Ingredients Vegetables poached with fat
| carrot | 1250.0 (gram) |
| margarine | 60.0 (gram) |
| sugar | 15.0 (gram) |
| wheat flour, premium | 15.0 (gram) |
Method of preparation
Vegetables are cut into slices or cubes, then placed in a bowl with a layer of no more than 5 cm and simmered in a small amount of meat broth or water with added fat. When preparing vegetables with sauce, the stewed vegetables are seasoned with milk sauce and heated. When using carrots, add 3 g of sugar per serving to the sauce
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 | 109.2 kCal | 1684 kCal | 6.5% | 6% | 1542 g |
| Proteins | 2.1 g | 76 g | 2.8% | 2.6% | 3619 g |
| Fats | 6 g | 56 g | 10.7% | 9.8% | 933 g |
| Carbohydrates | 12.4 g | 219 g | 5.7% | 5.2% | 1766 g |
| organic acids | 0.4 g | ~ | |||
| Alimentary fiber | 3.6 g | 20 g | 18% | 16.5% | 556 g |
| Water | 132.5 g | 2273 g | 5.8% | 5.3% | 1715 g |
| Ash | 1.5 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 11400 μg | 900 μg | 1266.7% | 1160% | 8 g |
| Retinol | 11.4 mg | ~ | |||
| Vitamin B1, thiamine | 0.07 mg | 1.5 mg | 4.7% | 4.3% | 2143 g |
| Vitamin B2, riboflavin | 0.09 mg | 1.8 mg | 5% | 4.6% | 2000 g |
| Vitamin B4, choline | 1.1 mg | 500 mg | 0.2% | 0.2% | 45455 g |
| Vitamin B5, pantothenic | 0.3 mg | 5 mg | 6% | 5.5% | 1667 g |
| Vitamin B6, pyridoxine | 0.2 mg | 2 mg | 10% | 9.2% | 1000 g |
| Vitamin B9, folate | 11.2 μg | 400 μg | 2.8% | 2.6% | 3571 g |
| Vitamin C, ascorbic | 2.6 mg | 90 mg | 2.9% | 2.7% | 3462 g |
| Vitamin E, alpha tocopherol, TE | 2.6 mg | 15 mg | 17.3% | 15.8% | 577 g |
| Vitamin H, biotin | 0.1 μg | 50 μg | 0.2% | 0.2% | 50000 g |
| Vitamin PP, NE | 1.5486 mg | 20 mg | 7.7% | 7.1% | 1291 g |
| niacin | 1.2 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 291.9 mg | 2500 mg | 11.7% | 10.7% | 856 g |
| Calcium, Ca | 40.6 mg | 1000 mg | 4.1% | 3.8% | 2463 g |
| Silicon, Si | 0.07 mg | 30 mg | 0.2% | 0.2% | 42857 g |
| Magnesium, Mg | 55.8 mg | 400 mg | 14% | 12.8% | 717 g |
| Sodium, Na | 41.8 mg | 1300 mg | 3.2% | 2.9% | 3110 g |
| Sulfur, S | 9.9 mg | 1000 mg | 1% | 0.9% | 10101 g |
| Phosphorus, P | 82.3 mg | 800 mg | 10.3% | 9.4% | 972 g |
| Chlorine, Cl | 91.4 mg | 2300 mg | 4% | 3.7% | 2516 g |
| Trace Elements | |||||
| Aluminum, Al | 485.5 μg | ~ | |||
| Bohr, B | 289.7 μg | ~ | |||
| Vanadium, V | 144.7 μg | ~ | |||
| Iron, Fe | 1 mg | 18 mg | 5.6% | 5.1% | 1800 g |
| Iodine, I | 7.3 μg | 150 μg | 4.9% | 4.5% | 2055 g |
| Cobalt, Co | 2.9 μg | 10 μg | 29% | 26.6% | 345 g |
| Lithium, Li | 8.7 μg | ~ | |||
| Manganese, Mn | 0.2992 mg | 2 mg | 15% | 13.7% | 668 g |
| Copper, Cu | 117.4 μg | 1000 μg | 11.7% | 10.7% | 852 g |
| Molybdenum, Mo. | 29.1 μg | 70 μg | 41.6% | 38.1% | 241 g |
| Nickel, Ni | 8.7 μg | ~ | |||
| Olovo, Sn | 0.09 μg | ~ | |||
| Selenium, Se | 0.1 μg | 55 μg | 0.2% | 0.2% | 55000 g |
| Titan, you | 0.2 μg | ~ | |||
| Fluorine, F | 79.9 μg | 4000 μg | 2% | 1.8% | 5006 g |
| Chrome, Cr | 4.4 μg | 50 μg | 8.8% | 8.1% | 1136 g |
| Zinc, Zn | 0.5905 mg | 12 mg | 4.9% | 4.5% | 2032 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 1.5 g | ~ | |||
| Mono- and disaccharides (sugars) | 9 g | max 100 г |
The energy value is 109,2 kcal.
Vegetables stewed with fat rich in vitamins and minerals such as: vitamin A – 1266,7%, vitamin E – 17,3%, potassium – 11,7%, magnesium – 14%, cobalt – 29%, manganese – 15%, copper – 11,7, 41,6%, molybdenum – XNUMX%
- Vitamin A is responsible for normal development, reproductive function, skin and eye health, and maintaining immunity.
- 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.
- potassium is the main intracellular ion that takes part in the regulation of water, acid and electrolyte balance, participates in the processes of nerve impulses, pressure regulation.
- Magnesium participates in energy metabolism, synthesis of proteins, nucleic acids, has a stabilizing effect on membranes, is necessary to maintain homeostasis of calcium, potassium and sodium. Lack of magnesium leads to hypomagnesemia, an increased risk of developing hypertension, heart disease.
- Cobalt is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism.
- Manganese participates in the formation of bone and connective tissue, is part of the enzymes involved in the metabolism of amino acids, carbohydrates, catecholamines; essential for the synthesis of cholesterol and nucleotides. Insufficient consumption is accompanied by a slowdown in growth, disorders in the reproductive system, increased fragility of bone tissue, disorders of carbohydrate and lipid metabolism.
- Copper is a part of enzymes with redox activity and involved in iron metabolism, stimulates the absorption of proteins and carbohydrates. Participates in the processes of providing the tissues of the human body with oxygen. The deficiency is manifested by disorders in the formation of the cardiovascular system and skeleton, the development of connective tissue dysplasia.
- Molybdenum is a cofactor of many enzymes that provide the metabolism of sulfur-containing amino acids, purines and pyrimidines.
Calorie content AND CHEMICAL COMPOSITION OF THE RECIPE INGREDIENTS Vegetables, steamed with fat PER 100 g
- 35 kCal
- 743 kCal
- 399 kCal
- 334 kCal
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