Hawthorn Puree Ingredients
|water||2.0 (grain glass)|
Put the collected hawthorn fruits for a day for ripening, wash thoroughly, place in a saucepan with water and cook until softened and boiled. Rub the boiled fruits through a sieve, pack the prepared mass into sterile glass jars.
Nutritional value and chemical composition.
|Nutrient||Quantity||Norm**||% of the norm in 100 g||% of the norm in 100 kcal||100% normal|
|Calorie value||29.9 kCal||1684 kCal||1.8%||6%||5632 g|
|Carbohydrates||8 g||219 g||3.7%||12.4%||2738 g|
|Water||38.8 g||2273 g||1.7%||5.7%||5858 g|
|Vitamin A, RE||7700 μg||900 μg||855.6%||2861.5%||12 g|
|Vitamin C, ascorbic||22 mg||90 mg||24.4%||81.6%||409 g|
|Vitamin E, alpha tocopherol, TE||1.1 mg||15 mg||7.3%||24.4%||1364 g|
The energy value is 29,9 kcal.
- Vitamin A is responsible for normal development, reproductive function, skin and eye health, and maintaining immunity.
- Vitamin C participates in redox reactions, the functioning of the immune system, promotes the absorption of iron. Deficiency leads to loose and bleeding gums, nosebleeds due to increased permeability and fragility of the blood capillaries.
- 53 kCal
- 0 kCal