Ingredients Roast pork
| pork, 1 category | 2000.0 (gram) |
| onion | 2.0 (piece) |
| carrot | 2.0 (piece) |
| table salt | 1.0 (table spoon) |
| water | 0.5 (grain glass) |
Method of preparation
A ham or shoulder is more suitable for roasts. Grate the prepared meat with salt, put on a wire rack, wire rack on a baking sheet, add a little water and place in the oven. Turn the fried meat over and continue frying, constantly pouring juice on the meat. Put peeled onions, carrots on a baking sheet and continue to fry until the meat is cooked. Finished meat can be cut into slices or served whole.
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 | 233.1 kCal | 1684 kCal | 13.8% | 5.9% | 722 g |
| Proteins | 10.6 g | 76 g | 13.9% | 6% | 717 g |
| Fats | 20.9 g | 56 g | 37.3% | 16% | 268 g |
| Carbohydrates | 0.7 g | 219 g | 0.3% | 0.1% | 31286 g |
| organic acids | 83.7 g | ~ | |||
| Alimentary fiber | 2.5 g | 20 g | 12.5% | 5.4% | 800 g |
| Water | 14.9 g | 2273 g | 0.7% | 0.3% | 15255 g |
| Ash | 0.3 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 400 μg | 900 μg | 44.4% | 19% | 225 g |
| Retinol | 0.4 mg | ~ | |||
| Vitamin B1, thiamine | 0.3 mg | 1.5 mg | 20% | 8.6% | 500 g |
| Vitamin B2, riboflavin | 0.1 mg | 1.8 mg | 5.6% | 2.4% | 1800 g |
| Vitamin B4, choline | 48.2 mg | 500 mg | 9.6% | 4.1% | 1037 g |
| Vitamin B5, pantothenic | 0.3 mg | 5 mg | 6% | 2.6% | 1667 g |
| Vitamin B6, pyridoxine | 0.2 mg | 2 mg | 10% | 4.3% | 1000 g |
| Vitamin B9, folate | 3.5 μg | 400 μg | 0.9% | 0.4% | 11429 g |
| Vitamin C, ascorbic | 0.4 mg | 90 mg | 0.4% | 0.2% | 22500 g |
| Vitamin E, alpha tocopherol, TE | 0.04 mg | 15 mg | 0.3% | 0.1% | 37500 g |
| Vitamin H, biotin | 0.05 μg | 50 μg | 0.1% | 100000 g | |
| Vitamin PP, NE | 3.5596 mg | 20 mg | 17.8% | 7.6% | 562 g |
| niacin | 1.8 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 145.5 mg | 2500 mg | 5.8% | 2.5% | 1718 g |
| Calcium, Ca | 15.8 mg | 1000 mg | 1.6% | 0.7% | 6329 g |
| Magnesium, Mg | 18 mg | 400 mg | 4.5% | 1.9% | 2222 g |
| Sodium, Na | 40.4 mg | 1300 mg | 3.1% | 1.3% | 3218 g |
| Sulfur, S | 143.7 mg | 1000 mg | 14.4% | 6.2% | 696 g |
| Phosphorus, P | 116.8 mg | 800 mg | 14.6% | 6.3% | 685 g |
| Chlorine, Cl | 1325.5 mg | 2300 mg | 57.6% | 24.7% | 174 g |
| Trace Elements | |||||
| Aluminum, Al | 38.6 μg | ~ | |||
| Bohr, B | 21.3 μg | ~ | |||
| Vanadium, V | 5.2 μg | ~ | |||
| Iron, Fe | 1.4 mg | 18 mg | 7.8% | 3.3% | 1286 g |
| Iodine, I | 4.5 μg | 150 μg | 3% | 1.3% | 3333 g |
| Cobalt, Co | 5.6 μg | 10 μg | 56% | 24% | 179 g |
| Lithium, Li | 0.3 μg | ~ | |||
| Manganese, Mn | 0.046 mg | 2 mg | 2.3% | 1% | 4348 g |
| Copper, Cu | 74 μg | 1000 μg | 7.4% | 3.2% | 1351 g |
| Molybdenum, Mo. | 11.5 μg | 70 μg | 16.4% | 7% | 609 g |
| Nickel, Ni | 8.1 μg | ~ | |||
| Olovo, Sn | 18.5 μg | ~ | |||
| Rubidium, Rb | 25.9 μg | ~ | |||
| Fluorine, F | 47.4 μg | 4000 μg | 1.2% | 0.5% | 8439 g |
| Chrome, Cr | 8.6 μg | 50 μg | 17.2% | 7.4% | 581 g |
| Zinc, Zn | 1.3597 mg | 12 mg | 11.3% | 4.8% | 883 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 0.01 g | ~ | |||
| Mono- and disaccharides (sugars) | 0.7 g | max 100 г |
The energy value is 233,1 kcal.
Pork stew rich in vitamins and minerals such as: vitamin A – 44,4%, vitamin B1 – 20%, vitamin PP – 17,8%, phosphorus – 14,6%, chlorine – 57,6%, cobalt – 56%, molybdenum – 16,4%, chromium – 17,2%, zinc – 11,3%
- Vitamin A is responsible for normal development, reproductive function, skin and eye health, and maintaining immunity.
- Vitamin B1 is part of the most important enzymes of carbohydrate and energy metabolism, which provide the body with energy and plastic substances, as well as the metabolism of branched-chain amino acids. Lack of this vitamin leads to serious disorders of the nervous, digestive and cardiovascular systems.
- 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.
- 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.
- Chlorine necessary for the formation and secretion of hydrochloric acid in the body.
- 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.
- Chrome participates in the regulation of blood glucose levels, enhancing the effect of insulin. Deficiency leads to decreased glucose tolerance.
- Zinc is a part of more than 300 enzymes, participates in the processes of synthesis and decomposition of carbohydrates, proteins, fats, nucleic acids and in the regulation of the expression of a number of genes. Insufficient consumption leads to anemia, secondary immunodeficiency, liver cirrhosis, sexual dysfunction, and fetal malformations. Recent studies have revealed the ability of high doses of zinc to disrupt copper absorption and thereby contribute to the development of anemia.
Calorie content AND CHEMICAL COMPOSITION OF THE RECIPE INGREDIENTS Roast pork PER 100 g
- 142 kCal
- 41 kCal
- 35 kCal
- 0 kCal
- 0 kCal
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