How many calories are in vegetable stew with different ingredients?

Jan-4-2013 Author: KoshkaS.

Name a dish that is not at all difficult to prepare, and at the same time has wonderful taste and nutritional properties. So, dear reader, this is a vegetable stew. The calorie content of this dish is of interest to many, and this is no coincidence. Vegetables are an essential part of any diet aimed at losing weight. And we shouldn’t forget about their benefits for our health.

Vegetable stew can be used as an independent dish, as well as an excellent side dish. But it would be better to give preference to the first option, especially if you are on a diet. This will make the vegetable stew more beneficial. Almost any vegetables can be used in preparing vegetable stew.

However, the most common set of them includes potatoes, carrots, cauliflower, tomatoes, peppers and green peas.

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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Calorie table for pork dishes

Pork is considered one of the most consumed meats in the world. This is due to its high processing properties, both into sausages and carcass parts.

pork ribs baked in a sleeve

Calorie table for pork dishes:

pork steak

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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Benefits of vegetables for gastritis

Let us briefly note the positive properties of some vegetables that are included in stews for gastritis.

• Potatoes : this vegetable has a beneficial effect on the functioning of the intestines and stomach, retaining its beneficial properties even with mild heat treatment. Ripe varieties of red color are considered more useful for gastritis;
• Cauliflower and relieves pain;
• Pumpkin : rich in proteins, carbohydrates, vitamins, mineral salts. This conglomerate helps improve bile separation and reduce acidity levels;
• Beetroot : has anti-inflammatory and analgesic effects, is an excellent stimulant;
• Asparagus : its advantages are anti-ulcer and healing properties. However, it is contraindicated for gastritis with high acidity and its acute forms;
• Celery , parsley , dill : in addition to the fact that they neutralize hydrochloric acid, they also have the ability to eliminate cramps and cope with flatulence;
• Carrots : activates restoration processes in affected cells, has an antispasmodic effect, regulates carbohydrate metabolism, protects the walls of the stomach;
• Zucchini : helps regulate water balance, remove toxic and waste compounds from the digestive tract;

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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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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Calorie table for chicken dishes

Chicken meat contains less fat than pork or beef, so it can be used for dietary purposes. It is rich in iron, zinc, phosphorus, and also has a large vitamin group, which includes vitamins B, PP, C, E, A.

fried chicken dish

Calorie table for chicken dishes:

Important: Not all parts of chicken are dietary. Chicken leg is considered the most harmful part, and the most dietary part. In order to lose weight, it is not recommended to use chicken thigh for dietary dishes, including broth.

chicken and salad

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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Calorie content of sauces

Sauces are considered a seasoning for the main dish and side dish. They were first classified by the French as a replacement for salt and a transition to more diverse options.

sauces for all culinary occasions

Calorie table for sauces:

salsa and cheese sauce

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

What you need to know before cooking

Kitchen tools:

• a spacious baking tray for the oven (cooking vegetable stew in a pot is also allowed) with a diagonal of 20 cm;
• saucepan with a volume of 3 liters or more;
• spacious bowls (several pieces);
• wooden spatula and cutting board;

• tablespoons;
• kitchen scales or other measuring instruments;
• teaspoons;
• sharp knife;
• blender or choppers.

Ingredients: