Ingredients Zucchini or pumpkin puree soup
| squash | 260.0 (gram) |
| carrot | 20.0 (gram) |
| onion | 20.0 (gram) |
| parsley root | 10.0 (gram) |
| leek | 40.0 (gram) |
| beans pod | 40.0 (gram) |
| wheat flour, premium | 30.0 (gram) |
| butter | 30.0 (gram) |
| milk cow | 200.0 (gram) |
| chicken egg | 0.4 (piece) |
| water | 750.0 (gram) |
Method of preparation
Sliced zucchini or pumpkin are allowed. Sauteed onions and carrots are added 5-10 minutes before the end of the seasoning, green peas or beans are allowed to cook until tender, then rubbed. The rest of the soup is prepared and dispensed as indicated in the rec. No. 167. Green peas or beans and sautéed leeks can not be wiped, but put in the puree soup before dressing, bring to a boil and season.
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 | 47 kCal | 1684 kCal | 2.8% | 6% | 3583 g |
| Proteins | 1.3 g | 76 g | 1.7% | 3.6% | 5846 g |
| Fats | 2.8 g | 56 g | 5% | 10.6% | 2000 g |
| Carbohydrates | 4.5 g | 219 g | 2.1% | 4.5% | 4867 g |
| organic acids | 0.06 g | ~ | |||
| Alimentary fiber | 0.5 g | 20 g | 2.5% | 5.3% | 4000 g |
| Water | 111.4 g | 2273 g | 4.9% | 10.4% | 2040 g |
| Ash | 0.4 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 300 μg | 900 μg | 33.3% | 70.9% | 300 g |
| Retinol | 0.3 mg | ~ | |||
| Vitamin B1, thiamine | 0.03 mg | 1.5 mg | 2% | 4.3% | 5000 g |
| Vitamin B2, riboflavin | 0.05 mg | 1.8 mg | 2.8% | 6% | 3600 g |
| Vitamin B4, choline | 8.5 mg | 500 mg | 1.7% | 3.6% | 5882 g |
| Vitamin B5, pantothenic | 0.1 mg | 5 mg | 2% | 4.3% | 5000 g |
| Vitamin B6, pyridoxine | 0.07 mg | 2 mg | 3.5% | 7.4% | 2857 g |
| Vitamin B9, folate | 7.6 μg | 400 μg | 1.9% | 4% | 5263 g |
| Vitamin B12, cobalamin | 0.07 μg | 3 μg | 2.3% | 4.9% | 4286 g |
| Vitamin C, ascorbic | 2.9 mg | 90 mg | 3.2% | 6.8% | 3103 g |
| Vitamin D, calciferol | 0.05 μg | 10 μg | 0.5% | 1.1% | 20000 g |
| Vitamin E, alpha tocopherol, TE | 0.2 mg | 15 mg | 1.3% | 2.8% | 7500 g |
| Vitamin H, biotin | 1 μg | 50 μg | 2% | 4.3% | 5000 g |
| Vitamin PP, NE | 0.4158 mg | 20 mg | 2.1% | 4.5% | 4810 g |
| niacin | 0.2 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 120.9 mg | 2500 mg | 4.8% | 10.2% | 2068 g |
| Calcium, Ca | 30.5 mg | 1000 mg | 3.1% | 6.6% | 3279 g |
| Silicon, Si | 0.09 mg | 30 mg | 0.3% | 0.6% | 33333 g |
| Magnesium, Mg | 7.4 mg | 400 mg | 1.9% | 4% | 5405 g |
| Sodium, Na | 13.2 mg | 1300 mg | 1% | 2.1% | 9848 g |
| Sulfur, S | 9.9 mg | 1000 mg | 1% | 2.1% | 10101 g |
| Phosphorus, P | 28.6 mg | 800 mg | 3.6% | 7.7% | 2797 g |
| Chlorine, Cl | 20.8 mg | 2300 mg | 0.9% | 1.9% | 11058 g |
| Trace Elements | |||||
| Aluminum, Al | 45.8 μg | ~ | |||
| Bohr, B | 8.4 μg | ~ | |||
| Vanadium, V | 4 μg | ~ | |||
| Iron, Fe | 0.3 mg | 18 mg | 1.7% | 3.6% | 6000 g |
| Iodine, I | 1.8 μg | 150 μg | 1.2% | 2.6% | 8333 g |
| Cobalt, Co | 0.4 μg | 10 μg | 4% | 8.5% | 2500 g |
| Lithium, Li | 0.1 μg | ~ | |||
| Manganese, Mn | 0.0229 mg | 2 mg | 1.1% | 2.3% | 8734 g |
| Copper, Cu | 8.5 μg | 1000 μg | 0.9% | 1.9% | 11765 g |
| Molybdenum, Mo. | 1.5 μg | 70 μg | 2.1% | 4.5% | 4667 g |
| Nickel, Ni | 0.2 μg | ~ | |||
| Olovo, Sn | 2.1 μg | ~ | |||
| Rubidium, Rb | 8.7 μg | ~ | |||
| Selenium, Se | 0.4 μg | 55 μg | 0.7% | 1.5% | 13750 g |
| Strontium, Sr. | 2.5 μg | ~ | |||
| Titan, you | 0.3 μg | ~ | |||
| Fluorine, F | 5.9 μg | 4000 μg | 0.1% | 0.2% | 67797 g |
| Chrome, Cr | 0.5 μg | 50 μg | 1% | 2.1% | 10000 g |
| Zinc, Zn | 0.1181 mg | 12 mg | 1% | 2.1% | 10161 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 1.7 g | ~ | |||
| Mono- and disaccharides (sugars) | 2.6 g | max 100 г | |||
| Sterols | |||||
| Cholesterol | 8.5 mg | max 300 mg |
The energy value is 47 kcal.
Zucchini or pumpkin puree soup rich in vitamins and minerals such as: vitamin A – 33,3%
- Vitamin A is responsible for normal development, reproductive function, skin and eye health, and maintaining immunity.
CALORIE AND CHEMICAL COMPOSITION OF THE RECIPE INGREDIENTS Soup-puree from squash or pumpkin PER 100 g
- 24 kCal
- 35 kCal
- 41 kCal
- 51 kCal
- 36 kCal
- 23 kCal
- 334 kCal
- 661 kCal
- 60 kCal
- 157 kCal
- 0 kCal
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