Ingredients Milk Rice Soup
| milk cow | 1000.0 (gram) |
| rice groats | 4.0 (table spoon) |
| butter | 1.0 (table spoon) |
| sugar | 1.0 (teaspoon) |
Method of preparation
Rinse the rice well, discard in a colander; when the water is drained, put the rice in boiling milk, add salt, sugar and cook for 30 minutes. When serving the table, put butter.
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 | 99.2 kCal | 1684 kCal | 5.9% | 5.9% | 1698 g |
| Proteins | 3.1 g | 76 g | 4.1% | 4.1% | 2452 g |
| Fats | 5 g | 56 g | 8.9% | 9% | 1120 g |
| Carbohydrates | 11.1 g | 219 g | 5.1% | 5.1% | 1973 g |
| organic acids | 0.08 g | ~ | |||
| Alimentary fiber | 0.04 g | 20 g | 0.2% | 0.2% | 50000 g |
| Water | 77.4 g | 2273 g | 3.4% | 3.4% | 2937 g |
| Ash | 0.7 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 30 μg | 900 μg | 3.3% | 3.3% | 3000 g |
| Retinol | 0.03 mg | ~ | |||
| Vitamin B1, thiamine | 0.04 mg | 1.5 mg | 2.7% | 2.7% | 3750 g |
| Vitamin B2, riboflavin | 0.1 mg | 1.8 mg | 5.6% | 5.6% | 1800 g |
| Vitamin B4, choline | 25.8 mg | 500 mg | 5.2% | 5.2% | 1938 g |
| Vitamin B5, pantothenic | 0.3 mg | 5 mg | 6% | 6% | 1667 g |
| Vitamin B6, pyridoxine | 0.06 mg | 2 mg | 3% | 3% | 3333 g |
| Vitamin B9, folate | 5.7 μg | 400 μg | 1.4% | 1.4% | 7018 g |
| Vitamin B12, cobalamin | 0.3 μg | 3 μg | 10% | 10.1% | 1000 g |
| Vitamin C, ascorbic | 0.8 mg | 90 mg | 0.9% | 0.9% | 11250 g |
| Vitamin D, calciferol | 0.05 μg | 10 μg | 0.5% | 0.5% | 20000 g |
| Vitamin E, alpha tocopherol, TE | 0.2 mg | 15 mg | 1.3% | 1.3% | 7500 g |
| Vitamin H, biotin | 2.9 μg | 50 μg | 5.8% | 5.8% | 1724 g |
| Vitamin PP, NE | 0.7146 mg | 20 mg | 3.6% | 3.6% | 2799 g |
| niacin | 0.2 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 129.2 mg | 2500 mg | 5.2% | 5.2% | 1935 g |
| Calcium, Ca | 96.1 mg | 1000 mg | 9.6% | 9.7% | 1041 g |
| Silicon, Si | 9.3 mg | 30 mg | 31% | 31.3% | 323 g |
| Magnesium, Mg | 15.4 mg | 400 mg | 3.9% | 3.9% | 2597 g |
| Sodium, Na | 42.2 mg | 1300 mg | 3.2% | 3.2% | 3081 g |
| Sulfur, S | 27.5 mg | 1000 mg | 2.8% | 2.8% | 3636 g |
| Phosphorus, P | 87.5 mg | 800 mg | 10.9% | 11% | 914 g |
| Chlorine, Cl | 90.4 mg | 2300 mg | 3.9% | 3.9% | 2544 g |
| Trace Elements | |||||
| Aluminum, Al | 40 μg | ~ | |||
| Bohr, B | 11.2 μg | ~ | |||
| Iron, Fe | 0.2 mg | 18 mg | 1.1% | 1.1% | 9000 g |
| Iodine, I | 7.3 μg | 150 μg | 4.9% | 4.9% | 2055 g |
| Cobalt, Co | 0.7 μg | 10 μg | 7% | 7.1% | 1429 g |
| Manganese, Mn | 0.1214 mg | 2 mg | 6.1% | 6.1% | 1647 g |
| Copper, Cu | 33 μg | 1000 μg | 3.3% | 3.3% | 3030 g |
| Molybdenum, Mo. | 4.3 μg | 70 μg | 6.1% | 6.1% | 1628 g |
| Nickel, Ni | 0.3 μg | ~ | |||
| Olovo, Sn | 10.4 μg | ~ | |||
| Selenium, Se | 1.6 μg | 55 μg | 2.9% | 2.9% | 3438 g |
| Strontium, Sr. | 13.6 μg | ~ | |||
| Fluorine, F | 20.7 μg | 4000 μg | 0.5% | 0.5% | 19324 g |
| Chrome, Cr | 1.8 μg | 50 μg | 3.6% | 3.6% | 2778 g |
| Zinc, Zn | 0.4551 mg | 12 mg | 3.8% | 3.8% | 2637 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 6.6 g | ~ | |||
| Mono- and disaccharides (sugars) | 4.1 g | max 100 г |
The energy value is 99,2 kcal.
Rice milk soup rich in vitamins and minerals such as: silicon – 31%
- Silicon is included as a structural component in glycosaminoglycans and stimulates collagen synthesis.
Calorie content AND CHEMICAL COMPOSITION OF THE INGREDIENTS OF THE RECIPE Milk Rice Soup PER 100 g
- 60 kCal
- 333 kCal
- 661 kCal
- 399 kCal
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