Zucchini puree recipe. Calorie, chemical composition and nutritional value.

Contents

Ingredients Zucchini puree

squash 1000.0 (gram)
butter 50.0 (gram)
cream 1.0 (grain glass)
table salt 0.5 (teaspoon)
parsley 1.0 (table spoon)
Method of preparation

Cut the peeled zucchini, stew, add butter and sour cream. Sprinkle the resulting mashed potatoes with finely chopped herbs.

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.
NutrientQuantityNorm**% of the norm in 100 g% of the norm in 100 kcal100% normal
Calorie value129.8 kCal1684 kCal7.7%5.9%1297 g
Proteins1.1 g76 g1.4%1.1%6909 g
Fats12.4 g56 g22.1%17%452 g
Carbohydrates3.8 g219 g1.7%1.3%5763 g
organic acids23.3 g~
Alimentary fiber1.3 g20 g6.5%5%1538 g
Water64.4 g2273 g2.8%2.2%3530 g
Ash0.3 g~
Vitamins
Vitamin A, RE200 μg900 μg22.2%17.1%450 g
Retinol0.2 mg~
Vitamin B1, thiamine0.02 mg1.5 mg1.3%1%7500 g
Vitamin B2, riboflavin0.05 mg1.8 mg2.8%2.2%3600 g
Vitamin B4, choline29.8 mg500 mg6%4.6%1678 g
Vitamin B5, pantothenic0.06 mg5 mg1.2%0.9%8333 g
Vitamin B6, pyridoxine0.08 mg2 mg4%3.1%2500 g
Vitamin B9, folate12.4 μg400 μg3.1%2.4%3226 g
Vitamin B12, cobalamin0.09 μg3 μg3%2.3%3333 g
Vitamin C, ascorbic7.1 mg90 mg7.9%6.1%1268 g
Vitamin D, calciferol0.05 μg10 μg0.5%0.4%20000 g
Vitamin E, alpha tocopherol, TE0.3 mg15 mg2%1.5%5000 g
Vitamin H, biotin1.1 μg50 μg2.2%1.7%4545 g
Vitamin PP, NE0.5826 mg20 mg2.9%2.2%3433 g
niacin0.4 mg~
Macronutrients
Potassium, K198.2 mg2500 mg7.9%6.1%1261 g
Calcium, Ca37.8 mg1000 mg3.8%2.9%2646 g
Magnesium, Mg9.1 mg400 mg2.3%1.8%4396 g
Sodium, Na12.3 mg1300 mg0.9%0.7%10569 g
Sulfur, S1.1 mg1000 mg0.1%0.1%90909 g
Phosphorus, P24.7 mg800 mg3.1%2.4%3239 g
Chlorine, Cl372.7 mg2300 mg16.2%12.5%617 g
Trace Elements
Iron, Fe0.4 mg18 mg2.2%1.7%4500 g
Iodine, I1.7 μg150 μg1.1%0.8%8824 g
Cobalt, Co0.2 μg10 μg2%1.5%5000 g
Manganese, Mn0.0023 mg2 mg0.1%0.1%86957 g
Copper, Cu6.6 μg1000 μg0.7%0.5%15152 g
Molybdenum, Mo.1.9 μg70 μg2.7%2.1%3684 g
Selenium, Se0.07 μg55 μg0.1%0.1%78571 g
Fluorine, F3.4 μg4000 μg0.1%0.1%117647 g
Zinc, Zn0.0672 mg12 mg0.6%0.5%17857 g
Digestible carbohydrates
Starch and dextrins0.02 g~
Mono- and disaccharides (sugars)3 gmax 100 г
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The energy value is 129,8 kcal.

Zucchini puree rich in vitamins and minerals such as: vitamin A – 22,2%, chlorine – 16,2%
  • Vitamin A is responsible for normal development, reproductive function, skin and eye health, and maintaining immunity.
  • Chlorine necessary for the formation and secretion of hydrochloric acid in the body.
 
CALORIE AND CHEMICAL COMPOSITION OF THE INGREDIENTS OF THE RECIPE Puree from squash PER 100 g
  • 24 kCal
  • 661 kCal
  • 162 kCal
  • 0 kCal
  • 49 kCal
Tags: How to cook, calorie content 129,8 kcal, chemical composition, nutritional value, what vitamins, minerals, cooking method of squash puree, recipe, calories, nutrients

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