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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What to put in stew when dieting and losing weight
The simplest and most common vegetables are suitable for stew. You can put any variety of cabbage or a combination of several in a dietary recipe - broccoli, kohlrabi, cauliflower, etc. They contain many vitamins and minerals, rich in ascorbic acid and fiber. The plant fibers in the composition satisfy hunger, prevent overeating and cleanse the body from the inside.
Onions and garlic include many phytoncides, plant flavonoids, essential oils, etc. They help strengthen the immune system, which can weaken during the diet, destroy pathogenic flora in the intestines, and normalize metabolic processes within the body. Due to their spicy aroma and pungency, they improve the taste characteristics of the dish.
Carrots and pumpkin contain large portions of carotene, fiber and mineral salts. Pumpkin pulp is also rich in vitamin T, which accelerates metabolic processes. The combination of these vegetables helps improve the functioning of the digestive tract, regulates blood sugar levels, and cleanses the body.
Zucchini and celery are extremely low in calories (24 and 13 kcal for every 100 grams). They remove excess fluid from the body, provide quick saturation and accelerate the natural process of fat breakdown.
Interesting! Bell peppers, tomatoes and eggplants optimize heart function, increase the body's immune capabilities, prevent early aging processes, and significantly improve the appearance of nails, skin and hair.
Legumes (peas, chickpeas, beans) borates vegetable protein to nourish muscles and the health of the entire nervous system. However, they should be added to stews in moderation due to the high nutritional value of the product.
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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Another variant
To create this dish you will need:
- 500 grams of beef;
- pepper;
- 500 grams of tomato;
- 150 grams of bell pepper;
- parsley and dill;
- 500 grams of onion;
- four medium-sized carrots;
- salt;
- vegetable oil (100 ml);
- two cloves of garlic.
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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Stew with zucchini and meat
The usual potato stew with meat can be varied with zucchini.
Zucchini is an ideal food for children and the elderly, men and women, as it is easily digestible, has high nutritional value and low calorie content. Meat and zucchini go perfectly together and complement each other. Meat and vegetables are well digestible, so you don’t need to add a side dish. You can also not be limited to the listed ingredients, but add any vegetables at your discretion, the taste of the dish will only be brighter and better.
Ingredients:
- Meat (any to your taste, pork will cook faster, and chicken will reduce the number of calories) - 500 grams;
- Zucchini - a couple of pieces;
- Carrots - a couple of pieces;
- Tomatoes - a couple of pieces;
- Onions - a couple of pieces;
- Garlic, herbs to taste.
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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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
How to reduce the calorie content of stew?
The ingredient in the stew whose calories have the greatest impact on the nutritional value of the entire dish is butter. In this regard, it has been noted that usually when the number of ingredients increases, the average calorie content of the product decreases.
This rule applies only under other equal conditions: if you compare a purely vegetable stew with a purely vegetable one, a meat one with a meat one, etc. The fact is that, as already mentioned, the first product is fried, and the rest are practically stewed in their own juice.
Naturally, a product fried in oil has more calories than a stewed one. The larger the mass of the dish is stewed rather than fried, the lower the calorie content.
