Ingredients Rice Mushroom Soup
| water | 1500.0 (gram) |
| podereozovik | 200.0 (gram) |
| onion | 1.0 (piece) |
| melted butter | 1.0 (table spoon) |
| rice groats | 0.5 (grain glass) |
| table salt | 3.0 (gram) |
| cream | 100.0 (gram) |
| dill | 50.0 (gram) |
| wheat bread | 500.0 (gram) |
Method of preparation
Wet dry mushrooms in the evening. Boil the next day. Pour rice washed in hot water into the mushroom broth. Simmer onions in oil. Put in broth. Salt. Cook until tender. Serve with sour cream and herbs. Separately prepare bread croutons – fry finely chopped pieces of bread in oil. Serve with soup.
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 | 62.7 kCal | 1684 kCal | 3.7% | 5.9% | 2686 g |
| Proteins | 2 g | 76 g | 2.6% | 4.1% | 3800 g |
| Fats | 2.2 g | 56 g | 3.9% | 6.2% | 2545 g |
| Carbohydrates | 9.3 g | 219 g | 4.2% | 6.7% | 2355 g |
| organic acids | 5.1 g | ~ | |||
| Alimentary fiber | 0.5 g | 20 g | 2.5% | 4% | 4000 g |
| Water | 70.6 g | 2273 g | 3.1% | 4.9% | 3220 g |
| Ash | 0.1 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 40 μg | 900 μg | 4.4% | 7% | 2250 g |
| Retinol | 0.04 mg | ~ | |||
| Vitamin B1, thiamine | 0.03 mg | 1.5 mg | 2% | 3.2% | 5000 g |
| Vitamin B2, riboflavin | 0.02 mg | 1.8 mg | 1.1% | 1.8% | 9000 g |
| Vitamin B4, choline | 16.7 mg | 500 mg | 3.3% | 5.3% | 2994 g |
| Vitamin B5, pantothenic | 0.07 mg | 5 mg | 1.4% | 2.2% | 7143 g |
| Vitamin B6, pyridoxine | 0.03 mg | 2 mg | 1.5% | 2.4% | 6667 g |
| Vitamin B9, folate | 6 μg | 400 μg | 1.5% | 2.4% | 6667 g |
| Vitamin B12, cobalamin | 0.02 μg | 3 μg | 0.7% | 1.1% | 15000 g |
| Vitamin C, ascorbic | 1.8 mg | 90 mg | 2% | 3.2% | 5000 g |
| Vitamin D, calciferol | 0.007 μg | 10 μg | 0.1% | 0.2% | 142857 g |
| Vitamin E, alpha tocopherol, TE | 0.2 mg | 15 mg | 1.3% | 2.1% | 7500 g |
| Vitamin H, biotin | 0.6 μg | 50 μg | 1.2% | 1.9% | 8333 g |
| Vitamin PP, NE | 0.832 mg | 20 mg | 4.2% | 6.7% | 2404 g |
| niacin | 0.5 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 53.8 mg | 2500 mg | 2.2% | 3.5% | 4647 g |
| Calcium, Ca | 12.8 mg | 1000 mg | 1.3% | 2.1% | 7813 g |
| Silicon, Si | 3.9 mg | 30 mg | 13% | 20.7% | 769 g |
| Magnesium, Mg | 9.3 mg | 400 mg | 2.3% | 3.7% | 4301 g |
| Sodium, Na | 83.5 mg | 1300 mg | 6.4% | 10.2% | 1557 g |
| Sulfur, S | 12.5 mg | 1000 mg | 1.3% | 2.1% | 8000 g |
| Phosphorus, P | 30.9 mg | 800 mg | 3.9% | 6.2% | 2589 g |
| Chlorine, Cl | 215.7 mg | 2300 mg | 9.4% | 15% | 1066 g |
| Trace Elements | |||||
| Aluminum, Al | 8.1 μg | ~ | |||
| Bohr, B | 8.3 μg | ~ | |||
| Iron, Fe | 0.4 mg | 18 mg | 2.2% | 3.5% | 4500 g |
| Iodine, I | 0.4 μg | 150 μg | 0.3% | 0.5% | 37500 g |
| Cobalt, Co | 0.5 μg | 10 μg | 5% | 8% | 2000 g |
| Manganese, Mn | 0.2095 mg | 2 mg | 10.5% | 16.7% | 955 g |
| Copper, Cu | 33 μg | 1000 μg | 3.3% | 5.3% | 3030 g |
| Molybdenum, Mo. | 2.5 μg | 70 μg | 3.6% | 5.7% | 2800 g |
| Nickel, Ni | 0.2 μg | ~ | |||
| Rubidium, Rb | 9.6 μg | ~ | |||
| Selenium, Se | 0.01 μg | 55 μg | 550000 g | ||
| Fluorine, F | 3 μg | 4000 μg | 0.1% | 0.2% | 133333 g |
| Chrome, Cr | 0.4 μg | 50 μg | 0.8% | 1.3% | 12500 g |
| Zinc, Zn | 0.1952 mg | 12 mg | 1.6% | 2.6% | 6148 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 2.5 g | ~ | |||
| Mono- and disaccharides (sugars) | 0.3 g | max 100 г |
The energy value is 62,7 kcal.
Rice mushroom soup rich in vitamins and minerals such as: silicon – 13%
- Silicon is included as a structural component in glycosaminoglycans and stimulates collagen synthesis.
CALORIE AND CHEMICAL COMPOSITION OF THE RECIPE INGREDIENTS Rice Mushroom Soup PER 100 g
- 0 kCal
- 20 kCal
- 41 kCal
- 333 kCal
- 0 kCal
- 162 kCal
- 40 kCal
- 235 kCal
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