Ingredients Salad with pickles and rutabagas
| swede | 1.0 (piece) |
| pickled cucumber | 150.0 (gram) |
| onion | 1.0 (piece) |
| cream | 2.0 (table spoon) |
| tomato paste | 2.0 (table spoon) |
| parsley | 1.0 (table spoon) |
Method of preparation
Grate the peeled rutabagas, add finely chopped onions, sliced cucumbers, mix everything with sour cream and tomato paste, add finely chopped herbs.
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 | 66.6 kCal | 1684 kCal | 4% | 6% | 2529 g |
| Proteins | 1.9 g | 76 g | 2.5% | 3.8% | 4000 g |
| Fats | 3.7 g | 56 g | 6.6% | 9.9% | 1514 g |
| Carbohydrates | 6.8 g | 219 g | 3.1% | 4.7% | 3221 g |
| organic acids | 0.7 g | ~ | |||
| Alimentary fiber | 1.4 g | 20 g | 7% | 10.5% | 1429 g |
| Water | 75.6 g | 2273 g | 3.3% | 5% | 3007 g |
| Ash | 2.1 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 100 μg | 900 μg | 11.1% | 16.7% | 900 g |
| Retinol | 0.1 mg | ~ | |||
| Vitamin B1, thiamine | 0.05 mg | 1.5 mg | 3.3% | 5% | 3000 g |
| Vitamin B2, riboflavin | 0.06 mg | 1.8 mg | 3.3% | 5% | 3000 g |
| Vitamin B4, choline | 15 mg | 500 mg | 3% | 4.5% | 3333 g |
| Vitamin B5, pantothenic | 0.04 mg | 5 mg | 0.8% | 1.2% | 12500 g |
| Vitamin B6, pyridoxine | 0.07 mg | 2 mg | 3.5% | 5.3% | 2857 g |
| Vitamin B9, folate | 7.7 μg | 400 μg | 1.9% | 2.9% | 5195 g |
| Vitamin B12, cobalamin | 0.04 μg | 3 μg | 1.3% | 2% | 7500 g |
| Vitamin C, ascorbic | 21.8 mg | 90 mg | 24.2% | 36.3% | 413 g |
| Vitamin D, calciferol | 0.02 μg | 10 μg | 0.2% | 0.3% | 50000 g |
| Vitamin E, alpha tocopherol, TE | 0.2 mg | 15 mg | 1.3% | 2% | 7500 g |
| Vitamin H, biotin | 0.6 μg | 50 μg | 1.2% | 1.8% | 8333 g |
| Vitamin PP, NE | 0.9154 mg | 20 mg | 4.6% | 6.9% | 2185 g |
| niacin | 0.6 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 292.6 mg | 2500 mg | 11.7% | 17.6% | 854 g |
| Calcium, Ca | 43.4 mg | 1000 mg | 4.3% | 6.5% | 2304 g |
| Magnesium, Mg | 21.1 mg | 400 mg | 5.3% | 8% | 1896 g |
| Sodium, Na | 10 mg | 1300 mg | 0.8% | 1.2% | 13000 g |
| Sulfur, S | 9.9 mg | 1000 mg | 1% | 1.5% | 10101 g |
| Phosphorus, P | 46 mg | 800 mg | 5.8% | 8.7% | 1739 g |
| Chlorine, Cl | 11.2 mg | 2300 mg | 0.5% | 0.8% | 20536 g |
| Trace Elements | |||||
| Aluminum, Al | 60.9 μg | ~ | |||
| Bohr, B | 30.5 μg | ~ | |||
| Iron, Fe | 1.1 mg | 18 mg | 6.1% | 9.2% | 1636 g |
| Iodine, I | 1.3 μg | 150 μg | 0.9% | 1.4% | 11538 g |
| Cobalt, Co | 0.8 μg | 10 μg | 8% | 12% | 1250 g |
| Manganese, Mn | 0.0354 mg | 2 mg | 1.8% | 2.7% | 5650 g |
| Copper, Cu | 15.4 μg | 1000 μg | 1.5% | 2.3% | 6494 g |
| Molybdenum, Mo. | 0.6 μg | 70 μg | 0.9% | 1.4% | 11667 g |
| Nickel, Ni | 0.5 μg | ~ | |||
| Rubidium, Rb | 72.5 μg | ~ | |||
| Selenium, Se | 0.04 μg | 55 μg | 0.1% | 0.2% | 137500 g |
| Fluorine, F | 6.4 μg | 4000 μg | 0.2% | 0.3% | 62500 g |
| Chrome, Cr | 0.3 μg | 50 μg | 0.6% | 0.9% | 16667 g |
| Zinc, Zn | 0.1585 mg | 12 mg | 1.3% | 2% | 7571 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 0.3 g | ~ | |||
| Mono- and disaccharides (sugars) | 6.1 g | max 100 г |
The energy value is 66,6 kcal.
Pickled cucumber and rutabaga salad rich in vitamins and minerals such as: vitamin A – 11,1%, vitamin C – 24,2%, potassium – 11,7%
- Vitamin A is responsible for normal development, reproductive function, skin and eye health, and maintaining immunity.
- 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.
- 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.
Calorie content AND CHEMICAL COMPOSITION OF THE RECIPE INGREDIENTS Salad of pickled cucumbers and rutabagas PER 100 g
- 37 kCal
- 13 kCal
- 41 kCal
- 162 kCal
- 102 kCal
- 49 kCal
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