Ingredients Milk soup with pasta
| cow’s milk, sterilized 2,5% | 800.0 (gram) |
| water | 120.0 (gram) |
| pasta | 80.0 (gram) |
| butter | 12.0 (gram) |
| sugar | 10.0 (gram) |
Method of preparation
Pasta is boiled in water until half cooked (pasta – 15-20 minutes, noodles – 10-12 minutes, noodles – 5-7 minutes), the water is drained, and the pasta is placed in a boiling mixture of milk and water and, stirring occasionally, cook until cooked, put salt, sugar. On leave, season with oil.
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 | 64.6 kCal | 1684 kCal | 3.8% | 5.9% | 2607 g |
| Proteins | 2.8 g | 76 g | 3.7% | 5.7% | 2714 g |
| Fats | 2.7 g | 56 g | 4.8% | 7.4% | 2074 g |
| Carbohydrates | 7.7 g | 219 g | 3.5% | 5.4% | 2844 g |
| organic acids | 0.07 g | ~ | |||
| Alimentary fiber | 0.7 g | 20 g | 3.5% | 5.4% | 2857 g |
| Water | 74.7 g | 2273 g | 3.3% | 5.1% | 3043 g |
| Ash | 0.5 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 20 μg | 900 μg | 2.2% | 3.4% | 4500 g |
| Retinol | 0.02 mg | ~ | |||
| Vitamin B1, thiamine | 0.02 mg | 1.5 mg | 1.3% | 2% | 7500 g |
| Vitamin B2, riboflavin | 0.09 mg | 1.8 mg | 5% | 7.7% | 2000 g |
| Vitamin B4, choline | 18.9 mg | 500 mg | 3.8% | 5.9% | 2646 g |
| Vitamin B5, pantothenic | 0.3 mg | 5 mg | 6% | 9.3% | 1667 g |
| Vitamin B6, pyridoxine | 0.04 mg | 2 mg | 2% | 3.1% | 5000 g |
| Vitamin B9, folate | 4.5 μg | 400 μg | 1.1% | 1.7% | 8889 g |
| Vitamin B12, cobalamin | 0.3 μg | 3 μg | 10% | 15.5% | 1000 g |
| Vitamin C, ascorbic | 0.3 mg | 90 mg | 0.3% | 0.5% | 30000 g |
| Vitamin D, calciferol | 0.04 μg | 10 μg | 0.4% | 0.6% | 25000 g |
| Vitamin E, alpha tocopherol, TE | 0.2 mg | 15 mg | 1.3% | 2% | 7500 g |
| Vitamin H, biotin | 2.3 μg | 50 μg | 4.6% | 7.1% | 2174 g |
| Vitamin PP, NE | 0.5648 mg | 20 mg | 2.8% | 4.3% | 3541 g |
| niacin | 0.1 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 106.9 mg | 2500 mg | 4.3% | 6.7% | 2339 g |
| Calcium, Ca | 80.7 mg | 1000 mg | 8.1% | 12.5% | 1239 g |
| Silicon, Si | 0.2 mg | 30 mg | 0.7% | 1.1% | 15000 g |
| Magnesium, Mg | 10.1 mg | 400 mg | 2.5% | 3.9% | 3960 g |
| Sodium, Na | 34.4 mg | 1300 mg | 2.6% | 4% | 3779 g |
| Sulfur, S | 23.8 mg | 1000 mg | 2.4% | 3.7% | 4202 g |
| Phosphorus, P | 67.3 mg | 800 mg | 8.4% | 13% | 1189 g |
| Chlorine, Cl | 78.3 mg | 2300 mg | 3.4% | 5.3% | 2937 g |
| Trace Elements | |||||
| Aluminum, Al | 33.4 μg | ~ | |||
| Iron, Fe | 0.2 mg | 18 mg | 1.1% | 1.7% | 9000 g |
| Iodine, I | 6.1 μg | 150 μg | 4.1% | 6.3% | 2459 g |
| Cobalt, Co | 0.6 μg | 10 μg | 6% | 9.3% | 1667 g |
| Manganese, Mn | 0.0397 mg | 2 mg | 2% | 3.1% | 5038 g |
| Copper, Cu | 51.3 μg | 1000 μg | 5.1% | 7.9% | 1949 g |
| Molybdenum, Mo. | 4.1 μg | 70 μg | 5.9% | 9.1% | 1707 g |
| Olovo, Sn | 8.7 μg | ~ | |||
| Selenium, Se | 1.3 μg | 55 μg | 2.4% | 3.7% | 4231 g |
| Strontium, Sr. | 11.4 μg | ~ | |||
| Fluorine, F | 14.8 μg | 4000 μg | 0.4% | 0.6% | 27027 g |
| Chrome, Cr | 1.5 μg | 50 μg | 3% | 4.6% | 3333 g |
| Zinc, Zn | 0.3121 mg | 12 mg | 2.6% | 4% | 3845 g |
| Digestible carbohydrates | |||||
| Mono- and disaccharides (sugars) | 3.4 g | max 100 г | |||
| Sterols | |||||
| Cholesterol | 4.9 mg | max 300 mg |
The energy value is 64,6 kcal.
Calorie content AND CHEMICAL COMPOSITION OF THE RECIPE INGREDIENTS Milk soup with pasta PER 100 g
- 54 kCal
- 0 kCal
- 345 kCal
- 661 kCal
- 399 kCal
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