Ingredients Turnip Salad
| turnip | 690.0 (gram) |
| parsley | 34.0 (gram) |
| dill | 34.0 (gram) |
| sunflower oil | 75.0 (gram) |
| vinegar | 100.0 (gram) |
| table salt | 4.0 (gram) |
| sugar | 50.0 (gram) |
| ground black pepper | 0.5 (gram) |
Method of preparation
The turnips are peeled, cut into slices, simmered in salted water for 10-15 minutes and cooled. Prepared parsley and dill are finely chopped, the green onion is chopped. Poached turnips are combined with parsley, green onions and dill, seasoned with dressing and mixed. For dressing, the prepared mustard is ground with salt and sugar, diluted with vinegar, vegetable oil, ground black pepper are added and mixed thoroughly. The salad is placed in a slide and released.
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 | 142.6 kCal | 1684 kCal | 8.5% | 6% | 1181 g |
| Proteins | 1.8 g | 76 g | 2.4% | 1.7% | 4222 g |
| Fats | 9.4 g | 56 g | 16.8% | 11.8% | 596 g |
| Carbohydrates | 13.6 g | 219 g | 6.2% | 4.3% | 1610 g |
| organic acids | 19.2 g | ~ | |||
| Alimentary fiber | 2.7 g | 20 g | 13.5% | 9.5% | 741 g |
| Water | 114.3 g | 2273 g | 5% | 3.5% | 1989 g |
| Ash | 0.9 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 200 μg | 900 μg | 22.2% | 15.6% | 450 g |
| Retinol | 0.2 mg | ~ | |||
| Vitamin B1, thiamine | 0.05 mg | 1.5 mg | 3.3% | 2.3% | 3000 g |
| Vitamin B2, riboflavin | 0.04 mg | 1.8 mg | 2.2% | 1.5% | 4500 g |
| Vitamin B5, pantothenic | 0.01 mg | 5 mg | 0.2% | 0.1% | 50000 g |
| Vitamin B6, pyridoxine | 0.01 mg | 2 mg | 0.5% | 0.4% | 20000 g |
| Vitamin B9, folate | 5.7 μg | 400 μg | 1.4% | 1% | 7018 g |
| Vitamin C, ascorbic | 23.2 mg | 90 mg | 25.8% | 18.1% | 388 g |
| Vitamin E, alpha tocopherol, TE | 4 mg | 15 mg | 26.7% | 18.7% | 375 g |
| Vitamin H, biotin | 0.02 μg | 50 μg | 250000 g | ||
| Vitamin PP, NE | 1.0988 mg | 20 mg | 5.5% | 3.9% | 1820 g |
| niacin | 0.8 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 290.9 mg | 2500 mg | 11.6% | 8.1% | 859 g |
| Calcium, Ca | 72.6 mg | 1000 mg | 7.3% | 5.1% | 1377 g |
| Magnesium, Mg | 23.9 mg | 400 mg | 6% | 4.2% | 1674 g |
| Sodium, Na | 22.1 mg | 1300 mg | 1.7% | 1.2% | 5882 g |
| Sulfur, S | 0.9 mg | 1000 mg | 0.1% | 0.1% | 111111 g |
| Phosphorus, P | 42.2 mg | 800 mg | 5.3% | 3.7% | 1896 g |
| Chlorine, Cl | 294.5 mg | 2300 mg | 12.8% | 9% | 781 g |
| Trace Elements | |||||
| Iron, Fe | 1.1 mg | 18 mg | 6.1% | 4.3% | 1636 g |
| Cobalt, Co | 0.07 μg | 10 μg | 0.7% | 0.5% | 14286 g |
| Manganese, Mn | 0.0012 mg | 2 mg | 0.1% | 0.1% | 166667 g |
| Copper, Cu | 1.3 μg | 1000 μg | 0.1% | 0.1% | 76923 g |
| Molybdenum, Mo. | 0.5 μg | 70 μg | 0.7% | 0.5% | 14000 g |
| Zinc, Zn | 0.003 mg | 12 mg | 400000 g | ||
| Digestible carbohydrates | |||||
| Starch and dextrins | 0.4 g | ~ | |||
| Mono- and disaccharides (sugars) | 6.7 g | max 100 г |
The energy value is 142,6 kcal.
Turnip salad rich in vitamins and minerals such as: vitamin A – 22,2%, vitamin C – 25,8%, vitamin E – 26,7%, potassium – 11,6%, chlorine – 12,8%
- Vitamin A is responsible for normal development, reproductive function, skin and eye health, and maintaining immunity.
- 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.
- Chlorine necessary for the formation and secretion of hydrochloric acid in the body.
CALORIE AND CHEMICAL COMPOSITION OF THE RECIPE INGREDIENTS Turnip salad PER 100 g
- 32 kCal
- 49 kCal
- 40 kCal
- 899 kCal
- 11 kCal
- 0 kCal
- 399 kCal
- 255 kCal
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