Ingredients Red sweet and sour sauce
| Main red sauce | 750.0 (gram) |
| Prune | 120.0 (gram) |
| raisins | 51.0 (gram) |
| walnut | 50.0 (gram) |
| dry red wine | 50.0 (gram) |
Method of preparation
‘A mass of boiled prunes without pits. Dried fruits are sorted out and washed. The prunes are boiled in a little water and freed from the pits. The nuts are peeled and cut into pieces. Prepared dried fruits and nuts are put in a decoction of prunes, add allspice peas and stew under a lid for 7-10 minutes, combine with the basic red sauce, bring to a boil, add prepared wine (p. 306) or vinegar. Serve sauce with boiled, stewed meat and poultry dishes.
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 | 240.3 kCal | 1684 kCal | 14.3% | 6% | 701 g |
| Proteins | 14.1 g | 76 g | 18.6% | 7.7% | 539 g |
| Fats | 5.6 g | 56 g | 10% | 4.2% | 1000 g |
| Carbohydrates | 35.5 g | 219 g | 16.2% | 6.7% | 617 g |
| organic acids | 1.1 g | ~ | |||
| Alimentary fiber | 2.5 g | 20 g | 12.5% | 5.2% | 800 g |
| Water | 204.7 g | 2273 g | 9% | 3.7% | 1110 g |
| Ash | 1.9 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 800 μg | 900 μg | 88.9% | 37% | 113 g |
| Retinol | 0.8 mg | ~ | |||
| Vitamin B1, thiamine | 0.1 mg | 1.5 mg | 6.7% | 2.8% | 1500 g |
| Vitamin B2, riboflavin | 0.3 mg | 1.8 mg | 16.7% | 6.9% | 600 g |
| Vitamin B4, choline | 2.2 mg | 500 mg | 0.4% | 0.2% | 22727 g |
| Vitamin B5, pantothenic | 0.2 mg | 5 mg | 4% | 1.7% | 2500 g |
| Vitamin B6, pyridoxine | 0.2 mg | 2 mg | 10% | 4.2% | 1000 g |
| Vitamin B9, folate | 15.9 μg | 400 μg | 4% | 1.7% | 2516 g |
| Vitamin C, ascorbic | 4.5 mg | 90 mg | 5% | 2.1% | 2000 g |
| Vitamin E, alpha tocopherol, TE | 4.1 mg | 15 mg | 27.3% | 11.4% | 366 g |
| Vitamin H, biotin | 0.1 μg | 50 μg | 0.2% | 0.1% | 50000 g |
| Vitamin PP, NE | 5.3406 mg | 20 mg | 26.7% | 11.1% | 374 g |
| niacin | 3 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 683.6 mg | 2500 mg | 27.3% | 11.4% | 366 g |
| Calcium, Ca | 58.3 mg | 1000 mg | 5.8% | 2.4% | 1715 g |
| Silicon, Si | 0.2 mg | 30 mg | 0.7% | 0.3% | 15000 g |
| Magnesium, Mg | 80.4 mg | 400 mg | 20.1% | 8.4% | 498 g |
| Sodium, Na | 44 mg | 1300 mg | 3.4% | 1.4% | 2955 g |
| Sulfur, S | 23.9 mg | 1000 mg | 2.4% | 1% | 4184 g |
| Phosphorus, P | 231.9 mg | 800 mg | 29% | 12.1% | 345 g |
| Chlorine, Cl | 12.7 mg | 2300 mg | 0.6% | 0.2% | 18110 g |
| Trace Elements | |||||
| Aluminum, Al | 99.7 μg | ~ | |||
| Bohr, B | 30.7 μg | ~ | |||
| Vanadium, V | 14.2 μg | ~ | |||
| Iron, Fe | 3.4 mg | 18 mg | 18.9% | 7.9% | 529 g |
| Iodine, I | 4.5 μg | 150 μg | 3% | 1.2% | 3333 g |
| Cobalt, Co | 1.7 μg | 10 μg | 17% | 7.1% | 588 g |
| Lithium, Li | 0.6 μg | ~ | |||
| Manganese, Mn | 0.3822 mg | 2 mg | 19.1% | 7.9% | 523 g |
| Copper, Cu | 106.7 μg | 1000 μg | 10.7% | 4.5% | 937 g |
| Molybdenum, Mo. | 2.6 μg | 70 μg | 3.7% | 1.5% | 2692 g |
| Nickel, Ni | 0.8 μg | ~ | |||
| Olovo, Sn | 0.2 μg | ~ | |||
| Rubidium, Rb | 20.9 μg | ~ | |||
| Selenium, Se | 0.3 μg | 55 μg | 0.5% | 0.2% | 18333 g |
| Titan, you | 0.5 μg | ~ | |||
| Fluorine, F | 125.1 μg | 4000 μg | 3.1% | 1.3% | 3197 g |
| Chrome, Cr | 0.5 μg | 50 μg | 1% | 0.4% | 10000 g |
| Zinc, Zn | 0.5503 mg | 12 mg | 4.6% | 1.9% | 2181 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 3.5 g | ~ | |||
| Mono- and disaccharides (sugars) | 14.9 g | max 100 г |
The energy value is 240,3 kcal.
Red sweet and sour sauce rich in vitamins and minerals such as: vitamin A – 88,9%, vitamin B2 – 16,7%, vitamin E – 27,3%, vitamin PP – 26,7%, potassium – 27,3%, magnesium – 20,1 , 29%, phosphorus – 18,9%, iron – 17%, cobalt – 19,1%, manganese – 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 E possesses antioxidant properties, is necessary for the functioning of the gonads, heart muscle, is a universal stabilizer of cell membranes. With a deficiency of vitamin E, hemolysis of erythrocytes and neurological disorders are observed.
- 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.
- Magnesium participates in energy metabolism, synthesis of proteins, nucleic acids, has a stabilizing effect on membranes, is necessary to maintain homeostasis of calcium, potassium and sodium. Lack of magnesium leads to hypomagnesemia, an increased risk of developing hypertension, heart disease.
- 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.
- Manganese participates in the formation of bone and connective tissue, is part of the enzymes involved in the metabolism of amino acids, carbohydrates, catecholamines; essential for the synthesis of cholesterol and nucleotides. Insufficient consumption is accompanied by a slowdown in growth, disorders in the reproductive system, increased fragility of bone tissue, disorders of carbohydrate and lipid metabolism.
Calorie content AND CHEMICAL COMPOSITION OF THE RECIPE INGREDIENTS Red sweet and sour sauce PER 100 g
- 256 kCal
- 264 kCal
- 656 kCal
- 64 kCal
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