Ingredients Pear Jam
| pear | 1000.0 (gram) |
| sugar | 1000.0 (gram) |
| water | 1.0 (grain glass) |
| lemon acid | 5.0 (gram) |
Method of preparation
Wash the pears, peel, cut into wedges and blanch in boiling water for 5 minutes, then cool and immerse in sugar syrup. Cook in 3 doses with 5 hours intervals. Add citric acid at the end.
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 | 214.6 kCal | 1684 kCal | 12.7% | 5.9% | 785 g |
| Proteins | 0.1 g | 76 g | 0.1% | 76000 g | |
| Fats | 0.1 g | 56 g | 0.2% | 0.1% | 56000 g |
| Carbohydrates | 56.8 g | 219 g | 25.9% | 12.1% | 386 g |
| organic acids | 0.2 g | ~ | |||
| Alimentary fiber | 1 g | 20 g | 5% | 2.3% | 2000 g |
| Water | 40.9 g | 2273 g | 1.8% | 0.8% | 5557 g |
| Ash | 0.3 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 3 μg | 900 μg | 0.3% | 0.1% | 30000 g |
| Retinol | 0.003 mg | ~ | |||
| Vitamin B1, thiamine | 0.006 mg | 1.5 mg | 0.4% | 0.2% | 25000 g |
| Vitamin B2, riboflavin | 0.01 mg | 1.8 mg | 0.6% | 0.3% | 18000 g |
| Vitamin B5, pantothenic | 0.02 mg | 5 mg | 0.4% | 0.2% | 25000 g |
| Vitamin B6, pyridoxine | 0.009 mg | 2 mg | 0.5% | 0.2% | 22222 g |
| Vitamin B9, folate | 0.6 μg | 400 μg | 0.2% | 0.1% | 66667 g |
| Vitamin C, ascorbic | 0.7 mg | 90 mg | 0.8% | 0.4% | 12857 g |
| Vitamin E, alpha tocopherol, TE | 0.1 mg | 15 mg | 0.7% | 0.3% | 15000 g |
| Vitamin H, biotin | 0.03 μg | 50 μg | 0.1% | 166667 g | |
| Vitamin PP, NE | 0.0466 mg | 20 mg | 0.2% | 0.1% | 42918 g |
| niacin | 0.03 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 57 mg | 2500 mg | 2.3% | 1.1% | 4386 g |
| Calcium, Ca | 7.7 mg | 1000 mg | 0.8% | 0.4% | 12987 g |
| Silicon, Si | 2.1 mg | 30 mg | 7% | 3.3% | 1429 g |
| Magnesium, Mg | 4.1 mg | 400 mg | 1% | 0.5% | 9756 g |
| Sodium, Na | 5.5 mg | 1300 mg | 0.4% | 0.2% | 23636 g |
| Sulfur, S | 2.1 mg | 1000 mg | 0.2% | 0.1% | 47619 g |
| Phosphorus, P | 5.4 mg | 800 mg | 0.7% | 0.3% | 14815 g |
| Chlorine, Cl | 0.4 mg | 2300 mg | 575000 g | ||
| Trace Elements | |||||
| Bohr, B | 45.5 μg | ~ | |||
| Vanadium, V | 1.8 μg | ~ | |||
| Iron, Fe | 1 mg | 18 mg | 5.6% | 2.6% | 1800 g |
| Iodine, I | 0.4 μg | 150 μg | 0.3% | 0.1% | 37500 g |
| Cobalt, Co | 3.5 μg | 10 μg | 35% | 16.3% | 286 g |
| Manganese, Mn | 0.0228 mg | 2 mg | 1.1% | 0.5% | 8772 g |
| Copper, Cu | 42 μg | 1000 μg | 4.2% | 2% | 2381 g |
| Molybdenum, Mo. | 1.8 μg | 70 μg | 2.6% | 1.2% | 3889 g |
| Nickel, Ni | 6 μg | ~ | |||
| Rubidium, Rb | 15.4 μg | ~ | |||
| Fluorine, F | 3.5 μg | 4000 μg | 0.1% | 114286 g | |
| Zinc, Zn | 0.0665 mg | 12 mg | 0.6% | 0.3% | 18045 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 0.2 g | ~ | |||
| Mono- and disaccharides (sugars) | 3.3 g | max 100 г |
The energy value is 214,6 kcal.
Pear jam rich in vitamins and minerals such as: cobalt – 35%
- Cobalt is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism.
CALORIUM AND CHEMICAL COMPOSITION OF THE RECIPE INGREDIENTS Pear Jam PER 100 g
- 47 kCal
- 399 kCal
- 0 kCal
- 0 kCal
Tags: How to cook, calorie content 214,6 kcal, chemical composition, nutritional value, what vitamins, minerals, cooking method Pear jam, recipe, calories, nutrients