Recipe Soup with dumplings. Calorie, chemical composition and nutritional value.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie content | 53.4 kcal | 1684 kcal | 3.2% | 6% | 3154 g |
| Squirrels | 4.2 g | 76 g | 5.5% | 10.3% | 1810 |
| Fats | 1.8 g | 56 g | 3.2% | 6% | 3111 g |
| Carbohydrates | 5 g | 219 g | 2.3% | 4.3% | 4380 g |
| Alimentary fiber | 0.3 g | 20 g | 1.5% | 2.8% | 6667 g |
| Water | 87.1 g | 2273 g | 3.8% | 7.1% | 2610 g |
| Ash | 0.713 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 63.5 mcg | 900 mcg | 7.1% | 13.3% | 1417 g |
| Retinol | 0.001 mg | ~ | |||
| beta carotene | 0.375 mg | 5 mg | 7.5% | 14% | 1333 g |
| Vitamin B1, thiamine | 0.023 mg | 1.5 mg | 1.5% | 2.8% | 6522 g |
| Vitamin B2, riboflavin | 0.025 mg | 1.8 mg | 1.4% | 2.6% | 7200 g |
| Vitamin B4, choline | 8.58 mg | 500 mg | 1.7% | 3.2% | 5828 g |
| Vitamin B5, pantothenic | 0.172 mg | 5 mg | 3.4% | 6.4% | 2907 g |
| Vitamin B6, pyridoxine | 0.165 mg | 2 mg | 8.3% | 15.5% | 1212 g |
| Vitamin B9, folates | 2.545 mcg | 400 mcg | 0.6% | 1.1% | 15717 g |
| Vitamin B12, cobalamin | 0.073 mcg | 3 mcg | 2.4% | 4.5% | 4110 g |
| Vitamin C, ascorbic acid | 1.07 mg | 90 mg | 1.2% | 2.2% | 8411 g |
| Vitamin D, calciferol | 0.058 mcg | 10 mcg | 0.6% | 1.1% | 17241 g |
| Vitamin E, alpha tocopherol, TE | 0.655 mg | 15 mg | 4.4% | 8.2% | 2290 g |
| beta tocopherol | 0.001 mg | ~ | |||
| gamma tocopherol | 0.013 mg | ~ | |||
| delta tocopherol | 0.003 mg | ~ | |||
| Vitamin H, biotin | 0.051 mcg | 50 mcg | 0.1% | 0.2% | 98039 g |
| Vitamin K, phylloquinone | 0.7 mcg | 120 mcg | 0.6% | 1.1% | 17143 g |
| Vitamin RR, NE | 1.6182 mg | 20 mg | 8.1% | 15.2% | 1236 g |
| Niacin | 0.155 mg | ~ | |||
| Betaine | 0.777 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 115.6 mg | 2500 mg | 4.6% | 8.6% | 2163 g |
| Calcium, Ca | 7.96 mg | 1000 mg | 0.8% | 1.5% | 12563 g |
| Silicon, Si | 6.505 mg | 30 mg | 21.7% | 40.6% | 461 g |
| Magnesium, Mg | 8.95 mg | 400 mg | 2.2% | 4.1% | 4469 g |
| Sodium, Na | 171.78 mg | 1300 mg | 13.2% | 24.7% | 757 g |
| Sera, S | 6.78 mg | 1000 mg | 0.7% | 1.3% | 14749 g |
| Phosphorus, Ph | 42.2 mg | 800 mg | 5.3% | 9.9% | 1896 |
| Chlorine, Cl | 260.7 mg | 2300 mg | 11.3% | 21.2% | 882 g |
| Microelements | |||||
| Aluminium, Al | 116.1 mcg | ~ | |||
| Bor, B | 23.9 mcg | ~ | |||
| Vanadium, V | 19.84 mcg | ~ | |||
| Iron, Fe | 0.263 mg | 18 mg | 1.5% | 2.8% | 6844 g |
| Yod, I | 0.8 mcg | 150 mcg | 0.5% | 0.9% | 18750 g |
| Cobalt, Co | 0.811 mcg | 10 mcg | 8.1% | 15.2% | 1233 g |
| Lithium, Li | 8.778 mcg | ~ | |||
| Manganese, Mn | 0.0349 mg | 2 mg | 1.7% | 3.2% | 5731 g |
| Copper, Cu | 30.22 mcg | 1000 mcg | 3% | 5.6% | 3309 g |
| Molybdenum, Mo | 3.163 mcg | 70 mcg | 4.5% | 8.4% | 2213 g |
| Nickel, Ni | 0.845 mcg | ~ | |||
| Rubidium, Rb | 67.3 mcg | ~ | |||
| Selenium, Se | 3.244 mcg | 55 mcg | 5.9% | 11% | 1695 g |
| Strontium, Sr | 1.32 mcg | ~ | |||
| Fluorine, F | 75.83 mcg | 4000 mcg | 1.9% | 3.6% | 5275 g |
| Chromium, Cr | 1.31 mcg | 50 mcg | 2.6% | 4.9% | 3817 g |
| Zinc, Zn | 0.3296 mg | 12 mg | 2.7% | 5.1% | 3641 g |
| Zirconium, Zr | 0.34 mcg | ~ | |||
| Digestible carbohydrates | |||||
| Starch and dextrins | 1.629 g | ~ | |||
| Mono- and disaccharides (sugars) | 0.5 g | max 100 g | |||
| Glucose (dextrose) | 0.178 g | ~ | |||
| Sucrose | 0.329 g | ~ | |||
| Fructose | 0.071 g | ~ | |||
| Essential amino acids | 0.097 g | ~ | |||
| Arginine* | 0.261 g | ~ | |||
| Valin | 0.172 g | ~ | |||
| Histidine* | 0.104 g | ~ | |||
| Isoleucine | 0.163 g | ~ | |||
| Leucine | 0.296 g | ~ | |||
| Lysine | 0.32 g | ~ | |||
| Methionine | 0.103 g | ~ | |||
| Methionine + Cysteine | 0.007 g | ~ | |||
| Threonine | 0.168 g | ~ | |||
| Tryptophan | 0.042 g | ~ | |||
| Phenylalanine | 0.144 g | ~ | |||
| Phenylalanine+Tyrosine | 0.024 g | ~ | |||
| Nonessential amino acids | 0.165 g | ~ | |||
| Alanin | 0.224 g | ~ | |||
| Aspartic acid | 0.36 g | ~ | |||
| Hydroxyproline | 0.013 g | ~ | |||
| Glycine | 0.198 g | ~ | |||
| Glutamic acid | 0.583 g | ~ | |||
| Proline | 0.161 g | ~ | |||
| Serin | 0.16 g | ~ | |||
| Tyrosine | 0.131 g | ~ | |||
| Cysteine | 0.039 g | ~ | |||
| Sterols (sterols) | |||||
| Cholesterol | 7.91 mg | max 300 mg | |||
| beta sitosterol | 2.799 mg | ~ | |||
| Fatty acid | |||||
| Trans fats | 0.002 g | max 1.9 g | |||
| monounsaturated trans fats | 0.002 g | ~ | |||
| Saturated fatty acids | |||||
| Saturated fatty acids | 0.2 g | max 18.7 g | |||
| 14:0 Miristinovaya | 0.002 g | ~ | |||
| 16:0 Palmitinaya | 0.138 g | ~ | |||
| 17:0 Margarine | 0.001 g | ~ | |||
| 18:0 Stearic | 0.082 g | ~ | |||
| 20:0 Arakhinovaya | 0.004 g | ~ | |||
| 22:0 Begenovaya | 0.01 g | ~ | |||
| Monounsaturated fatty acids | 0.425 g | min 16.8 g | 2.5% | 4.7% | |
| 16:1 Palmitoleic | 0.006 g | ~ | |||
| 16:1 cis | 0.005 g | ~ | |||
| 17:1 Heptadecene | 0.001 g | ~ | |||
| 18:1 Oleic (omega-9) | 0.416 g | ~ | |||
| 18:1 cis | 0.065 g | ~ | |||
| 18:1 trans | 0.002 g | ~ | |||
| 20:1 Gadoleic (omega-9) | 0.001 g | ~ | |||
| Polyunsaturated fatty acids | 1.004 g | from 11.2 to 20.6 g | 9% | 16.9% | |
| 18:2 Linolevaya | 0.911 g | ~ | |||
| 18:2 trans isomer, undetermined | 0.001 g | ~ | |||
| 18:2 Omega-6, cis, cis | 0.065 g | ~ | |||
| 18:3 Linolenic | 0.012 g | ~ | |||
| 18:3 Omega-3, alpha-linolenic | 0.003 g | ~ | |||
| 20:2 Eicosadiene, Omega-6, cis, cis | 0.001 g | ~ | |||
| 20:3 Eicosatriene | 0.001 g | ~ | |||
| 20:3 Omega-6 | 0.001 g | ~ | |||
| 20:4 Arachidonic | 0.011 g | ~ | |||
| 22:4 Docosatetraenoic acid, Omega-6 | 0.002 g | ~ | |||
| 22:5 Docosapentaenoic acid (DPA), Omega-3 | 0.001 g | ~ | |||
| 22:6 Docosahexaenoic acid (DHA), Omega-3 | 0.001 g | ~ | |||
| Omega-6 fatty acids | 0.9 g | from 4.7 to 16.8 g | 19.1% | 35.8% |
Buckwheat Dumpling Soup with Pork Recipe
Most of us cannot live without meat. The more varied it is in our diet, the more healthy pleasure we get from food.
I suggest you feel the pleasure of soup with buckwheat dumplings with the most tender pork. You will fall in love with this recipe irrevocably. Why? It's simple, quick and healthy to prepare. Let's turn it into your menu.
Ingredients:
- 300 gr. pork fillet;
- 1 large onion;
- 2 medium carrots;
- 2 large potatoes;
- 5 tbsp. l. vegetable oil;
- 2.5 l. boiled water;
- black pepper to taste;
- salt to taste.
For the test:
- 70 gr. instant buckwheat flakes;
- 100 ml. boiling water;
- 2 tbsp. l. flour;
- 2 eggs.
Preparation
1. First of all, let's deal with the meat. Take it and rinse thoroughly under running water. On a cutting board, cut the pork into small pieces.
2. Now take the onion, peel it and chop it. Place in a bowl and leave aside for now.
To prevent you from crying when cutting onions, dip your knife in cold water often.
3. Let's get to the carrots. Peel it and grate it on a coarse grater. Send the carrots to the onions.
4. Then remove the skins from the potatoes and chop them finely. And leave it aside for now.
5. Let's start preparing our dish. Take a 3 liter saucepan and place it over medium heat. Pour 2 tablespoons of vegetable oil into it and let it warm up. Next, place the chopped pork in the pan and simmer it for about a quarter of an hour.
Stir the meat periodically to prevent it from burning.
6. After time, add carrots, onions and the remaining vegetable oil with black pepper to the meat. Mix everything and fry the contents for another 7 minutes.
7. It’s time for the potatoes. Pour boiled water into the pan with meat. Place pieces of vegetables into it. Next, place the burner on medium heat. And cook the dish until the potatoes are cooked.
8. While the food is bubbling in the pan, let's create flour balls. Take buckwheat flakes and place them in a bowl. From above, by eye, pour hot water over them and leave to swell. This will take 5 minutes.
9. Then break the egg and add it to the increased flakes. Send the flour there too. Mix everything vigorously to a uniform consistency.
Buckwheat dough should be thin and flowing. If it thickens, add 2 tablespoons of water.
10. The important moment has come. Once the potatoes are done, place a slotted spoon with large holes over the pan. Use a spoon to scoop out the dough. Place it on a slotted spoon and pass the entire buckwheat mass through it. Flour droplets will form on its other side and immediately fall into the pan.
11. Now bring the dish to a boil, add salt to it and wait for the dough to rise. Then turn off the stove and leave the dish to “rest” for about 5-10 minutes.
Serve the aromatic soup along with sour cream and chopped green onions.
Your family once again realized how much you love them. After all, it lies in such culinary achievements. Your loved ones will appreciate them and will take care of you like the apple of their eye!
Chicken soup with dumplings - how to cook, recipe with photos step by step, calorie content
How to cook Chicken Soup with Dumplings
- Boil chicken breasts for 40 minutes.
- Cut the potatoes into small pieces, cut the onion into half rings, pepper into cubes, carrots into strips, chop the greens.
- To prepare the dumplings, beat the egg with salt and add butter. Mix everything, add milk and flour.
- Take out the prepared chicken breasts, add onions, carrots and bell peppers to the broth, cook for 10 minutes. Add potatoes.
- When the potatoes are cooked, add the dumplings and bay leaf. Cook for 5 minutes. At the end of cooking, add the greens and cover with a lid for 3 minutes.
Light chicken soup.
Bon appetit!
Ingredients for Chicken Dumpling Soup recipe:
- Chicken breasts - 800 gr.
- Onion (large) - 1 pc.
- Potatoes (medium) - 5 pcs.
- Bell pepper (medium) - 1 pc.
- Carrots (medium) - 2 pcs.
- Dill - 1 bunch
- Salt (to taste) - 2 gr.
- Bay leaf (to taste) - 2 gr.
- Water - 2 l.
- For the dumplings:
- Milk - 7 tbsp.
- Flour - 5 tbsp.
- Chicken egg - 1 pc.
- Butter - 1 tbsp.
Nutritional value per 100 grams.
Calories:
51.8 kcal.
Proteins:
5.3 gr.
Fats:
1 gr.
Carbohydrates:
5.5 gr.
Number of servings: 15
Chicken soup with dumplings - step-by-step recipe with photos
Ingredients and calorie content of the recipe “Chicken soup with dumplings”
(calorie content and nutritional value are calculated approximately, excluding boiling and frying)
Recipe card
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Milk soup with dumplings
The soup, which is familiar to many from kindergarten, can also be prepared at home. To do this, you need to stand at the stove for 20-30 minutes.
Ingredients:
- milk - 2 glasses;
- butter;
- salt and sugar;
- chicken egg;
- flour - 3-4 tablespoons.
Cooking method:
- Beat the egg with milk. Stirring constantly, add flour and salt. Knead the dough until smooth, then form into dumplings.
- Bring the remaining milk to a boil and place the dough pieces there for 7-11 minutes. Ready.
- Before serving, add salt, sugar and butter to taste to the soup.
Recipe Soup with dumplings. Calorie, chemical composition and nutritional value.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie content | 66.1 kcal | 1684 kcal | 3.9% | 5.9% | 2548 g |
| Squirrels | 4.2 g | 76 g | 5.5% | 8.3% | 1810 |
| Fats | 2.7 g | 56 g | 4.8% | 7.3% | 2074 g |
| Carbohydrates | 6.1 g | 219 g | 2.8% | 4.2% | 3590 g |
| Alimentary fiber | 0.4 g | 20 g | 2% | 3% | 5000 g |
| Water | 85.7 g | 2273 g | 3.8% | 5.7% | 2652 g |
| Ash | 0.806 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 62.8 mcg | 900 mcg | 7% | 10.6% | 1433 g |
| Retinol | 0.007 mg | ~ | |||
| beta carotene | 0.335 mg | 5 mg | 6.7% | 10.1% | 1493 g |
| Lutein + Zeaxanthin | 0.683 mcg | ~ | |||
| Vitamin B1, thiamine | 0.055 mg | 1.5 mg | 3.7% | 5.6% | 2727 g |
| Vitamin B2, riboflavin | 0.089 mg | 1.8 mg | 4.9% | 7.4% | 2022 |
| Vitamin B4, choline | 10.46 mg | 500 mg | 2.1% | 3.2% | 4780 g |
| Vitamin B5, pantothenic | 0.132 mg | 5 mg | 2.6% | 3.9% | 3788 g |
| Vitamin B6, pyridoxine | 0.096 mg | 2 mg | 4.8% | 7.3% | 2083 g |
| Vitamin B9, folates | 5.272 mcg | 400 mcg | 1.3% | 2% | 7587 g |
| Vitamin B12, cobalamin | 0.007 mcg | 3 mcg | 0.2% | 0.3% | 42857 g |
| Vitamin C, ascorbic acid | 2.58 mg | 90 mg | 2.9% | 4.4% | 3488 g |
| Vitamin D, calciferol | 0.03 mcg | 10 mcg | 0.3% | 0.5% | 33333 g |
| Vitamin E, alpha tocopherol, TE | 0.327 mg | 15 mg | 2.2% | 3.3% | 4587 g |
| beta tocopherol | 0.002 mg | ~ | |||
| gamma tocopherol | 0.053 mg | ~ | |||
| delta tocopherol | 0.014 mg | ~ | |||
| Vitamin H, biotin | 0.311 mcg | 50 mcg | 0.6% | 0.9% | 16077 g |
| Vitamin K, phylloquinone | 0.8 mcg | 120 mcg | 0.7% | 1.1% | 15000 g |
| Vitamin RR, NE | 2.2889 mg | 20 mg | 11.4% | 17.2% | 874 g |
| Niacin | 0.69 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 199.79 mg | 2500 mg | 8% | 12.1% | 1251 g |
| Calcium, Ca | 10.8 mg | 1000 mg | 1.1% | 1.7% | 9259 g |
| Silicon, Si | 0.796 mg | 30 mg | 2.7% | 4.1% | 3769 g |
| Magnesium, Mg | 13 mg | 400 mg | 3.3% | 5% | 3077 g |
| Sodium, Na | 155.17 mg | 1300 mg | 11.9% | 18% | 838 g |
| Sera, S | 24.48 mg | 1000 mg | 2.4% | 3.6% | 4085 g |
| Phosphorus, Ph | 53 mg | 800 mg | 6.6% | 10% | 1509 g |
| Chlorine, Cl | 4.41 mg | 2300 mg | 0.2% | 0.3% | 52154 g |
| Microelements | |||||
| Aluminium, Al | 17.6 mcg | ~ | |||
| Bor, B | 9.7 mcg | ~ | |||
| Vanadium, V | 2.74 mcg | ~ | |||
| Iron, Fe | 0.58 mg | 18 mg | 3.2% | 4.8% | 3103 g |
| Yod, I | 0.48 mcg | 150 mcg | 0.3% | 0.5% | 31250 g |
| Cobalt, Co | 0.303 mcg | 10 mcg | 3% | 4.5% | 3300 g |
| Lithium, Li | 0.168 mcg | ~ | |||
| Manganese, Mn | 0.0568 mg | 2 mg | 2.8% | 4.2% | 3521 g |
| Copper, Cu | 78.02 mcg | 1000 mcg | 7.8% | 11.8% | 1282 g |
| Molybdenum, Mo | 0.655 mcg | 70 mcg | 0.9% | 1.4% | 10687 g |
| Nickel, Ni | 0.242 mcg | ~ | |||
| Rubidium, Rb | 10.6 mcg | ~ | |||
| Selenium, Se | 2.488 mcg | 55 mcg | 4.5% | 6.8% | 2211 g |
| Strontium, Sr | 0.24 mcg | ~ | |||
| Fluorine, F | 2.92 mcg | 4000 mcg | 0.1% | 0.2% | 136986 g |
| Chromium, Cr | 0.21 mcg | 50 mcg | 0.4% | 0.6% | 23810 g |
| Zinc, Zn | 0.2562 mg | 12 mg | 2.1% | 3.2% | 4684 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 3.924 g | ~ | |||
| Mono- and disaccharides (sugars) | 1.3 g | max 100 g | |||
| Glucose (dextrose) | 0.128 g | ~ | |||
| Maltose | 0.003 g | ~ | |||
| Sucrose | 0.239 g | ~ | |||
| Fructose | 0.053 g | ~ | |||
| Essential amino acids | 0.015 g | ~ | |||
| Arginine* | 0.025 g | ~ | |||
| Valin | 0.027 g | ~ | |||
| Histidine* | 0.012 g | ~ | |||
| Isoleucine | 0.022 g | ~ | |||
| Leucine | 0.056 g | ~ | |||
| Lysine | 0.018 g | ~ | |||
| Methionine | 0.014 g | ~ | |||
| Methionine + Cysteine | 0.011 g | ~ | |||
| Threonine | 0.019 g | ~ | |||
| Tryptophan | 0.008 g | ~ | |||
| Phenylalanine | 0.028 g | ~ | |||
| Phenylalanine+Tyrosine | 0.018 g | ~ | |||
| Nonessential amino acids | 0.03 g | ~ | |||
| Alanin | 0.045 g | ~ | |||
| Aspartic acid | 0.04 g | ~ | |||
| Glycine | 0.014 g | ~ | |||
| Glutamic acid | 0.102 g | ~ | |||
| Proline | 0.03 g | ~ | |||
| Serin | 0.034 g | ~ | |||
| Tyrosine | 0.016 g | ~ | |||
| Cysteine | 0.009 g | ~ | |||
| Sterols (sterols) | |||||
| Cholesterol | 14.96 mg | max 300 mg | |||
| beta sitosterol | 1.093 mg | ~ | |||
| Saturated fatty acids | |||||
| Saturated fatty acids | 0.6 g | max 18.7 g | |||
| 14:0 Miristinovaya | 0.004 g | ~ | |||
| 16:0 Palmitinaya | 0.165 g | ~ | |||
| 18:0 Stearic | 0.06 g | ~ | |||
| 20:0 Arakhinovaya | 0.003 g | ~ | |||
| 22:0 Begenovaya | 0.004 g | ~ | |||
| Monounsaturated fatty acids | 0.435 g | min 16.8 g | 2.6% | 3.9% | |
| 16:1 Palmitoleic | 0.037 g | ~ | |||
| 18:1 Oleic (omega-9) | 0.387 g | ~ | |||
| 18:1 cis | 0.023 g | ~ | |||
| 20:1 Gadoleic (omega-9) | 0.003 g | ~ | |||
| Polyunsaturated fatty acids | 0.514 g | from 11.2 to 20.6 g | 4.6% | 7% | |
| 18:2 Linolevaya | 0.478 g | ~ | |||
| 18:2 Omega-6, cis, cis | 0.065 g | ~ | |||
| 18:3 Linolenic | 0.005 g | ~ | |||
| 18:3 Omega-3, alpha-linolenic | 0.001 g | ~ | |||
| 20:4 Arachidonic | 0.002 g | ~ | |||
| Omega-6 fatty acids | 0.5 g | from 4.7 to 16.8 g | 10.6% | 16% |
Recipe Soup with dumplings. Calorie, chemical composition and nutritional value.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie content | 63.5 kcal | 1684 kcal | 3.8% | 6% | 2652 g |
| Squirrels | 3.1 g | 76 g | 4.1% | 6.5% | 2452 g |
| Fats | 3.4 g | 56 g | 6.1% | 9.6% | 1647 g |
| Carbohydrates | 3.4 g | 219 g | 1.6% | 2.5% | 6441 g |
| Organic acids | 0.1 g | ~ | |||
| Alimentary fiber | 0.5 g | 20 g | 2.5% | 3.9% | 4000 g |
| Water | 87.7 g | 2273 g | 3.9% | 6.1% | 2592 g |
| Ash | 0.276 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 99.4 mcg | 900 mcg | 11% | 17.3% | 905 g |
| Retinol | 0.008 mg | ~ | |||
| beta carotene | 0.55 mg | 5 mg | 11% | 17.3% | 909 g |
| Vitamin B1, thiamine | 0.086 mg | 1.5 mg | 5.7% | 9% | 1744 g |
| Vitamin B2, riboflavin | 0.043 mg | 1.8 mg | 2.4% | 3.8% | 4186 g |
| Vitamin B4, choline | 21.03 mg | 500 mg | 4.2% | 6.6% | 2378 g |
| Vitamin B5, pantothenic | 0.185 mg | 5 mg | 3.7% | 5.8% | 2703 g |
| Vitamin B6, pyridoxine | 0.101 mg | 2 mg | 5.1% | 8% | 1980 |
| Vitamin B9, folates | 3.717 mcg | 400 mcg | 0.9% | 1.4% | 10761 g |
| Vitamin B12, cobalamin | 0.016 mcg | 3 mcg | 0.5% | 0.8% | 18750 g |
| Vitamin C, ascorbic acid | 1.86 mg | 90 mg | 2.1% | 3.3% | 4839 g |
| Vitamin D, calciferol | 0.068 mcg | 10 mcg | 0.7% | 1.1% | 14706 g |
| Vitamin E, alpha tocopherol, TE | 0.132 mg | 15 mg | 0.9% | 1.4% | 11364 g |
| Vitamin H, biotin | 0.826 mcg | 50 mcg | 1.7% | 2.7% | 6053 g |
| Vitamin K, phylloquinone | 1.1 mcg | 120 mcg | 0.9% | 1.4% | 10909 g |
| Vitamin RR, NE | 1.0728 mg | 20 mg | 5.4% | 8.5% | 1864 |
| Niacin | 0.412 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 107.69 mg | 2500 mg | 4.3% | 6.8% | 2321 g |
| Calcium, Ca | 9.71 mg | 1000 mg | 1% | 1.6% | 10299 g |
| Silicon, Si | 0.087 mg | 30 mg | 0.3% | 0.5% | 34483 g |
| Magnesium, Mg | 8.85 mg | 400 mg | 2.2% | 3.5% | 4520 g |
| Sodium, Na | 10.48 mg | 1300 mg | 0.8% | 1.3% | 12405 g |
| Sera, S | 48.62 mg | 1000 mg | 4.9% | 7.7% | 2057 g |
| Phosphorus, Ph | 35.2 mg | 800 mg | 4.4% | 6.9% | 2273 g |
| Chlorine, Cl | 23.85 mg | 2300 mg | 1% | 1.6% | 9644 g |
| Microelements | |||||
| Aluminium, Al | 114 mcg | ~ | |||
| Bor, B | 28 mcg | ~ | |||
| Vanadium, V | 15.87 mcg | ~ | |||
| Iron, Fe | 0.443 mg | 18 mg | 2.5% | 3.9% | 4063 g |
| Yod, I | 2.41 mcg | 150 mcg | 1.6% | 2.5% | 6224 g |
| Cobalt, Co | 2.664 mcg | 10 mcg | 26.6% | 41.9% | 375 g |
| Lithium, Li | 7.467 mcg | ~ | |||
| Manganese, Mn | 0.0541 mg | 2 mg | 2.7% | 4.3% | 3697 g |
| Copper, Cu | 44.18 mcg | 1000 mcg | 4.4% | 6.9% | 2263 g |
| Molybdenum, Mo | 3.664 mcg | 70 mcg | 5.2% | 8.2% | 1910 |
| Nickel, Ni | 3.377 mcg | ~ | |||
| Tin, Sn | 4.67 mcg | ~ | |||
| Rubidium, Rb | 78.4 mcg | ~ | |||
| Selenium, Se | 1.175 mcg | 55 mcg | 2.1% | 3.3% | 4681 g |
| Fluorine, F | 80.69 mcg | 4000 mcg | 2% | 3.1% | 4957 g |
| Chromium, Cr | 3.61 mcg | 50 mcg | 7.2% | 11.3% | 1385 g |
| Zinc, Zn | 0.4575 mg | 12 mg | 3.8% | 6% | 2623 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 2.658 g | ~ | |||
| Mono- and disaccharides (sugars) | 0.9 g | max 100 g | |||
| Glucose (dextrose) | 0.333 g | ~ | |||
| Maltose | 0.001 g | ~ | |||
| Sucrose | 0.569 g | ~ | |||
| Fructose | 0.187 g | ~ | |||
| Essential amino acids | 0.107 g | ~ | |||
| Arginine* | 0.053 g | ~ | |||
| Valin | 0.05 g | ~ | |||
| Histidine* | 0.02 g | ~ | |||
| Isoleucine | 0.041 g | ~ | |||
| Leucine | 0.07 g | ~ | |||
| Lysine | 0.053 g | ~ | |||
| Methionine | 0.02 g | ~ | |||
| Methionine + Cysteine | 0.037 g | ~ | |||
| Threonine | 0.04 g | ~ | |||
| Tryptophan | 0.013 g | ~ | |||
| Phenylalanine | 0.045 g | ~ | |||
| Phenylalanine+Tyrosine | 0.078 g | ~ | |||
| Nonessential amino acids | 0.219 g | ~ | |||
| Alanin | 0.045 g | ~ | |||
| Aspartic acid | 0.087 g | ~ | |||
| Glycine | 0.035 g | ~ | |||
| Glutamic acid | 0.2 g | ~ | |||
| Proline | 0.046 g | ~ | |||
| Serin | 0.056 g | ~ | |||
| Tyrosine | 0.033 g | ~ | |||
| Cysteine | 0.017 g | ~ | |||
| Sterols (sterols) | |||||
| Cholesterol | 17.73 mg | max 300 mg | |||
| beta sitosterol | 0.436 mg | ~ | |||
| Saturated fatty acids | |||||
| Saturated fatty acids | 0.1 g | max 18.7 g | |||
| 14:0 Miristinovaya | 0.001 g | ~ | |||
| 16:0 Palmitinaya | 0.073 g | ~ | |||
| 17:0 Margarine | 0.001 g | ~ | |||
| 18:0 Stearic | 0.029 g | ~ | |||
| 20:0 Arakhinovaya | 0.001 g | ~ | |||
| Monounsaturated fatty acids | 0.173 g | min 16.8 g | 1% | 1.6% | |
| 16:1 Palmitoleic | 0.013 g | ~ | |||
| 18:1 Oleic (omega-9) | 0.144 g | ~ | |||
| 20:1 Gadoleic (omega-9) | 0.001 g | ~ | |||
| Polyunsaturated fatty acids | 0.058 g | from 11.2 to 20.6 g | 0.5% | 0.8% | |
| 18:2 Linolevaya | 0.052 g | ~ | |||
| 18:3 Linolenic | 0.01 g | ~ | |||
| 20:4 Arachidonic | 0.003 g | ~ | |||
| Omega-6 fatty acids | 0.1 g | from 4.7 to 16.8 g | 2.1% | 3.3% |
Recipe for soup with dumplings. Calorie, chemical composition and nutritional value.
Nutritional value and chemical composition of “soup with dumplings”.
The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie content | 33.6 kcal | 1684 kcal | 2% | 6% | 5012 g |
| Squirrels | 1.5 g | 76 g | 2% | 6% | 5067 g |
| Fats | 1.2 g | 56 g | 2.1% | 6.3% | 4667 g |
| Carbohydrates | 4.3 g | 219 g | 2% | 6% | 5093 g |
| Water | 93 g | 2273 g | 4.1% | 12.2% | 2444 g |
| Vitamins | |||||
| Vitamin A, RE | 8.2 mcg | 900 mcg | 0.9% | 2.7% | 10976 g |
| beta carotene | 0.008 mg | 5 mg | 0.2% | 0.6% | 62500 g |
| Vitamin B1, thiamine | 0.034 mg | 1.5 mg | 2.3% | 6.8% | 4412 g |
| Vitamin B2, riboflavin | 0.023 mg | 1.8 mg | 1.3% | 3.9% | 7826 g |
| Vitamin B4, choline | 11.29 mg | 500 mg | 2.3% | 6.8% | 4429 g |
| Vitamin B5, pantothenic | 0.082 mg | 5 mg | 1.6% | 4.8% | 6098 g |
| Vitamin B6, pyridoxine | 0.038 mg | 2 mg | 1.9% | 5.7% | 5263 g |
| Vitamin B9, folates | 2.178 mcg | 400 mcg | 0.5% | 1.5% | 18365 g |
| Vitamin B12, cobalamin | 0.069 mcg | 3 mcg | 2.3% | 6.8% | 4348 g |
| Vitamin C, ascorbic acid | 1.32 mg | 90 mg | 1.5% | 4.5% | 6818 g |
| Vitamin D, calciferol | 0.061 mcg | 10 mcg | 0.6% | 1.8% | 16393 g |
| Vitamin E, alpha tocopherol, TE | 0.112 mg | 15 mg | 0.7% | 2.1% | 13393 g |
| Vitamin H, biotin | 0.753 mcg | 50 mcg | 1.5% | 4.5% | 6640 g |
| Vitamin K, phylloquinone | 0.5 mcg | 120 mcg | 0.4% | 1.2% | 24000 g |
| Vitamin RR, NE | 0.5317 mg | 20 mg | 2.7% | 8% | 3762 g |
| Macronutrients | |||||
| Potassium, K | 52.69 mg | 2500 mg | 2.1% | 6.3% | 4745 g |
| Calcium, Ca | 7.55 mg | 1000 mg | 0.8% | 2.4% | 13245 g |
| Silicon, Si | 0.187 mg | 30 mg | 0.6% | 1.8% | 16043 g |
| Magnesium, Mg | 4.16 mg | 400 mg | 1% | 3% | 9615 g |
| Sodium, Na | 6.7 mg | 1300 mg | 0.5% | 1.5% | 19403 |
| Sera, S | 18.01 mg | 1000 mg | 1.8% | 5.4% | 5552 g |
| Phosphorus, Ph | 18.4 mg | 800 mg | 2.3% | 6.8% | 4348 g |
| Chlorine, Cl | 11.74 mg | 2300 mg | 0.5% | 1.5% | 19591 |
| Microelements | |||||
| Bor, B | 10.8 mcg | ~ | |||
| Vanadium, V | 12.42 mcg | ~ | |||
| Iron, Fe | 0.242 mg | 18 mg | 1.3% | 3.9% | 7438 g |
| Yod, I | 1.13 mcg | 150 mcg | 0.8% | 2.4% | 13274 g |
| Cobalt, Co | 0.907 mcg | 10 mcg | 9.1% | 27.1% | 1103 g |
| Manganese, Mn | 0.0427 mg | 2 mg | 2.1% | 6.3% | 4684 g |
| Copper, Cu | 21.56 mcg | 1000 mcg | 2.2% | 6.5% | 4638 g |
| Molybdenum, Mo | 1.577 mcg | 70 mcg | 2.3% | 6.8% | 4439 g |
| Selenium, Se | 1.172 mcg | 55 mcg | 2.1% | 6.3% | 4693 g |
| Fluorine, F | 89.01 mcg | 4000 mcg | 2.2% | 6.5% | 4494 g |
| Chromium, Cr | 1.08 mcg | 50 mcg | 2.2% | 6.5% | 4630 g |
| Zinc, Zn | 0.1788 mg | 12 mg | 1.5% | 4.5% | 6711 g |
| Sterols (sterols) | |||||
| Cholesterol | 17.4 mg | max 300 mg |
The energy value of soup with dumplings is 33.6 kcal.
Primary Source: Created in the application by the user. Read more.
** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.
Children's soup with dumplings on kefir in a slow cooker
The multicooker is very popular among young mothers because it significantly saves their time. You can also cook soup for children using it.
Ingredients
- carrots, onions - 1 pc. (150 gr);
- potatoes - 5-6 pcs. (300 gr);
- chicken - 0.5 kg;
- bay leaf, fresh or dried herbs, seasoning for soup, salt - to taste;
Dumplings.
- kefir - half a multicooker glass (100 g);
- egg - 1 pc.;
- flour - 6 tablespoons
- salt - to taste.
Preparation
- Disassemble the meat, cut into pieces and place in the multicooker bowl. Fry the chicken without oil in the “Baking” mode for 10 minutes.
- Add chopped vegetables to the meat and fry for another 10 minutes in the same mode.
- Add potatoes, salt, sprinkle with seasoning, add bay leaves.
- Pour water into the multicooker bowl to the maximum possible level, switch the device to the “Stew” mode and leave the soup to cook for 1 hour. If the potatoes remain raw, you need to increase the cooking time.
- When the soup is almost ready, mix the egg with flour and kefir until smooth.
- Open the lid of the multicooker and spoon the dumplings into the soup by the teaspoon.
- Wait until the dumplings float to the surface, add herbs to the soup and turn off the multicooker.
The taste of kefir dumplings is liked not only by children, but also by adults.
Sources
- https://zakuski-salati.ru/sup-s-kletskami-vkusnaya-podborka-proverennyh-retseptov/
- https://webspoon.ru/receipt/detskijj-sup-s-kleckami
- https://sekreti-domovodstva.ru/sup-s-kleckami.html
- https://retsept-foto.ru/cook.php?gotovim=Kurinyj-sup-s-kletskami-dlja-rebenka-15-goda
- https://moy-povar.ru/sup-s-kleckami.html
- https://razvitie-malysha.ru/sup-s-kleckami/
- https://sup123.ru/iz-myasa-pticy/kurinye/recept-supa-s-klyockami-kak-v-detskom-sadu/
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Calories in Dumpling Soup. Chemical composition and nutritional value.
Nutritional value and chemical composition of “Soup with dumplings”.
The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie content | 45.56 kcal | 1684 kcal | 2.7% | 5.9% | 3696 g |
| Squirrels | 2.11 g | 76 g | 2.8% | 6.1% | 3602 g |
| Fats | 1 g | 56 g | 1.8% | 4% | 5600 g |
| Carbohydrates | 5.56 g | 219 g | 2.5% | 5.5% | 3939 g |
The energy value of Soup with dumplings is 45.56 kcal.
Primary Source: Created in the application by the user. Read more.
** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.
What are dumplings and how to prepare them?
A long time ago in Europe they came up with the idea of making small flour products from flour, water and eggs, which were given the name dumplings.
They have the shape of small balls or sticks; they are boiled and then used as an ingredient for soups or as a dish on their own. Now the recipe for small flour lumps has spread all over the world and in each country they have been given their own name. In Ukraine these are dumplings or floats, in Hungary and Transcarpathia - gambovitsy, in Belarus - jackdaws, in Germany - dumplings, and in Italy - gnocchi. There are many varieties of this flour product - potato, meat, cheese dumplings.
Today we will look at the classic version of preparing dumplings, which we will then use for soups.
Ingredients:
- chicken egg – 1 piece,
- drinking water – 40-50 ml,
- white wheat flour – 100-120 g,
- salt - a pinch.
Preparation:
1. Break a raw egg into a bowl, pour water into it and mix with a whisk.
2. Now add a little salt and gradually add the sifted flour. You can add dried or finely chopped fresh herbs to the dough to taste.
3. Knead the dough. It should be thick and elastic.
4. Divide the dough into several sausages and cut them into small cubes. You can stick the dumplings in the form of small balls.
Place the prepared dumplings on a floured board and work on the soup.
