Contents
Ingredients White cabbage salad with herring and bacon
| White cabbage | 563.0 (gram) |
| Atlantic herring | 625.0 (gram) |
| vinegar | 70.0 (gram) |
| sugar | 10.0 (gram) |
| table salt | 5.0 (gram) |
| parsley | 41.0 (gram) |
Method of preparation
The mass of fried bacon is indicated. Prepared cabbage is chopped, blanched, discarded in a colander and allowed to drain completely. Cut the pork fat into strips, cut the herring into fillets (pulp) and cut into small pieces. Prepare a dressing from a mixture of vinegar, sugar and salt. Combine cabbage with bacon, herring, add ground black pepper, fill with dressing and mix. Put the salad in a slide and sprinkle finely chopped parsley.
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 | 185.6 kCal | 1684 kCal | 11% | 5.9% | 907 g |
| Proteins | 13 g | 76 g | 17.1% | 9.2% | 585 g |
| Fats | 13 g | 56 g | 23.2% | 12.5% | 431 g |
| Carbohydrates | 4.4 g | 219 g | 2% | 1.1% | 4977 g |
| organic acids | 20.7 g | ~ | |||
| Alimentary fiber | 1.8 g | 20 g | 9% | 4.8% | 1111 g |
| Water | 105.6 g | 2273 g | 4.6% | 2.5% | 2152 g |
| Ash | 1.5 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 100 μg | 900 μg | 11.1% | 6% | 900 g |
| Retinol | 0.1 mg | ~ | |||
| Vitamin B1, thiamine | 0.07 mg | 1.5 mg | 4.7% | 2.5% | 2143 g |
| Vitamin B2, riboflavin | 0.2 mg | 1.8 mg | 11.1% | 6% | 900 g |
| Vitamin B5, pantothenic | 0.7 mg | 5 mg | 14% | 7.5% | 714 g |
| Vitamin B6, pyridoxine | 0.4 mg | 2 mg | 20% | 10.8% | 500 g |
| Vitamin B9, folate | 22.7 μg | 400 μg | 5.7% | 3.1% | 1762 g |
| Vitamin B12, cobalamin | 6.6 μg | 3 μg | 220% | 118.5% | 45 g |
| Vitamin C, ascorbic | 33.9 mg | 90 mg | 37.7% | 20.3% | 265 g |
| Vitamin D, calciferol | 19.9 μg | 10 μg | 199% | 107.2% | 50 g |
| Vitamin E, alpha tocopherol, TE | 0.9 mg | 15 mg | 6% | 3.2% | 1667 g |
| Vitamin H, biotin | 0.08 μg | 50 μg | 0.2% | 0.1% | 62500 g |
| Vitamin PP, NE | 5.158 mg | 20 mg | 25.8% | 13.9% | 388 g |
| niacin | 3 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 419.8 mg | 2500 mg | 16.8% | 9.1% | 596 g |
| Calcium, Ca | 81.1 mg | 1000 mg | 8.1% | 4.4% | 1233 g |
| Magnesium, Mg | 33.2 mg | 400 mg | 8.3% | 4.5% | 1205 g |
| Sodium, Na | 77.5 mg | 1300 mg | 6% | 3.2% | 1677 g |
| Sulfur, S | 149.1 mg | 1000 mg | 14.9% | 8% | 671 g |
| Phosphorus, P | 208.4 mg | 800 mg | 26.1% | 14.1% | 384 g |
| Chlorine, Cl | 448.2 mg | 2300 mg | 19.5% | 10.5% | 513 g |
| Trace Elements | |||||
| Aluminum, Al | 340.5 μg | ~ | |||
| Bohr, B | 119.5 μg | ~ | |||
| Iron, Fe | 1.1 mg | 18 mg | 6.1% | 3.3% | 1636 g |
| Iodine, I | 28.3 μg | 150 μg | 18.9% | 10.2% | 530 g |
| Cobalt, Co | 28.4 μg | 10 μg | 284% | 153% | 35 g |
| Manganese, Mn | 0.1825 mg | 2 mg | 9.1% | 4.9% | 1096 g |
| Copper, Cu | 159 μg | 1000 μg | 15.9% | 8.6% | 629 g |
| Molybdenum, Mo. | 9.2 μg | 70 μg | 13.1% | 7.1% | 761 g |
| Nickel, Ni | 14.3 μg | ~ | |||
| Fluorine, F | 258 μg | 4000 μg | 6.5% | 3.5% | 1550 g |
| Chrome, Cr | 39.5 μg | 50 μg | 79% | 42.6% | 127 g |
| Zinc, Zn | 0.8391 mg | 12 mg | 7% | 3.8% | 1430 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 0.1 g | ~ | |||
| Mono- and disaccharides (sugars) | 3 g | max 100 г | |||
| Sterols | |||||
| Cholesterol | 59.7 mg | max 300 mg |
The energy value is 185,6 kcal.
White cabbage salad with herring and bacon rich in vitamins and minerals such as: vitamin A – 11,1%, vitamin B2 – 11,1%, vitamin B5 – 14%, vitamin B6 – 20%, vitamin B12 – 220%, vitamin C – 37,7%, vitamin D – 199%, vitamin PP – 25,8%, potassium – 16,8%, phosphorus – 26,1%, chlorine – 19,5%, iodine – 18,9%, cobalt – 284%, copper – 15,9 , 13,1%, molybdenum – 79%, chromium – XNUMX%
- 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 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 B6 participates in the maintenance of the immune response, inhibition and excitation processes in the central nervous system, in the conversion of amino acids, in the metabolism of tryptophan, lipids and nucleic acids, contributes to the normal formation of erythrocytes, maintenance of the normal level of homocysteine in the blood. Insufficient intake of vitamin B6 is accompanied by a decrease in appetite, a violation of the condition of the skin, the development of homocysteinemia, anemia.
- Vitamin B12 plays an important role in the metabolism and conversion of amino acids. Folate and vitamin B12 are interrelated vitamins and are involved in blood formation. Lack of vitamin B12 leads to the development of partial or secondary folate deficiency, as well as anemia, leukopenia, thrombocytopenia.
- 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 D maintains homeostasis of calcium and phosphorus, carries out the processes of bone mineralization. Lack of vitamin D leads to impaired metabolism of calcium and phosphorus in bones, increased demineralization of bone tissue, which leads to an increased risk of osteoporosis.
- 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.
- 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.
- 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.
- Chlorine necessary for the formation and secretion of hydrochloric acid in the body.
- Iodine participates in the functioning of the thyroid gland, providing the formation of hormones (thyroxine and triiodothyronine). It is necessary for the growth and differentiation of cells of all tissues of the human body, mitochondrial respiration, regulation of transmembrane sodium and hormone transport. Insufficient intake leads to endemic goiter with hypothyroidism and a slowdown in metabolism, arterial hypotension, growth retardation and mental development in children.
- Cobalt is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid 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.
- Chrome participates in the regulation of blood glucose levels, enhancing the effect of insulin. Deficiency leads to decreased glucose tolerance.
CALORIE AND CHEMICAL COMPOSITION OF THE RECIPE INGREDIENTS White cabbage salad with herring and bacon PER 100 g
- 28 kCal
- 11 kCal
- 399 kCal
- 0 kCal
- 49 kCal
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