Ingredients Pasta Soup
| pasta | 80.0 (gram) |
| carrot | 40.0 (gram) |
| parsley root | 10.0 (gram) |
| onion | 20.0 (gram) |
| leek | 20.0 (gram) |
| cooking fat | 20.0 (gram) |
| water | 950.0 (gram) |
Method of preparation
Prepared pasta is placed in boiling broth or water, brought to a boil and cooked for 10-15 minutes, then browned vegetables, tomato puree are added and the soup is cooked until tender. The noodles are added to the soup along with the sautéed vegetables. When preparing soup with noodles and curly products, sautéed vegetables, tomato puree are placed in boiling broth or water and boiled from the moment of boiling for 5-8 minutes, after which noodles or curly products are added and the soup is boiled until cooked. Before the end of cooking, put salt and spices.
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 | 39 kCal | 1684 kCal | 2.3% | 5.9% | 4318 g |
| Proteins | 0.9 g | 76 g | 1.2% | 3.1% | 8444 g |
| Fats | 2 g | 56 g | 3.6% | 9.2% | 2800 g |
| Carbohydrates | 4.5 g | 219 g | 2.1% | 5.4% | 4867 g |
| organic acids | 0.02 g | ~ | |||
| Alimentary fiber | 0.3 g | 20 g | 1.5% | 3.8% | 6667 g |
| Water | 101.3 g | 2273 g | 4.5% | 11.5% | 2244 g |
| Ash | 0.1 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 500 μg | 900 μg | 55.6% | 142.6% | 180 g |
| Retinol | 0.5 mg | ~ | |||
| Vitamin B1, thiamine | 0.02 mg | 1.5 mg | 1.3% | 3.3% | 7500 g |
| Vitamin B2, riboflavin | 0.008 mg | 1.8 mg | 0.4% | 1% | 22500 g |
| Vitamin B4, choline | 3.1 mg | 500 mg | 0.6% | 1.5% | 16129 g |
| Vitamin B5, pantothenic | 0.03 mg | 5 mg | 0.6% | 1.5% | 16667 g |
| Vitamin B6, pyridoxine | 0.03 mg | 2 mg | 1.5% | 3.8% | 6667 g |
| Vitamin B9, folate | 2.8 μg | 400 μg | 0.7% | 1.8% | 14286 g |
| Vitamin C, ascorbic | 1.3 mg | 90 mg | 1.4% | 3.6% | 6923 g |
| Vitamin E, alpha tocopherol, TE | 0.2 mg | 15 mg | 1.3% | 3.3% | 7500 g |
| Vitamin H, biotin | 0.2 μg | 50 μg | 0.4% | 1% | 25000 g |
| Vitamin PP, NE | 0.2494 mg | 20 mg | 1.2% | 3.1% | 8019 g |
| niacin | 0.1 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 31 mg | 2500 mg | 1.2% | 3.1% | 8065 g |
| Calcium, Ca | 6.2 mg | 1000 mg | 0.6% | 1.5% | 16129 g |
| Silicon, Si | 0.3 mg | 30 mg | 1% | 2.6% | 10000 g |
| Magnesium, Mg | 3.7 mg | 400 mg | 0.9% | 2.3% | 10811 g |
| Sodium, Na | 2.6 mg | 1300 mg | 0.2% | 0.5% | 50000 g |
| Sulfur, S | 6.5 mg | 1000 mg | 0.7% | 1.8% | 15385 g |
| Phosphorus, P | 12.4 mg | 800 mg | 1.6% | 4.1% | 6452 g |
| Chlorine, Cl | 8.7 mg | 2300 mg | 0.4% | 1% | 26437 g |
| Trace Elements | |||||
| Aluminum, Al | 24.1 μg | ~ | |||
| Bohr, B | 13.8 μg | ~ | |||
| Vanadium, V | 4.6 μg | ~ | |||
| Iron, Fe | 0.2 mg | 18 mg | 1.1% | 2.8% | 9000 g |
| Iodine, I | 0.4 μg | 150 μg | 0.3% | 0.8% | 37500 g |
| Cobalt, Co | 0.3 μg | 10 μg | 3% | 7.7% | 3333 g |
| Lithium, Li | 0.3 μg | ~ | |||
| Manganese, Mn | 0.0533 mg | 2 mg | 2.7% | 6.9% | 3752 g |
| Copper, Cu | 52.7 μg | 1000 μg | 5.3% | 13.6% | 1898 g |
| Molybdenum, Mo. | 1.8 μg | 70 μg | 2.6% | 6.7% | 3889 g |
| Nickel, Ni | 0.3 μg | ~ | |||
| Rubidium, Rb | 10.6 μg | ~ | |||
| Fluorine, F | 4.8 μg | 4000 μg | 0.1% | 0.3% | 83333 g |
| Chrome, Cr | 0.3 μg | 50 μg | 0.6% | 1.5% | 16667 g |
| Zinc, Zn | 0.0853 mg | 12 mg | 0.7% | 1.8% | 14068 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 0.07 g | ~ | |||
| Mono- and disaccharides (sugars) | 0.7 g | max 100 г |
The energy value is 39 kcal.
Pasta Soup rich in vitamins and minerals such as: vitamin A – 55,6%
- 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 with pasta PER 100 g
- 345 kCal
- 35 kCal
- 51 kCal
- 41 kCal
- 36 kCal
- 897 kCal
- 0 kCal
Tags: How to cook, calorie content 39 kcal, chemical composition, nutritional value, what vitamins, minerals, cooking method Pasta soup, recipe, calories, nutrients