Ingredients Carrots stewed with rice
| carrot | 800.0 (gram) |
| rice groats | 1.0 (teaspoon) |
| butter | 4.0 (table spoon) |
| water | 2.0 (grain glass) |
| table salt | 0.5 (teaspoon) |
| parsley | 1.0 (table spoon) |
Method of preparation
Cut the peeled carrots into slices or cubes, fry in a saucepan with hot oil, add the washed rice, pour over with hot water and simmer under the lid until tender. Sprinkle with finely chopped herbs before serving.
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 | 130.8 kCal | 1684 kCal | 7.8% | 6% | 1287 g |
| Proteins | 1.7 g | 76 g | 2.2% | 1.7% | 4471 g |
| Fats | 8.1 g | 56 g | 14.5% | 11.1% | 691 g |
| Carbohydrates | 13.7 g | 219 g | 6.3% | 4.8% | 1599 g |
| organic acids | 15.6 g | ~ | |||
| Alimentary fiber | 1.4 g | 20 g | 7% | 5.4% | 1429 g |
| Water | 67.8 g | 2273 g | 3% | 2.3% | 3353 g |
| Ash | 0.6 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 3200 μg | 900 μg | 355.6% | 271.9% | 28 g |
| Retinol | 3.2 mg | ~ | |||
| Vitamin B1, thiamine | 0.03 mg | 1.5 mg | 2% | 1.5% | 5000 g |
| Vitamin B2, riboflavin | 0.04 mg | 1.8 mg | 2.2% | 1.7% | 4500 g |
| Vitamin B4, choline | 11.2 mg | 500 mg | 2.2% | 1.7% | 4464 g |
| Vitamin B5, pantothenic | 0.1 mg | 5 mg | 2% | 1.5% | 5000 g |
| Vitamin B6, pyridoxine | 0.07 mg | 2 mg | 3.5% | 2.7% | 2857 g |
| Vitamin B9, folate | 7.2 μg | 400 μg | 1.8% | 1.4% | 5556 g |
| Vitamin C, ascorbic | 2.7 mg | 90 mg | 3% | 2.3% | 3333 g |
| Vitamin D, calciferol | 0.02 μg | 10 μg | 0.2% | 0.2% | 50000 g |
| Vitamin E, alpha tocopherol, TE | 0.5 mg | 15 mg | 3.3% | 2.5% | 3000 g |
| Vitamin H, biotin | 0.5 μg | 50 μg | 1% | 0.8% | 10000 g |
| Vitamin PP, NE | 0.8822 mg | 20 mg | 4.4% | 3.4% | 2267 g |
| niacin | 0.6 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 104.1 mg | 2500 mg | 4.2% | 3.2% | 2402 g |
| Calcium, Ca | 17.2 mg | 1000 mg | 1.7% | 1.3% | 5814 g |
| Silicon, Si | 16.1 mg | 30 mg | 53.7% | 41.1% | 186 g |
| Magnesium, Mg | 22.9 mg | 400 mg | 5.7% | 4.4% | 1747 g |
| Sodium, Na | 12.4 mg | 1300 mg | 1% | 0.8% | 10484 g |
| Sulfur, S | 10.4 mg | 1000 mg | 1% | 0.8% | 9615 g |
| Phosphorus, P | 45.7 mg | 800 mg | 5.7% | 4.4% | 1751 g |
| Chlorine, Cl | 267.2 mg | 2300 mg | 11.6% | 8.9% | 861 g |
| Trace Elements | |||||
| Aluminum, Al | 120.7 μg | ~ | |||
| Bohr, B | 94 μg | ~ | |||
| Vanadium, V | 37 μg | ~ | |||
| Iron, Fe | 0.5 mg | 18 mg | 2.8% | 2.1% | 3600 g |
| Iodine, I | 2.1 μg | 150 μg | 1.4% | 1.1% | 7143 g |
| Cobalt, Co | 1 μg | 10 μg | 10% | 7.6% | 1000 g |
| Lithium, Li | 2.2 μg | ~ | |||
| Manganese, Mn | 0.2767 mg | 2 mg | 13.8% | 10.6% | 723 g |
| Copper, Cu | 71.4 μg | 1000 μg | 7.1% | 5.4% | 1401 g |
| Molybdenum, Mo. | 8.5 μg | 70 μg | 12.1% | 9.3% | 824 g |
| Nickel, Ni | 2.7 μg | ~ | |||
| Fluorine, F | 28.6 μg | 4000 μg | 0.7% | 0.5% | 13986 g |
| Chrome, Cr | 1.4 μg | 50 μg | 2.8% | 2.1% | 3571 g |
| Zinc, Zn | 0.3889 mg | 12 mg | 3.2% | 2.4% | 3086 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 11.4 g | ~ | |||
| Mono- and disaccharides (sugars) | 2.7 g | max 100 г |
The energy value is 130,8 kcal.
Stewed carrots with rice rich in vitamins and minerals such as: vitamin A – 355,6%, silicon – 53,7%, chlorine – 11,6%, manganese – 13,8%, molybdenum – 12,1%
- Vitamin A is responsible for normal development, reproductive function, skin and eye health, and maintaining immunity.
- Silicon is included as a structural component in glycosaminoglycans and stimulates collagen synthesis.
- Chlorine necessary for the formation and secretion of hydrochloric acid in the body.
- 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 PER 100 g
- 35 kCal
- 333 kCal
- 661 kCal
- 0 kCal
- 0 kCal
- 49 kCal
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