Ingredients Milk Jelly
| milk cow | 250.0 (gram) |
| sugar | 160.0 (gram) |
| almonds sweet | 120.0 (gram) |
| water | 605.0 (gram) |
| edible gelatin | 30.0 (gram) |
Method of preparation
Almond milk is prepared. To do this, pour almonds with hot water, boil for 3-4 minutes, throw them on a sieve, peel them, grind them in a mortar, gradually adding cold boiled water. The milk is filtered, and the pulp is again subjected to the same processing. Almond milk is combined with hot milk, sugar and, stirring continuously, brought to a boil. Prepared gelatin is added to the prepared mixture (p. 284), stirred, filtered, poured into molds and cooled. When preparing jelly with vanilla, sugar, vanillin are added to hot milk, and then the prepared gelatin and, stirring continuously, bring to a boil.
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 | 192.1 kCal | 1684 kCal | 11.4% | 5.9% | 877 g |
| Proteins | 6.3 g | 76 g | 8.3% | 4.3% | 1206 g |
| Fats | 11.1 g | 56 g | 19.8% | 10.3% | 505 g |
| Carbohydrates | 17.9 g | 219 g | 8.2% | 4.3% | 1223 g |
| organic acids | 0.3 g | ~ | |||
| Alimentary fiber | 0.5 g | 20 g | 2.5% | 1.3% | 4000 g |
| Water | 75.3 g | 2273 g | 3.3% | 1.7% | 3019 g |
| Ash | 0.8 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 8 μg | 900 μg | 0.9% | 0.5% | 11250 g |
| Retinol | 0.008 mg | ~ | |||
| Vitamin B1, thiamine | 0.05 mg | 1.5 mg | 3.3% | 1.7% | 3000 g |
| Vitamin B2, riboflavin | 0.1 mg | 1.8 mg | 5.6% | 2.9% | 1800 g |
| Vitamin B4, choline | 5 mg | 500 mg | 1% | 0.5% | 10000 g |
| Vitamin B5, pantothenic | 0.09 mg | 5 mg | 1.8% | 0.9% | 5556 g |
| Vitamin B6, pyridoxine | 0.06 mg | 2 mg | 3% | 1.6% | 3333 g |
| Vitamin B9, folate | 8.3 μg | 400 μg | 2.1% | 1.1% | 4819 g |
| Vitamin B12, cobalamin | 0.09 μg | 3 μg | 3% | 1.6% | 3333 g |
| Vitamin C, ascorbic | 0.5 mg | 90 mg | 0.6% | 0.3% | 18000 g |
| Vitamin D, calciferol | 0.01 μg | 10 μg | 0.1% | 0.1% | 100000 g |
| Vitamin E, alpha tocopherol, TE | 5.6 mg | 15 mg | 37.3% | 19.4% | 268 g |
| Vitamin H, biotin | 0.7 μg | 50 μg | 1.4% | 0.7% | 7143 g |
| Vitamin PP, NE | 1.7458 mg | 20 mg | 8.7% | 4.5% | 1146 g |
| niacin | 0.7 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 168.3 mg | 2500 mg | 6.7% | 3.5% | 1485 g |
| Calcium, Ca | 82.3 mg | 1000 mg | 8.2% | 4.3% | 1215 g |
| Magnesium, Mg | 45 mg | 400 mg | 11.3% | 5.9% | 889 g |
| Sodium, Na | 33.7 mg | 1300 mg | 2.6% | 1.4% | 3858 g |
| Sulfur, S | 38.1 mg | 1000 mg | 3.8% | 2% | 2625 g |
| Phosphorus, P | 112.4 mg | 800 mg | 14.1% | 7.3% | 712 g |
| Chlorine, Cl | 30 mg | 2300 mg | 1.3% | 0.7% | 7667 g |
| Trace Elements | |||||
| Aluminum, Al | 10.5 μg | ~ | |||
| Iron, Fe | 0.9 mg | 18 mg | 5% | 2.6% | 2000 g |
| Iodine, I | 2.2 μg | 150 μg | 1.5% | 0.8% | 6818 g |
| Cobalt, Co | 0.2 μg | 10 μg | 2% | 1% | 5000 g |
| Manganese, Mn | 0.3465 mg | 2 mg | 17.3% | 9% | 577 g |
| Copper, Cu | 27.7 μg | 1000 μg | 2.8% | 1.5% | 3610 g |
| Molybdenum, Mo. | 1 μg | 70 μg | 1.4% | 0.7% | 7000 g |
| Olovo, Sn | 2.7 μg | ~ | |||
| Selenium, Se | 0.4 μg | 55 μg | 0.7% | 0.4% | 13750 g |
| Strontium, Sr. | 3.6 μg | ~ | |||
| Fluorine, F | 20.5 μg | 4000 μg | 0.5% | 0.3% | 19512 g |
| Chrome, Cr | 0.4 μg | 50 μg | 0.8% | 0.4% | 12500 g |
| Zinc, Zn | 0.4648 mg | 12 mg | 3.9% | 2% | 2582 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 2.5 g | ~ | |||
| Mono- and disaccharides (sugars) | 1.1 g | max 100 г |
The energy value is 192,1 kcal.
Milk jelly rich in vitamins and minerals such as: vitamin E – 37,3%, magnesium – 11,3%, phosphorus – 14,1%, manganese – 17,3%
- Vitamin E possesses antioxidant properties, is necessary for the functioning of the gonads, heart muscle, is a universal stabilizer of cell membranes. With a deficiency of vitamin E, hemolysis of erythrocytes and neurological disorders are observed.
- Magnesium participates in energy metabolism, synthesis of proteins, nucleic acids, has a stabilizing effect on membranes, is necessary to maintain homeostasis of calcium, potassium and sodium. Lack of magnesium leads to hypomagnesemia, an increased risk of developing hypertension, heart disease.
- Phosphorus takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is a part of phospholipids, nucleotides and nucleic acids, is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, rickets.
- Manganese participates in the formation of bone and connective tissue, is part of the enzymes involved in the metabolism of amino acids, carbohydrates, catecholamines; essential for the synthesis of cholesterol and nucleotides. Insufficient consumption is accompanied by a slowdown in growth, disorders in the reproductive system, increased fragility of bone tissue, disorders of carbohydrate and lipid metabolism.
Calorie content AND CHEMICAL COMPOSITION OF INGREDIENTS OF THE RECIPE Milk Jelly PER 100 g
- 60 kCal
- 399 kCal
- 609 kCal
- 0 kCal
- 355 kCal
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