Vinegret
Exceptional nutritional value
Russian beet salad with potato, carrot, pickles and sauerkraut.
Vinegret is a Russian salad of diced boiled beetroot, potatoes and carrots with pickled cucumbers, sauerkraut and onion, dressed with sunflower oil instead of mayonnaise. It is low in calories and fat and provides fiber, folate and potassium, while the pickles and sauerkraut make it fairly high in sodium. Rinsing the sauerkraut before adding it lowers the salt.
Macronutrients Distribution
Basic Nutritional Info
| Nutrient | Value | DV |
|---|---|---|
| Protein | 1.3g | 2.3% |
| Fat | 3.6g | 5.1% |
| Carbs | 10g | 3.3% |
| Simple Sugars | 3.5g | Estimate |
| Complex Carbs | 4.5g | Estimate |
| Fiber | 2g | 8.0% |
| Water | 84g | 3.4% |
| Calories | 75 | 3.3% |
Glycemic Index
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Fatty Acids Composition
| Fatty Acid | Amount | Unit | DV |
|---|---|---|---|
| Saturated | 0.39 | g | 1.9% |
| Monounsaturated | 0.68 | g | 2.7% |
| Polyunsaturated | 2.32 | g | 17.8% |
| Omega-3 | 0.696 | g | Estimate |
| Omega-6 | 1.624 | g | Estimate |
| Trans | 0 | g | 0.0% |
Antioxidants
Antioxidants (e.g. vitamin C, vitamin E, selenium, polyphenols, carotenoids) help protect cells from oxidative stress and support health. They are found in fruits, vegetables, nuts, and some animal products.
Compounds with antioxidant activity. Vitamin C, E and selenium are included when present in the product.
| Compound | Amount | Unit |
|---|---|---|
| Vitamin C | 6.72 | mg |
| Vitamin E | 1.55 | mg |
| Selenium | 0.42 | mcg |
Vitamins
| Vitamin | Amount | Unit | DV |
|---|---|---|---|
| vitamin A | 92.7 | mcg | 10.3% |
| vitamin B1 | 0.04 | mg | 3.3% |
| vitamin B2 | 0.035 | mg | 2.7% |
| vitamin B3 | 0.463 | mg | 2.9% |
| vitamin B6 | 0.111 | mg | 6.5% |
| vitamin B9 | 32.6 | mcg | 8.2% |
| vitamin B12 | 0 | mcg | 0.0% |
| vitamin C | 6.72 | mg | 7.5% |
| vitamin D | 0 (0 IU) | mcg | 0.0% |
| vitamin E | 1.55 | mg | 10.3% |
| vitamin K | 5.93 | mcg | 4.9% |
Minerals
| Mineral | Amount | Unit | DV |
|---|---|---|---|
| calcium | 24.2 | mg | 2.4% |
| iron | 0.703 | mg | 3.9% |
| magnesium | 17.4 | mg | 4.3% |
| phosphorus | 37.3 | mg | 5.3% |
| potassium | 292 | mg | 11.2% |
| sodium | 279 | mg | 12.1% |
| zinc | 0.259 | mg | 2.4% |
| copper | 0.074 | mg | 8.2% |
| manganese | 0.191 | mg | 8.3% |
| selenium | 0.425 | mcg | 0.8% |
Essential Amino Acids
| Amino Acid | Amount | Unit | DV | DIAAS |
|---|---|---|---|---|
| Histidine | 23 | mg | 3.3% | 79% |
| Isoleucine | 45 | mg | 3.2% | 82% |
| Leucine limiting | 64 | mg | 2.3% | 57% |
| Lysine | 64 | mg | 3.0% | 73% |
| Methionine | 40 | mg | 3.8% | 95% |
| Phenylalanine | 78 | mg | 4.5% | 104% |
| Threonine | 59 | mg | 5.6% | 129% |
| Tryptophan | 14 | mg | 5.0% | 116% |
| Valine | 57 | mg | 3.1% | 78% |
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Values per 100 g
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Recipe
See full recipeIngredients
- Beets 2 medium (400 g)
- Potatoes 3 medium (330 g)
- Carrots 2 medium (170 g)
- Pickled cucumbers (brined) 3 medium (150 g)
- Sauerkraut 150 g
- Onion 1 small (60 g)
- Unrefined sunflower oil 3 tbsp
- Salt to taste
Instructions
- 1
Put the unpeeled beets in a pot of water, bring to a boil and simmer until a knife slides in easily, 50-60 minutes.
- 2
In a separate pot, boil the unpeeled potatoes and carrots until tender, 20-25 minutes. Cool all the vegetables completely, then peel them.
- 3
Cut the beets into 1 cm cubes, put them in a large bowl and toss with 1 tbsp of the oil so they stain the other vegetables less.
- 4
Cut the potatoes, carrots and pickles into 1 cm cubes and finely chop the onion.
- 5
Squeeze the sauerkraut to remove excess brine and chop it if the strands are long.
- 6
Add everything to the beets, pour over the remaining oil, season with salt and mix gently.
- 7
Chill for 30 minutes before serving.