Ingredients Fresh Tomato Puree Soup
| beef, 1 category | 600.0 (gram) |
| tomatoes | 500.0 (gram) |
| onion | 1.0 (piece) |
| carrot | 1.0 (piece) |
| parsley root | 1.0 (piece) |
| melted butter | 1.0 (table spoon) |
| wheat flour, first grade | 1.0 (table spoon) |
| cream | 200.0 (gram) |
| chicken yolk | 2.0 (piece) |
| table salt | 0.3 (teaspoon) |
| water | 12.0 (grain glass) |
Method of preparation
Cut the tomatoes and put in a saucepan, simmer until soft over low heat in their own juice. Put the meat to cook. Finely chop the roots and onion, put in a saucepan, add ghee, and simmer until golden brown. Then add roots and onions to the stewed tomatoes and simmer until the tomato turns dark red. Then add butter and a little flour. Half an hour before lunch, rub the entire mass through a colander, often pouring broth. Combine with broth and, stirring, boil the soup until thick. Before serving the soup, stir the yolks with sour cream and season the soup with them, not letting it boil.
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 | 40.5 kCal | 1684 kCal | 2.4% | 5.9% | 4158 g |
| Proteins | 1.8 g | 76 g | 2.4% | 5.9% | 4222 g |
| Fats | 3.1 g | 56 g | 5.5% | 13.6% | 1806 g |
| Carbohydrates | 1.4 g | 219 g | 0.6% | 1.5% | 15643 g |
| organic acids | 3.4 g | ~ | |||
| Alimentary fiber | 0.3 g | 20 g | 1.5% | 3.7% | 6667 g |
| Water | 88.9 g | 2273 g | 3.9% | 9.6% | 2557 g |
| Ash | 0.2 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 300 μg | 900 μg | 33.3% | 82.2% | 300 g |
| Retinol | 0.3 mg | ~ | |||
| Vitamin B1, thiamine | 0.01 mg | 1.5 mg | 0.7% | 1.7% | 15000 g |
| Vitamin B2, riboflavin | 0.02 mg | 1.8 mg | 1.1% | 2.7% | 9000 g |
| Vitamin B4, choline | 18.4 mg | 500 mg | 3.7% | 9.1% | 2717 g |
| Vitamin B5, pantothenic | 0.09 mg | 5 mg | 1.8% | 4.4% | 5556 g |
| Vitamin B6, pyridoxine | 0.05 mg | 2 mg | 2.5% | 6.2% | 4000 g |
| Vitamin B9, folate | 2.8 μg | 400 μg | 0.7% | 1.7% | 14286 g |
| Vitamin B12, cobalamin | 0.2 μg | 3 μg | 6.7% | 16.5% | 1500 g |
| Vitamin C, ascorbic | 1.3 mg | 90 mg | 1.4% | 3.5% | 6923 g |
| Vitamin D, calciferol | 0.08 μg | 10 μg | 0.8% | 2% | 12500 g |
| Vitamin E, alpha tocopherol, TE | 0.1 mg | 15 mg | 0.7% | 1.7% | 15000 g |
| Vitamin H, biotin | 1 μg | 50 μg | 2% | 4.9% | 5000 g |
| Vitamin PP, NE | 0.5988 mg | 20 mg | 3% | 7.4% | 3340 g |
| niacin | 0.3 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 59.7 mg | 2500 mg | 2.4% | 5.9% | 4188 g |
| Calcium, Ca | 10 mg | 1000 mg | 1% | 2.5% | 10000 g |
| Silicon, Si | 0.02 mg | 30 mg | 0.1% | 0.2% | 150000 g |
| Magnesium, Mg | 4.9 mg | 400 mg | 1.2% | 3% | 8163 g |
| Sodium, Na | 10.2 mg | 1300 mg | 0.8% | 2% | 12745 g |
| Sulfur, S | 17.3 mg | 1000 mg | 1.7% | 4.2% | 5780 g |
| Phosphorus, P | 24.8 mg | 800 mg | 3.1% | 7.7% | 3226 g |
| Chlorine, Cl | 67.4 mg | 2300 mg | 2.9% | 7.2% | 3412 g |
| Trace Elements | |||||
| Aluminum, Al | 18.3 μg | ~ | |||
| Bohr, B | 17.3 μg | ~ | |||
| Vanadium, V | 2 μg | ~ | |||
| Iron, Fe | 0.4 mg | 18 mg | 2.2% | 5.4% | 4500 g |
| Iodine, I | 1.4 μg | 150 μg | 0.9% | 2.2% | 10714 g |
| Cobalt, Co | 1.3 μg | 10 μg | 13% | 32.1% | 769 g |
| Lithium, Li | 0.08 μg | ~ | |||
| Manganese, Mn | 0.0308 mg | 2 mg | 1.5% | 3.7% | 6494 g |
| Copper, Cu | 27.4 μg | 1000 μg | 2.7% | 6.7% | 3650 g |
| Molybdenum, Mo. | 2.2 μg | 70 μg | 3.1% | 7.7% | 3182 g |
| Nickel, Ni | 2 μg | ~ | |||
| Olovo, Sn | 4.3 μg | ~ | |||
| Rubidium, Rb | 21.8 μg | ~ | |||
| Selenium, Se | 0.02 μg | 55 μg | 275000 g | ||
| Titan, you | 0.1 μg | ~ | |||
| Fluorine, F | 7.5 μg | 4000 μg | 0.2% | 0.5% | 53333 g |
| Chrome, Cr | 1.1 μg | 50 μg | 2.2% | 5.4% | 4545 g |
| Zinc, Zn | 0.2671 mg | 12 mg | 2.2% | 5.4% | 4493 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 0.6 g | ~ | |||
| Mono- and disaccharides (sugars) | 0.6 g | max 100 г |
The energy value is 40,5 kcal.
Fresh tomato puree soup rich in vitamins and minerals such as: vitamin A – 33,3%, cobalt – 13%
- Vitamin A is responsible for normal development, reproductive function, skin and eye health, and maintaining immunity.
- Cobalt is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism.
Calorie content AND CHEMICAL COMPOSITION OF INGREDIENTS OF THE RECIPE Soup-puree from fresh tomatoes PER 100 g
- 218 kCal
- 24 kCal
- 41 kCal
- 35 kCal
- 51 kCal
- 329 kCal
- 162 kCal
- 354 kCal
- 0 kCal
- 0 kCal
Tags: How to cook, calorie content 40,5 kcal, chemical composition, nutritional value, what vitamins, minerals, how to prepare fresh tomato puree soup, recipe, calories, nutrients