Zutaten Zucchini Puree
| squash | 1000.0 (Gramm) |
| Botter | 50.0 (Gramm) |
| Schlagsahn | 1.0 (Käre Glas) |
| Dësch Salz | 0.5 (Kaffisläffel) |
| Péiterséilech | 1.0 (Dësch Läffel) |
Method vun der Virbereedung
Den geschuelten Zucchini schneiden, de Stew, Botter an d'Sourcreme derbäi ginn. Sprëtzen déi doraus resultéierend Gromperepuree mat fein gehackte Kraider.
Dir kënnt Äert eegent Rezept erstellen andeems Dir de Verloscht vu Vitaminnen a Mineralstoffer berécksiichtegt mat dem Rezeptrechner an der Applikatioun.
Ernärungswäert a chemesch Zesummesetzung.
Den Dësch weist den Inhalt vun Nährstoffer (Kalorien, Proteinen, Fetter, Kuelenhydrater, Vitaminnen a Mineralstoffer) pro 100 Gramm iessbar Deel.
| Nährstoff | Quantitéit | Norm ** | % vun der Norm an 100 g | % vun der Norm an 100 kcal | 100% normal |
| Kaloriewäert | 129.8 kCal | 1684 kCal | 7.7% | 5.9% | g 1297 |
| Proteins | g 1.1 | g 76 | 1.4% | 1.1% | g 6909 |
| Fats | g 12.4 | g 56 | 22.1% | 17% | g 452 |
| Kuelenhydrater | g 3.8 | g 219 | 1.7% | 1.3% | g 5763 |
| organesch Säuren | g 23.3 | ~ | |||
| Alimentarfaser | g 1.3 | g 20 | 6.5% | 5% | g 1538 |
| Waasser | g 64.4 | g 2273 | 2.8% | 2.2% | g 3530 |
| Äschen | g 0.3 | ~ | |||
| Vitaminnen | |||||
| Vitamin A, RE | 200 μg | 900 μg | 22.2% | 17.1% | g 450 |
| Retinol | 0.2 mg | ~ | |||
| Vitamin B1, Thiamin | 0.02 mg | 1.5 mg | 1.3% | 1% | g 7500 |
| Vitamin B2, Riboflavin | 0.05 mg | 1.8 mg | 2.8% | 2.2% | g 3600 |
| Vitamin B4, Cholin | 29.8 mg | 500 mg | 6% | 4.6% | g 1678 |
| Vitamin B5, pantothenesch | 0.06 mg | 5 mg | 1.2% | 0.9% | g 8333 |
| Vitamin B6, Pyridoxin | 0.08 mg | 2 mg | 4% | 3.1% | g 2500 |
| Vitamin B9, Folat | 12.4 μg | 400 μg | 3.1% | 2.4% | g 3226 |
| Vitamin B12, Kobalamin | 0.09 μg | 3 μg | 3% | 2.3% | g 3333 |
| Vitamin C, ascorbesch | 7.1 mg | 90 mg | 7.9% | 6.1% | g 1268 |
| Vitamin D, Calciferol | 0.05 μg | 10 μg | 0.5% | 0.4% | g 20000 |
| Vitamin E, Alpha Tocopherol, TE | 0.3 mg | 15 mg | 2% | 1.5% | g 5000 |
| Vitamin H, Biotin | 1.1 μg | 50 μg | 2.2% | 1.7% | g 4545 |
| Vitamin PP, NEE | 0.5826 mg | 20 mg | 2.9% | 2.2% | g 3433 |
| Niacin | 0.4 mg | ~ | |||
| Macronährstécker | |||||
| Kalium, K | 198.2 mg | 2500 mg | 7.9% | 6.1% | g 1261 |
| Kalzium, Ca | 37.8 mg | 1000 mg | 3.8% | 2.9% | g 2646 |
| Magnesium, MG | 9.1 mg | 400 mg | 2.3% | 1.8% | g 4396 |
| Natrium, Na | 12.3 mg | 1300 mg | 0.9% | 0.7% | g 10569 |
| Schwiefel, S. | 1.1 mg | 1000 mg | 0.1% | 0.1% | g 90909 |
| Phosphor, P | 24.7 mg | 800 mg | 3.1% | 2.4% | g 3239 |
| Chlor, Cl | 372.7 mg | 2300 mg | 16.2% | 12.5% | g 617 |
| Spuerelementer | |||||
| Eisen, Fe | 0.4 mg | 18 mg | 2.2% | 1.7% | g 4500 |
| Jod, ech | 1.7 μg | 150 μg | 1.1% | 0.8% | g 8824 |
| Kobalt, Co. | 0.2 μg | 10 μg | 2% | 1.5% | g 5000 |
| Mangan, Mn | 0.0023 mg | 2 mg | 0.1% | 0.1% | g 86957 |
| Koffer, Cu | 6.6 μg | 1000 μg | 0.7% | 0.5% | g 15152 |
| Molybdän, Mo. | 1.9 μg | 70 μg | 2.7% | 2.1% | g 3684 |
| Selen, Se | 0.07 μg | 55 μg | 0.1% | 0.1% | g 78571 |
| Fluor, F | 3.4 μg | 4000 μg | 0.1% | 0.1% | g 117647 |
| Zénk, Zn | 0.0672 mg | 12 mg | 0.6% | 0.5% | g 17857 |
| Verdaubar Kuelenhydrater | |||||
| Stäerkt an Dextrinen | g 0.02 | ~ | |||
| Mono- an Disaccharide (Zocker) | g 3 | maximal 100 г |
Den Energiewäert ass 129,8 kcal.
Courgette püréieren räich u Vitaminnen a Mineralstoffer wéi: Vitamin A - 22,2%, Chlor - 16,2%
- Vitamin A ass verantwortlech fir normal Entwécklung, reproduktiv Funktioun, Haut an Aen Gesondheet, an Erhalen vun der Immunitéit.
- Chlor noutwendeg fir d'Bildung an d'Sekretioun vun Salzsäure am Kierper.
KALORIE A CHEMISCHE KOMPOSITIOUN VUN DER INGREDIENTEN VUM RECEPT Puree aus Kürbis PRO 100 g
- 24 kCal
- 661 kCal
- 162 kCal
- 0 kCal
- 49 kCal
Tags: Wéi kachen, Kaloriegehalt 129,8 kcal, chemesch Zesummesetzung, Nahrungswäert, wéi eng Vitaminnen, Mineralstoffer, Kachmethod vum Kürbispuré, Rezept, Kalorien, Nährstoffer