Ingredients Squash caviar
| squash | 880.0 (gram) |
| onion | 120.0 (gram) |
| tomato paste | 110.0 (gram) |
| sunflower oil | 50.0 (gram) |
| vinegar | 30.0 (gram) |
Method of preparation
Zucchini peeled from the skin, cut into circles, baked in an oven and chopped. Shredded white cabbage is stewed until half cooked, add onion sauteed with tomato and stew until the cabbage is ready. At the end of stewing, add zucchini, season with vinegar, salt, pepper. Dispense 75-100 g per serving.
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 | 90.8 kCal | 1684 kCal | 5.4% | 5.9% | 1855 g |
| Proteins | 1.6 g | 76 g | 2.1% | 2.3% | 4750 g |
| Fats | 6.3 g | 56 g | 11.3% | 12.4% | 889 g |
| Carbohydrates | 7.4 g | 219 g | 3.4% | 3.7% | 2959 g |
| organic acids | 0.4 g | ~ | |||
| Alimentary fiber | 2 g | 20 g | 10% | 11% | 1000 g |
| Water | 155.9 g | 2273 g | 6.9% | 7.6% | 1458 g |
| Ash | 1.1 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 40 μg | 900 μg | 4.4% | 4.8% | 2250 g |
| Retinol | 0.04 mg | ~ | |||
| Vitamin B1, thiamine | 0.05 mg | 1.5 mg | 3.3% | 3.6% | 3000 g |
| Vitamin B2, riboflavin | 0.06 mg | 1.8 mg | 3.3% | 3.6% | 3000 g |
| Vitamin B5, pantothenic | 0.1 mg | 5 mg | 2% | 2.2% | 5000 g |
| Vitamin B6, pyridoxine | 0.1 mg | 2 mg | 5% | 5.5% | 2000 g |
| Vitamin B9, folate | 15.8 μg | 400 μg | 4% | 4.4% | 2532 g |
| Vitamin C, ascorbic | 15 mg | 90 mg | 16.7% | 18.4% | 600 g |
| Vitamin E, alpha tocopherol, TE | 2.5 mg | 15 mg | 16.7% | 18.4% | 600 g |
| Vitamin H, biotin | 0.5 μg | 50 μg | 1% | 1.1% | 10000 g |
| Vitamin PP, NE | 1.2656 mg | 20 mg | 6.3% | 6.9% | 1580 g |
| niacin | 1 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 426.7 mg | 2500 mg | 17.1% | 18.8% | 586 g |
| Calcium, Ca | 27.5 mg | 1000 mg | 2.8% | 3.1% | 3636 g |
| Magnesium, Mg | 20.6 mg | 400 mg | 5.2% | 5.7% | 1942 g |
| Sodium, Na | 5 mg | 1300 mg | 0.4% | 0.4% | 26000 g |
| Sulfur, S | 10.6 mg | 1000 mg | 1.1% | 1.2% | 9434 g |
| Phosphorus, P | 32.4 mg | 800 mg | 4.1% | 4.5% | 2469 g |
| Chlorine, Cl | 4.1 mg | 2300 mg | 0.2% | 0.2% | 56098 g |
| Trace Elements | |||||
| Aluminum, Al | 65.4 μg | ~ | |||
| Bohr, B | 32.7 μg | ~ | |||
| Iron, Fe | 0.9 mg | 18 mg | 5% | 5.5% | 2000 g |
| Iodine, I | 0.5 μg | 150 μg | 0.3% | 0.3% | 30000 g |
| Cobalt, Co | 0.8 μg | 10 μg | 8% | 8.8% | 1250 g |
| Manganese, Mn | 0.0376 mg | 2 mg | 1.9% | 2.1% | 5319 g |
| Copper, Cu | 13.9 μg | 1000 μg | 1.4% | 1.5% | 7194 g |
| Nickel, Ni | 0.5 μg | ~ | |||
| Rubidium, Rb | 77.8 μg | ~ | |||
| Fluorine, F | 5.1 μg | 4000 μg | 0.1% | 0.1% | 78431 g |
| Chrome, Cr | 0.3 μg | 50 μg | 0.6% | 0.7% | 16667 g |
| Zinc, Zn | 0.139 mg | 12 mg | 1.2% | 1.3% | 8633 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 0.1 g | ~ | |||
| Mono- and disaccharides (sugars) | 7.1 g | max 100 г |
The energy value is 90,8 kcal.
Squash Cavier rich in vitamins and minerals such as: vitamin C – 16,7%, vitamin E – 16,7%, potassium – 17,1%
- 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.
- 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.
- potassium is the main intracellular ion that takes part in the regulation of water, acid and electrolyte balance, participates in the processes of nerve impulses, pressure regulation.
Calorie content AND CHEMICAL COMPOSITION OF THE RECIPE INGREDIENTS Zucchini caviar PER 100 g
- 24 kCal
- 41 kCal
- 102 kCal
- 899 kCal
- 11 kCal
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