Ingredients Cherry Pie
| cherry | 1.0 (grain glass) |
| lemon zest | 1.0 (table spoon) |
| butter | 200.0 (gram) |
| sugar | 1.0 (grain glass) |
| wheat flour, premium | 2.0 (grain glass) |
| lemon juice | 25.0 (gram) |
| cream | 1.0 (grain glass) |
Method of preparation
Grind a glass of butter with a glass of sugar, flour, grated zest and juice of 1 lemon. Roll out the dough, cover with a napkin and leave for 8 hours in a cold place. Then make an open pie, put the pitted cherries and place in the oven. Top the finished pie with whipped sour cream.
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 | 313.9 kCal | 1684 kCal | 18.6% | 5.9% | 536 g |
| Proteins | 2.9 g | 76 g | 3.8% | 1.2% | 2621 g |
| Fats | 20.7 g | 56 g | 37% | 11.8% | 271 g |
| Carbohydrates | 31 g | 219 g | 14.2% | 4.5% | 706 g |
| organic acids | 0.1 g | ~ | |||
| Alimentary fiber | 0.2 g | 20 g | 1% | 0.3% | 10000 g |
| Water | 12.3 g | 2273 g | 0.5% | 0.2% | 18480 g |
| Ash | 0.2 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 200 μg | 900 μg | 22.2% | 7.1% | 450 g |
| Retinol | 0.2 mg | ~ | |||
| Vitamin B1, thiamine | 0.03 mg | 1.5 mg | 2% | 0.6% | 5000 g |
| Vitamin B2, riboflavin | 0.06 mg | 1.8 mg | 3.3% | 1.1% | 3000 g |
| Vitamin B4, choline | 37 mg | 500 mg | 7.4% | 2.4% | 1351 g |
| Vitamin B5, pantothenic | 0.08 mg | 5 mg | 1.6% | 0.5% | 6250 g |
| Vitamin B6, pyridoxine | 0.05 mg | 2 mg | 2.5% | 0.8% | 4000 g |
| Vitamin B9, folate | 7.7 μg | 400 μg | 1.9% | 0.6% | 5195 g |
| Vitamin B12, cobalamin | 0.08 μg | 3 μg | 2.7% | 0.9% | 3750 g |
| Vitamin C, ascorbic | 3 mg | 90 mg | 3.3% | 1.1% | 3000 g |
| Vitamin D, calciferol | 0.06 μg | 10 μg | 0.6% | 0.2% | 16667 g |
| Vitamin E, alpha tocopherol, TE | 1 mg | 15 mg | 6.7% | 2.1% | 1500 g |
| Vitamin H, biotin | 1.2 μg | 50 μg | 2.4% | 0.8% | 4167 g |
| Vitamin PP, NE | 0.7814 mg | 20 mg | 3.9% | 1.2% | 2560 g |
| niacin | 0.3 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 75 mg | 2500 mg | 3% | 1% | 3333 g |
| Calcium, Ca | 29.9 mg | 1000 mg | 3% | 1% | 3344 g |
| Silicon, Si | 0.7 mg | 30 mg | 2.3% | 0.7% | 4286 g |
| Magnesium, Mg | 7.3 mg | 400 mg | 1.8% | 0.6% | 5479 g |
| Sodium, Na | 12.3 mg | 1300 mg | 0.9% | 0.3% | 10569 g |
| Sulfur, S | 13.1 mg | 1000 mg | 1.3% | 0.4% | 7634 g |
| Phosphorus, P | 34.7 mg | 800 mg | 4.3% | 1.4% | 2305 g |
| Chlorine, Cl | 18.1 mg | 2300 mg | 0.8% | 0.3% | 12707 g |
| Trace Elements | |||||
| Aluminum, Al | 181.1 μg | ~ | |||
| Bohr, B | 25.8 μg | ~ | |||
| Vanadium, V | 17.7 μg | ~ | |||
| Iron, Fe | 0.4 mg | 18 mg | 2.2% | 0.7% | 4500 g |
| Iodine, I | 2 μg | 150 μg | 1.3% | 0.4% | 7500 g |
| Cobalt, Co | 0.4 μg | 10 μg | 4% | 1.3% | 2500 g |
| Manganese, Mn | 0.1082 mg | 2 mg | 5.4% | 1.7% | 1848 g |
| Copper, Cu | 42.5 μg | 1000 μg | 4.3% | 1.4% | 2353 g |
| Molybdenum, Mo. | 4.2 μg | 70 μg | 6% | 1.9% | 1667 g |
| Nickel, Ni | 1.7 μg | ~ | |||
| Olovo, Sn | 0.9 μg | ~ | |||
| Rubidium, Rb | 6.7 μg | ~ | |||
| Selenium, Se | 1.1 μg | 55 μg | 2% | 0.6% | 5000 g |
| Titan, you | 1.9 μg | ~ | |||
| Fluorine, F | 8.6 μg | 4000 μg | 0.2% | 0.1% | 46512 g |
| Chrome, Cr | 1 μg | 50 μg | 2% | 0.6% | 5000 g |
| Zinc, Zn | 0.2225 mg | 12 mg | 1.9% | 0.6% | 5393 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 10.2 g | ~ | |||
| Mono- and disaccharides (sugars) | 1.1 g | max 100 г |
The energy value is 313,9 kcal.
Cherrypie 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 RECIPE INGREDIENTS Pie with cherries PER 100 g
- 52 kCal
- 47 kCal
- 661 kCal
- 399 kCal
- 334 kCal
- 33 kCal
- 162 kCal
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