Ingredients Fresh vegetable salad
| salad | 100.0 (gram) |
| cucumber | 2.0 (piece) |
| radish | 7.0 (piece) |
| carrot | 1.0 (piece) |
| potatoes | 3.0 (piece) |
| tomatoes | 2.0 (piece) |
| green onion | 50.0 (gram) |
| cream | 150.0 (gram) |
| vinegar | 20.0 (gram) |
| powdered sugar | 10.0 (gram) |
Method of preparation
Cut the washed and dried green salad, put in a slide in a salad bowl. Place carrots, tomatoes, potatoes, radishes, cucumbers and green onions around the salad. Place the circles of hard-boiled eggs in the center of the green salad slide. Prepare the sauce from sour cream, vinegar and sugar. Lightly salt the salad before serving. Serve the sauce separately in a gravy boat .. prepare the sauce with vinegar and sugar. Lightly salt the salad before serving. Serve the sauce separately in a gravy boat.
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 | 77.5 kCal | 1684 kCal | 4.6% | 5.9% | 2173 g |
| Proteins | 1.6 g | 76 g | 2.1% | 2.7% | 4750 g |
| Fats | 4.4 g | 56 g | 7.9% | 10.2% | 1273 g |
| Carbohydrates | 8.3 g | 219 g | 3.8% | 4.9% | 2639 g |
| organic acids | 0.2 g | ~ | |||
| Alimentary fiber | 1.3 g | 20 g | 6.5% | 8.4% | 1538 g |
| Water | 94.5 g | 2273 g | 4.2% | 5.4% | 2405 g |
| Ash | 0.8 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 1100 μg | 900 μg | 122.2% | 157.7% | 82 g |
| Retinol | 1.1 mg | ~ | |||
| Vitamin B1, thiamine | 0.06 mg | 1.5 mg | 4% | 5.2% | 2500 g |
| Vitamin B2, riboflavin | 0.07 mg | 1.8 mg | 3.9% | 5% | 2571 g |
| Vitamin B4, choline | 17.3 mg | 500 mg | 3.5% | 4.5% | 2890 g |
| Vitamin B5, pantothenic | 0.2 mg | 5 mg | 4% | 5.2% | 2500 g |
| Vitamin B6, pyridoxine | 0.2 mg | 2 mg | 10% | 12.9% | 1000 g |
| Vitamin B9, folate | 12.7 μg | 400 μg | 3.2% | 4.1% | 3150 g |
| Vitamin B12, cobalamin | 0.05 μg | 3 μg | 1.7% | 2.2% | 6000 g |
| Vitamin C, ascorbic | 16.3 mg | 90 mg | 18.1% | 23.4% | 552 g |
| Vitamin D, calciferol | 0.02 μg | 10 μg | 0.2% | 0.3% | 50000 g |
| Vitamin E, alpha tocopherol, TE | 0.3 mg | 15 mg | 2% | 2.6% | 5000 g |
| Vitamin H, biotin | 1 μg | 50 μg | 2% | 2.6% | 5000 g |
| Vitamin PP, NE | 0.8656 mg | 20 mg | 4.3% | 5.5% | 2311 g |
| niacin | 0.6 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 340.9 mg | 2500 mg | 13.6% | 17.5% | 733 g |
| Calcium, Ca | 42.3 mg | 1000 mg | 4.2% | 5.4% | 2364 g |
| Magnesium, Mg | 22.6 mg | 400 mg | 5.7% | 7.4% | 1770 g |
| Sodium, Na | 18.9 mg | 1300 mg | 1.5% | 1.9% | 6878 g |
| Sulfur, S | 13.7 mg | 1000 mg | 1.4% | 1.8% | 7299 g |
| Phosphorus, P | 51.8 mg | 800 mg | 6.5% | 8.4% | 1544 g |
| Chlorine, Cl | 58.7 mg | 2300 mg | 2.6% | 3.4% | 3918 g |
| Trace Elements | |||||
| Aluminum, Al | 404.3 μg | ~ | |||
| Bohr, B | 91.6 μg | ~ | |||
| Vanadium, V | 98.1 μg | ~ | |||
| Iron, Fe | 1 mg | 18 mg | 5.6% | 7.2% | 1800 g |
| Iodine, I | 5.8 μg | 150 μg | 3.9% | 5% | 2586 g |
| Cobalt, Co | 4 μg | 10 μg | 40% | 51.6% | 250 g |
| Lithium, Li | 29.2 μg | ~ | |||
| Manganese, Mn | 0.1831 mg | 2 mg | 9.2% | 11.9% | 1092 g |
| Copper, Cu | 127.8 μg | 1000 μg | 12.8% | 16.5% | 782 g |
| Molybdenum, Mo. | 7.3 μg | 70 μg | 10.4% | 13.4% | 959 g |
| Nickel, Ni | 7.2 μg | ~ | |||
| Rubidium, Rb | 175 μg | ~ | |||
| Selenium, Se | 0.04 μg | 55 μg | 0.1% | 0.1% | 137500 g |
| Fluorine, F | 28.7 μg | 4000 μg | 0.7% | 0.9% | 13937 g |
| Chrome, Cr | 7.5 μg | 50 μg | 15% | 19.4% | 667 g |
| Zinc, Zn | 0.309 mg | 12 mg | 2.6% | 3.4% | 3883 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 4 g | ~ | |||
| Mono- and disaccharides (sugars) | 2.7 g | max 100 г |
The energy value is 77,5 kcal.
A fresh vegetable salad rich in vitamins and minerals such as: vitamin A – 122,2%, vitamin C – 18,1%, potassium – 13,6%, cobalt – 40%, copper – 12,8%, chromium – 15%
- 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.
- potassium is the main intracellular ion that takes part in the regulation of water, acid and electrolyte balance, participates in the processes of nerve impulses, pressure regulation.
- Cobalt is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism.
- Copper is a part of enzymes with redox activity and involved in iron metabolism, stimulates the absorption of proteins and carbohydrates. Participates in the processes of providing the tissues of the human body with oxygen. The deficiency is manifested by disorders in the formation of the cardiovascular system and skeleton, the development of connective tissue dysplasia.
- Chrome participates in the regulation of blood glucose levels, enhancing the effect of insulin. Deficiency leads to decreased glucose tolerance.
CALORIES AND CHEMICAL COMPOSITION OF THE RECIPE INGREDIENTS Fresh vegetable salad PER 100 g
- 16 kCal
- 14 kCal
- 20 kCal
- 35 kCal
- 77 kCal
- 24 kCal
- 20 kCal
- 162 kCal
- 11 kCal
- 399 kCal
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