Ingredients Mushroom casserole
| wheat bread | 400.0 (gram) |
| milk cow | 2.0 (teaspoon) |
| porcini | 400.0 (gram) |
| butter | 4.0 (table spoon) |
| onion | 1.0 (piece) |
| chicken egg | 4.0 (piece) |
| parsley | 1.0 (table spoon) |
| table salt | 0.5 (teaspoon) |
Method of preparation
Cut the stale white bread into pieces and pour over the milk. When soaked, stir until smooth. Fry finely chopped mushrooms, onions in butter, add a lot of white bread. Stir everything, heating on fire until the mass begins to lag behind the walls of the dishes. Refrigerate. Add egg yolks, salt, finely chopped parsley and, finally, whipped whites into the cold mass. Place the mass in a greased form and bake in the oven.
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 | 145.2 kCal | 1684 kCal | 8.6% | 5.9% | 1160 g |
| Proteins | 4.7 g | 76 g | 6.2% | 4.3% | 1617 g |
| Fats | 10.1 g | 56 g | 18% | 12.4% | 554 g |
| Carbohydrates | 9.5 g | 219 g | 4.3% | 3% | 2305 g |
| organic acids | 14.9 g | ~ | |||
| Alimentary fiber | 1.1 g | 20 g | 5.5% | 3.8% | 1818 g |
| Water | 55.4 g | 2273 g | 2.4% | 1.7% | 4103 g |
| Ash | 0.6 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 100 μg | 900 μg | 11.1% | 7.6% | 900 g |
| Retinol | 0.1 mg | ~ | |||
| Vitamin B1, thiamine | 0.05 mg | 1.5 mg | 3.3% | 2.3% | 3000 g |
| Vitamin B2, riboflavin | 0.2 mg | 1.8 mg | 11.1% | 7.6% | 900 g |
| Vitamin B4, choline | 43.9 mg | 500 mg | 8.8% | 6.1% | 1139 g |
| Vitamin B5, pantothenic | 0.7 mg | 5 mg | 14% | 9.6% | 714 g |
| Vitamin B6, pyridoxine | 0.07 mg | 2 mg | 3.5% | 2.4% | 2857 g |
| Vitamin B9, folate | 14.2 μg | 400 μg | 3.6% | 2.5% | 2817 g |
| Vitamin B12, cobalamin | 0.2 μg | 3 μg | 6.7% | 4.6% | 1500 g |
| Vitamin C, ascorbic | 4.1 mg | 90 mg | 4.6% | 3.2% | 2195 g |
| Vitamin D, calciferol | 0.3 μg | 10 μg | 3% | 2.1% | 3333 g |
| Vitamin E, alpha tocopherol, TE | 0.7 mg | 15 mg | 4.7% | 3.2% | 2143 g |
| Vitamin H, biotin | 3.4 μg | 50 μg | 6.8% | 4.7% | 1471 g |
| Vitamin PP, NE | 1.8802 mg | 20 mg | 9.4% | 6.5% | 1064 g |
| niacin | 1.1 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 158.7 mg | 2500 mg | 6.3% | 4.3% | 1575 g |
| Calcium, Ca | 51.1 mg | 1000 mg | 5.1% | 3.5% | 1957 g |
| Silicon, Si | 0.4 mg | 30 mg | 1.3% | 0.9% | 7500 g |
| Magnesium, Mg | 14.6 mg | 400 mg | 3.7% | 2.5% | 2740 g |
| Sodium, Na | 125.2 mg | 1300 mg | 9.6% | 6.6% | 1038 g |
| Sulfur, S | 47.4 mg | 1000 mg | 4.7% | 3.2% | 2110 g |
| Phosphorus, P | 77 mg | 800 mg | 9.6% | 6.6% | 1039 g |
| Chlorine, Cl | 435.2 mg | 2300 mg | 18.9% | 13% | 528 g |
| Trace Elements | |||||
| Aluminum, Al | 25.5 μg | ~ | |||
| Bohr, B | 5.8 μg | ~ | |||
| Iron, Fe | 0.8 mg | 18 mg | 4.4% | 3% | 2250 g |
| Iodine, I | 4.8 μg | 150 μg | 3.2% | 2.2% | 3125 g |
| Cobalt, Co | 2.7 μg | 10 μg | 27% | 18.6% | 370 g |
| Manganese, Mn | 0.1974 mg | 2 mg | 9.9% | 6.8% | 1013 g |
| Copper, Cu | 40.8 μg | 1000 μg | 4.1% | 2.8% | 2451 g |
| Molybdenum, Mo. | 4.8 μg | 70 μg | 6.9% | 4.8% | 1458 g |
| Nickel, Ni | 0.09 μg | ~ | |||
| Olovo, Sn | 3.6 μg | ~ | |||
| Rubidium, Rb | 17.5 μg | ~ | |||
| Selenium, Se | 0.6 μg | 55 μg | 1.1% | 0.8% | 9167 g |
| Strontium, Sr. | 4.7 μg | ~ | |||
| Fluorine, F | 21 μg | 4000 μg | 0.5% | 0.3% | 19048 g |
| Chrome, Cr | 2.3 μg | 50 μg | 4.6% | 3.2% | 2174 g |
| Zinc, Zn | 0.4501 mg | 12 mg | 3.8% | 2.6% | 2666 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 0.01 g | ~ | |||
| Mono- and disaccharides (sugars) | 1.8 g | max 100 г | |||
| Sterols | |||||
| Cholesterol | 59.2 mg | max 300 mg |
The energy value is 145,2 kcal.
Mushroom casserole rich in vitamins and minerals such as: vitamin A – 11,1%, vitamin B2 – 11,1%, vitamin B5 – 14%, chlorine – 18,9%, cobalt – 27%
- Vitamin A is responsible for normal development, reproductive function, skin and eye health, and maintaining immunity.
- Vitamin B2 participates in redox reactions, enhances the color sensitivity of the visual analyzer and dark adaptation. Insufficient intake of vitamin B2 is accompanied by a violation of the condition of the skin, mucous membranes, impaired light and twilight vision.
- 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.
- Chlorine necessary for the formation and secretion of hydrochloric acid in the body.
- Cobalt is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism.
Calorie content AND CHEMICAL COMPOSITION OF THE RECIPE INGREDIENTS Mushroom casserole PER 100 g
- 235 kCal
- 60 kCal
- 34 kCal
- 661 kCal
- 41 kCal
- 157 kCal
- 49 kCal
- 0 kCal
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