Ingredients Mixed Vegetable Soup
| White cabbage | 80.0 (gram) |
| potatoes | 90.0 (gram) |
| turnip | 60.0 (gram) |
| carrot | 60.0 (gram) |
| onion | 40.0 (gram) |
| leek | 20.0 (gram) |
| canned green peas | 50.0 (gram) |
| wheat flour, premium | 20.0 (gram) |
| butter | 30.0 (gram) |
| milk cow | 200.0 (gram) |
| chicken egg | 0.4 (piece) |
| water | 750.0 (gram) |
Method of preparation
The onions are chopped and sautéed, the rest of the vegetables are cut and poached, the turnips are pre-blanched. 5-10 minutes before the end of the seasoning add browned onions, green peas, then rub everything. The mashed vegetables are combined with white sauce, diluted with broth and boiled. The prepared soup is seasoned with lezon or hot milk with butter. Part of the green peas can be put whole in the soup-puree, brought to a boil and seasoned. The leeks are cut into strips, sautéed and put on leave.
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 | 60.3 kCal | 1684 kCal | 3.6% | 6% | 2793 g |
| Proteins | 2.3 g | 76 g | 3% | 5% | 3304 g |
| Fats | 2.8 g | 56 g | 5% | 8.3% | 2000 g |
| Carbohydrates | 7 g | 219 g | 3.2% | 5.3% | 3129 g |
| organic acids | 0.09 g | ~ | |||
| Alimentary fiber | 0.9 g | 20 g | 4.5% | 7.5% | 2222 g |
| Water | 105.3 g | 2273 g | 4.6% | 7.6% | 2159 g |
| Ash | 0.6 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 500 μg | 900 μg | 55.6% | 92.2% | 180 g |
| Retinol | 0.5 mg | ~ | |||
| Vitamin B1, thiamine | 0.06 mg | 1.5 mg | 4% | 6.6% | 2500 g |
| Vitamin B2, riboflavin | 0.05 mg | 1.8 mg | 2.8% | 4.6% | 3600 g |
| Vitamin B4, choline | 16 mg | 500 mg | 3.2% | 5.3% | 3125 g |
| Vitamin B5, pantothenic | 0.2 mg | 5 mg | 4% | 6.6% | 2500 g |
| Vitamin B6, pyridoxine | 0.07 mg | 2 mg | 3.5% | 5.8% | 2857 g |
| Vitamin B9, folate | 4.6 μg | 400 μg | 1.2% | 2% | 8696 g |
| Vitamin B12, cobalamin | 0.07 μg | 3 μg | 2.3% | 3.8% | 4286 g |
| Vitamin C, ascorbic | 4.1 mg | 90 mg | 4.6% | 7.6% | 2195 g |
| Vitamin D, calciferol | 0.04 μg | 10 μg | 0.4% | 0.7% | 25000 g |
| Vitamin E, alpha tocopherol, TE | 0.6 mg | 15 mg | 4% | 6.6% | 2500 g |
| Vitamin H, biotin | 1.6 μg | 50 μg | 3.2% | 5.3% | 3125 g |
| Vitamin PP, NE | 0.7818 mg | 20 mg | 3.9% | 6.5% | 2558 g |
| niacin | 0.4 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 174.8 mg | 2500 mg | 7% | 11.6% | 1430 g |
| Calcium, Ca | 35.3 mg | 1000 mg | 3.5% | 5.8% | 2833 g |
| Silicon, Si | 3.3 mg | 30 mg | 11% | 18.2% | 909 g |
| Magnesium, Mg | 13.8 mg | 400 mg | 3.5% | 5.8% | 2899 g |
| Sodium, Na | 17.3 mg | 1300 mg | 1.3% | 2.2% | 7514 g |
| Sulfur, S | 24 mg | 1000 mg | 2.4% | 4% | 4167 g |
| Phosphorus, P | 47.1 mg | 800 mg | 5.9% | 9.8% | 1699 g |
| Chlorine, Cl | 37 mg | 2300 mg | 1.6% | 2.7% | 6216 g |
| Trace Elements | |||||
| Aluminum, Al | 228.4 μg | ~ | |||
| Bohr, B | 71.8 μg | ~ | |||
| Vanadium, V | 27.1 μg | ~ | |||
| Iron, Fe | 0.7 mg | 18 mg | 3.9% | 6.5% | 2571 g |
| Iodine, I | 2.9 μg | 150 μg | 1.9% | 3.2% | 5172 g |
| Cobalt, Co | 1.8 μg | 10 μg | 18% | 29.9% | 556 g |
| Lithium, Li | 7.6 μg | ~ | |||
| Manganese, Mn | 0.1283 mg | 2 mg | 6.4% | 10.6% | 1559 g |
| Copper, Cu | 60.9 μg | 1000 μg | 6.1% | 10.1% | 1642 g |
| Molybdenum, Mo. | 7 μg | 70 μg | 10% | 16.6% | 1000 g |
| Nickel, Ni | 11.8 μg | ~ | |||
| Olovo, Sn | 2.6 μg | ~ | |||
| Rubidium, Rb | 64.7 μg | ~ | |||
| Selenium, Se | 0.9 μg | 55 μg | 1.6% | 2.7% | 6111 g |
| Strontium, Sr. | 5.7 μg | ~ | |||
| Titan, you | 7.3 μg | ~ | |||
| Fluorine, F | 13.1 μg | 4000 μg | 0.3% | 0.5% | 30534 g |
| Chrome, Cr | 2.3 μg | 50 μg | 4.6% | 7.6% | 2174 g |
| Zinc, Zn | 0.3324 mg | 12 mg | 2.8% | 4.6% | 3610 g |
| Zirconium, Zr | 0.4 μg | ~ | |||
| Digestible carbohydrates | |||||
| Starch and dextrins | 4.3 g | ~ | |||
| Mono- and disaccharides (sugars) | 2.5 g | max 100 г | |||
| Sterols | |||||
| Cholesterol | 8.4 mg | max 300 mg |
The energy value is 60,3 kcal.
Soup-puree from different vegetables rich in vitamins and minerals such as: vitamin A – 55,6%, silicon – 11%, cobalt – 18%
- 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.
Calorie content AND CHEMICAL COMPOSITION OF THE INGREDIENTS OF THE RECIPE Soup-puree from various vegetables PER 100 g
- 28 kCal
- 77 kCal
- 32 kCal
- 35 kCal
- 41 kCal
- 36 kCal
- 40 kCal
- 334 kCal
- 661 kCal
- 60 kCal
- 157 kCal
- 0 kCal
Tags: How to cook, calorie content 60,3 kcal, chemical composition, nutritional value, what vitamins, minerals, how to prepare Soup-puree from different vegetables, recipe, calories, nutrients