Ingredients Butter and Hard Egg Sauce
| butter | 50.0 (gram) |
| chicken egg | 1.0 (piece) |
| lemon juice | 1.0 (table spoon) |
| parsley | 1.0 (teaspoon) |
| table salt | 3.0 (gram) |
Method of preparation
Peel and chop the hard-boiled egg. Finely chop the parsley. Melt the butter, add prepared foods to it, warm everything up, add lemon juice and salt.
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 | 376.4 kCal | 1684 kCal | 22.4% | 6% | 447 g |
| Proteins | 4.9 g | 76 g | 6.4% | 1.7% | 1551 g |
| Fats | 39 g | 56 g | 69.6% | 18.5% | 144 g |
| Carbohydrates | 1.4 g | 219 g | 0.6% | 0.2% | 15643 g |
| organic acids | 99.2 g | ~ | |||
| Alimentary fiber | 2.7 g | 20 g | 13.5% | 3.6% | 741 g |
| Water | 29.7 g | 2273 g | 1.3% | 0.3% | 7653 g |
| Ash | 0.6 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 600 μg | 900 μg | 66.7% | 17.7% | 150 g |
| Retinol | 0.6 mg | ~ | |||
| Vitamin B1, thiamine | 0.03 mg | 1.5 mg | 2% | 0.5% | 5000 g |
| Vitamin B2, riboflavin | 0.2 mg | 1.8 mg | 11.1% | 2.9% | 900 g |
| Vitamin B4, choline | 86.8 mg | 500 mg | 17.4% | 4.6% | 576 g |
| Vitamin B5, pantothenic | 0.5 mg | 5 mg | 10% | 2.7% | 1000 g |
| Vitamin B6, pyridoxine | 0.07 mg | 2 mg | 3.5% | 0.9% | 2857 g |
| Vitamin B9, folate | 9.1 μg | 400 μg | 2.3% | 0.6% | 4396 g |
| Vitamin B12, cobalamin | 0.2 μg | 3 μg | 6.7% | 1.8% | 1500 g |
| Vitamin C, ascorbic | 13.3 mg | 90 mg | 14.8% | 3.9% | 677 g |
| Vitamin D, calciferol | 0.8 μg | 10 μg | 8% | 2.1% | 1250 g |
| Vitamin E, alpha tocopherol, TE | 1.8 mg | 15 mg | 12% | 3.2% | 833 g |
| Vitamin H, biotin | 7 μg | 50 μg | 14% | 3.7% | 714 g |
| Vitamin PP, NE | 1.0134 mg | 20 mg | 5.1% | 1.4% | 1974 g |
| niacin | 0.2 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 118.7 mg | 2500 mg | 4.7% | 1.2% | 2106 g |
| Calcium, Ca | 51.4 mg | 1000 mg | 5.1% | 1.4% | 1946 g |
| Magnesium, Mg | 10.3 mg | 400 mg | 2.6% | 0.7% | 3883 g |
| Sodium, Na | 62.1 mg | 1300 mg | 4.8% | 1.3% | 2093 g |
| Sulfur, S | 67 mg | 1000 mg | 6.7% | 1.8% | 1493 g |
| Phosphorus, P | 82.4 mg | 800 mg | 10.3% | 2.7% | 971 g |
| Chlorine, Cl | 1584.2 mg | 2300 mg | 68.9% | 18.3% | 145 g |
| Trace Elements | |||||
| Bohr, B | 26.9 μg | ~ | |||
| Iron, Fe | 1.2 mg | 18 mg | 6.7% | 1.8% | 1500 g |
| Iodine, I | 6.9 μg | 150 μg | 4.6% | 1.2% | 2174 g |
| Cobalt, Co | 3.8 μg | 10 μg | 38% | 10.1% | 263 g |
| Manganese, Mn | 0.0234 mg | 2 mg | 1.2% | 0.3% | 8547 g |
| Copper, Cu | 73.6 μg | 1000 μg | 7.4% | 2% | 1359 g |
| Molybdenum, Mo. | 5 μg | 70 μg | 7.1% | 1.9% | 1400 g |
| Fluorine, F | 20.6 μg | 4000 μg | 0.5% | 0.1% | 19417 g |
| Chrome, Cr | 1.4 μg | 50 μg | 2.8% | 0.7% | 3571 g |
| Zinc, Zn | 0.4611 mg | 12 mg | 3.8% | 1% | 2602 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 0.06 g | ~ | |||
| Mono- and disaccharides (sugars) | 0.5 g | max 100 г | |||
| Sterols | |||||
| Cholesterol | 187.2 mg | max 300 mg |
The energy value is 376,4 kcal.
Butter and hard-boiled egg sauce rich in vitamins and minerals such as: vitamin A – 66,7%, vitamin B2 – 11,1%, choline – 17,4%, vitamin C – 14,8%, vitamin E – 12%, vitamin H – 14% , chlorine – 68,9%, cobalt – 38%
- Vitamin A is responsible for normal development, reproductive function, skin and eye health, and maintaining immunity.
- Vitamin B2 participates in redox reactions, enhances the color sensitivity of the visual analyzer and dark adaptation. Insufficient intake of vitamin B2 is accompanied by a violation of the condition of the skin, mucous membranes, impaired light and twilight vision.
- Mixed is a part of lecithin, plays a role in the synthesis and metabolism of phospholipids in the liver, is a source of free methyl groups, acts as a lipotropic factor.
- 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.
- Vitamin H participates in the synthesis of fats, glycogen, the metabolism of amino acids. Insufficient intake of this vitamin can lead to disruption of the normal state of the skin.
- Chlorine necessary for the formation and secretion of hydrochloric acid in the body.
- Cobalt is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism.
Calorie content AND CHEMICAL COMPOSITION OF THE RECIPE INGREDIENTS Sauce from butter and hard-boiled eggs PER 100 g
- 661 kCal
- 157 kCal
- 33 kCal
- 49 kCal
- 0 kCal
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