Ingredients White cabbage salad
| White cabbage | 500.0 (gram) |
| sunflower oil | 1.0 (table spoon) |
| vinegar | 50.0 (gram) |
| table salt | 0.5 (table spoon) |
| sugar | 0.5 (table spoon) |
Method of preparation
Peel and wash the head of cabbage, remove the stump. Finely chop the cabbage, lightly salt and rub with your hands until it becomes soft. Squeeze out the emerging juice. After that, put the cabbage in a salad bowl, pour vinegar mixed with sugar, and leave for 30-40 minutes. It is good to add 1 tbsp to the cabbage. a spoonful of vegetable oil. Salad can be prepared in another way. Put the chopped cabbage in a saucepan, season with salt and vinegar and, stirring continuously, heat until the cabbage settles and becomes soft. After that, cool it and season with sugar and butter.
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 | 67.9 kCal | 1684 kCal | 4% | 5.9% | 2480 g |
| Proteins | 1.8 g | 76 g | 2.4% | 3.5% | 4222 g |
| Fats | 3.6 g | 56 g | 6.4% | 9.4% | 1556 g |
| Carbohydrates | 7.6 g | 219 g | 3.5% | 5.2% | 2882 g |
| organic acids | 118.9 g | ~ | |||
| Alimentary fiber | 5.1 g | 20 g | 25.5% | 37.6% | 392 g |
| Water | 101.3 g | 2273 g | 4.5% | 6.6% | 2244 g |
| Ash | 1 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 20 μg | 900 μg | 2.2% | 3.2% | 4500 g |
| Retinol | 0.02 mg | ~ | |||
| Vitamin B1, thiamine | 0.03 mg | 1.5 mg | 2% | 2.9% | 5000 g |
| Vitamin B2, riboflavin | 0.04 mg | 1.8 mg | 2.2% | 3.2% | 4500 g |
| Vitamin B5, pantothenic | 0.2 mg | 5 mg | 4% | 5.9% | 2500 g |
| Vitamin B6, pyridoxine | 0.1 mg | 2 mg | 5% | 7.4% | 2000 g |
| Vitamin B9, folate | 10.1 μg | 400 μg | 2.5% | 3.7% | 3960 g |
| Vitamin C, ascorbic | 45.5 mg | 90 mg | 50.6% | 74.5% | 198 g |
| Vitamin E, alpha tocopherol, TE | 1.5 mg | 15 mg | 10% | 14.7% | 1000 g |
| Vitamin H, biotin | 0.1 μg | 50 μg | 0.2% | 0.3% | 50000 g |
| Vitamin PP, NE | 0.9988 mg | 20 mg | 5% | 7.4% | 2002 g |
| niacin | 0.7 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 304.1 mg | 2500 mg | 12.2% | 18% | 822 g |
| Calcium, Ca | 59.9 mg | 1000 mg | 6% | 8.8% | 1669 g |
| Magnesium, Mg | 16.3 mg | 400 mg | 4.1% | 6% | 2454 g |
| Sodium, Na | 24.4 mg | 1300 mg | 1.9% | 2.8% | 5328 g |
| Sulfur, S | 42.9 mg | 1000 mg | 4.3% | 6.3% | 2331 g |
| Phosphorus, P | 31.3 mg | 800 mg | 3.9% | 5.7% | 2556 g |
| Chlorine, Cl | 1866.3 mg | 2300 mg | 81.1% | 119.4% | 123 g |
| Trace Elements | |||||
| Aluminum, Al | 576.3 μg | ~ | |||
| Bohr, B | 202.2 μg | ~ | |||
| Iron, Fe | 0.7 mg | 18 mg | 3.9% | 5.7% | 2571 g |
| Iodine, I | 3 μg | 150 μg | 2% | 2.9% | 5000 g |
| Cobalt, Co | 3.5 μg | 10 μg | 35% | 51.5% | 286 g |
| Manganese, Mn | 0.1796 mg | 2 mg | 9% | 13.3% | 1114 g |
| Copper, Cu | 84.1 μg | 1000 μg | 8.4% | 12.4% | 1189 g |
| Molybdenum, Mo. | 13.5 μg | 70 μg | 19.3% | 28.4% | 519 g |
| Nickel, Ni | 15.2 μg | ~ | |||
| Fluorine, F | 10.1 μg | 4000 μg | 0.3% | 0.4% | 39604 g |
| Chrome, Cr | 5.1 μg | 50 μg | 10.2% | 15% | 980 g |
| Zinc, Zn | 0.4228 mg | 12 mg | 3.5% | 5.2% | 2838 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 0.1 g | ~ | |||
| Mono- and disaccharides (sugars) | 4.7 g | max 100 г |
The energy value is 67,9 kcal.
White cabbage salad rich in vitamins and minerals such as: vitamin C – 50,6%, potassium – 12,2%, chlorine – 81,1%, cobalt – 35%, molybdenum – 19,3%
- 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.
- 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.
- Chlorine necessary for the formation and secretion of hydrochloric acid in the body.
- Cobalt is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism.
- 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 White cabbage salad PER 100 g
- 28 kCal
- 899 kCal
- 11 kCal
- 0 kCal
- 399 kCal
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