Ingredients Vegetable garnish 7
| cucumber pickled | 30.0 (gram) |
| pickled apples | 30.0 (gram) |
| Jelly for meat or fish | 30.0 (gram) |
| salad | 10.0 (gram) |
Method of preparation
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 | 62.3 kCal | 1684 kCal | 3.7% | 5.9% | 2703 g |
| Proteins | 8 g | 76 g | 10.5% | 16.9% | 950 g |
| Fats | 1.8 g | 56 g | 3.2% | 5.1% | 3111 g |
| Carbohydrates | 3.8 g | 219 g | 1.7% | 2.7% | 5763 g |
| organic acids | 0.7 g | ~ | |||
| Alimentary fiber | 0.9 g | 20 g | 4.5% | 7.2% | 2222 g |
| Water | 97.1 g | 2273 g | 4.3% | 6.9% | 2341 g |
| Ash | 1.9 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 300 μg | 900 μg | 33.3% | 53.5% | 300 g |
| Retinol | 0.3 mg | ~ | |||
| Vitamin B1, thiamine | 0.03 mg | 1.5 mg | 2% | 3.2% | 5000 g |
| Vitamin B2, riboflavin | 0.3 mg | 1.8 mg | 16.7% | 26.8% | 600 g |
| Vitamin B4, choline | 1.2 mg | 500 mg | 0.2% | 0.3% | 41667 g |
| Vitamin B5, pantothenic | 0.04 mg | 5 mg | 0.8% | 1.3% | 12500 g |
| Vitamin B6, pyridoxine | 0.05 mg | 2 mg | 2.5% | 4% | 4000 g |
| Vitamin B9, folate | 6.8 μg | 400 μg | 1.7% | 2.7% | 5882 g |
| Vitamin B12, cobalamin | 0.002 μg | 3 μg | 0.1% | 0.2% | 150000 g |
| Vitamin C, ascorbic | 5 mg | 90 mg | 5.6% | 9% | 1800 g |
| Vitamin E, alpha tocopherol, TE | 0.3 mg | 15 mg | 2% | 3.2% | 5000 g |
| Vitamin H, biotin | 0.4 μg | 50 μg | 0.8% | 1.3% | 12500 g |
| Vitamin PP, NE | 3.128 mg | 20 mg | 15.6% | 25% | 639 g |
| niacin | 1.8 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 228.1 mg | 2500 mg | 9.1% | 14.6% | 1096 g |
| Calcium, Ca | 31.5 mg | 1000 mg | 3.2% | 5.1% | 3175 g |
| Magnesium, Mg | 15 mg | 400 mg | 3.8% | 6.1% | 2667 g |
| Sodium, Na | 48.6 mg | 1300 mg | 3.7% | 5.9% | 2675 g |
| Sulfur, S | 9.7 mg | 1000 mg | 1% | 1.6% | 10309 g |
| Phosphorus, P | 86.3 mg | 800 mg | 10.8% | 17.3% | 927 g |
| Chlorine, Cl | 12.7 mg | 2300 mg | 0.6% | 1% | 18110 g |
| Trace Elements | |||||
| Aluminum, Al | 109.3 μg | ~ | |||
| Bohr, B | 87.5 μg | ~ | |||
| Vanadium, V | 23.1 μg | ~ | |||
| Iron, Fe | 2.1 mg | 18 mg | 11.7% | 18.8% | 857 g |
| Iodine, I | 5.1 μg | 150 μg | 3.4% | 5.5% | 2941 g |
| Cobalt, Co | 0.9 μg | 10 μg | 9% | 14.4% | 1111 g |
| Lithium, Li | 5 μg | ~ | |||
| Manganese, Mn | 0.0548 mg | 2 mg | 2.7% | 4.3% | 3650 g |
| Copper, Cu | 51 μg | 1000 μg | 5.1% | 8.2% | 1961 g |
| Molybdenum, Mo. | 3.2 μg | 70 μg | 4.6% | 7.4% | 2188 g |
| Nickel, Ni | 5.8 μg | ~ | |||
| Rubidium, Rb | 41.4 μg | ~ | |||
| Fluorine, F | 6.5 μg | 4000 μg | 0.2% | 0.3% | 61538 g |
| Chrome, Cr | 1.7 μg | 50 μg | 3.4% | 5.5% | 2941 g |
| Zinc, Zn | 0.0944 mg | 12 mg | 0.8% | 1.3% | 12712 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 0.3 g | ~ | |||
| Mono- and disaccharides (sugars) | 3.2 g | max 100 г |
The energy value is 62,3 kcal.
Vegetable garnish 7 rich in vitamins and minerals such as: vitamin A – 33,3%, vitamin B2 – 16,7%, vitamin PP – 15,6%, iron – 11,7%
- Vitamin A is responsible for normal development, reproductive function, skin and eye health, and maintaining immunity.
- Vitamin B2 participates in redox reactions, enhances the color sensitivity of the visual analyzer and dark adaptation. Insufficient intake of vitamin B2 is accompanied by a violation of the condition of the skin, mucous membranes, impaired light and twilight vision.
- Vitamin PP participates in redox reactions of energy metabolism. Insufficient vitamin intake is accompanied by disruption of the normal state of the skin, gastrointestinal tract and nervous system.
- Iron is a part of proteins of various functions, including enzymes. Participates in the transport of electrons, oxygen, ensures the course of redox reactions and activation of peroxidation. Insufficient consumption leads to hypochromic anemia, myoglobin-deficient atony of skeletal muscles, increased fatigue, myocardiopathy, atrophic gastritis.
CALORIES AND CHEMICAL COMPOSITION OF THE RECIPE INGREDIENTS Garnish of vegetables 7 PER 100 g
- 16 kCal
- 48 kCal
- 16 kCal
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