Ingredients Carrots, sautéed in oil
| carrot | 800.0 (gram) |
| butter | 100.0 (gram) |
| table salt | 0.5 (teaspoon) |
| sugar | 1.0 (table spoon) |
| water | 0.5 (grain glass) |
Method of preparation
Grate the peeled carrots on a coarse grater, put in a saucepan with heated oil, sauté, pour in a little water and simmer until tender under the lid, stirring occasionally. Add salt and sugar. Serve with fish and poultry dishes.
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 | 127.4 kCal | 1684 kCal | 7.6% | 6% | 1322 g |
| Proteins | 0.9 g | 76 g | 1.2% | 0.9% | 8444 g |
| Fats | 10.2 g | 56 g | 18.2% | 14.3% | 549 g |
| Carbohydrates | 8.5 g | 219 g | 3.9% | 3.1% | 2576 g |
| organic acids | 32.4 g | ~ | |||
| Alimentary fiber | 2.3 g | 20 g | 11.5% | 9% | 870 g |
| Water | 71 g | 2273 g | 3.1% | 2.4% | 3201 g |
| Ash | 0.7 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 5400 μg | 900 μg | 600% | 471% | 17 g |
| Retinol | 5.4 mg | ~ | |||
| Vitamin B1, thiamine | 0.03 mg | 1.5 mg | 2% | 1.6% | 5000 g |
| Vitamin B2, riboflavin | 0.05 mg | 1.8 mg | 2.8% | 2.2% | 3600 g |
| Vitamin B5, pantothenic | 0.1 mg | 5 mg | 2% | 1.6% | 5000 g |
| Vitamin B6, pyridoxine | 0.07 mg | 2 mg | 3.5% | 2.7% | 2857 g |
| Vitamin B9, folate | 4.8 μg | 400 μg | 1.2% | 0.9% | 8333 g |
| Vitamin C, ascorbic | 1.1 mg | 90 mg | 1.2% | 0.9% | 8182 g |
| Vitamin D, calciferol | 0.02 μg | 10 μg | 0.2% | 0.2% | 50000 g |
| Vitamin E, alpha tocopherol, TE | 0.6 mg | 15 mg | 4% | 3.1% | 2500 g |
| Vitamin H, biotin | 0.03 μg | 50 μg | 0.1% | 0.1% | 166667 g |
| Vitamin PP, NE | 0.6494 mg | 20 mg | 3.2% | 2.5% | 3080 g |
| niacin | 0.5 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 123.4 mg | 2500 mg | 4.9% | 3.8% | 2026 g |
| Calcium, Ca | 21.3 mg | 1000 mg | 2.1% | 1.6% | 4695 g |
| Magnesium, Mg | 23.2 mg | 400 mg | 5.8% | 4.6% | 1724 g |
| Sodium, Na | 16.2 mg | 1300 mg | 1.2% | 0.9% | 8025 g |
| Sulfur, S | 5.1 mg | 1000 mg | 0.5% | 0.4% | 19608 g |
| Phosphorus, P | 36 mg | 800 mg | 4.5% | 3.5% | 2222 g |
| Chlorine, Cl | 534.5 mg | 2300 mg | 23.2% | 18.2% | 430 g |
| Trace Elements | |||||
| Aluminum, Al | 196.7 μg | ~ | |||
| Bohr, B | 121.8 μg | ~ | |||
| Vanadium, V | 60.3 μg | ~ | |||
| Iron, Fe | 0.5 mg | 18 mg | 2.8% | 2.2% | 3600 g |
| Iodine, I | 3 μg | 150 μg | 2% | 1.6% | 5000 g |
| Cobalt, Co | 1.3 μg | 10 μg | 13% | 10.2% | 769 g |
| Lithium, Li | 3.7 μg | ~ | |||
| Manganese, Mn | 0.1241 mg | 2 mg | 6.2% | 4.9% | 1612 g |
| Copper, Cu | 51.2 μg | 1000 μg | 5.1% | 4% | 1953 g |
| Molybdenum, Mo. | 13.1 μg | 70 μg | 18.7% | 14.7% | 534 g |
| Nickel, Ni | 3.7 μg | ~ | |||
| Fluorine, F | 33.5 μg | 4000 μg | 0.8% | 0.6% | 11940 g |
| Chromium, Cr | 1.8 μg | 50 μg | 3.6% | 2.8% | 2778 g |
| Zinc, Zn | 0.26 mg | 12 mg | 2.2% | 1.7% | 4615 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 0.1 g | ~ | |||
| Mono- and disaccharides (sugars) | 4.1 g | max 100 г |
The energy value is 127,4 kcal.
Carrots sautéed in oil rich in vitamins and minerals such as: vitamin A – 600%, chlorine – 23,2%, cobalt – 13%, molybdenum – 18,7%
- 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.
- 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 Carrots, sautéed in oil PER 100 g
- 35 kCal
- 661 kCal
- 0 kCal
- 399 kCal
- 0 kCal
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