Ingredients Potato soup
| potatoes | 450.0 (gram) |
| turnip | 30.0 (gram) |
| carrot | 20.0 (gram) |
| parsley root | 10.0 (gram) |
| onion | 20.0 (gram) |
| leek | 20.0 (gram) |
| tomato paste | 10.0 (gram) |
| cooking fat | 10.0 (gram) |
| water | 700.0 (gram) |
Method of preparation
Put potatoes in boiling broth or water, bring to a boil, add browned carrots, onions, tomato puree and cook until tender. 5-10 minutes before the end of cooking, put spices, salt. You can cook the soup without tomato puree. This soup works well with fish and fish products. When preparing a soup with mushrooms, boiled mushrooms are cut into slices or strips, lightly fried and put into the soup along with browned vegetables.
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 | 50.6 kCal | 1684 kCal | 3% | 5.9% | 3328 g |
| Proteins | 1.3 g | 76 g | 1.7% | 3.4% | 5846 g |
| Fats | 1.1 g | 56 g | 2% | 4% | 5091 g |
| Carbohydrates | 9.4 g | 219 g | 4.3% | 8.5% | 2330 g |
| organic acids | 0.1 g | ~ | |||
| Alimentary fiber | 1.1 g | 20 g | 5.5% | 10.9% | 1818 g |
| Water | 116.8 g | 2273 g | 5.1% | 10.1% | 1946 g |
| Ash | 0.8 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 200 μg | 900 μg | 22.2% | 43.9% | 450 g |
| Retinol | 0.2 mg | ~ | |||
| Vitamin B1, thiamine | 0.06 mg | 1.5 mg | 4% | 7.9% | 2500 g |
| Vitamin B2, riboflavin | 0.04 mg | 1.8 mg | 2.2% | 4.3% | 4500 g |
| Vitamin B5, pantothenic | 0.2 mg | 5 mg | 4% | 7.9% | 2500 g |
| Vitamin B6, pyridoxine | 0.2 mg | 2 mg | 10% | 19.8% | 1000 g |
| Vitamin B9, folate | 5.1 μg | 400 μg | 1.3% | 2.6% | 7843 g |
| Vitamin C, ascorbic | 6 mg | 90 mg | 6.7% | 13.2% | 1500 g |
| Vitamin E, alpha tocopherol, TE | 0.09 mg | 15 mg | 0.6% | 1.2% | 16667 g |
| Vitamin H, biotin | 0.09 μg | 50 μg | 0.2% | 0.4% | 55556 g |
| Vitamin PP, NE | 0.9158 mg | 20 mg | 4.6% | 9.1% | 2184 g |
| niacin | 0.7 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 346.6 mg | 2500 mg | 13.9% | 27.5% | 721 g |
| Calcium, Ca | 11.1 mg | 1000 mg | 1.1% | 2.2% | 9009 g |
| Magnesium, Mg | 14.8 mg | 400 mg | 3.7% | 7.3% | 2703 g |
| Sodium, Na | 5.2 mg | 1300 mg | 0.4% | 0.8% | 25000 g |
| Sulfur, S | 18.8 mg | 1000 mg | 1.9% | 3.8% | 5319 g |
| Phosphorus, P | 36.3 mg | 800 mg | 4.5% | 8.9% | 2204 g |
| Chlorine, Cl | 33.3 mg | 2300 mg | 1.4% | 2.8% | 6907 g |
| Trace Elements | |||||
| Aluminum, Al | 480.5 μg | ~ | |||
| Bohr, B | 70.7 μg | ~ | |||
| Vanadium, V | 82.8 μg | ~ | |||
| Iron, Fe | 0.6 mg | 18 mg | 3.3% | 6.5% | 3000 g |
| Iodine, I | 2.9 μg | 150 μg | 1.9% | 3.8% | 5172 g |
| Cobalt, Co | 2.9 μg | 10 μg | 29% | 57.3% | 345 g |
| Lithium, Li | 41.8 μg | ~ | |||
| Manganese, Mn | 0.101 mg | 2 mg | 5.1% | 10.1% | 1980 g |
| Copper, Cu | 79.2 μg | 1000 μg | 7.9% | 15.6% | 1263 g |
| Molybdenum, Mo. | 4.8 μg | 70 μg | 6.9% | 13.6% | 1458 g |
| Nickel, Ni | 2.9 μg | ~ | |||
| Rubidium, Rb | 280.3 μg | ~ | |||
| Fluorine, F | 18.1 μg | 4000 μg | 0.5% | 1% | 22099 g |
| Chrome, Cr | 5.5 μg | 50 μg | 11% | 21.7% | 909 g |
| Zinc, Zn | 0.2209 mg | 12 mg | 1.8% | 3.6% | 5432 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 7.9 g | ~ | |||
| Mono- and disaccharides (sugars) | 1.5 g | max 100 г |
The energy value is 50,6 kcal.
Potato soup rich in vitamins and minerals such as: vitamin A – 22,2%, potassium – 13,9%, cobalt – 29%, chromium – 11%
- Vitamin A is responsible for normal development, reproductive function, skin and eye health, and maintaining immunity.
- potassium is the main intracellular ion that takes part in the regulation of water, acid and electrolyte balance, participates in the processes of nerve impulses, pressure regulation.
- Cobalt is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism.
- Chrome participates in the regulation of blood glucose levels, enhancing the effect of insulin. Deficiency leads to decreased glucose tolerance.
Calorie content AND CHEMICAL COMPOSITION OF THE RECIPE INGREDIENTS Potato soup PER 100 g
- 77 kCal
- 32 kCal
- 35 kCal
- 51 kCal
- 41 kCal
- 36 kCal
- 102 kCal
- 897 kCal
- 0 kCal
Tags: How to cook, calorie content 50,6 kcal, chemical composition, nutritional value, what vitamins, minerals, cooking method Potato soup, recipe, calories, nutrients