Ingredients Baked Cauliflower
| cauliflower | 2.0 (piece) |
| wheat flour, first grade | 3.0 (teaspoon) |
| cream | 1.5 (teaspoon) |
| hard cheese | 200.0 (gram) |
| chicken egg | 1.0 (piece) |
| butter | 70.0 (gram) |
| table salt | 1.0 (teaspoon) |
| breadcrumbs | 2.0 (table spoon) |
Method of preparation
Dense, white heads of cauliflower cut crosswise at the bottom along the stump, boil lightly in salted boiling water, drain in a colander. Boil a glass of cauliflower broth, pour in a thin stream, stirring constantly, 1/2 cup cold broth, loose with flour. When it boils and thickens, add cream, 50 g butter, salt, warm it up without boiling. Separate the bouquets, lay in layers in a deep frying pan, oiled and sprinkled with breadcrumbs, sprinkle with grated cheese, sprinkle with butter and sauce. Brush with an egg, sprinkle with cheese, drizzle with butter and gradually brown in the oven. Serve the sauce separately.
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 | 99 kCal | 1684 kCal | 5.9% | 6% | 1701 g |
| Proteins | 3.8 g | 76 g | 5% | 5.1% | 2000 g |
| Fats | 7.9 g | 56 g | 14.1% | 14.2% | 709 g |
| Carbohydrates | 3.4 g | 219 g | 1.6% | 1.6% | 6441 g |
| organic acids | 19.5 g | ~ | |||
| Alimentary fiber | 1.9 g | 20 g | 9.5% | 9.6% | 1053 g |
| Water | 61.1 g | 2273 g | 2.7% | 2.7% | 3720 g |
| Ash | 0.6 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 90 μg | 900 μg | 10% | 10.1% | 1000 g |
| Retinol | 0.09 mg | ~ | |||
| Vitamin B1, thiamine | 0.06 mg | 1.5 mg | 4% | 4% | 2500 g |
| Vitamin B2, riboflavin | 0.1 mg | 1.8 mg | 5.6% | 5.7% | 1800 g |
| Vitamin B4, choline | 13.1 mg | 500 mg | 2.6% | 2.6% | 3817 g |
| Vitamin B5, pantothenic | 0.6 mg | 5 mg | 12% | 12.1% | 833 g |
| Vitamin B6, pyridoxine | 0.1 mg | 2 mg | 5% | 5.1% | 2000 g |
| Vitamin B9, folate | 15.1 μg | 400 μg | 3.8% | 3.8% | 2649 g |
| Vitamin B12, cobalamin | 0.2 μg | 3 μg | 6.7% | 6.8% | 1500 g |
| Vitamin C, ascorbic | 24.3 mg | 90 mg | 27% | 27.3% | 370 g |
| Vitamin D, calciferol | 0.06 μg | 10 μg | 0.6% | 0.6% | 16667 g |
| Vitamin E, alpha tocopherol, TE | 0.3 mg | 15 mg | 2% | 2% | 5000 g |
| Vitamin H, biotin | 1.9 μg | 50 μg | 3.8% | 3.8% | 2632 g |
| Vitamin PP, NE | 1.0308 mg | 20 mg | 5.2% | 5.3% | 1940 g |
| niacin | 0.4 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 95 mg | 2500 mg | 3.8% | 3.8% | 2632 g |
| Calcium, Ca | 99.4 mg | 1000 mg | 9.9% | 10% | 1006 g |
| Silicon, Si | 0.02 mg | 30 mg | 0.1% | 0.1% | 150000 g |
| Magnesium, Mg | 13.6 mg | 400 mg | 3.4% | 3.4% | 2941 g |
| Sodium, Na | 71.5 mg | 1300 mg | 5.5% | 5.6% | 1818 g |
| Sulfur, S | 4.7 mg | 1000 mg | 0.5% | 0.5% | 21277 g |
| Phosphorus, P | 74.8 mg | 800 mg | 9.4% | 9.5% | 1070 g |
| Chlorine, Cl | 314.7 mg | 2300 mg | 13.7% | 13.8% | 731 g |
| Trace Elements | |||||
| Aluminum, Al | 9.5 μg | ~ | |||
| Bohr, B | 0.6 μg | ~ | |||
| Vanadium, V | 0.8 μg | ~ | |||
| Iron, Fe | 0.9 mg | 18 mg | 5% | 5.1% | 2000 g |
| Iodine, I | 1.9 μg | 150 μg | 1.3% | 1.3% | 7895 g |
| Cobalt, Co | 0.3 μg | 10 μg | 3% | 3% | 3333 g |
| Manganese, Mn | 0.0178 mg | 2 mg | 0.9% | 0.9% | 11236 g |
| Copper, Cu | 12.6 μg | 1000 μg | 1.3% | 1.3% | 7937 g |
| Molybdenum, Mo. | 1.6 μg | 70 μg | 2.3% | 2.3% | 4375 g |
| Nickel, Ni | 0.07 μg | ~ | |||
| Olovo, Sn | 0.06 μg | ~ | |||
| Selenium, Se | 0.07 μg | 55 μg | 0.1% | 0.1% | 78571 g |
| Titan, you | 0.1 μg | ~ | |||
| Fluorine, F | 3.8 μg | 4000 μg | 0.1% | 0.1% | 105263 g |
| Chrome, Cr | 0.1 μg | 50 μg | 0.2% | 0.2% | 50000 g |
| Zinc, Zn | 0.3486 mg | 12 mg | 2.9% | 2.9% | 3442 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 0.6 g | ~ | |||
| Mono- and disaccharides (sugars) | 1.8 g | max 100 г | |||
| Sterols | |||||
| Cholesterol | 9.7 mg | max 300 mg |
The energy value is 99 kcal.
Baked cauliflower rich in vitamins and minerals such as: vitamin B5 – 12%, vitamin C – 27%, chlorine – 13,7%
- Vitamin B5 participates in protein, fat, carbohydrate metabolism, cholesterol metabolism, the synthesis of a number of hormones, hemoglobin, promotes the absorption of amino acids and sugars in the intestine, supports the function of the adrenal cortex. Lack of pantothenic acid can lead to damage to the skin and mucous membranes.
- 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.
- Chlorine necessary for the formation and secretion of hydrochloric acid in the body.
Calorie content AND CHEMICAL COMPOSITION OF THE RECIPE INGREDIENTS Baked cauliflower PER 100 g
- 30 kCal
- 329 kCal
- 119 kCal
- 364 kCal
- 157 kCal
- 661 kCal
- 0 kCal
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