Ingredients Milk soup with rice
| rice | 35.0 (gram) |
| milk cow | 350.0 (gram) |
| water | 175.0 (gram) |
| butter | 5.0 (gram) |
| sugar | 5.0 (gram) |
| table salt | 2.0 (gram) |
Method of preparation
Pre-sorted and washed rice is placed in salted boiling water and boiled until half cooked for 10-15 minutes. Then the water is drained, and the half-cooked rice is placed in boiling milk, salt, sugar are added and boiled until tender. Add butter while pouring into bowls.
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 | 61.9 kCal | 1684 kCal | 3.7% | 6% | 2721 g |
| Proteins | 2.2 g | 76 g | 2.9% | 4.7% | 3455 g |
| Fats | 2.8 g | 56 g | 5% | 8.1% | 2000 g |
| Carbohydrates | 7.5 g | 219 g | 3.4% | 5.5% | 2920 g |
| organic acids | 14.3 g | ~ | |||
| Alimentary fiber | 0.9 g | 20 g | 4.5% | 7.3% | 2222 g |
| Water | 85.3 g | 2273 g | 3.8% | 6.1% | 2665 g |
| Ash | 0.8 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 20 μg | 900 μg | 2.2% | 3.6% | 4500 g |
| Retinol | 0.02 mg | ~ | |||
| Vitamin B1, thiamine | 0.05 mg | 1.5 mg | 3.3% | 5.3% | 3000 g |
| Vitamin B2, riboflavin | 0.09 mg | 1.8 mg | 5% | 8.1% | 2000 g |
| Vitamin B4, choline | 18.4 mg | 500 mg | 3.7% | 6% | 2717 g |
| Vitamin B5, pantothenic | 0.3 mg | 5 mg | 6% | 9.7% | 1667 g |
| Vitamin B6, pyridoxine | 0.06 mg | 2 mg | 3% | 4.8% | 3333 g |
| Vitamin B9, folate | 4.8 μg | 400 μg | 1.2% | 1.9% | 8333 g |
| Vitamin B12, cobalamin | 0.2 μg | 3 μg | 6.7% | 10.8% | 1500 g |
| Vitamin C, ascorbic | 0.6 mg | 90 mg | 0.7% | 1.1% | 15000 g |
| Vitamin D, calciferol | 0.03 μg | 10 μg | 0.3% | 0.5% | 33333 g |
| Vitamin E, alpha tocopherol, TE | 0.1 mg | 15 mg | 0.7% | 1.1% | 15000 g |
| Vitamin H, biotin | 2.5 μg | 50 μg | 5% | 8.1% | 2000 g |
| Vitamin PP, NE | 0.6652 mg | 20 mg | 3.3% | 5.3% | 3007 g |
| niacin | 0.3 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 97.5 mg | 2500 mg | 3.9% | 6.3% | 2564 g |
| Calcium, Ca | 72.8 mg | 1000 mg | 7.3% | 11.8% | 1374 g |
| Silicon, Si | 76.4 mg | 30 mg | 254.7% | 411.5% | 39 g |
| Magnesium, Mg | 13.5 mg | 400 mg | 3.4% | 5.5% | 2963 g |
| Sodium, Na | 36 mg | 1300 mg | 2.8% | 4.5% | 3611 g |
| Sulfur, S | 20.8 mg | 1000 mg | 2.1% | 3.4% | 4808 g |
| Phosphorus, P | 71.7 mg | 800 mg | 9% | 14.5% | 1116 g |
| Chlorine, Cl | 289.4 mg | 2300 mg | 12.6% | 20.4% | 795 g |
| Trace Elements | |||||
| Aluminum, Al | 84.6 μg | ~ | |||
| Bohr, B | 13.8 μg | ~ | |||
| Vanadium, V | 24.7 μg | ~ | |||
| Iron, Fe | 0.2 mg | 18 mg | 1.1% | 1.8% | 9000 g |
| Iodine, I | 5.2 μg | 150 μg | 3.5% | 5.7% | 2885 g |
| Cobalt, Co | 0.9 μg | 10 μg | 9% | 14.5% | 1111 g |
| Manganese, Mn | 0.228 mg | 2 mg | 11.4% | 18.4% | 877 g |
| Copper, Cu | 42.3 μg | 1000 μg | 4.2% | 6.8% | 2364 g |
| Molybdenum, Mo. | 4.9 μg | 70 μg | 7% | 11.3% | 1429 g |
| Nickel, Ni | 3.2 μg | ~ | |||
| Olovo, Sn | 7.4 μg | ~ | |||
| Selenium, Se | 2.4 μg | 55 μg | 4.4% | 7.1% | 2292 g |
| Strontium, Sr. | 9.6 μg | ~ | |||
| Fluorine, F | 16.3 μg | 4000 μg | 0.4% | 0.6% | 24540 g |
| Chrome, Cr | 1.3 μg | 50 μg | 2.6% | 4.2% | 3846 g |
| Zinc, Zn | 0.3408 mg | 12 mg | 2.8% | 4.5% | 3521 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 3.3 g | ~ | |||
| Mono- and disaccharides (sugars) | 3 g | max 100 г |
The energy value is 61,9 kcal.
Milk soup with rice rich in vitamins and minerals such as: silicon – 254,7%, chlorine – 12,6%, manganese – 11,4%
- Silicon is included as a structural component in glycosaminoglycans and stimulates collagen synthesis.
- Chlorine necessary for the formation and secretion of hydrochloric acid in the body.
- Manganese participates in the formation of bone and connective tissue, is part of the enzymes involved in the metabolism of amino acids, carbohydrates, catecholamines; essential for the synthesis of cholesterol and nucleotides. Insufficient consumption is accompanied by a slowdown in growth, disorders in the reproductive system, increased fragility of bone tissue, disorders of carbohydrate and lipid metabolism.
Calorie content AND CHEMICAL COMPOSITION OF THE RECIPE INGREDIENTS Milk soup with rice PER 100 g
- 333 kCal
- 60 kCal
- 0 kCal
- 661 kCal
- 399 kCal
- 0 kCal
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