Recipe Zucchini and cauliflower baked with sauce. Calorie, chemical composition and nutritional value.

Ingredients Zucchini and cauliflower baked with sauce

squash 149.0 (gram)
wheat flour, premium 3.0 (gram)
margarine 5.0 (gram)
cauliflower 235.0 (gram)
Sour cream sauce 100.0 (gram)
hard cheese 5.0 (gram)
butter 10.0 (gram)
Method of preparation

Zucchini, prepared as in recipe. No. 236, pre-fried, and boiled cabbage, then put them in a greased frying pan, pour hot milk or sour cream sauce, sprinkle with grated cheese, sprinkle with butter and bake. On vacation, pour over 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.
NutrientQuantityNorm**% of the norm in 100 g% of the norm in 100 kcal100% normal
Calorie value179.7 kCal1684 kCal10.7%6%937 g
Proteins2.8 g76 g3.7%2.1%2714 g
Fats16 g56 g28.6%15.9%350 g
Carbohydrates6.6 g219 g3%1.7%3318 g
organic acids0.08 g~
Alimentary fiber1.8 g20 g9%5%1111 g
Water101.1 g2273 g4.4%2.4%2248 g
Ash0.7 g~
Vitamins
Vitamin A, RE200 μg900 μg22.2%12.4%450 g
Retinol0.2 mg~
Vitamin B1, thiamine0.07 mg1.5 mg4.7%2.6%2143 g
Vitamin B2, riboflavin0.1 mg1.8 mg5.6%3.1%1800 g
Vitamin B4, choline42.2 mg500 mg8.4%4.7%1185 g
Vitamin B5, pantothenic0.5 mg5 mg10%5.6%1000 g
Vitamin B6, pyridoxine0.2 mg2 mg10%5.6%1000 g
Vitamin B9, folate21.1 μg400 μg5.3%2.9%1896 g
Vitamin B12, cobalamin0.1 μg3 μg3.3%1.8%3000 g
Vitamin C, ascorbic27.9 mg90 mg31%17.3%323 g
Vitamin D, calciferol0.06 μg10 μg0.6%0.3%16667 g
Vitamin E, alpha tocopherol, TE0.8 mg15 mg5.3%2.9%1875 g
Vitamin H, biotin2.2 μg50 μg4.4%2.4%2273 g
Vitamin PP, NE1.0648 mg20 mg5.3%2.9%1878 g
niacin0.6 mg~
Macronutrients
Potassium, K195.1 mg2500 mg7.8%4.3%1281 g
Calcium, Ca62.6 mg1000 mg6.3%3.5%1597 g
Silicon, Si0.1 mg30 mg0.3%0.2%30000 g
Magnesium, Mg15.4 mg400 mg3.9%2.2%2597 g
Sodium, Na29.5 mg1300 mg2.3%1.3%4407 g
Sulfur, S1.9 mg1000 mg0.2%0.1%52632 g
Phosphorus, P60.6 mg800 mg7.6%4.2%1320 g
Chlorine, Cl20.2 mg2300 mg0.9%0.5%11386 g
Trace Elements
Aluminum, Al28.2 μg~
Bohr, B1 μg~
Vanadium, V2.4 μg~
Iron, Fe1 mg18 mg5.6%3.1%1800 g
Iodine, I2.3 μg150 μg1.5%0.8%6522 g
Cobalt, Co0.1 μg10 μg1%0.6%10000 g
Manganese, Mn0.0179 mg2 mg0.9%0.5%11173 g
Copper, Cu10.3 μg1000 μg1%0.6%9709 g
Molybdenum, Mo.1.9 μg70 μg2.7%1.5%3684 g
Nickel, Ni0.06 μg~
Olovo, Sn0.1 μg~
Selenium, Se0.3 μg55 μg0.5%0.3%18333 g
Titan, you0.3 μg~
Fluorine, F5.1 μg4000 μg0.1%0.1%78431 g
Chrome, Cr0.06 μg50 μg0.1%0.1%83333 g
Zinc, Zn0.1619 mg12 mg1.3%0.7%7412 g
Digestible carbohydrates
Starch and dextrins2 g~
Mono- and disaccharides (sugars)3.3 gmax 100 г

The energy value is 179,7 kcal.

Zucchini and cauliflower baked with sauce rich in vitamins and minerals such as: vitamin A – 22,2%, vitamin C – 31%
  • Vitamin A is responsible for normal development, reproductive function, skin and eye health, and maintaining immunity.
  • 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.
 
Calorie content AND CHEMICAL COMPOSITION OF THE RECIPE INGREDIENTS Zucchini and cauliflower baked with sauce PER 100 g
  • 24 kCal
  • 334 kCal
  • 743 kCal
  • 30 kCal
  • 364 kCal
  • 661 kCal
Tags: How to cook, calorie content 179,7 kcal, chemical composition, nutritional value, what vitamins, minerals, cooking method Zucchini and cauliflower baked with sauce, recipe, calories, nutrients

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