Ingredients Cauliflower with sauce
| cauliflower | 800.0 (gram) |
| table salt | 0.5 (teaspoon) |
| water | 1.0 (grain glass) |
| milk cow | 1.0 (grain glass) |
| cream | 500.0 (gram) |
| tomato paste | 3.0 (table spoon) |
| parsley | 1.0 (table spoon) |
Method of preparation
Boil the cabbage divided into inflorescences in a mixture of milk and water with the addition of salt. Place on a sieve and place on a dish. Add sour cream and tomato paste to the cabbage broth, mix, pour the resulting sauce over the cabbage. Sprinkle the finished dish 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 | 123.2 kCal | 1684 kCal | 7.3% | 5.9% | 1367 g |
| Proteins | 2.3 g | 76 g | 3% | 2.4% | 3304 g |
| Fats | 10.9 g | 56 g | 19.5% | 15.8% | 514 g |
| Carbohydrates | 4.2 g | 219 g | 1.9% | 1.5% | 5214 g |
| organic acids | 13.6 g | ~ | |||
| Alimentary fiber | 1.1 g | 20 g | 5.5% | 4.5% | 1818 g |
| Water | 58.3 g | 2273 g | 2.6% | 2.1% | 3899 g |
| Ash | 0.6 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 200 μg | 900 μg | 22.2% | 18% | 450 g |
| Retinol | 0.2 mg | ~ | |||
| Vitamin B1, thiamine | 0.05 mg | 1.5 mg | 3.3% | 2.7% | 3000 g |
| Vitamin B2, riboflavin | 0.09 mg | 1.8 mg | 5% | 4.1% | 2000 g |
| Vitamin B4, choline | 46 mg | 500 mg | 9.2% | 7.5% | 1087 g |
| Vitamin B5, pantothenic | 0.3 mg | 5 mg | 6% | 4.9% | 1667 g |
| Vitamin B6, pyridoxine | 0.08 mg | 2 mg | 4% | 3.2% | 2500 g |
| Vitamin B9, folate | 11 μg | 400 μg | 2.8% | 2.3% | 3636 g |
| Vitamin B12, cobalamin | 0.2 μg | 3 μg | 6.7% | 5.4% | 1500 g |
| Vitamin C, ascorbic | 13.6 mg | 90 mg | 15.1% | 12.3% | 662 g |
| Vitamin D, calciferol | 0.06 μg | 10 μg | 0.6% | 0.5% | 16667 g |
| Vitamin E, alpha tocopherol, TE | 0.3 mg | 15 mg | 2% | 1.6% | 5000 g |
| Vitamin H, biotin | 2.1 μg | 50 μg | 4.2% | 3.4% | 2381 g |
| Vitamin PP, NE | 0.6818 mg | 20 mg | 3.4% | 2.8% | 2933 g |
| niacin | 0.3 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 179.8 mg | 2500 mg | 7.2% | 5.8% | 1390 g |
| Calcium, Ca | 57.2 mg | 1000 mg | 5.7% | 4.6% | 1748 g |
| Magnesium, Mg | 13.2 mg | 400 mg | 3.3% | 2.7% | 3030 g |
| Sodium, Na | 23 mg | 1300 mg | 1.8% | 1.5% | 5652 g |
| Sulfur, S | 4.2 mg | 1000 mg | 0.4% | 0.3% | 23810 g |
| Phosphorus, P | 51.9 mg | 800 mg | 6.5% | 5.3% | 1541 g |
| Chlorine, Cl | 241.8 mg | 2300 mg | 10.5% | 8.5% | 951 g |
| Trace Elements | |||||
| Aluminum, Al | 6.1 μg | ~ | |||
| Iron, Fe | 0.7 mg | 18 mg | 3.9% | 3.2% | 2571 g |
| Iodine, I | 3.5 μg | 150 μg | 2.3% | 1.9% | 4286 g |
| Cobalt, Co | 0.3 μg | 10 μg | 3% | 2.4% | 3333 g |
| Manganese, Mn | 0.0026 mg | 2 mg | 0.1% | 0.1% | 76923 g |
| Copper, Cu | 9.4 μg | 1000 μg | 0.9% | 0.7% | 10638 g |
| Molybdenum, Mo. | 2.7 μg | 70 μg | 3.9% | 3.2% | 2593 g |
| Olovo, Sn | 1.6 μg | ~ | |||
| Selenium, Se | 0.3 μg | 55 μg | 0.5% | 0.4% | 18333 g |
| Strontium, Sr. | 2.1 μg | ~ | |||
| Fluorine, F | 7.3 μg | 4000 μg | 0.2% | 0.2% | 54795 g |
| Chrome, Cr | 0.2 μg | 50 μg | 0.4% | 0.3% | 25000 g |
| Zinc, Zn | 0.1344 mg | 12 mg | 1.1% | 0.9% | 8929 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 0.2 g | ~ | |||
| Mono- and disaccharides (sugars) | 2.9 g | max 100 г |
The energy value is 123,2 kcal.
Cauliflower with sauce rich in vitamins and minerals such as: vitamin A – 22,2%, vitamin C – 15,1%
- Vitamin A is responsible for normal development, reproductive function, skin and eye health, and maintaining immunity.
- 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.
Calorie content AND CHEMICAL COMPOSITION OF THE RECIPE INGREDIENTS Cauliflower with sauce PER 100 g
- 30 kCal
- 0 kCal
- 0 kCal
- 60 kCal
- 162 kCal
- 102 kCal
- 49 kCal
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