Ingredients Apple jelly (thick)
| apples | 225.0 (gram) |
| sugar | 120.0 (gram) |
| potato starch | 80.0 (gram) |
| lemon acid | 1.0 (gram) |
| water | 960.0 (gram) |
Method of preparation
Apples with skin (without a seed nest) are cut, poured with hot water and boiled in a sealed container until tender. The apples are rubbed, combined with the broth in which they were cooked, add sugar, citric acid, bring to a boil, add prepared starch and boil at low boil for 6-8 minutes, pour into prepared forms or on baking sheets and cool. on p. 334.
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 | 62.1 kCal | 1684 kCal | 3.7% | 6% | 2712 g |
| Proteins | 0.09 g | 76 g | 0.1% | 0.2% | 84444 g |
| Fats | 0.08 g | 56 g | 0.1% | 0.2% | 70000 g |
| Carbohydrates | 16.3 g | 219 g | 7.4% | 11.9% | 1344 g |
| organic acids | 0.5 g | ~ | |||
| Alimentary fiber | 0.4 g | 20 g | 2% | 3.2% | 5000 g |
| Water | 94.2 g | 2273 g | 4.1% | 6.6% | 2413 g |
| Ash | 1 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 5 μg | 900 μg | 0.6% | 1% | 18000 g |
| Retinol | 0.005 mg | ~ | |||
| Vitamin B1, thiamine | 0.005 mg | 1.5 mg | 0.3% | 0.5% | 30000 g |
| Vitamin B2, riboflavin | 0.004 mg | 1.8 mg | 0.2% | 0.3% | 45000 g |
| Vitamin B5, pantothenic | 0.01 mg | 5 mg | 0.2% | 0.3% | 50000 g |
| Vitamin B6, pyridoxine | 0.01 mg | 2 mg | 0.5% | 0.8% | 20000 g |
| Vitamin B9, folate | 0.4 μg | 400 μg | 0.1% | 0.2% | 100000 g |
| Vitamin C, ascorbic | 0.8 mg | 90 mg | 0.9% | 1.4% | 11250 g |
| Vitamin E, alpha tocopherol, TE | 0.1 mg | 15 mg | 0.7% | 1.1% | 15000 g |
| Vitamin H, biotin | 0.05 μg | 50 μg | 0.1% | 0.2% | 100000 g |
| Vitamin PP, NE | 0.0649 mg | 20 mg | 0.3% | 0.5% | 30817 g |
| niacin | 0.05 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 56.6 mg | 2500 mg | 2.3% | 3.7% | 4417 g |
| Calcium, Ca | 8.2 mg | 1000 mg | 0.8% | 1.3% | 12195 g |
| Magnesium, Mg | 1.7 mg | 400 mg | 0.4% | 0.6% | 23529 g |
| Sodium, Na | 7.8 mg | 1300 mg | 0.6% | 1% | 16667 g |
| Sulfur, S | 1 mg | 1000 mg | 0.1% | 0.2% | 100000 g |
| Phosphorus, P | 6.9 mg | 800 mg | 0.9% | 1.4% | 11594 g |
| Chlorine, Cl | 0.4 mg | 2300 mg | 575000 g | ||
| Trace Elements | |||||
| Aluminum, Al | 21.5 μg | ~ | |||
| Bohr, B | 47.8 μg | ~ | |||
| Vanadium, V | 0.8 μg | ~ | |||
| Iron, Fe | 0.5 mg | 18 mg | 2.8% | 4.5% | 3600 g |
| Iodine, I | 0.4 μg | 150 μg | 0.3% | 0.5% | 37500 g |
| Cobalt, Co | 0.2 μg | 10 μg | 2% | 3.2% | 5000 g |
| Manganese, Mn | 0.0092 mg | 2 mg | 0.5% | 0.8% | 21739 g |
| Copper, Cu | 21.5 μg | 1000 μg | 2.2% | 3.5% | 4651 g |
| Molybdenum, Mo. | 1.2 μg | 70 μg | 1.7% | 2.7% | 5833 g |
| Nickel, Ni | 3.3 μg | ~ | |||
| Rubidium, Rb | 12.3 μg | ~ | |||
| Fluorine, F | 1.6 μg | 4000 μg | 250000 g | ||
| Chrome, Cr | 0.8 μg | 50 μg | 1.6% | 2.6% | 6250 g |
| Zinc, Zn | 0.0293 mg | 12 mg | 0.2% | 0.3% | 40956 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 0.2 g | ~ | |||
| Mono- and disaccharides (sugars) | 6.6 g | max 100 г |
The energy value is 62,1 kcal.
Calorie content AND CHEMICAL COMPOSITION OF THE RECIPE INGREDIENTS Apple jelly (thick) PER 100 g
- 47 kCal
- 399 kCal
- 313 kCal
- 0 kCal
- 0 kCal
Tags: How to cook, calorie content 62,1 kcal, chemical composition, nutritional value, what vitamins, minerals, cooking method Apple jelly (thick), recipe, calories, nutrients