Ingredients White sauce with egg
| White basic sauce | 800.0 (gram) |
| chicken yolk | 4.0 (piece) |
| margarine | 100.0 (gram) |
| lemon acid | 1.0 (gram) |
| nutmeg | 1.0 (gram) |
| cream | 100.0 (gram) |
Method of preparation
Raw egg yolks are combined with pieces of margarine or butter, cream or broth is added and boiled in a water bath at a temperature of 75-80 ° C, stirring continuously. As soon as the mixture thickens, with continuous stirring add hot sauce, white basic, with the same temperature, grated nutmeg, citric acid, salt. Serve the sauce to boiled and stewed dishes of veal, poultry and game.
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 | 236.4 kCal | 1684 kCal | 14% | 5.9% | 712 g |
| Proteins | 12.8 g | 76 g | 16.8% | 7.1% | 594 g |
| Fats | 18.5 g | 56 g | 33% | 14% | 303 g |
| Carbohydrates | 5 g | 219 g | 2.3% | 1% | 4380 g |
| organic acids | 0.02 g | ~ | |||
| Alimentary fiber | 0.4 g | 20 g | 2% | 0.8% | 5000 g |
| Water | 191.6 g | 2273 g | 8.4% | 3.6% | 1186 g |
| Ash | 1.1 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 300 μg | 900 μg | 33.3% | 14.1% | 300 g |
| Retinol | 0.3 mg | ~ | |||
| Vitamin B1, thiamine | 0.06 mg | 1.5 mg | 4% | 1.7% | 2500 g |
| Vitamin B2, riboflavin | 0.3 mg | 1.8 mg | 16.7% | 7.1% | 600 g |
| Vitamin B4, choline | 81.5 mg | 500 mg | 16.3% | 6.9% | 613 g |
| Vitamin B5, pantothenic | 0.4 mg | 5 mg | 8% | 3.4% | 1250 g |
| Vitamin B6, pyridoxine | 0.09 mg | 2 mg | 4.5% | 1.9% | 2222 g |
| Vitamin B9, folate | 5.7 μg | 400 μg | 1.4% | 0.6% | 7018 g |
| Vitamin B12, cobalamin | 0.2 μg | 3 μg | 6.7% | 2.8% | 1500 g |
| Vitamin C, ascorbic | 0.8 mg | 90 mg | 0.9% | 0.4% | 11250 g |
| Vitamin D, calciferol | 0.7 μg | 10 μg | 7% | 3% | 1429 g |
| Vitamin E, alpha tocopherol, TE | 4.2 mg | 15 mg | 28% | 11.8% | 357 g |
| Vitamin H, biotin | 5.7 μg | 50 μg | 11.4% | 4.8% | 877 g |
| Vitamin PP, NE | 4.9248 mg | 20 mg | 24.6% | 10.4% | 406 g |
| niacin | 2.8 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 198.6 mg | 2500 mg | 7.9% | 3.3% | 1259 g |
| Calcium, Ca | 35.2 mg | 1000 mg | 3.5% | 1.5% | 2841 g |
| Silicon, Si | 0.2 mg | 30 mg | 0.7% | 0.3% | 15000 g |
| Magnesium, Mg | 16.6 mg | 400 mg | 4.2% | 1.8% | 2410 g |
| Sodium, Na | 67.5 mg | 1300 mg | 5.2% | 2.2% | 1926 g |
| Sulfur, S | 22.5 mg | 1000 mg | 2.3% | 1% | 4444 g |
| Phosphorus, P | 170.2 mg | 800 mg | 21.3% | 9% | 470 g |
| Chlorine, Cl | 24 mg | 2300 mg | 1% | 0.4% | 9583 g |
| Trace Elements | |||||
| Aluminum, Al | 76 μg | ~ | |||
| Bohr, B | 14.9 μg | ~ | |||
| Vanadium, V | 5.5 μg | ~ | |||
| Iron, Fe | 2.7 mg | 18 mg | 15% | 6.3% | 667 g |
| Iodine, I | 8 μg | 150 μg | 5.3% | 2.2% | 1875 g |
| Cobalt, Co | 2.5 μg | 10 μg | 25% | 10.6% | 400 g |
| Lithium, Li | 0.07 μg | ~ | |||
| Manganese, Mn | 0.0524 mg | 2 mg | 2.6% | 1.1% | 3817 g |
| Copper, Cu | 25.7 μg | 1000 μg | 2.6% | 1.1% | 3891 g |
| Molybdenum, Mo. | 2.5 μg | 70 μg | 3.6% | 1.5% | 2800 g |
| Nickel, Ni | 0.4 μg | ~ | |||
| Olovo, Sn | 0.3 μg | ~ | |||
| Rubidium, Rb | 25.6 μg | ~ | |||
| Selenium, Se | 0.3 μg | 55 μg | 0.5% | 0.2% | 18333 g |
| Strontium, Sr. | 0.2 μg | ~ | |||
| Titan, you | 0.6 μg | ~ | |||
| Fluorine, F | 5.1 μg | 4000 μg | 0.1% | 78431 g | |
| Chrome, Cr | 0.9 μg | 50 μg | 1.8% | 0.8% | 5556 g |
| Zinc, Zn | 0.3982 mg | 12 mg | 3.3% | 1.4% | 3014 g |
| Zirconium, Zr | 0.03 μg | ~ | |||
| Digestible carbohydrates | |||||
| Starch and dextrins | 3.4 g | ~ | |||
| Mono- and disaccharides (sugars) | 0.8 g | max 100 г |
The energy value is 236,4 kcal.
White sauce with egg rich in vitamins and minerals such as: vitamin A – 33,3%, vitamin B2 – 16,7%, choline – 16,3%, vitamin E – 28%, vitamin H – 11,4%, vitamin PP – 24,6, 21,3%, phosphorus – 15%, iron – 25%, cobalt – 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.
- Mixed is a part of lecithin, plays a role in the synthesis and metabolism of phospholipids in the liver, is a source of free methyl groups, acts as a lipotropic factor.
- 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 H participates in the synthesis of fats, glycogen, the metabolism of amino acids. Insufficient intake of this vitamin can lead to disruption of the normal state of the skin.
- 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.
- Cobalt is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism.
Calorie content AND CHEMICAL COMPOSITION OF THE RECIPE INGREDIENTS White sauce with egg PER 100 g
- 354 kCal
- 743 kCal
- 0 kCal
- 556 kCal
- 119 kCal
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