Ingredients Rutabaga cutlets
| swede | 1000.0 (gram) |
| wheat bread | 250.0 (gram) |
| chicken egg | 2.0 (piece) |
| ground black pepper | 0.3 (teaspoon) |
| melted butter | 2.0 (table spoon) |
| table salt | 1.0 (teaspoon) |
| cream | 0.5 (grain glass) |
Method of preparation
Grind stale white bread. Peel the rutabagas, put them in cold water for 15 minutes, put them in boiling water and cook. Grate the finished rutabaga on a fine grater, add ghee, salt, beaten eggs, crackers, pepper. Form patties, bread in breadcrumbs, fry. Serve with 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 | 99.3 kCal | 1684 kCal | 5.9% | 5.9% | 1696 g |
| Proteins | 3.1 g | 76 g | 4.1% | 4.1% | 2452 g |
| Fats | 5.6 g | 56 g | 10% | 10.1% | 1000 g |
| Carbohydrates | 9.6 g | 219 g | 4.4% | 4.4% | 2281 g |
| organic acids | 37.6 g | ~ | |||
| Alimentary fiber | 2.3 g | 20 g | 11.5% | 11.6% | 870 g |
| Water | 59.4 g | 2273 g | 2.6% | 2.6% | 3827 g |
| Ash | 0.7 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 90 μg | 900 μg | 10% | 10.1% | 1000 g |
| Retinol | 0.09 mg | ~ | |||
| Vitamin B1, thiamine | 0.05 mg | 1.5 mg | 3.3% | 3.3% | 3000 g |
| Vitamin B2, riboflavin | 0.07 mg | 1.8 mg | 3.9% | 3.9% | 2571 g |
| Vitamin B4, choline | 37.4 mg | 500 mg | 7.5% | 7.6% | 1337 g |
| Vitamin B5, pantothenic | 0.2 mg | 5 mg | 4% | 4% | 2500 g |
| Vitamin B6, pyridoxine | 0.1 mg | 2 mg | 5% | 5% | 2000 g |
| Vitamin B9, folate | 7.6 μg | 400 μg | 1.9% | 1.9% | 5263 g |
| Vitamin B12, cobalamin | 0.07 μg | 3 μg | 2.3% | 2.3% | 4286 g |
| Vitamin C, ascorbic | 3.8 mg | 90 mg | 4.2% | 4.2% | 2368 g |
| Vitamin D, calciferol | 0.2 μg | 10 μg | 2% | 2% | 5000 g |
| Vitamin E, alpha tocopherol, TE | 0.3 mg | 15 mg | 2% | 2% | 5000 g |
| Vitamin H, biotin | 2 μg | 50 μg | 4% | 4% | 2500 g |
| Vitamin PP, NE | 1.2146 mg | 20 mg | 6.1% | 6.1% | 1647 g |
| niacin | 0.7 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 155.7 mg | 2500 mg | 6.2% | 6.2% | 1606 g |
| Calcium, Ca | 41.5 mg | 1000 mg | 4.2% | 4.2% | 2410 g |
| Silicon, Si | 0.3 mg | 30 mg | 1% | 1% | 10000 g |
| Magnesium, Mg | 14.1 mg | 400 mg | 3.5% | 3.5% | 2837 g |
| Sodium, Na | 94.3 mg | 1300 mg | 7.3% | 7.4% | 1379 g |
| Sulfur, S | 22.5 mg | 1000 mg | 2.3% | 2.3% | 4444 g |
| Phosphorus, P | 54.4 mg | 800 mg | 6.8% | 6.8% | 1471 g |
| Chlorine, Cl | 717 mg | 2300 mg | 31.2% | 31.4% | 321 g |
| Trace Elements | |||||
| Iron, Fe | 1.3 mg | 18 mg | 7.2% | 7.3% | 1385 g |
| Iodine, I | 2.1 μg | 150 μg | 1.4% | 1.4% | 7143 g |
| Cobalt, Co | 1.1 μg | 10 μg | 11% | 11.1% | 909 g |
| Manganese, Mn | 0.1247 mg | 2 mg | 6.2% | 6.2% | 1604 g |
| Copper, Cu | 29.8 μg | 1000 μg | 3% | 3% | 3356 g |
| Molybdenum, Mo. | 3.8 μg | 70 μg | 5.4% | 5.4% | 1842 g |
| Selenium, Se | 0.03 μg | 55 μg | 0.1% | 0.1% | 183333 g |
| Fluorine, F | 5.2 μg | 4000 μg | 0.1% | 0.1% | 76923 g |
| Chrome, Cr | 0.6 μg | 50 μg | 1.2% | 1.2% | 8333 g |
| Zinc, Zn | 0.2125 mg | 12 mg | 1.8% | 1.8% | 5647 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 0.04 g | ~ | |||
| Mono- and disaccharides (sugars) | 3.1 g | max 100 г | |||
| Sterols | |||||
| Cholesterol | 37.3 mg | max 300 mg |
The energy value is 99,3 kcal.
Rutabaga cutlets rich in vitamins and minerals such as: chlorine – 31,2%, cobalt – 11%
- Chlorine necessary for the formation and secretion of hydrochloric acid in the body.
- Cobalt is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism.
CALORIE AND CHEMICAL COMPOSITION OF THE RECIPE INGREDIENTS Rutabag cutlets PER 100 g
- 37 kCal
- 235 kCal
- 157 kCal
- 255 kCal
- 0 kCal
- 162 kCal
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