Ingredients Vinaigrette
| pickled cucumber | 300.0 (gram) |
| potatoes | 8.0 (piece) |
| carrot | 3.0 (piece) |
| onion | 200.0 (gram) |
| beet | 4.0 (piece) |
| green peas | 250.0 (gram) |
| parsley | 10.0 (gram) |
| sunflower oil | 200.0 (gram) |
Method of preparation
Boil vegetables in a peel. and cut all the ingredients and mix with vegetable oil.
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 | 130.1 kCal | 1684 kCal | 7.7% | 5.9% | 1294 g |
| Proteins | 1.7 g | 76 g | 2.2% | 1.7% | 4471 g |
| Fats | 10.3 g | 56 g | 18.4% | 14.1% | 544 g |
| Carbohydrates | 8.2 g | 219 g | 3.7% | 2.8% | 2671 g |
| organic acids | 0.2 g | ~ | |||
| Alimentary fiber | 1.6 g | 20 g | 8% | 6.1% | 1250 g |
| Water | 75.6 g | 2273 g | 3.3% | 2.5% | 3007 g |
| Ash | 1.3 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 900 μg | 900 μg | 100% | 76.9% | 100 g |
| Retinol | 0.9 mg | ~ | |||
| Vitamin B1, thiamine | 0.07 mg | 1.5 mg | 4.7% | 3.6% | 2143 g |
| Vitamin B2, riboflavin | 0.05 mg | 1.8 mg | 2.8% | 2.2% | 3600 g |
| Vitamin B5, pantothenic | 0.2 mg | 5 mg | 4% | 3.1% | 2500 g |
| Vitamin B6, pyridoxine | 0.1 mg | 2 mg | 5% | 3.8% | 2000 g |
| Vitamin B9, folate | 7.6 μg | 400 μg | 1.9% | 1.5% | 5263 g |
| Vitamin C, ascorbic | 6 mg | 90 mg | 6.7% | 5.1% | 1500 g |
| Vitamin E, alpha tocopherol, TE | 4.6 mg | 15 mg | 30.7% | 23.6% | 326 g |
| Vitamin H, biotin | 0.5 μg | 50 μg | 1% | 0.8% | 10000 g |
| Vitamin PP, NE | 0.8822 mg | 20 mg | 4.4% | 3.4% | 2267 g |
| niacin | 0.6 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 288.3 mg | 2500 mg | 11.5% | 8.8% | 867 g |
| Calcium, Ca | 21.2 mg | 1000 mg | 2.1% | 1.6% | 4717 g |
| Magnesium, Mg | 20.3 mg | 400 mg | 5.1% | 3.9% | 1970 g |
| Sodium, Na | 12.2 mg | 1300 mg | 0.9% | 0.7% | 10656 g |
| Sulfur, S | 15.8 mg | 1000 mg | 1.6% | 1.2% | 6329 g |
| Phosphorus, P | 47.9 mg | 800 mg | 6% | 4.6% | 1670 g |
| Chlorine, Cl | 30.4 mg | 2300 mg | 1.3% | 1% | 7566 g |
| Trace Elements | |||||
| Aluminum, Al | 288.9 μg | ~ | |||
| Bohr, B | 115.1 μg | ~ | |||
| Vanadium, V | 60.5 μg | ~ | |||
| Iron, Fe | 0.8 mg | 18 mg | 4.4% | 3.4% | 2250 g |
| Iodine, I | 3.3 μg | 150 μg | 2.2% | 1.7% | 4545 g |
| Cobalt, Co | 2.3 μg | 10 μg | 23% | 17.7% | 435 g |
| Lithium, Li | 21.1 μg | ~ | |||
| Manganese, Mn | 0.2031 mg | 2 mg | 10.2% | 7.8% | 985 g |
| Copper, Cu | 76.9 μg | 1000 μg | 7.7% | 5.9% | 1300 g |
| Molybdenum, Mo. | 5.5 μg | 70 μg | 7.9% | 6.1% | 1273 g |
| Nickel, Ni | 4.7 μg | ~ | |||
| Rubidium, Rb | 258.7 μg | ~ | |||
| Fluorine, F | 18.6 μg | 4000 μg | 0.5% | 0.4% | 21505 g |
| Chrome, Cr | 6.8 μg | 50 μg | 13.6% | 10.5% | 735 g |
| Zinc, Zn | 0.278 mg | 12 mg | 2.3% | 1.8% | 4317 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 4.4 g | ~ | |||
| Mono- and disaccharides (sugars) | 3.8 g | max 100 г |
The energy value is 130,1 kcal.
The vinaigrette rich in vitamins and minerals such as: vitamin A – 100%, vitamin E – 30,7%, potassium – 11,5%, cobalt – 23%, chromium – 13,6%
- Vitamin A is responsible for normal development, reproductive function, skin and eye health, and maintaining immunity.
- 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.
- Cobalt is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism.
- 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 INGREDIENTS RECIPE Vinaigrette PER 100 g
- 13 kCal
- 77 kCal
- 35 kCal
- 41 kCal
- 42 kCal
- 40 kCal
- 49 kCal
- 899 kCal
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