Ingredients Braised Capsicum
| sweet red pepper | 600.0 (gram) |
| onion | 2.0 (piece) |
| sunflower oil | 3.0 (table spoon) |
| cream | 0.5 (grain glass) |
| table salt | 0.5 (teaspoon) |
Method of preparation
Cut and core the peppers, rinse, drain off, chop coarsely. Fry the onion rings in vegetable oil, add salt and simmer under a closed lid over low heat. Do not allow food to boil into porridge.
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 | 142.9 kCal | 1684 kCal | 8.5% | 5.9% | 1178 g |
| Proteins | 1.3 g | 76 g | 1.7% | 1.2% | 5846 g |
| Fats | 13.3 g | 56 g | 23.8% | 16.7% | 421 g |
| Carbohydrates | 4.7 g | 219 g | 2.1% | 1.5% | 4660 g |
| organic acids | 35.2 g | ~ | |||
| Alimentary fiber | 2.1 g | 20 g | 10.5% | 7.3% | 952 g |
| Water | 65.6 g | 2273 g | 2.9% | 2% | 3465 g |
| Ash | 0.6 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 1200 μg | 900 μg | 133.3% | 93.3% | 75 g |
| Retinol | 1.2 mg | ~ | |||
| Vitamin B1, thiamine | 0.06 mg | 1.5 mg | 4% | 2.8% | 2500 g |
| Vitamin B2, riboflavin | 0.06 mg | 1.8 mg | 3.3% | 2.3% | 3000 g |
| Vitamin B4, choline | 20.3 mg | 500 mg | 4.1% | 2.9% | 2463 g |
| Vitamin B5, pantothenic | 0.008 mg | 5 mg | 0.2% | 0.1% | 62500 g |
| Vitamin B6, pyridoxine | 0.3 mg | 2 mg | 15% | 10.5% | 667 g |
| Vitamin B9, folate | 11.2 μg | 400 μg | 2.8% | 2% | 3571 g |
| Vitamin B12, cobalamin | 0.06 μg | 3 μg | 2% | 1.4% | 5000 g |
| Vitamin C, ascorbic | 61.9 mg | 90 mg | 68.8% | 48.1% | 145 g |
| Vitamin D, calciferol | 0.02 μg | 10 μg | 0.2% | 0.1% | 50000 g |
| Vitamin E, alpha tocopherol, TE | 3.6 mg | 15 mg | 24% | 16.8% | 417 g |
| Vitamin H, biotin | 0.7 μg | 50 μg | 1.4% | 1% | 7143 g |
| Vitamin PP, NE | 0.7158 mg | 20 mg | 3.6% | 2.5% | 2794 g |
| niacin | 0.5 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 134 mg | 2500 mg | 5.4% | 3.8% | 1866 g |
| Calcium, Ca | 25 mg | 1000 mg | 2.5% | 1.7% | 4000 g |
| Magnesium, Mg | 9.1 mg | 400 mg | 2.3% | 1.6% | 4396 g |
| Sodium, Na | 20.5 mg | 1300 mg | 1.6% | 1.1% | 6341 g |
| Sulfur, S | 8.8 mg | 1000 mg | 0.9% | 0.6% | 11364 g |
| Phosphorus, P | 25.3 mg | 800 mg | 3.2% | 2.2% | 3162 g |
| Chlorine, Cl | 565.5 mg | 2300 mg | 24.6% | 17.2% | 407 g |
| Trace Elements | |||||
| Aluminum, Al | 44.4 μg | ~ | |||
| Bohr, B | 22.2 μg | ~ | |||
| Iron, Fe | 0.5 mg | 18 mg | 2.8% | 2% | 3600 g |
| Iodine, I | 3.2 μg | 150 μg | 2.1% | 1.5% | 4688 g |
| Cobalt, Co | 2.5 μg | 10 μg | 25% | 17.5% | 400 g |
| Manganese, Mn | 0.1233 mg | 2 mg | 6.2% | 4.3% | 1622 g |
| Copper, Cu | 74.5 μg | 1000 μg | 7.5% | 5.2% | 1342 g |
| Molybdenum, Mo. | 1.8 μg | 70 μg | 2.6% | 1.8% | 3889 g |
| Nickel, Ni | 0.3 μg | ~ | |||
| Rubidium, Rb | 52.8 μg | ~ | |||
| Selenium, Se | 0.05 μg | 55 μg | 0.1% | 0.1% | 110000 g |
| Fluorine, F | 9.8 μg | 4000 μg | 0.2% | 0.1% | 40816 g |
| Chrome, Cr | 3.8 μg | 50 μg | 7.6% | 5.3% | 1316 g |
| Zinc, Zn | 0.3996 mg | 12 mg | 3.3% | 2.3% | 3003 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 0.01 g | ~ | |||
| Mono- and disaccharides (sugars) | 3.9 g | max 100 г |
The energy value is 142,9 kcal.
Braised peppers rich in vitamins and minerals such as: vitamin A – 133,3%, vitamin B6 – 15%, vitamin C – 68,8%, vitamin E – 24%, chlorine – 24,6%, cobalt – 25%
- Vitamin A is responsible for normal development, reproductive function, skin and eye health, and maintaining immunity.
- Vitamin B6 participates in the maintenance of the immune response, inhibition and excitation processes in the central nervous system, in the conversion of amino acids, in the metabolism of tryptophan, lipids and nucleic acids, contributes to the normal formation of erythrocytes, maintenance of the normal level of homocysteine in the blood. Insufficient intake of vitamin B6 is accompanied by a decrease in appetite, a violation of the condition of the skin, the development of homocysteinemia, anemia.
- Vitamin C participates in redox reactions, the functioning of the immune system, promotes the absorption of iron. Deficiency leads to loose and bleeding gums, nosebleeds due to increased permeability and fragility of the blood capillaries.
- 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.
- Chlorine necessary for the formation and secretion of hydrochloric acid in the body.
- Cobalt is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism.
Calorie content AND CHEMICAL COMPOSITION OF THE RECIPE INGREDIENTS Braised paprika PER 100 g
- 26 kCal
- 41 kCal
- 899 kCal
- 162 kCal
- 0 kCal
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