Ingredients Potato soup with squid
| potatoes | 400.0 (gram) |
| squid (fillet) | 100.0 (gram) |
| onion | 48.0 (gram) |
| carrot | 50.0 (gram) |
| celery root | 29.0 (gram) |
| butter | 20.0 (gram) |
| parsley | 7.0 (gram) |
| water | 750.0 (gram) |
Method of preparation
Boiled squid, celery, onions, carrots are cut into strips, potatoes are cut into slices. Potatoes are placed in the boiling broth obtained from boiling squid, brought to a boil, celery, sauteed onions and carrots are added. At the end of cooking, add salt and spices, let the soup go with squid and sprinkle with finely chopped herbs
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 | 62.4 kCal | 1684 kCal | 3.7% | 5.9% | 2699 g |
| Proteins | 4 g | 76 g | 5.3% | 8.5% | 1900 g |
| Fats | 2.4 g | 56 g | 4.3% | 6.9% | 2333 g |
| Carbohydrates | 6.5 g | 219 g | 3% | 4.8% | 3369 g |
| organic acids | 0.09 g | ~ | |||
| Alimentary fiber | 0.9 g | 20 g | 4.5% | 7.2% | 2222 g |
| Water | 109.4 g | 2273 g | 4.8% | 7.7% | 2078 g |
| Ash | 0.5 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 400 μg | 900 μg | 44.4% | 71.2% | 225 g |
| Retinol | 0.4 mg | ~ | |||
| Vitamin B1, thiamine | 0.06 mg | 1.5 mg | 4% | 6.4% | 2500 g |
| Vitamin B2, riboflavin | 0.04 mg | 1.8 mg | 2.2% | 3.5% | 4500 g |
| Vitamin B5, pantothenic | 0.1 mg | 5 mg | 2% | 3.2% | 5000 g |
| Vitamin B6, pyridoxine | 0.1 mg | 2 mg | 5% | 8% | 2000 g |
| Vitamin B9, folate | 5.4 μg | 400 μg | 1.4% | 2.2% | 7407 g |
| Vitamin C, ascorbic | 4.4 mg | 90 mg | 4.9% | 7.9% | 2045 g |
| Vitamin D, calciferol | 0.004 μg | 10 μg | 250000 g | ||
| Vitamin E, alpha tocopherol, TE | 0.4 mg | 15 mg | 2.7% | 4.3% | 3750 g |
| Vitamin H, biotin | 0.07 μg | 50 μg | 0.1% | 0.2% | 71429 g |
| Vitamin PP, NE | 1.464 mg | 20 mg | 7.3% | 11.7% | 1366 g |
| niacin | 0.8 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 267.8 mg | 2500 mg | 10.7% | 17.1% | 934 g |
| Calcium, Ca | 14.6 mg | 1000 mg | 1.5% | 2.4% | 6849 g |
| Magnesium, Mg | 18.8 mg | 400 mg | 4.7% | 7.5% | 2128 g |
| Sodium, Na | 13.8 mg | 1300 mg | 1.1% | 1.8% | 9420 g |
| Sulfur, S | 14.6 mg | 1000 mg | 1.5% | 2.4% | 6849 g |
| Phosphorus, P | 26.6 mg | 800 mg | 3.3% | 5.3% | 3008 g |
| Chlorine, Cl | 24.7 mg | 2300 mg | 1.1% | 1.8% | 9312 g |
| Trace Elements | |||||
| Aluminum, Al | 340.8 μg | ~ | |||
| Bohr, B | 58.9 μg | ~ | |||
| Vanadium, V | 58 μg | ~ | |||
| Iron, Fe | 0.6 mg | 18 mg | 3.3% | 5.3% | 3000 g |
| Iodine, I | 2.2 μg | 150 μg | 1.5% | 2.4% | 6818 g |
| Cobalt, Co | 12.2 μg | 10 μg | 122% | 195.5% | 82 g |
| Lithium, Li | 27.9 μg | ~ | |||
| Manganese, Mn | 0.0981 mg | 2 mg | 4.9% | 7.9% | 2039 g |
| Copper, Cu | 216.8 μg | 1000 μg | 21.7% | 34.8% | 461 g |
| Molybdenum, Mo. | 5.9 μg | 70 μg | 8.4% | 13.5% | 1186 g |
| Nickel, Ni | 3.4 μg | ~ | |||
| Rubidium, Rb | 200.2 μg | ~ | |||
| Fluorine, F | 14.6 μg | 4000 μg | 0.4% | 0.6% | 27397 g |
| Chrome, Cr | 3.8 μg | 50 μg | 7.6% | 12.2% | 1316 g |
| Zinc, Zn | 0.3768 mg | 12 mg | 3.1% | 5% | 3185 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 5.2 g | ~ | |||
| Mono- and disaccharides (sugars) | 1.3 g | max 100 г |
The energy value is 62,4 kcal.
Potato soup with squid rich in vitamins and minerals such as: vitamin A – 44,4%, cobalt – 122%, copper – 21,7%
- Vitamin A is responsible for normal development, reproductive function, skin and eye health, and maintaining immunity.
- Cobalt is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism.
- Copper is a part of enzymes with redox activity and involved in iron metabolism, stimulates the absorption of proteins and carbohydrates. Participates in the processes of providing the tissues of the human body with oxygen. The deficiency is manifested by disorders in the formation of the cardiovascular system and skeleton, the development of connective tissue dysplasia.
CALORIE AND CHEMICAL COMPOSITION OF THE RECIPE INGREDIENTS Potato soup with squid PER 100 g
- 77 kCal
- 100 kCal
- 41 kCal
- 35 kCal
- 34 kCal
- 661 kCal
- 49 kCal
- 0 kCal
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