Recipe Sauce mayonnaise with jelly (banquet). Calorie, chemical composition and nutritional value.

Contents

Ingredients Sauce mayonnaise with jelly (banquet)

mayonnaise 410.0 (gram)
Jelly for meat or fish 600.0 (gram)
Method of preparation

Meat or fish jelly is dissolved to a liquid state, added to mayonnaise and whipped in the cold until a semi-thickened state. Sauce is used to decorate dishes from fish, meat, poultry, etc.

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 value374.5 kCal1684 kCal22.2%5.9%450 g
Proteins13.5 g76 g17.8%4.8%563 g
Fats35 g56 g62.5%16.7%160 g
Carbohydrates1.5 g219 g0.7%0.2%14600 g
organic acids0.6 g~
Alimentary fiber0.1 g20 g0.5%0.1%20000 g
Water65.9 g2273 g2.9%0.8%3449 g
Ash1.4 g~
Vitamins
Vitamin A, RE100 μg900 μg11.1%3%900 g
Retinol0.1 mg~
Vitamin B1, thiamine0.04 mg1.5 mg2.7%0.7%3750 g
Vitamin B2, riboflavin0.5 mg1.8 mg27.8%7.4%360 g
Vitamin B4, choline8.9 mg500 mg1.8%0.5%5618 g
Vitamin B5, pantothenic0.02 mg5 mg0.4%0.1%25000 g
Vitamin B6, pyridoxine0.01 mg2 mg0.5%0.1%20000 g
Vitamin B9, folate0.4 μg400 μg0.1%100000 g
Vitamin B12, cobalamin0.004 μg3 μg0.1%75000 g
Vitamin C, ascorbic0.2 mg90 mg0.2%0.1%45000 g
Vitamin E, alpha tocopherol, TE15.3 mg15 mg102%27.2%98 g
Vitamin H, biotin0.4 μg50 μg0.8%0.2%12500 g
Vitamin PP, NE5.141 mg20 mg25.7%6.9%389 g
niacin2.9 mg~
Macronutrients
Potassium, K226.9 mg2500 mg9.1%2.4%1102 g
Calcium, Ca30.1 mg1000 mg3%0.8%3322 g
Magnesium, Mg18 mg400 mg4.5%1.2%2222 g
Sodium, Na312.9 mg1300 mg24.1%6.4%415 g
Sulfur, S10.8 mg1000 mg1.1%0.3%9259 g
Phosphorus, P151.4 mg800 mg18.9%5%528 g
Chlorine, Cl10.2 mg2300 mg0.4%0.1%22549 g
Trace Elements
Aluminum, Al8.3 μg~
Bohr, B4.6 μg~
Vanadium, V1.1 μg~
Iron, Fe2.3 mg18 mg12.8%3.4%783 g
Iodine, I4.5 μg150 μg3%0.8%3333 g
Cobalt, Co0.1 μg10 μg1%0.3%10000 g
Lithium, Li0.07 μg~
Manganese, Mn0.0053 mg2 mg0.3%0.1%37736 g
Copper, Cu4.7 μg1000 μg0.5%0.1%21277 g
Molybdenum, Mo.0.4 μg70 μg0.6%0.2%17500 g
Nickel, Ni0.1 μg~
Rubidium, Rb5.5 μg~
Fluorine, F1 μg4000 μg400000 g
Chrome, Cr0.2 μg50 μg0.4%0.1%25000 g
Zinc, Zn0.0267 mg12 mg0.2%0.1%44944 g
Digestible carbohydrates
Starch and dextrins0.05 g~
Mono- and disaccharides (sugars)0.2 gmax 100 г

The energy value is 374,5 kcal.

Mayonnaise sauce with jelly (banquet) rich in vitamins and minerals such as: vitamin A – 11,1%, vitamin B2 – 27,8%, vitamin E – 102%, vitamin PP – 25,7%, phosphorus – 18,9%, iron – 12,8 .XNUMX%
  • Vitamin A is responsible for normal development, reproductive function, skin and eye health, and maintaining immunity.
  • Vitamin B2 participates in redox reactions, enhances the color sensitivity of the visual analyzer and dark adaptation. Insufficient intake of vitamin B2 is accompanied by a violation of the condition of the skin, mucous membranes, impaired light and twilight vision.
  • 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 PP participates in redox reactions of energy metabolism. Insufficient vitamin intake is accompanied by disruption of the normal state of the skin, gastrointestinal tract and nervous system.
  • Phosphorus takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is a part of phospholipids, nucleotides and nucleic acids, is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, rickets.
  • Iron is a part of proteins of various functions, including enzymes. Participates in the transport of electrons, oxygen, ensures the course of redox reactions and activation of peroxidation. Insufficient consumption leads to hypochromic anemia, myoglobin-deficient atony of skeletal muscles, increased fatigue, myocardiopathy, atrophic gastritis.
 
Calorie content AND CHEMICAL COMPOSITION OF THE RECIPE INGREDIENTS Mayonnaise sauce with jelly (banquet) PER 100 g
  • 627 kCal
Tags: How to cook, calorie content 374,5 kcal, chemical composition, nutritional value, what vitamins, minerals, cooking method Sauce mayonnaise with jelly (banquet), recipe, calories, nutrients

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