Ingredients Vegetable Vinaigrette
| potatoes | 5.0 (piece) |
| beet | 1.0 (piece) |
| carrot | 1.0 (piece) |
| pickled cucumber | 100.0 (gram) |
| white cabbage, sauerkraut | 100.0 (gram) |
| pickled apples | 100.0 (gram) |
| green onion | 50.0 (gram) |
| dill | 20.0 (gram) |
| sunflower oil | 3.0 (table spoon) |
| vinegar | 50.0 (gram) |
| table salt | 10.0 (gram) |
| sugar | 20.0 (gram) |
| table mustard | 1.0 (teaspoon) |
| ground red pepper | 1.0 (gram) |
| mayonnaise | 150.0 (gram) |
Method of preparation
Boiled potatoes, beets, carrots, apples, cucumbers, peel, cut into slices, cubes or strips, put in a bowl, add sauerkraut. Grind mustard, salt, pepper, sugar with vegetable oil and dilute with vinegar. Before serving, mix vegetables with the prepared sauce, place in a salad bowl, garnish with beetroot slices, sprinkle with green onions and dill. You can also garnish the vinaigrette with fresh cucumbers and tomatoes. The vinaigrette will be more delicious if seasoned with mayonnaise. Vinaigrette with salted mushrooms is prepared in the same way. Mushrooms are taken different – about 25 g per serving.
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 | 176.9 kCal | 1684 kCal | 10.5% | 5.9% | 952 g |
| Proteins | 1.9 g | 76 g | 2.5% | 1.4% | 4000 g |
| Fats | 13.9 g | 56 g | 24.8% | 14% | 403 g |
| Carbohydrates | 11.7 g | 219 g | 5.3% | 3% | 1872 g |
| organic acids | 34.7 g | ~ | |||
| Alimentary fiber | 2.4 g | 20 g | 12% | 6.8% | 833 g |
| Water | 86.8 g | 2273 g | 3.8% | 2.1% | 2619 g |
| Ash | 1.7 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 700 μg | 900 μg | 77.8% | 44% | 129 g |
| Retinol | 0.7 mg | ~ | |||
| Vitamin B1, thiamine | 0.06 mg | 1.5 mg | 4% | 2.3% | 2500 g |
| Vitamin B2, riboflavin | 0.05 mg | 1.8 mg | 2.8% | 1.6% | 3600 g |
| Vitamin B4, choline | 1.9 mg | 500 mg | 0.4% | 0.2% | 26316 g |
| Vitamin B5, pantothenic | 0.2 mg | 5 mg | 4% | 2.3% | 2500 g |
| Vitamin B6, pyridoxine | 0.1 mg | 2 mg | 5% | 2.8% | 2000 g |
| Vitamin B9, folate | 6.2 μg | 400 μg | 1.6% | 0.9% | 6452 g |
| Vitamin C, ascorbic | 11.2 mg | 90 mg | 12.4% | 7% | 804 g |
| Vitamin E, alpha tocopherol, TE | 6.3 mg | 15 mg | 42% | 23.7% | 238 g |
| Vitamin H, biotin | 0.1 μg | 50 μg | 0.2% | 0.1% | 50000 g |
| Vitamin PP, NE | 1.0154 mg | 20 mg | 5.1% | 2.9% | 1970 g |
| niacin | 0.7 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 376.3 mg | 2500 mg | 15.1% | 8.5% | 664 g |
| Calcium, Ca | 32.8 mg | 1000 mg | 3.3% | 1.9% | 3049 g |
| Magnesium, Mg | 21 mg | 400 mg | 5.3% | 3% | 1905 g |
| Sodium, Na | 164.9 mg | 1300 mg | 12.7% | 7.2% | 788 g |
| Sulfur, S | 17.8 mg | 1000 mg | 1.8% | 1% | 5618 g |
| Phosphorus, P | 46.6 mg | 800 mg | 5.8% | 3.3% | 1717 g |
| Chlorine, Cl | 564.2 mg | 2300 mg | 24.5% | 13.8% | 408 g |
| Trace Elements | |||||
| Aluminum, Al | 413.4 μg | ~ | |||
| Bohr, B | 111.5 μg | ~ | |||
| Vanadium, V | 76.7 μg | ~ | |||
| Iron, Fe | 1.1 mg | 18 mg | 6.1% | 3.4% | 1636 g |
| Iodine, I | 3.3 μg | 150 μg | 2.2% | 1.2% | 4545 g |
| Cobalt, Co | 3 μg | 10 μg | 30% | 17% | 333 g |
| Lithium, Li | 33.1 μg | ~ | |||
| Manganese, Mn | 0.1687 mg | 2 mg | 8.4% | 4.7% | 1186 g |
| Copper, Cu | 95 μg | 1000 μg | 9.5% | 5.4% | 1053 g |
| Molybdenum, Mo. | 8 μg | 70 μg | 11.4% | 6.4% | 875 g |
| Nickel, Ni | 5.5 μg | ~ | |||
| Rubidium, Rb | 266.4 μg | ~ | |||
| Fluorine, F | 18.6 μg | 4000 μg | 0.5% | 0.3% | 21505 g |
| Chrome, Cr | 7.1 μg | 50 μg | 14.2% | 8% | 704 g |
| Zinc, Zn | 0.2522 mg | 12 mg | 2.1% | 1.2% | 4758 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 6.2 g | ~ | |||
| Mono- and disaccharides (sugars) | 3.2 g | max 100 г |
The energy value is 176,9 kcal.
Vegetable vinaigrette rich in vitamins and minerals such as: vitamin A – 77,8%, vitamin C – 12,4%, vitamin E – 42%, potassium – 15,1%, chlorine – 24,5%, cobalt – 30%, molybdenum – 11,4%, chromium – 14,2%
- 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.
- 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.
- 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.
- Chlorine necessary for the formation and secretion of hydrochloric acid in the body.
- 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.
- Chrome participates in the regulation of blood glucose levels, enhancing the effect of insulin. Deficiency leads to decreased glucose tolerance.
Calorie content AND CHEMICAL COMPOSITION OF THE RECIPE INGREDIENTS Vegetable Vinaigrette PER 100 g
- 77 kCal
- 42 kCal
- 35 kCal
- 13 kCal
- 23 kCal
- 48 kCal
- 20 kCal
- 40 kCal
- 899 kCal
- 11 kCal
- 0 kCal
- 399 kCal
- 143 kCal
- 318 kCal
- 627 kCal
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