Ingredients Brown sauce
| butter | 2.0 (table spoon) |
| wheat flour, premium | 2.0 (table spoon) |
| water | 500.0 (gram) |
| table salt | 0.5 (teaspoon) |
| ground black pepper | 0.3 (teaspoon) |
| Bay leaf | 1.0 (piece) |
| cream | 1.0 (table spoon) |
Method of preparation
Melt butter in a saucepan, sauté flour until light brown, dilute it with water and boil over low heat, stirring occasionally. Add salt and spices, sour cream.
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 | 97.5 kCal | 1684 kCal | 5.8% | 5.9% | 1727 g |
| Proteins | 0.7 g | 76 g | 0.9% | 0.9% | 10857 g |
| Fats | 9.1 g | 56 g | 16.3% | 16.7% | 615 g |
| Carbohydrates | 3.3 g | 219 g | 1.5% | 1.5% | 6636 g |
| organic acids | 31 g | ~ | |||
| Alimentary fiber | 0.8 g | 20 g | 4% | 4.1% | 2500 g |
| Water | 77 g | 2273 g | 3.4% | 3.5% | 2952 g |
| Ash | 0.1 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 80 μg | 900 μg | 8.9% | 9.1% | 1125 g |
| Retinol | 0.08 mg | ~ | |||
| Vitamin B1, thiamine | 0.008 mg | 1.5 mg | 0.5% | 0.5% | 18750 g |
| Vitamin B2, riboflavin | 0.02 mg | 1.8 mg | 1.1% | 1.1% | 9000 g |
| Vitamin B4, choline | 7.5 mg | 500 mg | 1.5% | 1.5% | 6667 g |
| Vitamin B5, pantothenic | 0.02 mg | 5 mg | 0.4% | 0.4% | 25000 g |
| Vitamin B6, pyridoxine | 0.01 mg | 2 mg | 0.5% | 0.5% | 20000 g |
| Vitamin B9, folate | 1.7 μg | 400 μg | 0.4% | 0.4% | 23529 g |
| Vitamin B12, cobalamin | 0.01 μg | 3 μg | 0.3% | 0.3% | 30000 g |
| Vitamin C, ascorbic | 0.03 mg | 90 mg | 300000 g | ||
| Vitamin D, calciferol | 0.02 μg | 10 μg | 0.2% | 0.2% | 50000 g |
| Vitamin E, alpha tocopherol, TE | 0.3 mg | 15 mg | 2% | 2.1% | 5000 g |
| Vitamin H, biotin | 0.2 μg | 50 μg | 0.4% | 0.4% | 25000 g |
| Vitamin PP, NE | 0.1862 mg | 20 mg | 0.9% | 0.9% | 10741 g |
| niacin | 0.07 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 10.9 mg | 2500 mg | 0.4% | 0.4% | 22936 g |
| Calcium, Ca | 8.4 mg | 1000 mg | 0.8% | 0.8% | 11905 g |
| Silicon, Si | 0.2 mg | 30 mg | 0.7% | 0.7% | 15000 g |
| Magnesium, Mg | 1.1 mg | 400 mg | 0.3% | 0.3% | 36364 g |
| Sodium, Na | 5.2 mg | 1300 mg | 0.4% | 0.4% | 25000 g |
| Sulfur, S | 4.8 mg | 1000 mg | 0.5% | 0.5% | 20833 g |
| Phosphorus, P | 8.2 mg | 800 mg | 1% | 1% | 9756 g |
| Chlorine, Cl | 482.1 mg | 2300 mg | 21% | 21.5% | 477 g |
| Trace Elements | |||||
| Aluminum, Al | 50.5 μg | ~ | |||
| Bohr, B | 1.8 μg | ~ | |||
| Vanadium, V | 4.3 μg | ~ | |||
| Iron, Fe | 0.1 mg | 18 mg | 0.6% | 0.6% | 18000 g |
| Iodine, I | 0.4 μg | 150 μg | 0.3% | 0.3% | 37500 g |
| Cobalt, Co | 0.2 μg | 10 μg | 2% | 2.1% | 5000 g |
| Manganese, Mn | 0.0297 mg | 2 mg | 1.5% | 1.5% | 6734 g |
| Copper, Cu | 8 μg | 1000 μg | 0.8% | 0.8% | 12500 g |
| Molybdenum, Mo. | 1.7 μg | 70 μg | 2.4% | 2.5% | 4118 g |
| Nickel, Ni | 0.1 μg | ~ | |||
| Olovo, Sn | 0.3 μg | ~ | |||
| Selenium, Se | 0.3 μg | 55 μg | 0.5% | 0.5% | 18333 g |
| Titan, you | 0.5 μg | ~ | |||
| Fluorine, F | 1.6 μg | 4000 μg | 250000 g | ||
| Chrome, Cr | 0.1 μg | 50 μg | 0.2% | 0.2% | 50000 g |
| Zinc, Zn | 0.057 mg | 12 mg | 0.5% | 0.5% | 21053 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 2.9 g | ~ | |||
| Mono- and disaccharides (sugars) | 0.08 g | max 100 г |
The energy value is 97,5 kcal.
Brown sauce rich in vitamins and minerals such as: chlorine – 21%
- Chlorine necessary for the formation and secretion of hydrochloric acid in the body.
Calorie content AND CHEMICAL COMPOSITION OF THE RECIPE INGREDIENTS Brown sauce PER 100 g
- 661 kCal
- 334 kCal
- 0 kCal
- 0 kCal
- 255 kCal
- 313 kCal
- 162 kCal
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