Recipe Fried tomatoes, eggplants and other vegetables. Calorie, chemical composition and nutritional value.

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.
NutrientQuantityNorm**% of the norm in 100 g% of the norm in 100 kcal100% normal
Calorie value119.4 kCal1684 kCal7.1%5.9%1410 g
Proteins1.2 g76 g1.6%1.3%6333 g
Fats10.6 g56 g18.9%15.8%528 g
Carbohydrates5.1 g219 g2.3%1.9%4294 g
organic acids0.4 g~
Alimentary fiber0.9 g20 g4.5%3.8%2222 g
Water101.4 g2273 g4.5%3.8%2242 g
Ash0.8 g~
Vitamin A, RE1000 μg900 μg111.1%93%90 g
Retinol1 mg~
Vitamin B1, thiamine0.05 mg1.5 mg3.3%2.8%3000 g
Vitamin B2, riboflavin0.06 mg1.8 mg3.3%2.8%3000 g
Vitamin B4, choline20.2 mg500 mg4%3.4%2475 g
Vitamin B5, pantothenic0.2 mg5 mg4%3.4%2500 g
Vitamin B6, pyridoxine0.1 mg2 mg5%4.2%2000 g
Vitamin B9, folate11.6 μg400 μg2.9%2.4%3448 g
Vitamin B12, cobalamin0.06 μg3 μg2%1.7%5000 g
Vitamin C, ascorbic15 mg90 mg16.7%14%600 g
Vitamin D, calciferol0.02 μg10 μg0.2%0.2%50000 g
Vitamin E, alpha tocopherol, TE0.5 mg15 mg3.3%2.8%3000 g
Vitamin H, biotin1.7 μg50 μg3.4%2.8%2941 g
Vitamin PP, NE0.6992 mg20 mg3.5%2.9%2860 g
niacin0.5 mg~
Potassium, K267.9 mg2500 mg10.7%9%933 g
Calcium, Ca25.6 mg1000 mg2.6%2.2%3906 g
Silicon, Si0.08 mg30 mg0.3%0.3%37500 g
Magnesium, Mg18.7 mg400 mg4.7%3.9%2139 g
Sodium, Na39.7 mg1300 mg3.1%2.6%3275 g
Sulfur, S11.7 mg1000 mg1.2%1%8547 g
Phosphorus, P33.3 mg800 mg4.2%3.5%2402 g
Chlorine, Cl59.1 mg2300 mg2.6%2.2%3892 g
Trace Elements
Aluminum, Al20.3 μg~
Bohr, B100.2 μg~
Vanadium, V1.7 μg~
Iron, Fe0.8 mg18 mg4.4%3.7%2250 g
Iodine, I2.8 μg150 μg1.9%1.6%5357 g
Cobalt, Co5.3 μg10 μg53%44.4%189 g
Manganese, Mn0.1326 mg2 mg6.6%5.5%1508 g
Copper, Cu100.2 μg1000 μg10%8.4%998 g
Molybdenum, Mo.7.1 μg70 μg10.1%8.5%986 g
Nickel, Ni11.3 μg~
Olovo, Sn0.1 μg~
Rubidium, Rb132.4 μg~
Selenium, Se0.2 μg55 μg0.4%0.3%27500 g
Titan, you0.2 μg~
Fluorine, F19.9 μg4000 μg0.5%0.4%20101 g
Chrome, Cr4.4 μg50 μg8.8%7.4%1136 g
Zinc, Zn0.2236 mg12 mg1.9%1.6%5367 g
Digestible carbohydrates
Starch and dextrins1.5 g~
Mono- and disaccharides (sugars)2.7 gmax 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

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