Recipe Rutabaga stew. Calorie, chemical composition and nutritional value.

Ingredients Rutabaga stew

swede 1000.0 (gram)
butter 100.0 (gram)
sugar 1.0 (table spoon)
water 1.0 (grain glass)
cream 100.0 (gram)
wheat flour, premium 1.0 (table spoon)
table salt 0.5 (teaspoon)
ground black pepper 0.3 (teaspoon)
Method of preparation

Rutabaga, rinse, peel, cut into cubes. Melt butter in a saucepan, add sugar, warm until brown, add rutabagas, water and simmer until tender. Season the rutabagas with flour, add sour cream.

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 value113.5 kCal1684 kCal6.7%5.9%1484 g
Proteins1.2 g76 g1.6%1.4%6333 g
Fats8.5 g56 g15.2%13.4%659 g
Carbohydrates8.6 g219 g3.9%3.4%2547 g
organic acids18 g~
Alimentary fiber1.8 g20 g9%7.9%1111 g
Water69.5 g2273 g3.1%2.7%3271 g
Ash0.5 g~
Vitamins
Vitamin A, RE100 μg900 μg11.1%9.8%900 g
Retinol0.1 mg~
Vitamin B1, thiamine0.03 mg1.5 mg2%1.8%5000 g
Vitamin B2, riboflavin0.04 mg1.8 mg2.2%1.9%4500 g
Vitamin B4, choline12.6 mg500 mg2.5%2.2%3968 g
Vitamin B5, pantothenic0.07 mg5 mg1.4%1.2%7143 g
Vitamin B6, pyridoxine0.1 mg2 mg5%4.4%2000 g
Vitamin B9, folate4 μg400 μg1%0.9%10000 g
Vitamin B12, cobalamin0.03 μg3 μg1%0.9%10000 g
Vitamin C, ascorbic7.1 mg90 mg7.9%7%1268 g
Vitamin D, calciferol0.03 μg10 μg0.3%0.3%33333 g
Vitamin E, alpha tocopherol, TE0.2 mg15 mg1.3%1.1%7500 g
Vitamin H, biotin0.4 μg50 μg0.8%0.7%12500 g
Vitamin PP, NE0.6992 mg20 mg3.5%3.1%2860 g
niacin0.5 mg~
Macronutrients
Potassium, K151.2 mg2500 mg6%5.3%1653 g
Calcium, Ca33.7 mg1000 mg3.4%3%2967 g
Silicon, Si0.09 mg30 mg0.3%0.3%33333 g
Magnesium, Mg8.9 mg400 mg2.2%1.9%4494 g
Sodium, Na11.1 mg1300 mg0.9%0.8%11712 g
Sulfur, S2.4 mg1000 mg0.2%0.2%41667 g
Phosphorus, P31.1 mg800 mg3.9%3.4%2572 g
Chlorine, Cl281.6 mg2300 mg12.2%10.7%817 g
Trace Elements
Aluminum, Al24.2 μg~
Bohr, B0.9 μg~
Vanadium, V2.1 μg~
Iron, Fe0.9 mg18 mg5%4.4%2000 g
Iodine, I0.7 μg150 μg0.5%0.4%21429 g
Cobalt, Co0.1 μg10 μg1%0.9%10000 g
Manganese, Mn0.0147 mg2 mg0.7%0.6%13605 g
Copper, Cu5.6 μg1000 μg0.6%0.5%17857 g
Molybdenum, Mo.1.3 μg70 μg1.9%1.7%5385 g
Nickel, Ni0.05 μg~
Olovo, Sn0.1 μg~
Selenium, Se0.2 μg55 μg0.4%0.4%27500 g
Titan, you0.3 μg~
Fluorine, F1.8 μg4000 μg222222 g
Chrome, Cr0.05 μg50 μg0.1%0.1%100000 g
Zinc, Zn0.0475 mg12 mg0.4%0.4%25263 g
Digestible carbohydrates
Starch and dextrins1.6 g~
Mono- and disaccharides (sugars)3.9 gmax 100 г

The energy value is 113,5 kcal.

Stewed rutabaga rich in vitamins and minerals such as: vitamin A – 11,1%, chlorine – 12,2%
  • Vitamin A is responsible for normal development, reproductive function, skin and eye health, and maintaining immunity.
  • Chlorine necessary for the formation and secretion of hydrochloric acid in the body.
 
Calorie content AND CHEMICAL COMPOSITION OF THE INGREDIENTS OF THE RECIPE Rutabaga stewed per 100 g
  • 37 kCal
  • 661 kCal
  • 399 kCal
  • 0 kCal
  • 162 kCal
  • 334 kCal
  • 0 kCal
  • 255 kCal
Tags: How to cook, calorie content 113,5 kcal, chemical composition, nutritional value, what vitamins, minerals, how to cook Rutabaga stew, recipe, calories, nutrients

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