Recipe Apples in jelly. Calorie, chemical composition and nutritional value.

Contents

Ingredients Apples in jelly

apples 50.0 (gram)
lemon 9.0 (gram)
cherry 5.0 (gram)
almonds sweet 5.0 (gram)
sugar 20.0 (gram)
edible gelatin 3.0 (gram)
lemon acid 0.1 (gram)
water 75.0 (gram)
Method of preparation

Prepared apples are peeled, seed nests are removed, cut into slices and boiled in water with the addition of citric acid. The broth is separated from the apples, filtered, sugar, prepared gelatin is added, stirred and brought to a boil. Peeled lemon slices are placed in a bowl, boiled apple slices are laid around, peeled nuts (almonds) kernels are laid on them, poured with a part of jelly and cooled until the jelly hardens. Then cherries> pitted are placed in the middle, poured with the rest of the jelly and cooled in several steps.

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.
NutrientQuantityNorm**% of the norm in 100 g% of the norm in 100 kcal100% normal
Calorie value111.1 kCal1684 kCal6.6%5.9%1516 g
Proteins3 g76 g3.9%3.5%2533 g
Fats3.4 g56 g6.1%5.5%1647 g
Carbohydrates18.3 g219 g8.4%7.6%1197 g
organic acids1.1 g~
Alimentary fiber1.1 g20 g5.5%5%1818 g
Water95.3 g2273 g4.2%3.8%2385 g
Ash0.5 g~
Vitamins
Vitamin A, RE20 μg900 μg2.2%2%4500 g
Retinol0.02 mg~
Vitamin B1, thiamine0.03 mg1.5 mg2%1.8%5000 g
Vitamin B2, riboflavin0.05 mg1.8 mg2.8%2.5%3600 g
Vitamin B5, pantothenic0.05 mg5 mg1%0.9%10000 g
Vitamin B6, pyridoxine0.05 mg2 mg2.5%2.3%4000 g
Vitamin B9, folate4 μg400 μg1%0.9%10000 g
Vitamin C, ascorbic6.2 mg90 mg6.9%6.2%1452 g
Vitamin E, alpha tocopherol, TE2 mg15 mg13.3%12%750 g
Vitamin H, biotin0.1 μg50 μg0.2%0.2%50000 g
Vitamin PP, NE0.798 mg20 mg4%3.6%2506 g
niacin0.3 mg~
Macronutrients
Potassium, K174.3 mg2500 mg7%6.3%1434 g
Calcium, Ca32.8 mg1000 mg3.3%3%3049 g
Magnesium, Mg18.5 mg400 mg4.6%4.1%2162 g
Sodium, Na27 mg1300 mg2.1%1.9%4815 g
Sulfur, S13 mg1000 mg1.3%1.2%7692 g
Phosphorus, P39.6 mg800 mg5%4.5%2020 g
Chlorine, Cl3.7 mg2300 mg0.2%0.2%62162 g
Trace Elements
Aluminum, Al40.4 μg~
Bohr, B112.5 μg~
Vanadium, V2.5 μg~
Iron, Fe1.2 mg18 mg6.7%6%1500 g
Iodine, I0.9 μg150 μg0.6%0.5%16667 g
Cobalt, Co0.4 μg10 μg4%3.6%2500 g
Manganese, Mn0.1312 mg2 mg6.6%5.9%1524 g
Copper, Cu76.2 μg1000 μg7.6%6.8%1312 g
Molybdenum, Mo.2.7 μg70 μg3.9%3.5%2593 g
Nickel, Ni6.8 μg~
Rubidium, Rb26.2 μg~
Fluorine, F9.5 μg4000 μg0.2%0.2%42105 g
Chrome, Cr1.7 μg50 μg3.4%3.1%2941 g
Zinc, Zn0.1973 mg12 mg1.6%1.4%6082 g
Digestible carbohydrates
Starch and dextrins1.1 g~
Mono- and disaccharides (sugars)3.9 gmax 100 г
馃殌More on topic:  Calorie O'Brien Potatoes, frozen, cooked. Chemical composition and nutritional value.

The energy value is 111,1 kcal.

Apples in jelly rich in vitamins and minerals such as: vitamin E – 13,3%
  • 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.
 
CALORIE AND CHEMICAL COMPOSITION OF THE INGREDIENTS OF THE RECIPE Apples in jelly PER 100 g
  • 47 kCal
  • 34 kCal
  • 52 kCal
  • 609 kCal
  • 399 kCal
  • 355 kCal
  • 0 kCal
  • 0 kCal
Tags: How to cook, calorie content 111,1 kcal, chemical composition, nutritional value, what vitamins, minerals, how to cook Apples in jelly, recipe, calories, nutrients

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