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.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie value | 129.8 kCal | 1684 kCal | 7.7% | 5.9% | 1297 g |
| Proteins | 1.1 g | 76 g | 1.4% | 1.1% | 6909 g |
| Fats | 12.4 g | 56 g | 22.1% | 17% | 452 g |
| Carbohydrates | 3.8 g | 219 g | 1.7% | 1.3% | 5763 g |
| organic acids | 23.3 g | ~ | |||
| Alimentary fiber | 1.3 g | 20 g | 6.5% | 5% | 1538 g |
| Water | 64.4 g | 2273 g | 2.8% | 2.2% | 3530 g |
| Ash | 0.3 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 200 μg | 900 μg | 22.2% | 17.1% | 450 g |
| Retinol | 0.2 mg | ~ | |||
| Vitamin B1, thiamine | 0.02 mg | 1.5 mg | 1.3% | 1% | 7500 g |
| Vitamin B2, riboflavin | 0.05 mg | 1.8 mg | 2.8% | 2.2% | 3600 g |
| Vitamin B4, choline | 29.8 mg | 500 mg | 6% | 4.6% | 1678 g |
| Vitamin B5, pantothenic | 0.06 mg | 5 mg | 1.2% | 0.9% | 8333 g |
| Vitamin B6, pyridoxine | 0.08 mg | 2 mg | 4% | 3.1% | 2500 g |
| Vitamin B9, folate | 12.4 μg | 400 μg | 3.1% | 2.4% | 3226 g |
| Vitamin B12, cobalamin | 0.09 μg | 3 μg | 3% | 2.3% | 3333 g |
| Vitamin C, ascorbic | 7.1 mg | 90 mg | 7.9% | 6.1% | 1268 g |
| Vitamin D, calciferol | 0.05 μg | 10 μg | 0.5% | 0.4% | 20000 g |
| Vitamin E, alpha tocopherol, TE | 0.3 mg | 15 mg | 2% | 1.5% | 5000 g |
| Vitamin H, biotin | 1.1 μg | 50 μg | 2.2% | 1.7% | 4545 g |
| Vitamin PP, NE | 0.5826 mg | 20 mg | 2.9% | 2.2% | 3433 g |
| niacin | 0.4 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 198.2 mg | 2500 mg | 7.9% | 6.1% | 1261 g |
| Calcium, Ca | 37.8 mg | 1000 mg | 3.8% | 2.9% | 2646 g |
| Magnesium, Mg | 9.1 mg | 400 mg | 2.3% | 1.8% | 4396 g |
| Sodium, Na | 12.3 mg | 1300 mg | 0.9% | 0.7% | 10569 g |
| Sulfur, S | 1.1 mg | 1000 mg | 0.1% | 0.1% | 90909 g |
| Phosphorus, P | 24.7 mg | 800 mg | 3.1% | 2.4% | 3239 g |
| Chlorine, Cl | 372.7 mg | 2300 mg | 16.2% | 12.5% | 617 g |
| Trace Elements | |||||
| Iron, Fe | 0.4 mg | 18 mg | 2.2% | 1.7% | 4500 g |
| Iodine, I | 1.7 μg | 150 μg | 1.1% | 0.8% | 8824 g |
| Cobalt, Co | 0.2 μg | 10 μg | 2% | 1.5% | 5000 g |
| Manganese, Mn | 0.0023 mg | 2 mg | 0.1% | 0.1% | 86957 g |
| Copper, Cu | 6.6 μg | 1000 μg | 0.7% | 0.5% | 15152 g |
| Molybdenum, Mo. | 1.9 μg | 70 μg | 2.7% | 2.1% | 3684 g |
| Selenium, Se | 0.07 μg | 55 μg | 0.1% | 0.1% | 78571 g |
| Fluorine, F | 3.4 μg | 4000 μg | 0.1% | 0.1% | 117647 g |
| Zinc, Zn | 0.0672 mg | 12 mg | 0.6% | 0.5% | 17857 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 0.02 g | ~ | |||
| Mono- and disaccharides (sugars) | 3 g | max 100 г |
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
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