Contents
Ingredients Milk sauce (for roasting vegetables, meat, fish)
| milk cow | 1000.0 (gram) |
| butter | 100.0 (gram) |
| wheat flour, premium | 100.0 (gram) |
Method of preparation
Milk sauce of medium thickness is prepared in the same way as indicated in the recipe. No. 549. To improve the taste and elasticity, you can add 2-3 raw egg yolks to the sauce. for 1 kg of sauce.
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 | 144.4 kCal | 1684 kCal | 8.6% | 6% | 1166 g |
| Proteins | 3.4 g | 76 g | 4.5% | 3.1% | 2235 g |
| Fats | 10.1 g | 56 g | 18% | 12.5% | 554 g |
| Carbohydrates | 10.6 g | 219 g | 4.8% | 3.3% | 2066 g |
| organic acids | 0.09 g | ~ | |||
| Alimentary fiber | 0.009 g | 20 g | 222222 g | ||
| Water | 78.9 g | 2273 g | 3.5% | 2.4% | 2881 g |
| Ash | 0.7 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 100 μg | 900 μg | 11.1% | 7.7% | 900 g |
| Retinol | 0.1 mg | ~ | |||
| Vitamin B1, thiamine | 0.05 mg | 1.5 mg | 3.3% | 2.3% | 3000 g |
| Vitamin B2, riboflavin | 0.1 mg | 1.8 mg | 5.6% | 3.9% | 1800 g |
| Vitamin B4, choline | 24.3 mg | 500 mg | 4.9% | 3.4% | 2058 g |
| Vitamin B5, pantothenic | 0.3 mg | 5 mg | 6% | 4.2% | 1667 g |
| Vitamin B6, pyridoxine | 0.06 mg | 2 mg | 3% | 2.1% | 3333 g |
| Vitamin B9, folate | 6.6 μg | 400 μg | 1.7% | 1.2% | 6061 g |
| Vitamin B12, cobalamin | 0.3 μg | 3 μg | 10% | 6.9% | 1000 g |
| Vitamin C, ascorbic | 0.9 mg | 90 mg | 1% | 0.7% | 10000 g |
| Vitamin D, calciferol | 0.06 μg | 10 μg | 0.6% | 0.4% | 16667 g |
| Vitamin E, alpha tocopherol, TE | 0.5 mg | 15 mg | 3.3% | 2.3% | 3000 g |
| Vitamin H, biotin | 2.8 μg | 50 μg | 5.6% | 3.9% | 1786 g |
| Vitamin PP, NE | 0.7644 mg | 20 mg | 3.8% | 2.6% | 2616 g |
| niacin | 0.2 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 133.9 mg | 2500 mg | 5.4% | 3.7% | 1867 g |
| Calcium, Ca | 99.6 mg | 1000 mg | 10% | 6.9% | 1004 g |
| Silicon, Si | 0.4 mg | 30 mg | 1.3% | 0.9% | 7500 g |
| Magnesium, Mg | 12.5 mg | 400 mg | 3.1% | 2.1% | 3200 g |
| Sodium, Na | 43.2 mg | 1300 mg | 3.3% | 2.3% | 3009 g |
| Sulfur, S | 29.8 mg | 1000 mg | 3% | 2.1% | 3356 g |
| Phosphorus, P | 84.3 mg | 800 mg | 10.5% | 7.3% | 949 g |
| Chlorine, Cl | 91.6 mg | 2300 mg | 4% | 2.8% | 2511 g |
| Trace Elements | |||||
| Aluminum, Al | 133.1 μg | ~ | |||
| Bohr, B | 3.2 μg | ~ | |||
| Vanadium, V | 7.9 μg | ~ | |||
| Iron, Fe | 0.2 mg | 18 mg | 1.1% | 0.8% | 9000 g |
| Iodine, I | 7.5 μg | 150 μg | 5% | 3.5% | 2000 g |
| Cobalt, Co | 0.8 μg | 10 μg | 8% | 5.5% | 1250 g |
| Manganese, Mn | 0.0551 mg | 2 mg | 2.8% | 1.9% | 3630 g |
| Copper, Cu | 18.8 μg | 1000 μg | 1.9% | 1.3% | 5319 g |
| Molybdenum, Mo. | 5.2 μg | 70 μg | 7.4% | 5.1% | 1346 g |
| Nickel, Ni | 0.2 μg | ~ | |||
| Olovo, Sn | 11.1 μg | ~ | |||
| Selenium, Se | 2.2 μg | 55 μg | 4% | 2.8% | 2500 g |
| Strontium, Sr. | 13.9 μg | ~ | |||
| Titan, you | 1 μg | ~ | |||
| Fluorine, F | 18.3 μg | 4000 μg | 0.5% | 0.3% | 21858 g |
| Chrome, Cr | 1.8 μg | 50 μg | 3.6% | 2.5% | 2778 g |
| Zinc, Zn | 0.397 mg | 12 mg | 3.3% | 2.3% | 3023 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 5.9 g | ~ | |||
| Mono- and disaccharides (sugars) | 4.2 g | max 100 г |
The energy value is 144,4 kcal.
Milk sauce (for baking vegetables, meat, fish) rich in vitamins and minerals such as: vitamin A – 11,1%
- Vitamin A is responsible for normal development, reproductive function, skin and eye health, and maintaining immunity.
Calorie content AND CHEMICAL COMPOSITION OF THE RECIPE INGREDIENTS Milk sauce (for roasting vegetables, meat, fish) PER 100 g
- 60 kCal
- 661 kCal
- 334 kCal
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