Ingredients Green cabbage soup with egg
| sorrel | 150.0 (gram) |
| spinach | 150.0 (gram) |
| green onion | 60.0 (gram) |
| cucumber | 100.0 (gram) |
| chicken egg | 2.0 (piece) |
| sugar | 10.0 (gram) |
| water | 700.0 (gram) |
| cream | 100.0 (gram) |
Method of preparation
Sorrel and spinach are allowed separately, rubbed, mixed, diluted with hot water, salt, sugar are added, brought to a boil and cooled. Boiled potatoes are diced or mashed. When using one spinach, citric acid is added to the cabbage soup (0,5 g per 1000 g of soup). Green cabbage soup can be prepared from canned sorrel or spinach or from a mixture of sorrel and spinach. Their investment rates are calculated in accordance with the norms of product interchangeability. Cucumbers, eggs, sour cream are put on vacation. You can cook cabbage soup without cucumbers.
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 | 44.9 kCal | 1684 kCal | 2.7% | 6% | 3751 g |
| Proteins | 1.9 g | 76 g | 2.5% | 5.6% | 4000 g |
| Fats | 3.2 g | 56 g | 5.7% | 12.7% | 1750 g |
| Carbohydrates | 2.2 g | 219 g | 1% | 2.2% | 9955 g |
| organic acids | 0.1 g | ~ | |||
| Alimentary fiber | 0.5 g | 20 g | 2.5% | 5.6% | 4000 g |
| Water | 99.3 g | 2273 g | 4.4% | 9.8% | 2289 g |
| Ash | 0.6 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 1200 μg | 900 μg | 133.3% | 296.9% | 75 g |
| Retinol | 1.2 mg | ~ | |||
| Vitamin B1, thiamine | 0.05 mg | 1.5 mg | 3.3% | 7.3% | 3000 g |
| Vitamin B2, riboflavin | 0.1 mg | 1.8 mg | 5.6% | 12.5% | 1800 g |
| Vitamin B4, choline | 27.5 mg | 500 mg | 5.5% | 12.2% | 1818 g |
| Vitamin B5, pantothenic | 0.2 mg | 5 mg | 4% | 8.9% | 2500 g |
| Vitamin B6, pyridoxine | 0.04 mg | 2 mg | 2% | 4.5% | 5000 g |
| Vitamin B9, folate | 14.9 μg | 400 μg | 3.7% | 8.2% | 2685 g |
| Vitamin B12, cobalamin | 0.06 μg | 3 μg | 2% | 4.5% | 5000 g |
| Vitamin C, ascorbic | 17.3 mg | 90 mg | 19.2% | 42.8% | 520 g |
| Vitamin D, calciferol | 0.2 μg | 10 μg | 2% | 4.5% | 5000 g |
| Vitamin E, alpha tocopherol, TE | 0.6 mg | 15 mg | 4% | 8.9% | 2500 g |
| Vitamin H, biotin | 1.9 μg | 50 μg | 3.8% | 8.5% | 2632 g |
| Vitamin PP, NE | 0.5154 mg | 20 mg | 2.6% | 5.8% | 3880 g |
| niacin | 0.2 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 235.2 mg | 2500 mg | 9.4% | 20.9% | 1063 g |
| Calcium, Ca | 41.2 mg | 1000 mg | 4.1% | 9.1% | 2427 g |
| Magnesium, Mg | 28.5 mg | 400 mg | 7.1% | 15.8% | 1404 g |
| Sodium, Na | 19.2 mg | 1300 mg | 1.5% | 3.3% | 6771 g |
| Sulfur, S | 14 mg | 1000 mg | 1.4% | 3.1% | 7143 g |
| Phosphorus, P | 49 mg | 800 mg | 6.1% | 13.6% | 1633 g |
| Chlorine, Cl | 21.2 mg | 2300 mg | 0.9% | 2% | 10849 g |
| Trace Elements | |||||
| Aluminum, Al | 61 μg | ~ | |||
| Iron, Fe | 1.2 mg | 18 mg | 6.7% | 14.9% | 1500 g |
| Iodine, I | 2.2 μg | 150 μg | 1.5% | 3.3% | 6818 g |
| Cobalt, Co | 1.2 μg | 10 μg | 12% | 26.7% | 833 g |
| Manganese, Mn | 0.0286 mg | 2 mg | 1.4% | 3.1% | 6993 g |
| Copper, Cu | 21 μg | 1000 μg | 2.1% | 4.7% | 4762 g |
| Molybdenum, Mo. | 2 μg | 70 μg | 2.9% | 6.5% | 3500 g |
| Selenium, Se | 0.02 μg | 55 μg | 275000 g | ||
| Fluorine, F | 6.4 μg | 4000 μg | 0.2% | 0.4% | 62500 g |
| Chrome, Cr | 1 μg | 50 μg | 2% | 4.5% | 5000 g |
| Zinc, Zn | 0.1329 mg | 12 mg | 1.1% | 2.4% | 9029 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 0.04 g | ~ | |||
| Mono- and disaccharides (sugars) | 1.1 g | max 100 г | |||
| Sterols | |||||
| Cholesterol | 40.9 mg | max 300 mg |
The energy value is 44,9 kcal.
Green cabbage soup with egg rich in vitamins and minerals such as: vitamin A – 133,3%, vitamin C – 19,2%, cobalt – 12%
- 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 Green cabbage soup with egg PER 100 g
- 22 kCal
- 23 kCal
- 20 kCal
- 14 kCal
- 157 kCal
- 399 kCal
- 0 kCal
- 162 kCal
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