Ingredients Dutch Green Soup
| beans | 300.0 (gram) |
| onion | 1.0 (piece) |
| White cabbage | 0.5 (piece) |
| green onion | 200.0 (gram) |
| hard cheese | 100.0 (gram) |
| parsley | 50.0 (gram) |
| water | 4.0 (teaspoon) |
Method of preparation
Mash canned or freshly cooked green beans until smooth. Add 4 cups of water (or the broth in which the beans were cooked). Finely chop green and onions, cabbage (if desired, you can use cauliflower) and simmer in oil and a little water for 10 minutes. Then put in soup and cook until soft. Add finely chopped parsley and some grated cheese.
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 | 65.3 kCal | 1684 kCal | 3.9% | 6% | 2579 g |
| Proteins | 4.8 g | 76 g | 6.3% | 9.6% | 1583 g |
| Fats | 1.4 g | 56 g | 2.5% | 3.8% | 4000 g |
| Carbohydrates | 8.8 g | 219 g | 4% | 6.1% | 2489 g |
| organic acids | 0.08 g | ~ | |||
| Alimentary fiber | 1.2 g | 20 g | 6% | 9.2% | 1667 g |
| Water | 80.1 g | 2273 g | 3.5% | 5.4% | 2838 g |
| Ash | 0.8 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 200 μg | 900 μg | 22.2% | 34% | 450 g |
| Retinol | 0.2 mg | ~ | |||
| Vitamin B1, thiamine | 0.07 mg | 1.5 mg | 4.7% | 7.2% | 2143 g |
| Vitamin B2, riboflavin | 0.05 mg | 1.8 mg | 2.8% | 4.3% | 3600 g |
| Vitamin B5, pantothenic | 0.2 mg | 5 mg | 4% | 6.1% | 2500 g |
| Vitamin B6, pyridoxine | 0.2 mg | 2 mg | 10% | 15.3% | 1000 g |
| Vitamin B9, folate | 16.6 μg | 400 μg | 4.2% | 6.4% | 2410 g |
| Vitamin B12, cobalamin | 0.06 μg | 3 μg | 2% | 3.1% | 5000 g |
| Vitamin C, ascorbic | 6 mg | 90 mg | 6.7% | 10.3% | 1500 g |
| Vitamin E, alpha tocopherol, TE | 0.6 mg | 15 mg | 4% | 6.1% | 2500 g |
| Vitamin H, biotin | 0.09 μg | 50 μg | 0.2% | 0.3% | 55556 g |
| Vitamin PP, NE | 1.1968 mg | 20 mg | 6% | 9.2% | 1671 g |
| niacin | 0.4 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 259.3 mg | 2500 mg | 10.4% | 15.9% | 964 g |
| Calcium, Ca | 83.8 mg | 1000 mg | 8.4% | 12.9% | 1193 g |
| Silicon, Si | 12.6 mg | 30 mg | 42% | 64.3% | 238 g |
| Magnesium, Mg | 22 mg | 400 mg | 5.5% | 8.4% | 1818 g |
| Sodium, Na | 46.7 mg | 1300 mg | 3.6% | 5.5% | 2784 g |
| Sulfur, S | 33 mg | 1000 mg | 3.3% | 5.1% | 3030 g |
| Phosphorus, P | 105.1 mg | 800 mg | 13.1% | 20.1% | 761 g |
| Chlorine, Cl | 20.3 mg | 2300 mg | 0.9% | 1.4% | 11330 g |
| Trace Elements | |||||
| Aluminum, Al | 251.5 μg | ~ | |||
| Bohr, B | 116 μg | ~ | |||
| Vanadium, V | 26 μg | ~ | |||
| Iron, Fe | 2 mg | 18 mg | 11.1% | 17% | 900 g |
| Iodine, I | 2.4 μg | 150 μg | 1.6% | 2.5% | 6250 g |
| Cobalt, Co | 3.8 μg | 10 μg | 38% | 58.2% | 263 g |
| Manganese, Mn | 0.2432 mg | 2 mg | 12.2% | 18.7% | 822 g |
| Copper, Cu | 93 μg | 1000 μg | 9.3% | 14.2% | 1075 g |
| Molybdenum, Mo. | 8.9 μg | 70 μg | 12.7% | 19.4% | 787 g |
| Nickel, Ni | 27.1 μg | ~ | |||
| Rubidium, Rb | 11 μg | ~ | |||
| Selenium, Se | 3.4 μg | 55 μg | 6.2% | 9.5% | 1618 g |
| Titan, you | 20.5 μg | ~ | |||
| Fluorine, F | 9 μg | 4000 μg | 0.2% | 0.3% | 44444 g |
| Chrome, Cr | 2.8 μg | 50 μg | 5.6% | 8.6% | 1786 g |
| Zinc, Zn | 0.7348 mg | 12 mg | 6.1% | 9.3% | 1633 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 5.7 g | ~ | |||
| Mono- and disaccharides (sugars) | 2 g | max 100 г |
The energy value is 65,3 kcal.
Dutch green soup rich in vitamins and minerals such as: vitamin A – 22,2%, silicon – 42%, phosphorus – 13,1%, iron – 11,1%, cobalt – 38%, manganese – 12,2%, molybdenum – 12,7 .XNUMX%
- Vitamin A is responsible for normal development, reproductive function, skin and eye health, and maintaining immunity.
- Silicon is included as a structural component in glycosaminoglycans and stimulates collagen synthesis.
- Phosphorus takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is a part of phospholipids, nucleotides and nucleic acids, is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, rickets.
- Iron is a part of proteins of various functions, including enzymes. Participates in the transport of electrons, oxygen, ensures the course of redox reactions and activation of peroxidation. Insufficient consumption leads to hypochromic anemia, myoglobin-deficient atony of skeletal muscles, increased fatigue, myocardiopathy, atrophic gastritis.
- Cobalt is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism.
- Manganese participates in the formation of bone and connective tissue, is part of the enzymes involved in the metabolism of amino acids, carbohydrates, catecholamines; essential for the synthesis of cholesterol and nucleotides. Insufficient consumption is accompanied by a slowdown in growth, disorders in the reproductive system, increased fragility of bone tissue, disorders of carbohydrate and lipid metabolism.
- Molybdenum is a cofactor of many enzymes that provide the metabolism of sulfur-containing amino acids, purines and pyrimidines.
Calorie content AND CHEMICAL COMPOSITION OF THE RECIPE INGREDIENTS Dutch Green Soup PER 100 g
- 298 kCal
- 41 kCal
- 28 kCal
- 20 kCal
- 364 kCal
- 49 kCal
- 0 kCal
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