Ingredients White basic sauce
| Broth | 1100.0 (gram) |
| margarine | 50.0 (gram) |
| wheat flour, premium | 50.0 (gram) |
| onion | 48.0 (gram) |
| parsley root | 40.0 (gram) |
Method of preparation
Sifted flour is poured into the melted fat and sautéed with continuous stirring, avoiding burning. Properly browned flour should have a slightly creamy color. A quarter of the hot broth is poured into browned flour, cooled to 60-70 ″ C, and kneaded until a homogeneous mass is formed, then the remaining broth is gradually added. After that, put chopped parsley, celery, onions in the sauce and cook for 25-30 minutes. At the end of cooking, add salt, before black peas, bay leaf. Then filter the sauce, rubbing the boiled vegetables, and bring to a boil. The prepared sauce is used to prepare derivative sauces. If the sauce is used as an independent sauce, it is seasoned with citric acid (1 g) and fat (70, 50, 30 g, respectively, in columns I, II, III). The main white sauce is served with dishes from boiled and stewed meat and poultry.
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 | 133 kCal | 1684 kCal | 7.9% | 5.9% | 1266 g |
| Proteins | 12 g | 76 g | 15.8% | 11.9% | 633 g |
| Fats | 7.4 g | 56 g | 13.2% | 9.9% | 757 g |
| Carbohydrates | 4.9 g | 219 g | 2.2% | 1.7% | 4469 g |
| organic acids | 0.02 g | ~ | |||
| Alimentary fiber | 0.4 g | 20 g | 2% | 1.5% | 5000 g |
| Water | 199.8 g | 2273 g | 8.8% | 6.6% | 1138 g |
| Ash | 1.1 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 100 μg | 900 μg | 11.1% | 8.3% | 900 g |
| Retinol | 0.1 mg | ~ | |||
| Vitamin B1, thiamine | 0.04 mg | 1.5 mg | 2.7% | 2% | 3750 g |
| Vitamin B2, riboflavin | 0.3 mg | 1.8 mg | 16.7% | 12.6% | 600 g |
| Vitamin B4, choline | 2.8 mg | 500 mg | 0.6% | 0.5% | 17857 g |
| Vitamin B5, pantothenic | 0.02 mg | 5 mg | 0.4% | 0.3% | 25000 g |
| Vitamin B6, pyridoxine | 0.05 mg | 2 mg | 2.5% | 1.9% | 4000 g |
| Vitamin B9, folate | 3 μg | 400 μg | 0.8% | 0.6% | 13333 g |
| Vitamin C, ascorbic | 0.9 mg | 90 mg | 1% | 0.8% | 10000 g |
| Vitamin E, alpha tocopherol, TE | 1.4 mg | 15 mg | 9.3% | 7% | 1071 g |
| Vitamin H, biotin | 0.1 μg | 50 μg | 0.2% | 0.2% | 50000 g |
| Vitamin PP, NE | 4.992 mg | 20 mg | 25% | 18.8% | 401 g |
| niacin | 3 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 188.9 mg | 2500 mg | 7.6% | 5.7% | 1323 g |
| Calcium, Ca | 13.2 mg | 1000 mg | 1.3% | 1% | 7576 g |
| Silicon, Si | 0.2 mg | 30 mg | 0.7% | 0.5% | 15000 g |
| Magnesium, Mg | 15.4 mg | 400 mg | 3.9% | 2.9% | 2597 g |
| Sodium, Na | 43.1 mg | 1300 mg | 3.3% | 2.5% | 3016 g |
| Sulfur, S | 7.5 mg | 1000 mg | 0.8% | 0.6% | 13333 g |
| Phosphorus, P | 123.1 mg | 800 mg | 15.4% | 11.6% | 650 g |
| Chlorine, Cl | 3.2 mg | 2300 mg | 0.1% | 0.1% | 71875 g |
| Trace Elements | |||||
| Aluminum, Al | 81.1 μg | ~ | |||
| Bohr, B | 16.1 μg | ~ | |||
| Vanadium, V | 5.8 μg | ~ | |||
| Iron, Fe | 2.1 mg | 18 mg | 11.7% | 8.8% | 857 g |
| Iodine, I | 4.4 μg | 150 μg | 2.9% | 2.2% | 3409 g |
| Cobalt, Co | 0.4 μg | 10 μg | 4% | 3% | 2500 g |
| Lithium, Li | 0.07 μg | ~ | |||
| Manganese, Mn | 0.0451 mg | 2 mg | 2.3% | 1.7% | 4435 g |
| Copper, Cu | 11.1 μg | 1000 μg | 1.1% | 0.8% | 9009 g |
| Molybdenum, Mo. | 0.9 μg | 70 μg | 1.3% | 1% | 7778 g |
| Nickel, Ni | 0.4 μg | ~ | |||
| Olovo, Sn | 0.3 μg | ~ | |||
| Rubidium, Rb | 28 μg | ~ | |||
| Selenium, Se | 0.3 μg | 55 μg | 0.5% | 0.4% | 18333 g |
| Titan, you | 0.6 μg | ~ | |||
| Fluorine, F | 3.6 μg | 4000 μg | 0.1% | 0.1% | 111111 g |
| Chrome, Cr | 0.3 μg | 50 μg | 0.6% | 0.5% | 16667 g |
| Zinc, Zn | 0.0906 mg | 12 mg | 0.8% | 0.6% | 13245 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 3.7 g | ~ | |||
| Mono- and disaccharides (sugars) | 0.9 g | max 100 г |
The energy value is 133 kcal.
White basic sauce rich in vitamins and minerals such as: vitamin A – 11,1%, vitamin B2 – 16,7%, vitamin PP – 25%, phosphorus – 15,4%, iron – 11,7%
- Vitamin A is responsible for normal development, reproductive function, skin and eye health, and maintaining immunity.
- Vitamin B2 participates in redox reactions, enhances the color sensitivity of the visual analyzer and dark adaptation. Insufficient intake of vitamin B2 is accompanied by a violation of the condition of the skin, mucous membranes, impaired light and twilight vision.
- Vitamin PP participates in redox reactions of energy metabolism. Insufficient vitamin intake is accompanied by disruption of the normal state of the skin, gastrointestinal tract and nervous system.
- 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.
- 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.
Calorie content AND CHEMICAL COMPOSITION OF THE RECIPE INGREDIENTS Basic white sauce PER 100 g
- 743 kCal
- 334 kCal
- 41 kCal
- 51 kCal
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