Ingredients Stewed carrots with green beans
| carrot | 400.0 (gram) |
| beans pod | 400.0 (gram) |
| onion | 1.0 (piece) |
| animal fat | 2.0 (table spoon) |
| water | 1.0 (grain glass) |
| table salt | 1.0 (teaspoon) |
Method of preparation
Remove the side veins from the beans and fry whole with chopped onions. Then simmer, adding a little water and fat, mix with finely chopped herbs. Simmer the carrots in a separate saucepan. Mix the stewed vegetables before serving. Serve with meat 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 | 38.5 kCal | 1684 kCal | 2.3% | 6% | 4374 g |
| Proteins | 2.1 g | 76 g | 2.8% | 7.3% | 3619 g |
| Fats | 1.7 g | 56 g | 3% | 7.8% | 3294 g |
| Carbohydrates | 3.9 g | 219 g | 1.8% | 4.7% | 5615 g |
| organic acids | 44.3 g | ~ | |||
| Alimentary fiber | 2.4 g | 20 g | 12% | 31.2% | 833 g |
| Water | 88.5 g | 2273 g | 3.9% | 10.1% | 2568 g |
| Ash | 0.7 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 2400 μg | 900 μg | 266.7% | 692.7% | 38 g |
| Retinol | 2.4 mg | ~ | |||
| Vitamin B1, thiamine | 0.05 mg | 1.5 mg | 3.3% | 8.6% | 3000 g |
| Vitamin B2, riboflavin | 0.09 mg | 1.8 mg | 5% | 13% | 2000 g |
| Vitamin B5, pantothenic | 0.1 mg | 5 mg | 2% | 5.2% | 5000 g |
| Vitamin B6, pyridoxine | 0.1 mg | 2 mg | 5% | 13% | 2000 g |
| Vitamin B9, folate | 15.8 μg | 400 μg | 4% | 10.4% | 2532 g |
| Vitamin C, ascorbic | 4.2 mg | 90 mg | 4.7% | 12.2% | 2143 g |
| Vitamin E, alpha tocopherol, TE | 0.2 mg | 15 mg | 1.3% | 3.4% | 7500 g |
| Vitamin H, biotin | 0.06 μg | 50 μg | 0.1% | 0.3% | 83333 g |
| Vitamin PP, NE | 0.7486 mg | 20 mg | 3.7% | 9.6% | 2672 g |
| niacin | 0.4 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 172.9 mg | 2500 mg | 6.9% | 17.9% | 1446 g |
| Calcium, Ca | 39.7 mg | 1000 mg | 4% | 10.4% | 2519 g |
| Magnesium, Mg | 21.1 mg | 400 mg | 5.3% | 13.8% | 1896 g |
| Sodium, Na | 10.9 mg | 1300 mg | 0.8% | 2.1% | 11927 g |
| Sulfur, S | 7 mg | 1000 mg | 0.7% | 1.8% | 14286 g |
| Phosphorus, P | 34.3 mg | 800 mg | 4.3% | 11.2% | 2332 g |
| Chlorine, Cl | 698.4 mg | 2300 mg | 30.4% | 79% | 329 g |
| Trace Elements | |||||
| Aluminum, Al | 106.6 μg | ~ | |||
| Bohr, B | 63.5 μg | ~ | |||
| Vanadium, V | 26.3 μg | ~ | |||
| Iron, Fe | 0.7 mg | 18 mg | 3.9% | 10.1% | 2571 g |
| Iodine, I | 1.5 μg | 150 μg | 1% | 2.6% | 10000 g |
| Cobalt, Co | 1 μg | 10 μg | 10% | 26% | 1000 g |
| Lithium, Li | 1.6 μg | ~ | |||
| Manganese, Mn | 0.0679 mg | 2 mg | 3.4% | 8.8% | 2946 g |
| Copper, Cu | 28.8 μg | 1000 μg | 2.9% | 7.5% | 3472 g |
| Molybdenum, Mo. | 6.6 μg | 70 μg | 9.4% | 24.4% | 1061 g |
| Nickel, Ni | 1.7 μg | ~ | |||
| Rubidium, Rb | 24.9 μg | ~ | |||
| Fluorine, F | 16.2 μg | 4000 μg | 0.4% | 1% | 24691 g |
| Chrome, Cr | 0.9 μg | 50 μg | 1.8% | 4.7% | 5556 g |
| Zinc, Zn | 0.1574 mg | 12 mg | 1.3% | 3.4% | 7624 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 0.8 g | ~ | |||
| Mono- and disaccharides (sugars) | 2.9 g | max 100 г |
The energy value is 38,5 kcal.
Stewed carrots with green beans rich in vitamins and minerals such as: vitamin A – 266,7%, chlorine – 30,4%
- Vitamin A is responsible for normal development, reproductive function, skin and eye health, and maintaining immunity.
- Chlorine necessary for the formation and secretion of hydrochloric acid in the body.
Calorie content AND CHEMICAL COMPOSITION OF THE RECIPE INGREDIENTS Stewed carrots with green beans PER 100 g
- 35 kCal
- 23 kCal
- 41 kCal
- 899 kCal
- 0 kCal
- 0 kCal
Tags: How to cook, calorie content 38,5 kcal, chemical composition, nutritional value, what vitamins, minerals, cooking method Stewed carrots with green beans, recipe, calories, nutrients