Recipe Flour porridge. Calorie, chemical composition and nutritional value.

Contents

Ingredients Flour porridge

milk cow 1000.0 (gram)
corn flour 1.0 (grain glass)
table salt 0.5 (teaspoon)
vanillin 0.2 (teaspoon)
sugar 1.0 (table spoon)
butter 1.0 (table spoon)
chicken yolk 2.0 (piece)
Method of preparation

Knead flour in 1 glass of milk. Boil the rest of the milk by adding sugar, salt, vanillin, butter, mixed flour and, stirring constantly, cook the mixture over low heat until thickened. Then stir in the yolks into the porridge and cool. Serve with fruit juice.

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.
NutrientQuantityNorm**% of the norm in 100 g% of the norm in 100 kcal100% normal
Calorie value95.3 kCal1684 kCal5.7%6%1767 g
Proteins3.4 g76 g4.5%4.7%2235 g
Fats4.9 g56 g8.8%9.2%1143 g
Carbohydrates10.2 g219 g4.7%4.9%2147 g
organic acids16.9 g~
Alimentary fiber0.4 g20 g2%2.1%5000 g
Water75.1 g2273 g3.3%3.5%3027 g
Ash0.6 g~
Vitamins
Vitamin A, RE70 μg900 μg7.8%8.2%1286 g
Retinol0.07 mg~
Vitamin B1, thiamine0.06 mg1.5 mg4%4.2%2500 g
Vitamin B2, riboflavin0.1 mg1.8 mg5.6%5.9%1800 g
Vitamin B4, choline39.5 mg500 mg7.9%8.3%1266 g
Vitamin B5, pantothenic0.4 mg5 mg8%8.4%1250 g
Vitamin B6, pyridoxine0.05 mg2 mg2.5%2.6%4000 g
Vitamin B9, folate4.5 μg400 μg1.1%1.2%8889 g
Vitamin B12, cobalamin0.4 μg3 μg13.3%14%750 g
Vitamin C, ascorbic0.8 mg90 mg0.9%0.9%11250 g
Vitamin D, calciferol0.2 μg10 μg2%2.1%5000 g
Vitamin E, alpha tocopherol, TE0.1 mg15 mg0.7%0.7%15000 g
Vitamin H, biotin4 μg50 μg8%8.4%1250 g
Vitamin PP, NE0.7644 mg20 mg3.8%4%2616 g
niacin0.2 mg~
Macronutrients
Potassium, K141.7 mg2500 mg5.7%6%1764 g
Calcium, Ca99.5 mg1000 mg10%10.5%1005 g
Magnesium, Mg18.8 mg400 mg4.7%4.9%2128 g
Sodium, Na44.1 mg1300 mg3.4%3.6%2948 g
Sulfur, S27.5 mg1000 mg2.8%2.9%3636 g
Phosphorus, P108.4 mg800 mg13.6%14.3%738 g
Chlorine, Cl348.4 mg2300 mg15.1%15.8%660 g
Trace Elements
Aluminum, Al38.5 μg~
Iron, Fe0.6 mg18 mg3.3%3.5%3000 g
Iodine, I7.8 μg150 μg5.2%5.5%1923 g
Cobalt, Co1.3 μg10 μg13%13.6%769 g
Manganese, Mn0.0076 mg2 mg0.4%0.4%26316 g
Copper, Cu14.1 μg1000 μg1.4%1.5%7092 g
Molybdenum, Mo.4.6 μg70 μg6.6%6.9%1522 g
Olovo, Sn10 μg~
Selenium, Se1.5 μg55 μg2.7%2.8%3667 g
Strontium, Sr.13.1 μg~
Fluorine, F15.4 μg4000 μg0.4%0.4%25974 g
Chrome, Cr1.7 μg50 μg3.4%3.6%2941 g
Zinc, Zn0.394 mg12 mg3.3%3.5%3046 g
Digestible carbohydrates
Mono- and disaccharides (sugars)3.8 gmax 100 г
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The energy value is 95,3 kcal.

Flour porridge rich in vitamins and minerals such as: vitamin B12 – 13,3%, phosphorus – 13,6%, chlorine – 15,1%, cobalt – 13%
  • 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.
 
Calorie content AND CHEMICAL COMPOSITION OF THE RECIPE INGREDIENTS Flour porridge PER 100 g
  • 60 kCal
  • 331 kCal
  • 0 kCal
  • 0 kCal
  • 399 kCal
  • 661 kCal
  • 354 kCal
Tags: How to cook, calorie content 95,3 kcal, chemical composition, nutritional value, what vitamins, minerals, cooking method Flour porridge, recipe, calories, nutrients

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