Recipe Sauce mayonnaise. Calorie, chemical composition and nutritional value.

Ingredients Sauce mayonnaise

sunflower oil 750.0 (gram)
chicken yolk 6.0 (piece)
table mustard 25.0 (gram)
sugar 20.0 (gram)
vinegar 150.0 (gram)
Method of preparation

” Prepared only in the absence of industrial mayonnaise. Vegetable oil is gradually poured in a thin stream with continuous one-sided stirring, pounded raw yolks with salt, sugar and mustard. When the oil combines with the yolks and the mixture turns into a thick, homogeneous mass, pour in vinegar (column I). The filtered, cooled white sauce is added to the sauce prepared according to columns II and III. The flour for the white sauce is heated without fat, preventing discoloration, cooled, then diluted with cold broth mixed with vinegar, brought to a boil and cooled. Instead of flour, you can use potato or maize (corn) starch.

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 value665.5 kCal1684 kCal39.5%5.9%253 g
Proteins2 g76 g2.6%0.4%3800 g
Fats72 g56 g128.6%19.3%78 g
Carbohydrates2.6 g219 g1.2%0.2%8423 g
Water23.3 g2273 g1%0.2%9755 g
Ash0.2 g~
Vitamins
Vitamin A, RE100 μg900 μg11.1%1.7%900 g
Retinol0.1 mg~
Vitamin B1, thiamine0.03 mg1.5 mg2%0.3%5000 g
Vitamin B2, riboflavin0.03 mg1.8 mg1.7%0.3%6000 g
Vitamin B4, choline91.1 mg500 mg18.2%2.7%549 g
Vitamin B5, pantothenic0.5 mg5 mg10%1.5%1000 g
Vitamin B6, pyridoxine0.05 mg2 mg2.5%0.4%4000 g
Vitamin B9, folate2.5 μg400 μg0.6%0.1%16000 g
Vitamin B12, cobalamin0.2 μg3 μg6.7%1%1500 g
Vitamin D, calciferol0.9 μg10 μg9%1.4%1111 g
Vitamin E, alpha tocopherol, TE29.9 mg15 mg199.3%29.9%50 g
Vitamin H, biotin6.4 μg50 μg12.8%1.9%781 g
Vitamin PP, NE0.332 mg20 mg1.7%0.3%6024 g
Macronutrients
Potassium, K14.7 mg2500 mg0.6%0.1%17007 g
Calcium, Ca15.5 mg1000 mg1.6%0.2%6452 g
Magnesium, Mg1.7 mg400 mg0.4%0.1%23529 g
Sodium, Na5.8 mg1300 mg0.4%0.1%22414 g
Sulfur, S19.3 mg1000 mg1.9%0.3%5181 g
Phosphorus, P61.7 mg800 mg7.7%1.2%1297 g
Chlorine, Cl16.6 mg2300 mg0.7%0.1%13855 g
Trace Elements
Iron, Fe0.8 mg18 mg4.4%0.7%2250 g
Iodine, I3.8 μg150 μg2.5%0.4%3947 g
Cobalt, Co2.6 μg10 μg26%3.9%385 g
Manganese, Mn0.008 mg2 mg0.4%0.1%25000 g
Copper, Cu15.8 μg1000 μg1.6%0.2%6329 g
Molybdenum, Mo.1.4 μg70 μg2%0.3%5000 g
Chrome, Cr0.8 μg50 μg1.6%0.2%6250 g
Zinc, Zn0.3534 mg12 mg2.9%0.4%3396 g

The energy value is 665,5 kcal.

Mayonnaise sauce rich in vitamins and minerals such as: vitamin A – 11,1%, choline – 18,2%, vitamin E – 199,3%, vitamin H – 12,8%, cobalt – 26%
  • Vitamin A is responsible for normal development, reproductive function, skin and eye health, and maintaining immunity.
  • Mixed is a part of lecithin, plays a role in the synthesis and metabolism of phospholipids in the liver, is a source of free methyl groups, acts as a lipotropic factor.
  • 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.
  • Vitamin H participates in the synthesis of fats, glycogen, the metabolism of amino acids. Insufficient intake of this vitamin can lead to disruption of the normal state of the skin.
  • Cobalt is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism.
 
CALORIE AND CHEMICAL COMPOSITION OF THE RECIPE INGREDIENTS Sauce mayonnaise PER 100 g
  • 899 kCal
  • 354 kCal
  • 143 kCal
  • 399 kCal
  • 11 kCal
Tags: How to cook, calorie content 665,5 kcal, chemical composition, nutritional value, what vitamins, minerals, cooking method Sauce mayonnaise, recipe, calories, nutrients

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