Ingredients Cabbage soup with barley grits
| water | 2000.0 (gram) |
| pork, 1 category | 800.0 (gram) |
| white cabbage, sauerkraut | 500.0 (gram) |
| onion | 1.0 (piece) |
| carrot | 1.0 (piece) |
| barley grits | 2.0 (table spoon) |
| parsley | 1.0 (table spoon) |
Method of preparation
Use pork neck or ribs. Rub the meat with salt 3 hours before cooking. Put meat, cabbage, onions, carrots and washed cereals in cold water. Cook everything until soft. Remove the meat from the soup, separate from the bones, cut into pieces and put back into the cabbage soup. Sprinkle with finely chopped herbs.
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 | 47.6 kCal | 1684 kCal | 2.8% | 5.9% | 3538 g |
| Proteins | 2.3 g | 76 g | 3% | 6.3% | 3304 g |
| Fats | 3.6 g | 56 g | 6.4% | 13.4% | 1556 g |
| Carbohydrates | 1.6 g | 219 g | 0.7% | 1.5% | 13688 g |
| organic acids | 0.2 g | ~ | |||
| Alimentary fiber | 0.4 g | 20 g | 2% | 4.2% | 5000 g |
| Water | 82.5 g | 2273 g | 3.6% | 7.6% | 2755 g |
| Ash | 0.5 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 100 μg | 900 μg | 11.1% | 23.3% | 900 g |
| Retinol | 0.1 mg | ~ | |||
| Vitamin B1, thiamine | 0.05 mg | 1.5 mg | 3.3% | 6.9% | 3000 g |
| Vitamin B2, riboflavin | 0.02 mg | 1.8 mg | 1.1% | 2.3% | 9000 g |
| Vitamin B4, choline | 7 mg | 500 mg | 1.4% | 2.9% | 7143 g |
| Vitamin B5, pantothenic | 0.05 mg | 5 mg | 1% | 2.1% | 10000 g |
| Vitamin B6, pyridoxine | 0.04 mg | 2 mg | 2% | 4.2% | 5000 g |
| Vitamin B9, folate | 1.6 μg | 400 μg | 0.4% | 0.8% | 25000 g |
| Vitamin C, ascorbic | 5.1 mg | 90 mg | 5.7% | 12% | 1765 g |
| Vitamin E, alpha tocopherol, TE | 0.02 mg | 15 mg | 0.1% | 0.2% | 75000 g |
| Vitamin H, biotin | 0.02 μg | 50 μg | 250000 g | ||
| Vitamin PP, NE | 0.7818 mg | 20 mg | 3.9% | 8.2% | 2558 g |
| niacin | 0.4 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 77.7 mg | 2500 mg | 3.1% | 6.5% | 3218 g |
| Calcium, Ca | 10.9 mg | 1000 mg | 1.1% | 2.3% | 9174 g |
| Magnesium, Mg | 6.7 mg | 400 mg | 1.7% | 3.6% | 5970 g |
| Sodium, Na | 136 mg | 1300 mg | 10.5% | 22.1% | 956 g |
| Sulfur, S | 24.2 mg | 1000 mg | 2.4% | 5% | 4132 g |
| Phosphorus, P | 27.4 mg | 800 mg | 3.4% | 7.1% | 2920 g |
| Chlorine, Cl | 6.2 mg | 2300 mg | 0.3% | 0.6% | 37097 g |
| Trace Elements | |||||
| Aluminum, Al | 11.4 μg | ~ | |||
| Bohr, B | 6.3 μg | ~ | |||
| Vanadium, V | 1.5 μg | ~ | |||
| Iron, Fe | 0.3 mg | 18 mg | 1.7% | 3.6% | 6000 g |
| Iodine, I | 0.8 μg | 150 μg | 0.5% | 1.1% | 18750 g |
| Cobalt, Co | 0.9 μg | 10 μg | 9% | 18.9% | 1111 g |
| Lithium, Li | 0.09 μg | ~ | |||
| Manganese, Mn | 0.0197 mg | 2 mg | 1% | 2.1% | 10152 g |
| Copper, Cu | 17.1 μg | 1000 μg | 1.7% | 3.6% | 5848 g |
| Molybdenum, Mo. | 1.8 μg | 70 μg | 2.6% | 5.5% | 3889 g |
| Nickel, Ni | 1.4 μg | ~ | |||
| Olovo, Sn | 3 μg | ~ | |||
| Rubidium, Rb | 7.6 μg | ~ | |||
| Fluorine, F | 9.5 μg | 4000 μg | 0.2% | 0.4% | 42105 g |
| Chrome, Cr | 1.4 μg | 50 μg | 2.8% | 5.9% | 3571 g |
| Zinc, Zn | 0.2413 mg | 12 mg | 2% | 4.2% | 4973 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 0.9 g | ~ | |||
| Mono- and disaccharides (sugars) | 0.7 g | max 100 г |
The energy value is 47,6 kcal.
Cabbage soup with barley rich in vitamins and minerals such as: vitamin A – 11,1%
- Vitamin A is responsible for normal development, reproductive function, skin and eye health, and maintaining immunity.
Calorie content AND CHEMICAL COMPOSITION OF THE INGREDIENTS OF THE RECIPE SHCHI WITH BARREL PER 100 g
- 0 kCal
- 142 kCal
- 23 kCal
- 41 kCal
- 35 kCal
- 313 kCal
- 49 kCal
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