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

There are several types of stew:

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

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

The most popular and widespread of them:

1. classic stew(French cuisine), prepared from chicken fillet;
2. Exquisite stew. It is made from several types of meat, which are mixed in bechamel sauce. Stew became 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, where not only meat is used, but also a lot of vegetables;
6. English stew prepared from vegetables and meat;
7. german stew cooked with sausages, vegetables and legumes;
8. prepared from vegetables with a small addition of meat;

In restaurants, the stew dish is served with meat at a 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. Often used in cooking meat, but you can do without it.

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Ingredients and preparation of vegetable stew

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

What you need to make 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 (can be sunflower);
8. cut 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.

How to cook vegetable stew with zucchini:

1. Rinse the cabbage and chop into thin pieces;
2. Pour the vegetable oil into a heavy-bottomed saucepan, then heat it up and add the cabbage. 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 onion in a pan with oil for five minutes, then add the carrots. After ten minutes, add the fried onions with carrots to the pan with cabbage and zucchini;
6. Pour boiling water over the tomatoes, then peel the skin, cut into small cubes, then add to the pan with other vegetables;
7. Finely chop the garlic and add to the mixture;
8. Add salt to taste and stir;
9. Add any greens;

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

Variations of vegetable stew:

1. Zucchini and eggplant. They make up the bulk of the dish. One to one relationship;
2. Potatoes, cabbage, tomatoes, carrots and onions. Tomatoes can be replaced with tomato paste. The dish is available at any time of the year;
3. Beans. This is an optional dish. You can add onion 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 in large quantities contains fiber and B vitamins, nicotinic acid, ascorbic acid and vitamins A and E.

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

Vegetable stew - calories and nutritional value

On average, vegetable stew contains 80-170 kilocalories per 100 grams, 5 grams of protein, 15 grams of fat and 6 grams of carbohydrates. The dish is low-calorie and low-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. Potato - 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) - 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 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 mcg;
8. Fluorine) - 41.9 mcg;
9. Molybdenum) - 12.7 mcg;
10. Boron) - 165.6 mcg;
11. Vanadium) - 70 mcg;
12. Silicon) - 6.2 mg;
13. Cobalt) - 3.9 mcg;
14. Lithium) - 19.7 mcg;
15. Nickel) - 21.4 mcg;
16. Tin) - 1.3 mcg;
17. Rubidium) - 224.2 mcg;
18. Titanium) - 13.6 mcg;
19. Strontium) - 5.9 mcg;
20. Zirconium) - 0.8 mcg;
21. Aluminum) - 468.9 mcg;

Vegetable stew is a storehouse of nutrients, an excellent dietary dish that has no contraindications. Vegetables contain a huge range of nutrients. The stew is ideal for those who are on a diet and consume a low amount of calories. Seasonal vegetables are the best option for this dish.

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Vegetables and fruits are in any way and always useful 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 cooking vegetable stew for myself almost every day, I really like it. And of course, it’s not complete without knowing the calorie content of this dish, because, like most girls, I 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.

Ingredients and calorie content of the recipe

(the calorie and bju data are calculated approximately, excluding uvarki and uzharki)

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 fry vegetables in stages, adding them to the pan gradually, one after another.

After frying, the vegetables should be put 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 vegetable stew, then you can safely add fried chopped meat to vegetables. This dish will not only be very tasty, satisfying and juicy, but will also acquire a characteristic meat flavor.

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

This will not only reduce the consumption of vegetable fats of the oil, but also significantly reduce the cooking time, and also reduce the overall 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, which it contains, allows you to control the proper functioning of the intestines, and is useful for constipation and gastritis.

By themselves, vegetables have a beneficial effect on our body, supplying the necessary vitamins, dietary fiber, organic acids and minerals, such as potassium, phosphorus, magnesium, iron, etc. In addition, the low calorie content of the stew allows you to use it in the evening, without worrying about extra calories.

It is because of this that stew is also used for therapeutic nutrition of overweight and obese people. The stew will be simply indispensable for you if you suffer from diabetes, as it contains zucchini and tomatoes, in which the level of carbohydrates and sugars is quite low.

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 composition and tastes.

Vegetable stew is a good product for those who are on a diet. This is due to the rather low calorie content of the dish. As a rule, the composition of vegetable stew 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 at almost any time of the year.

Calorie vegetable stew

The energy value of vegetable stew makes it possible to attribute it to dietary dishes, which means that it is quite small. The composition of vegetable stew may vary, but there are some names of vegetables that are, one might say, its main components. A variety of ingredients gives vegetable stew many vitamins and trace elements that are beneficial to human health.

Calorie content and beneficial properties of vegetables included in the stew

• are among the most common ingredients in a dish. It is very important to keep track of the fruits of what maturity you use. The fact is that overripe eggplant fruits are not suitable for food. This is explained by the fact that eggplant contains solanine. Solanine is a poison that is quite dangerous for the human body, which is produced by plants of the nightshade 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 right maturity, eggplant has many beneficial properties. The biological activity of the substances that make up eggplant has a positive effect on the state of many organs and systems of our body. Eggplants have the ability to quickly saturate the body, while having a low calorie content.. This leads to the fact that nutritionists often recommend a vegetable to people who are overweight.

• No less useful component of vegetable stew is zucchini. This is an extremely useful vegetable. About 90% of its composition is water. The remaining 10% falls on the solid residue, which contains a large amount of vitamins and minerals. Zucchini contains various fatty acids (saturated and unsaturated), B vitamins, as well as vitamins A, E, C and PP. Minerals are also found inside the zucchini: phosphorus, calcium, iron, magnesium and sodium. The vegetable contains sugars and beta-carotene. Zucchini is easily digested 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 dietary products. First of all, this is due to its record low calorie content among vegetables.

• Tomatoes, without which a rare recipe for vegetable stew can do, are also incredibly useful and in demand when using diets for weight loss. This berry (which we consider to be a vegetable) has gained popularity among losing weight women due to its low calorie content and the ability to dull the feeling of hunger. All this is given to tomatoes along with the ability to regulate metabolic processes and restore their violations. Many tomatoes cannot be eaten at one time, as they contain a large amount of “latent fluid”. Besides the fact that they contribute to weight loss, tomatoes are useful for diseases of the liver, gastrointestinal tract, and cardiovascular system. The tomato is often called the remedy for all diseases.

• Another one of a kind a useful product in the composition of vegetable stew - garlic. Due to the huge number of medicinal properties, garlic is rightfully considered a medicinal plant. It is probably easier to list those parts of our body that garlic does not affect. Garlic is very low in calories.. One head of this product contains only about 4 kcal. In addition, garlic does not contain any fats or carbohydrates at all. However, be careful! Taking 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 a component of vegetable stews.With a relatively low calorie content (33 kcal / 100g), carrots have many useful 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 and available vegetable at any time of the year. Therefore, it makes sense to include it in your vegetable stew.

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

Vegetable stew is an excellent diet dish, which, in addition, has a huge set of useful substances. This is easily explained by the fact that it contains many types of different 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 stew while preserving the beneficial substances 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, because they are interested in the energy value of dishes. Vegetable stew with chicken, which is often not too high in calories, is a healthy lunch based on fresh vegetables and meat, and therefore mostly proteins predominate in it. Let's find out what the nutritional value of this dish is and how much it can vary due to the ingredients included.

How many calories in vegetable stew with chicken

The classic version of the stew usually consists of potatoes, young zucchini, fresh herbs, onions, bell peppers, seasonings and chicken meat. In 100 grams of such a dinner, you will count about 85 kilocalories - not so much if you take into account that vegetable oil is also included in this.

A slow cooker or double boiler will help reduce the calorie content of vegetable stew with chicken meat - you can not include vegetable oil in this cooking method or reduce its amount to a minimum. In addition, steamed stew retains all the vitamins and nutrients.

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

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

Chicken meat is the second in calorie content - 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 ragout calories

According to this table, it will be quite simple to find out the exact calorie content of 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 products than frying. During languishing 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 fewer calories.

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

In addition, proteins are leading in such a dish - this is the building block of our body, but fats, in comparison with proteins, in such a stew are almost two times less. If you cook dinner 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.

Delicious stewed vegetable stew is a frequent guest on the table of a modern person. Vegetable stew is prepared by vegetarians and vegans, 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 tasty, inexpensive and not harmful.

Calorie vegetable stew

The calorie content of vegetable stew will be calculated depending on the components of the finished dish per 100 gr. 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 simple cooking of the product without salt, it will still slightly increase its calorie content.

When preparing a classic stew of vegetables from zucchini with eggplant, onions and tomatoes, the approximate nutritional value and number of kcal will be as follows per 100 g:

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

The energy value and calorie content may vary depending on how the stew was prepared. If the vegetables were previously overcooked in vegetable oil (or it was added to the dish itself), the calorie content will be much 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, usually 170-200 grams. The nutritional value per serving is doubled, but how many kcal will be contained is still acceptable for a dietary and simply healthy diet.

Ragout with potatoes

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

In order to cook, you will need to take:

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

Onions, together with grated carrots, are fried in sunflower oil until a soft golden color. Potatoes with cabbage are cut, added to carrots and onions. After 5-10 minutes, tomato paste is added (two tablespoons are enough), and water with it. The fire is reduced to a small one, the mass is covered with a lid and stewed for 40-45 minutes until cooked. In the process of stewing, 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 be ready to serve.

How much to add by weight or quantity is a matter of personal preference. Some people will like a mixture with a lot of potatoes, but some will not. Cooking time is also optional, you can just periodically check the degree of readiness. It will be the potatoes that will stew the longest, therefore it is recommended to check on it.

Ragout zucchini