Ingredients Fried salad “Universal”
| onion | 1.0 (piece) |
| White cabbage | 0.5 (piece) |
| carrot | 1.0 (piece) |
| squash | 1.0 (piece) |
| apples | 3.0 (piece) |
| sweet red pepper | 4.0 (piece) |
| tomato paste | 80.0 (gram) |
| table salt | 0.5 (teaspoon) |
| pepper fragrant | 0.5 (teaspoon) |
Method of preparation
Fry a large onion in vegetable oil, add chopped cabbage and carrots in slices and simmer for 30-35 minutes. Add apples, zucchini, bell peppers (all together or whatever is on hand), stew for another 10 minutes. Season with tomato sauce like “Krasnodar” and spices (allspice, coriander), salt and pepper; add sugar to taste if necessary. Keep on low heat for another 5-7 minutes. Hot served with meat, sausages. Cold – like a salad. Add potatoes and green peas to make an excellent stew.
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 | 26.6 kCal | 1684 kCal | 1.6% | 6% | 6331 g |
| Proteins | 1 g | 76 g | 1.3% | 4.9% | 7600 g |
| Fats | 0.2 g | 56 g | 0.4% | 1.5% | 28000 g |
| Carbohydrates | 5.5 g | 219 g | 2.5% | 9.4% | 3982 g |
| organic acids | 10.6 g | ~ | |||
| Alimentary fiber | 1.7 g | 20 g | 8.5% | 32% | 1176 g |
| Water | 89.5 g | 2273 g | 3.9% | 14.7% | 2540 g |
| Ash | 0.6 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 300 μg | 900 μg | 33.3% | 125.2% | 300 g |
| Retinol | 0.3 mg | ~ | |||
| Vitamin B1, thiamine | 0.03 mg | 1.5 mg | 2% | 7.5% | 5000 g |
| Vitamin B2, riboflavin | 0.03 mg | 1.8 mg | 1.7% | 6.4% | 6000 g |
| Vitamin B5, pantothenic | 0.09 mg | 5 mg | 1.8% | 6.8% | 5556 g |
| Vitamin B6, pyridoxine | 0.1 mg | 2 mg | 5% | 18.8% | 2000 g |
| Vitamin B9, folate | 8.5 μg | 400 μg | 2.1% | 7.9% | 4706 g |
| Vitamin C, ascorbic | 14.2 mg | 90 mg | 15.8% | 59.4% | 634 g |
| Vitamin E, alpha tocopherol, TE | 0.2 mg | 15 mg | 1.3% | 4.9% | 7500 g |
| Vitamin H, biotin | 0.2 μg | 50 μg | 0.4% | 1.5% | 25000 g |
| Vitamin PP, NE | 0.666 mg | 20 mg | 3.3% | 12.4% | 3003 g |
| niacin | 0.5 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 265.9 mg | 2500 mg | 10.6% | 39.8% | 940 g |
| Calcium, Ca | 23.2 mg | 1000 mg | 2.3% | 8.6% | 4310 g |
| Magnesium, Mg | 12.5 mg | 400 mg | 3.1% | 11.7% | 3200 g |
| Sodium, Na | 11.4 mg | 1300 mg | 0.9% | 3.4% | 11404 g |
| Sulfur, S | 10.5 mg | 1000 mg | 1.1% | 4.1% | 9524 g |
| Phosphorus, P | 19.2 mg | 800 mg | 2.4% | 9% | 4167 g |
| Chlorine, Cl | 169.5 mg | 2300 mg | 7.4% | 27.8% | 1357 g |
| Trace Elements | |||||
| Aluminum, Al | 152.7 μg | ~ | |||
| Bohr, B | 91.5 μg | ~ | |||
| Vanadium, V | 3 μg | ~ | |||
| Iron, Fe | 0.8 mg | 18 mg | 4.4% | 16.5% | 2250 g |
| Iodine, I | 1.3 μg | 150 μg | 0.9% | 3.4% | 11538 g |
| Cobalt, Co | 1.1 μg | 10 μg | 11% | 41.4% | 909 g |
| Lithium, Li | 0.1 μg | ~ | |||
| Manganese, Mn | 0.0616 mg | 2 mg | 3.1% | 11.7% | 3247 g |
| Copper, Cu | 43.6 μg | 1000 μg | 4.4% | 16.5% | 2294 g |
| Molybdenum, Mo. | 3.8 μg | 70 μg | 5.4% | 20.3% | 1842 g |
| Nickel, Ni | 6.2 μg | ~ | |||
| Rubidium, Rb | 20.2 μg | ~ | |||
| Fluorine, F | 5.7 μg | 4000 μg | 0.1% | 0.4% | 70175 g |
| Chrome, Cr | 2.1 μg | 50 μg | 4.2% | 15.8% | 2381 g |
| Zinc, Zn | 0.1594 mg | 12 mg | 1.3% | 4.9% | 7528 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 0.2 g | ~ | |||
| Mono- and disaccharides (sugars) | 5.3 g | max 100 г |
The energy value is 26,6 kcal.
Fried salad “Universal” rich in vitamins and minerals such as: vitamin A – 33,3%, vitamin C – 15,8%, cobalt – 11%
- 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.
- Cobalt is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism.
Calorie content AND CHEMICAL COMPOSITION OF THE RECIPE INGREDIENTS Fried salad “Universal” PER 100 g
- 41 kCal
- 28 kCal
- 35 kCal
- 24 kCal
- 47 kCal
- 26 kCal
- 102 kCal
- 0 kCal
- 0 kCal
Tags: How to cook, calorie content 26,6 kcal, chemical composition, nutritional value, what vitamins, minerals, cooking method Fried salad “Universal”, recipe, calories, nutrients