Recipe Stewed Capsicum. Calorie, chemical composition and nutritional value.

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.
NutrientQuantityNorm**% of the norm in 100 g% of the norm in 100 kcal100% normal
Calorie value142.9 kCal1684 kCal8.5%5.9%1178 g
Proteins1.3 g76 g1.7%1.2%5846 g
Fats13.3 g56 g23.8%16.7%421 g
Carbohydrates4.7 g219 g2.1%1.5%4660 g
organic acids35.2 g~
Alimentary fiber2.1 g20 g10.5%7.3%952 g
Water65.6 g2273 g2.9%2%3465 g
Ash0.6 g~
Vitamins
Vitamin A, RE1200 μg900 μg133.3%93.3%75 g
Retinol1.2 mg~
Vitamin B1, thiamine0.06 mg1.5 mg4%2.8%2500 g
Vitamin B2, riboflavin0.06 mg1.8 mg3.3%2.3%3000 g
Vitamin B4, choline20.3 mg500 mg4.1%2.9%2463 g
Vitamin B5, pantothenic0.008 mg5 mg0.2%0.1%62500 g
Vitamin B6, pyridoxine0.3 mg2 mg15%10.5%667 g
Vitamin B9, folate11.2 μg400 μg2.8%2%3571 g
Vitamin B12, cobalamin0.06 μg3 μg2%1.4%5000 g
Vitamin C, ascorbic61.9 mg90 mg68.8%48.1%145 g
Vitamin D, calciferol0.02 μg10 μg0.2%0.1%50000 g
Vitamin E, alpha tocopherol, TE3.6 mg15 mg24%16.8%417 g
Vitamin H, biotin0.7 μg50 μg1.4%1%7143 g
Vitamin PP, NE0.7158 mg20 mg3.6%2.5%2794 g
niacin0.5 mg~
Macronutrients
Potassium, K134 mg2500 mg5.4%3.8%1866 g
Calcium, Ca25 mg1000 mg2.5%1.7%4000 g
Magnesium, Mg9.1 mg400 mg2.3%1.6%4396 g
Sodium, Na20.5 mg1300 mg1.6%1.1%6341 g
Sulfur, S8.8 mg1000 mg0.9%0.6%11364 g
Phosphorus, P25.3 mg800 mg3.2%2.2%3162 g
Chlorine, Cl565.5 mg2300 mg24.6%17.2%407 g
Trace Elements
Aluminum, Al44.4 μg~
Bohr, B22.2 μg~
Iron, Fe0.5 mg18 mg2.8%2%3600 g
Iodine, I3.2 μg150 μg2.1%1.5%4688 g
Cobalt, Co2.5 μg10 μg25%17.5%400 g
Manganese, Mn0.1233 mg2 mg6.2%4.3%1622 g
Copper, Cu74.5 μg1000 μg7.5%5.2%1342 g
Molybdenum, Mo.1.8 μg70 μg2.6%1.8%3889 g
Nickel, Ni0.3 μg~
Rubidium, Rb52.8 μg~
Selenium, Se0.05 μg55 μg0.1%0.1%110000 g
Fluorine, F9.8 μg4000 μg0.2%0.1%40816 g
Chrome, Cr3.8 μg50 μg7.6%5.3%1316 g
Zinc, Zn0.3996 mg12 mg3.3%2.3%3003 g
Digestible carbohydrates
Starch and dextrins0.01 g~
Mono- and disaccharides (sugars)3.9 gmax 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
Tags: How to cook, calorie content 142,9 kcal, chemical composition, nutritional value, what vitamins, minerals, cooking method Braised capsicum, recipe, calories, nutrients

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