Mataupu
Ingredients Schnitzel from different vegetables in milk sauce
karuti | 34.0 (kalama) |
falesa | 35.0 (kalama) |
Kapisi Paʻepaʻe | 49.0 (kalama) |
povi susu | 25.0 (kalama) |
faʻapata | 6.0 (kalama) |
semolina | 7.0 (kalama) |
moa moa | 0.3 (fasi) |
kukama | 20.0 (kalama) |
suka | 4.0 (kalama) |
falaoamata saito, totogi faʻapitoa | 5.0 (kalama) |
margarine | 15.0 (kalama) |
Susu sosi (mo le taoina o fualaʻau, aano o manu, iʻa) | 90.0 (kalama) |
sisi faigata | 5.0 (kalama) |
Metotia o sauniuniga
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
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 | 180 kcal | 1684 kcal | 10.7% | 5.9% | 936 g |
Puipuia | 4.2 g | 76 g | 5.5% | 3.1% | 1810 g |
gaʻo | 12.7 g | 56 g | 22.7% | 12.6% | 441 g |
Carbohydrates | 13 g | 219 g | 5.9% | 3.3% | 1685 g |
acid oona | 0.2 g | ~ | |||
Alava alava | 1.1 g | 20 g | 5.5% | 3.1% | 1818 g |
vai | 96.6 g | 2273 g | 4.2% | 2.3% | 2353 g |
lefulefu | 0.9 g | ~ | |||
vaitamini | |||||
Vitamini A, RE | 1100 µg | 900 µg | 122.2% | 67.9% | 82 g |
Retinol | 1.1 mg | ~ | |||
Vitamini B1, thiamine | 0.05 mg | 1.5 mg | 3.3% | 1.8% | 3000 g |
Vitamini B2, riboflavin | 0.1 mg | 1.8 mg | 5.6% | 3.1% | 1800 g |
Vitamini B4, filifili | 25.6 mg | 500 mg | 5.1% | 2.8% | 1953 g |
Vitamini B5, pantothenic | 0.3 mg | 5 mg | 6% | 3.3% | 1667 g |
Vitamini B6, pyridoxine | 0.1 mg | 2 mg | 5% | 2.8% | 2000 g |
Vitamini B9, folate | 8.7 µg | 400 µg | 2.2% | 1.2% | 4598 g |
Vitamini B12, cobalamin | 0.2 µg | 3 µg | 6.7% | 3.7% | 1500 g |
Vitamini C, ascorbic | 9.8 mg | 90 mg | 10.9% | 6.1% | 918 g |
Vitamini D, calciferol | 0.1 µg | 10 µg | 1% | 0.6% | 10000 g |
Vitamini E, alpha tocopherol, TE | 2 mg | 15 mg | 13.3% | 7.4% | 750 g |
Vitamini H, biotin | 2.6 µg | 50 µg | 5.2% | 2.9% | 1923 g |
Vitamini PP, NE | 1.1972 mg | 20 mg | 6% | 3.3% | 1671 g |
niacin | 0.5 mg | ~ | |||
macronutrients | |||||
Potasiuma, K | 208.1 mg | 2500 mg | 8.3% | 4.6% | 1201 g |
Kalisiu, CA | 99.8 mg | 1000 mg | 10% | 5.6% | 1002 g |
Silicon, Ioe | 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 |
Sulphur, 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 |
Lolomi elemene | |||||
Alumini, Al | 278.7 µg | ~ | |||
Bohr, B. | 65 µg | ~ | |||
Vanadium, V | 20.7 µg | ~ | |||
Uʻamea, Fe | 0.8 mg | 18 mg | 4.4% | 2.4% | 2250 g |
Iodine, ou | 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 |
Apamemea, 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 | ~ | |||
Taʻimua, Sn | 6.3 µg | ~ | |||
Seleniuma, Se | 1.3 µg | 55 µg | 2.4% | 1.3% | 4231 g |
Strontium, Matua | 7.7 µg | ~ | |||
Titan, oe | 0.9 µg | ~ | |||
Fluorine, F | 23.7 µg | 4000 µg | 0.6% | 0.3% | 16878 g |
Chrome, Cr | 3 µg | 50 µg | 6% | 3.3% | 1667 g |
Zinc, Zn | 0.5186 mg | 12 mg | 4.3% | 2.4% | 2314 g |
Oona e mafai ona faʻaleagaina | |||||
Pati ma dextrins | 5.9 g | ~ | |||
Mono- ma disaccharides (suka) | 5 g | Max 100 г | |||
Uila | |||||
Cholesterol | 26 mg | Max 300 mg |
O le malosi aoga o le 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%
- vitamini A e nafa ma le atinaeina masani, toe fanau gaioiga, paʻu ma mata maloloina, ma le faatumauina o le puipuiga.
- vitamini E o loʻo ia te ia ni mea totino puipuia, e manaʻomia mo le faʻagaioiga o gonad, maso maso, o se faʻamautuina lautele o sela sela. Faatasi ai ma le le lava o vitamini E, hemolysis o erythrocytes ma neurological faaletonu ua matauina.
- Vaʻalele e auai i le tele o faʻagaioiga tino, e aofia ai le malosi o le metabolism, faʻatonutonu paleni o le acid-base, o se vaega o le phospholipids, nucleotides ma nucleic acid, e talafeagai mo le faʻamamaina o ponaivi ma nifo. O le le lava e mafua ai le le maua i le tino, anemia, rickets.
- Cobalt o se vaega o le vaitamini B12. Faʻagaoioina enzyme o gaʻo gaʻo le gaʻo ma le folic acid metabolism.
- Molybdenum o se cofactor o le tele o enzymes e maua ai le metabolism o le sulfur-o aofia ai amino acids, purines ma 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
pine: 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