Ingredients Rice Soup Puree 1-186 each
Method of preparation
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 | 48 kCal | 1684 kCal | 2.9% | 6% | 3508 g |
| Proteins | 1.4 g | 76 g | 1.8% | 3.8% | 5429 g |
| Fats | 1.3 g | 56 g | 2.3% | 4.8% | 4308 g |
| Carbohydrates | 7.7 g | 219 g | 3.5% | 7.3% | 2844 g |
| Alimentary fiber | 0.4 g | 20 g | 2% | 4.2% | 5000 g |
| Water | 88 g | 2273 g | 3.9% | 8.1% | 2583 g |
| Ash | 1.2 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 47 μg | 900 μg | 5.2% | 10.8% | 1915 g |
| Retinol | 0.01 mg | ~ | |||
| beta Carotene | 0.22 mg | 5 mg | 4.4% | 9.2% | 2273 g |
| Vitamin B1, thiamine | 0.01 mg | 1.5 mg | 0.7% | 1.5% | 15000 g |
| Vitamin B2, riboflavin | 0.03 mg | 1.8 mg | 1.7% | 3.5% | 6000 g |
| Vitamin E, alpha tocopherol, TE | 0.1 mg | 15 mg | 0.7% | 1.5% | 15000 g |
| Vitamin PP, NE | 0.5 mg | 20 mg | 2.5% | 5.2% | 4000 g |
| niacin | 0.2 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 47 mg | 2500 mg | 1.9% | 4% | 5319 g |
| Calcium, Ca | 24 mg | 1000 mg | 2.4% | 5% | 4167 g |
| Magnesium, Mg | 9 mg | 400 mg | 2.3% | 4.8% | 4444 g |
| Sodium, Na | 260 mg | 1300 mg | 20% | 41.7% | 500 g |
| Phosphorus, P | 82 mg | 800 mg | 10.3% | 21.5% | 976 g |
| Trace Elements | |||||
| Iron, Fe | 0.1 mg | 18 mg | 0.6% | 1.3% | 18000 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 6.6 g | ~ | |||
| Mono- and disaccharides (sugars) | 1.1 g | max 100 г | |||
| Sterols | |||||
| Cholesterol | 3 mg | max 300 mg | |||
| Saturated fatty acids | |||||
| Saturated fatty acids | 0.9 g | max 18.7 г |
The energy value is 48 kcal.
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