Ingredients Carrot stew with rice and prunes
| carrot | 175.0 (gram) |
| parsley root | 13.0 (gram) |
| margarine | 15.0 (gram) |
| Prune | 27.0 (gram) |
| sugar | 5.0 (gram) |
| rice groats | 25.0 (gram) |
Method of preparation
Peeled carrots and parsley root are cut into small cubes, lightly fried. The prunes are washed, poured with water, sugar is added and boiled. Fried vegetables, rice grits, salt are placed in the broth and simmered until cooked. For cooking cereals, the rice liquid is taken as for crumbly porridge. According to column III, water is used instead of broth. On vacation, the dish is decorated with prunes. It can be served with sour cream (20-30 g per serving), thus increasing the output of the dish. It is allowed to cook the dish without parsley with a corresponding increase in the carrot bookmark.
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 | 174.6 kCal | 1684 kCal | 10.4% | 6% | 964 g |
| Proteins | 2.6 g | 76 g | 3.4% | 1.9% | 2923 g |
| Fats | 7.1 g | 56 g | 12.7% | 7.3% | 789 g |
| Carbohydrates | 26.6 g | 219 g | 12.1% | 6.9% | 823 g |
| organic acids | 0.8 g | ~ | |||
| Alimentary fiber | 3.9 g | 20 g | 19.5% | 11.2% | 513 g |
| Water | 97.8 g | 2273 g | 4.3% | 2.5% | 2324 g |
| Ash | 1.5 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 7400 μg | 900 μg | 822.2% | 470.9% | 12 g |
| Retinol | 7.4 mg | ~ | |||
| Vitamin B1, thiamine | 0.06 mg | 1.5 mg | 4% | 2.3% | 2500 g |
| Vitamin B2, riboflavin | 0.08 mg | 1.8 mg | 4.4% | 2.5% | 2250 g |
| Vitamin B4, choline | 9.6 mg | 500 mg | 1.9% | 1.1% | 5208 g |
| Vitamin B5, pantothenic | 0.2 mg | 5 mg | 4% | 2.3% | 2500 g |
| Vitamin B6, pyridoxine | 0.2 mg | 2 mg | 10% | 5.7% | 1000 g |
| Vitamin B9, folate | 10.7 μg | 400 μg | 2.7% | 1.5% | 3738 g |
| Vitamin C, ascorbic | 2.9 mg | 90 mg | 3.2% | 1.8% | 3103 g |
| Vitamin E, alpha tocopherol, TE | 2.6 mg | 15 mg | 17.3% | 9.9% | 577 g |
| Vitamin H, biotin | 0.5 μg | 50 μg | 1% | 0.6% | 10000 g |
| Vitamin PP, NE | 1.6316 mg | 20 mg | 8.2% | 4.7% | 1226 g |
| niacin | 1.2 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 353.2 mg | 2500 mg | 14.1% | 8.1% | 708 g |
| Calcium, Ca | 43.1 mg | 1000 mg | 4.3% | 2.5% | 2320 g |
| Silicon, Si | 13.4 mg | 30 mg | 44.7% | 25.6% | 224 g |
| Magnesium, Mg | 58.5 mg | 400 mg | 14.6% | 8.4% | 684 g |
| Sodium, Na | 36.9 mg | 1300 mg | 2.8% | 1.6% | 3523 g |
| Sulfur, S | 11.8 mg | 1000 mg | 1.2% | 0.7% | 8475 g |
| Phosphorus, P | 88.1 mg | 800 mg | 11% | 6.3% | 908 g |
| Chlorine, Cl | 62.3 mg | 2300 mg | 2.7% | 1.5% | 3692 g |
| Trace Elements | |||||
| Aluminum, Al | 302.2 μg | ~ | |||
| Bohr, B | 203.1 μg | ~ | |||
| Vanadium, V | 92.6 μg | ~ | |||
| Iron, Fe | 1.3 mg | 18 mg | 7.2% | 4.1% | 1385 g |
| Iodine, I | 4.9 μg | 150 μg | 3.3% | 1.9% | 3061 g |
| Cobalt, Co | 2 μg | 10 μg | 20% | 11.5% | 500 g |
| Lithium, Li | 5.6 μg | ~ | |||
| Manganese, Mn | 0.3542 mg | 2 mg | 17.7% | 10.1% | 565 g |
| Copper, Cu | 108.3 μg | 1000 μg | 10.8% | 6.2% | 923 g |
| Molybdenum, Mo. | 19.2 μg | 70 μg | 27.4% | 15.7% | 365 g |
| Nickel, Ni | 6 μg | ~ | |||
| Fluorine, F | 58.1 μg | 4000 μg | 1.5% | 0.9% | 6885 g |
| Chrome, Cr | 3 μg | 50 μg | 6% | 3.4% | 1667 g |
| Zinc, Zn | 0.564 mg | 12 mg | 4.7% | 2.7% | 2128 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 10 g | ~ | |||
| Mono- and disaccharides (sugars) | 14.2 g | max 100 г |
The energy value is 174,6 kcal.
Stewed carrots with rice and prunes rich in vitamins and minerals such as: vitamin A – 822,2%, vitamin E – 17,3%, potassium – 14,1%, silicon – 44,7%, magnesium – 14,6%, phosphorus – 11%, cobalt – 20%, manganese – 17,7%, molybdenum – 27,4%
- 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.
- Silicon is included as a structural component in glycosaminoglycans and stimulates collagen synthesis.
- 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.
- Phosphorus takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is a part of phospholipids, nucleotides and nucleic acids, is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, rickets.
- 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.
- 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 Carrots stewed with rice and prunes PER 100 g
- 35 kCal
- 51 kCal
- 743 kCal
- 256 kCal
- 399 kCal
- 333 kCal
Tags: How to cook, calorie content 174,6 kcal, chemical composition, nutritional value, what vitamins, minerals, cooking method Stewed carrots with rice and prunes, recipe, calories, nutrients