Ingredients Raw Vegetable Salad
| carrot | 135.0 (gram) |
| turnip | 125.0 (gram) |
| celery root | 50.0 (gram) |
| tomatoes | 175.0 (gram) |
| cucumber | 175.0 (gram) |
| White cabbage | 100.0 (gram) |
| cream | 250.0 (gram) |
Method of preparation
Prepared raw carrots and turnips, celery or parsley are cut into thin strips, fresh cucumbers and tomatoes are cut into thin slices, cabbage is chopped. The vegetables are mixed and poured with sour cream or mayonnaise on vacation. Chopped bell peppers (10-15 g per net serving) can be added to the salad, changing the portion output accordingly.
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 | 94.3 kCal | 1684 kCal | 5.6% | 5.9% | 1786 g |
| Proteins | 1.6 g | 76 g | 2.1% | 2.2% | 4750 g |
| Fats | 7.6 g | 56 g | 13.6% | 14.4% | 737 g |
| Carbohydrates | 5.3 g | 219 g | 2.4% | 2.5% | 4132 g |
| organic acids | 0.2 g | ~ | |||
| Alimentary fiber | 1.4 g | 20 g | 7% | 7.4% | 1429 g |
| Water | 80.9 g | 2273 g | 3.6% | 3.8% | 2810 g |
| Ash | 0.7 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 1900 μg | 900 μg | 211.1% | 223.9% | 47 g |
| Retinol | 1.9 mg | ~ | |||
| Vitamin B1, thiamine | 0.05 mg | 1.5 mg | 3.3% | 3.5% | 3000 g |
| Vitamin B2, riboflavin | 0.07 mg | 1.8 mg | 3.9% | 4.1% | 2571 g |
| Vitamin B4, choline | 30.8 mg | 500 mg | 6.2% | 6.6% | 1623 g |
| Vitamin B5, pantothenic | 0.2 mg | 5 mg | 4% | 4.2% | 2500 g |
| Vitamin B6, pyridoxine | 0.09 mg | 2 mg | 4.5% | 4.8% | 2222 g |
| Vitamin B9, folate | 8.1 μg | 400 μg | 2% | 2.1% | 4938 g |
| Vitamin B12, cobalamin | 0.09 μg | 3 μg | 3% | 3.2% | 3333 g |
| Vitamin C, ascorbic | 16.7 mg | 90 mg | 18.6% | 19.7% | 539 g |
| Vitamin D, calciferol | 0.04 μg | 10 μg | 0.4% | 0.4% | 25000 g |
| Vitamin E, alpha tocopherol, TE | 0.3 mg | 15 mg | 2% | 2.1% | 5000 g |
| Vitamin H, biotin | 1.3 μg | 50 μg | 2.6% | 2.8% | 3846 g |
| Vitamin PP, NE | 0.8656 mg | 20 mg | 4.3% | 4.6% | 2311 g |
| niacin | 0.6 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 238.4 mg | 2500 mg | 9.5% | 10.1% | 1049 g |
| Calcium, Ca | 50.5 mg | 1000 mg | 5.1% | 5.4% | 1980 g |
| Magnesium, Mg | 21.3 mg | 400 mg | 5.3% | 5.6% | 1878 g |
| Sodium, Na | 30 mg | 1300 mg | 2.3% | 2.4% | 4333 g |
| Sulfur, S | 7.8 mg | 1000 mg | 0.8% | 0.8% | 12821 g |
| Phosphorus, P | 47.5 mg | 800 mg | 5.9% | 6.3% | 1684 g |
| Chlorine, Cl | 45.4 mg | 2300 mg | 2% | 2.1% | 5066 g |
| Trace Elements | |||||
| Aluminum, Al | 204.2 μg | ~ | |||
| Bohr, B | 79.3 μg | ~ | |||
| Vanadium, V | 16.6 μg | ~ | |||
| Iron, Fe | 0.8 mg | 18 mg | 4.4% | 4.7% | 2250 g |
| Iodine, I | 3.9 μg | 150 μg | 2.6% | 2.8% | 3846 g |
| Cobalt, Co | 2.1 μg | 10 μg | 21% | 22.3% | 476 g |
| Lithium, Li | 1 μg | ~ | |||
| Manganese, Mn | 0.1146 mg | 2 mg | 5.7% | 6% | 1745 g |
| Copper, Cu | 66.5 μg | 1000 μg | 6.7% | 7.1% | 1504 g |
| Molybdenum, Mo. | 7.3 μg | 70 μg | 10.4% | 11% | 959 g |
| Nickel, Ni | 5.2 μg | ~ | |||
| Rubidium, Rb | 28 μg | ~ | |||
| Selenium, Se | 0.07 μg | 55 μg | 0.1% | 0.1% | 78571 g |
| Fluorine, F | 20.8 μg | 4000 μg | 0.5% | 0.5% | 19231 g |
| Chrome, Cr | 3.2 μg | 50 μg | 6.4% | 6.8% | 1563 g |
| Zinc, Zn | 0.2529 mg | 12 mg | 2.1% | 2.2% | 4745 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 0.2 g | ~ | |||
| Mono- and disaccharides (sugars) | 4.1 g | max 100 г |
The energy value is 94,3 kcal.
Raw vegetable salad rich in vitamins and minerals such as: vitamin A – 211,1%, vitamin C – 18,6%, cobalt – 21%
- Vitamin A is responsible for normal development, reproductive function, skin and eye health, and maintaining immunity.
- Vitamin C participates in redox reactions, the functioning of the immune system, promotes the absorption of iron. Deficiency leads to loose and bleeding gums, nosebleeds due to increased permeability and fragility of the blood capillaries.
- 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 Salad from raw vegetables PER 100 g
- 35 kCal
- 32 kCal
- 34 kCal
- 24 kCal
- 14 kCal
- 28 kCal
- 162 kCal
Tags: How to cook, calorie content 94,3 kcal, chemical composition, nutritional value, what vitamins, minerals, cooking method Raw vegetable salad, recipe, calories, nutrients