"Tomatoes (tomatoes), stuffed with rice and carrots per 1-262" CPFC per 100 g. Calories, proteins, fats, carbohydrates

Total calories, protein, fats and carbohydrates:

91.00 kcal

Tomatoes, stuffed with rice and carrots

Ingredients:

  • Tomatoes — 150 g;
  • Rice — 10 g;
  • Carrot — 20 g;
  • Onion — 10 g;
  • Vegetable oil — 5 g;
  • Sour cream — 30 g;
  • Greens — 5 g.

Preparation method:

  1. Cut off the top part (the lid) of the tomatoes and remove the flesh with seeds.
  2. Peel and rinse the onion and carrot, cut into thin strips and fry in vegetable oil.
  3. Boil the rice in salted water, drain in a sieve and cool.
  4. Combine the tomato flesh, fried onion and carrot, and rice; add salt and pepper and mix.
  5. Stuff the tomatoes with the filling, place on a baking sheet, sprinkle with grated cheese, drizzle with sour cream and bake in an oven at 180-200 °C for 15-20 minutes.
  6. Garnish with finely chopped greens before serving.

Nutritional value per 100 g of the dish:

  • Calories — 77 kcal;
  • Protein — 1.7 g;
  • Fat — 4.3 g;
  • Carbohydrates — 10.2 g.

Storage:

At a temperature of 2 to 6 °C — no more than 24 hours.

Health benefits:

Tomatoes contain vitamins (C, K, B group, E, H, PP), macro- and microelements (potassium, calcium, magnesium, sodium, phosphorus, iron, iodine, cobalt, manganese, copper, molybdenum, fluoride, chromium, zinc, selenium), fiber, organic acids, antioxidants.

Carrots are rich in vitamins (A, B1, B2, B3, B6, C, E, K, PP, folic acid), macro- and microelements (potassium, calcium, magnesium, sodium, iron, manganese, copper, zinc, fluoride, iodine, cobalt, phosphorus, chromium, lithium, nickel, aluminum, boron, vanadium, germanium, molybdenum, rubidium, selenium, sulfur, silicon, strontium, chromium), also contain essential oils and phytoncides.

Rice is rich in vitamins (B1, B2, B3, B6, E, PP, carotene), macro- and microelements (phosphorus, iron, zinc, magnesium, copper, calcium, potassium), contains fiber.

Onions are rich in vitamins (C, E, B1, B2, B3, B6, PP, folic acid), macro- and microelements (potassium, calcium, iron, iodine, manganese, cobalt, molybdenum, nickel, fluorine, chromium, copper, zinc, lithium, boron, vanadium, tin, tungsten, germanium, rubidium, selenium, zirconium, nickel), also contain essential oils.

Greens are rich in vitamins (A, B1, B2, B3, B5, B6, B9, C, E, K, PP), macro- and microelements (potassium, calcium, magnesium, sodium, iron, manganese, copper, zinc, fluoride, iodine, cobalt, phosphorus, selenium, sulfur, silicon, chlorine, aluminum, boron, vanadium, germanium, molybdenum, nickel, rubidium, strontium, chromium, zinc, zirconium), also contain essential oils.

Contraindications:

Tomatoes are not recommended for individuals with intolerance.

Limit consumption should be observed in gallstone disease, pancreatitis, kidney diseases, during exacerbations of gastritis with increased acidity, peptic ulcer disease of the stomach and duodenum.

Caution should be exercised with tomatoes in gout, as they contain many purines which convert to uric acid, potentially triggering an attack.

Note:

  • The information provided in the description is for reference and does not replace professional medical advice.
  • If you have diseases, consult a specialist before consuming.