Ingredients Pickled cucumber and radish salad
| radish | 200.0 (gram) |
| pickled cucumber | 200.0 (gram) |
| onion | 1.0 (piece) |
| sunflower oil | 2.0 (table spoon) |
| dill | 1.0 (table spoon) |
Method of preparation
Finely chop all vegetables, mix, add vegetable oil. Sprinkle with finely chopped herbs on top.
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 | 90.8 kCal | 1684 kCal | 5.4% | 5.9% | 1855 g |
| Proteins | 1.2 g | 76 g | 1.6% | 1.8% | 6333 g |
| Fats | 7.7 g | 56 g | 13.8% | 15.2% | 727 g |
| Carbohydrates | 4.3 g | 219 g | 2% | 2.2% | 5093 g |
| organic acids | 0.4 g | ~ | |||
| Alimentary fiber | 1.6 g | 20 g | 8% | 8.8% | 1250 g |
| Water | 82.6 g | 2273 g | 3.6% | 4% | 2752 g |
| Ash | 2.2 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 40 μg | 900 μg | 4.4% | 4.8% | 2250 g |
| Retinol | 0.04 mg | ~ | |||
| Vitamin B1, thiamine | 0.03 mg | 1.5 mg | 2% | 2.2% | 5000 g |
| Vitamin B2, riboflavin | 0.02 mg | 1.8 mg | 1.1% | 1.2% | 9000 g |
| Vitamin B5, pantothenic | 0.08 mg | 5 mg | 1.6% | 1.8% | 6250 g |
| Vitamin B6, pyridoxine | 0.04 mg | 2 mg | 2% | 2.2% | 5000 g |
| Vitamin B9, folate | 2.2 μg | 400 μg | 0.6% | 0.7% | 18182 g |
| Vitamin C, ascorbic | 16.5 mg | 90 mg | 18.3% | 20.2% | 545 g |
| Vitamin E, alpha tocopherol, TE | 3.2 mg | 15 mg | 21.3% | 23.5% | 469 g |
| Vitamin H, biotin | 0.1 μg | 50 μg | 0.2% | 0.2% | 50000 g |
| Vitamin PP, NE | 0.3992 mg | 20 mg | 2% | 2.2% | 5010 g |
| niacin | 0.2 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 213.8 mg | 2500 mg | 8.6% | 9.5% | 1169 g |
| Calcium, Ca | 33 mg | 1000 mg | 3.3% | 3.6% | 3030 g |
| Magnesium, Mg | 17.5 mg | 400 mg | 4.4% | 4.8% | 2286 g |
| Sodium, Na | 6.3 mg | 1300 mg | 0.5% | 0.6% | 20635 g |
| Sulfur, S | 9.1 mg | 1000 mg | 0.9% | 1% | 10989 g |
| Phosphorus, P | 29.9 mg | 800 mg | 3.7% | 4.1% | 2676 g |
| Chlorine, Cl | 3.5 mg | 2300 mg | 0.2% | 0.2% | 65714 g |
| Trace Elements | |||||
| Aluminum, Al | 56.3 μg | ~ | |||
| Bohr, B | 28.1 μg | ~ | |||
| Iron, Fe | 0.8 mg | 18 mg | 4.4% | 4.8% | 2250 g |
| Iodine, I | 0.4 μg | 150 μg | 0.3% | 0.3% | 37500 g |
| Cobalt, Co | 0.7 μg | 10 μg | 7% | 7.7% | 1429 g |
| Manganese, Mn | 0.0324 mg | 2 mg | 1.6% | 1.8% | 6173 g |
| Copper, Cu | 12 μg | 1000 μg | 1.2% | 1.3% | 8333 g |
| Nickel, Ni | 0.4 μg | ~ | |||
| Rubidium, Rb | 67 μg | ~ | |||
| Fluorine, F | 4.4 μg | 4000 μg | 0.1% | 0.1% | 90909 g |
| Chrome, Cr | 0.3 μg | 50 μg | 0.6% | 0.7% | 16667 g |
| Zinc, Zn | 0.1196 mg | 12 mg | 1% | 1.1% | 10033 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 0.2 g | ~ | |||
| Mono- and disaccharides (sugars) | 4.2 g | max 100 г |
The energy value is 90,8 kcal.
Pickled cucumber and radish salad rich in vitamins and minerals such as: vitamin C – 18,3%, vitamin E – 21,3%
- Vitamin C participates in redox reactions, the functioning of the immune system, promotes the absorption of iron. Deficiency leads to loose and bleeding gums, nosebleeds due to increased permeability and fragility of the blood capillaries.
- 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.
CALORIE AND CHEMICAL COMPOSITION OF THE RECIPE INGREDIENTS Salad of pickled cucumbers and radish PER 100 g
- 36 kCal
- 13 kCal
- 41 kCal
- 899 kCal
- 40 kCal
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