Contents
Ingredients Komi-Perm salad (from sauerkraut with meat)
| beef, 1 category | 403.0 (gram) |
| white cabbage, sauerkraut | 610.0 (gram) |
| onion | 100.0 (gram) |
| sunflower oil | 50.0 (gram) |
Method of preparation
The meat is boiled, then cut into 8X8 mm cubes. The sauerkraut is sorted out (washed in cold water, if it is very sour), squeezed and finely chopped. The prepared onions are finely chopped. Combine meat, cabbage and onions, season with vegetable oil and mix.
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 | 143 kCal | 1684 kCal | 8.5% | 5.9% | 1178 g |
| Proteins | 10.5 g | 76 g | 13.8% | 9.7% | 724 g |
| Fats | 10.1 g | 56 g | 18% | 12.6% | 554 g |
| Carbohydrates | 2.8 g | 219 g | 1.3% | 0.9% | 7821 g |
| organic acids | 0.7 g | ~ | |||
| Alimentary fiber | 1.6 g | 20 g | 8% | 5.6% | 1250 g |
| Water | 101.1 g | 2273 g | 4.4% | 3.1% | 2248 g |
| Ash | 2.5 g | ~ | |||
| Vitamins | |||||
| Vitamin B1, thiamine | 0.04 mg | 1.5 mg | 2.7% | 1.9% | 3750 g |
| Vitamin B2, riboflavin | 0.06 mg | 1.8 mg | 3.3% | 2.3% | 3000 g |
| Vitamin B4, choline | 24.6 mg | 500 mg | 4.9% | 3.4% | 2033 g |
| Vitamin B5, pantothenic | 0.2 mg | 5 mg | 4% | 2.8% | 2500 g |
| Vitamin B6, pyridoxine | 0.1 mg | 2 mg | 5% | 3.5% | 2000 g |
| Vitamin B9, folate | 4 μg | 400 μg | 1% | 0.7% | 10000 g |
| Vitamin B12, cobalamin | 0.9 μg | 3 μg | 30% | 21% | 333 g |
| Vitamin C, ascorbic | 19.5 mg | 90 mg | 21.7% | 15.2% | 462 g |
| Vitamin E, alpha tocopherol, TE | 2.3 mg | 15 mg | 15.3% | 10.7% | 652 g |
| Vitamin H, biotin | 1.2 μg | 50 μg | 2.4% | 1.7% | 4167 g |
| Vitamin PP, NE | 3.243 mg | 20 mg | 16.2% | 11.3% | 617 g |
| niacin | 1.5 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 297.5 mg | 2500 mg | 11.9% | 8.3% | 840 g |
| Calcium, Ca | 36.8 mg | 1000 mg | 3.7% | 2.6% | 2717 g |
| Magnesium, Mg | 19.9 mg | 400 mg | 5% | 3.5% | 2010 g |
| Sodium, Na | 587.4 mg | 1300 mg | 45.2% | 31.6% | 221 g |
| Sulfur, S | 94.9 mg | 1000 mg | 9.5% | 6.6% | 1054 g |
| Phosphorus, P | 100.8 mg | 800 mg | 12.6% | 8.8% | 794 g |
| Chlorine, Cl | 25.3 mg | 2300 mg | 1.1% | 0.8% | 9091 g |
| Trace Elements | |||||
| Aluminum, Al | 47.2 μg | ~ | |||
| Bohr, B | 23.6 μg | ~ | |||
| Iron, Fe | 1.6 mg | 18 mg | 8.9% | 6.2% | 1125 g |
| Iodine, I | 3.1 μg | 150 μg | 2.1% | 1.5% | 4839 g |
| Cobalt, Co | 3.2 μg | 10 μg | 32% | 22.4% | 313 g |
| Manganese, Mn | 0.0404 mg | 2 mg | 2% | 1.4% | 4950 g |
| Copper, Cu | 79 μg | 1000 μg | 7.9% | 5.5% | 1266 g |
| Molybdenum, Mo. | 4.4 μg | 70 μg | 6.3% | 4.4% | 1591 g |
| Nickel, Ni | 3.6 μg | ~ | |||
| Olovo, Sn | 28.7 μg | ~ | |||
| Rubidium, Rb | 56.1 μg | ~ | |||
| Fluorine, F | 27.5 μg | 4000 μg | 0.7% | 0.5% | 14545 g |
| Chrome, Cr | 3.3 μg | 50 μg | 6.6% | 4.6% | 1515 g |
| Zinc, Zn | 1.3286 mg | 12 mg | 11.1% | 7.8% | 903 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 0.07 g | ~ | |||
| Mono- and disaccharides (sugars) | 2.7 g | max 100 г |
The energy value is 143 kcal.
Permian Komi salad (from sauerkraut with meat) rich in vitamins and minerals such as: vitamin B12 – 30%, vitamin C – 21,7%, vitamin E – 15,3%, vitamin PP – 16,2%, potassium – 11,9%, phosphorus – 12,6 %, cobalt – 32%, zinc – 11,1%
- Vitamin B12 plays an important role in the metabolism and conversion of amino acids. Folate and vitamin B12 are interrelated vitamins and are involved in blood formation. Lack of vitamin B12 leads to the development of partial or secondary folate deficiency, as well as anemia, leukopenia, thrombocytopenia.
- 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.
- Vitamin E possesses antioxidant properties, is necessary for the functioning of the gonads, heart muscle, is a universal stabilizer of cell membranes. With a deficiency of vitamin E, hemolysis of erythrocytes and neurological disorders are observed.
- Vitamin PP participates in redox reactions of energy metabolism. Insufficient vitamin intake is accompanied by disruption of the normal state of the skin, gastrointestinal tract and nervous system.
- potassium is the main intracellular ion that takes part in the regulation of water, acid and electrolyte balance, participates in the processes of nerve impulses, pressure regulation.
- Phosphorus takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is a part of phospholipids, nucleotides and nucleic acids, is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, rickets.
- Cobalt is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism.
- Zinc is a part of more than 300 enzymes, participates in the processes of synthesis and decomposition of carbohydrates, proteins, fats, nucleic acids and in the regulation of the expression of a number of genes. Insufficient consumption leads to anemia, secondary immunodeficiency, liver cirrhosis, sexual dysfunction, and fetal malformations. Recent studies have revealed the ability of high doses of zinc to disrupt copper absorption and thereby contribute to the development of anemia.
Calorie content AND CHEMICAL COMPOSITION OF THE RECIPE INGREDIENTS Komi-Perm salad (from sauerkraut with meat) PER 100 g
- 218 kCal
- 23 kCal
- 41 kCal
- 899 kCal
Tags: How to cook, calorie content 143 kcal, chemical composition, nutritional value, what vitamins, minerals, cooking method Permian Komi salad (from sauerkraut with meat), recipe, calories, nutrients