Ingredients Mushroom noodle soup
| porcini | 200.0 (gram) |
| pasta | 80.0 (gram) |
| carrot | 40.0 (gram) |
| onion | 20.0 (gram) |
| leek | 20.0 (gram) |
| parsley root | 10.0 (gram) |
| cooking fat | 20.0 (gram) |
| water | 900.0 (gram) |
Method of preparation
Prepared mushrooms are placed in boiling broth or water. 10-15 minutes before the soup is ready, add sautéed carrots and onions, then noodles or noodles and cook until cooked. The soup can be prepared with homemade noodles (recipe No. 703) and released with sour cream.
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 | 41.3 kCal | 1684 kCal | 2.5% | 6.1% | 4077 g |
| Proteins | 1.6 g | 76 g | 2.1% | 5.1% | 4750 g |
| Fats | 2.1 g | 56 g | 3.8% | 9.2% | 2667 g |
| Carbohydrates | 4.1 g | 219 g | 1.9% | 4.6% | 5341 g |
| organic acids | 0.02 g | ~ | |||
| Alimentary fiber | 1 g | 20 g | 5% | 12.1% | 2000 g |
| Water | 104.2 g | 2273 g | 4.6% | 11.1% | 2181 g |
| Ash | 0.3 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 400 μg | 900 μg | 44.4% | 107.5% | 225 g |
| Retinol | 0.4 mg | ~ | |||
| Vitamin B1, thiamine | 0.02 mg | 1.5 mg | 1.3% | 3.1% | 7500 g |
| Vitamin B2, riboflavin | 0.06 mg | 1.8 mg | 3.3% | 8% | 3000 g |
| Vitamin B4, choline | 2.7 mg | 500 mg | 0.5% | 1.2% | 18519 g |
| Vitamin B5, pantothenic | 0.5 mg | 5 mg | 10% | 24.2% | 1000 g |
| Vitamin B6, pyridoxine | 0.04 mg | 2 mg | 2% | 4.8% | 5000 g |
| Vitamin B9, folate | 9 μg | 400 μg | 2.3% | 5.6% | 4444 g |
| Vitamin C, ascorbic | 2.2 mg | 90 mg | 2.4% | 5.8% | 4091 g |
| Vitamin E, alpha tocopherol, TE | 0.3 mg | 15 mg | 2% | 4.8% | 5000 g |
| Vitamin H, biotin | 0.1 μg | 50 μg | 0.2% | 0.5% | 50000 g |
| Vitamin PP, NE | 1.1656 mg | 20 mg | 5.8% | 14% | 1716 g |
| niacin | 0.9 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 109.7 mg | 2500 mg | 4.4% | 10.7% | 2279 g |
| Calcium, Ca | 8 mg | 1000 mg | 0.8% | 1.9% | 12500 g |
| Silicon, Si | 0.2 mg | 30 mg | 0.7% | 1.7% | 15000 g |
| Magnesium, Mg | 6.3 mg | 400 mg | 1.6% | 3.9% | 6349 g |
| Sodium, Na | 3.2 mg | 1300 mg | 0.2% | 0.5% | 40625 g |
| Sulfur, S | 14.6 mg | 1000 mg | 1.5% | 3.6% | 6849 g |
| Phosphorus, P | 28.5 mg | 800 mg | 3.6% | 8.7% | 2807 g |
| Chlorine, Cl | 11.8 mg | 2300 mg | 0.5% | 1.2% | 19492 g |
| Trace Elements | |||||
| Aluminum, Al | 21.1 μg | ~ | |||
| Bohr, B | 12.1 μg | ~ | |||
| Vanadium, V | 4.1 μg | ~ | |||
| Iron, Fe | 0.3 mg | 18 mg | 1.7% | 4.1% | 6000 g |
| Iodine, I | 0.4 μg | 150 μg | 0.3% | 0.7% | 37500 g |
| Cobalt, Co | 1.4 μg | 10 μg | 14% | 33.9% | 714 g |
| Lithium, Li | 0.2 μg | ~ | |||
| Manganese, Mn | 0.0902 mg | 2 mg | 4.5% | 10.9% | 2217 g |
| Copper, Cu | 46.1 μg | 1000 μg | 4.6% | 11.1% | 2169 g |
| Molybdenum, Mo. | 1.6 μg | 70 μg | 2.3% | 5.6% | 4375 g |
| Nickel, Ni | 0.3 μg | ~ | |||
| Rubidium, Rb | 14.2 μg | ~ | |||
| Fluorine, F | 15.6 μg | 4000 μg | 0.4% | 1% | 25641 g |
| Chrome, Cr | 1.4 μg | 50 μg | 2.8% | 6.8% | 3571 g |
| Zinc, Zn | 0.1372 mg | 12 mg | 1.1% | 2.7% | 8746 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 0.06 g | ~ | |||
| Mono- and disaccharides (sugars) | 0.8 g | max 100 г |
The energy value is 41,3 kcal.
Mushroom noodle soup rich in vitamins and minerals such as: vitamin A – 44,4%, cobalt – 14%
- Vitamin A is responsible for normal development, reproductive function, skin and eye health, and maintaining immunity.
- Cobalt is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism.
CALORIE AND CHEMICAL COMPOSITION OF THE RECIPE INGREDIENTS Mushroom noodle soup PER 100 g
- 34 kCal
- 345 kCal
- 35 kCal
- 41 kCal
- 36 kCal
- 51 kCal
- 897 kCal
- 0 kCal
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