Ingredients Napolitana Pasta
| pickled tomatoes | 1.0 (gram) |
| cream | 2.0 (table spoon) |
| garlic onion | 3.0 (piece) |
| sunflower oil | 2.0 (table spoon) |
| honey | 1.0 (teaspoon) |
Method of preparation
Saute the garlic over low heat in a skillet with olive oil until brown. Reduce heat and stir in tomatoes, oregano and bay leaf. Boil until thick. Place on pasta. Add honey to reduce acid.
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 | 289.6 kCal | 1684 kCal | 17.2% | 5.9% | 581 g |
| Proteins | 4.2 g | 76 g | 5.5% | 1.9% | 1810 g |
| Fats | 21.5 g | 56 g | 38.4% | 13.3% | 260 g |
| Carbohydrates | 21 g | 219 g | 9.6% | 3.3% | 1043 g |
| organic acids | 0.1 g | ~ | |||
| Alimentary fiber | 0.8 g | 20 g | 4% | 1.4% | 2500 g |
| Water | 34.9 g | 2273 g | 1.5% | 0.5% | 6513 g |
| Ash | 0.9 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 80 μg | 900 μg | 8.9% | 3.1% | 1125 g |
| Retinol | 0.08 mg | ~ | |||
| Vitamin B1, thiamine | 0.05 mg | 1.5 mg | 3.3% | 1.1% | 3000 g |
| Vitamin B2, riboflavin | 0.07 mg | 1.8 mg | 3.9% | 1.3% | 2571 g |
| Vitamin B4, choline | 26.9 mg | 500 mg | 5.4% | 1.9% | 1859 g |
| Vitamin B5, pantothenic | 0.006 mg | 5 mg | 0.1% | 83333 g | |
| Vitamin B6, pyridoxine | 0.4 mg | 2 mg | 20% | 6.9% | 500 g |
| Vitamin B9, folate | 2.5 μg | 400 μg | 0.6% | 0.2% | 16000 g |
| Vitamin B12, cobalamin | 0.08 μg | 3 μg | 2.7% | 0.9% | 3750 g |
| Vitamin C, ascorbic | 5.8 mg | 90 mg | 6.4% | 2.2% | 1552 g |
| Vitamin D, calciferol | 0.03 μg | 10 μg | 0.3% | 0.1% | 33333 g |
| Vitamin E, alpha tocopherol, TE | 5.7 mg | 15 mg | 38% | 13.1% | 263 g |
| Vitamin H, biotin | 0.8 μg | 50 μg | 1.6% | 0.6% | 6250 g |
| Vitamin PP, NE | 1.3972 mg | 20 mg | 7% | 2.4% | 1431 g |
| niacin | 0.7 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 167.9 mg | 2500 mg | 6.7% | 2.3% | 1489 g |
| Calcium, Ca | 119.7 mg | 1000 mg | 12% | 4.1% | 835 g |
| Magnesium, Mg | 18.4 mg | 400 mg | 4.6% | 1.6% | 2174 g |
| Sodium, Na | 17.6 mg | 1300 mg | 1.4% | 0.5% | 7386 g |
| Sulfur, S | 0.04 mg | 1000 mg | 2500000 g | ||
| Phosphorus, P | 69.8 mg | 800 mg | 8.7% | 3% | 1146 g |
| Chlorine, Cl | 30.6 mg | 2300 mg | 1.3% | 0.4% | 7516 g |
| Trace Elements | |||||
| Iron, Fe | 0.9 mg | 18 mg | 5% | 1.7% | 2000 g |
| Iodine, I | 6.6 μg | 150 μg | 4.4% | 1.5% | 2273 g |
| Cobalt, Co | 5.1 μg | 10 μg | 51% | 17.6% | 196 g |
| Manganese, Mn | 0.4575 mg | 2 mg | 22.9% | 7.9% | 437 g |
| Copper, Cu | 79.9 μg | 1000 μg | 8% | 2.8% | 1252 g |
| Molybdenum, Mo. | 1.1 μg | 70 μg | 1.6% | 0.6% | 6364 g |
| Selenium, Se | 0.06 μg | 55 μg | 0.1% | 91667 g | |
| Fluorine, F | 7.3 μg | 4000 μg | 0.2% | 0.1% | 54795 g |
| Zinc, Zn | 0.6313 mg | 12 mg | 5.3% | 1.8% | 1901 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 14.9 g | ~ | |||
| Mono- and disaccharides (sugars) | 5.4 g | max 100 г |
The energy value is 289,6 kcal.
Pasta Napolitana rich in vitamins and minerals such as: vitamin B6 – 20%, vitamin E – 38%, calcium – 12%, cobalt – 51%, manganese – 22,9%
- Vitamin B6 participates in the maintenance of the immune response, inhibition and excitation processes in the central nervous system, in the conversion of amino acids, in the metabolism of tryptophan, lipids and nucleic acids, contributes to the normal formation of erythrocytes, maintenance of the normal level of homocysteine in the blood. Insufficient intake of vitamin B6 is accompanied by a decrease in appetite, a violation of the condition of the skin, the development of homocysteinemia, anemia.
- Vitamin E possesses antioxidant properties, is necessary for the functioning of the gonads, heart muscle, is a universal stabilizer of cell membranes. With a deficiency of vitamin E, hemolysis of erythrocytes and neurological disorders are observed.
- Calcium is the main component of our bones, acts as a regulator of the nervous system, participates in muscle contraction. Calcium deficiency leads to demineralization of the spine, pelvic bones and lower extremities, increases the risk of osteoporosis.
- 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.
CALORIES AND CHEMICAL COMPOSITION OF THE RECIPE INGREDIENTS Pasta Napolitana PER 100 g
- 13 kCal
- 162 kCal
- 149 kCal
- 899 kCal
- 328 kCal
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