.7 mg | 2300 mg | 2.2% | 1.8% | 4449 g |
| Trace Elements | |||||
| Aluminum, Al | 379.5 μg | ~ | |||
| Bohr, B | 76.2 μg | ~ | |||
| Vanadium, V | 67.2 μg | ~ | |||
| Iron, Fe | 0.9 mg | 18 mg | 5% | 4.1% | 2000 g |
| Iodine, I | 24.1 μg | 150 μg | 16.1% | 13.1% | 622 g |
| Cobalt, Co | 11 μg | 10 μg | 110% | 89.6% | 91 g |
| Lithium, Li | 29.5 μg | ~ | |||
| Manganese, Mn | 0.1198 mg | 2 mg | 6% | 4.9% | 1669 g |
| Copper, Cu | 113.2 μg | 1000 μg | 11.3% | 9.2% | 883 g |
| Molybdenum, Mo. | 7 μg | 70 μg | 10% | 8.1% | 1000 g |
| Nickel, Ni | 5.3 μg | ~ | |||
| Rubidium, Rb | 211.6 μg | ~ | |||
| Fluorine, F | 32 μg | 4000 μg | 0.8% | 0.7% | 12500 g |
| Chrome, Cr | 27.8 μg | 50 μg | 55.6% | 45.3% | 180 g |
| Zinc, Zn | 0.5247 mg | 12 mg | 4.4% | 3.6% | 2287 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 4.9 g | ~ | |||
| Mono- and disaccharides (sugars) | 2.6 g | max 100 г | |||
| Sterols | |||||
| Cholesterol | 42.2 mg | max 300 mg |
The energy value is 122,7 kcal.
Fish stewed in tomato and vegetables rich in vitamins and minerals such as: vitamin A – 100%, vitamin E – 12%, vitamin PP – 21%, potassium – 16,9%, phosphorus – 18,5%, iodine – 16,1%, cobalt – 110 %, copper – 11,3%, chromium – 55,6%
- Vitamin A is responsible for normal development, reproductive function, skin and eye health, and maintaining immunity.
- 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.
- 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.
- 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, stewed in tomato and vegetables PER 100 g
- 84 kCal
- 0 kCal
- 35 kCal
- 51 kCal
- 34 kCal
- 41 kCal
- 102 kCal
- 11 kCal
- 399 kCal
- 0 kCal
- 247 kCal
- 313 kCal
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