Ingredients Stewed eggplant with tomatoes
| eggplant | 500.0 (gram) |
| tomatoes | 300.0 (gram) |
| sunflower oil | 75.0 (gram) |
| Southern sauce | 200.0 (gram) |
| garlic onion | 10.0 (gram) |
Method of preparation
Peeled eggplants, cut into slices, and fresh tomatoes, cut into large slices, are lightly fried separately in oil. Fried eggplants are poured with sauce, with the addition of water (water is taken in an amount of 15-20% to the mass of fried eggplants), salted and stewed for 15-20 minutes. At the end of stewing, add crushed garlic and sauteed tomatoes. Dispense 100-150 g per 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 | 189.3 kCal | 1684 kCal | 11.2% | 5.9% | 890 g |
| Proteins | 2.1 g | 76 g | 2.8% | 1.5% | 3619 g |
| Fats | 17.7 g | 56 g | 31.6% | 16.7% | 316 g |
| Carbohydrates | 5.7 g | 219 g | 2.6% | 1.4% | 3842 g |
| organic acids | 0.2 g | ~ | |||
| Alimentary fiber | 1.9 g | 20 g | 9.5% | 5% | 1053 g |
| Water | 101.4 g | 2273 g | 4.5% | 2.4% | 2242 g |
| Ash | 1 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 300 μg | 900 μg | 33.3% | 17.6% | 300 g |
| Retinol | 0.3 mg | ~ | |||
| Vitamin B1, thiamine | 0.03 mg | 1.5 mg | 2% | 1.1% | 5000 g |
| Vitamin B2, riboflavin | 0.04 mg | 1.8 mg | 2.2% | 1.2% | 4500 g |
| Vitamin B5, pantothenic | 0.07 mg | 5 mg | 1.4% | 0.7% | 7143 g |
| Vitamin B6, pyridoxine | 0.1 mg | 2 mg | 5% | 2.6% | 2000 g |
| Vitamin B9, folate | 12.8 μg | 400 μg | 3.2% | 1.7% | 3125 g |
| Vitamin C, ascorbic | 6.8 mg | 90 mg | 7.6% | 4% | 1324 g |
| Vitamin E, alpha tocopherol, TE | 3.7 mg | 15 mg | 24.7% | 13% | 405 g |
| Vitamin H, biotin | 0.4 μg | 50 μg | 0.8% | 0.4% | 12500 g |
| Vitamin PP, NE | 0.8486 mg | 20 mg | 4.2% | 2.2% | 2357 g |
| niacin | 0.5 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 206.7 mg | 2500 mg | 8.3% | 4.4% | 1209 g |
| Calcium, Ca | 14.2 mg | 1000 mg | 1.4% | 0.7% | 7042 g |
| Magnesium, Mg | 10.7 mg | 400 mg | 2.7% | 1.4% | 3738 g |
| Sodium, Na | 14.7 mg | 1300 mg | 1.1% | 0.6% | 8844 g |
| Sulfur, S | 11 mg | 1000 mg | 1.1% | 0.6% | 9091 g |
| Phosphorus, P | 26 mg | 800 mg | 3.3% | 1.7% | 3077 g |
| Chlorine, Cl | 40.4 mg | 2300 mg | 1.8% | 1% | 5693 g |
| Trace Elements | |||||
| Aluminum, Al | 410.6 μg | ~ | |||
| Bohr, B | 83.3 μg | ~ | |||
| Iron, Fe | 0.5 mg | 18 mg | 2.8% | 1.5% | 3600 g |
| Iodine, I | 1.7 μg | 150 μg | 1.1% | 0.6% | 8824 g |
| Cobalt, Co | 2.4 μg | 10 μg | 24% | 12.7% | 417 g |
| Manganese, Mn | 0.1576 mg | 2 mg | 7.9% | 4.2% | 1269 g |
| Copper, Cu | 101.4 μg | 1000 μg | 10.1% | 5.3% | 986 g |
| Molybdenum, Mo. | 7 μg | 70 μg | 10% | 5.3% | 1000 g |
| Nickel, Ni | 3.7 μg | ~ | |||
| Rubidium, Rb | 43.8 μg | ~ | |||
| Fluorine, F | 12.8 μg | 4000 μg | 0.3% | 0.2% | 31250 g |
| Chrome, Cr | 1.4 μg | 50 μg | 2.8% | 1.5% | 3571 g |
| Zinc, Zn | 0.2183 mg | 12 mg | 1.8% | 1% | 5497 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 0.8 g | ~ | |||
| Mono- and disaccharides (sugars) | 2.5 g | max 100 г |
The energy value is 189,3 kcal.
Stewed eggplants with tomatoes rich in vitamins and minerals such as: vitamin A – 33,3%, vitamin E – 24,7%, cobalt – 24%
- 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.
- 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 Stewed eggplants with tomatoes PER 100 g
- 24 kCal
- 24 kCal
- 899 kCal
- 418 kCal
- 149 kCal
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