Ingredients Caviar vegetable snack
| beet | 265.0 (gram) |
| carrot | 265.0 (gram) |
| radish | 265.0 (gram) |
| onion | 190.0 (gram) |
| garlic onion | 9.0 (gram) |
| sunflower oil | 45.0 (gram) |
Method of preparation
Peeled boiled beets are rubbed. Prepared carrots and radishes (pre-blanched) are rubbed raw. Combine all components, add finely chopped onions and garlic, salt, season with vegetable oil and mix. Caviar is released in 100 g per serving.
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 | 85.7 kCal | 1684 kCal | 5.1% | 6% | 1965 g |
| Proteins | 2 g | 76 g | 2.6% | 3% | 3800 g |
| Fats | 4.8 g | 56 g | 8.6% | 10% | 1167 g |
| Carbohydrates | 9.1 g | 219 g | 4.2% | 4.9% | 2407 g |
| organic acids | 0.2 g | ~ | |||
| Alimentary fiber | 3.1 g | 20 g | 15.5% | 18.1% | 645 g |
| Water | 112 g | 2273 g | 4.9% | 5.7% | 2029 g |
| Ash | 1.3 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 3100 μg | 900 μg | 344.4% | 401.9% | 29 g |
| Retinol | 3.1 mg | ~ | |||
| Vitamin B1, thiamine | 0.05 mg | 1.5 mg | 3.3% | 3.9% | 3000 g |
| Vitamin B2, riboflavin | 0.05 mg | 1.8 mg | 2.8% | 3.3% | 3600 g |
| Vitamin B5, pantothenic | 0.2 mg | 5 mg | 4% | 4.7% | 2500 g |
| Vitamin B6, pyridoxine | 0.1 mg | 2 mg | 5% | 5.8% | 2000 g |
| Vitamin B9, folate | 8.5 μg | 400 μg | 2.1% | 2.5% | 4706 g |
| Vitamin C, ascorbic | 15.4 mg | 90 mg | 17.1% | 20% | 584 g |
| Vitamin E, alpha tocopherol, TE | 2.2 mg | 15 mg | 14.7% | 17.2% | 682 g |
| Vitamin H, biotin | 0.2 μg | 50 μg | 0.4% | 0.5% | 25000 g |
| Vitamin PP, NE | 0.932 mg | 20 mg | 4.7% | 5.5% | 2146 g |
| niacin | 0.6 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 320.2 mg | 2500 mg | 12.8% | 14.9% | 781 g |
| Calcium, Ca | 42.6 mg | 1000 mg | 4.3% | 5% | 2347 g |
| Magnesium, Mg | 31.3 mg | 400 mg | 7.8% | 9.1% | 1278 g |
| Sodium, Na | 24.8 mg | 1300 mg | 1.9% | 2.2% | 5242 g |
| Sulfur, S | 19.2 mg | 1000 mg | 1.9% | 2.2% | 5208 g |
| Phosphorus, P | 56.1 mg | 800 mg | 7% | 8.2% | 1426 g |
| Chlorine, Cl | 40.2 mg | 2300 mg | 1.7% | 2% | 5721 g |
| Trace Elements | |||||
| Aluminum, Al | 203.1 μg | ~ | |||
| Bohr, B | 196.7 μg | ~ | |||
| Vanadium, V | 54.2 μg | ~ | |||
| Iron, Fe | 1.3 mg | 18 mg | 7.2% | 8.4% | 1385 g |
| Iodine, I | 4.6 μg | 150 μg | 3.1% | 3.6% | 3261 g |
| Cobalt, Co | 2.5 μg | 10 μg | 25% | 29.2% | 400 g |
| Lithium, Li | 2 μg | ~ | |||
| Manganese, Mn | 0.3246 mg | 2 mg | 16.2% | 18.9% | 616 g |
| Copper, Cu | 89.6 μg | 1000 μg | 9% | 10.5% | 1116 g |
| Molybdenum, Mo. | 9.7 μg | 70 μg | 13.9% | 16.2% | 722 g |
| Nickel, Ni | 6.8 μg | ~ | |||
| Rubidium, Rb | 243.5 μg | ~ | |||
| Fluorine, F | 31.8 μg | 4000 μg | 0.8% | 0.9% | 12579 g |
| Chrome, Cr | 7.3 μg | 50 μg | 14.6% | 17% | 685 g |
| Zinc, Zn | 0.4707 mg | 12 mg | 3.9% | 4.6% | 2549 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 0.5 g | ~ | |||
| Mono- and disaccharides (sugars) | 8.6 g | max 100 г |
The energy value is 85,7 kcal.
Vegetable snack caviar rich in vitamins and minerals such as: vitamin A – 344,4%, vitamin C – 17,1%, vitamin E – 14,7%, potassium – 12,8%, cobalt – 25%, manganese – 16,2% , molybdenum – 13,9%, chromium – 14,6%
- 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.
- 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.
- 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.
- 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 content AND CHEMICAL COMPOSITION OF THE RECIPE INGREDIENTS Vegetable caviar PER 100 g
- 42 kCal
- 35 kCal
- 36 kCal
- 41 kCal
- 149 kCal
- 899 kCal
Tags: How to cook, calorie content 85,7 kcal, chemical composition, nutritional value, what vitamins, minerals, cooking method Vegetable snack caviar, recipe, calories, nutrients