Ingredients Fresh cabbage salad with meat
| White cabbage | 500.0 (gram) |
| beef, 1 category | 200.0 (gram) |
| carrot | 2.0 (piece) |
| soybean oil | 5.0 (table spoon) |
| table salt | 1.0 (teaspoon) |
| ground black pepper | 1.0 (teaspoon) |
Method of preparation
Finely chop the cabbage, finely chop the meat and carrots. Pour oil into a frying pan and, when it boils, add meat and carrots. Simmer for a short time and combine with cabbage, salt and pepper.
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 | 143.1 kCal | 1684 kCal | 8.5% | 5.9% | 1177 g |
| Proteins | 3.7 g | 76 g | 4.9% | 3.4% | 2054 g |
| Fats | 12.8 g | 56 g | 22.9% | 16% | 438 g |
| Carbohydrates | 3.6 g | 219 g | 1.6% | 1.1% | 6083 g |
| organic acids | 57 g | ~ | |||
| Alimentary fiber | 3 g | 20 g | 15% | 10.5% | 667 g |
| Water | 73.9 g | 2273 g | 3.3% | 2.3% | 3076 g |
| Ash | 0.8 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 1100 μg | 900 μg | 122.2% | 85.4% | 82 g |
| Retinol | 1.1 mg | ~ | |||
| Vitamin B1, thiamine | 0.03 mg | 1.5 mg | 2% | 1.4% | 5000 g |
| Vitamin B2, riboflavin | 0.05 mg | 1.8 mg | 2.8% | 2% | 3600 g |
| Vitamin B4, choline | 7.4 mg | 500 mg | 1.5% | 1% | 6757 g |
| Vitamin B5, pantothenic | 0.2 mg | 5 mg | 4% | 2.8% | 2500 g |
| Vitamin B6, pyridoxine | 0.1 mg | 2 mg | 5% | 3.5% | 2000 g |
| Vitamin B9, folate | 7.8 μg | 400 μg | 2% | 1.4% | 5128 g |
| Vitamin B12, cobalamin | 0.3 μg | 3 μg | 10% | 7% | 1000 g |
| Vitamin C, ascorbic | 26.7 mg | 90 mg | 29.7% | 20.8% | 337 g |
| Vitamin E, alpha tocopherol, TE | 11.7 mg | 15 mg | 78% | 54.5% | 128 g |
| Vitamin H, biotin | 0.4 μg | 50 μg | 0.8% | 0.6% | 12500 g |
| Vitamin PP, NE | 1.4142 mg | 20 mg | 7.1% | 5% | 1414 g |
| niacin | 0.8 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 243.1 mg | 2500 mg | 9.7% | 6.8% | 1028 g |
| Calcium, Ca | 38.2 mg | 1000 mg | 3.8% | 2.7% | 2618 g |
| Magnesium, Mg | 16.9 mg | 400 mg | 4.2% | 2.9% | 2367 g |
| Sodium, Na | 23.5 mg | 1300 mg | 1.8% | 1.3% | 5532 g |
| Sulfur, S | 54.9 mg | 1000 mg | 5.5% | 3.8% | 1821 g |
| Phosphorus, P | 50.5 mg | 800 mg | 6.3% | 4.4% | 1584 g |
| Chlorine, Cl | 912.6 mg | 2300 mg | 39.7% | 27.7% | 252 g |
| Trace Elements | |||||
| Aluminum, Al | 375.7 μg | ~ | |||
| Bohr, B | 142.9 μg | ~ | |||
| Vanadium, V | 12.7 μg | ~ | |||
| Iron, Fe | 0.8 mg | 18 mg | 4.4% | 3.1% | 2250 g |
| Iodine, I | 3.3 μg | 150 μg | 2.2% | 1.5% | 4545 g |
| Cobalt, Co | 3.1 μg | 10 μg | 31% | 21.7% | 323 g |
| Lithium, Li | 0.8 μg | ~ | |||
| Manganese, Mn | 0.1335 mg | 2 mg | 6.7% | 4.7% | 1498 g |
| Copper, Cu | 81.7 μg | 1000 μg | 8.2% | 5.7% | 1224 g |
| Molybdenum, Mo. | 11.5 μg | 70 μg | 16.4% | 11.5% | 609 g |
| Nickel, Ni | 10.7 μg | ~ | |||
| Olovo, Sn | 9.8 μg | ~ | |||
| Fluorine, F | 21.1 μg | 4000 μg | 0.5% | 0.3% | 18957 g |
| Chrome, Cr | 4.4 μg | 50 μg | 8.8% | 6.1% | 1136 g |
| Zinc, Zn | 0.7136 mg | 12 mg | 5.9% | 4.1% | 1682 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 0.08 g | ~ | |||
| Mono- and disaccharides (sugars) | 3.5 g | max 100 г |
The energy value is 143,1 kcal.
Fresh cabbage salad with meat rich in vitamins and minerals such as: vitamin A – 122,2%, vitamin C – 29,7%, vitamin E – 78%, chlorine – 39,7%, cobalt – 31%, molybdenum – 16,4%
- 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 AND CHEMICAL COMPOSITION OF THE RECIPE INGREDIENTS Fresh cabbage salad with meat PER 100 g
- 28 kCal
- 218 kCal
- 35 kCal
- 899 kCal
- 0 kCal
- 255 kCal
Tags: How to cook, calorie content 143,1 kcal, chemical composition, nutritional value, what vitamins, minerals, cooking method Fresh cabbage salad with meat, recipe, calories, nutrients