Ingredients Sweet and sour cabbage
| White cabbage | 1.0 (piece) |
| butter | 100.0 (gram) |
| wheat flour, premium | 2.0 (table spoon) |
| sugar | 1.0 (table spoon) |
| table salt | 0.5 (teaspoon) |
| vinegar | 1.0 (table spoon) |
| water | 2.0 (grain glass) |
| tomato paste | 0.5 (grain glass) |
| dill | 1.0 (table spoon) |
| cream | 3.0 (table spoon) |
Method of preparation
Remove the outer leaves from the cabbage head, chop the head of cabbage, put in a saucepan, shifting with pieces of butter, sprinkle with dill, salt, sugar and flour, add water and tomato paste. Simmer in a covered saucepan. Add sour cream and vinegar 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 | 75.7 kCal | 1684 kCal | 4.5% | 5.9% | 2225 g |
| Proteins | 1.5 g | 76 g | 2% | 2.6% | 5067 g |
| Fats | 5.3 g | 56 g | 9.5% | 12.5% | 1057 g |
| Carbohydrates | 6 g | 219 g | 2.7% | 3.6% | 3650 g |
| organic acids | 12.2 g | ~ | |||
| Alimentary fiber | 1.5 g | 20 g | 7.5% | 9.9% | 1333 g |
| Water | 78.2 g | 2273 g | 3.4% | 4.5% | 2907 g |
| Ash | 0.6 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 60 μg | 900 μg | 6.7% | 8.9% | 1500 g |
| Retinol | 0.06 mg | ~ | |||
| Vitamin B1, thiamine | 0.02 mg | 1.5 mg | 1.3% | 1.7% | 7500 g |
| Vitamin B2, riboflavin | 0.04 mg | 1.8 mg | 2.2% | 2.9% | 4500 g |
| Vitamin B4, choline | 6.8 mg | 500 mg | 1.4% | 1.8% | 7353 g |
| Vitamin B5, pantothenic | 0.08 mg | 5 mg | 1.6% | 2.1% | 6250 g |
| Vitamin B6, pyridoxine | 0.06 mg | 2 mg | 3% | 4% | 3333 g |
| Vitamin B9, folate | 4.9 μg | 400 μg | 1.2% | 1.6% | 8163 g |
| Vitamin B12, cobalamin | 0.02 μg | 3 μg | 0.7% | 0.9% | 15000 g |
| Vitamin C, ascorbic | 10.8 mg | 90 mg | 12% | 15.9% | 833 g |
| Vitamin D, calciferol | 0.01 μg | 10 μg | 0.1% | 0.1% | 100000 g |
| Vitamin E, alpha tocopherol, TE | 0.2 mg | 15 mg | 1.3% | 1.7% | 7500 g |
| Vitamin H, biotin | 0.2 μg | 50 μg | 0.4% | 0.5% | 25000 g |
| Vitamin PP, NE | 0.649 mg | 20 mg | 3.2% | 4.2% | 3082 g |
| niacin | 0.4 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 201.2 mg | 2500 mg | 8% | 10.6% | 1243 g |
| Calcium, Ca | 33.4 mg | 1000 mg | 3.3% | 4.4% | 2994 g |
| Silicon, Si | 0.09 mg | 30 mg | 0.3% | 0.4% | 33333 g |
| Magnesium, Mg | 12 mg | 400 mg | 3% | 4% | 3333 g |
| Sodium, Na | 10.9 mg | 1300 mg | 0.8% | 1.1% | 11927 g |
| Sulfur, S | 20.1 mg | 1000 mg | 2% | 2.6% | 4975 g |
| Phosphorus, P | 25.2 mg | 800 mg | 3.2% | 4.2% | 3175 g |
| Chlorine, Cl | 206.4 mg | 2300 mg | 9% | 11.9% | 1114 g |
| Trace Elements | |||||
| Aluminum, Al | 301 μg | ~ | |||
| Bohr, B | 98.1 μg | ~ | |||
| Vanadium, V | 2 μg | ~ | |||
| Iron, Fe | 0.5 mg | 18 mg | 2.8% | 3.7% | 3600 g |
| Iodine, I | 1.8 μg | 150 μg | 1.2% | 1.6% | 8333 g |
| Cobalt, Co | 1.6 μg | 10 μg | 16% | 21.1% | 625 g |
| Manganese, Mn | 0.0966 mg | 2 mg | 4.8% | 6.3% | 2070 g |
| Copper, Cu | 40.6 μg | 1000 μg | 4.1% | 5.4% | 2463 g |
| Molybdenum, Mo. | 5.7 μg | 70 μg | 8.1% | 10.7% | 1228 g |
| Nickel, Ni | 7.3 μg | ~ | |||
| Olovo, Sn | 0.1 μg | ~ | |||
| Selenium, Se | 0.1 μg | 55 μg | 0.2% | 0.3% | 55000 g |
| Titan, you | 0.2 μg | ~ | |||
| Fluorine, F | 6 μg | 4000 μg | 0.2% | 0.3% | 66667 g |
| Chrome, Cr | 2.5 μg | 50 μg | 5% | 6.6% | 2000 g |
| Zinc, Zn | 0.2277 mg | 12 mg | 1.9% | 2.5% | 5270 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 1.6 g | ~ | |||
| Mono- and disaccharides (sugars) | 2.5 g | max 100 г |
The energy value is 75,7 kcal.
Sweet and sour cabbage rich in vitamins and minerals such as: vitamin C – 12%, cobalt – 16%
- 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.
- Cobalt is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism.
CALORIE AND CHEMICAL COMPOSITION OF THE RECIPE INGREDIENTS PER 100 g
- 28 kCal
- 661 kCal
- 334 kCal
- 399 kCal
- 0 kCal
- 11 kCal
- 0 kCal
- 102 kCal
- 40 kCal
- 162 kCal
Tags: How to cook, calorie content 75,7 kcal, chemical composition, nutritional value, what vitamins, minerals, cooking method Sour cabbage, recipe, calories, nutrients