Ingredients Marinade vegetable without tomato
| carrot | 688.0 (gram) |
| onion | 298.0 (gram) |
| parsley root | 67.0 (gram) |
| sunflower oil | 100.0 (gram) |
| vinegar | 500.0 (gram) |
| sugar | 35.0 (gram) |
| potato starch | 20.0 (gram) |
| water | 40.0 (gram) |
Method of preparation
Vegetables cut into strips are sautéed in vegetable oil, vinegar, allspice peas, cloves, cinnamon are added and boiled for 15-20 minutes. At the end of cooking, add bay leaf, salt, sugar, starch or flour diluted with cold water and heat until thickened.
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 | 120 kCal | 1684 kCal | 7.1% | 5.9% | 1403 g |
| Proteins | 1.2 g | 76 g | 1.6% | 1.3% | 6333 g |
| Fats | 7.8 g | 56 g | 13.9% | 11.6% | 718 g |
| Carbohydrates | 12.1 g | 219 g | 5.5% | 4.6% | 1810 g |
| organic acids | 0.3 g | ~ | |||
| Alimentary fiber | 2.4 g | 20 g | 12% | 10% | 833 g |
| Water | 123.1 g | 2273 g | 5.4% | 4.5% | 1846 g |
| Ash | 1.2 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 5000 μg | 900 μg | 555.6% | 463% | 18 g |
| Retinol | 5 mg | ~ | |||
| Vitamin B1, thiamine | 0.04 mg | 1.5 mg | 2.7% | 2.3% | 3750 g |
| Vitamin B2, riboflavin | 0.04 mg | 1.8 mg | 2.2% | 1.8% | 4500 g |
| Vitamin B5, pantothenic | 0.1 mg | 5 mg | 2% | 1.7% | 5000 g |
| Vitamin B6, pyridoxine | 0.1 mg | 2 mg | 5% | 4.2% | 2000 g |
| Vitamin B9, folate | 7.3 μg | 400 μg | 1.8% | 1.5% | 5479 g |
| Vitamin C, ascorbic | 3.1 mg | 90 mg | 3.4% | 2.8% | 2903 g |
| Vitamin E, alpha tocopherol, TE | 3.3 mg | 15 mg | 22% | 18.3% | 455 g |
| Vitamin H, biotin | 0.2 μg | 50 μg | 0.4% | 0.3% | 25000 g |
| Vitamin PP, NE | 0.7992 mg | 20 mg | 4% | 3.3% | 2503 g |
| niacin | 0.6 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 176.3 mg | 2500 mg | 7.1% | 5.9% | 1418 g |
| Calcium, Ca | 27.7 mg | 1000 mg | 2.8% | 2.3% | 3610 g |
| Magnesium, Mg | 26.2 mg | 400 mg | 6.6% | 5.5% | 1527 g |
| Sodium, Na | 13.7 mg | 1300 mg | 1.1% | 0.9% | 9489 g |
| Sulfur, S | 19.4 mg | 1000 mg | 1.9% | 1.6% | 5155 g |
| Phosphorus, P | 51.1 mg | 800 mg | 6.4% | 5.3% | 1566 g |
| Chlorine, Cl | 41.9 mg | 2300 mg | 1.8% | 1.5% | 5489 g |
| Trace Elements | |||||
| Aluminum, Al | 281.8 μg | ~ | |||
| Bohr, B | 162.8 μg | ~ | |||
| Vanadium, V | 56.2 μg | ~ | |||
| Iron, Fe | 0.6 mg | 18 mg | 3.3% | 2.8% | 3000 g |
| Iodine, I | 3.6 μg | 150 μg | 2.4% | 2% | 4167 g |
| Cobalt, Co | 2.4 μg | 10 μg | 24% | 20% | 417 g |
| Lithium, Li | 3.4 μg | ~ | |||
| Manganese, Mn | 0.1701 mg | 2 mg | 8.5% | 7.1% | 1176 g |
| Copper, Cu | 66.3 μg | 1000 μg | 6.6% | 5.5% | 1508 g |
| Molybdenum, Mo. | 11.4 μg | 70 μg | 16.3% | 13.6% | 614 g |
| Nickel, Ni | 4.1 μg | ~ | |||
| Rubidium, Rb | 117.1 μg | ~ | |||
| Fluorine, F | 38.9 μg | 4000 μg | 1% | 0.8% | 10283 g |
| Chrome, Cr | 2.2 μg | 50 μg | 4.4% | 3.7% | 2273 g |
| Zinc, Zn | 0.4362 mg | 12 mg | 3.6% | 3% | 2751 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 0.4 g | ~ | |||
| Mono- and disaccharides (sugars) | 7.5 g | max 100 г |
The energy value is 120 kcal.
Vegetable marinade without tomato rich in vitamins and minerals such as: vitamin A – 555,6%, vitamin E – 22%, cobalt – 24%, molybdenum – 16,3%
- Vitamin A is responsible for normal development, reproductive function, skin and eye health, and maintaining immunity.
- 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.
- 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 INGREDIENTS OF THE RECIPE Vegetable marinade without tomato PER 100 g
- 35 kCal
- 41 kCal
- 51 kCal
- 899 kCal
- 11 kCal
- 399 kCal
- 313 kCal
- 0 kCal
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