Contents
Ingredients Pepper stuffed with vegetables and rice
| sweet green pepper | 187.0 (gram) |
| rice groats | 11.0 (gram) |
| carrot | 28.0 (gram) |
| onion | 36.0 (gram) |
| tomatoes | 74.0 (gram) |
| sunflower oil | 15.0 (gram) |
| Milk sauce (for baking vegetables, meat, fish) | 75.0 (gram) |
Method of preparation
Sweet peppers are sorted out, washed, cut around the stalk, removed along with the seeds, without violating the integrity of the pod. The pepper is poured with hot water and boiled for one or two minutes, then thrown into a colander and filled with minced meat, placed on a baking sheet, poured with milk or sour cream sauce, or sour cream with tomato and baked in a cooking cabinet. To prepare minced meat, rice groats are boiled in salted water until half cooked and thrown back, then added to the vegetable mince. Pepper is released with sauce, in which it is baked and sprinkled with chopped herbs. For minced meat: cut carrots into small strips and sauté; onions cut into half rings are sautéed separately. Mix everything, add fried tomatoes.
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 | 131.8 kCal | 1684 kCal | 7.8% | 5.9% | 1278 g |
| Proteins | 2.7 g | 76 g | 3.6% | 2.7% | 2815 g |
| Fats | 8.9 g | 56 g | 15.9% | 12.1% | 629 g |
| Carbohydrates | 11 g | 219 g | 5% | 3.8% | 1991 g |
| organic acids | 0.2 g | ~ | |||
| Alimentary fiber | 2.1 g | 20 g | 10.5% | 8% | 952 g |
| Water | 129.8 g | 2273 g | 5.7% | 4.3% | 1751 g |
| Ash | 1 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 1600 μg | 900 μg | 177.8% | 134.9% | 56 g |
| Retinol | 1.6 mg | ~ | |||
| Vitamin B1, thiamine | 0.08 mg | 1.5 mg | 5.3% | 4% | 1875 g |
| Vitamin B2, riboflavin | 0.1 mg | 1.8 mg | 5.6% | 4.2% | 1800 g |
| Vitamin B4, choline | 10.3 mg | 500 mg | 2.1% | 1.6% | 4854 g |
| Vitamin B5, pantothenic | 0.2 mg | 5 mg | 4% | 3% | 2500 g |
| Vitamin B6, pyridoxine | 0.3 mg | 2 mg | 15% | 11.4% | 667 g |
| Vitamin B9, folate | 12 μg | 400 μg | 3% | 2.3% | 3333 g |
| Vitamin B12, cobalamin | 0.1 μg | 3 μg | 3.3% | 2.5% | 3000 g |
| Vitamin C, ascorbic | 76.6 mg | 90 mg | 85.1% | 64.6% | 117 g |
| Vitamin D, calciferol | 0.02 μg | 10 μg | 0.2% | 0.2% | 50000 g |
| Vitamin E, alpha tocopherol, TE | 2.9 mg | 15 mg | 19.3% | 14.6% | 517 g |
| Vitamin H, biotin | 1.4 μg | 50 μg | 2.8% | 2.1% | 3571 g |
| Vitamin PP, NE | 1.2482 mg | 20 mg | 6.2% | 4.7% | 1602 g |
| niacin | 0.8 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 233.2 mg | 2500 mg | 9.3% | 7.1% | 1072 g |
| Calcium, Ca | 46.6 mg | 1000 mg | 4.7% | 3.6% | 2146 g |
| Silicon, Si | 3.4 mg | 30 mg | 11.3% | 8.6% | 882 g |
| Magnesium, Mg | 19 mg | 400 mg | 4.8% | 3.6% | 2105 g |
| Sodium, Na | 26.3 mg | 1300 mg | 2% | 1.5% | 4943 g |
| Sulfur, S | 22.5 mg | 1000 mg | 2.3% | 1.7% | 4444 g |
| Phosphorus, P | 59.3 mg | 800 mg | 7.4% | 5.6% | 1349 g |
| Chlorine, Cl | 51.9 mg | 2300 mg | 2.3% | 1.7% | 4432 g |
| Trace Elements | |||||
| Aluminum, Al | 125 μg | ~ | |||
| Bohr, B | 72.4 μg | ~ | |||
| Vanadium, V | 12.2 μg | ~ | |||
| Iron, Fe | 0.7 mg | 18 mg | 3.9% | 3% | 2571 g |
| Iodine, I | 3.8 μg | 150 μg | 2.5% | 1.9% | 3947 g |
| Cobalt, Co | 2.3 μg | 10 μg | 23% | 17.5% | 435 g |
| Lithium, Li | 0.6 μg | ~ | |||
| Manganese, Mn | 0.1366 mg | 2 mg | 6.8% | 5.2% | 1464 g |
| Copper, Cu | 55.4 μg | 1000 μg | 5.5% | 4.2% | 1805 g |
| Molybdenum, Mo. | 5.2 μg | 70 μg | 7.4% | 5.6% | 1346 g |
| Nickel, Ni | 3.8 μg | ~ | |||
| Olovo, Sn | 3.7 μg | ~ | |||
| Rubidium, Rb | 89.9 μg | ~ | |||
| Selenium, Se | 0.7 μg | 55 μg | 1.3% | 1% | 7857 g |
| Strontium, Sr. | 4.6 μg | ~ | |||
| Titan, you | 0.3 μg | ~ | |||
| Fluorine, F | 20.9 μg | 4000 μg | 0.5% | 0.4% | 19139 g |
| Chrome, Cr | 2.2 μg | 50 μg | 4.4% | 3.3% | 2273 g |
| Zinc, Zn | 0.3623 mg | 12 mg | 3% | 2.3% | 3312 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 5 g | ~ | |||
| Mono- and disaccharides (sugars) | 5.9 g | max 100 г |
The energy value is 131,8 kcal.
Pepper stuffed with vegetables and rice rich in vitamins and minerals such as: vitamin A – 177,8%, vitamin B6 – 15%, vitamin C – 85,1%, vitamin E – 19,3%, silicon – 11,3%, cobalt – 23%
- Vitamin A is responsible for normal development, reproductive function, skin and eye health, and maintaining immunity.
- Vitamin B6 participates in the maintenance of the immune response, inhibition and excitation processes in the central nervous system, in the conversion of amino acids, in the metabolism of tryptophan, lipids and nucleic acids, contributes to the normal formation of erythrocytes, maintenance of the normal level of homocysteine in the blood. Insufficient intake of vitamin B6 is accompanied by a decrease in appetite, a violation of the condition of the skin, the development of homocysteinemia, anemia.
- 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.
- Silicon is included as a structural component in glycosaminoglycans and stimulates collagen synthesis.
- 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 Pepper stuffed with vegetables and rice PER 100 g
- 26 kCal
- 333 kCal
- 35 kCal
- 41 kCal
- 24 kCal
- 899 kCal
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