Recipe for Pasta with stew. Calorie, chemical composition and nutritional value.

Calorie content of Pasta with beef stew. Chemical composition and nutritional value.

Nutritional value and chemical composition of “Pasta with beef stew.”

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	186 kcal	1684 kcal	11%	5.9%	905 g
Squirrels	8.5 g	76 g	11.2%	6%	894 g
Fats	10.7 g	56 g	19.1%	10.3%	523 g
Carbohydrates	13.7 g	219 g	6.3%	3.4%	1599 g

The energy value of Pasta with beef stew is 186 kcal.

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** 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.

Food preparation

Among pasta products, according to their preference, they choose horns, noodles, feathers, shells, vermicelli, spaghetti and other varieties.

A variety of vegetables are also used, in addition to the main ones, onions and carrots; options with tomatoes, bell peppers, mushrooms, zucchini or eggplants are possible.

To add piquancy to the dish, add Parmesan cheese with a bright salty taste or delicate Feta milk cheese.

You can use any kind of stew – chicken, pork, pork-beef, beef, turkey. Stew with chicken will make the most easily digestible and tender dish, with pork it will be fattier, and beef meat will appeal to lovers of lean foods.

The most easily digestible meat for the stomach is poultry; chicken stew can be used in the children's menu.

Recipe for Pasta with beef stew. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of “Pasta with beef stew.”

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	188.6 kcal	1684 kcal	11.2%	5.9%	893 g
Squirrels	8.2 g	76 g	10.8%	5.7%	927 g
Fats	10.5 g	56 g	18.8%	10%	533 g
Carbohydrates	12.8 g	219 g	5.8%	3.1%	1711 g
Alimentary fiber	1.6 g	20 g	8%	4.2%	1250 g
Water	38.8 g	2273 g	1.7%	0.9%	5858 g
Vitamins
beta carotene	0.001 mg	5 mg	500000 g
Vitamin B1, thiamine	0.063 mg	1.5 mg	4.2%	2.2%	2381 g
Vitamin B2, riboflavin	0.026 mg	1.8 mg	1.4%	0.7%	6923 g
Vitamin B4, choline	6.2 mg	500 mg	1.2%	0.6%	8065 g
Vitamin B5, pantothenic	0.243 mg	5 mg	4.9%	2.6%	2058 g
Vitamin B6, pyridoxine	0.046 mg	2 mg	2.3%	1.2%	4348 g
Vitamin B9, folates	2.896 mcg	400 mcg	0.7%	0.4%	13812 g
Vitamin E, alpha tocopherol, TE	0.384 mg	15 mg	2.6%	1.4%	3906 g
Vitamin K, phylloquinone	0.4 mcg	120 mcg	0.3%	0.2%	30000 g
Vitamin RR, NE	0.4095 mg	20 mg	2%	1.1%	4884 g
Macronutrients
Potassium, K	25.49 mg	2500 mg	1%	0.5%	9808 g
Calcium, Ca	8.69 mg	1000 mg	0.9%	0.5%	11507 g
Magnesium, Mg	17.38 mg	400 mg	4.3%	2.3%	2301 g
Sodium, Na	1.74 mg	1300 mg	0.1%	0.1%	74713 g
Phosphorus, Ph	51.6 mg	800 mg	6.5%	3.4%	1550 g
Microelements
Iron, Fe	0.621 mg	18 mg	3.5%	1.9%	2899 g
Manganese, Mn	0.7988 mg	2 mg	39.9%	21.2%	250 g
Copper, Cu	96.74 mcg	1000 mcg	9.7%	5.1%	1034 g
Selenium, Se	15.004 mcg	55 mcg	27.3%	14.5%	367 g
Zinc, Zn	0.4692 mg	12 mg	3.9%	2.1%	2558 g

The energy value of Pasta with beef stew is 188.6 kcal.

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Potatoes with meat in the oven

Potatoes baked with stewed beef is a very healthy dish due to the fact that it is not fried, but baked in the oven. No harmful carcinogens are formed during cooking.

Beef stew dishes. Recipe with potatoes in the oven.

The product has a pleasant taste and high calorie content.

Composition of ingredients

Product components:

Components	Dosages
Beef stew	500 g
Potato tubers	600 g
Onion	2 pcs.
Garlic cloves	3 pcs.
Salt	on demand

Step-by-step cooking process

Rules for preparing the product:

Potato tubers, garlic cloves, onions need to be peeled and washed. It is recommended to chop the garlic cloves with a knife. The onion needs to be chopped into cubes, the potatoes into slices.
Read also: Main menu and contraindications of the diet Disappearance
Next, you need to take a baking dish, coat it with oil, and lay out the onions. You need to put potatoes and garlic on top of the onion.
You need to put the beef stew along with the fat on top of the potatoes.
It is recommended to cover the pan with foil and place it in a preheated oven. Bake at 200°C for 45 minutes.

How to serve a dish

Potatoes are served hot on individual plates. You can serve the dish with mayonnaise or sour cream. The portion is sprinkled with dill.

Recipe for pasta with beef stew. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of “pasta with beef stew.”

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	139.5 kcal	1684 kcal	8.3%	5.9%	1207 g
Squirrels	7.2 g	76 g	9.5%	6.8%	1056 g
Fats	4.1 g	56 g	7.3%	5.2%	1366 g
Carbohydrates	18.5 g	219 g	8.4%	6%	1184 g
Alimentary fiber	1 g	20 g	5%	3.6%	2000 g
Water	80 g	2273 g	3.5%	2.5%	2841 g
Vitamins
Vitamin B1, thiamine	0.04 mg	1.5 mg	2.7%	1.9%	3750 g
Vitamin B2, riboflavin	0.042 mg	1.8 mg	2.3%	1.6%	4286 g
Vitamin B4, choline	16.96 mg	500 mg	3.4%	2.4%	2948 g
Vitamin B5, pantothenic	0.097 mg	5 mg	1.9%	1.4%	5155 g
Vitamin B6, pyridoxine	0.052 mg	2 mg	2.6%	1.9%	3846 g
Vitamin B9, folates	6.46 mcg	400 mcg	1.6%	1.1%	6192 g
Vitamin E, alpha tocopherol, TE	0.572 mg	15 mg	3.8%	2.7%	2622 g
Vitamin H, biotin	0.652 mcg	50 mcg	1.3%	0.9%	7669 g
Vitamin RR, NE	2.8145 mg	20 mg	14.1%	10.1%	711 g
Macronutrients
Potassium, K	84.66 mg	2500 mg	3.4%	2.4%	2953 g
Calcium, Ca	8.11 mg	1000 mg	0.8%	0.6%	12330 g
Silicon, Si	1.292 mg	30 mg	4.3%	3.1%	2322 g
Magnesium, Mg	9.19 mg	400 mg	2.3%	1.6%	4353 g
Sodium, Na	97.78 mg	1300 mg	7.5%	5.4%	1330 g
Sera, S	60.26 mg	1000 mg	6%	4.3%	1659 g
Phosphorus, Ph	60.8 mg	800 mg	7.6%	5.4%	1316 g
Chlorine, Cl	25.78 mg	2300 mg	1.1%	0.8%	8922 g
Microelements
Iron, Fe	1.005 mg	18 mg	5.6%	4%	1791
Yod, I	2.01 mcg	150 mcg	1.3%	0.9%	7463 g
Cobalt, Co	0.517 mcg	10 mcg	5.2%	3.7%	1934
Manganese, Mn	0.1874 mg	2 mg	9.4%	6.7%	1067 g
Copper, Cu	226.49 mcg	1000 mcg	22.6%	16.2%	442 g
Molybdenum, Mo	4.07 mcg	70 mcg	5.8%	4.2%	1720 g
Fluorine, F	72.03 mcg	4000 mcg	1.8%	1.3%	5553 g
Chromium, Cr	0.71 mcg	50 mcg	1.4%	1%	7042 g
Zinc, Zn	0.2287 mg	12 mg	1.9%	1.4%	5247 g
Sterols (sterols)
Cholesterol	16.6 mg	max 300 mg

The energy value of pasta with beef stew is 139.5 kcal.

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Borsch

Borscht with stewed beef is cooked in vegetable broth. The product is prepared quickly.

Beets, carrots, cabbage, onions, and spices are added to the soup.

Composition of ingredients

Canned beef stew dishes are prepared from:

Components	Dosages
Beef stew	jar
Cabbage	1/3 head of cabbage
Potato tubers	6 pcs.
Onion	1 PC.
Carrot root vegetables	1 PC.
Beet	2 pcs.
Tomato paste	70 g
Garlic cloves	4 things.
Sunflower oil	3 tbsp. l.
Sugar	30 g
Salt, black pepper powder, celery	on demand
bay leaf	1 PC.
Parsley dill	3 branches

Step-by-step cooking process

The dish is prepared according to the following rules:

Pour 1.5 liters of water into a saucepan and bring to a boil.
Potatoes, onions, carrot roots, and garlic cloves should be peeled and washed. Rinse the cabbage under the tap. Removing bad leaves.
The cabbage should be chopped and poured into boiling water.
It is recommended to cut the potatoes and celery into cubes and add them to the soup after 5 minutes. after cabbage.
The soup should be boiled, add spices, and cover with a lid.
Grind the carrots in a medium vegetable grater, chop the onion into cubes, and chop the garlic with a knife.
Next, you need to take a frying pan, heat it up, pour in oil, add onions, and sauté. Add carrots and garlic to the onion and fry until golden brown.
Peel the beets, chop them in a medium vegetable grinder, put them in a frying pan, and fry for 3 minutes.
Add tomato paste and pepper to the vegetables and simmer for 3 minutes.
After this, you need to pour 1 cup of broth from the saucepan, add salt, sugar, bay leaf, and simmer for 15 minutes.
Place the stewed vegetables in a saucepan, add the stewed beef, and boil. You can sprinkle with salt and pepper if necessary. It is recommended to cook the soup for another 5 minutes.

What can I add?

The soup can be cooked in beef, chicken or pork broth. You can add vinegar to the borscht so that the beets do not lose color.

How to serve a dish

The soup is served hot. Borscht is poured into plates. You can serve the product with mayonnaise and sour cream. Servings are sprinkled with parsley and dill.

Recipe for Pasta with beef stew. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of “Pasta with beef stew.”

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	82.9 kcal	1684 kcal	4.9%	5.9%	2031
Squirrels	2.3 g	76 g	3%	3.6%	3304 g
Fats	2 g	56 g	3.6%	4.3%	2800 g
Carbohydrates	13.9 g	219 g	6.3%	7.6%	1576 g
Alimentary fiber	1.2 g	20 g	6%	7.2%	1667 g
Water	80.3 g	2273 g	3.5%	4.2%	2831 g
Ash	0.181 g	~
Vitamins
Vitamin A, RE	51.7 mcg	900 mcg	5.7%	6.9%	1741 g
beta carotene	0.31 mg	5 mg	6.2%	7.5%	1613 g
Vitamin B1, thiamine	0.052 mg	1.5 mg	3.5%	4.2%	2885 g
Vitamin B2, riboflavin	0.018 mg	1.8 mg	1%	1.2%	10000 g
Vitamin B4, choline	10.39 mg	500 mg	2.1%	2.5%	4812 g
Vitamin B5, pantothenic	0.07 mg	5 mg	1.4%	1.7%	7143 g
Vitamin B6, pyridoxine	0.047 mg	2 mg	2.4%	2.9%	4255 g
Vitamin B9, folates	4.493 mcg	400 mcg	1.1%	1.3%	8903 g
Vitamin C, ascorbic acid	0.17 mg	90 mg	0.2%	0.2%	52941 g
Vitamin E, alpha tocopherol, TE	1.114 mg	15 mg	7.4%	8.9%	1346 g
Vitamin H, biotin	0.441 mcg	50 mcg	0.9%	1.1%	11338 g
Vitamin K, phylloquinone	0.4 mcg	120 mcg	0.3%	0.4%	30000 g
Vitamin RR, NE	0.8906 mg	20 mg	4.5%	5.4%	2246 g
Niacin	0.462 mg	~
Macronutrients
Potassium, K	45.04 mg	2500 mg	1.8%	2.2%	5551 g
Calcium, Ca	9.73 mg	1000 mg	1%	1.2%	10277 g
Silicon, Si	0.792 mg	30 mg	2.6%	3.1%	3788 g
Magnesium, Mg	11.03 mg	400 mg	2.8%	3.4%	3626 g
Sodium, Na	2.11 mg	1300 mg	0.2%	0.2%	61611 g
Sera, S	16.77 mg	1000 mg	1.7%	2.1%	5963 g
Phosphorus, Ph	26 mg	800 mg	3.3%	4%	3077 g
Chlorine, Cl	17.02 mg	2300 mg	0.7%	0.8%	13514 g
Microelements
Aluminium, Al	21.5 mcg	~
Bor, B	6.1 mcg	~
Iron, Fe	0.535 mg	18 mg	3%	3.6%	3364 g
Yod, I	0.39 mcg	150 mcg	0.3%	0.4%	38462 g
Cobalt, Co	0.47 mcg	10 mcg	4.7%	5.7%	2128 g
Lithium, Li	0.172 mcg	~
Manganese, Mn	0.1224 mg	2 mg	6.1%	7.4%	1634 g
Copper, Cu	141.74 mcg	1000 mcg	14.2%	17.1%	706 g
Molybdenum, Mo	2.494 mcg	70 mcg	3.6%	4.3%	2807 g
Nickel, Ni	0.092 mcg	~
Rubidium, Rb	14.6 mcg	~
Selenium, Se	0.003 µg	55 mcg	1833333 g
Fluorine, F	78.09 mcg	4000 mcg	2%	2.4%	5122 g
Chromium, Cr	0.5 mcg	50 mcg	1%	1.2%	10000 g
Zinc, Zn	0.1662 mg	12 mg	1.4%	1.7%	7220 g
Digestible carbohydrates
Starch and dextrins	13.012 g	~
Mono- and disaccharides (sugars)	0.8 g	max 100 g
Glucose (dextrose)	0.112 g	~
Sucrose	0.3 g	~
Fructose	0.066 g	~
Essential amino acids	0.018 g	~
Arginine*	0.006 g	~
Valin	0.002 g	~
Histidine*	0.001 g	~
Isoleucine	0.002 g	~
Leucine	0.003 g	~
Lysine	0.003 g	~
Methionine	0.001 g	~
Methionine + Cysteine	0.001 g	~
Threonine	0.002 g	~
Tryptophan	0.001 g	~
Phenylalanine	0.002 g	~
Phenylalanine+Tyrosine	0.004 g	~
Nonessential amino acids	0.037 g	~
Alanin	0.003 g	~
Aspartic acid	0.006 g	~
Glycine	0.002 g	~
Glutamic acid	0.013 g	~
Proline	0.002 g	~
Serin	0.002 g	~
Tyrosine	0.001 g	~
Cysteine	0.001 g	~
Sterols (sterols)
beta sitosterol	3.365 mg	~
Saturated fatty acids
Saturated fatty acids	0.2 g	max 18.7 g
16:0 Palmitinaya	0.104 g	~
18:0 Stearic	0.069 g	~
20:0 Arakhinovaya	0.005 g	~
22:0 Begenovaya	0.012 g	~
Monounsaturated fatty acids	0.4 g	min 16.8 g	2.4%	2.9%
18:1 Oleic (omega-9)	0.399 g	~
Polyunsaturated fatty acids	1.006 g	from 11.2 to 20.6 g	9%	10.9%
18:2 Linolevaya	1.006 g	~

The energy value of Pasta with beef stew is 82.9 kcal.

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Calorie content of Pasta with stew. Chemical composition and nutritional value.

Nutritional value and chemical composition of “Pasta with stew”.

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	186 kcal	1684 kcal	11%	5.9%	905 g
Squirrels	8.5 g	76 g	11.2%	6%	894 g
Fats	10.7 g	56 g	19.1%	10.3%	523 g
Carbohydrates	13.7 g	219 g	6.3%	3.4%	1599 g

The energy value of Pasta with stewed meat is 186 kcal.

Primary Source: Created in the application by the user. Read more.

Dish with vegetables

Time: 35–40 min.
Number of servings: 3-4 persons.
Difficulty: Easy for beginners.

In addition to celery, you can add any vegetables you like to stews and pastas. The taste of the dish will only benefit from this.

Ingredients:

pasta (spirals), stewed pork – 0.2 kg each;
onion, celery (root) - 1 pc.;
spinach – 1 bunch;
salt.

Cooking methods:

Fry finely chopped onion until softened, add finely grated celery and chopped spinach. Simmer over low heat until the spinach wilts.
Add stewed pork, dry spirals, salt and stir.
Cover with a lid and simmer for 10 minutes.

Recipe for pasta with beef stew. Calorie, chemical composition and nutritional value.

pasta with beef stew
is rich in vitamins and minerals such as: vitamin B1 - 11.9%, vitamin E - 12.4%, vitamin PP - 31.4%, silicon - 13.5%, phosphorus - 19.1%, iron - 13.5%, cobalt - 16.2%, manganese - 29.1%, copper - 70.7%, molybdenum - 18.2%

Vitamin B1
is part of the most important enzymes of carbohydrate and energy metabolism, providing the body with energy and plastic substances, as well as the metabolism of branched amino acids. A lack of this vitamin leads to serious disorders of the nervous, digestive and cardiovascular systems.
Vitamin E
has antioxidant properties, is necessary for the functioning of the gonads and heart muscle, and is a universal stabilizer of cell membranes. With vitamin E deficiency, hemolysis of erythrocytes and neurological disorders are observed.
Vitamin PP
is involved in redox reactions of energy metabolism. Insufficient vitamin intake is accompanied by disruption of the normal condition of the skin, gastrointestinal tract and nervous system.
Silicon
is included as a structural component in glycosaminoglycans and stimulates collagen synthesis.
Phosphorus
takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is part of phospholipids, nucleotides and nucleic acids, and is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, and rickets.
Iron
is part of proteins with various functions, including enzymes. Participates in the transport of electrons and oxygen, ensures the occurrence of redox reactions and activation of peroxidation. Insufficient consumption leads to hypochromic anemia, myoglobin deficiency atony of skeletal muscles, increased fatigue, myocardiopathy, and atrophic gastritis.
Cobalt
is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism.
Manganese
is involved in the formation of bone and connective tissue, and is part of enzymes involved in the metabolism of amino acids, carbohydrates, and catecholamines; necessary for the synthesis of cholesterol and nucleotides. Insufficient consumption is accompanied by slower growth, disturbances in the reproductive system, increased fragility of bone tissue, and disturbances in carbohydrate and lipid metabolism.
Copper
is part of enzymes that have redox activity and are involved in the metabolism of iron, stimulates the absorption of proteins and carbohydrates. Participates in the processes of providing oxygen to the tissues of the human body. Deficiency is manifested by disturbances in the formation of the cardiovascular system and skeleton, and the development of connective tissue dysplasia.
Molybdenum
is a cofactor for many enzymes that ensure the metabolism of sulfur-containing amino acids, purines and pyrimidines.

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How many calories are in 100 grams of pasta?

Pasta is not only tasty, but also a healthy product. Due to the content of vitamin B in products made from durum wheat, a person feels a surge of strength and energy for a long time. Amino acids help normalize sleep and mood, and fiber helps remove all harmful substances from the body and restores intestinal function.

The Italian product differs from the domestic one in composition. In the first case, only flour and water are used, in the second, eggs and butter are added.

Flour for making pasta can be of baking, hard, or glassy varieties. The first option is considered more beneficial for the body. Depending on the type, the calorie content of the product (dry) is 320-360 kcal. About the same numbers for or.

For your diet, it is better to choose products made from rice or buckwheat flour.

The products of the well-known brand “Makfa” (only durum wheat is used) have 345 kcal, the products do not become overcooked and keep their shape. Barilla has a higher figure - 360 kcal. Spaghetti, bows, lasagna sheets, feathers are distinguished by their excellent taste and high quality. Manufacturers can add tomatoes, spinach, carrots, spices and herbs to create beautiful and more savory pasta.

Recipe for Pasta with beef stew. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of “Pasta with beef stew.”

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	94.6 kcal	1684 kcal	5.6%	5.9%	1780 g
Squirrels	5.7 g	76 g	7.5%	7.9%	1333 g
Fats	5.6 g	56 g	10%	10.6%	1000 g
Carbohydrates	5.3 g	219 g	2.4%	2.5%	4132 g
Water	60.1 g	2273 g	2.6%	2.7%	3782 g
Macronutrients
Calcium, Ca	2.7 mg	1000 mg	0.3%	0.3%	37037 g
Magnesium, Mg	0.6 mg	400 mg	0.2%	0.2%	66667 g
Sodium, Na	0.54 mg	1300 mg	240741 g
Sera, S	0.6 mg	1000 mg	0.1%	0.1%	166667 g
Chlorine, Cl	0.84 mg	2300 mg	273810 g
Microelements
Iron, Fe	0.001 mg	18 mg	1800000 g
Manganese, Mn	0.0009 mg	2 mg	222222 g
Copper, Cu	0.36 mcg	1000 mcg	277778 g
Molybdenum, Mo	0.961 mcg	70 mcg	1.4%	1.5%	7284 g
Fluorine, F	60.05 mcg	4000 mcg	1.5%	1.6%	6661 g

The energy value of Pasta with beef stew is 94.6 kcal.

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Pearl barley with stewed meat

Pearl barley goes well with stewed meat. Beef is stewed with vegetables and then pearl barley is added. To make pearl barley softer, it is soaked for 8 hours.

Composition of ingredients

Beef stew dishes are prepared from:

Components	Dosages
Pearl barley	300 g
Canned stewed meat	500 g
Onion	1 PC.
carrot root vegetable	1 PC.
Salt	on demand

Step-by-step cooking process

The product is made like this:

It is recommended to soak pearl barley in water for 8 hours.
In the morning you need to drain the water and rinse the cereal.
Pour water into a saucepan, boil it, and pour in the cereal. You need to cook the porridge for 15 minutes.
The onion should be peeled and chopped into cubes. Peel, rinse, and chop carrot roots in a medium vegetable grater.
It is recommended to fry onions and carrots in a frying pan. It’s better to take a large frying pan so that all the grains and meat fit in.
Next you need to open the jar, pour the meat into the frying pan, but without fat. If you like fatty foods, put the stew with fat. Simmer the mixture for 2 minutes.
You need to drain the water from the pearl barley and put the porridge in the frying pan.
Mix all ingredients, sprinkle with salt, simmer for 10 minutes.

How to serve a dish

Pearl barley with meat is served hot. The dish should be placed on plates and sprinkled with parsley or dill.

Recipe for Pasta with stew (beef). Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of “Pasta with stew (beef)”.

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	138.4 kcal	1684 kcal	8.2%	5.9%	1217 g
Squirrels	7.9 g	76 g	10.4%	7.5%	962 g
Fats	6.1 g	56 g	10.9%	7.9%	918 g
Carbohydrates	12.9 g	219 g	5.9%	4.3%	1698 g
Organic acids	0.1 g	~
Alimentary fiber	1.5 g	20 g	7.5%	5.4%	1333 g
Water	79 g	2273 g	3.5%	2.5%	2877 g
Ash	1.1881 g	~
Vitamins
Vitamin A, RE	248.5 mcg	900 mcg	27.6%	19.9%	362 g
Retinol	0.003 mg	~
beta carotene	1.472 mg	5 mg	29.4%	21.2%	340 g
Vitamin B1, thiamine	0.041 mg	1.5 mg	2.7%	2%	3659 g
Vitamin B2, riboflavin	0.07 mg	1.8 mg	3.9%	2.8%	2571 g
Vitamin B5, pantothenic	0.142 mg	5 mg	2.8%	2%	3521 g
Vitamin B6, pyridoxine	0.131 mg	2 mg	6.6%	4.8%	1527 g
Vitamin B9, folates	6.838 mcg	400 mcg	1.7%	1.2%	5850 g
Vitamin C, ascorbic acid	0.89 mg	90 mg	1%	0.7%	10112 g
Vitamin E, alpha tocopherol, TE	0.585 mg	15 mg	3.9%	2.8%	2564 g
Vitamin H, biotin	0.222 mcg	50 mcg	0.4%	0.3%	22523 g
Vitamin K, phylloquinone	1.7 mcg	120 mcg	1.4%	1%	7059 g
Vitamin RR, NE	3.5905 mg	20 mg	18%	13%	557 g
Niacin	1.616 mg	~
Macronutrients
Potassium, K	158.18 mg	2500 mg	6.3%	4.6%	1580 g
Calcium, Ca	21.97 mg	1000 mg	2.2%	1.6%	4552 g
Silicon, Si	0.768 mg	30 mg	2.6%	1.9%	3906 g
Magnesium, Mg	17.38 mg	400 mg	4.3%	3.1%	2301 g
Sodium, Na	222 mg	1300 mg	17.1%	12.4%	586 g
Sera, S	80.15 mg	1000 mg	8%	5.8%	1248 g
Phosphorus, Ph	89.3 mg	800 mg	11.2%	8.1%	896 g
Chlorine, Cl	134.25 mg	2300 mg	5.8%	4.2%	1713 g
Microelements
Aluminium, Al	106.1 mcg	~
Bor, B	32.2 mcg	~
Iron, Fe	1.37 mg	18 mg	7.6%	5.5%	1314 g
Yod, I	0.77 mcg	150 mcg	0.5%	0.4%	19481
Cobalt, Co	1.142 mcg	10 mcg	11.4%	8.2%	876 g
Lithium, Li	0.774 mcg	~
Manganese, Mn	0.1508 mg	2 mg	7.5%	5.4%	1326 g
Copper, Cu	150.4 mcg	1000 mcg	15%	10.8%	665 g
Molybdenum, Mo	2.629 mcg	70 mcg	3.8%	2.7%	2663 g
Nickel, Ni	0.484 mcg	~
Rubidium, Rb	76.7 mcg	~
Selenium, Se	0.013 mcg	55 mcg	423077 g
Fluorine, F	161.27 mcg	4000 mcg	4%	2.9%	2480 g
Chromium, Cr	0.74 mcg	50 mcg	1.5%	1.1%	6757 g
Zinc, Zn	0.2742 mg	12 mg	2.3%	1.7%	4376 g
Digestible carbohydrates
Starch and dextrins	12.911 g	~
Mono- and disaccharides (sugars)	2.6 g	max 100 g
Glucose (dextrose)	0.532 g	~
Sucrose	1.4993 g	~
Fructose	0.3224 g	~
Essential amino acids	0.0863 g	~
Arginine*	0.3277 g	~
Valin	0.3675 g	~
Histidine*	0.2136 g	~
Isoleucine	0.2044 g	~
Leucine	0.3813 g	~
Lysine	0.4531 g	~
Methionine	0.1285 g	~
Methionine + Cysteine	0.2025 g	~
Threonine	0.2073 g	~
Tryptophan	0.0945 g	~
Phenylalanine	0.2041 g	~
Phenylalanine+Tyrosine	0.3563 g	~
Nonessential amino acids	0.1836 g	~
Alanin	0.3154 g	~
Aspartic acid	0.4253 g	~
Hydroxyproline	0.0838 g	~
Glycine	0.3005 g	~
Glutamic acid	0.8138 g	~
Proline	0.286 g	~
Serin	0.2053 g	~
Tyrosine	0.1523 g	~
Cysteine	0.0746 g	~
Sterols (sterols)
Cholesterol	35.07 mg	max 300 mg
beta sitosterol	0.3796 mg	~
Saturated fatty acids
Saturated fatty acids	2.9 g	max 18.7 g
16:0 Palmitinaya	0.0118 g	~
18:0 Stearic	0.0078 g	~
20:0 Arakhinovaya	0.0006 g	~
22:0 Begenovaya	0.0013 g	~
Monounsaturated fatty acids	0.0452 g	min 16.8 g	0.3%	0.2%
18:1 Oleic (omega-9)	0.045 g	~
Polyunsaturated fatty acids	0.1135 g	from 11.2 to 20.6 g	1%	0.7%
18:2 Linolevaya	0.1135 g	~

The energy value of Pasta with stew (beef) is 138.4 kcal.

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Recipe for Pasta with beef stew. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of “Pasta with beef stew.”

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	175.6 kcal	1684 kcal	10.4%	5.9%	959 g
Squirrels	9.5 g	76 g	12.5%	7.1%	800 g
Fats	6 g	56 g	10.7%	6.1%	933 g
Carbohydrates	20.9 g	219 g	9.5%	5.4%	1048 g
Alimentary fiber	1.3 g	20 g	6.5%	3.7%	1538 g
Water	73.8 g	2273 g	3.2%	1.8%	3080 g
Ash	1.478 g	~
Vitamins
Vitamin B1, thiamine	0.046 mg	1.5 mg	3.1%	1.8%	3261 g
Vitamin B2, riboflavin	0.06 mg	1.8 mg	3.3%	1.9%	3000 g
Vitamin B4, choline	19.16 mg	500 mg	3.8%	2.2%	2610 g
Vitamin B5, pantothenic	0.109 mg	5 mg	2.2%	1.3%	4587 g
Vitamin B6, pyridoxine	0.114 mg	2 mg	5.7%	3.2%	1754 g
Vitamin B9, folates	7.299 mcg	400 mcg	1.8%	1%	5480 g
Vitamin E, alpha tocopherol, TE	0.679 mg	15 mg	4.5%	2.6%	2209 g
Vitamin H, biotin	0.737 mcg	50 mcg	1.5%	0.9%	6784 g
Vitamin RR, NE	3.8832 mg	20 mg	19.4%	11%	515 g
Niacin	1.677 mg	~
Macronutrients
Potassium, K	118.94 mg	2500 mg	4.8%	2.7%	2102 g
Calcium, Ca	11.52 mg	1000 mg	1.2%	0.7%	8681 g
Silicon, Si	1.46 mg	30 mg	4.9%	2.8%	2055 g
Magnesium, Mg	11.77 mg	400 mg	2.9%	1.7%	3398 g
Sodium, Na	429.04 mg	1300 mg	33%	18.8%	303 g
Sera, S	82.81 mg	1000 mg	8.3%	4.7%	1208 g
Phosphorus, Ph	83.8 mg	800 mg	10.5%	6%	955 g
Chlorine, Cl	464.36 mg	2300 mg	20.2%	11.5%	495 g
Microelements
Iron, Fe	1.353 mg	18 mg	7.5%	4.3%	1330 g
Yod, I	0.55 mcg	150 mcg	0.4%	0.2%	27273 g
Cobalt, Co	0.693 mcg	10 mcg	6.9%	3.9%	1443 g
Manganese, Mn	0.2131 mg	2 mg	10.7%	6.1%	939 g
Copper, Cu	257.69 mcg	1000 mcg	25.8%	14.7%	388 g
Molybdenum, Mo	5.401 mcg	70 mcg	7.7%	4.4%	1296 g
Fluorine, F	48.54 mcg	4000 mcg	1.2%	0.7%	8241 g
Chromium, Cr	0.8 mcg	50 mcg	1.6%	0.9%	6250 g
Zinc, Zn	0.2628 mg	12 mg	2.2%	1.3%	4566 g
Digestible carbohydrates
Starch and dextrins	21.496 g	~
Mono- and disaccharides (sugars)	0.8 g	max 100 g
Galactose	0.04 g	~
Glucose (dextrose)	0.033 g	~
Maltose	0.609 g	~
Sucrose	0.033 g	~
Fructose	0.011 g	~
Essential amino acids
Arginine*	0.448 g	~
Valin	0.54 g	~
Histidine*	0.286 g	~
Isoleucine	0.358 g	~
Leucine	0.674 g	~
Lysine	0.538 g	~
Methionine	0.186 g	~
Methionine + Cysteine	0.332 g	~
Threonine	0.314 g	~
Tryptophan	0.128 g	~
Phenylalanine	0.383 g	~
Phenylalanine+Tyrosine	0.622 g	~
Nonessential amino acids
Alanin	0.426 g	~
Aspartic acid	0.528 g	~
Hydroxyproline	0.085 g	~
Glycine	0.423 g	~
Glutamic acid	1.897 g	~
Proline	0.64 g	~
Serin	0.386 g	~
Tyrosine	0.239 g	~
Cysteine	0.145 g	~
Sterols (sterols)
Cholesterol	24.96 mg	max 300 mg
Saturated fatty acids
Saturated fatty acids	2.9 g	max 18.7 g
16:0 Palmitinaya	0.066 g	~
18:0 Stearic	0.004 g	~
Monounsaturated fatty acids	0.051 g	min 16.8 g	0.3%	0.2%
16:1 Palmitoleic	0.004 g	~
18:1 Oleic (omega-9)	0.047 g	~
Polyunsaturated fatty acids	0.157 g	from 11.2 to 20.6 g	1.4%	0.8%
18:2 Linolevaya	0.15 g	~
18:3 Linolenic	0.004 g	~
Omega-6 fatty acids	0.1 g	from 4.7 to 16.8 g	2.1%	1.2%

The energy value of Pasta with beef stew is 175.6 kcal.

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Calorie content of pasta with stew. Chemical composition and nutritional value.

Nutritional value and chemical composition of “pasta with stew”.

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	243 kcal	1684 kcal	14.4%	5.9%	693 g
Squirrels	10.52 g	76 g	13.8%	5.7%	722 g
Fats	11.11	56 g	19.8%	8.1%	504 g
Carbohydrates	18.66 g	219 g	8.5%	3.5%	1174 g

The energy value of pasta with stewed meat is 243 kcal.

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Buckwheat with meat and mushrooms

Buckwheat goes well with mushrooms and meat. The dish is cooked in a frying pan. Mushrooms are pre-fried with onions, stewed meat is added. Buckwheat is added last and stewed. During stewing, the cereal acquires the aroma of meat and mushrooms. You can use forest (white) mushrooms for the dish. If there are no forest mushrooms, champignons and oyster mushrooms will do. Mushrooms must be fresh. If you use canned mushrooms, it is better to remove salt from the recipe.

Composition of ingredients

Beef stew dishes are prepared from:

Components	Dosages
Buckwheat	300 g
Onion	1 PC.
Fresh mushrooms	300 g
Sunflower oil	45 ml
Stewed meat	1 jar
Dill	5 branches
Black pepper powder, salt	how much do you need

Step-by-step cooking process

Buckwheat should be poured into boiling water and cooked for 15-20 minutes.
Wash the mushrooms and chop into medium pieces.
The onion should be peeled, washed, and fried for 7 minutes. in a frying pan, add mushrooms, simmer for 15 minutes.
You need to drain the water from the buckwheat and open the can of meat.
Next, after the mushrooms are ready, add the stew, buckwheat, mix the ingredients, and simmer for 2 minutes.

What can I add?

You can add carrots to the dish. It is fried together with onions. Spices include black peppercorns, allspice, and bay leaves.

How to serve a dish

Place the buckwheat on a plate and sprinkle with parsley and dill. The dish is recommended to be consumed hot or warm.