Ingredients Vegetable marinade with tomato
| carrot | 438.0 (gram) |
| onion | 298.0 (gram) |
| parsley root | 67.0 (gram) |
| tomato paste | 300.0 (gram) |
| sunflower oil | 100.0 (gram) |
| vinegar | 300.0 (gram) |
| sugar | 35.0 (gram) |
| Fish broth | 100.0 (gram) |
Method of preparation
Cut vegetables into strips, sauté in vegetable oil, then add tomato puree and sauté for another 7-10 minutes. After that, fish broth or water, vinegar, allspice peas, cloves, cinnamon are introduced and boiled for 15-20 minutes. At the end of cooking, add bay leaf, salt, sugar.
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 | 142.7 kCal | 1684 kCal | 8.5% | 6% | 1180 g |
| Proteins | 3.2 g | 76 g | 4.2% | 2.9% | 2375 g |
| Fats | 8.7 g | 56 g | 15.5% | 10.9% | 644 g |
| Carbohydrates | 13.7 g | 219 g | 6.3% | 4.4% | 1599 g |
| organic acids | 0.8 g | ~ | |||
| Alimentary fiber | 2.1 g | 20 g | 10.5% | 7.4% | 952 g |
| Water | 115.8 g | 2273 g | 5.1% | 3.6% | 1963 g |
| Ash | 1.4 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 3200 μg | 900 μg | 355.6% | 249.2% | 28 g |
| Retinol | 3.2 mg | ~ | |||
| Vitamin B1, thiamine | 0.07 mg | 1.5 mg | 4.7% | 3.3% | 2143 g |
| Vitamin B2, riboflavin | 0.08 mg | 1.8 mg | 4.4% | 3.1% | 2250 g |
| Vitamin B5, pantothenic | 0.1 mg | 5 mg | 2% | 1.4% | 5000 g |
| Vitamin B6, pyridoxine | 0.09 mg | 2 mg | 4.5% | 3.2% | 2222 g |
| Vitamin B9, folate | 5.7 μg | 400 μg | 1.4% | 1% | 7018 g |
| Vitamin C, ascorbic | 14.2 mg | 90 mg | 15.8% | 11.1% | 634 g |
| Vitamin E, alpha tocopherol, TE | 3.8 mg | 15 mg | 25.3% | 17.7% | 395 g |
| Vitamin H, biotin | 0.2 μg | 50 μg | 0.4% | 0.3% | 25000 g |
| Vitamin PP, NE | 1.4312 mg | 20 mg | 7.2% | 5% | 1397 g |
| niacin | 0.9 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 358.8 mg | 2500 mg | 14.4% | 10.1% | 697 g |
| Calcium, Ca | 26 mg | 1000 mg | 2.6% | 1.8% | 3846 g |
| Magnesium, Mg | 31.2 mg | 400 mg | 7.8% | 5.5% | 1282 g |
| Sodium, Na | 12.6 mg | 1300 mg | 1% | 0.7% | 10317 g |
| Sulfur, S | 18.2 mg | 1000 mg | 1.8% | 1.3% | 5495 g |
| Phosphorus, P | 55.9 mg | 800 mg | 7% | 4.9% | 1431 g |
| Chlorine, Cl | 35.1 mg | 2300 mg | 1.5% | 1.1% | 6553 g |
| Trace Elements | |||||
| Aluminum, Al | 215.6 μg | ~ | |||
| Bohr, B | 121.7 μg | ~ | |||
| Vanadium, V | 35.8 μg | ~ | |||
| Iron, Fe | 1.1 mg | 18 mg | 6.1% | 4.3% | 1636 g |
| Iodine, I | 2.5 μg | 150 μg | 1.7% | 1.2% | 6000 g |
| Cobalt, Co | 2 μg | 10 μg | 20% | 14% | 500 g |
| Lithium, Li | 2.2 μg | ~ | |||
| Manganese, Mn | 0.1291 mg | 2 mg | 6.5% | 4.6% | 1549 g |
| Copper, Cu | 49.9 μg | 1000 μg | 5% | 3.5% | 2004 g |
| Molybdenum, Mo. | 7.4 μg | 70 μg | 10.6% | 7.4% | 946 g |
| Nickel, Ni | 3.1 μg | ~ | |||
| Rubidium, Rb | 117.6 μg | ~ | |||
| Fluorine, F | 43.5 μg | 4000 μg | 1.1% | 0.8% | 9195 g |
| Chrome, Cr | 3.6 μg | 50 μg | 7.2% | 5% | 1389 g |
| Zinc, Zn | 0.3806 mg | 12 mg | 3.2% | 2.2% | 3153 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 0.6 g | ~ | |||
| Mono- and disaccharides (sugars) | 9.3 g | max 100 г |
The energy value is 142,7 kcal.
Vegetable marinade with tomato rich in vitamins and minerals such as: vitamin A – 355,6%, vitamin C – 15,8%, vitamin E – 25,3%, potassium – 14,4%, cobalt – 20%
- 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.
- Cobalt is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism.
Calorie content AND CHEMICAL COMPOSITION OF THE RECIPE INGREDIENTS Vegetable marinade with tomato PER 100 g
- 35 kCal
- 41 kCal
- 51 kCal
- 102 kCal
- 899 kCal
- 11 kCal
- 399 kCal
Tags: How to cook, calorie content 142,7 kcal, chemical composition, nutritional value, what vitamins, minerals, method of cooking vegetable marinade with tomato, recipe, calories, nutrients