Ingredients Roasted Salad
| beef, 1 category | 400.0 (gram) |
| carrot | 5.0 (piece) |
| onion | 5.0 (piece) |
| pickled cucumber | 700.0 (gram) |
| mayonnaise | 200.0 (gram) |
| sunflower oil | 30.0 (gram) |
Method of preparation
Boil meat (beef) 400 grams. Cool it down. Peel carrots, onions. Grate the carrots, finely chop the onion. Fry them together in vegetable oil. Cool down. Finely chop the meat, pickles, add fried carrots and onions. Pour all this with mayonnaise.
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 | 132.6 kCal | 1684 kCal | 7.9% | 6% | 1270 g |
| Proteins | 3.8 g | 76 g | 5% | 3.8% | 2000 g |
| Fats | 11.9 g | 56 g | 21.3% | 16.1% | 471 g |
| Carbohydrates | 2.7 g | 219 g | 1.2% | 0.9% | 8111 g |
| organic acids | 0.4 g | ~ | |||
| Alimentary fiber | 1.1 g | 20 g | 5.5% | 4.1% | 1818 g |
| Water | 76.3 g | 2273 g | 3.4% | 2.6% | 2979 g |
| Ash | 2.2 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 1000 μg | 900 μg | 111.1% | 83.8% | 90 g |
| Retinol | 1 mg | ~ | |||
| Vitamin B1, thiamine | 0.03 mg | 1.5 mg | 2% | 1.5% | 5000 g |
| Vitamin B2, riboflavin | 0.04 mg | 1.8 mg | 2.2% | 1.7% | 4500 g |
| Vitamin B4, choline | 9.1 mg | 500 mg | 1.8% | 1.4% | 5495 g |
| Vitamin B5, pantothenic | 0.09 mg | 5 mg | 1.8% | 1.4% | 5556 g |
| Vitamin B6, pyridoxine | 0.07 mg | 2 mg | 3.5% | 2.6% | 2857 g |
| Vitamin B9, folate | 2.8 μg | 400 μg | 0.7% | 0.5% | 14286 g |
| Vitamin B12, cobalamin | 0.3 μg | 3 μg | 10% | 7.5% | 1000 g |
| Vitamin C, ascorbic | 2.9 mg | 90 mg | 3.2% | 2.4% | 3103 g |
| Vitamin E, alpha tocopherol, TE | 4.9 mg | 15 mg | 32.7% | 24.7% | 306 g |
| Vitamin H, biotin | 0.4 μg | 50 μg | 0.8% | 0.6% | 12500 g |
| Vitamin PP, NE | 1.1308 mg | 20 mg | 5.7% | 4.3% | 1769 g |
| niacin | 0.5 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 137.4 mg | 2500 mg | 5.5% | 4.1% | 1820 g |
| Calcium, Ca | 21.3 mg | 1000 mg | 2.1% | 1.6% | 4695 g |
| Magnesium, Mg | 15.9 mg | 400 mg | 4% | 3% | 2516 g |
| Sodium, Na | 74.1 mg | 1300 mg | 5.7% | 4.3% | 1754 g |
| Sulfur, S | 34.4 mg | 1000 mg | 3.4% | 2.6% | 2907 g |
| Phosphorus, P | 52.2 mg | 800 mg | 6.5% | 4.9% | 1533 g |
| Chlorine, Cl | 17 mg | 2300 mg | 0.7% | 0.5% | 13529 g |
| Trace Elements | |||||
| Aluminum, Al | 86.3 μg | ~ | |||
| Bohr, B | 47.6 μg | ~ | |||
| Vanadium, V | 11.5 μg | ~ | |||
| Iron, Fe | 0.9 mg | 18 mg | 5% | 3.8% | 2000 g |
| Iodine, I | 1.8 μg | 150 μg | 1.2% | 0.9% | 8333 g |
| Cobalt, Co | 1.6 μg | 10 μg | 16% | 12.1% | 625 g |
| Lithium, Li | 0.7 μg | ~ | |||
| Manganese, Mn | 0.0552 mg | 2 mg | 2.8% | 2.1% | 3623 g |
| Copper, Cu | 40.1 μg | 1000 μg | 4% | 3% | 2494 g |
| Molybdenum, Mo. | 3.6 μg | 70 μg | 5.1% | 3.8% | 1944 g |
| Nickel, Ni | 2 μg | ~ | |||
| Olovo, Sn | 8.5 μg | ~ | |||
| Rubidium, Rb | 58 μg | ~ | |||
| Fluorine, F | 17.2 μg | 4000 μg | 0.4% | 0.3% | 23256 g |
| Chrome, Cr | 1.5 μg | 50 μg | 3% | 2.3% | 3333 g |
| Zinc, Zn | 0.5133 mg | 12 mg | 4.3% | 3.2% | 2338 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 0.07 g | ~ | |||
| Mono- and disaccharides (sugars) | 2.3 g | max 100 г |
The energy value is 132,6 kcal.
Roasted salad rich in vitamins and minerals such as: vitamin A – 111,1%, vitamin E – 32,7%, cobalt – 16%
- Vitamin A is responsible for normal development, reproductive function, skin and eye health, and maintaining immunity.
- 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.
- Cobalt is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism.
Calorie content AND CHEMICAL COMPOSITION OF THE RECIPE INGREDIENTS “Roasted” salad PER 100 g
- 218 kCal
- 35 kCal
- 41 kCal
- 13 kCal
- 627 kCal
- 899 kCal
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