Contents
Ingredients Fried tomatoes, eggplants and other vegetables
| tomatoes | 280.0 (gram) |
| wheat flour, premium | 5.0 (gram) |
| cooking fat | 15.0 (gram) |
| cream | 40.0 (gram) |
Method of preparation
The prepared tomatoes are washed, cut across into circles, salted and fried on both sides. Eggplants are washed, peeled, cut into circles, salted and left for 10-15 minutes to remove bitterness, then washed, dried, breaded in flour and fried on both sides. Zucchini with dense pulp, small seeds and pumpkin are peeled from pumpkin and large squash, remove seeds, cut into slices or slices, sprinkle with salt, breaded in flour and fried on both sides. Eggplants and pumpkin are brought to readiness in an oven. When serving, the fried vegetables are poured with sour cream or milk, or sour cream, or sour cream sauce with tomato and sprinkled with chopped parsley and dill
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 | 119.4 kCal | 1684 kCal | 7.1% | 5.9% | 1410 g |
| Proteins | 1.2 g | 76 g | 1.6% | 1.3% | 6333 g |
| Fats | 10.6 g | 56 g | 18.9% | 15.8% | 528 g |
| Carbohydrates | 5.1 g | 219 g | 2.3% | 1.9% | 4294 g |
| organic acids | 0.4 g | ~ | |||
| Alimentary fiber | 0.9 g | 20 g | 4.5% | 3.8% | 2222 g |
| Water | 101.4 g | 2273 g | 4.5% | 3.8% | 2242 g |
| Ash | 0.8 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 1000 μg | 900 μg | 111.1% | 93% | 90 g |
| Retinol | 1 mg | ~ | |||
| Vitamin B1, thiamine | 0.05 mg | 1.5 mg | 3.3% | 2.8% | 3000 g |
| Vitamin B2, riboflavin | 0.06 mg | 1.8 mg | 3.3% | 2.8% | 3000 g |
| Vitamin B4, choline | 20.2 mg | 500 mg | 4% | 3.4% | 2475 g |
| Vitamin B5, pantothenic | 0.2 mg | 5 mg | 4% | 3.4% | 2500 g |
| Vitamin B6, pyridoxine | 0.1 mg | 2 mg | 5% | 4.2% | 2000 g |
| Vitamin B9, folate | 11.6 μg | 400 μg | 2.9% | 2.4% | 3448 g |
| Vitamin B12, cobalamin | 0.06 μg | 3 μg | 2% | 1.7% | 5000 g |
| Vitamin C, ascorbic | 15 mg | 90 mg | 16.7% | 14% | 600 g |
| Vitamin D, calciferol | 0.02 μg | 10 μg | 0.2% | 0.2% | 50000 g |
| Vitamin E, alpha tocopherol, TE | 0.5 mg | 15 mg | 3.3% | 2.8% | 3000 g |
| Vitamin H, biotin | 1.7 μg | 50 μg | 3.4% | 2.8% | 2941 g |
| Vitamin PP, NE | 0.6992 mg | 20 mg | 3.5% | 2.9% | 2860 g |
| niacin | 0.5 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 267.9 mg | 2500 mg | 10.7% | 9% | 933 g |
| Calcium, Ca | 25.6 mg | 1000 mg | 2.6% | 2.2% | 3906 g |
| Silicon, Si | 0.08 mg | 30 mg | 0.3% | 0.3% | 37500 g |
| Magnesium, Mg | 18.7 mg | 400 mg | 4.7% | 3.9% | 2139 g |
| Sodium, Na | 39.7 mg | 1300 mg | 3.1% | 2.6% | 3275 g |
| Sulfur, S | 11.7 mg | 1000 mg | 1.2% | 1% | 8547 g |
| Phosphorus, P | 33.3 mg | 800 mg | 4.2% | 3.5% | 2402 g |
| Chlorine, Cl | 59.1 mg | 2300 mg | 2.6% | 2.2% | 3892 g |
| Trace Elements | |||||
| Aluminum, Al | 20.3 μg | ~ | |||
| Bohr, B | 100.2 μg | ~ | |||
| Vanadium, V | 1.7 μg | ~ | |||
| Iron, Fe | 0.8 mg | 18 mg | 4.4% | 3.7% | 2250 g |
| Iodine, I | 2.8 μg | 150 μg | 1.9% | 1.6% | 5357 g |
| Cobalt, Co | 5.3 μg | 10 μg | 53% | 44.4% | 189 g |
| Manganese, Mn | 0.1326 mg | 2 mg | 6.6% | 5.5% | 1508 g |
| Copper, Cu | 100.2 μg | 1000 μg | 10% | 8.4% | 998 g |
| Molybdenum, Mo. | 7.1 μg | 70 μg | 10.1% | 8.5% | 986 g |
| Nickel, Ni | 11.3 μg | ~ | |||
| Olovo, Sn | 0.1 μg | ~ | |||
| Rubidium, Rb | 132.4 μg | ~ | |||
| Selenium, Se | 0.2 μg | 55 μg | 0.4% | 0.3% | 27500 g |
| Titan, you | 0.2 μg | ~ | |||
| Fluorine, F | 19.9 μg | 4000 μg | 0.5% | 0.4% | 20101 g |
| Chrome, Cr | 4.4 μg | 50 μg | 8.8% | 7.4% | 1136 g |
| Zinc, Zn | 0.2236 mg | 12 mg | 1.9% | 1.6% | 5367 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 1.5 g | ~ | |||
| Mono- and disaccharides (sugars) | 2.7 g | max 100 г |
The energy value is 119,4 kcal.
Fried tomatoes, eggplants and other vegetables rich in vitamins and minerals such as: vitamin A – 111,1%, vitamin C – 16,7%, cobalt – 53%
- 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 AND CHEMICAL COMPOSITION OF THE RECIPE INGREDIENTS Tomatoes, eggplants and other vegetables per 100 g
- 24 kCal
- 334 kCal
- 897 kCal
- 162 kCal
Tags: How to cook, calorie content 119,4 kcal, chemical composition, nutritional value, what vitamins, minerals, cooking method Tomatoes, eggplants and other fried vegetables, recipe, calories, nutrients