Ingredients Sauce Polish
| butter | 700.0 (gram) |
| chicken egg | 8.0 (piece) |
| parsley | 27.0 (gram) |
| lemon acid | 2.0 (gram) |
Method of preparation
To prepare the sauce according to column I, finely chopped hard eggs, parsley or dill, salt and citric acid are placed in melted butter. On columns II and III, add butter, finely chopped hard eggs, salt, citric acid and herbs to the prepared white sauce. Serve the sauce to dishes of low-fat boiled fish
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 | 559 kCal | 1684 kCal | 33.2% | 5.9% | 301 g |
| Proteins | 5 g | 76 g | 6.6% | 1.2% | 1520 g |
| Fats | 59.5 g | 56 g | 106.3% | 19% | 94 g |
| Carbohydrates | 1 g | 219 g | 0.5% | 0.1% | 21900 g |
| organic acids | 0.003 g | ~ | |||
| Alimentary fiber | 0.05 g | 20 g | 0.3% | 0.1% | 40000 g |
| Water | 29 g | 2273 g | 1.3% | 0.2% | 7838 g |
| Ash | 0.4 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 800 μg | 900 μg | 88.9% | 15.9% | 113 g |
| Retinol | 0.8 mg | ~ | |||
| Vitamin B1, thiamine | 0.03 mg | 1.5 mg | 2% | 0.4% | 5000 g |
| Vitamin B2, riboflavin | 0.2 mg | 1.8 mg | 11.1% | 2% | 900 g |
| Vitamin B4, choline | 90.7 mg | 500 mg | 18.1% | 3.2% | 551 g |
| Vitamin B5, pantothenic | 0.5 mg | 5 mg | 10% | 1.8% | 1000 g |
| Vitamin B6, pyridoxine | 0.06 mg | 2 mg | 3% | 0.5% | 3333 g |
| Vitamin B9, folate | 5.4 μg | 400 μg | 1.4% | 0.3% | 7407 g |
| Vitamin B12, cobalamin | 0.2 μg | 3 μg | 6.7% | 1.2% | 1500 g |
| Vitamin C, ascorbic | 3.9 mg | 90 mg | 4.3% | 0.8% | 2308 g |
| Vitamin D, calciferol | 0.9 μg | 10 μg | 9% | 1.6% | 1111 g |
| Vitamin E, alpha tocopherol, TE | 2.2 mg | 15 mg | 14.7% | 2.6% | 682 g |
| Vitamin H, biotin | 7.3 μg | 50 μg | 14.6% | 2.6% | 685 g |
| Vitamin PP, NE | 0.93 mg | 20 mg | 4.7% | 0.8% | 2151 g |
| niacin | 0.1 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 81.4 mg | 2500 mg | 3.3% | 0.6% | 3071 g |
| Calcium, Ca | 34.3 mg | 1000 mg | 3.4% | 0.6% | 2915 g |
| Magnesium, Mg | 6.8 mg | 400 mg | 1.7% | 0.3% | 5882 g |
| Sodium, Na | 54 mg | 1300 mg | 4.2% | 0.8% | 2407 g |
| Sulfur, S | 63.6 mg | 1000 mg | 6.4% | 1.1% | 1572 g |
| Phosphorus, P | 84.6 mg | 800 mg | 10.6% | 1.9% | 946 g |
| Chlorine, Cl | 56.4 mg | 2300 mg | 2.5% | 0.4% | 4078 g |
| Trace Elements | |||||
| Iron, Fe | 1.1 mg | 18 mg | 6.1% | 1.1% | 1636 g |
| Iodine, I | 7.2 μg | 150 μg | 4.8% | 0.9% | 2083 g |
| Cobalt, Co | 3.6 μg | 10 μg | 36% | 6.4% | 278 g |
| Manganese, Mn | 0.0118 mg | 2 mg | 0.6% | 0.1% | 16949 g |
| Copper, Cu | 31.7 μg | 1000 μg | 3.2% | 0.6% | 3155 g |
| Molybdenum, Mo. | 2.2 μg | 70 μg | 3.1% | 0.6% | 3182 g |
| Fluorine, F | 19.9 μg | 4000 μg | 0.5% | 0.1% | 20101 g |
| Chrome, Cr | 1.4 μg | 50 μg | 2.8% | 0.5% | 3571 g |
| Zinc, Zn | 0.4684 mg | 12 mg | 3.9% | 0.7% | 2562 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 0.03 g | ~ | |||
| Mono- and disaccharides (sugars) | 0.4 g | max 100 г | |||
| Sterols | |||||
| Cholesterol | 195.7 mg | max 300 mg |
The energy value is 559 kcal.
Polish sauce rich in vitamins and minerals such as: vitamin A – 88,9%, vitamin B2 – 11,1%, choline – 18,1%, vitamin E – 14,7%, vitamin H – 14,6%, cobalt – 36 %
- 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 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.
- 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 Polish Sauce PER 100 g
- 661 kCal
- 157 kCal
- 49 kCal
- 0 kCal
Tags: How to cook, calorie content 559 kcal, chemical composition, nutritional value, what vitamins, minerals, cooking method Polish sauce, recipe, calories, nutrients