Ingredients Vegetable casserole
| carrot | 4.0 (piece) |
| White cabbage | 300.0 (gram) |
| green peas | 150.0 (gram) |
| chicken egg | 2.0 (piece) |
| milk cow | 1.5 (grain glass) |
| butter | 1.5 (table spoon) |
| breadcrumbs | 2.0 (table spoon) |
| table salt | 5.0 (gram) |
Method of preparation
Steamed carrots, peas, cabbage (or in salted water) until soft. Then cut the carrots into slices, and the cabbage into squares, mix with the peas, put in a mold, pour the mixture of eggs and milk, sprinkle with breadcrumbs, put pieces of butter on top and bake in 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 | 90 kCal | 1684 kCal | 5.3% | 5.9% | 1871 g |
| Proteins | 3 g | 76 g | 3.9% | 4.3% | 2533 g |
| Fats | 6.7 g | 56 g | 12% | 13.3% | 836 g |
| Carbohydrates | 4.8 g | 219 g | 2.2% | 2.4% | 4563 g |
| organic acids | 19.5 g | ~ | |||
| Alimentary fiber | 1.6 g | 20 g | 8% | 8.9% | 1250 g |
| Water | 78.1 g | 2273 g | 3.4% | 3.8% | 2910 g |
| Ash | 0.8 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 2000 μg | 900 μg | 222.2% | 246.9% | 45 g |
| Retinol | 2 mg | ~ | |||
| Vitamin B1, thiamine | 0.06 mg | 1.5 mg | 4% | 4.4% | 2500 g |
| Vitamin B2, riboflavin | 0.1 mg | 1.8 mg | 5.6% | 6.2% | 1800 g |
| Vitamin B4, choline | 25.4 mg | 500 mg | 5.1% | 5.7% | 1969 g |
| Vitamin B5, pantothenic | 0.4 mg | 5 mg | 8% | 8.9% | 1250 g |
| Vitamin B6, pyridoxine | 0.09 mg | 2 mg | 4.5% | 5% | 2222 g |
| Vitamin B9, folate | 7.3 μg | 400 μg | 1.8% | 2% | 5479 g |
| Vitamin B12, cobalamin | 0.1 μg | 3 μg | 3.3% | 3.7% | 3000 g |
| Vitamin C, ascorbic | 5.3 mg | 90 mg | 5.9% | 6.6% | 1698 g |
| Vitamin D, calciferol | 0.2 μg | 10 μg | 2% | 2.2% | 5000 g |
| Vitamin E, alpha tocopherol, TE | 0.7 mg | 15 mg | 4.7% | 5.2% | 2143 g |
| Vitamin H, biotin | 2.9 μg | 50 μg | 5.8% | 6.4% | 1724 g |
| Vitamin PP, NE | 1.098 mg | 20 mg | 5.5% | 6.1% | 1821 g |
| niacin | 0.6 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 185.5 mg | 2500 mg | 7.4% | 8.2% | 1348 g |
| Calcium, Ca | 52.7 mg | 1000 mg | 5.3% | 5.9% | 1898 g |
| Magnesium, Mg | 20.1 mg | 400 mg | 5% | 5.6% | 1990 g |
| Sodium, Na | 31.9 mg | 1300 mg | 2.5% | 2.8% | 4075 g |
| Sulfur, S | 30.9 mg | 1000 mg | 3.1% | 3.4% | 3236 g |
| Phosphorus, P | 67.8 mg | 800 mg | 8.5% | 9.4% | 1180 g |
| Chlorine, Cl | 356.2 mg | 2300 mg | 15.5% | 17.2% | 646 g |
| Trace Elements | |||||
| Aluminum, Al | 205.3 μg | ~ | |||
| Bohr, B | 87.1 μg | ~ | |||
| Vanadium, V | 21.6 μg | ~ | |||
| Iron, Fe | 0.6 mg | 18 mg | 3.3% | 3.7% | 3000 g |
| Iodine, I | 5.3 μg | 150 μg | 3.5% | 3.9% | 2830 g |
| Cobalt, Co | 2.2 μg | 10 μg | 22% | 24.4% | 455 g |
| Lithium, Li | 1.3 μg | ~ | |||
| Manganese, Mn | 0.0856 mg | 2 mg | 4.3% | 4.8% | 2336 g |
| Copper, Cu | 44.6 μg | 1000 μg | 4.5% | 5% | 2242 g |
| Molybdenum, Mo. | 8.7 μg | 70 μg | 12.4% | 13.8% | 805 g |
| Nickel, Ni | 4.6 μg | ~ | |||
| Olovo, Sn | 2.8 μg | ~ | |||
| Selenium, Se | 0.4 μg | 55 μg | 0.7% | 0.8% | 13750 g |
| Strontium, Sr. | 3.7 μg | ~ | |||
| Fluorine, F | 23 μg | 4000 μg | 0.6% | 0.7% | 17391 g |
| Chrome, Cr | 2.5 μg | 50 μg | 5% | 5.6% | 2000 g |
| Zinc, Zn | 0.3602 mg | 12 mg | 3% | 3.3% | 3331 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 0.7 g | ~ | |||
| Mono- and disaccharides (sugars) | 4 g | max 100 г | |||
| Sterols | |||||
| Cholesterol | 46.5 mg | max 300 mg |
The energy value is 90 kcal.
Vegetable casserole rich in vitamins and minerals such as: vitamin A – 222,2%, chlorine – 15,5%, cobalt – 22%, molybdenum – 12,4%
- 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 Vegetable casserole PER 100 g
- 35 kCal
- 28 kCal
- 40 kCal
- 157 kCal
- 60 kCal
- 661 kCal
- 0 kCal
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