Stew is called French cuisine. The principle of cooking this dish is quite ancient, and it is impossible to determine who cooked it first. Stew has a rich history and first appeared in ancient times, when people began to cook meat on fires, namely to stew. Soon, various herbs and spices began to be added to the meat.

There are several types of stews:

• vegetable;
• meat;
• fish (seafood);

But among these types there are also regional types of stews.

The most popular and widespread ones are:

1. Classic stew(French cuisine), made from chicken fillet;
2. Gourmet stew. It is made from several types of meat, which are mixed in béchamel sauce. Stew has become popular not only in France, but also in many other countries of the world;
3. Traditional stew(or fricassee);
4. Zurich stew... National dish in Switzerland;
5. Bolognese stew. This is an Italian dish that uses not only meat but also many vegetables;
6. English stew prepared from vegetables and meat;
7. German stew cooked with sausages, vegetables and legumes;
8. made from vegetables with a small addition of meat;

In restaurants, stew is served with meat at the rate of 1 to 1. The food is quite thick due to the high content of sauce in it. The stew combines beans, beans, mushrooms and chickpeas. Meat is often used in cooking, but you can do without it.

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Ingredients and cooking vegetable stew

The cooking time for a vegetable stew depends on what ingredients are present in it.

What you need to make a zucchini stew:

1. 2 medium zucchini;
2. one large carrot;
3. 300 grams of cauliflower;
4. one head of onion;
5. three small tomatoes;
6. five cloves of garlic;
7. four tablespoons of olive oil (sunflower oil can be used);
8. chop the dill;
9. add salt and pepper to taste;

Vegetable stew can be a complete baby food as it is low in fat and low in calories.

Cooking vegetable stew with zucchini:

1. Rinse the cabbage and chop into thin pieces;
2. Pour vegetable oil into a saucepan with a thick bottom, then heat it and add cabbage there. Fry for ten minutes;
3. Peel the zucchini, cut into small cubes and add to the cabbage;
4. Cut the onion into half rings, and grate the carrots on a coarse grater;
5. Fry the onions in a pan with oil for five minutes, then add the carrots. After ten minutes, add the fried onions and carrots to the pan with cabbage and zucchini;
6. Pour the tomatoes with boiling water, then peel the skin, cut into small cubes, then add to the pan to other vegetables;
7. Chop the garlic finely and add to the mixture;
8. Add salt to taste and stir;
9. Add any greens;

During cooking, you need to constantly stir it so that the vegetables do not burn.

Vegetable stew variations:

1. Zucchini and eggplant. They make up the bulk of the meal. The ratio is one to one;
2. Potatoes, cabbage, tomatoes, carrots and onions. Tomatoes can be substituted for tomato paste. The dish is available at any time of the year;
3. Beans. This is an additional dish. You can add onions and garlic;

Useful properties of vegetable stew

Vegetable stew is not only tasty, but also healthy! First of all, the benefits affect the state of the digestive system (stomach, intestines).

Useful properties of vegetable stew:

1. Easily absorbed by the body;
2. Improves bowel function;
3. Useful for gastritis and impaired intestinal motility;
4. Rich source of vitamins and dietary fiber;
5. Contains minerals:
   -potassium;
   -phosphorus;
   -magnesium;
   -iron;
6. Is a therapeutic food for people who are overweight or obese, and diabetes;

Vegetable stew contains a large amount of fiber and B vitamins, niacin, ascorbic acid and vitamins A and E.

The dish not only saturates your body, but also cleanses the intestines from toxins. It is useful to eat vegetable stew with meat, it facilitates digestion and assimilation of proteins.

Vegetable stew - calories and nutritional value

On average, a vegetable stew contains 80-170 calories per 100 grams, 5 grams of protein, 15 grams of fat and 6 grams of carbohydrates. The dish is low in calories and low in fat. Vegetables are the most useful source of energy for the human body.

Calorie content depends on what ingredients it contains.

Energy value of products per 100 grams:

1. Potatoes - 78 kcal;
2. Carrots - 31 kcal;
3. Pumpkin - 20 kcal;
4. Greens - 50 kcal;
5. Cabbage - 35 kcal;
6. Green peas - 45 kcal;
7. Whole garlic - 150 kcal;

Vegetable stew contains 3 grams of dietary fiber, 130 grams of water, and 0.5 grams of organic acids.

Vitamins:

1. Vitamin A - 2.7 mg;
2. Vitamin PP - 1.4 mg;
3. Vitamin A (RE) - 2260 mcg;
4. Vitamin B1 (thiamine) - 0.2 mg;
5. Vitamin B2 (riboflavin) - 0.2 mg;
6. Vitamin B5 (pantothenic) - 0.9 mg;
7. Vitamin B6 (pyridoxine) - 0.4 mg;
8. Vitamin B9 (folic acid) - 17.1 mcg;
9. Vitamin C - 14.3 mg;
10. Vitamin E (TE) - 1.1 mg;
11. Vitamin H (biotin) - 2.4 mcg;
12. Vitamin PP (Niacin Equivalent) - 1.9964 mg;
13. Choline - 17.3 mg;

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Trace elements that are found in vegetable stew:

1. Iron) - 1.9 mg;
2. Zinc) - 0.6477 mg;
3. Iodine) - 3.8 mcg;
4. Copper) - 154.9 mcg;
5. Manganese) - 0.2828 mg;
6. Selenium) - 1.1 mcg;
7. Chromium) - 4.2 μg;
8. Fluorine) - 41.9 μg;
9. Molybdenum) - 12.7 mcg;
10. Boron) - 165.6 mcg;
11. Vanadium) - 70 mcg;
12. Silicon) - 6.2 mg;
13. Cobalt) - 3.9 μg;
14. Lithium) - 19.7 mcg;
15. Nickel) - 21.4 μg;
16. Tin) - 1.3 mcg;
17. Rubidium) - 224.2 mcg;
18. Titanium) - 13.6 mcg;
19. Strontium) - 5.9 μg;
20. Zirconium) - 0.8 μg;
21. Aluminum) - 468.9 mcg;

Vegetable stew is a luggage of useful substances, an excellent dietary dish that has no contraindications. Vegetables contain a huge range of nutrients. Stew is ideal for those on a low-calorie diet. Seasonal vegetables are the best option for this dish.

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Vegetables and fruits are in any way and always healthy products for you. And I think you know why, because these are pure vitamins. Therefore, taking them as often as possible is a guarantee of health.

Personally, I am not a supporter of meat-eating and therefore my entire diet is based only on vegetables and fruits. But lately, I've been making myself a vegetable stew almost every day, painfully I like it. And of course, this is not complete without knowing the calorie content of this dish, because I, like most girls, try to keep myself in shape.

Today I will just take the time to tell you in more detail about such a dish as vegetable stew. I will say that his calorie content is simply nonsense and you can eat them as much as you like.

Components and calorie content of the recipe

(calorie and bju data are calculated approximately, excluding boiling and frying)

Material source: http://www.calorizator.ru/recipe/28

How to cook vegetable stew?

To prepare a classic stew, we need fresh vegetables (potatoes, carrots, zucchini, eggplant, onions and tomatoes), which we carefully cut and fry separately in vegetable or olive oil.

You can also roast vegetables in stages, adding them to the pan gradually, one after the other.

After frying, put the vegetables in a deep saucepan, add a little water, salt, add spices and simmer over low heat.

If you are not on a diet and do not want to calculate how many calories are in a vegetable stew, then you can safely add fried chopped meat to the vegetables. This dish will not only become very tasty, satisfying and juicy, but also acquire a characteristic meat flavor.

If the calorie content of the stew is of fundamental importance, then during the cooking process, the stage of roasting vegetables can be excluded.

This will not only reduce the consumption of vegetable oils, but also significantly reduce the cooking time, and also reduce the total calorie content of the stew.

Useful properties of vegetable stew

Stew made from vegetables is not only tasty, but also a healthy dish, primarily for the stomach and intestines. This dish is easily absorbed by the body, and the zucchini that it contains allows you to control the proper functioning of the intestines, is useful for constipation and gastritis.

Vegetables themselves have a beneficial effect on our body, supplying vitamins, dietary fiber, organic acids and minerals such as potassium, phosphorus, magnesium, iron, etc. without worrying about extra calories.

It is because of this that stews are also used for therapeutic nutrition for people who are overweight and obese. Stew will be simply irreplaceable for you if you suffer from diabetes mellitus, because it contains zucchini and tomatoes, which have a fairly low level of carbohydrates and sugars.

Material source: http://100diet.net/produkty/ragu.php

Vegetables are an integral part of our daily diet. Vegetable stew is the most common dish made from them. This dish can have a variety of ingredients and flavors.

Vegetable stew is a good product for dieters. This is due to the rather low calorie content of the dish. As a rule, the composition of vegetable stews is determined by the season of the year, that is, it depends on which vegetables are available. However, now any vegetable can be found on store shelves almost at any time of the year.

Calorie content of vegetable stew

The energy value of a vegetable stew allows us to classify it as a dietary dish, which means that it is quite small. The composition of a vegetable stew may vary, but there are some names of vegetables that are, one might say, its main ingredients. The variety of ingredients gives the vegetable stew a variety of vitamins and minerals that are beneficial to human health.

Calorie content and useful properties of vegetables included in stew

• are among the most common ingredients in a dish. It is very important to keep track of which ripeness you consume. The fact is that overripe eggplant fruits are not edible. This is explained by the fact that the eggplant fruit contains solanine. Solanine is a poison that is quite dangerous for the human body, which is produced by plants of the Solanaceae family. The amount of this poison in vegetables increases if they are not properly watered in hot weather or if the fruit is overripe. When eaten at the correct maturity, this plant has many beneficial properties. The biological activity of the substances that make up eggplants has a positive effect on the state of many organs and systems of our body. Eggplants have the property of quickly saturating the body, while having a low calorie content.... This is why nutritionists often recommend the vegetable to people who are overweight.

• No less useful zucchini is a component of the vegetable stew... This is an extremely healthy vegetable. About 90% of its composition is water. The remaining 10% falls on the solid residue, which contains a large amount of vitamins and microelements. Zucchini contains various fatty acids (saturated and unsaturated), B vitamins, as well as vitamins A, E, C and PP. Also, minerals are found inside the zucchini: phosphorus, calcium, iron, magnesium and sodium. The vegetable contains sugars and beta-carotene. Zucchini is easy to digest and has a diuretic effect, which gives the vegetable the ability to remove excess salt and water from the body. That is why its use is recommended to combat edema and obesity. Zucchini is one of the most famous and common diet foods. First of all, this is due to its record low calorie content among vegetables.

• Tomatoes the rare vegetable stew recipe does without are also incredibly useful and in demand when applying for weight loss diets. This berry (which is considered to be a vegetable in our country) has gained popularity among women losing weight due to its low calorie content and the ability to dull hunger... All this is given to tomatoes, along with the ability to regulate metabolic processes and restore their disturbances. Many tomatoes cannot be eaten in one go, as they contain a large amount of "latent liquid". Besides the fact that they contribute to weight loss, tomatoes are useful for diseases of the liver, gastrointestinal tract, cardiovascular system. The tomato is often called the remedy "for all diseases."

• Another extremely rare a useful product in the vegetable stew - garlic... Due to the huge number of medicinal properties, garlic is rightfully considered a medicinal plant. It’s probably easier to list the parts of our body that are not affected by garlic. The calorie content of garlic is very low... One head of this product contains only about 4 kcal. In addition, garlic is completely free of fat and carbohydrates. However, be careful! Consuming large amounts of garlic can adversely affect the digestive system. You can not eat the product during an exacerbation of gastrointestinal diseases.

• Carrots can also be used in vegetable stews.With a relatively low calorie content (33 kcal / 100g), carrots have many beneficial properties.... Its main advantage is that it is this vegetable that contains a lot of carotene (more only in sea buckthorn). In addition, carrots are a cheap vegetable that is available at any time of the year. Therefore, it makes sense to include it in your vegetable stew.

• The calorie content of vegetable stew may increase due to the content in it bell pepper at the same time, the nutritional value of the dish will also increase. However, before you give up pepper in this dish, think about how much benefit it can bring to your body. After all, it contains B vitamins, vitamin A, vitamin C and vitamin PP. In addition, bell peppers will increase the concentration of phosphorus, sodium, iron, zinc, magnesium and iodine in your body. The essential fiber contained in pepper helps to stimulate the work of the intestines.

Vegetable stew is an excellent dietary dish, which, among other things, has a huge set of useful substances. This is easily explained by the fact that it contains many types of various vegetables. Moreover, you can use exactly the set of ingredients that is closest to you and not be afraid for your figure, because the vegetables that make up the stew are low in calories.

For information on how to cook a stew, preserving the nutrients of the vegetables included in it, read the article Vegetable stew in a slow cooker.

Many modern people pay a lot of attention to their health, nutrition and figure, therefore they are interested in the energy value of dishes. Vegetable stew with chicken, which is often not very high in calories, is a healthy lunch based on fresh vegetables and meat, and therefore it is mainly protein. Let's find out what the nutritional value of this dish is and how much it can vary due to the ingredients it contains.

How many calories are in a vegetable stew with chicken

The classic version of the stew usually consists of potatoes, young squash, fresh herbs, onions, bell peppers, spices, and chicken meat. In 100 grams of such a lunch, you will count about 85 kilocalories - not so much, considering that this includes vegetable oil.

A slow cooker or a double boiler will help reduce the calorie content of vegetable stew with chicken meat - you can omit vegetable oil in this way of cooking, or you can reduce its amount to a minimum. In addition, steamed stew retains all the vitamins and nutrients.

But in a stewpan or cauldron, they can be actively destroyed under the influence of high temperatures and boiling oil.

If you take 300 grams of vegetable stew with chicken per serving, then it will have about 21 grams of protein, 15 grams of carbohydrates and about 12 grams of fat. Moreover, the most high-calorie ingredient will be vegetable oil - almost 770 kcal per 85 ml of product.

The second in calorie content is chicken meat - about 690 kcal per pound of product. And, oddly enough, zucchini with potatoes closes the top three most nutritious components: at least 180 kcal in a starchy vegetable (per 200 grams of product) and an average of 100 kcal in 400-500 grams of zucchini.

Chicken stew, calories

According to this table, it will be quite easy to find out the exact calorie content of a vegetable stew with chicken meat: measure the volume of each ingredient with a kitchen scale and calculate the total nutritional value.

The benefits of vegetable stew with chicken

Stewing is a more correct heat treatment of food than frying. During simmering under the lid, vegetables are not exposed to such high temperatures, and therefore many nutrients and vitamins are stored in them.

At the same time, stew with poultry meat, prepared precisely by stewing, contains less vegetable oil, and therefore less calories.

Also, a dish that was stewed or steamed is easier for the digestive system to digest and does not load it so much, and therefore a stew with vegetables and chicken can be offered even to preschool children.

In addition, in such a dish, proteins are in the lead - this is a building element of our body, but fats, in comparison with proteins, in such a stew contain almost two times less. If you prepare lunch taking into account the principles of proper nutrition, then you can achieve an almost dietary stew with vegetables and chicken, which will have no more than 45 calories per 100 grams of the finished dish.

A delicious stewed vegetable stew is a frequent guest on the table of a modern person. Vegetarians and vegans prepare a stew made from vegetables, it can serve as a side dish for some kind of meat supplement. The main advantages of this dish are that you can cook it with almost anything, but it will turn out delicious, inexpensive and not harmful.

Calorie vegetable stew

The calorie content of a vegetable stew will be calculated depending on the components of the finished dish per 100 grams. Not only the calorie content of raw vegetables is taken into account, but also how much higher it becomes when cooking some kind of food. Even with a simple cooking of the product without salt, it will still slightly increase its calorie content.

When preparing a classic vegetable ragout from zucchini with eggplants, onions and tomatoes, the approximate nutritional value and amount of kcal will be as follows per 100 g:

• 24-25 kcal.
• 0.7 grams of protein.
• 0.3 grams of fat.
• 4.8 grams of carbohydrates.

Energy value and calories may vary depending on how the stew was prepared. If the vegetables were previously fried in vegetable oil (or it was added to the dish itself), the calorie content will be significantly higher than in a simple lean and absolutely light dish.

Calorie content is presented per 100 grams of the finished product, but in one average serving per adult, it is usually 170-200 grams. The nutritional value per serving is doubled, but how many calories will be contained still remains acceptable for a dietary and simply healthy diet.

Stew with potatoes

The number of calories in a dish cooked with potatoes will be twice as much as in a dish cooked without them. So there are about 57 kcal per 100 grams. This vegetable stew can be satiated faster, it can be used as an independent dish for lunch or dinner.

In order to cook, you need to take:

• white cabbage;
• potato;
• onions and carrots;
• tomato paste;
• seasonings and spices (herbs, black pepper, lavrushka);
• a high-sided frying pan for stewing.

Onions together with carrots grated on a coarse grater are fried in sunflower oil until soft golden brown. Cut potatoes with cabbage, add to carrots and onions. After 5-10 minutes, tomato paste is added (two tablespoons are enough), and with it water. The fire is reduced to low, the mass is covered with a lid and extinguished for 40-45 minutes until cooked. During the stewing process, spices and salt are added. After the mixture is ready, it should stand a little longer under the lid. After 5-10 minutes, it will already be possible to serve.

How many ingredients to add by weight or quantity is a matter of personal preference. Some people will like a mixture with a lot of potatoes, while others will not. Cooking time is also optional, you can just check the degree of doneness periodically. The potatoes will be stewed for the longest time, therefore it is recommended to check on them.

Ragout zucchini