Ingredients Soup-kharcho
| water | 1500.0 (gram) |
| lamb, 1 category | 500.0 (gram) |
| rice groats | 2.0 (table spoon) |
| onion | 2.0 (piece) |
| tomato paste | 2.0 (table spoon) |
| Prune | 60.0 (gram) |
| table salt | 1.0 (table spoon) |
| ground black pepper | 0.5 (teaspoon) |
| Bay leaf | 2.0 (piece) |
| parsley | 2.0 (table spoon) |
| butter | 1.0 (teaspoon) |
Method of preparation
Cut the washed meat into pieces, add water and cook. After 1 hour, add washed rice, salt, finely chopped and sautéed onions and cook until rice and meat are tender. Put fried tomato paste, spices, soaked prunes in the soup, cook for 10 minutes. When serving, sprinkle with finely chopped herbs.
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 | 43.9 kCal | 1684 kCal | 2.6% | 5.9% | 3836 g |
| Proteins | 2.2 g | 76 g | 2.9% | 6.6% | 3455 g |
| Fats | 2.1 g | 56 g | 3.8% | 8.7% | 2667 g |
| Carbohydrates | 4.3 g | 219 g | 2% | 4.6% | 5093 g |
| organic acids | 58.1 g | ~ | |||
| Alimentary fiber | 2 g | 20 g | 10% | 22.8% | 1000 g |
| Water | 87.3 g | 2273 g | 3.8% | 8.7% | 2604 g |
| Ash | 0.4 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 30 μg | 900 μg | 3.3% | 7.5% | 3000 g |
| Retinol | 0.03 mg | ~ | |||
| Vitamin B1, thiamine | 0.01 mg | 1.5 mg | 0.7% | 1.6% | 15000 g |
| Vitamin B2, riboflavin | 0.02 mg | 1.8 mg | 1.1% | 2.5% | 9000 g |
| Vitamin B4, choline | 8.5 mg | 500 mg | 1.7% | 3.9% | 5882 g |
| Vitamin B5, pantothenic | 0.06 mg | 5 mg | 1.2% | 2.7% | 8333 g |
| Vitamin B6, pyridoxine | 0.03 mg | 2 mg | 1.5% | 3.4% | 6667 g |
| Vitamin B9, folate | 2.9 μg | 400 μg | 0.7% | 1.6% | 13793 g |
| Vitamin C, ascorbic | 4 mg | 90 mg | 4.4% | 10% | 2250 g |
| Vitamin D, calciferol | 0.002 μg | 10 μg | 500000 g | ||
| Vitamin E, alpha tocopherol, TE | 0.1 mg | 15 mg | 0.7% | 1.6% | 15000 g |
| Vitamin H, biotin | 0.1 μg | 50 μg | 0.2% | 0.5% | 50000 g |
| Vitamin PP, NE | 0.7652 mg | 20 mg | 3.8% | 8.7% | 2614 g |
| niacin | 0.4 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 90.2 mg | 2500 mg | 3.6% | 8.2% | 2772 g |
| Calcium, Ca | 14.7 mg | 1000 mg | 1.5% | 3.4% | 6803 g |
| Silicon, Si | 2.6 mg | 30 mg | 8.7% | 19.8% | 1154 g |
| Magnesium, Mg | 8.9 mg | 400 mg | 2.2% | 5% | 4494 g |
| Sodium, Na | 12.8 mg | 1300 mg | 1% | 2.3% | 10156 g |
| Sulfur, S | 20 mg | 1000 mg | 2% | 4.6% | 5000 g |
| Phosphorus, P | 26.3 mg | 800 mg | 3.3% | 7.5% | 3042 g |
| Chlorine, Cl | 901.5 mg | 2300 mg | 39.2% | 89.3% | 255 g |
| Trace Elements | |||||
| Aluminum, Al | 18.3 μg | ~ | |||
| Bohr, B | 12.2 μg | ~ | |||
| Iron, Fe | 0.5 mg | 18 mg | 2.8% | 6.4% | 3600 g |
| Iodine, I | 0.4 μg | 150 μg | 0.3% | 0.7% | 37500 g |
| Cobalt, Co | 1 μg | 10 μg | 10% | 22.8% | 1000 g |
| Manganese, Mn | 0.0491 mg | 2 mg | 2.5% | 5.7% | 4073 g |
| Copper, Cu | 33.4 μg | 1000 μg | 3.3% | 7.5% | 2994 g |
| Molybdenum, Mo. | 2.5 μg | 70 μg | 3.6% | 8.2% | 2800 g |
| Nickel, Ni | 0.6 μg | ~ | |||
| Rubidium, Rb | 21.8 μg | ~ | |||
| Fluorine, F | 12.3 μg | 4000 μg | 0.3% | 0.7% | 32520 g |
| Chrome, Cr | 0.8 μg | 50 μg | 1.6% | 3.6% | 6250 g |
| Zinc, Zn | 0.3107 mg | 12 mg | 2.6% | 5.9% | 3862 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 1.9 g | ~ | |||
| Mono- and disaccharides (sugars) | 2.4 g | max 100 г |
The energy value is 43,9 kcal.
Soup kharcho rich in vitamins and minerals such as: chlorine – 39,2%
- Chlorine necessary for the formation and secretion of hydrochloric acid in the body.
Calorie content AND CHEMICAL COMPOSITION OF THE INGREDIENTS OF THE RECIPE Soup-kharcho PER 100 g
- 0 kCal
- 209 kCal
- 333 kCal
- 41 kCal
- 102 kCal
- 256 kCal
- 0 kCal
- 255 kCal
- 313 kCal
- 49 kCal
- 661 kCal
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