Ingredients Vegetable ragout (1st option)
| potatoes | 267.0 (gram) |
| carrot | 228.0 (gram) |
| pumpkin | 171.0 (gram) |
| parsley root | 51.0 (gram) |
| cauliflower | 196.0 (gram) |
| canned green peas | 80.0 (gram) |
| onion | 238.0 (gram) |
| Main red sauce | 300.0 (gram) |
| cooking fat | 40.0 (gram) |
| garlic onion | 4.0 (gram) |
| pepper black peas | 0.2 (gram) |
| Bay leaf | 0.08 (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 | 125.9 kCal | 1684 kCal | 7.5% | 6% | 1338 g |
| Proteins | 4.7 g | 76 g | 6.2% | 4.9% | 1617 g |
| Fats | 5.2 g | 56 g | 9.3% | 7.4% | 1077 g |
| Carbohydrates | 16.1 g | 219 g | 7.4% | 5.9% | 1360 g |
| organic acids | 0.3 g | ~ | |||
| Alimentary fiber | 2.9 g | 20 g | 14.5% | 11.5% | 690 g |
| Water | 123.2 g | 2273 g | 5.4% | 4.3% | 1845 g |
| Ash | 1.5 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 2100 μg | 900 μg | 233.3% | 185.3% | 43 g |
| Retinol | 2.1 mg | ~ | |||
| Vitamin B1, thiamine | 0.1 mg | 1.5 mg | 6.7% | 5.3% | 1500 g |
| Vitamin B2, riboflavin | 0.1 mg | 1.8 mg | 5.6% | 4.4% | 1800 g |
| Vitamin B4, choline | 15.6 mg | 500 mg | 3.1% | 2.5% | 3205 g |
| Vitamin B5, pantothenic | 0.5 mg | 5 mg | 10% | 7.9% | 1000 g |
| Vitamin B6, pyridoxine | 0.2 mg | 2 mg | 10% | 7.9% | 1000 g |
| Vitamin B9, folate | 13.5 μg | 400 μg | 3.4% | 2.7% | 2963 g |
| Vitamin C, ascorbic | 12.6 mg | 90 mg | 14% | 11.1% | 714 g |
| Vitamin E, alpha tocopherol, TE | 0.9 mg | 15 mg | 6% | 4.8% | 1667 g |
| Vitamin H, biotin | 1.9 μg | 50 μg | 3.8% | 3% | 2632 g |
| Vitamin PP, NE | 1.9802 mg | 20 mg | 9.9% | 7.9% | 1010 g |
| niacin | 1.2 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 444.1 mg | 2500 mg | 17.8% | 14.1% | 563 g |
| Calcium, Ca | 37.7 mg | 1000 mg | 3.8% | 3% | 2653 g |
| Silicon, Si | 6.2 mg | 30 mg | 20.7% | 16.4% | 484 g |
| Magnesium, Mg | 35 mg | 400 mg | 8.8% | 7% | 1143 g |
| Sodium, Na | 18.1 mg | 1300 mg | 1.4% | 1.1% | 7182 g |
| Sulfur, S | 41.2 mg | 1000 mg | 4.1% | 3.3% | 2427 g |
| Phosphorus, P | 90.7 mg | 800 mg | 11.3% | 9% | 882 g |
| Chlorine, Cl | 46.7 mg | 2300 mg | 2% | 1.6% | 4925 g |
| Trace Elements | |||||
| Aluminum, Al | 468.9 μg | ~ | |||
| Bohr, B | 165.6 μg | ~ | |||
| Vanadium, V | 70 μg | ~ | |||
| Iron, Fe | 1.9 mg | 18 mg | 10.6% | 8.4% | 947 g |
| Iodine, I | 3.8 μg | 150 μg | 2.5% | 2% | 3947 g |
| Cobalt, Co | 3.9 μg | 10 μg | 39% | 31% | 256 g |
| Lithium, Li | 19.7 μg | ~ | |||
| Manganese, Mn | 0.2828 mg | 2 mg | 14.1% | 11.2% | 707 g |
| Copper, Cu | 154.9 μg | 1000 μg | 15.5% | 12.3% | 646 g |
| Molybdenum, Mo. | 12.7 μg | 70 μg | 18.1% | 14.4% | 551 g |
| Nickel, Ni | 21.4 μg | ~ | |||
| Olovo, Sn | 1.3 μg | ~ | |||
| Rubidium, Rb | 224.2 μg | ~ | |||
| Selenium, Se | 1.1 μg | 55 μg | 2% | 1.6% | 5000 g |
| Strontium, Sr. | 5.9 μg | ~ | |||
| Titan, you | 13.6 μg | ~ | |||
| Fluorine, F | 41.9 μg | 4000 μg | 1% | 0.8% | 9547 g |
| Chrome, Cr | 4.2 μg | 50 μg | 8.4% | 6.7% | 1190 g |
| Zinc, Zn | 0.6477 mg | 12 mg | 5.4% | 4.3% | 1853 g |
| Zirconium, Zr | 0.8 μg | ~ | |||
| Digestible carbohydrates | |||||
| Starch and dextrins | 8.5 g | ~ | |||
| Mono- and disaccharides (sugars) | 6.5 g | max 100 г |
The energy value is 125,9 kcal.
Vegetable stew (1st option) rich in vitamins and minerals such as: vitamin A – 233,3%, vitamin C – 14%, potassium – 17,8%, silicon – 20,7%, phosphorus – 11,3%, cobalt – 39%, manganese – 14,1%, copper – 15,5%, molybdenum – 18,1%
- 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.
- 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.
- Silicon is included as a structural component in glycosaminoglycans and stimulates collagen synthesis.
- Phosphorus takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is a part of phospholipids, nucleotides and nucleic acids, is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, rickets.
- Cobalt is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism.
- Manganese participates in the formation of bone and connective tissue, is part of the enzymes involved in the metabolism of amino acids, carbohydrates, catecholamines; essential for the synthesis of cholesterol and nucleotides. Insufficient consumption is accompanied by a slowdown in growth, disorders in the reproductive system, increased fragility of bone tissue, disorders of carbohydrate and lipid metabolism.
- Copper is a part of enzymes with redox activity and involved in iron metabolism, stimulates the absorption of proteins and carbohydrates. Participates in the processes of providing the tissues of the human body with oxygen. The deficiency is manifested by disorders in the formation of the cardiovascular system and skeleton, the development of connective tissue dysplasia.
- 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 stew (1st option) PER 100 g
- 77 kCal
- 35 kCal
- 22 kCal
- 51 kCal
- 30 kCal
- 40 kCal
- 41 kCal
- 897 kCal
- 149 kCal
- 255 kCal
- 313 kCal
Tags: How to cook, calorie content 125,9 kcal, chemical composition, nutritional value, what vitamins, minerals, how to cook Vegetable stew (option 1), recipe, calories, nutrients