Ingredients Green beans with curd
| beans pod | 500.0 (gram) |
| table salt | 0.5 (teaspoon) |
| parsley | 1.0 (table spoon) |
| water | 0.5 (grain glass) |
| bold cottage cheese 9% | 200.0 (gram) |
| animal fat | 4.0 (table spoon) |
| butter | 2.0 (table spoon) |
| chicken egg | 2.0 (piece) |
| onion | 1.0 (piece) |
| breadcrumbs | 100.0 (gram) |
| hard cheese | 2.0 (table spoon) |
Method of preparation
Cut off the ends of the bean pods, remove the side veins, cut the pods across, put in a saucepan with a little water, salt and simmer until softened. Mix cottage cheese with a beaten egg, finely chopped, sautéed onions, parsley, grated cheese, salt and half of the bread crumbs. Put beans and curd mass in layers in a greased form, put a layer of curd cheese last, sprinkle with breadcrumbs, spread pieces of butter on the surface. Bake in the oven. Serve with lamb meat, duck, game.
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 | 119.1 kCal | 1684 kCal | 7.1% | 6% | 1414 g |
| Proteins | 5.7 g | 76 g | 7.5% | 6.3% | 1333 g |
| Fats | 9.6 g | 56 g | 17.1% | 14.4% | 583 g |
| Carbohydrates | 2.6 g | 219 g | 1.2% | 1% | 8423 g |
| organic acids | 17.7 g | ~ | |||
| Alimentary fiber | 1 g | 20 g | 5% | 4.2% | 2000 g |
| Water | 66.2 g | 2273 g | 2.9% | 2.4% | 3434 g |
| Ash | 0.6 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 200 μg | 900 μg | 22.2% | 18.6% | 450 g |
| Retinol | 0.2 mg | ~ | |||
| Vitamin B1, thiamine | 0.05 mg | 1.5 mg | 3.3% | 2.8% | 3000 g |
| Vitamin B2, riboflavin | 0.1 mg | 1.8 mg | 5.6% | 4.7% | 1800 g |
| Vitamin B4, choline | 16.2 mg | 500 mg | 3.2% | 2.7% | 3086 g |
| Vitamin B5, pantothenic | 0.2 mg | 5 mg | 4% | 3.4% | 2500 g |
| Vitamin B6, pyridoxine | 0.08 mg | 2 mg | 4% | 3.4% | 2500 g |
| Vitamin B9, folate | 15.7 μg | 400 μg | 3.9% | 3.3% | 2548 g |
| Vitamin B12, cobalamin | 0.06 μg | 3 μg | 2% | 1.7% | 5000 g |
| Vitamin C, ascorbic | 4.9 mg | 90 mg | 5.4% | 4.5% | 1837 g |
| Vitamin D, calciferol | 0.2 μg | 10 μg | 2% | 1.7% | 5000 g |
| Vitamin E, alpha tocopherol, TE | 0.3 mg | 15 mg | 2% | 1.7% | 5000 g |
| Vitamin H, biotin | 1.3 μg | 50 μg | 2.6% | 2.2% | 3846 g |
| Vitamin PP, NE | 1.2462 mg | 20 mg | 6.2% | 5.2% | 1605 g |
| niacin | 0.3 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 150.4 mg | 2500 mg | 6% | 5% | 1662 g |
| Calcium, Ca | 80.5 mg | 1000 mg | 8.1% | 6.8% | 1242 g |
| Magnesium, Mg | 16.8 mg | 400 mg | 4.2% | 3.5% | 2381 g |
| Sodium, Na | 36.6 mg | 1300 mg | 2.8% | 2.4% | 3552 g |
| Sulfur, S | 14.4 mg | 1000 mg | 1.4% | 1.2% | 6944 g |
| Phosphorus, P | 72.5 mg | 800 mg | 9.1% | 7.6% | 1103 g |
| Chlorine, Cl | 281.2 mg | 2300 mg | 12.2% | 10.2% | 818 g |
| Trace Elements | |||||
| Aluminum, Al | 13.7 μg | ~ | |||
| Bohr, B | 6.8 μg | ~ | |||
| Iron, Fe | 0.8 mg | 18 mg | 4.4% | 3.7% | 2250 g |
| Iodine, I | 1.4 μg | 150 μg | 0.9% | 0.8% | 10714 g |
| Cobalt, Co | 0.9 μg | 10 μg | 9% | 7.6% | 1111 g |
| Manganese, Mn | 0.0132 mg | 2 mg | 0.7% | 0.6% | 15152 g |
| Copper, Cu | 11.2 μg | 1000 μg | 1.1% | 0.9% | 8929 g |
| Molybdenum, Mo. | 0.9 μg | 70 μg | 1.3% | 1.1% | 7778 g |
| Nickel, Ni | 0.1 μg | ~ | |||
| Rubidium, Rb | 16.3 μg | ~ | |||
| Fluorine, F | 4.6 μg | 4000 μg | 0.1% | 0.1% | 86957 g |
| Chrome, Cr | 0.3 μg | 50 μg | 0.6% | 0.5% | 16667 g |
| Zinc, Zn | 0.1968 mg | 12 mg | 1.6% | 1.3% | 6098 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 0.8 g | ~ | |||
| Mono- and disaccharides (sugars) | 1.5 g | max 100 г | |||
| Sterols | |||||
| Cholesterol | 38.6 mg | max 300 mg |
The energy value is 119,1 kcal.
Green beans with curd rich in vitamins and minerals such as: vitamin A – 22,2%, chlorine – 12,2%
- Vitamin A is responsible for normal development, reproductive function, skin and eye health, and maintaining immunity.
- Chlorine necessary for the formation and secretion of hydrochloric acid in the body.
Calorie content AND CHEMICAL COMPOSITION OF THE RECIPE INGREDIENTS Green beans with cottage cheese PER 100 g
- 23 kCal
- 0 kCal
- 49 kCal
- 0 kCal
- 169 kCal
- 899 kCal
- 661 kCal
- 157 kCal
- 41 kCal
- 364 kCal
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