Ingredients Red cabbage salad
| red cabbage | 500.0 (gram) |
| vinegar | 50.0 (gram) |
| table salt | 0.5 (teaspoon) |
| sugar | 0.5 (table spoon) |
| sunflower oil | 1.0 (table spoon) |
Peel and wash the head of red cabbage, cut into 4 parts and, after removing the stump, chop very finely (with a sharp knife or on a shredder). Put the cabbage in a saucepan, pour over with boiling water, cover, let stand for 20-30 minutes, then put it on a sieve or colander. Then pour it over with cold water, squeeze it, put it in a salad bowl, season with vinegar, salt, sugar, mix and let it stand for another 20-30 minutes. You can add a tablespoon of vegetable oil to the salad. You can not pour boiling water over the cabbage, but salt and grind it with your hands until it becomes soft and begins to release dark juice. Then squeeze the cabbage and pour over it with a mustache, add sugar and stir. a few minutes, the color of the cabbage will become bright. The salad is served with meat, game, poultry and fish.
Nutritional value and chemical composition.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie value | 64.4 kCal | 1684 kCal | 3.8% | 5.9% | 2615 g |
| Proteins | 0.8 g | 76 g | 1.1% | 1.7% | 9500 g |
| Fats | 3.6 g | 56 g | 6.4% | 9.9% | 1556 g |
| Carbohydrates | 7.8 g | 219 g | 3.6% | 5.6% | 2808 g |
| organic acids | 38.6 g | ~ | |||
| Alimentary fiber | 2.9 g | 20 g | 14.5% | 22.5% | 690 g |
| Water | 98.9 g | 2273 g | 4.4% | 6.8% | 2298 g |
| Ash | 0.9 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 100 μg | 900 μg | 11.1% | 17.2% | 900 g |
| Retinol | 0.1 mg | ~ | |||
| Vitamin B1, thiamine | 0.05 mg | 1.5 mg | 3.3% | 5.1% | 3000 g |
| Vitamin B2, riboflavin | 0.05 mg | 1.8 mg | 2.8% | 4.3% | 3600 g |
| Vitamin B5, pantothenic | 0.3 mg | 5 mg | 6% | 9.3% | 1667 g |
| Vitamin B6, pyridoxine | 0.2 mg | 2 mg | 10% | 15.5% | 1000 g |
| Vitamin B9, folate | 16.7 μg | 400 μg | 4.2% | 6.5% | 2395 g |
| Vitamin C, ascorbic | 58.9 mg | 90 mg | 65.4% | 101.6% | 153 g |
| Vitamin E, alpha tocopherol, TE | 1.4 mg | 15 mg | 9.3% | 14.4% | 1071 g |
| Vitamin H, biotin | 2.8 μg | 50 μg | 5.6% | 8.7% | 1786 g |
| Vitamin PP, NE | 0.5328 mg | 20 mg | 2.7% | 4.2% | 3754 g |
| niacin | 0.4 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 296.7 mg | 2500 mg | 11.9% | 18.5% | 843 g |
| Calcium, Ca | 55.7 mg | 1000 mg | 5.6% | 8.7% | 1795 g |
| Magnesium, Mg | 15.7 mg | 400 mg | 3.9% | 6.1% | 2548 g |
| Sodium, Na | 7.6 mg | 1300 mg | 0.6% | 0.9% | 17105 g |
| Sulfur, S | 1.8 mg | 1000 mg | 0.2% | 0.3% | 55556 g |
| Phosphorus, P | 31.4 mg | 800 mg | 3.9% | 6.1% | 2548 g |
| Chlorine, Cl | 591.7 mg | 2300 mg | 25.7% | 39.9% | 389 g |
| Trace Elements | |||||
| Iron, Fe | 0.6 mg | 18 mg | 3.3% | 5.1% | 3000 g |
| Cobalt, Co | 0.1 μg | 10 μg | 1% | 1.6% | 10000 g |
| Manganese, Mn | 0.0025 mg | 2 mg | 0.1% | 0.2% | 80000 g |
| Copper, Cu | 2.7 μg | 1000 μg | 0.3% | 0.5% | 37037 g |
| Molybdenum, Mo. | 1.1 μg | 70 μg | 1.6% | 2.5% | 6364 g |
| Zinc, Zn | 0.0059 mg | 12 mg | 203390 g | ||
| Digestible carbohydrates | |||||
| Starch and dextrins | 0.5 g | ~ | |||
| Mono- and disaccharides (sugars) | 4.5 g | max 100 г |
The energy value is 64,4 kcal.
- Vitamin A is responsible for normal development, reproductive function, skin and eye health, and maintaining immunity.
- 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.
- 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.
- Chlorine necessary for the formation and secretion of hydrochloric acid in the body.
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