An integral part of our daily food is vegetables. Vegetable stew is the most common dish cooked from them. This dish can have a variety of composition and tastes.
Vegetable stew is a good product for those who sits on a diet.It is caused by a fairly low calorie content of the dish. As a rule, the composition of stew from vegetables is determined by the season of the year, that is, depends on which vegetables are available. However, now any vegetable can be found on store shelves almost at any time of the year.
Calorie Vegetable Ragu.
Energy value vegetable Ragu. It makes it possible to attach it to dietary dishes, which means it is quite small. The composition of vegetable stew may vary, but there are some names of vegetables that are, it can be said by its main components. The variety of ingredients gives vegetable stew a lot of vitamins and trace elements for the health of human health.
Calorie and beneficial properties of vegetables included in stew
- belong to the most common components of the dish. It is very important to ensure that the fruits of what maturity are you consulting. The fact is that the dispersed fruits of eggplant is not suitable for food. It is explained by the fact that in the fruits of eggplant contains Solanin. Solanin is a poison-dangerous for the human body, which is produced by the Polenic Plants. The amount of this poison in vegetables increases, if you do not provide them with proper watering in hot weather or if the fruit peers. If you eat eggplants of proper maturity, this plant detects a variety of useful properties. The biological activity of substances belonging to eggplant has a positive impact on the state of many organs and systems of our body. Eggplants have the property of rapid saturation of the body, while having low calorie. This determines that nutritionists often recommend vegetable to overweight people.
- No less useful the component of vegetable stew is zucchin. This is an extremely useful vegetable. About 90% of its composition occupies water. The remaining 10% comes to a solid residue, which contains a large number of vitamins and trace elements. The zucchini includes various fatty acids (saturated and unsaturated), vitamins of group B, as well as vitamins A, E, C and PR. Minerals are found inside the zucchini: phosphorus, calcium, iron, magnesium and sodium. In the vegetable there are sugars and beta carotene. The zucchini is easily digested and has a diuretic effect, which gives vegetable ability to remove extra salt and water from the body. That is why its use is recommended to combat edema and obesity. Zucchini is one of the most famous and common dietary products. First of all, this is due to its record low among vegetables calorie.
- Tomatoes without which it costs rare recipe Vegetable Ragu.Also incredibly useful and in demand when applying diets for weight loss. This berry (which we are considered to be vegetable) has gained popularity among losing weights due to their low calorie and ability to dull hunger feeling. All this is given to tomatoes along with the ability to regulate metabolic processes and restore their violations. Many tomatoes are impossible to eat in one reception, as they contain a large number of "hidden liquid". In addition, they contribute to weight loss, tomatoes are useful for liver diseases, gastrointestinal tract, of cardio-vascular system. Tomato is often referred to as the means "from all diseases".
- Another extra useful product As part of vegetable stew - garlic. Thanks huge amount medical properties Garlic is rightfully considered a medicinal plant. Probably easier to list those parts of our body to which garlic does not affect. Calorie garlic is very low. In one head of this product contains only about 4 kcal. In addition, garlic does not have fat or carbohydrates in its composition. However, be careful! The reception of a large number of garlic may adversely affect the digestive system. It is impossible to eat the product during the exacerbation of gastrointestinal diseases.
- Carrots can also be a component of stew from vegetables.With relatively small caloric content (33 kcal / 100g), carrots have many useful properties. The main advantage is that it is in this vegetable that contains a lot of carotene (more only in the sea buckthorn). In addition, carrots are cheap and affordable at any time of the year. Therefore, it makes sense to include it in your vegetable stew.
- Calorie vegetable stew may increasedue to the content in it bulgarian pepper, At the same time, the nutritionality of the dish will increase. However, before refusing to pepper in this dish, think about how much benefit it can bring your body. After all, it contains vitamins of group B, vitamin A, vitamin C and vitamin RR. Moreover, bulgarian pepper It will increase in your body the concentration of phosphorus, sodium, iron, zinc, magnesium and iodine. Stimulate the intestinal work to peppers helps the indispensable fiber contained in it.
Vegetable stew is an excellent dietary dish that has a huge set of useful substances. It is easy to explain the fact that its composition includes many items of various vegetables. Moreover, you can use exactly the set of ingredients that you are closest and not afraid for your figure, because vegetables that are part of stew have low calorie.
About how to prepare a stew, retaining the nutrients of vegetables included in it, read in the article by vegetable stew in a slow cooker.
Ingredients of stew from vegetables
| potatoes | 500.0 (gram) |
| carrot | 3.0 (thing) |
| turnip | 2.0 (thing) |
| bulb onions | 2.0 (thing) |
| tomatoes | 2.0 (thing) |
| sunflower oil | 3.0 (table spoon) |
| wheat flour, first grade | 1.0 (table spoon) |
| red sweet pepper | 3.0 (thing) |
| water | 2.0 (Gran. Glass) |
| white cabbage | 100.0 (gram) |
| eggplant | 1.0 (piece) |
| salt cook | 1.0 (table spoon) |
| ground pepper black | 0.3 (Chain Spoon) |
| parsley | 20.0 (gram) |
Cooking method
Purified, washed vegetables cut into large cubes or pars. To put onions, carrots, turnips (or radish) to put onions, carrots, turnips (or radish), slightly fry (8-10 minutes), add cabbage, eggplant and fry another 5 tool, then put potatoes. In a frying pan, fry flour, dilute with water (or meat broth), add finely chopped tomatoes (or 2 tbsp. spoons of tomato puree) and boil. Pour vegetables cooked sauce, add salt, pepper (other spices, if necessary), cover the cauldron and stew for 15-20 minutes. Shortly until the readiness to put a red sweet pen and garlic, sliced \u200b\u200bwith small straws. When feeding the table, sprinkled with a parsley and (or) dill.
You can make your recipe with the loss of vitamins and minerals using the recipe calculator in the application.
Chemical composition and nutritional analysis
Nutritional value and chemical composition "Stegu from vegetables".
The table shows the content of food substances (caloric content, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible part.
| Nutrient. | amount | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% norm |
| Calorie | 57.3 kcal | 1684 kcal | 3.4% | 5.9% | 2939 g |
| Proteins | 1.2 g | 76 g | 1.6% | 2.8% | 6333 g |
| Fat. | 3 g | 56 g | 5.4% | 9.4% | 1867 |
| Carbohydrates | 6.9 g | 219 g | 3.2% | 5.6% | 3174 G. |
| Organic acids | 63.8 G. | ~ | |||
| Alimentary fiber | 3 g | 20 g | 15% | 26.2% | 667 g |
| Water | 84.9 g | 2273 | 3.7% | 6.5% | 2677 |
| Ash | 0.8 g | ~ | |||
| Vitamins | |||||
| Vitamin A, Ra | 1100 μg | 900 μg | 122.2% | 213.3% | 82 g |
| Retinol. | 1.1 mg | ~ | |||
| Vitamin B1, Tiamine | 0.06 mg. | 1.5 mg | 4% | 7% | 2500 g |
| Vitamin B2, Riboflavin | 0.04 mg. | 1.8 mg | 2.2% | 3.8% | 4500 g |
| Vitamin B4, Holin | 0.8 mg | 500 mg | 0.2% | 0.3% | 62500 g |
| Vitamin B5, pantothen | 0.1 mg | 5 mg | 2% | 3.5% | 5000 g |
| Vitamin B6, pyridoxine | 0.1 mg | 2 mg | 5% | 8.7% | 2000 |
| Vitamin B9, Folates | 8.1 μg | 400 μg | 2% | 3.5% | 4938 |
| Vitamin C, ascorbic | 26.8 mg | 90 mg | 29.8% | 52% | 336 g |
| Vitamin E, Alpha Tokoporol, TE | 1.4 mg | 15 mg | 9.3% | 16.2% | 1071 G. |
| Vitamin H, Biotin | 0.2 μg | 50 μg | 0.4% | 0.7% | 25000 g |
| Vitamin RR, NE | 0.7992 mg | 20 mg | 4% | 7% | 2503 g |
| Niacin | 0.6 mg | ~ | |||
| Macroelements | |||||
| Potassium, K. | 239.9 MG. | 2500 mg | 9.6% | 16.8% | 1042 G. |
| Calcium, CA. | 24.4 mg | 1000 mg | 2.4% | 4.2% | 4098 g |
| Silicon, SI | 0.03 mg | 30 mg | 0.1% | 0.2% | 100000 g |
| Magnesium, MG. | 15.8 mg | 400 mg | 4% | 7% | 2532 |
| Sodium, Na. | 17.2 mg | 1300 mg | 1.3% | 2.3% | 7558 G. |
| Sulfur, S. | 18.9 mg | 1000 mg | 1.9% | 3.3% | 5291 |
| Phosphorus, Phosphorus | 32.8 mg | 800 mg | 4.1% | 7.2% | 2439 G. |
| Chlorine, Cl. | 1011.9 mg | 2300 mg | 44% | 76.8% | 227 g |
| Microelements | |||||
| Aluminum, al | 318.3 μg | ~ | |||
| Bor, B. | 83.5 μg | ~ | |||
| Vanadium, V. | 40.1 μg | ~ | |||
| Iron, FE. | 0.6 mg | 18 mg | 3.3% | 5.8% | 3000 g |
| Iodine, I. | 2.3 μg | 150 μg | 1.5% | 2.6% | 6522 |
| Cobalt, Co. | 2.8 μg | 10 μg | 28% | 48.9% | 357 g |
| Lithium, LI | 15.8 μg | ~ | |||
| Manganese, MN. | 0.1279 MG. | 2 mg | 6.4% | 11.2% | 1564 G. |
| Copper, Cu. | 76 μg | 1000 μg | 7.6% | 13.3% | 1316 g |
| Molybdenum, Mo. | 7.3 μg | 70 μg | 10.4% | 18.2% | 959 g |
| Nickel, NI | 3.8 μg | ~ | |||
| Tin, SN. | 0.08 μg | ~ | |||
| Rubidium, RB. | 146.6 μg | ~ | |||
| Titan, TI | 0.2 μg | ~ | |||
| Fluorine, F. | 17.2 μg | 4000 μg | 0.4% | 0.7% | 23256 |
| Chrome, CR | 3.5 μg | 50 μg | 7% | 12.2% | 1429 g |
| Zinc, Zn. | 0.2692 mg | 12 mg | 2.2% | 3.8% | 4458 |
| Digested carbohydrates | |||||
| Starch and dextry | 3.7 G. | ~ | |||
| Mono- and Disaccharides (sugar) | 3.1 g | max 100 g |
Energy value Stew from vegetables It is 57.3 kcal.
Main source: Internet. .
** This table indicates the average norms of vitamins and minerals for an adult. If you want to know the rules, taking into account your sex, age and other factors, then use the application "My healthy ration."
Calculator recipe
Portion size (g)
Balance nutrients
An integral part of our daily food is vegetables. Vegetable stew is the most common dish cooked from them. This dish can have a variety of composition and tastes.
Vegetable stew is a good product for those who sits on a diet.It is caused by a fairly low calorie content of the dish. As a rule, the composition of stew from vegetables is determined by the season of the year, that is, depends on which vegetables are available. However, now any vegetable can be found on store shelves almost at any time of the year.
The energy value of vegetable stew well allows you to take it to dietary dishes, and therefore it is quite small. The composition of vegetable stew may vary, but there are some names of vegetables that are, it can be said by its main components. The variety of ingredients gives vegetable stew a lot of vitamins and trace elements for the health of human health.
Calorie and beneficial properties of vegetables included in stew
- Eggplant belong to the most common components of the dish. It is very important to ensure that the fruits of what maturity are you consulting. The fact is that the dispersed fruits of eggplant is not suitable for food. It is explained by the fact that in the fruits of eggplant contains Solanin. Solanin is a poison-dangerous for the human body, which is produced by the Polenic Plants. The amount of this poison in vegetables increases, if you do not provide them with proper watering in hot weather or if the fruit peers. If you eat eggplants of proper maturity, this plant detects a variety of useful properties. The biological activity of substances belonging to eggplant has a positive impact on the state of many organs and systems of our body. Eggplants have the property of rapid saturation of the body, while having low calorie. This determines that nutritionists often recommend vegetable to overweight people.
- No less useful the component of vegetable stew is zucchin This is an extremely useful vegetable. About 90% of its composition occupies water. The remaining 10% comes to a solid residue, which contains a large number of vitamins and trace elements. The zucchini includes various fatty acids (saturated and unsaturated), vitamins of group B, as well as vitamins A, E, C and PR. Minerals are found inside the zucchini: phosphorus, calcium, iron, magnesium and sodium. In the vegetable there are sugars and beta carotene. The zucchini is easily digested and has a diuretic effect, which gives vegetable ability to remove extra salt and water from the body. That is why its use is recommended to combat edema and obesity. Zucchini is one of the most famous and common dietary products. First of all, this is due to its record low among vegetables calorie.
- Tomatoes without which a rare recipe for vegetable stewAlso incredibly useful and in demand when applying diets for weight loss. This berry (which we are considered to be vegetable) has gained popularity among losing weights due to their low calorie and ability to dull hunger feeling. All this is given to tomatoes along with the ability to regulate metabolic processes and restore their violations. Many tomatoes are impossible to eat in one reception, as they contain a large number of "hidden liquid". In addition, that they contribute to weight loss, tomatoes are useful for diseases of the liver, gastrointestinal tract, cardiovascular system. Tomato is often referred to as the means "from all diseases".
- Another extra useful product consisting of vegetable steag - garlic. Due to the huge number of medical properties, garlic is considered to be a medicinal plant. Probably easier to list those parts of our body to which garlic does not affect. Calorie garlic is very low. In one head of this product contains only about 4 kcal. In addition, garlic does not have fat or carbohydrates in its composition. However, be careful! The reception of a large number of garlic may adversely affect the digestive system. It is impossible to eat the product during the exacerbation of gastrointestinal diseases.
- Carrots can also be a component of stew from vegetables.With relatively small caloric content (33 kcal / 100g), carrots have many useful properties. The main advantage is that it is in this vegetable that contains a lot of carotene (more only in the sea buckthorn). In addition, carrots are cheap and affordable at any time of the year. Therefore, it makes sense to include it in your vegetable stew.
- Calorie vegetable stew may increasedue to the content in it bulgarian pepper, At the same time, the nutritionality of the dish will increase. However, before refusing to pepper in this dish, think about how much benefit it can bring your body. After all, it contains vitamins of group B, vitamin A, vitamin C and vitamin RR. In addition, Bulgarian pepper will increase in your body the concentration of phosphorus, sodium, iron, zinc, magnesium and iodine. Stimulate the intestinal work to peppers helps the indispensable fiber contained in it.
Vegetable stew is an excellent dietary dish that has a huge set of useful substances. It is easy to explain the fact that its composition includes many items of various vegetables. Moreover, you can use exactly the set of ingredients that you are closest and not afraid for your figure, because vegetables that are part of stew have low calorie.
Ragu is simple and tasty dishhaving many analogues in the kitchens of different nations of the world. The name "Ragu" - French, and french cuisine He influenced Russian as a Russian kitchen, in which a dish with a similar name appeared. However, the composition of the dish was distinguished from Raga, traditionally preparing in France. Initially, slices were used for this dish miscellaneous meatwhich have long been extinguished on slow fire with the addition of beans, mushrooms or vegetables. In order for the stew to be thick, pieces of stale bread were added to the sauce. Or, if necessary, on the contrary, diluted wine. Despite the fact that in the distant past no one else knew about high kitchenThe dish was delicious, since it contained many different ingredients. The question of how many calories in stew was not standing, because in the past few people cared for their figure as it happens in our time. Calorie Ragu was rather an unconditional advantage, because he guaranteed a sense of long saturation.
The principle of cooking by long extinguishing on fire is such an ancient, which is difficult to deal with who first prepared stew. Dishes, similar to the French stew consider Hungary National dish, Irish, Belgians, Germans. Meat and vegetables are similarly extinguished in the countries of North America and Maghreb. Of course, each recipe has its own characteristics. Every people adds to their national dish Products peculiar to their country. Naturally, the caloric content of stew from this is changing. It can be assumed that such a dish was preparing more ancient Romans, the culture of which had a strong influence on French culture. It is hardly in ancient Rome, calories were considered in stew, and most likely, it was simply added to the dish that the foods giving the dish and make the dish. As it can be seen, in where the stew first appeared, it is quite difficult. But, since the resulting dish we call "Raga", it is obviously worth sticking to french recipe. Then what a dish, according to French culinary recipes, should be called "stew"?
What is stew?
In traditional stew, there must be beans or meat. Meat for stew can choose any, but it should be remembered that the caloric content of stew will be higher if used, for example, fatty pork. In the past, often as meat chose to game, since the hunt was a common way to produce food in those times. It must be said that the use of game made this dish more useful. The fact is that meat is less calorie, and it means that the calorie content of stew will be less than if you add meat of pets. It is interesting to know how many calories in stew prepared by the traditional recipe.
In the framework of Ragu must be present vegetables. The number of vegetables should be equal to the number of meat. It is allowed so that the meat is a little more. If it is preparing a stew with meat, then usually, the meat is prepared first separately, and then mixed with vegetables. The calorie content of stew in which meat is used can be from 120 to 240 kcal, depending on the ingredients. As can be seen, the recipe is not completely complicated, but at the same time the dish is derived delicious and nutritious.
Meat increases nutritive value Product because it is a protein necessary for our body. It certainly improves the taste characteristics of the dish. However, this does not mean at all that it is impossible to prepare stew without using meat. An exception from the recipe of such an ingredient as meat will significantly reduce the calorie content of stegu. In addition, it will be easier to assimilate, which is important for people suffering from diseases of the gastrointestinal tract. Vegetable stew will be an excellent alternative to the traditional stew also for those, then follows its figure or for other reasons can not use meat. So how many calories in vegetable stew?
Many vegetable stew recipes. The calorie content of vegetable stew can be changed at its discretion, adding such vegetables as potatoes or beans to it. But even if in stegu add the above vegetables, the caloric content of stew with vegetables will still remain low and it can be attributed to the discharge of dietary dishes. How will the caloric content of stew with vegetables vary if you change its ingredients a little?
Most. dietary recipe Vegetable stew is a recipe that includes zucchini, eggplant, carrots, onions, sweet Bulgarian peppers and tomatoes. All vegetables are cut into pieces and gradually added to the dish. The main thing is to remember that extinguishing should occur only on slow fire. This does not affect the calorieness of stew with vegetables. The fact is that in the process of such extinguishing products, the products mostly preserve the vitamins and useful substances contained in them and are obtained especially tasty. How many calories in vegetable stew prepared on this recipe? Caloriciness stew with vegetables will be only 52 kcal per 100 g. This is the perfect dish for those who are concerned about how many calories in stew. Despite the small content of calories in vegetable stew, it turns out nutritional dishThanks to the use of eggplants in the recipe.
Many prefer to prepare a stew with potatoes. Potatoes are traditionally appreciated in Russian cuisine for becoming nutritious and satisfying with it. The calorie content of vegetable stew with potatoes is significantly higher than the calorie content of vegetable stew in which potatoes are not used. In vegetable stew with potatoes, you can add such ingredients as: potatoes, bell pepper, carrots, onions, zucchini, tomatoes, cabbage. The dish is prepared in stages. First, the onions and carrots are roasted, then potatoes and zucchini are added. In order for vegetables not to be burned, it is necessary to add some water. After the potatoes reach half-ready, there are cabbage in stew. And the last place add pepper and tomatoes. Such a sequence in preparation makes it possible that all the ingredients of the Ragi are evenly prepared. The calorieness of stegu as a result is equal to 99 calories per 100 g. Such a number of calories in vegetable stew allows it to be in the category of dishes with medium calorie. And, nevertheless, it can be used even to those who consider calories in stew. 4.1428571428571
4.14 of 5 (7 votes)Vegetables and fruits are in any way and always useful for you products. And I think you know why, because these are vitamins in pure form. Therefore, take them as often as possible - a guarantee of health.
Personally, I am not a supporter of meat and so the whole diet is based only on vegetables and fruits. But lately I have something almost every day I prepare myself a vegetable stew, I hurt. And of course it does not do without knowing the caloric content of this dish, because I, like most girls try to maintain himself in shape.
Today I just allocate time to tell you in more detail about such a dish like a vegetable stew. I will say that the calorie content is simply nonsense and it is possible to leave how much your soul.
Components and calorie recipe
(caloric content and budding calculated approximately, without taking into account worship and horror)
| Product | Measure | Weight, gr | Proteins, gr | Fat, gr | Carbohydrates, G. | Calories, Kcal |
| Cook | 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 to 1 portion | 171 | 1.2 | 0.5 | 8.3 | 42.1 | |
| TOTAL 100 grams |
Material source: http://www.calorizator.ru/recipe/28
How to cook vegetable stew?
To prepare a classic stew we will need fresh vegetables (Potatoes, carrots, zucchini, eggplant, onions and tomato), which we carefully cut and fry separately on vegetable or olive oil.
You can also fry the vegetables in stages, adding them to the pan gradually, after each other.
After roasting, vegetables need to be folded into a deep saucepan, add some water, salt, add spices and stew on slow fire.
If you are not on a diet and do not want to calculate how many calories in a vegetable stew, then you can safely add roasted chopped meat. This dish It will become not only very tasty, satisfying and juicy, but also acquires a characteristic meat fragrance.
If the caloric content of stegu is of fundamental importance, then in the cooking process you can eliminate the stage of fringe vegetables.
This will allow not only to reduce consumption. vegetable fats Oils, but also will noticeably reduce the cooking time, as well as reduce the general caloric content of stegu.
Useful properties of vegetable stew
Stew made from vegetables is not only tasty, but also useful dish, first of all, for the stomach and intestines. This dish is easily absorbed by the body, and the zucchini, which is contained in it, allows you to control the proper work of the intestine, is useful in constipation and gastritis.
Vegetables themselves have a beneficial effect on our own body, supplying the necessary vitamins, alimentary fiber, organic acids and minerals, such as potassium, phosphorus, magnesium, iron, etc. low calorie Ragu allows you to use it in the evening of the day without worrying about unnecessary calories.
It is because of this, the stew also applied for therapeutic nutrition of people suffering from excess weight and obesity. Ragu will be simply indispensable for you, if you suffer from diabetes mellitus, because it contains zucchini and tomatoes, which have a rather low carbohydrate levels and sugars.
Material source: http://100diet.net/produkty/ragu.php
