Recipe Rice with zucchini and carrots. Calorie, chemical composition and nutritional value.

Vegetable stew: ingredients

kilogram of young zucchini (about three pieces)

one onion
fifty grams of rice
one small carrot
a quarter glass of water
half a teaspoon of salt
three cloves of garlic
two small tomatoes
two bay leaves
ground black pepper and dill - to taste
six tablespoons of vegetable oil

Recipe: Zucchini stewed with rice. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of “Zucchini stewed with rice.”

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	73.7 kcal	1684 kcal	4.4%	6%	2285 g
Squirrels	1.9 g	76 g	2.5%	3.4%	4000 g
Fats	0.3 g	56 g	0.5%	0.7%	18667
Carbohydrates	15.6 g	219 g	7.1%	9.6%	1404 g
Organic acids	0.1 g	~
Alimentary fiber	2 g	20 g	10%	13.6%	1000 g
Water	79.9 g	2273 g	3.5%	4.7%	2845 g
Ash	0.9398 g	~
Vitamins
Vitamin A, RE	325.4 mcg	900 mcg	36.2%	49.1%	277 g
beta carotene	1.951 mg	5 mg	39%	52.9%	256 g
Vitamin B1, thiamine	0.044 mg	1.5 mg	2.9%	3.9%	3409 g
Vitamin B2, riboflavin	0.04 mg	1.8 mg	2.2%	3%	4500 g
Vitamin B4, choline	11.82 mg	500 mg	2.4%	3.3%	4230 g
Vitamin B5, pantothenic	0.161 mg	5 mg	3.2%	4.3%	3106 g
Vitamin B6, pyridoxine	0.171 mg	2 mg	8.6%	11.7%	1170 g
Vitamin B9, folates	13.485 mcg	400 mcg	3.4%	4.6%	2966 g
Vitamin C, ascorbic acid	16.02 mg	90 mg	17.8%	24.2%	562 g
Vitamin E, alpha tocopherol, TE	0.303 mg	15 mg	2%	2.7%	4950 g
Vitamin H, biotin	0.939 mcg	50 mcg	1.9%	2.6%	5325 g
Vitamin K, phylloquinone	2 mcg	120 mcg	1.7%	2.3%	6000 g
Vitamin RR, NE	1.1891 mg	20 mg	5.9%	8%	1682 g
Niacin	0.711 mg	~
Macronutrients
Potassium, K	191.16 mg	2500 mg	7.6%	10.3%	1308 g
Calcium, Ca	19.27 mg	1000 mg	1.9%	2.6%	5189 g
Silicon, Si	15.152 mg	30 mg	50.5%	68.5%	198 g
Magnesium, Mg	20.25 mg	400 mg	5.1%	6.9%	1975
Sodium, Na	123.91 mg	1300 mg	9.5%	12.9%	1049 g
Sera, S	17.52 mg	1000 mg	1.8%	2.4%	5708 g
Phosphorus, P	46.7 mg	800 mg	5.8%	7.9%	1713 g
Chlorine, Cl	188.67 mg	2300 mg	8.2%	11.1%	1219 g
Microelements
Aluminium, Al	109.5 mcg	~
Bor, B	48.5 mcg	~
Iron, Fe	0.622 mg	18 mg	3.5%	4.7%	2894 g
Yod, I	0.67 mcg	150 mcg	0.4%	0.5%	22388 g
Cobalt, Co	0.955 mcg	10 mcg	9.6%	13%	1047 g
Lithium, Li	0.909 mcg	~
Manganese, Mn	0.2252 mg	2 mg	11.3%	15.3%	888 g
Copper, Cu	52.43 mcg	1000 mcg	5.2%	7.1%	1907
Molybdenum, Mo	0.848 mcg	70 mcg	1.2%	1.6%	8255 g
Nickel, Ni	0.864 mcg	~
Rubidium, Rb	72.1 mcg	~
Selenium, Se	2.303 mcg	55 mcg	4.2%	5.7%	2388 g
Fluorine, F	27.42 mcg	4000 mcg	0.7%	0.9%	14588 g
Chromium, Cr	0.56 mcg	50 mcg	1.1%	1.5%	8929 g
Zinc, Zn	0.3458 mg	12 mg	2.9%	3.9%	3470 g
Digestible carbohydrates
Starch and dextrins	10.994 g	~
Mono- and disaccharides (sugars)	4.7 g	max 100 g
Glucose (dextrose)	0.5894 g	~
Maltose	0.0258 g	~
Sucrose	1.5742 g	~
Fructose	0.3439 g	~
Essential amino acids	0.0906 g	~
Arginine*	0.1077 g	~
Valin	0.0739 g	~
Histidine*	0.03 g	~
Isoleucine	0.0614 g	~
Leucine	0.1082 g	~
Lysine	0.0542 g	~
Methionine	0.0271 g	~
Methionine + Cysteine	0.0515 g	~
Threonine	0.0473 g	~
Tryptophan	0.0194 g	~
Phenylalanine	0.067 g	~
Phenylalanine+Tyrosine	0.1182 g	~
Nonessential amino acids	0.1906 g	~
Alanin	0.0752 g	~
Aspartic acid	0.1129 g	~
Glycine	0.0591 g	~
Glutamic acid	0.2508 g	~
Proline	0.0591 g	~
Serin	0.0591 g	~
Tyrosine	0.0512 g	~
Cysteine	0.025 g	~
Sterols (sterols)
beta sitosterol	3.0303 mg	~
Saturated fatty acids
Saturated fatty acids	0.1 g	max 18.7 g
14:0 Miristinovaya	0.0015 g	~
16:0 Palmitinaya	0.0273 g	~
18:0 Stearic	0.0061 g	~
Monounsaturated fatty acids	0.0485 g	min 16.8 g	0.3%	0.4%
18:1 Oleic (omega-9)	0.0485 g	~
Polyunsaturated fatty acids	0.0288 g	from 11.2 to 20.6 g	0.3%	0.4%
18:2 Linolevaya	0.0288 g	~

The energy value of zucchini stewed with rice is 73.7 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.

Vegetable stew: preparation

You need to start with zucchini:

Wash the zucchini, peel and cut into cubes.
Peel the onion and cut into cubes corresponding to the zucchini.

Peel the carrots, wash and grate on a medium grater.
Pour a small amount of vegetable oil into a saucepan.
Then add the chopped zucchini to the pan.
Simmer over low heat for about a quarter of an hour. During this time, the volume of zucchini should decrease by about half.

While the zucchini is stewing, you need to prepare the frying:

Pour vegetable oil into a non-stick frying pan and heat it.
Place chopped onion in hot oil and fry until translucent.
Then add carrots and fry for another couple of minutes.
Wash the tomatoes and cut them into halves. Then grate on a coarse grater.
Add the tomatoes to the onions and carrots and fry everything for a couple more minutes.

Now you need to combine the dish:

Add stewed onions and carrots to the halved zucchini.

Rinse the rice well in several waters until the water becomes clear. Place the rice in a saucepan with the remaining ingredients.
Add salt, add bay leaf and pour in a quarter glass of water.
Mix everything carefully with a spoon using upward movements.
Reduce heat, cover the pan and simmer for about half an hour until the rice is cooked.
Wash the dill well and chop finely.
Peel the garlic and pass through a press.
Add garlic and dill to the already prepared vegetable stew.
You can pepper it a little and add salt if necessary.
Mix everything thoroughly and remove the pan from the heat.

That's it, the stewed zucchini with rice is ready. The dish turns out very tender and tasty. It is a pleasure to eat.

Place the vegetable stew in a deep plate and serve. And put the rest in the refrigerator. This stew tastes even better when cold.

How to cook zucchini stewed with rice and tomatoes in a slow cooker:

1. Remove the peel from the garlic bulb and cloves. Finely chop the vegetables (the garlic can be put through a press). On the multicooker display, select the “Frying” mode and program the timer for 10 minutes. Pour vegetable oil into the bowl and place the prepared vegetables.

2. Remove the skin from the zucchini, cut it in half lengthwise and remove the seeds using a spoon. Cut into large pieces and, after completing the “Frying” program, add them to the onions and garlic. If your zucchini is young, with thin skin and seeds that have not yet formed, then just wash it well.

3. Cut out the stem from the tomatoes and chop the pulp coarsely. Place the resulting pieces into a bowl.

4. Wash the rice well to remove excess starch. Add it to the vegetables. For this recipe, I recommend using long-grain and steamed cereals - they hold their shape better, do not become soft and do not stick together during cooking.

5. Fill the contents of the multicooker bowl with hot vegetable broth; salt and pepper. Select a new mode – “Stew” and set the timer for 40 minutes.

Depending on the type of rice you choose and the power of your kitchen gadget, it may take a little longer to cook.

6. 5 minutes before the end of the selected program, add coarsely chopped spinach to the rice and vegetables. If desired, it can be replaced with any fresh herbs - parsley or cilantro.

7. When the sound signal sounds about the end of the multicooker, the zucchini stewed with rice and tomatoes is ready!

Bon appetit!!!

Multicooker Vitek-4217 BN, 5 liter bowl, power 900 W.

Sincerely, Marina Mazhaeva.