Ingredients Chilean tomato salad
| tamato | 500.0 (kalama) |
| pepa vevela | 8.0 (fasi) |
Metotia o sauniuniga
Prepare the sauce in advance. Mix oil and vinegar. Rinse and dry the CHILI peppers, halve each pod lengthwise. Remove the seeds and cut the peppers into large chunks. Put it in the oil and vinegar, stir and leave for 12 hours. Cut the tomatoes into cubes and sprinkle with salt. Chop onions and green onions. Mix all the ingredients with the sauce and let the salad stand for a while.
Oe mafai ona faia sau oe lava fua e amanaʻia ai le leiloa o vitamini ma minerals faʻaaogaina le fua fuafua i le tusi talosaga.
Taua o meaʻai ma mea fai vailaʻau.
O le laulau o loʻo faʻaalia ai mea o loʻo i totonu o gaʻo (kalori, polotini, gaʻo, gaʻo o le tino, vitamini ma minerale) i le 100 kalama vaega taumafa.
| Faigaluega | tele | Norm ** | % o le masani i le 100 g | % o le masani i le 100 kcal | 100% masani |
| Taua ole kalori | 19.9 kcal | 1684 kcal | 1.2% | 6% | 8462 g |
| Puipuia | 0.6 g | 76 g | 0.8% | 4% | 12667 g |
| gaʻo | 0.2 g | 56 g | 0.4% | 2% | 28000 g |
| Carbohydrates | 4.2 g | 219 g | 1.9% | 9.5% | 5214 g |
| acid oona | 0.5 g | ~ | |||
| Alava alava | 0.8 g | 20 g | 4% | 20.1% | 2500 g |
| vai | 93.5 g | 2273 g | 4.1% | 20.6% | 2431 g |
| lefulefu | 0.7 g | ~ | |||
| vaitamini | |||||
| Vitamini A, RE | 1200 µg | 900 µg | 133.3% | 669.8% | 75 g |
| Retinol | 1.2 mg | ~ | |||
| Vitamini B1, thiamine | 0.06 mg | 1.5 mg | 4% | 20.1% | 2500 g |
| Vitamini B2, riboflavin | 0.04 mg | 1.8 mg | 2.2% | 11.1% | 4500 g |
| Vitamini B5, pantothenic | 0.2 mg | 5 mg | 4% | 20.1% | 2500 g |
| Vitamini B6, pyridoxine | 0.1 mg | 2 mg | 5% | 25.1% | 2000 g |
| Vitamini B9, folate | 11 µg | 400 µg | 2.8% | 14.1% | 3636 g |
| Vitamini C, ascorbic | 25 mg | 90 mg | 27.8% | 139.7% | 360 g |
| Vitamini E, alpha tocopherol, TE | 0.4 mg | 15 mg | 2.7% | 13.6% | 3750 g |
| Vitamini H, biotin | 1.2 µg | 50 µg | 2.4% | 12.1% | 4167 g |
| Vitamini PP, NE | 0.5996 mg | 20 mg | 3% | 15.1% | 3336 g |
| niacin | 0.5 mg | ~ | |||
| macronutrients | |||||
| Potasiuma, K | 289.9 mg | 2500 mg | 11.6% | 58.3% | 862 g |
| Kalisiu, CA | 14 mg | 1000 mg | 1.4% | 7% | 7143 g |
| Magnesium, mg | 20 mg | 400 mg | 5% | 25.1% | 2000 g |
| Sodium, Na | 40 mg | 1300 mg | 3.1% | 15.6% | 3250 g |
| Sulphur, S | 12 mg | 1000 mg | 1.2% | 6% | 8333 g |
| Phosphorus, P. | 26 mg | 800 mg | 3.3% | 16.6% | 3077 g |
| Chlorine, Cl | 57 mg | 2300 mg | 2.5% | 12.6% | 4035 g |
| Lolomi elemene | |||||
| Bohr, B. | 114.9 µg | ~ | |||
| Uʻamea, Fe | 0.9 mg | 18 mg | 5% | 25.1% | 2000 g |
| Iodine, ou | 2 µg | 150 µg | 1.3% | 6.5% | 7500 g |
| Cobalt, Co | 6 µg | 10 µg | 60% | 301.5% | 167 g |
| Manganese, Mn | 0.1399 mg | 2 mg | 7% | 35.2% | 1430 g |
| Apamemea, Cu | 109.9 µg | 1000 µg | 11% | 55.3% | 910 g |
| Molybdenum, Mo. | 7 µg | 70 µg | 10% | 50.3% | 1000 g |
| Nickel, ni | 13 µg | ~ | |||
| Rubidium, Rb | 152.9 µg | ~ | |||
| Fluorine, F | 20 µg | 4000 µg | 0.5% | 2.5% | 20000 g |
| Chrome, Cr | 5 µg | 50 µg | 10% | 50.3% | 1000 g |
| Zinc, Zn | 0.1999 mg | 12 mg | 1.7% | 8.5% | 6003 g |
| Oona e mafai ona faʻaleagaina | |||||
| Pati ma dextrins | 0.3 g | ~ | |||
| Mono- ma disaccharides (suka) | 3.5 g | Max 100 г |
O le malosi aoga o le 19,9 kcal.
Chilean tomato salad mauoa i vitamini ma minerale e pei o: vitamini A - 133,3%, vitamini C - 27,8%, potassium - 11,6%, cobalt - 60%, apamemea - 11%
- vitamini A e nafa ma le atinaeina masani, toe fanau gaioiga, paʻu ma mata maloloina, ma le faatumauina o le puipuiga.
- vitamini C auai i redox tali atu, o le faʻagaioiga o le immune system, faʻalauteleina le mitiia o le uʻamea. O le le lava e taʻitaʻiina atu ai i tolo e gagau ma tafetotoi, isu o le isu ona o le faateleina o le permeability ma le vaivai o capillaries o le toto.
- paluka o le autu intracellular ion o loʻo auai i le faʻatulafonoina o le vai, acid ma paleni electrolyte, auai i le faʻagasologa o neula lagona, faʻatonutonuina o le mamafa
- Cobalt o se vaega o le vaitamini B12. Faʻagaoioina enzyme o gaʻo gaʻo le gaʻo ma le folic acid metabolism.
- apamemea o se vaega o enzymes ma redox gaioiga ma aʻafia i le uʻamea metabolism, faʻaosofia le mitiia o polotini ma gaʻo. Auai i le gaioiga o le saunia o aano o le tagata tino ma le okesene. O le le lava e aliali mai i faʻaletonu i le fausiaina o le fatu fatuga tino ma auivi, o le atinaʻeina o le fesoʻotaʻiga o autafa displasia.
Calorie content AND CHEMICAL COMPOSITION OF THE RECIPE INGREDIENTS Chilean tomato salad PER 100 g
- 24 kcal
- 40 kcal
pine: How to cook, calorie content 19,9 kcal, chemical composition, nutritional value, what vitamins, minerals, cooking method Chilean tomato salad, recipe, calories, nutrients