Ingredients Currant noodle casserole
| black currant | 750.0 (gram) |
| pasta | 300.0 (gram) |
| chicken egg | 2.0 (piece) |
| sugar | 150.0 (gram) |
| vanillin | 10.0 (gram) |
| almonds sweet | 75.0 (gram) |
| yogurt | 0.8 (teaspoon) |
| butter | 30.0 (gram) |
Method of preparation
Boil the noodles in salted water, put them in a colander, pour cold water over them and let them drain. Beat eggs, sugar, vanillin into a froth, add chopped nuts, grated bitter almonds (3 grains) and combine with noodles. Lightly knead the currants and mix with powdered sugar. Grease the form with fat and place in layers the noodles, prepared currants, pour over the sweetened yogurt, and spread small pieces of butter on top of it. The casserole is baked in a hot oven for 40-50 minutes.
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 | 164.4 kCal | 1684 kCal | 9.8% | 6% | 1024 g |
| Proteins | 4.5 g | 76 g | 5.9% | 3.6% | 1689 g |
| Fats | 6.1 g | 56 g | 10.9% | 6.6% | 918 g |
| Carbohydrates | 24.3 g | 219 g | 11.1% | 6.8% | 901 g |
| organic acids | 0.7 g | ~ | |||
| Alimentary fiber | 2.3 g | 20 g | 11.5% | 7% | 870 g |
| Water | 41.1 g | 2273 g | 1.8% | 1.1% | 5530 g |
| Ash | 0.7 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 70 μg | 900 μg | 7.8% | 4.7% | 1286 g |
| Retinol | 0.07 mg | ~ | |||
| Vitamin B1, thiamine | 0.05 mg | 1.5 mg | 3.3% | 2% | 3000 g |
| Vitamin B2, riboflavin | 0.1 mg | 1.8 mg | 5.6% | 3.4% | 1800 g |
| Vitamin B4, choline | 25 mg | 500 mg | 5% | 3% | 2000 g |
| Vitamin B5, pantothenic | 0.3 mg | 5 mg | 6% | 3.6% | 1667 g |
| Vitamin B6, pyridoxine | 0.1 mg | 2 mg | 5% | 3% | 2000 g |
| Vitamin B9, folate | 7.2 μg | 400 μg | 1.8% | 1.1% | 5556 g |
| Vitamin B12, cobalamin | 0.07 μg | 3 μg | 2.3% | 1.4% | 4286 g |
| Vitamin C, ascorbic | 48.6 mg | 90 mg | 54% | 32.8% | 185 g |
| Vitamin D, calciferol | 0.1 μg | 10 μg | 1% | 0.6% | 10000 g |
| Vitamin E, alpha tocopherol, TE | 2.6 mg | 15 mg | 17.3% | 10.5% | 577 g |
| Vitamin H, biotin | 2.3 μg | 50 μg | 4.6% | 2.8% | 2174 g |
| Vitamin PP, NE | 1.247 mg | 20 mg | 6.2% | 3.8% | 1604 g |
| niacin | 0.5 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 209 mg | 2500 mg | 8.4% | 5.1% | 1196 g |
| Calcium, Ca | 48.4 mg | 1000 mg | 4.8% | 2.9% | 2066 g |
| Silicon, Si | 0.6 mg | 30 mg | 2% | 1.2% | 5000 g |
| Magnesium, Mg | 29.5 mg | 400 mg | 7.4% | 4.5% | 1356 g |
| Sodium, Na | 26.2 mg | 1300 mg | 2% | 1.2% | 4962 g |
| Sulfur, S | 34.6 mg | 1000 mg | 3.5% | 2.1% | 2890 g |
| Phosphorus, P | 74 mg | 800 mg | 9.3% | 5.7% | 1081 g |
| Chlorine, Cl | 38.2 mg | 2300 mg | 1.7% | 1% | 6021 g |
| Trace Elements | |||||
| Bohr, B | 19.4 μg | ~ | |||
| Iron, Fe | 1.1 mg | 18 mg | 6.1% | 3.7% | 1636 g |
| Iodine, I | 2.8 μg | 150 μg | 1.9% | 1.2% | 5357 g |
| Cobalt, Co | 2.3 μg | 10 μg | 23% | 14% | 435 g |
| Manganese, Mn | 0.2663 mg | 2 mg | 13.3% | 8.1% | 751 g |
| Copper, Cu | 166.1 μg | 1000 μg | 16.6% | 10.1% | 602 g |
| Molybdenum, Mo. | 11.2 μg | 70 μg | 16% | 9.7% | 625 g |
| Selenium, Se | 0.2 μg | 55 μg | 0.4% | 0.2% | 27500 g |
| Fluorine, F | 20 μg | 4000 μg | 0.5% | 0.3% | 20000 g |
| Chrome, Cr | 0.8 μg | 50 μg | 1.6% | 1% | 6250 g |
| Zinc, Zn | 0.3839 mg | 12 mg | 3.2% | 1.9% | 3126 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 0.8 g | ~ | |||
| Mono- and disaccharides (sugars) | 2.3 g | max 100 г | |||
| Sterols | |||||
| Cholesterol | 30.2 mg | max 300 mg |
The energy value is 164,4 kcal.
Currant noodle casserole rich in vitamins and minerals such as: vitamin C – 54%, vitamin E – 17,3%, cobalt – 23%, manganese – 13,3%, copper – 16,6%, molybdenum – 16%
- Vitamin C participates in redox reactions, the functioning of the immune system, promotes the absorption of iron. Deficiency leads to loose and bleeding gums, nosebleeds due to increased permeability and fragility of the blood capillaries.
- Vitamin E possesses antioxidant properties, is necessary for the functioning of the gonads, heart muscle, is a universal stabilizer of cell membranes. With a deficiency of vitamin E, hemolysis of erythrocytes and neurological disorders are observed.
- Cobalt is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism.
- 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.
- Copper is a part of enzymes with redox activity and involved in iron metabolism, stimulates the absorption of proteins and carbohydrates. Participates in the processes of providing the tissues of the human body with oxygen. The deficiency is manifested by disorders in the formation of the cardiovascular system and skeleton, the development of connective tissue dysplasia.
- Molybdenum is a cofactor of many enzymes that provide the metabolism of sulfur-containing amino acids, purines and pyrimidines.
CALORIE AND CHEMICAL COMPOSITION OF THE RECIPE INGREDIENTS Casserole of noodles with currants PER 100 g
- 44 kCal
- 345 kCal
- 157 kCal
- 399 kCal
- 0 kCal
- 609 kCal
- 68 kCal
- 661 kCal
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