Ingredients Vegetable cutlets
| White cabbage | 55.0 (gram) |
| carrot | 93.0 (gram) |
| margarine | 5.0 (gram) |
| potatoes | 70.0 (gram) |
| chicken egg | 0.3 (gram) |
| crackers | 10.0 (gram) |
| animal fat | 12.0 (gram) |
| butter | 5.0 (gram) |
Method of preparation
Prepared cabbage and carrots are cut into strips, then the cabbage is allowed, the carrots are sautéed. Peeled potatoes are boiled, dried and rubbed hot. Combine the vegetables (the temperature of the mixture is not more than 60-70 ° C), add eggs, salt and mix thoroughly. From the resulting mass, cutlets are formed in 2 pieces. per serving, breaded in breadcrumbs and fried on both sides. When released, the cutlets are poured with melted butter or margarine.
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 | 187.6 kCal | 1684 kCal | 11.1% | 5.9% | 898 g |
| Proteins | 3.3 g | 76 g | 4.3% | 2.3% | 2303 g |
| Fats | 13.3 g | 56 g | 23.8% | 12.7% | 421 g |
| Carbohydrates | 14.5 g | 219 g | 6.6% | 3.5% | 1510 g |
| organic acids | 0.3 g | ~ | |||
| Alimentary fiber | 2.8 g | 20 g | 14% | 7.5% | 714 g |
| Water | 121.7 g | 2273 g | 5.4% | 2.9% | 1868 g |
| Ash | 1.5 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 5200 μg | 900 μg | 577.8% | 308% | 17 g |
| Retinol | 5.2 mg | ~ | |||
| Vitamin B1, thiamine | 0.1 mg | 1.5 mg | 6.7% | 3.6% | 1500 g |
| Vitamin B2, riboflavin | 0.1 mg | 1.8 mg | 5.6% | 3% | 1800 g |
| Vitamin B4, choline | 6.3 mg | 500 mg | 1.3% | 0.7% | 7937 g |
| Vitamin B5, pantothenic | 0.4 mg | 5 mg | 8% | 4.3% | 1250 g |
| Vitamin B6, pyridoxine | 0.2 mg | 2 mg | 10% | 5.3% | 1000 g |
| Vitamin B9, folate | 13.1 μg | 400 μg | 3.3% | 1.8% | 3053 g |
| Vitamin C, ascorbic | 17.1 mg | 90 mg | 19% | 10.1% | 526 g |
| Vitamin D, calciferol | 0.01 μg | 10 μg | 0.1% | 0.1% | 100000 g |
| Vitamin E, alpha tocopherol, TE | 1.6 mg | 15 mg | 10.7% | 5.7% | 938 g |
| Vitamin H, biotin | 0.8 μg | 50 μg | 1.6% | 0.9% | 6250 g |
| Vitamin PP, NE | 2.0478 mg | 20 mg | 10.2% | 5.4% | 977 g |
| niacin | 1.5 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 437.9 mg | 2500 mg | 17.5% | 9.3% | 571 g |
| Calcium, Ca | 53 mg | 1000 mg | 5.3% | 2.8% | 1887 g |
| Silicon, Si | 3.2 mg | 30 mg | 10.7% | 5.7% | 938 g |
| Magnesium, Mg | 39.4 mg | 400 mg | 9.9% | 5.3% | 1015 g |
| Sodium, Na | 24.3 mg | 1300 mg | 1.9% | 1% | 5350 g |
| Sulfur, S | 33.5 mg | 1000 mg | 3.4% | 1.8% | 2985 g |
| Phosphorus, P | 83.2 mg | 800 mg | 10.4% | 5.5% | 962 g |
| Chlorine, Cl | 71 mg | 2300 mg | 3.1% | 1.7% | 3239 g |
| Trace Elements | |||||
| Aluminum, Al | 768.7 μg | ~ | |||
| Bohr, B | 234.9 μg | ~ | |||
| Vanadium, V | 119.6 μg | ~ | |||
| Iron, Fe | 1.1 mg | 18 mg | 6.1% | 3.3% | 1636 g |
| Iodine, I | 6.3 μg | 150 μg | 4.2% | 2.2% | 2381 g |
| Cobalt, Co | 4.2 μg | 10 μg | 42% | 22.4% | 238 g |
| Lithium, Li | 29.9 μg | ~ | |||
| Manganese, Mn | 0.4757 mg | 2 mg | 23.8% | 12.7% | 420 g |
| Copper, Cu | 151.8 μg | 1000 μg | 15.2% | 8.1% | 659 g |
| Molybdenum, Mo. | 19.3 μg | 70 μg | 27.6% | 14.7% | 363 g |
| Nickel, Ni | 12.8 μg | ~ | |||
| Olovo, Sn | 2.3 μg | ~ | |||
| Rubidium, Rb | 171.7 μg | ~ | |||
| Selenium, Se | 1.2 μg | 55 μg | 2.2% | 1.2% | 4583 g |
| Strontium, Sr. | 12.9 μg | ~ | |||
| Titan, you | 2.9 μg | ~ | |||
| Fluorine, F | 45.6 μg | 4000 μg | 1.1% | 0.6% | 8772 g |
| Chrome, Cr | 6.8 μg | 50 μg | 13.6% | 7.2% | 735 g |
| Zinc, Zn | 0.674 mg | 12 mg | 5.6% | 3% | 1780 g |
| Zirconium, Zr | 1.6 μg | ~ | |||
| Digestible carbohydrates | |||||
| Starch and dextrins | 7.7 g | ~ | |||
| Mono- and disaccharides (sugars) | 5.6 g | max 100 г | |||
| Sterols | |||||
| Cholesterol | 0.9 mg | max 300 mg |
The energy value is 187,6 kcal.
Vegetable cutlets rich in vitamins and minerals such as: vitamin A – 577,8%, vitamin C – 19%, potassium – 17,5%, cobalt – 42%, manganese – 23,8%, copper – 15,2%, molybdenum – 27,6%, chromium – 13,6%
- 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.
- 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.
- 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.
- Copper is a part of enzymes with redox activity and involved in iron metabolism, stimulates the absorption of proteins and carbohydrates. Participates in the processes of providing the tissues of the human body with oxygen. The deficiency is manifested by disorders in the formation of the cardiovascular system and skeleton, the development of connective tissue dysplasia.
- Molybdenum is a cofactor of many enzymes that provide the metabolism of sulfur-containing amino acids, purines and pyrimidines.
- Chrome participates in the regulation of blood glucose levels, enhancing the effect of insulin. Deficiency leads to decreased glucose tolerance.
CALORIE AND CHEMICAL COMPOSITION OF THE RECIPE INGREDIENTS Vegetable cutlets PER 100 g
- 28 kCal
- 35 kCal
- 743 kCal
- 77 kCal
- 157 kCal
- 899 kCal
- 661 kCal
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