Contents
Ingredients Vinaigrette of vegetables, apples and herbs
| potatoes | 40.0 (gram) |
| carrot | 20.0 (gram) |
| beet | 20.0 (gram) |
| broad beans | 20.0 (gram) |
| White cabbage | 15.0 (gram) |
| green onion | 20.0 (gram) |
| salad | 10.0 (gram) |
| tomatoes | 20.0 (gram) |
| cucumber | 20.0 (gram) |
| apples | 20.0 (gram) |
| green peas | 10.0 (gram) |
| dill | 5.0 (gram) |
| sunflower oil | 15.0 (gram) |
| table salt | 5.0 (gram) |
| sugar | 5.0 (gram) |
| lemon acid | 5.0 (gram) |
Method of preparation
Boil potatoes, beets, carrots in a peel until tender, cool and cut into slices or cubes. Peel the beans, chop finely and boil. Chop fresh cabbage, green onions and lettuce, chop the tomatoes into small slices, fresh cucumbers into cubes, apples into thin slices. Mix the prepared products and, adding green peas, chopped herbs, season with vegetable oil, salt, sugar and citric acid. Put the vinaigrette in a slide on a plate or in a salad bowl and garnish with salad, tomato slices, chopped green onions.
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 | 104.2 kCal | 1684 kCal | 6.2% | 6% | 1616 g |
| Proteins | 1.6 g | 76 g | 2.1% | 2% | 4750 g |
| Fats | 7.3 g | 56 g | 13% | 12.5% | 767 g |
| Carbohydrates | 8.6 g | 219 g | 3.9% | 3.7% | 2547 g |
| organic acids | 92 g | ~ | |||
| Alimentary fiber | 3.5 g | 20 g | 17.5% | 16.8% | 571 g |
| Water | 75 g | 2273 g | 3.3% | 3.2% | 3031 g |
| Ash | 0.9 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 1100 μg | 900 μg | 122.2% | 117.3% | 82 g |
| Retinol | 1.1 mg | ~ | |||
| Vitamin B1, thiamine | 0.05 mg | 1.5 mg | 3.3% | 3.2% | 3000 g |
| Vitamin B2, riboflavin | 0.05 mg | 1.8 mg | 2.8% | 2.7% | 3600 g |
| Vitamin B5, pantothenic | 0.2 mg | 5 mg | 4% | 3.8% | 2500 g |
| Vitamin B6, pyridoxine | 0.1 mg | 2 mg | 5% | 4.8% | 2000 g |
| Vitamin B9, folate | 9 μg | 400 μg | 2.3% | 2.2% | 4444 g |
| Vitamin C, ascorbic | 14.3 mg | 90 mg | 15.9% | 15.3% | 629 g |
| Vitamin E, alpha tocopherol, TE | 3.4 mg | 15 mg | 22.7% | 21.8% | 441 g |
| Vitamin H, biotin | 0.6 μg | 50 μg | 1.2% | 1.2% | 8333 g |
| Vitamin PP, NE | 0.7656 mg | 20 mg | 3.8% | 3.6% | 2612 g |
| niacin | 0.5 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 232.8 mg | 2500 mg | 9.3% | 8.9% | 1074 g |
| Calcium, Ca | 37.5 mg | 1000 mg | 3.8% | 3.6% | 2667 g |
| Magnesium, Mg | 17.4 mg | 400 mg | 4.4% | 4.2% | 2299 g |
| Sodium, Na | 23 mg | 1300 mg | 1.8% | 1.7% | 5652 g |
| Sulfur, S | 15.2 mg | 1000 mg | 1.5% | 1.4% | 6579 g |
| Phosphorus, P | 36.3 mg | 800 mg | 4.5% | 4.3% | 2204 g |
| Chlorine, Cl | 1445.3 mg | 2300 mg | 62.8% | 60.3% | 159 g |
| Trace Elements | |||||
| Aluminum, Al | 263.9 μg | ~ | |||
| Bohr, B | 92.1 μg | ~ | |||
| Vanadium, V | 36.7 μg | ~ | |||
| Iron, Fe | 0.9 mg | 18 mg | 5% | 4.8% | 2000 g |
| Iodine, I | 2.5 μg | 150 μg | 1.7% | 1.6% | 6000 g |
| Cobalt, Co | 2.8 μg | 10 μg | 28% | 26.9% | 357 g |
| Lithium, Li | 11.6 μg | ~ | |||
| Manganese, Mn | 0.1547 mg | 2 mg | 7.7% | 7.4% | 1293 g |
| Copper, Cu | 82.6 μg | 1000 μg | 8.3% | 8% | 1211 g |
| Molybdenum, Mo. | 9.2 μg | 70 μg | 13.1% | 12.6% | 761 g |
| Nickel, Ni | 5.6 μg | ~ | |||
| Rubidium, Rb | 119.4 μg | ~ | |||
| Fluorine, F | 14.3 μg | 4000 μg | 0.4% | 0.4% | 27972 g |
| Chrome, Cr | 4.9 μg | 50 μg | 9.8% | 9.4% | 1020 g |
| Zinc, Zn | 0.2198 mg | 12 mg | 1.8% | 1.7% | 5460 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 2.6 g | ~ | |||
| Mono- and disaccharides (sugars) | 3.5 g | max 100 г |
The energy value is 104,2 kcal.
Vinaigrette of vegetables, apples and herbs rich in vitamins and minerals such as: vitamin A – 122,2%, vitamin C – 15,9%, vitamin E – 22,7%, chlorine – 62,8%, cobalt – 28%, molybdenum – 13,1%
- 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.
- Vitamin E possesses antioxidant properties, is necessary for the functioning of the gonads, heart muscle, is a universal stabilizer of cell membranes. With a deficiency of vitamin E, hemolysis of erythrocytes and neurological disorders are observed.
- 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.
- Molybdenum is a cofactor of many enzymes that provide the metabolism of sulfur-containing amino acids, purines and pyrimidines.
Calorie content AND CHEMICAL COMPOSITION OF THE RECIPE INGREDIENTS Vinaigrette from vegetables, apples and herbs PER 100 g
- 77 kCal
- 35 kCal
- 42 kCal
- 28 kCal
- 20 kCal
- 16 kCal
- 24 kCal
- 14 kCal
- 47 kCal
- 40 kCal
- 40 kCal
- 899 kCal
- 0 kCal
- 399 kCal
- 0 kCal
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