Recipe Red main sauce. Calorie, chemical composition and nutritional value.

Contents

Ingredients Red main sauce

Broth brown 1000.0 (gram)
animal fat 30.0 (gram)
wheat flour, premium 50.0 (gram)
tomato paste 200.0 (gram)
carrot 100.0 (gram)
onion 48.0 (gram)
parsley root 27.0 (gram)
sugar 25.0 (gram)
Method of preparation

Chopped onions, carrots, parsley are sautéed with fat, tomato puree is added and sautéing is continued for another 10-15 minutes. Chilled to 150-160 ° C flour broth is diluted with warm broth in a ratio of 4: 70, mixed thoroughly and introduced into boiling brown broth, then vegetables sautéed with tomato puree are added and boiled at low boil 80-1 min. At the end of cooking, add salt, sugar, black peppercorns, bay leaf. The sauce is filtered, rubbing boiled vegetables into it, and brought to a boil. Red basic sauce is used to prepare derivative sauces. When using it as an independent sauce, season with table margarine (4, 45, 60 g, respectively, for columns I, II, III). Serve sauce for dishes from cutlet mass, offal, sausages, sausages, boiled smoked meats.

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 value123.1 kCal1684 kCal7.3%5.9%1368 g
Proteins9.9 g76 g13%10.6%768 g
Fats5 g56 g8.9%7.2%1120 g
Carbohydrates10.1 g219 g4.6%3.7%2168 g
organic acids0.5 g~
Alimentary fiber0.7 g20 g3.5%2.8%2857 g
Water174.3 g2273 g7.7%6.3%1304 g
Ash1.3 g~
Vitamins
Vitamin A, RE800 μg900 μg88.9%72.2%113 g
Retinol0.8 mg~
Vitamin B1, thiamine0.06 mg1.5 mg4%3.2%2500 g
Vitamin B2, riboflavin0.3 mg1.8 mg16.7%13.6%600 g
Vitamin B4, choline2.3 mg500 mg0.5%0.4%21739 g
Vitamin B5, pantothenic0.04 mg5 mg0.8%0.6%12500 g
Vitamin B6, pyridoxine0.04 mg2 mg2%1.6%5000 g
Vitamin B9, folate2.9 μg400 μg0.7%0.6%13793 g
Vitamin C, ascorbic8.7 mg90 mg9.7%7.9%1034 g
Vitamin E, alpha tocopherol, TE0.2 mg15 mg1.3%1.1%7500 g
Vitamin H, biotin0.1 μg50 μg0.2%0.2%50000 g
Vitamin PP, NE4.3434 mg20 mg21.7%17.6%460 g
niacin2.7 mg~
Macronutrients
Potassium, K309.7 mg2500 mg12.4%10.1%807 g
Calcium, Ca15 mg1000 mg1.5%1.2%6667 g
Silicon, Si0.2 mg30 mg0.7%0.6%15000 g
Magnesium, Mg23.4 mg400 mg5.9%4.8%1709 g
Sodium, Na30 mg1300 mg2.3%1.9%4333 g
Sulfur, S6.3 mg1000 mg0.6%0.5%15873 g
Phosphorus, P108.5 mg800 mg13.6%11%737 g
Chlorine, Cl7.9 mg2300 mg0.3%0.2%29114 g
Trace Elements
Aluminum, Al93.1 μg~
Bohr, B28.7 μg~
Vanadium, V13.3 μg~
Iron, Fe2.1 mg18 mg11.7%9.5%857 g
Iodine, I3.7 μg150 μg2.5%2%4054 g
Cobalt, Co0.5 μg10 μg5%4.1%2000 g
Lithium, Li0.6 μg~
Manganese, Mn0.0534 mg2 mg2.7%2.2%3745 g
Copper, Cu15.4 μg1000 μg1.5%1.2%6494 g
Molybdenum, Mo.2.4 μg70 μg3.4%2.8%2917 g
Nickel, Ni0.8 μg~
Olovo, Sn0.2 μg~
Rubidium, Rb19.5 μg~
Selenium, Se0.3 μg55 μg0.5%0.4%18333 g
Titan, you0.5 μg~
Fluorine, F7.4 μg4000 μg0.2%0.2%54054 g
Chrome, Cr0.5 μg50 μg1%0.8%10000 g
Zinc, Zn0.1034 mg12 mg0.9%0.7%11605 g
Digestible carbohydrates
Starch and dextrins3.3 g~
Mono- and disaccharides (sugars)4.4 gmax 100 г

The energy value is 123,1 kcal.

Main red sauce rich in vitamins and minerals such as: vitamin A – 88,9%, vitamin B2 – 16,7%, vitamin PP – 21,7%, potassium – 12,4%, phosphorus – 13,6%, iron – 11,7%
  • 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.
  • Vitamin PP participates in redox reactions of energy metabolism. Insufficient vitamin intake is accompanied by disruption of the normal state of the skin, gastrointestinal tract and nervous system.
  • 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.
  • Phosphorus takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is a part of phospholipids, nucleotides and nucleic acids, is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, rickets.
  • Iron is a part of proteins of various functions, including enzymes. Participates in the transport of electrons, oxygen, ensures the course of redox reactions and activation of peroxidation. Insufficient consumption leads to hypochromic anemia, myoglobin-deficient atony of skeletal muscles, increased fatigue, myocardiopathy, atrophic gastritis.
 
Calorie content AND CHEMICAL COMPOSITION OF THE RECIPE INGREDIENTS Red basic sauce PER 100 g
  • 899 kCal
  • 334 kCal
  • 102 kCal
  • 35 kCal
  • 41 kCal
  • 51 kCal
  • 399 kCal
Tags: How to cook, calorie content 123,1 kcal, chemical composition, nutritional value, what vitamins, minerals, cooking method Basic red sauce, recipe, calories, nutrients

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