Ingredients Vegetable soup
| White cabbage | 50.0 (gram) |
| turnip | 40.0 (gram) |
| carrot | 20.0 (gram) |
| parsley root | 20.0 (gram) |
| onion | 20.0 (gram) |
| leek | 20.0 (gram) |
| canned green peas | 60.0 (gram) |
| tomatoes | 80.0 (gram) |
| porcini | 40.0 (gram) |
| margarine | 20.0 (gram) |
| water | 850.0 (gram) |
Method of preparation
” The bookmark rate is indicated for cabbage by heads of cabbage. Finely chopped mushroom legs, carrots, onions are sautéed with fat. Mushroom caps cut into strips are placed in boiling broth or water and boiled for 30-35 minutes, then shredded white cabbage, chopped bean pods, and potato wedges are added. 10-15 minutes before the end of cooking the soup add browned vegetables, slices of fresh tomatoes, green peas, salt and spices. When using cauliflower or Brussels sprouts, they are put into the soup along with browned vegetables. Canned green peas can be replaced with fresh frozen ones, and fresh vegetable beans (shoulder) can be replaced with canned beans in accordance with the interchangeability standards. Soup can be released with sour cream.
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 | 36.7 kCal | 1684 kCal | 2.2% | 6% | 4589 g |
| Proteins | 1.7 g | 76 g | 2.2% | 6% | 4471 g |
| Fats | 1.6 g | 56 g | 2.9% | 7.9% | 3500 g |
| Carbohydrates | 4.2 g | 219 g | 1.9% | 5.2% | 5214 g |
| organic acids | 0.07 g | ~ | |||
| Alimentary fiber | 0.9 g | 20 g | 4.5% | 12.3% | 2222 g |
| Water | 98.6 g | 2273 g | 4.3% | 11.7% | 2305 g |
| Ash | 0.4 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 300 μg | 900 μg | 33.3% | 90.7% | 300 g |
| Retinol | 0.3 mg | ~ | |||
| Vitamin B1, thiamine | 0.06 mg | 1.5 mg | 4% | 10.9% | 2500 g |
| Vitamin B2, riboflavin | 0.03 mg | 1.8 mg | 1.7% | 4.6% | 6000 g |
| Vitamin B4, choline | 10.2 mg | 500 mg | 2% | 5.4% | 4902 g |
| Vitamin B5, pantothenic | 0.3 mg | 5 mg | 6% | 16.3% | 1667 g |
| Vitamin B6, pyridoxine | 0.06 mg | 2 mg | 3% | 8.2% | 3333 g |
| Vitamin B9, folate | 5.4 μg | 400 μg | 1.4% | 3.8% | 7407 g |
| Vitamin C, ascorbic | 8 mg | 90 mg | 8.9% | 24.3% | 1125 g |
| Vitamin E, alpha tocopherol, TE | 1 mg | 15 mg | 6.7% | 18.3% | 1500 g |
| Vitamin H, biotin | 1.1 μg | 50 μg | 2.2% | 6% | 4545 g |
| Vitamin PP, NE | 0.7822 mg | 20 mg | 3.9% | 10.6% | 2557 g |
| niacin | 0.5 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 131.2 mg | 2500 mg | 5.2% | 14.2% | 1905 g |
| Calcium, Ca | 16.5 mg | 1000 mg | 1.7% | 4.6% | 6061 g |
| Silicon, Si | 4.2 mg | 30 mg | 14% | 38.1% | 714 g |
| Magnesium, Mg | 10.8 mg | 400 mg | 2.7% | 7.4% | 3704 g |
| Sodium, Na | 12.6 mg | 1300 mg | 1% | 2.7% | 10317 g |
| Sulfur, S | 15.9 mg | 1000 mg | 1.6% | 4.4% | 6289 g |
| Phosphorus, P | 30.8 mg | 800 mg | 3.9% | 10.6% | 2597 g |
| Chlorine, Cl | 15.6 mg | 2300 mg | 0.7% | 1.9% | 14744 g |
| Trace Elements | |||||
| Aluminum, Al | 104.1 μg | ~ | |||
| Bohr, B | 60.6 μg | ~ | |||
| Vanadium, V | 9.6 μg | ~ | |||
| Iron, Fe | 0.7 mg | 18 mg | 3.9% | 10.6% | 2571 g |
| Iodine, I | 0.7 μg | 150 μg | 0.5% | 1.4% | 21429 g |
| Cobalt, Co | 1.6 μg | 10 μg | 16% | 43.6% | 625 g |
| Lithium, Li | 0.1 μg | ~ | |||
| Manganese, Mn | 0.1262 mg | 2 mg | 6.3% | 17.2% | 1585 g |
| Copper, Cu | 53.1 μg | 1000 μg | 5.3% | 14.4% | 1883 g |
| Molybdenum, Mo. | 5.7 μg | 70 μg | 8.1% | 22.1% | 1228 g |
| Nickel, Ni | 14.4 μg | ~ | |||
| Olovo, Sn | 0.8 μg | ~ | |||
| Rubidium, Rb | 21.1 μg | ~ | |||
| Selenium, Se | 0.7 μg | 55 μg | 1.3% | 3.5% | 7857 g |
| Strontium, Sr. | 4.1 μg | ~ | |||
| Titan, you | 9.2 μg | ~ | |||
| Fluorine, F | 7.8 μg | 4000 μg | 0.2% | 0.5% | 51282 g |
| Chrome, Cr | 1.4 μg | 50 μg | 2.8% | 7.6% | 3571 g |
| Zinc, Zn | 0.2356 mg | 12 mg | 2% | 5.4% | 5093 g |
| Zirconium, Zr | 0.6 μg | ~ | |||
| Digestible carbohydrates | |||||
| Starch and dextrins | 2.5 g | ~ | |||
| Mono- and disaccharides (sugars) | 1.6 g | max 100 г |
The energy value is 36,7 kcal.
Vegetable soup rich in vitamins and minerals such as: vitamin A – 33,3%, silicon – 14%, cobalt – 16%
- Vitamin A is responsible for normal development, reproductive function, skin and eye health, and maintaining immunity.
- Silicon is included as a structural component in glycosaminoglycans and stimulates collagen synthesis.
- 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 Soup PER 100 g
- 28 kCal
- 32 kCal
- 35 kCal
- 51 kCal
- 41 kCal
- 36 kCal
- 40 kCal
- 24 kCal
- 34 kCal
- 743 kCal
- 0 kCal
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