Ingredients Sauce – white wine
| White basic sauce | 800.0 (gram) |
| chicken yolk | 4.0 (piece) |
| margarine | 100.0 (gram) |
| lemon acid | 1.0 (gram) |
| dry white wine | 100.0 (gram) |
Method of preparation
Prepared wine (p. 306) is added to the finished white basic sauce, cooled to 75-80 ° C. Then, with continuous stirring, egg yolks boiled with pieces of butter (recipe no. 539) are added, seasoned with citric acid and salted. sauce for boiled and stewed fish dishes
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 | 214.9 kCal | 1684 kCal | 12.8% | 6% | 784 g |
| Proteins | 15.4 g | 76 g | 20.3% | 9.4% | 494 g |
| Fats | 14.5 g | 56 g | 25.9% | 12.1% | 386 g |
| Carbohydrates | 6.1 g | 219 g | 2.8% | 1.3% | 3590 g |
| organic acids | 0.02 g | ~ | |||
| Alimentary fiber | 0.4 g | 20 g | 2% | 0.9% | 5000 g |
| Water | 198.3 g | 2273 g | 8.7% | 4% | 1146 g |
| Ash | 0.4 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 100 μg | 900 μg | 11.1% | 5.2% | 900 g |
| Retinol | 0.1 mg | ~ | |||
| Vitamin B1, thiamine | 0.04 mg | 1.5 mg | 2.7% | 1.3% | 3750 g |
| Vitamin B2, riboflavin | 0.04 mg | 1.8 mg | 2.2% | 1% | 4500 g |
| Vitamin B4, choline | 63.2 mg | 500 mg | 12.6% | 5.9% | 791 g |
| Vitamin B5, pantothenic | 0.3 mg | 5 mg | 6% | 2.8% | 1667 g |
| Vitamin B6, pyridoxine | 0.09 mg | 2 mg | 4.5% | 2.1% | 2222 g |
| Vitamin B9, folate | 5.3 μg | 400 μg | 1.3% | 0.6% | 7547 g |
| Vitamin B12, cobalamin | 0.1 μg | 3 μg | 3.3% | 1.5% | 3000 g |
| Vitamin C, ascorbic | 1.1 mg | 90 mg | 1.2% | 0.6% | 8182 g |
| Vitamin D, calciferol | 0.6 μg | 10 μg | 6% | 2.8% | 1667 g |
| Vitamin E, alpha tocopherol, TE | 4.1 mg | 15 mg | 27.3% | 12.7% | 366 g |
| Vitamin H, biotin | 4.3 μg | 50 μg | 8.6% | 4% | 1163 g |
| Vitamin PP, NE | 2.6564 mg | 20 mg | 13.3% | 6.2% | 753 g |
| niacin | 0.1 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 53.7 mg | 2500 mg | 2.1% | 1% | 4655 g |
| Calcium, Ca | 18.7 mg | 1000 mg | 1.9% | 0.9% | 5348 g |
| Silicon, Si | 0.3 mg | 30 mg | 1% | 0.5% | 10000 g |
| Magnesium, Mg | 4.6 mg | 400 mg | 1.2% | 0.6% | 8696 g |
| Sodium, Na | 32 mg | 1300 mg | 2.5% | 1.2% | 4063 g |
| Sulfur, S | 21.7 mg | 1000 mg | 2.2% | 1% | 4608 g |
| Phosphorus, P | 55.1 mg | 800 mg | 6.9% | 3.2% | 1452 g |
| Chlorine, Cl | 89.9 mg | 2300 mg | 3.9% | 1.8% | 2558 g |
| Trace Elements | |||||
| Aluminum, Al | 95.7 μg | ~ | |||
| Bohr, B | 16.6 μg | ~ | |||
| Vanadium, V | 5.8 μg | ~ | |||
| Iron, Fe | 0.7 mg | 18 mg | 3.9% | 1.8% | 2571 g |
| Iodine, I | 2.8 μg | 150 μg | 1.9% | 0.9% | 5357 g |
| Cobalt, Co | 2.2 μg | 10 μg | 22% | 10.2% | 455 g |
| Manganese, Mn | 0.0581 mg | 2 mg | 2.9% | 1.3% | 3442 g |
| Copper, Cu | 22.8 μg | 1000 μg | 2.3% | 1.1% | 4386 g |
| Molybdenum, Mo. | 3.5 μg | 70 μg | 5% | 2.3% | 2000 g |
| Nickel, Ni | 3.1 μg | ~ | |||
| Olovo, Sn | 0.3 μg | ~ | |||
| Rubidium, Rb | 33.8 μg | ~ | |||
| Selenium, Se | 0.4 μg | 55 μg | 0.7% | 0.3% | 13750 g |
| Titan, you | 0.7 μg | ~ | |||
| Fluorine, F | 201.8 μg | 4000 μg | 5% | 2.3% | 1982 g |
| Chrome, Cr | 26.1 μg | 50 μg | 52.2% | 24.3% | 192 g |
| Zinc, Zn | 0.6582 mg | 12 mg | 5.5% | 2.6% | 1823 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 4.6 g | ~ | |||
| Mono- and disaccharides (sugars) | 1 g | max 100 г |
The energy value is 214,9 kcal.
Sauce – white wine rich in vitamins and minerals such as: vitamin A – 11,1%, choline – 12,6%, vitamin E – 27,3%, vitamin PP – 13,3%, cobalt – 22%, chromium – 52,2%
- 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 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.
- Cobalt is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism.
- Chrome participates in the regulation of blood glucose levels, enhancing the effect of insulin. Deficiency leads to decreased glucose tolerance.
Calorie content AND CHEMICAL COMPOSITION OF THE RECIPE INGREDIENTS Sauce – white wine PER 100 g
- 354 kCal
- 743 kCal
- 0 kCal
- 64 kCal
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