Ingredients Braised carrots
| carrot | 800.0 (gram) |
| butter | 100.0 (gram) |
| water | 0.5 (grain glass) |
| table salt | 0.5 (teaspoon) |
| sugar | 0.5 (table spoon) |
Method of preparation
Rinse carrots, peel, rinse, cut into slices. Melt butter in a saucepan, put carrots in it, stirring occasionally, fry, add water, salt and sugar and simmer until fully cooked under the lid.
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 | 108 kCal | 1684 kCal | 6.4% | 5.9% | 1559 g |
| Proteins | 0.9 g | 76 g | 1.2% | 1.1% | 8444 g |
| Fats | 8.9 g | 56 g | 15.9% | 14.7% | 629 g |
| Carbohydrates | 6.4 g | 219 g | 2.9% | 2.7% | 3422 g |
| organic acids | 28.2 g | ~ | |||
| Alimentary fiber | 2.4 g | 20 g | 12% | 11.1% | 833 g |
| Water | 74.8 g | 2273 g | 3.3% | 3.1% | 3039 g |
| Ash | 0.8 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 5700 μg | 900 μg | 633.3% | 586.4% | 16 g |
| Retinol | 5.7 mg | ~ | |||
| Vitamin B1, thiamine | 0.04 mg | 1.5 mg | 2.7% | 2.5% | 3750 g |
| Vitamin B2, riboflavin | 0.05 mg | 1.8 mg | 2.8% | 2.6% | 3600 g |
| Vitamin B5, pantothenic | 0.2 mg | 5 mg | 4% | 3.7% | 2500 g |
| Vitamin B6, pyridoxine | 0.08 mg | 2 mg | 4% | 3.7% | 2500 g |
| Vitamin B9, folate | 5.4 μg | 400 μg | 1.4% | 1.3% | 7407 g |
| Vitamin C, ascorbic | 1.4 mg | 90 mg | 1.6% | 1.5% | 6429 g |
| Vitamin D, calciferol | 0.02 μg | 10 μg | 0.2% | 0.2% | 50000 g |
| Vitamin E, alpha tocopherol, TE | 0.6 mg | 15 mg | 4% | 3.7% | 2500 g |
| Vitamin H, biotin | 0.04 μg | 50 μg | 0.1% | 0.1% | 125000 g |
| Vitamin PP, NE | 0.7494 mg | 20 mg | 3.7% | 3.4% | 2669 g |
| niacin | 0.6 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 138.8 mg | 2500 mg | 5.6% | 5.2% | 1801 g |
| Calcium, Ca | 22.3 mg | 1000 mg | 2.2% | 2% | 4484 g |
| Magnesium, Mg | 25.1 mg | 400 mg | 6.3% | 5.8% | 1594 g |
| Sodium, Na | 17.7 mg | 1300 mg | 1.4% | 1.3% | 7345 g |
| Sulfur, S | 5.3 mg | 1000 mg | 0.5% | 0.5% | 18868 g |
| Phosphorus, P | 37.4 mg | 800 mg | 4.7% | 4.4% | 2139 g |
| Chlorine, Cl | 474 mg | 2300 mg | 20.6% | 19.1% | 485 g |
| Trace Elements | |||||
| Aluminum, Al | 217.5 μg | ~ | |||
| Bohr, B | 134.7 μg | ~ | |||
| Vanadium, V | 66.7 μg | ~ | |||
| Iron, Fe | 0.5 mg | 18 mg | 2.8% | 2.6% | 3600 g |
| Iodine, I | 3.4 μg | 150 μg | 2.3% | 2.1% | 4412 g |
| Cobalt, Co | 1.5 μg | 10 μg | 15% | 13.9% | 667 g |
| Lithium, Li | 4 μg | ~ | |||
| Manganese, Mn | 0.1367 mg | 2 mg | 6.8% | 6.3% | 1463 g |
| Copper, Cu | 56.1 μg | 1000 μg | 5.6% | 5.2% | 1783 g |
| Molybdenum, Mo. | 14.3 μg | 70 μg | 20.4% | 18.9% | 490 g |
| Nickel, Ni | 4 μg | ~ | |||
| Fluorine, F | 37 μg | 4000 μg | 0.9% | 0.8% | 10811 g |
| Chrome, Cr | 2 μg | 50 μg | 4% | 3.7% | 2500 g |
| Zinc, Zn | 0.2837 mg | 12 mg | 2.4% | 2.2% | 4230 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 0.1 g | ~ | |||
| Mono- and disaccharides (sugars) | 4.3 g | max 100 г |
The energy value is 108 kcal.
Carrot stew rich in vitamins and minerals such as: vitamin A – 633,3%, chlorine – 20,6%, cobalt – 15%, molybdenum – 20,4%
- 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.
- Cobalt is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism.
- Molybdenum is a cofactor of many enzymes that provide the metabolism of sulfur-containing amino acids, purines and pyrimidines.
Calorie content AND CHEMICAL COMPOSITION OF THE RECIPE INGREDIENTS Braised carrots PER 100 g
- 35 kCal
- 661 kCal
- 0 kCal
- 0 kCal
- 399 kCal
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