Ingredients Pickled onions
| onion | 1054.0 (gram) |
| vinegar | 100.0 (gram) |
| sunflower oil | 50.0 (gram) |
| table salt | 15.0 (gram) |
| Bay leaf | 0.5 (gram) |
| pepper black peas | 0.2 (gram) |
| clove | 0.2 (gram) |
Method of preparation
Onions are cut into rings. Vinegar and vegetable oil are poured into a bowl, chopped onion, sugar, salt, spices are placed in the same place and, stirring, heated to a temperature of 75-80 ° C. Then the onion is quickly cooled.
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 | 82.2 kCal | 1684 kCal | 4.9% | 6% | 2049 g |
| Proteins | 1.4 g | 76 g | 1.8% | 2.2% | 5429 g |
| Fats | 5 g | 56 g | 8.9% | 10.8% | 1120 g |
| Carbohydrates | 8.5 g | 219 g | 3.9% | 4.7% | 2576 g |
| organic acids | 55.5 g | ~ | |||
| Alimentary fiber | 4.4 g | 20 g | 22% | 26.8% | 455 g |
| Water | 95.6 g | 2273 g | 4.2% | 5.1% | 2378 g |
| Ash | 1.1 g | ~ | |||
| Vitamins | |||||
| Vitamin B1, thiamine | 0.05 mg | 1.5 mg | 3.3% | 4% | 3000 g |
| Vitamin B2, riboflavin | 0.02 mg | 1.8 mg | 1.1% | 1.3% | 9000 g |
| Vitamin B5, pantothenic | 0.1 mg | 5 mg | 2% | 2.4% | 5000 g |
| Vitamin B6, pyridoxine | 0.1 mg | 2 mg | 5% | 6.1% | 2000 g |
| Vitamin B9, folate | 9 μg | 400 μg | 2.3% | 2.8% | 4444 g |
| Vitamin C, ascorbic | 10 mg | 90 mg | 11.1% | 13.5% | 900 g |
| Vitamin E, alpha tocopherol, TE | 2.2 mg | 15 mg | 14.7% | 17.9% | 682 g |
| Vitamin H, biotin | 0.9 μg | 50 μg | 1.8% | 2.2% | 5556 g |
| Vitamin PP, NE | 0.4324 mg | 20 mg | 2.2% | 2.7% | 4625 g |
| niacin | 0.2 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 176 mg | 2500 mg | 7% | 8.5% | 1420 g |
| Calcium, Ca | 36.4 mg | 1000 mg | 3.6% | 4.4% | 2747 g |
| Magnesium, Mg | 14.1 mg | 400 mg | 3.5% | 4.3% | 2837 g |
| Sodium, Na | 9.3 mg | 1300 mg | 0.7% | 0.9% | 13978 g |
| Sulfur, S | 67.8 mg | 1000 mg | 6.8% | 8.3% | 1475 g |
| Phosphorus, P | 58.2 mg | 800 mg | 7.3% | 8.9% | 1375 g |
| Chlorine, Cl | 878.1 mg | 2300 mg | 38.2% | 46.5% | 262 g |
| Trace Elements | |||||
| Aluminum, Al | 401.7 μg | ~ | |||
| Bohr, B | 200.8 μg | ~ | |||
| Iron, Fe | 0.8 mg | 18 mg | 4.4% | 5.4% | 2250 g |
| Iodine, I | 3 μg | 150 μg | 2% | 2.4% | 5000 g |
| Cobalt, Co | 5.2 μg | 10 μg | 52% | 63.3% | 192 g |
| Manganese, Mn | 0.2345 mg | 2 mg | 11.7% | 14.2% | 853 g |
| Copper, Cu | 89.2 μg | 1000 μg | 8.9% | 10.8% | 1121 g |
| Molybdenum, Mo. | 1.6 μg | 70 μg | 2.3% | 2.8% | 4375 g |
| Nickel, Ni | 3 μg | ~ | |||
| Rubidium, Rb | 478 μg | ~ | |||
| Fluorine, F | 31.1 μg | 4000 μg | 0.8% | 1% | 12862 g |
| Chrome, Cr | 2 μg | 50 μg | 4% | 4.9% | 2500 g |
| Zinc, Zn | 0.8621 mg | 12 mg | 7.2% | 8.8% | 1392 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 0.1 g | ~ | |||
| Mono- and disaccharides (sugars) | 8.1 g | max 100 г |
The energy value is 82,2 kcal.
Pickled onions rich in vitamins and minerals such as: vitamin C – 11,1%, vitamin E – 14,7%, chlorine – 38,2%, cobalt – 52%, manganese – 11,7%
- 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.
- 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.
- 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 Pickled onions PER 100 g
- 41 kCal
- 11 kCal
- 899 kCal
- 0 kCal
- 313 kCal
- 255 kCal
- 0 kCal
Tags: How to cook, calorie content 82,2 kcal, chemical composition, nutritional value, what vitamins, minerals, cooking method Pickled onions, recipe, calories, nutrients