Ingredients Vegetable ragout with mushrooms
| squash | 750.0 (gram) |
| tomatoes | 420.0 (gram) |
| onion | 2.0 (piece) |
| garlic onion | 1.0 (piece) |
| champignon | 150.0 (gram) |
| tomato juice | 5.0 (table spoon) |
| soybean oil | 4.0 (table spoon) |
| ground black pepper | 0.5 (teaspoon) |
| parsley | 20.0 (gram) |
| lemon juice | 1.0 (table spoon) |
Method of preparation
Wash the zucchini and cut into 5 mm slices. Dice the onion and pass the garlic through a press. Cut the washed mushrooms into thick slices. Fry the zucchini, onion, garlic in soybean oil for 3 minutes. Separately fry the tomatoes cut into wedges and add to the pan to the zucchini. Add mushrooms, tomato and lemon juice, wine, oregano (1 teaspoon) and simmer for 15 minutes uncovered. Season with pepper and sprinkle with finely chopped parsley. When stewing, add 6 tablespoons of dry white wine.
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 | 73.2 kCal | 1684 kCal | 4.3% | 5.9% | 2301 g |
| Proteins | 1.1 g | 76 g | 1.4% | 1.9% | 6909 g |
| Fats | 6 g | 56 g | 10.7% | 14.6% | 933 g |
| Carbohydrates | 3.9 g | 219 g | 1.8% | 2.5% | 5615 g |
| organic acids | 0.2 g | ~ | |||
| Alimentary fiber | 1.1 g | 20 g | 5.5% | 7.5% | 1818 g |
| Water | 75.8 g | 2273 g | 3.3% | 4.5% | 2999 g |
| Ash | 0.6 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 400 μg | 900 μg | 44.4% | 60.7% | 225 g |
| Retinol | 0.4 mg | ~ | |||
| Vitamin B1, thiamine | 0.04 mg | 1.5 mg | 2.7% | 3.7% | 3750 g |
| Vitamin B2, riboflavin | 0.06 mg | 1.8 mg | 3.3% | 4.5% | 3000 g |
| Vitamin B5, pantothenic | 0.3 mg | 5 mg | 6% | 8.2% | 1667 g |
| Vitamin B6, pyridoxine | 0.09 mg | 2 mg | 4.5% | 6.1% | 2222 g |
| Vitamin B9, folate | 12 μg | 400 μg | 3% | 4.1% | 3333 g |
| Vitamin C, ascorbic | 11.3 mg | 90 mg | 12.6% | 17.2% | 796 g |
| Vitamin E, alpha tocopherol, TE | 6.2 mg | 15 mg | 41.3% | 56.4% | 242 g |
| Vitamin H, biotin | 0.6 μg | 50 μg | 1.2% | 1.6% | 8333 g |
| Vitamin PP, NE | 0.8826 mg | 20 mg | 4.4% | 6% | 2266 g |
| niacin | 0.7 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 246.7 mg | 2500 mg | 9.9% | 13.5% | 1013 g |
| Calcium, Ca | 20.6 mg | 1000 mg | 2.1% | 2.9% | 4854 g |
| Magnesium, Mg | 14.1 mg | 400 mg | 3.5% | 4.8% | 2837 g |
| Sodium, Na | 17.1 mg | 1300 mg | 1.3% | 1.8% | 7602 g |
| Sulfur, S | 9.2 mg | 1000 mg | 0.9% | 1.2% | 10870 g |
| Phosphorus, P | 28.3 mg | 800 mg | 3.5% | 4.8% | 2827 g |
| Chlorine, Cl | 24.8 mg | 2300 mg | 1.1% | 1.5% | 9274 g |
| Trace Elements | |||||
| Aluminum, Al | 28.8 μg | ~ | |||
| Bohr, B | 59 μg | ~ | |||
| Iron, Fe | 0.6 mg | 18 mg | 3.3% | 4.5% | 3000 g |
| Iodine, I | 2.3 μg | 150 μg | 1.5% | 2% | 6522 g |
| Cobalt, Co | 3.7 μg | 10 μg | 37% | 50.5% | 270 g |
| Manganese, Mn | 0.0853 mg | 2 mg | 4.3% | 5.9% | 2345 g |
| Copper, Cu | 52.8 μg | 1000 μg | 5.3% | 7.2% | 1894 g |
| Molybdenum, Mo. | 2.7 μg | 70 μg | 3.9% | 5.3% | 2593 g |
| Nickel, Ni | 4.9 μg | ~ | |||
| Rubidium, Rb | 91.3 μg | ~ | |||
| Fluorine, F | 10.6 μg | 4000 μg | 0.3% | 0.4% | 37736 g |
| Chrome, Cr | 2.8 μg | 50 μg | 5.6% | 7.7% | 1786 g |
| Zinc, Zn | 0.1761 mg | 12 mg | 1.5% | 2% | 6814 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 0.6 g | ~ | |||
| Mono- and disaccharides (sugars) | 2.7 g | max 100 г |
The energy value is 73,2 kcal.
Vegetable stew with champignons rich in vitamins and minerals such as: vitamin A – 44,4%, vitamin C – 12,6%, vitamin E – 41,3%, cobalt – 37%
- 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.
- 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 Vegetable ragout with mushrooms PER 100 g
- 24 kCal
- 24 kCal
- 41 kCal
- 149 kCal
- 27 kCal
- 18 kCal
- 899 kCal
- 255 kCal
- 49 kCal
- 33 kCal
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