Ingredients Lemon jelly
| lemon | 1.0 (piece) |
| sugar | 1.0 (grain glass) |
| edible gelatin | 25.0 (gram) |
| water | 3.0 (grain glass) |
Method of preparation
Pour 3 cups of water into a saucepan, add sugar, stir and boil. Put the zest, cut from half a lemon, and the gelatin, previously soaked and squeezed, into the hot syrup. Stirring with a spoon all the time, bring the syrup to a boil again and pour in the lemon juice. Strain the hot syrup through a cloth, cool slightly and pour into molds or vases. Allow to freeze in the cold.
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 | 87.6 kCal | 1684 kCal | 5.2% | 5.9% | 1922 g |
| Proteins | 2.8 g | 76 g | 3.7% | 4.2% | 2714 g |
| Fats | 0.02 g | 56 g | 280000 g | ||
| Carbohydrates | 20.3 g | 219 g | 9.3% | 10.6% | 1079 g |
| organic acids | 0.6 g | ~ | |||
| Alimentary fiber | 0.1 g | 20 g | 0.5% | 0.6% | 20000 g |
| Water | 76.4 g | 2273 g | 3.4% | 3.9% | 2975 g |
| Ash | 0.06 g | ~ | |||
| Vitamins | |||||
| Vitamin B1, thiamine | 0.002 mg | 1.5 mg | 0.1% | 0.1% | 75000 g |
| Vitamin B5, pantothenic | 0.009 mg | 5 mg | 0.2% | 0.2% | 55556 g |
| Vitamin B6, pyridoxine | 0.003 mg | 2 mg | 0.2% | 0.2% | 66667 g |
| Vitamin B9, folate | 0.4 μg | 400 μg | 0.1% | 0.1% | 100000 g |
| Vitamin C, ascorbic | 1.8 mg | 90 mg | 2% | 2.3% | 5000 g |
| Vitamin E, alpha tocopherol, TE | 0.02 mg | 15 mg | 0.1% | 0.1% | 75000 g |
| Vitamin PP, NE | 0.4698 mg | 20 mg | 2.3% | 2.6% | 4257 g |
| niacin | 0.005 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 10.6 mg | 2500 mg | 0.4% | 0.5% | 23585 g |
| Calcium, Ca | 11.7 mg | 1000 mg | 1.2% | 1.4% | 8547 g |
| Magnesium, Mg | 0.6 mg | 400 mg | 0.2% | 0.2% | 66667 g |
| Sodium, Na | 22.8 mg | 1300 mg | 1.8% | 2.1% | 5702 g |
| Sulfur, S | 0.5 mg | 1000 mg | 0.1% | 0.1% | 200000 g |
| Phosphorus, P | 10.5 mg | 800 mg | 1.3% | 1.5% | 7619 g |
| Chlorine, Cl | 0.2 mg | 2300 mg | 1150000 g | ||
| Trace Elements | |||||
| Bohr, B | 8 μg | ~ | |||
| Iron, Fe | 0.2 mg | 18 mg | 1.1% | 1.3% | 9000 g |
| Manganese, Mn | 0.0018 mg | 2 mg | 0.1% | 0.1% | 111111 g |
| Copper, Cu | 10.9 μg | 1000 μg | 1.1% | 1.3% | 9174 g |
| Molybdenum, Mo. | 0.05 μg | 70 μg | 0.1% | 0.1% | 140000 g |
| Fluorine, F | 0.5 μg | 4000 μg | 800000 g | ||
| Zinc, Zn | 0.0057 mg | 12 mg | 210526 g | ||
| Digestible carbohydrates | |||||
| Starch and dextrins | 0.02 g | ~ | |||
| Mono- and disaccharides (sugars) | 0.2 g | max 100 г |
The energy value is 87,6 kcal.
Calorie content AND CHEMICAL COMPOSITION OF THE RECIPE INGREDIENTS Lemon Jelly PER 100 g
- 34 kCal
- 399 kCal
- 355 kCal
- 0 kCal
Tags: How to cook, calorie content 87,6 kcal, chemical composition, nutritional value, what vitamins, minerals, method of preparation Lemon jelly, recipe, calories, nutrients