Eating healthy is not boring at all. Crumbly porridge, stewed vegetables, meat cooked in a double boiler - and as a result you get a bright and varied table. Today we want to talk about how many calories are in vegetable stew. Why did you decide to consider this particular dish? Because it is very tasty, inexpensive and quick to prepare. If you don’t have certain vegetables, it doesn’t matter. Feel free to change them for others and the result will be a new dish that is in no way inferior to the original in taste.
Dietary properties:
Vegetables are a rich source of nutrients, thanks to which our body receives minerals so necessary for its successful functioning, such as iron, potassium, magnesium, phosphorus, and so on. In addition, vegetables contain a wide range of vitamins, organic acids and dietary fiber.
However, this is not all that vegetable stew can be useful for. As you know, the calorie content of vegetables is very low, so they will be an ideal therapeutic nutrition option for those who want to get rid of extra pounds. There is another important feature that determines the benefits of vegetables, in addition to their rich vitamin and mineral composition. So, for example, zucchini, tomatoes and cabbage contain very few carbohydrates, so they are recommended for consumption by people with diabetes.
Let us now consider what nutritional value vegetable stew has. Its calorie content is determined by many products included in its composition.
For convenience, we will take the following products: eggplant - 53.75 kcal per 100 g. product; pepper - 36.25 kcal; zucchini - 117 kcal; cabbage - 183.4 kcal; carrots - 56.54 kcal; onions - 15.64 kcal; green beans - 32 kcal; tomatoes - 41.31 kcal; Sunflower oil - 270 kcal; soybeefstrog. - 75.21 kcal per 100 g.
As a result of a simple calculation, we get 881 kcal. in 2450 grams of a dish such as vegetable stew.
Well, what exactly is the calorie content of vegetable stew? And here it is:
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Main conclusions
Stew is the simplest vegetable dish possible. You can add various foods, spices and herbs to it to diversify the classic taste. Dietary stew recipes should include:
- cabbage of any kind due to the large amount of fiber in its composition;
- carrots – as a source of vitamins and minerals;
- bell peppers and tomatoes for healthy heart and blood vessels.
The stew can be prepared on the stove, in the oven, or in the slow cooker. In this dish you can combine a large number of ingredients, adding dietary meat and legumes to increase the nutritional value.
Do you like this dish? Share your tips for making healthy stew!
Vegetable stew:
Products:
- Potatoes - 1 kg.
- Carrots - 1 pc.
- Onion – 2 pcs.
- Blue eggplants - 1 pc.
- Bell pepper – 2 pcs.
- Tomato juice
- Sunflower oil
- Garlic - 2-3 cloves
- Salt and spices - to taste
The potatoes are cut into cubes and lightly fried over high heat. Place it in a cauldron. The onion is cut into half rings.
The carrots are chopped on a coarse grater. Fry the onion and carrots in a deep frying pan until golden brown. Pour in a glass of tomato juice and simmer for another 10 minutes.
Pour the potatoes into the pot (so that the potatoes are covered. You can add a little boiled water). Bring everything to a boil, simmer for 20 minutes.
Cut the eggplants into cubes and add a little salt. Let the bitterness drain. After 10-15 minutes, lightly fry in a frying pan.
Combine with potatoes. Simmer over low heat for about 15 minutes. Cut the pepper into slices and mix with the stew about 7 minutes before the end.
Along with the pepper, you can add some finely chopped garlic and spices. You can also add greens. That's all!
The excellent taste and juiciness of ripe vegetables grown in environmentally friendly conditions is given to consumers by products produced near Moscow. Vegetables, berries, fruits and mushrooms undergo the most careful selection; only the highest quality products are subjected to quick “shock” freezing and packaged in convenient bags (calorizator). Vegetable mix 4 seasons Vegetable stew - the whole palette of autumn vegetables, neatly chopped and ready for cooking.
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Composition of vegetable mixture 4 seasons Vegetable stew
Vegetable mix Vegetable stew 4 seasons consists of: carrots, zucchini, eggplant, tomatoes, onions and sweet red and green peppers. The product is made without the use of fats and salt.
Chemical composition of vegetable mixture 4 seasons Vegetable stew deserves attention. It contains: beta-carotene, choline, vitamins A, B1, B2, B5, B6, B9, B12, C, E, H and PP, as well as the main minerals necessary and beneficial for the body, such as: potassium, calcium, magnesium, zinc, selenium, copper and manganese, iron, phosphorus and sodium.
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Vegetable mixture 4 seasons Vegetable stew in cooking
Vegetable mixture Vegetable stew 4 seasons can act as a separate full dish for a light dinner or a meatless lunch, serve as a hearty side dish or become the basis for many different dishes. Without defrosting the product, pour the contents of the package into a frying pan with heated sunflower or olive oil and fry for several minutes over high heat, stirring. Then reduce heat, add salt and spices to taste, cook for 15 minutes (calorizer). Combine Vegetable Stew with tomato paste and fresh basil to create a vegetarian pasta sauce.
Stew is a fairly popular dish with an interesting history. Vegetables serve as its main, and, perhaps, main component. A classic stew made from meat with the addition of various vegetables.
There is a legend about the origin of this dish: during the Hundred Years' War, a French city came under a long siege. Residents, in order not to die of hunger, brought leftover food to the main square, chopped it up and cooked it in a large cauldron (calorizer). This is how the first stew appeared, which saved the city and brought victory; it was called a dish of friendship and unity.
Now there are many recipes for vegetable stew. Moreover, it is prepared not only during the vegetable ripening season, but all year round. The Polish vegetable concern Hortex helps housewives with this.
He has been growing and freezing vegetables for many years using the most modern methods. The manufacturer Hortex guarantees the preservation of the freshness of the product, its taste, usefulness, and the absence of GMOs. He even released a vegetable mixture specifically for stews.
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Are vegetables harmful?
Vegetables can be harmful if you do not take into account the individual characteristics of the person consuming them. For example, such a healthy vegetable as white cabbage is contraindicated in case of increased gastric secretion, since it has the property of stimulating the secretion of digestive juices. It should not be used for pancreatitis.
When growing vegetables, various chemical fertilizers are used, which from the soil enter the plant cells and then harm human health. The surface can be treated for better preservation during long-term transportation.
Vegetable mixture Hortex stew in cooking
The Hortex vegetable stew takes about ten minutes to prepare; it can be eaten as a separate dish or as an addition to chicken and meat. The mixture is also suitable for making light soup. Moreover, the housewife can get creative by preparing it, for example, with fish, potatoes, rice or pasta.
Preparing a healthy dish quickly from quality ingredients is often not so easy to do. Therefore, quick-frozen foods, especially specially selected mixtures for certain dishes, will be an excellent help for any housewife (calorizator). According to the manufacturers, only ripe fresh vegetables grown in favorable conditions without the use of harmful fertilizers are used to make “4 Seasons” mixtures. The product can be stored in the freezer for up to 2 years and does not require prior defrosting. Do not refreeze, otherwise the entire vitamin and mineral composition of the mixture will be lost.
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How to eat vegetables correctly
The benefits of fresh vegetables eaten raw are well known. In this form, all biologically active compounds are preserved, which not only provide nutrition to the cells and tissues of the body, but also act on it like effective medicines. For therapeutic and prophylactic purposes, it is better to eat raw foods on an empty stomach, 0.5 - 1 hour before meals: during this time, the beneficial elements will be absorbed and show their healing properties.
However, not everyone and not always can eat raw food: they can be harmful to children and patients with chronic gastrointestinal pathologies. However, heat treatment should be as gentle as possible, no more than that which preserves the benefits of boiled vegetables. Valuable nutritional elements begin to be destroyed even at relatively low heating - +40 oC, and during high-temperature processing only a small part of them remains in the food.
Composition and beneficial properties of vegetable stew 4 seasons
Product composition: carrots, tomatoes, zucchini, peppers, eggplants, onions. Without the use of salt and fat.
Vegetable stew 4 seasons has in its chemical composition: beta-carotene, choline, vitamins A, B1, B2, B5, B6, B9, C, H and PP, as well as the main minerals necessary for the human body, such as potassium, calcium , magnesium, zinc, selenium, copper and manganese, iron, phosphorus and sodium. The product contains natural dietary fiber and fiber, which have a beneficial effect on the gastrointestinal tract, normalizing intestinal motility and preventing constipation.
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Recipe ingredients and calorie content
(calorie content and nutritional value are calculated approximately, excluding boiling and frying)
| Product | Measure | Weight, g | Proteins, g | Fats, gr | Carbohydrates, g | Calories, kcal |
| zucchini | 2 pcs | 2000 | 12 | 6 | 92 | 480 |
| eggplant | 1 PC | 130 | 1.56 | 0.13 | 5.85 | 31.2 |
| tomato | 250 gr | 250 | 1.5 | 0.5 | 10.5 | 50 |
| carrot | 80 gr | 80 | 1.04 | 0.08 | 5.52 | 25.6 |
| bulb onions | 80 gr | 80 | 1.12 | 0 | 8.32 | 32.8 |
| dill | 30 gr | 30 | 0.75 | 0.15 | 1.89 | 11.4 |
| Total | 2570 | 18 | 6.9 | 124.1 | 631 | |
| Total for 1 serving | 171 | 1.2 | 0.5 | 8.3 | 42.1 | |
| Total per 100 grams |
Source of material: https://www.calorizator.ru/recipe/28
4 seasons vegetable stew, frozen in cooking
The convenience of this type of product is that it is not necessary to use the entire package at once; you can pour out the required amount and put the rest in the freezer. When purchasing, pay attention to ensure that the product inside the package does not form one large lump - this indicates improper storage or re-freezing.
To prepare a healthy vegetable stew, you need to fry the contents of the package (or part of it) in vegetable oil, add water if desired, reduce the heat and simmer under the lid until tender. Add spices and seasonings at the end of cooking; the dish goes well with soy sauce.
Sources:
- prokalorijnost.ru
- www.calorizator.ru
- www.calorizator.ru
- www.calorizator.ru
Nutritional value depending on cooking method
Stewing is the most dietary way to prepare vegetable stew, but not everyone likes the taste of only natural vegetables. You can enhance the appetizingness of the dish with the help of aromatic spices.
Calorie content of vegetables that can be included in stews
If, in the process of preparing vegetables, you use vegetable oil to fry onions and carrots, the taste becomes brighter and richer, but the calorie content of the finished stew increases. Vegetables baked in the oven become drier and more concentrated, and therefore their nutritional value per 100 g increases.
