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Nutrition Facts For Borsch with frankfurters

Data sources: Nutriely Data Sources
Last updated on December 22, 2024.

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Borsch with frankfurters Nutrition Facts

Serving Size: 2,008.00g

% Daily Value*

Energy 185kcal (774 kj)

6%

Carbohydrates, net 8g

2%

Starch 0.17g

Sugars 8g **

Added Sugars 0g

Sucrose 3.89g

Maltose 0.03g

Fructose 1.67g

Galactose 0.02g

Glucose 2.32g

Fibre, total 3.47g

10%

Polyols 0g

Protein 9g

6%

Fat 11g

11%

Polyunsaturated fatty acids 1.44g

Monounsaturated fatty acids 4.60g

Saturated fatty acids 4.27g

Sterols 26mg

Cholesterol 22mg

Water 282g

10%

Alcohol 0g

Salt 2,717mg **

Calcium 56mg

6%

Chromium 3.29ug

9%

Copper 0.10mg

11%

Fluoride 0.05mg

Iodine 40ug

27%

Iron 0.86mg

11%

Magnesium 27mg

8%

Manganese 0.49mg

21%

Molybdenum 0.01mg

26%

Phosphorus 118mg

20%

Potassium 539mg

15%

Selenium 18ug

33%

Sodium 1,066mg

Zinc 1.15mg

10%

Vitamin A (RAE) 21ug

2%

Vitamin D 0.12ug

1%

Vitamin E 0.40mg

3%

Vitamin K 51ug

42%

Vitamin B1 0.30mg

27%

Vitamin B2 0.13mg

10%

Vitamin B3 (Niacin) equivalents 3.81mg

24%

Vitamin B6 0.35mg

23%

Vitamin B9 (Folate) 78ug

20%

Vitamin B12 0.35ug

15%

Vitamin C 16mg

18%

* The daily nutrient requirements provided by this calculator are intended for healthy adults only. If you have any medical conditions, are pregnant or breastfeeding, or under the age of 18, please consult a healthcare professional or a registered dietitian for personalized nutritional advice. Individual needs may vary, and it is important to consider your specific health circumstances when determining your dietary requirements.

** The suggested value is the maximum suggested amount and has no actual required amount.

*** Italic values are estimated using ingredient algorithm.

Ingredients

This recipe yields: 1 servings

Serving Size: 2008g

Water, tap water

Type: Food

Beverages -> Drinking water

1000.00

grams
Frankfurter, average of industrial products

Type: Food

Meat dishes -> Sausages

300.00

grams
Beet, red

Type: Food

Vegetable dishes -> Vegetables

250.00

grams
Cabbage

Type: Food

Vegetable dishes -> Vegetables

250.00

grams
Celeriac, turnip-rooted celery, knob celery, celery root

Type: Food

Vegetable dishes -> Vegetables

100.00

grams
Leek

Type: Food

Vegetable dishes -> Vegetables

100.00

grams
Salt, iodised

Type: Food

Miscellaneous -> Spices

7.50

grams

Food Preferences

Egg free

Gluten free

Soy free

Borsch with frankfurters

The ratio of macro elements (protein, fat, carbs) in Borsch with frankfurters

Fat 60%

Carbohydrates, net 20%

Protein 21%

Component Breakdown

Macro

Mineral

Vitamin

Amino

Carbs

Fats

Energy 185kcal
(774.43kj)

6% of 3,066.19kcal
(12828.93kj)

Carbohydrates, net 8.11g

2% of (383.27 g)

6% of (153.31 g)

11% of (102.21 g)

10% of (2,730.00 g)

Data for Amino Acids is mapped from an external database. Use with caution only for informational purposes. Source: USDA

Salt 2,716.86mg

54% of maximum (5,000.00 mg)

Calcium 56.30mg

6% of (1,000.00 mg)

Chromium 3.29ug

9% of (35.00 ug)

11% of (0.90 mg)

Fluoride 0.05mg

27% of (150.00 ug)

11% of (8.00 mg)

Magnesium 27.29mg

8% of (350.00 mg)

Manganese 0.49mg

21% of (2.30 mg)

Molybdenum 0.01mg

26% of (0.04 mg)

Phosphorus 117.92mg

20% of (600.00 mg)

Potassium 539.22mg

15% of (3,500.00 mg)

Selenium 18.17ug

33% of (55.00 ug)

Sodium 1,066.25mg

71% of maximum (1,500.00 mg)

10% of (11.00 mg)

Data for Amino Acids is mapped from an external database. Use with caution only for informational purposes. Source: USDA

Vitamin A (RAE) 21.20ug

2% of (900.00 ug)

Vitamin D 0.12ug

1% of (15.00 ug)

Vitamin E 0.40mg

3% of (15.00 mg)

Vitamin K 50.93ug

42% of (120.00 ug)

Vitamin B1 0.30mg

27% of (1.10 mg)

Vitamin B2 0.13mg

10% of (1.30 mg)

Vitamin B3 (Niacin) equivalents 3.81mg

24% of (16.00 mg)

Vitamin B6 0.35mg

23% of (1.50 mg)

Vitamin B9 (Folate) 78.35ug

20% of (400.00 ug)

Vitamin B12 0.35ug

15% of (2.40 ug)

Vitamin C 16.45mg

18% of (90.00 mg)

Data for Amino Acids is mapped from an external database. Use with caution only for informational purposes. Source: USDA

Phenylalanine -

Aspartic acid -

Glutamic acid -

Hydroxyproline -

Data for Amino Acids is mapped from an external database. Use with caution only for informational purposes. Source: USDA

10% of maximum (76.65 g)

Added Sugars 0.00g

0% of maximum (25.00 g)

Galactose 0.02g

Fibre, total 3.47g

10% of (35.00 g)

Data for Amino Acids is mapped from an external database. Use with caution only for informational purposes. Source: USDA

Polyunsaturated fatty acids 1.44g

Alpha-linolenic acid 134.76mg

EPA fatty acid 2.88mg

DHA fatty acid 2.87mg

Linoleic acid 1,179.33mg

Arachidonic acid 31.28mg

Monounsaturated fatty acids 4.60g

Oleic acid 4,188.90mg

Saturated fatty acids 4.27g

13% of maximum (34.07 g)

Palmitic acid 2,446.52mg

Stearic acid 1.59g

Sterols 26.38mg

Cholesterol 21.69mg

Trans fatty acids 0.03g

Data for Amino Acids is mapped from an external database. Use with caution only for informational purposes. Source: USDA

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