Ingredients Apple sauce
| apples | 225.0 (gram) |
| sugar | 125.0 (gram) |
| potato starch | 30.0 (gram) |
| lemon acid | 1.0 (gram) |
| cinnamon | 1.0 (gram) |
| water | 800.0 (gram) |
Method of preparation
Sliced apples with skin (without a seed nest) are poured with hot water and boiled for 6-8 minutes (depending on the variety) in a sealed container until tender. Then rub to a puree-like consistency, combine with the broth, add sugar, citric acid, bring to a boil, introduce starch previously diluted with cooled broth, allow to boil again. Put cinnamon in the finished sauce. You can make a cinnamon-free sauce.
You can create your own recipe taking into account the loss of vitamins and minerals using the recipe calculator in the application.
Nutritional value and chemical composition.
The table shows the content of nutrients (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams edible part.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie value | 61.1 kCal | 1684 kCal | 3.6% | 5.9% | 2756 g |
| Proteins | 0.1 g | 76 g | 0.1% | 0.2% | 76000 g |
| Fats | 0.09 g | 56 g | 0.2% | 0.3% | 62222 g |
| Carbohydrates | 16 g | 219 g | 7.3% | 11.9% | 1369 g |
| organic acids | 0.3 g | ~ | |||
| Alimentary fiber | 0.4 g | 20 g | 2% | 3.3% | 5000 g |
| Water | 95.4 g | 2273 g | 4.2% | 6.9% | 2383 g |
| Ash | 0.5 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 6 μg | 900 μg | 0.7% | 1.1% | 15000 g |
| Retinol | 0.006 mg | ~ | |||
| Vitamin B1, thiamine | 0.006 mg | 1.5 mg | 0.4% | 0.7% | 25000 g |
| Vitamin B2, riboflavin | 0.004 mg | 1.8 mg | 0.2% | 0.3% | 45000 g |
| Vitamin B5, pantothenic | 0.01 mg | 5 mg | 0.2% | 0.3% | 50000 g |
| Vitamin B6, pyridoxine | 0.02 mg | 2 mg | 1% | 1.6% | 10000 g |
| Vitamin B9, folate | 0.4 μg | 400 μg | 0.1% | 0.2% | 100000 g |
| Vitamin C, ascorbic | 0.9 mg | 90 mg | 1% | 1.6% | 10000 g |
| Vitamin E, alpha tocopherol, TE | 0.1 mg | 15 mg | 0.7% | 1.1% | 15000 g |
| Vitamin H, biotin | 0.06 μg | 50 μg | 0.1% | 0.2% | 83333 g |
| Vitamin PP, NE | 0.0766 mg | 20 mg | 0.4% | 0.7% | 26110 g |
| niacin | 0.06 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 66.1 mg | 2500 mg | 2.6% | 4.3% | 3782 g |
| Calcium, Ca | 6.1 mg | 1000 mg | 0.6% | 1% | 16393 g |
| Magnesium, Mg | 2 mg | 400 mg | 0.5% | 0.8% | 20000 g |
| Sodium, Na | 7.3 mg | 1300 mg | 0.6% | 1% | 17808 g |
| Sulfur, S | 1.2 mg | 1000 mg | 0.1% | 0.2% | 83333 g |
| Phosphorus, P | 4.6 mg | 800 mg | 0.6% | 1% | 17391 g |
| Chlorine, Cl | 0.5 mg | 2300 mg | 460000 g | ||
| Trace Elements | |||||
| Aluminum, Al | 25.3 μg | ~ | |||
| Bohr, B | 56.4 μg | ~ | |||
| Vanadium, V | 0.9 μg | ~ | |||
| Iron, Fe | 0.5 mg | 18 mg | 2.8% | 4.6% | 3600 g |
| Iodine, I | 0.5 μg | 150 μg | 0.3% | 0.5% | 30000 g |
| Cobalt, Co | 0.2 μg | 10 μg | 2% | 3.3% | 5000 g |
| Manganese, Mn | 0.0108 mg | 2 mg | 0.5% | 0.8% | 18519 g |
| Copper, Cu | 25.3 μg | 1000 μg | 2.5% | 4.1% | 3953 g |
| Molybdenum, Mo. | 1.4 μg | 70 μg | 2% | 3.3% | 5000 g |
| Nickel, Ni | 3.9 μg | ~ | |||
| Rubidium, Rb | 14.5 μg | ~ | |||
| Fluorine, F | 1.8 μg | 4000 μg | 222222 g | ||
| Chrome, Cr | 0.9 μg | 50 μg | 1.8% | 2.9% | 5556 g |
| Zinc, Zn | 0.0346 mg | 12 mg | 0.3% | 0.5% | 34682 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 0.2 g | ~ | |||
| Mono- and disaccharides (sugars) | 4.2 g | max 100 г |
The energy value is 61,1 kcal.
Calorie content AND CHEMICAL COMPOSITION OF THE RECIPE INGREDIENTS Apple sauce PER 100 g
- 47 kCal
- 399 kCal
- 313 kCal
- 0 kCal
- 247 kCal
- 0 kCal
Tags: How to cook, calorie content 61,1 kcal, chemical composition, nutritional value, what vitamins, minerals, cooking method Apple sauce, recipe, calories, nutrients