Ingredients Red sauce with roots (for stew)
| Main red sauce | 800.0 (gram) |
| carrot | 125.0 (gram) |
| onion | 89.0 (gram) |
| leek | 50.0 (gram) |
| turnip | 53.0 (gram) |
| parsley root | 40.0 (gram) |
| animal fat | 45.0 (gram) |
| canned green peas | 30.0 (gram) |
| Canned green beans | 30.0 (gram) |
| madera | 100.0 (gram) |
Method of preparation
Wines such as Madeira, Muscat, Malaga, Port are used. Vegetables and onions are cut into slices or cubes, sautéed, combined with the main red sauce, allspice peas are added and boiled for 10-15 minutes. At the end of cooking, put green peas, chopped beans, bring the sauce to a boil, and add prepared wine (p. 306). The sauce can be prepared without wine.
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 | 199.6 kCal | 1684 kCal | 11.9% | 6% | 844 g |
| Proteins | 12.4 g | 76 g | 16.3% | 8.2% | 613 g |
| Fats | 10 g | 56 g | 17.9% | 9% | 560 g |
| Carbohydrates | 16 g | 219 g | 7.3% | 3.7% | 1369 g |
| organic acids | 0.5 g | ~ | |||
| Alimentary fiber | 2 g | 20 g | 10% | 5% | 1000 g |
| Water | 231 g | 2273 g | 10.2% | 5.1% | 984 g |
| Ash | 2 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 2000 μg | 900 μg | 222.2% | 111.3% | 45 g |
| Retinol | 2 mg | ~ | |||
| Vitamin B1, thiamine | 0.1 mg | 1.5 mg | 6.7% | 3.4% | 1500 g |
| Vitamin B2, riboflavin | 0.3 mg | 1.8 mg | 16.7% | 8.4% | 600 g |
| Vitamin B4, choline | 8.2 mg | 500 mg | 1.6% | 0.8% | 6098 g |
| Vitamin B5, pantothenic | 0.2 mg | 5 mg | 4% | 2% | 2500 g |
| Vitamin B6, pyridoxine | 0.1 mg | 2 mg | 5% | 2.5% | 2000 g |
| Vitamin B9, folate | 10.2 μg | 400 μg | 2.6% | 1.3% | 3922 g |
| Vitamin C, ascorbic | 6.2 mg | 90 mg | 6.9% | 3.5% | 1452 g |
| Vitamin E, alpha tocopherol, TE | 0.7 mg | 15 mg | 4.7% | 2.4% | 2143 g |
| Vitamin H, biotin | 0.8 μg | 50 μg | 1.6% | 0.8% | 6250 g |
| Vitamin PP, NE | 4.8584 mg | 20 mg | 24.3% | 12.2% | 412 g |
| niacin | 2.8 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 469.8 mg | 2500 mg | 18.8% | 9.4% | 532 g |
| Calcium, Ca | 40.2 mg | 1000 mg | 4% | 2% | 2488 g |
| Silicon, Si | 5.5 mg | 30 mg | 18.3% | 9.2% | 545 g |
| Magnesium, Mg | 38.5 mg | 400 mg | 9.6% | 4.8% | 1039 g |
| Sodium, Na | 42.5 mg | 1300 mg | 3.3% | 1.7% | 3059 g |
| Sulfur, S | 23.6 mg | 1000 mg | 2.4% | 1.2% | 4237 g |
| Phosphorus, P | 154.8 mg | 800 mg | 19.4% | 9.7% | 517 g |
| Chlorine, Cl | 24 mg | 2300 mg | 1% | 0.5% | 9583 g |
| Trace Elements | |||||
| Aluminum, Al | 226.7 μg | ~ | |||
| Bohr, B | 107.1 μg | ~ | |||
| Vanadium, V | 36.3 μg | ~ | |||
| Iron, Fe | 3.1 mg | 18 mg | 17.2% | 8.6% | 581 g |
| Iodine, I | 5.2 μg | 150 μg | 3.5% | 1.8% | 2885 g |
| Cobalt, Co | 2.1 μg | 10 μg | 21% | 10.5% | 476 g |
| Lithium, Li | 1.3 μg | ~ | |||
| Manganese, Mn | 0.1943 mg | 2 mg | 9.7% | 4.9% | 1029 g |
| Copper, Cu | 70.8 μg | 1000 μg | 7.1% | 3.6% | 1412 g |
| Molybdenum, Mo. | 8.8 μg | 70 μg | 12.6% | 6.3% | 795 g |
| Nickel, Ni | 14.6 μg | ~ | |||
| Olovo, Sn | 0.7 μg | ~ | |||
| Rubidium, Rb | 61.7 μg | ~ | |||
| Selenium, Se | 1.4 μg | 55 μg | 2.5% | 1.3% | 3929 g |
| Strontium, Sr. | 2.4 μg | ~ | |||
| Titan, you | 10.6 μg | ~ | |||
| Fluorine, F | 19.4 μg | 4000 μg | 0.5% | 0.3% | 20619 g |
| Chrome, Cr | 1.6 μg | 50 μg | 3.2% | 1.6% | 3125 g |
| Zinc, Zn | 0.4254 mg | 12 mg | 3.5% | 1.8% | 2821 g |
| Zirconium, Zr | 0.3 μg | ~ | |||
| Digestible carbohydrates | |||||
| Starch and dextrins | 6.3 g | ~ | |||
| Mono- and disaccharides (sugars) | 7.1 g | max 100 г |
The energy value is 199,6 kcal.
Red sauce with roots (for stew) rich in vitamins and minerals such as: vitamin A – 222,2%, vitamin B2 – 16,7%, vitamin PP – 24,3%, potassium – 18,8%, silicon – 18,3%, phosphorus – 19,4, 17,2%, iron – 21%, cobalt – 12,6%, molybdenum – XNUMX%
- 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.
- Silicon is included as a structural component in glycosaminoglycans and stimulates collagen synthesis.
- 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.
- Cobalt is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism.
- Molybdenum is a cofactor of many enzymes that provide the metabolism of sulfur-containing amino acids, purines and pyrimidines.
Calorie content AND CHEMICAL COMPOSITION OF THE RECIPE INGREDIENTS Red sauce with roots (for stew) PER 100 g
- 35 kCal
- 41 kCal
- 36 kCal
- 32 kCal
- 51 kCal
- 899 kCal
- 40 kCal
- 16 kCal
- 163 kCal
Tags: How to cook, calorie value 199,6 kcal, chemical composition, nutritional value, what vitamins, minerals, cooking method Red sauce with roots (for stew), recipe, calories, nutrients