Ingredients White sauce (for grilling fish)
| Fish broth | 1100.0 (gram) |
| margarine | 50.0 (gram) |
| wheat flour, premium | 50.0 (gram) |
Method of preparation
Flour, lightly sautéed in fat, diluted with broth, boiled at low boil for 15-20 minutes, salted and filtered.
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 | 148.6 kCal | 1684 kCal | 8.8% | 5.9% | 1133 g |
| Proteins | 15.3 g | 76 g | 20.1% | 13.5% | 497 g |
| Fats | 7.4 g | 56 g | 13.2% | 8.9% | 757 g |
| Carbohydrates | 5.5 g | 219 g | 2.5% | 1.7% | 3982 g |
| organic acids | 0.004 g | ~ | |||
| Alimentary fiber | 0.09 g | 20 g | 0.5% | 0.3% | 22222 g |
| Water | 187.6 g | 2273 g | 8.3% | 5.6% | 1212 g |
| Ash | 0.1 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 30 μg | 900 μg | 3.3% | 2.2% | 3000 g |
| Retinol | 0.03 mg | ~ | |||
| Vitamin B1, thiamine | 0.01 mg | 1.5 mg | 0.7% | 0.5% | 15000 g |
| Vitamin B2, riboflavin | 0.008 mg | 1.8 mg | 0.4% | 0.3% | 22500 g |
| Vitamin B4, choline | 3.8 mg | 500 mg | 0.8% | 0.5% | 13158 g |
| Vitamin B5, pantothenic | 0.02 mg | 5 mg | 0.4% | 0.3% | 25000 g |
| Vitamin B6, pyridoxine | 0.02 mg | 2 mg | 1% | 0.7% | 10000 g |
| Vitamin B9, folate | 2.3 μg | 400 μg | 0.6% | 0.4% | 17391 g |
| Vitamin C, ascorbic | 0.1 mg | 90 mg | 0.1% | 0.1% | 90000 g |
| Vitamin E, alpha tocopherol, TE | 1.9 mg | 15 mg | 12.7% | 8.5% | 789 g |
| Vitamin H, biotin | 0.1 μg | 50 μg | 0.2% | 0.1% | 50000 g |
| Vitamin PP, NE | 2.6398 mg | 20 mg | 13.2% | 8.9% | 758 g |
| niacin | 0.1 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 16.5 mg | 2500 mg | 0.7% | 0.5% | 15152 g |
| Calcium, Ca | 3.2 mg | 1000 mg | 0.3% | 0.2% | 31250 g |
| Silicon, Si | 0.3 mg | 30 mg | 1% | 0.7% | 10000 g |
| Magnesium, Mg | 1.6 mg | 400 mg | 0.4% | 0.3% | 25000 g |
| Sodium, Na | 12.8 mg | 1300 mg | 1% | 0.7% | 10156 g |
| Sulfur, S | 5.7 mg | 1000 mg | 0.6% | 0.4% | 17544 g |
| Phosphorus, P | 8.1 mg | 800 mg | 1% | 0.7% | 9877 g |
| Chlorine, Cl | 84.4 mg | 2300 mg | 3.7% | 2.5% | 2725 g |
| Trace Elements | |||||
| Aluminum, Al | 78.1 μg | ~ | |||
| Bohr, B | 5.1 μg | ~ | |||
| Vanadium, V | 6.3 μg | ~ | |||
| Iron, Fe | 0.1 mg | 18 mg | 0.6% | 0.4% | 18000 g |
| Iodine, I | 0.1 μg | 150 μg | 0.1% | 0.1% | 150000 g |
| Cobalt, Co | 0.2 μg | 10 μg | 2% | 1.3% | 5000 g |
| Manganese, Mn | 0.0426 mg | 2 mg | 2.1% | 1.4% | 4695 g |
| Copper, Cu | 8 μg | 1000 μg | 0.8% | 0.5% | 12500 g |
| Molybdenum, Mo. | 2.9 μg | 70 μg | 4.1% | 2.8% | 2414 g |
| Nickel, Ni | 3.2 μg | ~ | |||
| Olovo, Sn | 0.4 μg | ~ | |||
| Rubidium, Rb | 5.9 μg | ~ | |||
| Selenium, Se | 0.4 μg | 55 μg | 0.7% | 0.5% | 13750 g |
| Titan, you | 0.8 μg | ~ | |||
| Fluorine, F | 217.3 μg | 4000 μg | 5.4% | 3.6% | 1841 g |
| Chrome, Cr | 27.7 μg | 50 μg | 55.4% | 37.3% | 181 g |
| Zinc, Zn | 0.41 mg | 12 mg | 3.4% | 2.3% | 2927 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 4.8 g | ~ | |||
| Mono- and disaccharides (sugars) | 0.3 g | max 100 г |
The energy value is 148,6 kcal.
White sauce (for baking fish) rich in vitamins and minerals such as: vitamin E – 12,7%, vitamin PP – 13,2%, chromium – 55,4%
- 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.
- 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.
- 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 White sauce (for roasting fish) PER 100 g
- 743 kCal
- 334 kCal
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