Ingredients Blueberry Soup
| bilberry | 130.0 (gram) |
| sugar | 20.0 (gram) |
| potato starch | 1.0 (teaspoon) |
| cream | 1.0 (table spoon) |
| water | 500.0 (gram) |
Method of preparation
Pour fresh washed blueberries with hot water, cook and rub through a sieve, add sugar, bring to a boil and cook for another 5 minutes. Then add starch diluted with cold water, bring to a boil and cool.
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 | 33.5 kCal | 1684 kCal | 2% | 6% | 5027 g |
| Proteins | 0.3 g | 76 g | 0.4% | 1.2% | 25333 g |
| Fats | 1.3 g | 56 g | 2.3% | 6.9% | 4308 g |
| Carbohydrates | 5.5 g | 219 g | 2.5% | 7.5% | 3982 g |
| organic acids | 0.3 g | ~ | |||
| Alimentary fiber | 0.5 g | 20 g | 2.5% | 7.5% | 4000 g |
| Water | 89.5 g | 2273 g | 3.9% | 11.6% | 2540 g |
| Ash | 0.3 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 200 μg | 900 μg | 22.2% | 66.3% | 450 g |
| Retinol | 0.2 mg | ~ | |||
| Vitamin B1, thiamine | 0.002 mg | 1.5 mg | 0.1% | 0.3% | 75000 g |
| Vitamin B2, riboflavin | 0.007 mg | 1.8 mg | 0.4% | 1.2% | 25714 g |
| Vitamin B4, choline | 5 mg | 500 mg | 1% | 3% | 10000 g |
| Vitamin B6, pyridoxine | 0.003 mg | 2 mg | 0.2% | 0.6% | 66667 g |
| Vitamin B9, folate | 0.3 μg | 400 μg | 0.1% | 0.3% | 133333 g |
| Vitamin B12, cobalamin | 0.01 μg | 3 μg | 0.3% | 0.9% | 30000 g |
| Vitamin C, ascorbic | 0.6 mg | 90 mg | 0.7% | 2.1% | 15000 g |
| Vitamin D, calciferol | 0.006 μg | 10 μg | 0.1% | 0.3% | 166667 g |
| Vitamin E, alpha tocopherol, TE | 0.02 mg | 15 mg | 0.1% | 0.3% | 75000 g |
| Vitamin H, biotin | 0.1 μg | 50 μg | 0.2% | 0.6% | 50000 g |
| Vitamin PP, NE | 0.0898 mg | 20 mg | 0.4% | 1.2% | 22272 g |
| niacin | 0.04 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 11.8 mg | 2500 mg | 0.5% | 1.5% | 21186 g |
| Calcium, Ca | 7 mg | 1000 mg | 0.7% | 2.1% | 14286 g |
| Magnesium, Mg | 1.2 mg | 400 mg | 0.3% | 0.9% | 33333 g |
| Sodium, Na | 2.8 mg | 1300 mg | 0.2% | 0.6% | 46429 g |
| Phosphorus, P | 5.3 mg | 800 mg | 0.7% | 2.1% | 15094 g |
| Chlorine, Cl | 2.4 mg | 2300 mg | 0.1% | 0.3% | 95833 g |
| Trace Elements | |||||
| Iron, Fe | 0.1 mg | 18 mg | 0.6% | 1.8% | 18000 g |
| Iodine, I | 0.3 μg | 150 μg | 0.2% | 0.6% | 50000 g |
| Cobalt, Co | 0.01 μg | 10 μg | 0.1% | 0.3% | 100000 g |
| Manganese, Mn | 0.0001 mg | 2 mg | 2000000 g | ||
| Copper, Cu | 0.8 μg | 1000 μg | 0.1% | 0.3% | 125000 g |
| Molybdenum, Mo. | 0.2 μg | 70 μg | 0.3% | 0.9% | 35000 g |
| Selenium, Se | 0.01 μg | 55 μg | 550000 g | ||
| Fluorine, F | 0.6 μg | 4000 μg | 666667 g | ||
| Zinc, Zn | 0.0096 mg | 12 mg | 0.1% | 0.3% | 125000 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 0.02 g | ~ | |||
| Mono- and disaccharides (sugars) | 2.2 g | max 100 г |
The energy value is 33,5 kcal.
Blueberry puree soup rich in vitamins and minerals such as: vitamin A – 22,2%
- Vitamin A is responsible for normal development, reproductive function, skin and eye health, and maintaining immunity.
Calorie content AND CHEMICAL COMPOSITION OF THE INGREDIENTS OF THE RECIPE Soup-puree from blueberries PER 100 g
- 44 kCal
- 399 kCal
- 313 kCal
- 162 kCal
- 0 kCal
Tags: How to cook, calorie content 33,5 kcal, chemical composition, nutritional value, what vitamins, minerals, preparation method of blueberry puree soup, recipe, calories, nutrients