Ingredients Cauliflower with Hollandaise Sauce
| cauliflower | 1.0 (piece) |
| butter | 40.0 (gram) |
| wheat flour, premium | 20.0 (gram) |
| milk cow | 1.0 (grain glass) |
| chicken egg | 1.0 (piece) |
| lemon juice | 1.0 (teaspoon) |
Method of preparation
Boil the disassembled cauliflower in salted water. Prepare the sauce: grind raw egg yolks with pieces of butter, add a little water and heat slightly while stirring continuously. Once the mixture has thickened, remove from heat and, while stirring, add hot white sauce, grated nutmeg and lemon juice. To prepare white sauce, you need to lightly fry the flour with fat, dilute with hot milk with the addition of cabbage broth so that you get a thick sauce. Pour the prepared sauce over the cabbage, previously thrown into a colander.
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 | 52.4 kCal | 1684 kCal | 3.1% | 5.9% | 3214 g |
| Proteins | 2.3 g | 76 g | 3% | 5.7% | 3304 g |
| Fats | 3.2 g | 56 g | 5.7% | 10.9% | 1750 g |
| Carbohydrates | 3.8 g | 219 g | 1.7% | 3.2% | 5763 g |
| organic acids | 0.07 g | ~ | |||
| Alimentary fiber | 1.6 g | 20 g | 8% | 15.3% | 1250 g |
| Water | 84.6 g | 2273 g | 3.7% | 7.1% | 2687 g |
| Ash | 0.8 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 50 μg | 900 μg | 5.6% | 10.7% | 1800 g |
| Retinol | 0.05 mg | ~ | |||
| Vitamin B1, thiamine | 0.07 mg | 1.5 mg | 4.7% | 9% | 2143 g |
| Vitamin B2, riboflavin | 0.1 mg | 1.8 mg | 5.6% | 10.7% | 1800 g |
| Vitamin B4, choline | 13 mg | 500 mg | 2.6% | 5% | 3846 g |
| Vitamin B5, pantothenic | 0.6 mg | 5 mg | 12% | 22.9% | 833 g |
| Vitamin B6, pyridoxine | 0.1 mg | 2 mg | 5% | 9.5% | 2000 g |
| Vitamin B9, folate | 15.2 μg | 400 μg | 3.8% | 7.3% | 2632 g |
| Vitamin B12, cobalamin | 0.08 μg | 3 μg | 2.7% | 5.2% | 3750 g |
| Vitamin C, ascorbic | 27.6 mg | 90 mg | 30.7% | 58.6% | 326 g |
| Vitamin D, calciferol | 0.09 μg | 10 μg | 0.9% | 1.7% | 11111 g |
| Vitamin E, alpha tocopherol, TE | 0.3 mg | 15 mg | 2% | 3.8% | 5000 g |
| Vitamin H, biotin | 2.1 μg | 50 μg | 4.2% | 8% | 2381 g |
| Vitamin PP, NE | 0.7818 mg | 20 mg | 3.9% | 7.4% | 2558 g |
| niacin | 0.4 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 103.8 mg | 2500 mg | 4.2% | 8% | 2408 g |
| Calcium, Ca | 34.9 mg | 1000 mg | 3.5% | 6.7% | 2865 g |
| Silicon, Si | 0.05 mg | 30 mg | 0.2% | 0.4% | 60000 g |
| Magnesium, Mg | 12 mg | 400 mg | 3% | 5.7% | 3333 g |
| Sodium, Na | 14.8 mg | 1300 mg | 1.1% | 2.1% | 8784 g |
| Sulfur, S | 11.4 mg | 1000 mg | 1.1% | 2.1% | 8772 g |
| Phosphorus, P | 50.1 mg | 800 mg | 6.3% | 12% | 1597 g |
| Chlorine, Cl | 22.3 mg | 2300 mg | 1% | 1.9% | 10314 g |
| Trace Elements | |||||
| Aluminum, Al | 20.4 μg | ~ | |||
| Bohr, B | 1.2 μg | ~ | |||
| Vanadium, V | 1.1 μg | ~ | |||
| Iron, Fe | 1 mg | 18 mg | 5.6% | 10.7% | 1800 g |
| Iodine, I | 2.1 μg | 150 μg | 1.4% | 2.7% | 7143 g |
| Cobalt, Co | 0.5 μg | 10 μg | 5% | 9.5% | 2000 g |
| Manganese, Mn | 0.0091 mg | 2 mg | 0.5% | 1% | 21978 g |
| Copper, Cu | 7 μg | 1000 μg | 0.7% | 1.3% | 14286 g |
| Molybdenum, Mo. | 1.1 μg | 70 μg | 1.6% | 3.1% | 6364 g |
| Nickel, Ni | 0.03 μg | ~ | |||
| Olovo, Sn | 2 μg | ~ | |||
| Selenium, Se | 0.4 μg | 55 μg | 0.7% | 1.3% | 13750 g |
| Strontium, Sr. | 2.6 μg | ~ | |||
| Titan, you | 0.1 μg | ~ | |||
| Fluorine, F | 5.2 μg | 4000 μg | 0.1% | 0.2% | 76923 g |
| Chrome, Cr | 0.5 μg | 50 μg | 1% | 1.9% | 10000 g |
| Zinc, Zn | 0.1104 mg | 12 mg | 0.9% | 1.7% | 10870 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 0.9 g | ~ | |||
| Mono- and disaccharides (sugars) | 2.8 g | max 100 г | |||
| Sterols | |||||
| Cholesterol | 19.9 mg | max 300 mg |
The energy value is 52,4 kcal.
Cauliflower with hollandaise sauce rich in vitamins and minerals such as: vitamin B5 – 12%, vitamin C – 30,7%
- 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.
Calorie content AND CHEMICAL COMPOSITION OF THE RECIPE INGREDIENTS Cauliflower with Hollandaise sauce PER 100 g
- 30 kCal
- 661 kCal
- 334 kCal
- 60 kCal
- 157 kCal
- 33 kCal
Tags: How to cook, calorie content 52,4 kcal, chemical composition, nutritional value, what vitamins, minerals, cooking method Cauliflower with Hollandaise sauce, recipe, calories, nutrients