Ingredients Tomato sauce with vegetables
| Tomato sauce | 700.0 (gram) |
| carrot | 175.0 (gram) |
| onion | 167.0 (gram) |
| margarine | 50.0 (gram) |
| parsley root | 80.0 (gram) |
| dry white wine | 100.0 (gram) |
| lemon acid | 0.5 (gram) |
| butter | 40.0 (gram) |
Method of preparation
Carrots, parsley and onions are cut into small cubes and sautéed. Then, combine with tomato sauce, add black peppercorns, cook for 10-15 minutes, at the end of cooking add bay leaves, pour in prepared wine (p. 306), add citric acid and season with margarine or butter. The sauce can be prepared without wine. It is served with dishes of boiled, stewed, fried fish and fish cutlet mass.
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 | 219.4 kCal | 1684 kCal | 13% | 5.9% | 768 g |
| Proteins | 7.9 g | 76 g | 10.4% | 4.7% | 962 g |
| Fats | 14 g | 56 g | 25% | 11.4% | 400 g |
| Carbohydrates | 16.4 g | 219 g | 7.5% | 3.4% | 1335 g |
| organic acids | 1.2 g | ~ | |||
| Alimentary fiber | 2.4 g | 20 g | 12% | 5.5% | 833 g |
| Water | 164.8 g | 2273 g | 7.3% | 3.3% | 1379 g |
| Ash | 2.1 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 2400 μg | 900 μg | 266.7% | 121.6% | 38 g |
| Retinol | 2.4 mg | ~ | |||
| Vitamin B1, thiamine | 0.1 mg | 1.5 mg | 6.7% | 3.1% | 1500 g |
| Vitamin B2, riboflavin | 0.1 mg | 1.8 mg | 5.6% | 2.6% | 1800 g |
| Vitamin B4, choline | 1.4 mg | 500 mg | 0.3% | 0.1% | 35714 g |
| Vitamin B5, pantothenic | 0.09 mg | 5 mg | 1.8% | 0.8% | 5556 g |
| Vitamin B6, pyridoxine | 0.1 mg | 2 mg | 5% | 2.3% | 2000 g |
| Vitamin B9, folate | 7.2 μg | 400 μg | 1.8% | 0.8% | 5556 g |
| Vitamin C, ascorbic | 11.9 mg | 90 mg | 13.2% | 6% | 756 g |
| Vitamin D, calciferol | 0.01 μg | 10 μg | 0.1% | 100000 g | |
| Vitamin E, alpha tocopherol, TE | 3 mg | 15 mg | 20% | 9.1% | 500 g |
| Vitamin H, biotin | 0.2 μg | 50 μg | 0.4% | 0.2% | 25000 g |
| Vitamin PP, NE | 2.5114 mg | 20 mg | 12.6% | 5.7% | 796 g |
| niacin | 1.2 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 568.3 mg | 2500 mg | 22.7% | 10.3% | 440 g |
| Calcium, Ca | 34.7 mg | 1000 mg | 3.5% | 1.6% | 2882 g |
| Silicon, Si | 0.09 mg | 30 mg | 0.3% | 0.1% | 33333 g |
| Magnesium, Mg | 39.8 mg | 400 mg | 10% | 4.6% | 1005 g |
| Sodium, Na | 34.3 mg | 1300 mg | 2.6% | 1.2% | 3790 g |
| Sulfur, S | 19.7 mg | 1000 mg | 2% | 0.9% | 5076 g |
| Phosphorus, P | 73 mg | 800 mg | 9.1% | 4.1% | 1096 g |
| Chlorine, Cl | 48.5 mg | 2300 mg | 2.1% | 1% | 4742 g |
| Trace Elements | |||||
| Aluminum, Al | 210.8 μg | ~ | |||
| Bohr, B | 104.1 μg | ~ | |||
| Vanadium, V | 28 μg | ~ | |||
| Iron, Fe | 1.6 mg | 18 mg | 8.9% | 4.1% | 1125 g |
| Iodine, I | 2.1 μg | 150 μg | 1.4% | 0.6% | 7143 g |
| Cobalt, Co | 1.8 μg | 10 μg | 18% | 8.2% | 556 g |
| Lithium, Li | 1.6 μg | ~ | |||
| Manganese, Mn | 0.1243 mg | 2 mg | 6.2% | 2.8% | 1609 g |
| Copper, Cu | 45 μg | 1000 μg | 4.5% | 2.1% | 2222 g |
| Molybdenum, Mo. | 6.1 μg | 70 μg | 8.7% | 4% | 1148 g |
| Nickel, Ni | 3.3 μg | ~ | |||
| Olovo, Sn | 0.1 μg | ~ | |||
| Rubidium, Rb | 121 μg | ~ | |||
| Selenium, Se | 0.1 μg | 55 μg | 0.2% | 0.1% | 55000 g |
| Titan, you | 0.3 μg | ~ | |||
| Fluorine, F | 88.5 μg | 4000 μg | 2.2% | 1% | 4520 g |
| Chrome, Cr | 9.7 μg | 50 μg | 19.4% | 8.8% | 515 g |
| Zinc, Zn | 0.4492 mg | 12 mg | 3.7% | 1.7% | 2671 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 2.6 g | ~ | |||
| Mono- and disaccharides (sugars) | 12.7 g | max 100 г |
The energy value is 219,4 kcal.
Tomato sauce with vegetables rich in vitamins and minerals such as: vitamin A – 266,7%, vitamin C – 13,2%, vitamin E – 20%, vitamin PP – 12,6%, potassium – 22,7%, cobalt – 18%, chromium – 19,4%
- Vitamin A is responsible for normal development, reproductive function, skin and eye health, and maintaining immunity.
- 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 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.
- 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.
- Cobalt is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism.
- Chrome participates in the regulation of blood glucose levels, enhancing the effect of insulin. Deficiency leads to decreased glucose tolerance.
Calorie content AND CHEMICAL COMPOSITION OF THE RECIPE INGREDIENTS Tomato sauce with vegetables PER 100 g
- 99 kCal
- 35 kCal
- 41 kCal
- 743 kCal
- 51 kCal
- 64 kCal
- 0 kCal
- 661 kCal
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