Recipe Korean carrots. Calorie, chemical composition and nutritional value.

Ingredients Korean carrots

carrot 1000.0 (gram)
sugar 1.0 (table spoon)
vinegar 4.0 (table spoon)
garlic onion 1.0 (piece)
sunflower oil 5.0 (table spoon)
ground black pepper 1.0 (teaspoon)
table salt 1.0 (table spoon)
Method of preparation

Grate carrots. Cover with salt (you can crush it, but not too much) Drain the juice. Add granulated sugar, garlic (crush), pepper, vinegar and mix everything. Heat oil in a frying pan and pour hot into carrots. Drain the carrot juice there and mix everything. Let it brew a little and can be put in jars. But it doesn’t stagnate with me.

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 value112.6 kCal1684 kCal6.7%6%1496 g
Proteins1.2 g76 g1.6%1.4%6333 g
Fats8.2 g56 g14.6%13%683 g
Carbohydrates9 g219 g4.1%3.6%2433 g
organic acids111.5 g~
Alimentary fiber4.8 g20 g24%21.3%417 g
Water75.3 g2273 g3.3%2.9%3019 g
Ash1.1 g~
Vitamin A, RE6900 μg900 μg766.7%680.9%13 g
Retinol6.9 mg~
Vitamin B1, thiamine0.05 mg1.5 mg3.3%2.9%3000 g
Vitamin B2, riboflavin0.06 mg1.8 mg3.3%2.9%3000 g
Vitamin B5, pantothenic0.2 mg5 mg4%3.6%2500 g
Vitamin B6, pyridoxine0.1 mg2 mg5%4.4%2000 g
Vitamin B9, folate6.9 μg400 μg1.7%1.5%5797 g
Vitamin C, ascorbic4.2 mg90 mg4.7%4.2%2143 g
Vitamin E, alpha tocopherol, TE3.9 mg15 mg26%23.1%385 g
Vitamin H, biotin0.05 μg50 μg0.1%0.1%100000 g
Vitamin PP, NE0.9992 mg20 mg5%4.4%2002 g
niacin0.8 mg~
Potassium, K163.7 mg2500 mg6.5%5.8%1527 g
Calcium, Ca38 mg1000 mg3.8%3.4%2632 g
Magnesium, Mg30.3 mg400 mg7.6%6.7%1320 g
Sodium, Na27.3 mg1300 mg2.1%1.9%4762 g
Sulfur, S9.8 mg1000 mg1%0.9%10204 g
Phosphorus, P45.9 mg800 mg5.7%5.1%1743 g
Chlorine, Cl1764.6 mg2300 mg76.7%68.1%130 g
Trace Elements
Aluminum, Al247.5 μg~
Bohr, B153.3 μg~
Vanadium, V75.9 μg~
Iron, Fe0.7 mg18 mg3.9%3.5%2571 g
Iodine, I4.2 μg150 μg2.8%2.5%3571 g
Cobalt, Co2.3 μg10 μg23%20.4%435 g
Lithium, Li4.6 μg~
Manganese, Mn0.1907 mg2 mg9.5%8.4%1049 g
Copper, Cu73.9 μg1000 μg7.4%6.6%1353 g
Molybdenum, Mo.18.5 μg70 μg26.4%23.4%378 g
Nickel, Ni4.6 μg~
Fluorine, F42.1 μg4000 μg1.1%1%9501 g
Chrome, Cr2.3 μg50 μg4.6%4.1%2174 g
Zinc, Zn0.362 mg12 mg3%2.7%3315 g
Digestible carbohydrates
Starch and dextrins1.1 g~
Mono- and disaccharides (sugars)5.3 gmax 100 г

The energy value is 112,6 kcal.

Carrots in Korean rich in vitamins and minerals such as: vitamin A – 766,7%, vitamin E – 26%, chlorine – 76,7%, cobalt – 23%, molybdenum – 26,4%
  • Vitamin A is responsible for normal development, reproductive function, skin and eye health, and maintaining immunity.
  • 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.
  • Chlorine necessary for the formation and secretion of hydrochloric acid in the body.
  • Cobalt is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism.
  • Molybdenum is a cofactor of many enzymes that provide the metabolism of sulfur-containing amino acids, purines and pyrimidines.
  • 35 kCal
  • 399 kCal
  • 11 kCal
  • 149 kCal
  • 899 kCal
  • 255 kCal
  • 0 kCal
Tags: How to cook, calorie content 112,6 kcal, chemical composition, nutritional value, what vitamins, minerals, cooking method Korean carrots, recipe, calories, nutrients

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