Ingredients Sour cream sauce with tomato
| cream | 1000.0 (gram) |
| butter | 50.0 (gram) |
| wheat flour, premium | 50.0 (gram) |
| tomato paste | 100.0 (gram) |
Method of preparation
To prepare the sauce according to column I, tomato puree is added to the flour sautéed in butter and the sautéing is continued for 7-10 minutes. The finished sautéing, cooled to 70 ° C, is diluted with hot sour cream; according to columns II and III, tomato puree is boiled down to half the original volume, combined with sour cream sauce. The sauce is boiled, filtered and brought to a boil. “Sour cream sauce with hot tomato” is prepared with the addition of ground red pepper (2 g per 1000 g). Use the sauce for cooking baked vegetable 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 | 305.8 kCal | 1684 kCal | 18.2% | 6% | 551 g |
| Proteins | 3 g | 76 g | 3.9% | 1.3% | 2533 g |
| Fats | 29.5 g | 56 g | 52.7% | 17.2% | 190 g |
| Carbohydrates | 7.6 g | 219 g | 3.5% | 1.1% | 2882 g |
| organic acids | 0.2 g | ~ | |||
| Alimentary fiber | 0.1 g | 20 g | 0.5% | 0.2% | 20000 g |
| Water | 6.8 g | 2273 g | 0.3% | 0.1% | 33426 g |
| Ash | 0.3 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 300 μg | 900 μg | 33.3% | 10.9% | 300 g |
| Retinol | 0.3 mg | ~ | |||
| Vitamin B1, thiamine | 0.04 mg | 1.5 mg | 2.7% | 0.9% | 3750 g |
| Vitamin B2, riboflavin | 0.1 mg | 1.8 mg | 5.6% | 1.8% | 1800 g |
| Vitamin B4, choline | 105.8 mg | 500 mg | 21.2% | 6.9% | 473 g |
| Vitamin B5, pantothenic | 0.02 mg | 5 mg | 0.4% | 0.1% | 25000 g |
| Vitamin B6, pyridoxine | 0.07 mg | 2 mg | 3.5% | 1.1% | 2857 g |
| Vitamin B9, folate | 8.3 μg | 400 μg | 2.1% | 0.7% | 4819 g |
| Vitamin B12, cobalamin | 0.3 μg | 3 μg | 10% | 3.3% | 1000 g |
| Vitamin C, ascorbic | 4.5 mg | 90 mg | 5% | 1.6% | 2000 g |
| Vitamin D, calciferol | 0.1 μg | 10 μg | 1% | 0.3% | 10000 g |
| Vitamin E, alpha tocopherol, TE | 0.7 mg | 15 mg | 4.7% | 1.5% | 2143 g |
| Vitamin H, biotin | 3.1 μg | 50 μg | 6.2% | 2% | 1613 g |
| Vitamin PP, NE | 0.798 mg | 20 mg | 4% | 1.3% | 2506 g |
| niacin | 0.3 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 162.1 mg | 2500 mg | 6.5% | 2.1% | 1542 g |
| Calcium, Ca | 71.8 mg | 1000 mg | 7.2% | 2.4% | 1393 g |
| Silicon, Si | 0.2 mg | 30 mg | 0.7% | 0.2% | 15000 g |
| Magnesium, Mg | 10.6 mg | 400 mg | 2.7% | 0.9% | 3774 g |
| Sodium, Na | 28.8 mg | 1300 mg | 2.2% | 0.7% | 4514 g |
| Sulfur, S | 3.1 mg | 1000 mg | 0.3% | 0.1% | 32258 g |
| Phosphorus, P | 59.8 mg | 800 mg | 7.5% | 2.5% | 1338 g |
| Chlorine, Cl | 50.7 mg | 2300 mg | 2.2% | 0.7% | 4536 g |
| Trace Elements | |||||
| Aluminum, Al | 46.1 μg | ~ | |||
| Bohr, B | 1.6 μg | ~ | |||
| Vanadium, V | 4 μg | ~ | |||
| Iron, Fe | 0.5 mg | 18 mg | 2.8% | 0.9% | 3600 g |
| Iodine, I | 5.8 μg | 150 μg | 3.9% | 1.3% | 2586 g |
| Cobalt, Co | 0.3 μg | 10 μg | 3% | 1% | 3333 g |
| Manganese, Mn | 0.0276 mg | 2 mg | 1.4% | 0.5% | 7246 g |
| Copper, Cu | 20.8 μg | 1000 μg | 2.1% | 0.7% | 4808 g |
| Molybdenum, Mo. | 4.6 μg | 70 μg | 6.6% | 2.2% | 1522 g |
| Nickel, Ni | 0.1 μg | ~ | |||
| Olovo, Sn | 0.2 μg | ~ | |||
| Selenium, Se | 0.5 μg | 55 μg | 0.9% | 0.3% | 11000 g |
| Titan, you | 0.5 μg | ~ | |||
| Fluorine, F | 12.4 μg | 4000 μg | 0.3% | 0.1% | 32258 g |
| Chrome, Cr | 0.1 μg | 50 μg | 0.2% | 0.1% | 50000 g |
| Zinc, Zn | 0.2312 mg | 12 mg | 1.9% | 0.6% | 5190 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 3.1 g | ~ | |||
| Mono- and disaccharides (sugars) | 1.7 g | max 100 г |
The energy value is 305,8 kcal.
Sour cream sauce with tomato rich in vitamins and minerals such as: vitamin A – 33,3%, choline – 21,2%
- 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.
CALORIE AND CHEMICAL COMPOSITION OF THE RECIPE INGREDIENTS Sour cream sauce with tomato PER 100 g
- 162 kCal
- 661 kCal
- 334 kCal
- 102 kCal
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