Recipe Tomato Sauce. Calorie, chemical composition and nutritional value.

Contents

Ingredients Tomato sauce

Broth 500.0 (gram)
margarine 50.0 (gram)
wheat flour, premium 25.0 (gram)
carrot 50.0 (gram)
onion 48.0 (gram)
parsley root 40.0 (gram)
tomato paste 500.0 (gram)
sugar 10.0 (gram)
Method of preparation

Finely chopped roots, onions are sautéed, tomato puree is added, sautéing is continued for another 15-20 minutes, combined with white sauce (recipe No. 537) and boiled for 25-30 minutes. At the end of cooking, add salt, sugar, black peppercorns. Strain the finished sauce, rubbing the boiled vegetables, and bring to a boil. Tomato sauce serves as the basis for the preparation of derivative sauces. When using it as an independent sauce, season it with citric acid (0,5 g) and fat (70, 50, 30 g, respectively, according to columns I, II, III). According to columns I and II, you can add dry white wine 100 and 75 g, respectively. Serve sauce to dishes of fried meat, offal (brains) and vegetables.

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.
NutrientQuantityNorm**% of the norm in 100 g% of the norm in 100 kcal100% normal
Calorie value134 kCal1684 kCal8%6%1257 g
Proteins7.1 g76 g9.3%6.9%1070 g
Fats5.6 g56 g10%7.5%1000 g
Carbohydrates14.6 g219 g6.7%5%1500 g
organic acids1.3 g~
Alimentary fiber1.1 g20 g5.5%4.1%1818 g
Water120.2 g2273 g5.3%4%1891 g
Ash2 g~
Vitamins
Vitamin A, RE500 μg900 μg55.6%41.5%180 g
Retinol0.5 mg~
Vitamin B1, thiamine0.1 mg1.5 mg6.7%5%1500 g
Vitamin B2, riboflavin0.2 mg1.8 mg11.1%8.3%900 g
Vitamin B4, choline1.6 mg500 mg0.3%0.2%31250 g
Vitamin B5, pantothenic0.02 mg5 mg0.4%0.3%25000 g
Vitamin B6, pyridoxine0.04 mg2 mg2%1.5%5000 g
Vitamin B9, folate2.5 μg400 μg0.6%0.4%16000 g
Vitamin C, ascorbic25.2 mg90 mg28%20.9%357 g
Vitamin E, alpha tocopherol, TE1.5 mg15 mg10%7.5%1000 g
Vitamin H, biotin0.09 μg50 μg0.2%0.1%55556 g
Vitamin PP, NE3.3786 mg20 mg16.9%12.6%592 g
niacin2.2 mg~
Macronutrients
Potassium, K566.5 mg2500 mg22.7%16.9%441 g
Calcium, Ca20.1 mg1000 mg2%1.5%4975 g
Silicon, Si0.1 mg30 mg0.3%0.2%30000 g
Magnesium, Mg35.7 mg400 mg8.9%6.6%1120 g
Sodium, Na31.1 mg1300 mg2.4%1.8%4180 g
Sulfur, S5.7 mg1000 mg0.6%0.4%17544 g
Phosphorus, P88.7 mg800 mg11.1%8.3%902 g
Chlorine, Cl5.5 mg2300 mg0.2%0.1%41818 g
Trace Elements
Aluminum, Al68.2 μg~
Bohr, B23.2 μg~
Vanadium, V8 μg~
Iron, Fe2.1 mg18 mg11.7%8.7%857 g
Iodine, I1.9 μg150 μg1.3%1%7895 g
Cobalt, Co0.4 μg10 μg4%3%2500 g
Lithium, Li0.3 μg~
Manganese, Mn0.0391 mg2 mg2%1.5%5115 g
Copper, Cu11.8 μg1000 μg1.2%0.9%8475 g
Molybdenum, Mo.1.5 μg70 μg2.1%1.6%4667 g
Nickel, Ni0.6 μg~
Olovo, Sn0.1 μg~
Rubidium, Rb25.8 μg~
Selenium, Se0.2 μg55 μg0.4%0.3%27500 g
Titan, you0.3 μg~
Fluorine, F5.4 μg4000 μg0.1%0.1%74074 g
Chrome, Cr0.3 μg50 μg0.6%0.4%16667 g
Zinc, Zn0.0875 mg12 mg0.7%0.5%13714 g
Digestible carbohydrates
Starch and dextrins2.6 g~
Mono- and disaccharides (sugars)10.8 gmax 100 г

The energy value is 134 kcal.

Tomato sauce rich in vitamins and minerals such as: vitamin A – 55,6%, vitamin B2 – 11,1%, vitamin C – 28%, vitamin PP – 16,9%, potassium – 22,7%, phosphorus – 11,1% %, iron – 11,7%
  • Vitamin A is responsible for normal development, reproductive function, skin and eye health, and maintaining immunity.
  • Vitamin B2 participates in redox reactions, enhances the color sensitivity of the visual analyzer and dark adaptation. Insufficient intake of vitamin B2 is accompanied by a violation of the condition of the skin, mucous membranes, impaired light and twilight vision.
  • 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.
  • Vitamin PP participates in redox reactions of energy metabolism. Insufficient vitamin intake is accompanied by disruption of the normal state of the skin, gastrointestinal tract and nervous system.
  • 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.
  • 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.
  • Iron is a part of proteins of various functions, including enzymes. Participates in the transport of electrons, oxygen, ensures the course of redox reactions and activation of peroxidation. Insufficient consumption leads to hypochromic anemia, myoglobin-deficient atony of skeletal muscles, increased fatigue, myocardiopathy, atrophic gastritis.
 
Calorie content AND CHEMICAL COMPOSITION OF THE RECIPE INGREDIENTS Tomato Sauce PER 100 g
  • 743 kCal
  • 334 kCal
  • 35 kCal
  • 41 kCal
  • 51 kCal
  • 102 kCal
  • 399 kCal
Tags: How to cook, calorie content 134 kcal, chemical composition, nutritional value, what vitamins, minerals, cooking method Tomato sauce, recipe, calories, nutrients

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