Contents
Ingredients Schnitzel from different vegetables in milk sauce
| carrot | 34.0 (gram) |
| swede | 35.0 (gram) |
| White cabbage | 49.0 (gram) |
| milk cow | 25.0 (gram) |
| butter | 6.0 (gram) |
| semolina | 7.0 (gram) |
| chicken egg | 0.3 (piece) |
| cucumber | 20.0 (gram) |
| sugar | 4.0 (gram) |
| wheat flour, premium | 5.0 (gram) |
| margarine | 15.0 (gram) |
| Milk sauce (for baking vegetables, meat, fish) | 90.0 (gram) |
| hard cheese | 5.0 (gram) |
Method of preparation
Prepared carrots, rutabagas and white cabbage are cut into strips and simmered in milk with fat separately, then combined. Pour semolina into the stewed vegetables and boil until thickened. The mass is cooled to 60-70 ° C, eggs, peeled cucumbers cut into strips, sugar, salt are added, mixed, an oval-shaped product is formed by 1 pc. per serving, breaded in flour and fried on both sides. Put the finished schnitzel in a portioned pan greased with margarine, pour over hot milk sauce, sprinkle with grated cheese, drizzle with fat and bake. Let the schnitzel go in the portioned pan in which it was baked
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 | 180 kCal | 1684 kCal | 10.7% | 5.9% | 936 g |
| Proteins | 4.2 g | 76 g | 5.5% | 3.1% | 1810 g |
| Fats | 12.7 g | 56 g | 22.7% | 12.6% | 441 g |
| Carbohydrates | 13 g | 219 g | 5.9% | 3.3% | 1685 g |
| organic acids | 0.2 g | ~ | |||
| Alimentary fiber | 1.1 g | 20 g | 5.5% | 3.1% | 1818 g |
| Water | 96.6 g | 2273 g | 4.2% | 2.3% | 2353 g |
| Ash | 0.9 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 1100 μg | 900 μg | 122.2% | 67.9% | 82 g |
| Retinol | 1.1 mg | ~ | |||
| Vitamin B1, thiamine | 0.05 mg | 1.5 mg | 3.3% | 1.8% | 3000 g |
| Vitamin B2, riboflavin | 0.1 mg | 1.8 mg | 5.6% | 3.1% | 1800 g |
| Vitamin B4, choline | 25.6 mg | 500 mg | 5.1% | 2.8% | 1953 g |
| Vitamin B5, pantothenic | 0.3 mg | 5 mg | 6% | 3.3% | 1667 g |
| Vitamin B6, pyridoxine | 0.1 mg | 2 mg | 5% | 2.8% | 2000 g |
| Vitamin B9, folate | 8.7 μg | 400 μg | 2.2% | 1.2% | 4598 g |
| Vitamin B12, cobalamin | 0.2 μg | 3 μg | 6.7% | 3.7% | 1500 g |
| Vitamin C, ascorbic | 9.8 mg | 90 mg | 10.9% | 6.1% | 918 g |
| Vitamin D, calciferol | 0.1 μg | 10 μg | 1% | 0.6% | 10000 g |
| Vitamin E, alpha tocopherol, TE | 2 mg | 15 mg | 13.3% | 7.4% | 750 g |
| Vitamin H, biotin | 2.6 μg | 50 μg | 5.2% | 2.9% | 1923 g |
| Vitamin PP, NE | 1.1972 mg | 20 mg | 6% | 3.3% | 1671 g |
| niacin | 0.5 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 208.1 mg | 2500 mg | 8.3% | 4.6% | 1201 g |
| Calcium, Ca | 99.8 mg | 1000 mg | 10% | 5.6% | 1002 g |
| Silicon, Si | 0.4 mg | 30 mg | 1.3% | 0.7% | 7500 g |
| Magnesium, Mg | 20.4 mg | 400 mg | 5.1% | 2.8% | 1961 g |
| Sodium, Na | 65.3 mg | 1300 mg | 5% | 2.8% | 1991 g |
| Sulfur, S | 34.7 mg | 1000 mg | 3.5% | 1.9% | 2882 g |
| Phosphorus, P | 91.7 mg | 800 mg | 11.5% | 6.4% | 872 g |
| Chlorine, Cl | 75.5 mg | 2300 mg | 3.3% | 1.8% | 3046 g |
| Trace Elements | |||||
| Aluminum, Al | 278.7 μg | ~ | |||
| Bohr, B | 65 μg | ~ | |||
| Vanadium, V | 20.7 μg | ~ | |||
| Iron, Fe | 0.8 mg | 18 mg | 4.4% | 2.4% | 2250 g |
| Iodine, I | 6.5 μg | 150 μg | 4.3% | 2.4% | 2308 g |
| Cobalt, Co | 2.4 μg | 10 μg | 24% | 13.3% | 417 g |
| Lithium, Li | 0.8 μg | ~ | |||
| Manganese, Mn | 0.1227 mg | 2 mg | 6.1% | 3.4% | 1630 g |
| Copper, Cu | 50.6 μg | 1000 μg | 5.1% | 2.8% | 1976 g |
| Molybdenum, Mo. | 8 μg | 70 μg | 11.4% | 6.3% | 875 g |
| Nickel, Ni | 3.9 μg | ~ | |||
| Olovo, Sn | 6.3 μg | ~ | |||
| Selenium, Se | 1.3 μg | 55 μg | 2.4% | 1.3% | 4231 g |
| Strontium, Sr. | 7.7 μg | ~ | |||
| Titan, you | 0.9 μg | ~ | |||
| Fluorine, F | 23.7 μg | 4000 μg | 0.6% | 0.3% | 16878 g |
| Chromium, Cr | 3 μg | 50 μg | 6% | 3.3% | 1667 g |
| Zinc, Zn | 0.5186 mg | 12 mg | 4.3% | 2.4% | 2314 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 5.9 g | ~ | |||
| Mono- and disaccharides (sugars) | 5 g | max 100 г | |||
| Sterols | |||||
| Cholesterol | 26 mg | max 300 mg |
The energy value is 180 kcal.
Schnitzel from different vegetables in milk sauce rich in vitamins and minerals such as: vitamin A – 122,2%, vitamin E – 13,3%, phosphorus – 11,5%, cobalt – 24%, molybdenum – 11,4%
- 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.
- 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.
- 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 Schnitzel from various vegetables in milk sauce PER 100 g
- 35 kCal
- 37 kCal
- 28 kCal
- 60 kCal
- 661 kCal
- 333 kCal
- 157 kCal
- 14 kCal
- 399 kCal
- 334 kCal
- 743 kCal
- 364 kCal
Tags: How to cook, calorie content 180 kcal, chemical composition, nutritional value, what vitamins, minerals, how to cook Schnitzel from different vegetables in milk sauce, recipe, calories, nutrients