Ingredients Vegetable salad with seaweed
| seaweed, dried | 135.0 (gram) |
| white cabbage, sauerkraut | 145.0 (gram) |
| potatoes | 687.0 (gram) |
| onion | 155.0 (gram) |
| sunflower oil | 100.0 (gram) |
Method of preparation
Dried edible sea cabbage (kelp) is poured with cold water in a ratio of 1: 8 and left to swell for 12 hours. After soaking, the cabbage is washed until the sand and other mechanical impurities are completely removed. 1 liters of water) and boiled for 2 hours at a low boil until softened, without salt. Ready cabbage is stored in broth until the next day. The next day, the broth is drained, the cabbage is washed, poured with cold water and stored in the refrigerator. Prepared sea cabbage is cut into thin strips, mixed with sauerkraut, boiled potatoes, sliced, and shredded onions. The salad is seasoned with vegetable oil.
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 | 136.8 kCal | 1684 kCal | 8.1% | 5.9% | 1231 g |
| Proteins | 2 g | 76 g | 2.6% | 1.9% | 3800 g |
| Fats | 10.6 g | 56 g | 18.9% | 13.8% | 528 g |
| Carbohydrates | 9.1 g | 219 g | 4.2% | 3.1% | 2407 g |
| organic acids | 0.3 g | ~ | |||
| Alimentary fiber | 1.8 g | 20 g | 9% | 6.6% | 1111 g |
| Water | 82.1 g | 2273 g | 3.6% | 2.6% | 2769 g |
| Ash | 1.4 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 30 μg | 900 μg | 3.3% | 2.4% | 3000 g |
| Retinol | 0.03 mg | ~ | |||
| Vitamin B1, thiamine | 0.09 mg | 1.5 mg | 6% | 4.4% | 1667 g |
| Vitamin B2, riboflavin | 0.06 mg | 1.8 mg | 3.3% | 2.4% | 3000 g |
| Vitamin B5, pantothenic | 0.2 mg | 5 mg | 4% | 2.9% | 2500 g |
| Vitamin B6, pyridoxine | 0.2 mg | 2 mg | 10% | 7.3% | 1000 g |
| Vitamin B9, folate | 6.2 μg | 400 μg | 1.6% | 1.2% | 6452 g |
| Vitamin C, ascorbic | 14.8 mg | 90 mg | 16.4% | 12% | 608 g |
| Vitamin E, alpha tocopherol, TE | 4.4 mg | 15 mg | 29.3% | 21.4% | 341 g |
| Vitamin H, biotin | 0.2 μg | 50 μg | 0.4% | 0.3% | 25000 g |
| Vitamin PP, NE | 1.132 mg | 20 mg | 5.7% | 4.2% | 1767 g |
| niacin | 0.8 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 526.5 mg | 2500 mg | 21.1% | 15.4% | 475 g |
| Calcium, Ca | 23.8 mg | 1000 mg | 2.4% | 1.8% | 4202 g |
| Magnesium, Mg | 41.7 mg | 400 mg | 10.4% | 7.6% | 959 g |
| Sodium, Na | 213.2 mg | 1300 mg | 16.4% | 12% | 610 g |
| Sulfur, S | 27.4 mg | 1000 mg | 2.7% | 2% | 3650 g |
| Phosphorus, P | 58.1 mg | 800 mg | 7.3% | 5.3% | 1377 g |
| Chlorine, Cl | 35 mg | 2300 mg | 1.5% | 1.1% | 6571 g |
| Trace Elements | |||||
| Aluminum, Al | 523.1 μg | ~ | |||
| Bohr, B | 93.1 μg | ~ | |||
| Vanadium, V | 79.7 μg | ~ | |||
| Iron, Fe | 3 mg | 18 mg | 16.7% | 12.2% | 600 g |
| Iodine, I | 3.1 μg | 150 μg | 2.1% | 1.5% | 4839 g |
| Cobalt, Co | 3.5 μg | 10 μg | 35% | 25.6% | 286 g |
| Lithium, Li | 41.2 μg | ~ | |||
| Manganese, Mn | 0.1273 mg | 2 mg | 6.4% | 4.7% | 1571 g |
| Copper, Cu | 88.3 μg | 1000 μg | 8.8% | 6.4% | 1133 g |
| Molybdenum, Mo. | 4.3 μg | 70 μg | 6.1% | 4.5% | 1628 g |
| Nickel, Ni | 3.1 μg | ~ | |||
| Rubidium, Rb | 342.7 μg | ~ | |||
| Fluorine, F | 20.9 μg | 4000 μg | 0.5% | 0.4% | 19139 g |
| Chrome, Cr | 5.7 μg | 50 μg | 11.4% | 8.3% | 877 g |
| Zinc, Zn | 0.327 mg | 12 mg | 2.7% | 2% | 3670 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 6.8 g | ~ | |||
| Mono- and disaccharides (sugars) | 2.3 g | max 100 г |
The energy value is 136,8 kcal.
Vegetable salad with sea cabbage rich in vitamins and minerals such as: vitamin C – 16,4%, vitamin E – 29,3%, potassium – 21,1%, iron – 16,7%, cobalt – 35%, chromium – 11,4%
- 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.
- 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.
- 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.
- 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 Vegetable salad with sea cabbage PER 100 g
- 23 kCal
- 77 kCal
- 41 kCal
- 899 kCal
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