Ingredients Lemon mousse
| lemon | 238.0 (gram) |
| sugar | 300.0 (gram) |
| edible gelatin | 27.0 (gram) |
| water | 700.0 (gram) |
Method of preparation
The zest is cut from the lemons, cut in half and squeezed out. The zest is poured with hot water, boiled for 5-6 minutes, filtered, sugar is added to the broth, prepared gelatin is introduced (p. 337), combined with lemon juice, cooled and whipped. On vacation, the mousse is poured with sugar syrup, or fruit syrup, or natural berry syrup (20 g per serving).
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 | 115.1 kCal | 1684 kCal | 6.8% | 5.9% | 1463 g |
| Proteins | 2.4 g | 76 g | 3.2% | 2.8% | 3167 g |
| Fats | 0.03 g | 56 g | 0.1% | 0.1% | 186667 g |
| Carbohydrates | 28.1 g | 219 g | 12.8% | 11.1% | 779 g |
| organic acids | 1.4 g | ~ | |||
| Alimentary fiber | 0.5 g | 20 g | 2.5% | 2.2% | 4000 g |
| Water | 83.7 g | 2273 g | 3.7% | 3.2% | 2716 g |
| Ash | 0.1 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 2 μg | 900 μg | 0.2% | 0.2% | 45000 g |
| Retinol | 0.002 mg | ~ | |||
| Vitamin B1, thiamine | 0.007 mg | 1.5 mg | 0.5% | 0.4% | 21429 g |
| Vitamin B2, riboflavin | 0.004 mg | 1.8 mg | 0.2% | 0.2% | 45000 g |
| Vitamin B5, pantothenic | 0.04 mg | 5 mg | 0.8% | 0.7% | 12500 g |
| Vitamin B6, pyridoxine | 0.01 mg | 2 mg | 0.5% | 0.4% | 20000 g |
| Vitamin B9, folate | 1.7 μg | 400 μg | 0.4% | 0.3% | 23529 g |
| Vitamin C, ascorbic | 3.5 mg | 90 mg | 3.9% | 3.4% | 2571 g |
| Vitamin E, alpha tocopherol, TE | 0.1 mg | 15 mg | 0.7% | 0.6% | 15000 g |
| Vitamin PP, NE | 0.4184 mg | 20 mg | 2.1% | 1.8% | 4780 g |
| niacin | 0.02 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 38.1 mg | 2500 mg | 1.5% | 1.3% | 6562 g |
| Calcium, Ca | 16.5 mg | 1000 mg | 1.7% | 1.5% | 6061 g |
| Magnesium, Mg | 2.5 mg | 400 mg | 0.6% | 0.5% | 16000 g |
| Sodium, Na | 20 mg | 1300 mg | 1.5% | 1.3% | 6500 g |
| Sulfur, S | 2.1 mg | 1000 mg | 0.2% | 0.2% | 47619 g |
| Phosphorus, P | 11.9 mg | 800 mg | 1.5% | 1.3% | 6723 g |
| Chlorine, Cl | 1.1 mg | 2300 mg | 209091 g | ||
| Trace Elements | |||||
| Bohr, B | 37.1 μg | ~ | |||
| Iron, Fe | 0.3 mg | 18 mg | 1.7% | 1.5% | 6000 g |
| Manganese, Mn | 0.0085 mg | 2 mg | 0.4% | 0.3% | 23529 g |
| Copper, Cu | 50.9 μg | 1000 μg | 5.1% | 4.4% | 1965 g |
| Molybdenum, Mo. | 0.2 μg | 70 μg | 0.3% | 0.3% | 35000 g |
| Fluorine, F | 2.1 μg | 4000 μg | 0.1% | 0.1% | 190476 g |
| Zinc, Zn | 0.0265 mg | 12 mg | 0.2% | 0.2% | 45283 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 0.02 g | ~ | |||
| Mono- and disaccharides (sugars) | 0.6 g | max 100 г |
The energy value is 115,1 kcal.
Calorie content AND CHEMICAL COMPOSITION OF THE RECIPE INGREDIENTS Lemon mousse PER 100 g
- 34 kCal
- 399 kCal
- 355 kCal
- 0 kCal
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