Ingredients Pea Soup
| water | 1500.0 (gram) |
| peas | 1.0 (grain glass) |
| onion | 1.0 (piece) |
| carrot | 1.0 (piece) |
| table salt | 3.0 (gram) |
| butter | 1.0 (table spoon) |
| cream | 100.0 (gram) |
| green onion | 50.0 (gram) |
| dill | 50.0 (gram) |
Method of preparation
It is advisable to soak peas in cold water overnight. Boil the peas in 1,5 liters of water until tender. Sauté finely chopped onions and carrots in butter for 3 minutes. Add browned vegetables and salt to boiling pea broth. Boil for 5 minutes. Serve with herbs and sour cream.
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 | 54.3 kCal | 1684 kCal | 3.2% | 5.9% | 3101 g |
| Proteins | 2.2 g | 76 g | 2.9% | 5.3% | 3455 g |
| Fats | 3 g | 56 g | 5.4% | 9.9% | 1867 g |
| Carbohydrates | 5 g | 219 g | 2.3% | 4.2% | 4380 g |
| organic acids | 6.1 g | ~ | |||
| Alimentary fiber | 0.9 g | 20 g | 4.5% | 8.3% | 2222 g |
| Water | 84.1 g | 2273 g | 3.7% | 6.8% | 2703 g |
| Ash | 0.4 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 300 μg | 900 μg | 33.3% | 61.3% | 300 g |
| Retinol | 0.3 mg | ~ | |||
| Vitamin B1, thiamine | 0.06 mg | 1.5 mg | 4% | 7.4% | 2500 g |
| Vitamin B2, riboflavin | 0.02 mg | 1.8 mg | 1.1% | 2% | 9000 g |
| Vitamin B4, choline | 21.4 mg | 500 mg | 4.3% | 7.9% | 2336 g |
| Vitamin B5, pantothenic | 0.2 mg | 5 mg | 4% | 7.4% | 2500 g |
| Vitamin B6, pyridoxine | 0.04 mg | 2 mg | 2% | 3.7% | 5000 g |
| Vitamin B9, folate | 2.9 μg | 400 μg | 0.7% | 1.3% | 13793 g |
| Vitamin B12, cobalamin | 0.02 μg | 3 μg | 0.7% | 1.3% | 15000 g |
| Vitamin C, ascorbic | 2.8 mg | 90 mg | 3.1% | 5.7% | 3214 g |
| Vitamin D, calciferol | 0.01 μg | 10 μg | 0.1% | 0.2% | 100000 g |
| Vitamin E, alpha tocopherol, TE | 0.8 mg | 15 mg | 5.3% | 9.8% | 1875 g |
| Vitamin H, biotin | 1.6 μg | 50 μg | 3.2% | 5.9% | 3125 g |
| Vitamin PP, NE | 0.5652 mg | 20 mg | 2.8% | 5.2% | 3539 g |
| niacin | 0.2 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 100.2 mg | 2500 mg | 4% | 7.4% | 2495 g |
| Calcium, Ca | 22.6 mg | 1000 mg | 2.3% | 4.2% | 4425 g |
| Silicon, Si | 6.9 mg | 30 mg | 23% | 42.4% | 435 g |
| Magnesium, Mg | 12 mg | 400 mg | 3% | 5.5% | 3333 g |
| Sodium, Na | 9.8 mg | 1300 mg | 0.8% | 1.5% | 13265 g |
| Sulfur, S | 18.3 mg | 1000 mg | 1.8% | 3.3% | 5464 g |
| Phosphorus, P | 34.5 mg | 800 mg | 4.3% | 7.9% | 2319 g |
| Chlorine, Cl | 112.1 mg | 2300 mg | 4.9% | 9% | 2052 g |
| Trace Elements | |||||
| Aluminum, Al | 124.7 μg | ~ | |||
| Bohr, B | 65.1 μg | ~ | |||
| Vanadium, V | 14.7 μg | ~ | |||
| Iron, Fe | 0.9 mg | 18 mg | 5% | 9.2% | 2000 g |
| Iodine, I | 1 μg | 150 μg | 0.7% | 1.3% | 15000 g |
| Cobalt, Co | 1.4 μg | 10 μg | 14% | 25.8% | 714 g |
| Lithium, Li | 0.1 μg | ~ | |||
| Manganese, Mn | 0.1604 mg | 2 mg | 8% | 14.7% | 1247 g |
| Copper, Cu | 69.7 μg | 1000 μg | 7% | 12.9% | 1435 g |
| Molybdenum, Mo. | 8.3 μg | 70 μg | 11.9% | 21.9% | 843 g |
| Nickel, Ni | 20.7 μg | ~ | |||
| Olovo, Sn | 1.3 μg | ~ | |||
| Rubidium, Rb | 11.5 μg | ~ | |||
| Selenium, Se | 1.1 μg | 55 μg | 2% | 3.7% | 5000 g |
| Strontium, Sr. | 6.6 μg | ~ | |||
| Titan, you | 15 μg | ~ | |||
| Fluorine, F | 5.2 μg | 4000 μg | 0.1% | 0.2% | 76923 g |
| Chrome, Cr | 0.9 μg | 50 μg | 1.8% | 3.3% | 5556 g |
| Zinc, Zn | 0.3153 mg | 12 mg | 2.6% | 4.8% | 3806 g |
| Zirconium, Zr | 0.9 μg | ~ | |||
| Digestible carbohydrates | |||||
| Starch and dextrins | 3.7 g | ~ | |||
| Mono- and disaccharides (sugars) | 0.9 g | max 100 г |
The energy value is 54,3 kcal.
Pea soup rich in vitamins and minerals such as: vitamin A – 33,3%, silicon – 23%, cobalt – 14%, molybdenum – 11,9%
- 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.
- Cobalt is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid 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 Pea Soup PER 100 g
- 0 kCal
- 299 kCal
- 41 kCal
- 35 kCal
- 0 kCal
- 661 kCal
- 162 kCal
- 20 kCal
- 40 kCal
Tags: How to cook, calorie content 54,3 kcal, chemical composition, nutritional value, what vitamins, minerals, cooking method Pea soup, recipe, calories, nutrients