Contents
Ingredients Vegetables stewed in milk or sour cream sauce
| carrot | 63.0 (gram) |
| pumpkin | 51.0 (gram) |
| canned green peas | 20.0 (gram) |
| margarine | 33.0 (gram) |
| sugar | 2.0 (gram) |
| Milk sauce (to serve with a dish) | 75.0 (gram) |
Method of preparation
Vegetables are cut into cubes or slices, white cabbage – in checkers, cauliflower is disassembled into cakes. Vegetables stewed with fat separately, heated canned green peas are combined with milk or sour cream sauce, sugar, salt are added and boiled for 1-2 minutes. When you leave, you can add 5-10 g butter per serving, changing the output accordingly. In the absence of one or another type of vegetables specified in the recipe, you can prepare a dish from other vegetables, accordingly changing their tab.
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 | 232.1 kCal | 1684 kCal | 13.8% | 5.9% | 726 g |
| Proteins | 4.7 g | 76 g | 6.2% | 2.7% | 1617 g |
| Fats | 17.9 g | 56 g | 32% | 13.8% | 313 g |
| Carbohydrates | 13.8 g | 219 g | 6.3% | 2.7% | 1587 g |
| organic acids | 0.1 g | ~ | |||
| Alimentary fiber | 1.9 g | 20 g | 9.5% | 4.1% | 1053 g |
| Water | 99.1 g | 2273 g | 4.4% | 1.9% | 2294 g |
| Ash | 1.2 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 3000 μg | 900 μg | 333.3% | 143.6% | 30 g |
| Retinol | 3 mg | ~ | |||
| Vitamin B1, thiamine | 0.1 mg | 1.5 mg | 6.7% | 2.9% | 1500 g |
| Vitamin B2, riboflavin | 0.1 mg | 1.8 mg | 5.6% | 2.4% | 1800 g |
| Vitamin B4, choline | 33.3 mg | 500 mg | 6.7% | 2.9% | 1502 g |
| Vitamin B5, pantothenic | 0.6 mg | 5 mg | 12% | 5.2% | 833 g |
| Vitamin B6, pyridoxine | 0.1 mg | 2 mg | 5% | 2.2% | 2000 g |
| Vitamin B9, folate | 10 μg | 400 μg | 2.5% | 1.1% | 4000 g |
| Vitamin B12, cobalamin | 0.2 μg | 3 μg | 6.7% | 2.9% | 1500 g |
| Vitamin C, ascorbic | 2.5 mg | 90 mg | 2.8% | 1.2% | 3600 g |
| Vitamin D, calciferol | 0.03 μg | 10 μg | 0.3% | 0.1% | 33333 g |
| Vitamin E, alpha tocopherol, TE | 5.6 mg | 15 mg | 37.3% | 16.1% | 268 g |
| Vitamin H, biotin | 3.5 μg | 50 μg | 7% | 3% | 1429 g |
| Vitamin PP, NE | 1.4802 mg | 20 mg | 7.4% | 3.2% | 1351 g |
| niacin | 0.7 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 275.2 mg | 2500 mg | 11% | 4.7% | 908 g |
| Calcium, Ca | 81.3 mg | 1000 mg | 8.1% | 3.5% | 1230 g |
| Silicon, Si | 8.8 mg | 30 mg | 29.3% | 12.6% | 341 g |
| Magnesium, Mg | 33.5 mg | 400 mg | 8.4% | 3.6% | 1194 g |
| Sodium, Na | 66.9 mg | 1300 mg | 5.1% | 2.2% | 1943 g |
| Sulfur, S | 40.6 mg | 1000 mg | 4.1% | 1.8% | 2463 g |
| Phosphorus, P | 102 mg | 800 mg | 12.8% | 5.5% | 784 g |
| Chlorine, Cl | 87.3 mg | 2300 mg | 3.8% | 1.6% | 2635 g |
| Trace Elements | |||||
| Aluminum, Al | 274.4 μg | ~ | |||
| Bohr, B | 135 μg | ~ | |||
| Vanadium, V | 49.5 μg | ~ | |||
| Iron, Fe | 1.4 mg | 18 mg | 7.8% | 3.4% | 1286 g |
| Iodine, I | 6.3 μg | 150 μg | 4.2% | 1.8% | 2381 g |
| Cobalt, Co | 2.6 μg | 10 μg | 26% | 11.2% | 385 g |
| Lithium, Li | 1.9 μg | ~ | |||
| Manganese, Mn | 0.2742 mg | 2 mg | 13.7% | 5.9% | 729 g |
| Copper, Cu | 156.2 μg | 1000 μg | 15.6% | 6.7% | 640 g |
| Molybdenum, Mo. | 17.7 μg | 70 μg | 25.3% | 10.9% | 395 g |
| Nickel, Ni | 27.9 μg | ~ | |||
| Olovo, Sn | 7.5 μg | ~ | |||
| Selenium, Se | 2.4 μg | 55 μg | 4.4% | 1.9% | 2292 g |
| Strontium, Sr. | 15.8 μg | ~ | |||
| Titan, you | 19.3 μg | ~ | |||
| Fluorine, F | 51 μg | 4000 μg | 1.3% | 0.6% | 7843 g |
| Chrome, Cr | 2.8 μg | 50 μg | 5.6% | 2.4% | 1786 g |
| Zinc, Zn | 0.7138 mg | 12 mg | 5.9% | 2.5% | 1681 g |
| Zirconium, Zr | 1.2 μg | ~ | |||
| Digestible carbohydrates | |||||
| Starch and dextrins | 6.6 g | ~ | |||
| Mono- and disaccharides (sugars) | 5.1 g | max 100 г |
The energy value is 232,1 kcal.
Vegetables stewed in milk or sour cream sauce rich in vitamins and minerals such as: vitamin A – 333,3%, vitamin B5 – 12%, vitamin E – 37,3%, potassium – 11%, silicon – 29,3%, phosphorus – 12,8%, cobalt – 26%, manganese – 13,7%, copper – 15,6%, molybdenum – 25,3%
- Vitamin A is responsible for normal development, reproductive function, skin and eye health, and maintaining immunity.
- Vitamin B5 participates in protein, fat, carbohydrate metabolism, cholesterol metabolism, the synthesis of a number of hormones, hemoglobin, promotes the absorption of amino acids and sugars in the intestine, supports the function of the adrenal cortex. Lack of pantothenic acid can lead to damage to the skin and mucous membranes.
- 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.
- Silicon is included as a structural component in glycosaminoglycans and stimulates collagen synthesis.
- Phosphorus takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is a part of phospholipids, nucleotides and nucleic acids, is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, rickets.
- 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.
CALORIE AND CHEMICAL COMPOSITION OF THE RECIPE INGREDIENTS Vegetables stewed in milk or sour cream sauce PER 100 g
- 35 kCal
- 22 kCal
- 40 kCal
- 743 kCal
- 399 kCal
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