Ingredients Soup from sauerkraut
| water | 2000.0 (gram) |
| pork, 1 category | 300.0 (gram) |
| beef, 1 category | 300.0 (gram) |
| white cabbage, sauerkraut | 500.0 (gram) |
| onion | 1.0 (piece) |
| carrot | 1.0 (piece) |
| table salt | 1.0 (table spoon) |
| tomato paste | 1.0 (table spoon) |
| cream | 0.5 (grain glass) |
| parsley | 2.0 (table spoon) |
Method of preparation
Boil pork and beef broth, add sauerkraut, cook until softened. When the cabbage is semi-soft, add the fried carrots and onions, salt and cook until cooked. Add tomato paste, sour cream and finely chopped greens to the finished soup.
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 | 37.2 kCal | 1684 kCal | 2.2% | 5.9% | 4527 g |
| Proteins | 2 g | 76 g | 2.6% | 7% | 3800 g |
| Fats | 2.8 g | 56 g | 5% | 13.4% | 2000 g |
| Carbohydrates | 1 g | 219 g | 0.5% | 1.3% | 21900 g |
| organic acids | 40.7 g | ~ | |||
| Alimentary fiber | 1.4 g | 20 g | 7% | 18.8% | 1429 g |
| Water | 86.2 g | 2273 g | 3.8% | 10.2% | 2637 g |
| Ash | 0.6 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 100 μg | 900 μg | 11.1% | 29.8% | 900 g |
| Retinol | 0.1 mg | ~ | |||
| Vitamin B1, thiamine | 0.02 mg | 1.5 mg | 1.3% | 3.5% | 7500 g |
| Vitamin B2, riboflavin | 0.02 mg | 1.8 mg | 1.1% | 3% | 9000 g |
| Vitamin B4, choline | 9.1 mg | 500 mg | 1.8% | 4.8% | 5495 g |
| Vitamin B5, pantothenic | 0.04 mg | 5 mg | 0.8% | 2.2% | 12500 g |
| Vitamin B6, pyridoxine | 0.03 mg | 2 mg | 1.5% | 4% | 6667 g |
| Vitamin B9, folate | 2.1 μg | 400 μg | 0.5% | 1.3% | 19048 g |
| Vitamin B12, cobalamin | 0.09 μg | 3 μg | 3% | 8.1% | 3333 g |
| Vitamin C, ascorbic | 6.4 mg | 90 mg | 7.1% | 19.1% | 1406 g |
| Vitamin D, calciferol | 0.005 μg | 10 μg | 0.1% | 0.3% | 200000 g |
| Vitamin E, alpha tocopherol, TE | 0.07 mg | 15 mg | 0.5% | 1.3% | 21429 g |
| Vitamin H, biotin | 0.2 μg | 50 μg | 0.4% | 1.1% | 25000 g |
| Vitamin PP, NE | 0.632 mg | 20 mg | 3.2% | 8.6% | 3165 g |
| niacin | 0.3 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 85 mg | 2500 mg | 3.4% | 9.1% | 2941 g |
| Calcium, Ca | 17.9 mg | 1000 mg | 1.8% | 4.8% | 5587 g |
| Magnesium, Mg | 6.4 mg | 400 mg | 1.6% | 4.3% | 6250 g |
| Sodium, Na | 139.2 mg | 1300 mg | 10.7% | 28.8% | 934 g |
| Sulfur, S | 18.7 mg | 1000 mg | 1.9% | 5.1% | 5348 g |
| Phosphorus, P | 22.4 mg | 800 mg | 2.8% | 7.5% | 3571 g |
| Chlorine, Cl | 631.7 mg | 2300 mg | 27.5% | 73.9% | 364 g |
| Trace Elements | |||||
| Aluminum, Al | 9.3 μg | ~ | |||
| Bohr, B | 5.2 μg | ~ | |||
| Vanadium, V | 1.2 μg | ~ | |||
| Iron, Fe | 0.4 mg | 18 mg | 2.2% | 5.9% | 4500 g |
| Iodine, I | 0.8 μg | 150 μg | 0.5% | 1.3% | 18750 g |
| Cobalt, Co | 0.8 μg | 10 μg | 8% | 21.5% | 1250 g |
| Lithium, Li | 0.08 μg | ~ | |||
| Manganese, Mn | 0.0105 mg | 2 mg | 0.5% | 1.3% | 19048 g |
| Copper, Cu | 15.3 μg | 1000 μg | 1.5% | 4% | 6536 g |
| Molybdenum, Mo. | 2.5 μg | 70 μg | 3.6% | 9.7% | 2800 g |
| Nickel, Ni | 0.9 μg | ~ | |||
| Olovo, Sn | 3.7 μg | ~ | |||
| Rubidium, Rb | 6.3 μg | ~ | |||
| Selenium, Se | 0.01 μg | 55 μg | 550000 g | ||
| Fluorine, F | 6.3 μg | 4000 μg | 0.2% | 0.5% | 63492 g |
| Chrome, Cr | 0.8 μg | 50 μg | 1.6% | 4.3% | 6250 g |
| Zinc, Zn | 0.2168 mg | 12 mg | 1.8% | 4.8% | 5535 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 0.04 g | ~ | |||
| Mono- and disaccharides (sugars) | 0.8 g | max 100 г |
The energy value is 37,2 kcal.
Cabbage soup from cabbage rich in vitamins and minerals such as: vitamin A – 11,1%, chlorine – 27,5%
- Vitamin A is responsible for normal development, reproductive function, skin and eye health, and maintaining immunity.
- Chlorine necessary for the formation and secretion of hydrochloric acid in the body.
Calorie content AND CHEMICAL COMPOSITION OF THE INGREDIENTS OF THE RECIPE FROM Sauerkraut PER 100 g
- 0 kCal
- 142 kCal
- 218 kCal
- 23 kCal
- 41 kCal
- 35 kCal
- 0 kCal
- 102 kCal
- 162 kCal
- 49 kCal
Tags: How to cook, calorie content 37,2 kcal, chemical composition, nutritional value, what vitamins, minerals, method of cooking cabbage soup from sauerkraut, recipe, calories, nutrients