Ingredients Vegetable ragout (2st option)
| potatoes | 267.0 (gram) |
| carrot | 199.0 (gram) |
| parsley root | 51.0 (gram) |
| onion | 143.0 (gram) |
| turnip | 215.0 (gram) |
| White cabbage | 150.0 (gram) |
| cooking fat | 40.0 (gram) |
| Main red sauce | 300.0 (gram) |
| pumpkin | 171.0 (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 | 107.7 kCal | 1684 kCal | 6.4% | 5.9% | 1564 g |
| Proteins | 3 g | 76 g | 3.9% | 3.6% | 2533 g |
| Fats | 5.3 g | 56 g | 9.5% | 8.8% | 1057 g |
| Carbohydrates | 12.7 g | 219 g | 5.8% | 5.4% | 1724 g |
| organic acids | 0.4 g | ~ | |||
| Alimentary fiber | 2.6 g | 20 g | 13% | 12.1% | 769 g |
| Water | 132.5 g | 2273 g | 5.8% | 5.4% | 1715 g |
| Ash | 1.3 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 2000 μg | 900 μg | 222.2% | 206.3% | 45 g |
| Retinol | 2 mg | ~ | |||
| Vitamin B1, thiamine | 0.08 mg | 1.5 mg | 5.3% | 4.9% | 1875 g |
| Vitamin B2, riboflavin | 0.09 mg | 1.8 mg | 5% | 4.6% | 2000 g |
| Vitamin B4, choline | 0.9 mg | 500 mg | 0.2% | 0.2% | 55556 g |
| Vitamin B5, pantothenic | 0.2 mg | 5 mg | 4% | 3.7% | 2500 g |
| Vitamin B6, pyridoxine | 0.2 mg | 2 mg | 10% | 9.3% | 1000 g |
| Vitamin B9, folate | 9.2 μg | 400 μg | 2.3% | 2.1% | 4348 g |
| Vitamin C, ascorbic | 11.2 mg | 90 mg | 12.4% | 11.5% | 804 g |
| Vitamin E, alpha tocopherol, TE | 0.2 mg | 15 mg | 1.3% | 1.2% | 7500 g |
| Vitamin H, biotin | 0.2 μg | 50 μg | 0.4% | 0.4% | 25000 g |
| Vitamin PP, NE | 1.698 mg | 20 mg | 8.5% | 7.9% | 1178 g |
| niacin | 1.2 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 423.6 mg | 2500 mg | 16.9% | 15.7% | 590 g |
| Calcium, Ca | 38.9 mg | 1000 mg | 3.9% | 3.6% | 2571 g |
| Silicon, Si | 0.07 mg | 30 mg | 0.2% | 0.2% | 42857 g |
| Magnesium, Mg | 28.6 mg | 400 mg | 7.2% | 6.7% | 1399 g |
| Sodium, Na | 16.1 mg | 1300 mg | 1.2% | 1.1% | 8075 g |
| Sulfur, S | 27.4 mg | 1000 mg | 2.7% | 2.5% | 3650 g |
| Phosphorus, P | 64.9 mg | 800 mg | 8.1% | 7.5% | 1233 g |
| Chlorine, Cl | 39.3 mg | 2300 mg | 1.7% | 1.6% | 5852 g |
| Trace Elements | |||||
| Aluminum, Al | 431.4 μg | ~ | |||
| Bohr, B | 125 μg | ~ | |||
| Vanadium, V | 59.1 μg | ~ | |||
| Iron, Fe | 1.2 mg | 18 mg | 6.7% | 6.2% | 1500 g |
| Iodine, I | 3.6 μg | 150 μg | 2.4% | 2.2% | 4167 g |
| Cobalt, Co | 3 μg | 10 μg | 30% | 27.9% | 333 g |
| Lithium, Li | 20.6 μg | ~ | |||
| Manganese, Mn | 0.1575 mg | 2 mg | 7.9% | 7.3% | 1270 g |
| Copper, Cu | 104.5 μg | 1000 μg | 10.5% | 9.7% | 957 g |
| Molybdenum, Mo. | 7.6 μg | 70 μg | 10.9% | 10.1% | 921 g |
| Nickel, Ni | 4.9 μg | ~ | |||
| Olovo, Sn | 0.09 μg | ~ | |||
| Rubidium, Rb | 192.8 μg | ~ | |||
| Selenium, Se | 0.1 μg | 55 μg | 0.2% | 0.2% | 55000 g |
| Titan, you | 0.2 μg | ~ | |||
| Fluorine, F | 38.7 μg | 4000 μg | 1% | 0.9% | 10336 g |
| Chrome, Cr | 4.1 μg | 50 μg | 8.2% | 7.6% | 1220 g |
| Zinc, Zn | 0.3992 mg | 12 mg | 3.3% | 3.1% | 3006 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 5.3 g | ~ | |||
| Mono- and disaccharides (sugars) | 6.5 g | max 100 г |
The energy value is 107,7 kcal.
Vegetable stew (2st option) rich in vitamins and minerals such as: vitamin A – 222,2%, vitamin C – 12,4%, potassium – 16,9%, cobalt – 30%
- 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.
- 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 stew (2st option) PER 100 g
- 77 kCal
- 35 kCal
- 51 kCal
- 41 kCal
- 32 kCal
- 28 kCal
- 897 kCal
- 22 kCal
- 149 kCal
- 255 kCal
- 313 kCal
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