Ingredients Meat in a pot
| pork, 1 category | 150.0 (gram) |
| potatoes | 500.0 (gram) |
| pickled cucumber | 75.0 (gram) |
| squash | 2.0 (piece) |
| hard cheese | 50.0 (gram) |
| water | 6.0 (table spoon) |
| butter | 50.0 (gram) |
| tomato paste | 50.0 (gram) |
Method of preparation
Chop the meat, place on the bottom of the pot. Top – salted, chopped and fried potatoes. Top – sliced and fried zucchini. The next layer is a finely chopped cucumber. then fried onions. Then a spoonful of tomato paste (ketchup), a piece of butter and 2 tbsp. l. broth (you can from cubes). Sprinkle with grated cheese on top, close the lid and into the oven.
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 | 57.9 kCal | 1684 kCal | 3.4% | 5.9% | 2908 g |
| Proteins | 1.9 g | 76 g | 2.5% | 4.3% | 4000 g |
| Fats | 3.8 g | 56 g | 6.8% | 11.7% | 1474 g |
| Carbohydrates | 4.3 g | 219 g | 2% | 3.5% | 5093 g |
| organic acids | 0.1 g | ~ | |||
| Alimentary fiber | 0.9 g | 20 g | 4.5% | 7.8% | 2222 g |
| Water | 82.1 g | 2273 g | 3.6% | 6.2% | 2769 g |
| Ash | 0.6 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 40 μg | 900 μg | 4.4% | 7.6% | 2250 g |
| Retinol | 0.04 mg | ~ | |||
| Vitamin B1, thiamine | 0.06 mg | 1.5 mg | 4% | 6.9% | 2500 g |
| Vitamin B2, riboflavin | 0.04 mg | 1.8 mg | 2.2% | 3.8% | 4500 g |
| Vitamin B4, choline | 3.6 mg | 500 mg | 0.7% | 1.2% | 13889 g |
| Vitamin B5, pantothenic | 0.1 mg | 5 mg | 2% | 3.5% | 5000 g |
| Vitamin B6, pyridoxine | 0.1 mg | 2 mg | 5% | 8.6% | 2000 g |
| Vitamin B9, folate | 8.9 μg | 400 μg | 2.2% | 3.8% | 4494 g |
| Vitamin B12, cobalamin | 0.02 μg | 3 μg | 0.7% | 1.2% | 15000 g |
| Vitamin C, ascorbic | 6.6 mg | 90 mg | 7.3% | 12.6% | 1364 g |
| Vitamin D, calciferol | 0.003 μg | 10 μg | 333333 g | ||
| Vitamin E, alpha tocopherol, TE | 0.05 mg | 15 mg | 0.3% | 0.5% | 30000 g |
| Vitamin H, biotin | 0.2 μg | 50 μg | 0.4% | 0.7% | 25000 g |
| Vitamin PP, NE | 0.9154 mg | 20 mg | 4.6% | 7.9% | 2185 g |
| niacin | 0.6 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 248.1 mg | 2500 mg | 9.9% | 17.1% | 1008 g |
| Calcium, Ca | 28.6 mg | 1000 mg | 2.9% | 5% | 3497 g |
| Magnesium, Mg | 12 mg | 400 mg | 3% | 5.2% | 3333 g |
| Sodium, Na | 18.9 mg | 1300 mg | 1.5% | 2.6% | 6878 g |
| Sulfur, S | 14.6 mg | 1000 mg | 1.5% | 2.6% | 6849 g |
| Phosphorus, P | 33 mg | 800 mg | 4.1% | 7.1% | 2424 g |
| Chlorine, Cl | 9.1 mg | 2300 mg | 0.4% | 0.7% | 25275 g |
| Trace Elements | |||||
| Aluminum, Al | 99 μg | ~ | |||
| Bohr, B | 13.2 μg | ~ | |||
| Vanadium, V | 17.2 μg | ~ | |||
| Iron, Fe | 0.5 mg | 18 mg | 2.8% | 4.8% | 3600 g |
| Iodine, I | 0.9 μg | 150 μg | 0.6% | 1% | 16667 g |
| Cobalt, Co | 1 μg | 10 μg | 10% | 17.3% | 1000 g |
| Lithium, Li | 8.9 μg | ~ | |||
| Manganese, Mn | 0.0226 mg | 2 mg | 1.1% | 1.9% | 8850 g |
| Copper, Cu | 22 μg | 1000 μg | 2.2% | 3.8% | 4545 g |
| Molybdenum, Mo. | 1.6 μg | 70 μg | 2.3% | 4% | 4375 g |
| Nickel, Ni | 1.2 μg | ~ | |||
| Olovo, Sn | 1.5 μg | ~ | |||
| Rubidium, Rb | 57.6 μg | ~ | |||
| Fluorine, F | 6.9 μg | 4000 μg | 0.2% | 0.3% | 57971 g |
| Chrome, Cr | 1.8 μg | 50 μg | 3.6% | 6.2% | 2778 g |
| Zinc, Zn | 0.2092 mg | 12 mg | 1.7% | 2.9% | 5736 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 1.4 g | ~ | |||
| Mono- and disaccharides (sugars) | 2.8 g | max 100 г |
The energy value is 57,9 kcal.
Calorie content AND CHEMICAL COMPOSITION OF THE RECIPE INGREDIENTS Meat in a pot PER 100 g
- 142 kCal
- 77 kCal
- 13 kCal
- 24 kCal
- 364 kCal
- 0 kCal
- 661 kCal
- 102 kCal
Tags: How to cook, calorie content 57,9 kcal, chemical composition, nutritional value, what vitamins, minerals, cooking method Meat in a pot, recipe, calories, nutrients