Ingredients Milk sauce (for serving with a dish)
| milk cow | 1000.0 (gram) |
| butter | 50.0 (gram) |
| wheat flour, premium | 50.0 (gram) |
| sugar | 10.0 (gram) |
Method of preparation
The flour sautéed in butter is diluted with hot milk or milk with the addition of broth or water and boiled for 7-10 minutes at a low boil. Then put sugar, salt, filter and bring to a boil. To prepare “Milk Sauce with Onions”, onions are sautéed, combined with ready-made milk sauce (1000 g), boiled for 7-10 minutes. Strain the sauce, rubbing the onion, bring to a boil and season with red pepper (net weight of onion 250, 200, 150 g and butter-25, 20 g, respectively, on columns I, II, III per 15 g of sauce yield) . Serve sauce for natural cutlets and fried meat.
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 | 109 kCal | 1684 kCal | 6.5% | 6% | 1545 g |
| Proteins | 3.2 g | 76 g | 4.2% | 3.9% | 2375 g |
| Fats | 7 g | 56 g | 12.5% | 11.5% | 800 g |
| Carbohydrates | 8.9 g | 219 g | 4.1% | 3.8% | 2461 g |
| organic acids | 0.09 g | ~ | |||
| Alimentary fiber | 0.005 g | 20 g | 400000 g | ||
| Water | 84.9 g | 2273 g | 3.7% | 3.4% | 2677 g |
| Ash | 0.7 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 60 μg | 900 μg | 6.7% | 6.1% | 1500 g |
| Retinol | 0.06 mg | ~ | |||
| Vitamin B1, thiamine | 0.04 mg | 1.5 mg | 2.7% | 2.5% | 3750 g |
| Vitamin B2, riboflavin | 0.1 mg | 1.8 mg | 5.6% | 5.1% | 1800 g |
| Vitamin B4, choline | 23.8 mg | 500 mg | 4.8% | 4.4% | 2101 g |
| Vitamin B5, pantothenic | 0.4 mg | 5 mg | 8% | 7.3% | 1250 g |
| Vitamin B6, pyridoxine | 0.05 mg | 2 mg | 2.5% | 2.3% | 4000 g |
| Vitamin B9, folate | 5.8 μg | 400 μg | 1.5% | 1.4% | 6897 g |
| Vitamin B12, cobalamin | 0.4 μg | 3 μg | 13.3% | 12.2% | 750 g |
| Vitamin C, ascorbic | 0.9 mg | 90 mg | 1% | 0.9% | 10000 g |
| Vitamin D, calciferol | 0.05 μg | 10 μg | 0.5% | 0.5% | 20000 g |
| Vitamin E, alpha tocopherol, TE | 0.3 mg | 15 mg | 2% | 1.8% | 5000 g |
| Vitamin H, biotin | 3 μg | 50 μg | 6% | 5.5% | 1667 g |
| Vitamin PP, NE | 0.7312 mg | 20 mg | 3.7% | 3.4% | 2735 g |
| niacin | 0.2 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 138.7 mg | 2500 mg | 5.5% | 5% | 1802 g |
| Calcium, Ca | 106.7 mg | 1000 mg | 10.7% | 9.8% | 937 g |
| Silicon, Si | 0.2 mg | 30 mg | 0.7% | 0.6% | 15000 g |
| Magnesium, Mg | 12.8 mg | 400 mg | 3.2% | 2.9% | 3125 g |
| Sodium, Na | 46.1 mg | 1300 mg | 3.5% | 3.2% | 2820 g |
| Sulfur, S | 29 mg | 1000 mg | 2.9% | 2.7% | 3448 g |
| Phosphorus, P | 86.5 mg | 800 mg | 10.8% | 9.9% | 925 g |
| Chlorine, Cl | 98.4 mg | 2300 mg | 4.3% | 3.9% | 2337 g |
| Trace Elements | |||||
| Aluminum, Al | 94.3 μg | ~ | |||
| Bohr, B | 1.8 μg | ~ | |||
| Vanadium, V | 4.3 μg | ~ | |||
| Iron, Fe | 0.2 mg | 18 mg | 1.1% | 1% | 9000 g |
| Iodine, I | 8 μg | 150 μg | 5.3% | 4.9% | 1875 g |
| Cobalt, Co | 0.8 μg | 10 μg | 8% | 7.3% | 1250 g |
| Manganese, Mn | 0.0326 mg | 2 mg | 1.6% | 1.5% | 6135 g |
| Copper, Cu | 15.5 μg | 1000 μg | 1.6% | 1.5% | 6452 g |
| Molybdenum, Mo. | 5 μg | 70 μg | 7.1% | 6.5% | 1400 g |
| Nickel, Ni | 0.1 μg | ~ | |||
| Olovo, Sn | 11.8 μg | ~ | |||
| Selenium, Se | 2.1 μg | 55 μg | 3.8% | 3.5% | 2619 g |
| Strontium, Sr. | 15.1 μg | ~ | |||
| Titan, you | 0.5 μg | ~ | |||
| Fluorine, F | 18.8 μg | 4000 μg | 0.5% | 0.5% | 21277 g |
| Chrome, Cr | 1.9 μg | 50 μg | 3.8% | 3.5% | 2632 g |
| Zinc, Zn | 0.3926 mg | 12 mg | 3.3% | 3% | 3057 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 3.2 g | ~ | |||
| Mono- and disaccharides (sugars) | 4.5 g | max 100 г |
The energy value is 109 kcal.
Milk sauce (to serve with a dish) rich in vitamins and minerals such as: vitamin B12 – 13,3%
- 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.
Calorie content AND CHEMICAL COMPOSITION OF THE RECIPE INGREDIENTS Milk sauce (for serving with a dish) PER 100 g
- 60 kCal
- 661 kCal
- 334 kCal
- 399 kCal
Tags: How to cook, calorie content 109 kcal, chemical composition, nutritional value, what vitamins, minerals, cooking method Milk sauce (to serve with a dish), recipe, calories, nutrients