Recipe Red Cabbage Salad. Calorie, chemical composition and nutritional value.

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)
Method of preparation

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.

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.
NutrientQuantityNorm**% of the norm in 100 g% of the norm in 100 kcal100% normal
Calorie value64.4 kCal1684 kCal3.8%5.9%2615 g
Proteins0.8 g76 g1.1%1.7%9500 g
Fats3.6 g56 g6.4%9.9%1556 g
Carbohydrates7.8 g219 g3.6%5.6%2808 g
organic acids38.6 g~
Alimentary fiber2.9 g20 g14.5%22.5%690 g
Water98.9 g2273 g4.4%6.8%2298 g
Ash0.9 g~
Vitamins
Vitamin A, RE100 μg900 μg11.1%17.2%900 g
Retinol0.1 mg~
Vitamin B1, thiamine0.05 mg1.5 mg3.3%5.1%3000 g
Vitamin B2, riboflavin0.05 mg1.8 mg2.8%4.3%3600 g
Vitamin B5, pantothenic0.3 mg5 mg6%9.3%1667 g
Vitamin B6, pyridoxine0.2 mg2 mg10%15.5%1000 g
Vitamin B9, folate16.7 μg400 μg4.2%6.5%2395 g
Vitamin C, ascorbic58.9 mg90 mg65.4%101.6%153 g
Vitamin E, alpha tocopherol, TE1.4 mg15 mg9.3%14.4%1071 g
Vitamin H, biotin2.8 μg50 μg5.6%8.7%1786 g
Vitamin PP, NE0.5328 mg20 mg2.7%4.2%3754 g
niacin0.4 mg~
Macronutrients
Potassium, K296.7 mg2500 mg11.9%18.5%843 g
Calcium, Ca55.7 mg1000 mg5.6%8.7%1795 g
Magnesium, Mg15.7 mg400 mg3.9%6.1%2548 g
Sodium, Na7.6 mg1300 mg0.6%0.9%17105 g
Sulfur, S1.8 mg1000 mg0.2%0.3%55556 g
Phosphorus, P31.4 mg800 mg3.9%6.1%2548 g
Chlorine, Cl591.7 mg2300 mg25.7%39.9%389 g
Trace Elements
Iron, Fe0.6 mg18 mg3.3%5.1%3000 g
Cobalt, Co0.1 μg10 μg1%1.6%10000 g
Manganese, Mn0.0025 mg2 mg0.1%0.2%80000 g
Copper, Cu2.7 μg1000 μg0.3%0.5%37037 g
Molybdenum, Mo.1.1 μg70 μg1.6%2.5%6364 g
Zinc, Zn0.0059 mg12 mg203390 g
Digestible carbohydrates
Starch and dextrins0.5 g~
Mono- and disaccharides (sugars)4.5 gmax 100 г

The energy value is 64,4 kcal.

Red cabbage salad rich in vitamins and minerals such as: vitamin A – 11,1%, vitamin C – 65,4%, potassium – 11,9%, chlorine – 25,7%
  • 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.
 
CALORIE AND CHEMICAL COMPOSITION OF THE RECIPE INGREDIENTS Red cabbage salad PER 100 g
  • 26 kCal
  • 11 kCal
  • 0 kCal
  • 399 kCal
  • 899 kCal
Tags: How to cook, calorie content 64,4 kcal, chemical composition, nutritional value, what vitamins, minerals, cooking method Red cabbage salad, recipe, calories, nutrients

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