Ingredients Apricot sauce
| apricots | 515.0 (gram) |
| sugar | 600.0 (gram) |
Method of preparation
For dried apricots, water is added – 400 ml. Fresh apricots are immersed in boiling water for 30-40 seconds, peeled from them, cut into .4 parts, the bone is removed, covered with sugar, kept for 2-3 hours in boiling for 5-8 minutes. , washed, poured with cold water and left for 2-3 hours. Then it is boiled in the same water until tender, rubbed, sugar is added and, while stirring, boiled until thickened. The finished sauce is cooled.
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 | 250.9 kCal | 1684 kCal | 14.9% | 5.9% | 671 g |
| Proteins | 0.5 g | 76 g | 0.7% | 0.3% | 15200 g |
| Fats | 0.06 g | 56 g | 0.1% | 93333 g | |
| Carbohydrates | 66.2 g | 219 g | 30.2% | 12% | 331 g |
| organic acids | 0.6 g | ~ | |||
| Alimentary fiber | 1.3 g | 20 g | 6.5% | 2.6% | 1538 g |
| Water | 52.7 g | 2273 g | 2.3% | 0.9% | 4313 g |
| Ash | 0.4 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 900 μg | 900 μg | 100% | 39.9% | 100 g |
| Retinol | 0.9 mg | ~ | |||
| Vitamin B1, thiamine | 0.02 mg | 1.5 mg | 1.3% | 0.5% | 7500 g |
| Vitamin B2, riboflavin | 0.03 mg | 1.8 mg | 1.7% | 0.7% | 6000 g |
| Vitamin B5, pantothenic | 0.2 mg | 5 mg | 4% | 1.6% | 2500 g |
| Vitamin B6, pyridoxine | 0.03 mg | 2 mg | 1.5% | 0.6% | 6667 g |
| Vitamin B9, folate | 1.6 μg | 400 μg | 0.4% | 0.2% | 25000 g |
| Vitamin C, ascorbic | 2.4 mg | 90 mg | 2.7% | 1.1% | 3750 g |
| Vitamin E, alpha tocopherol, TE | 0.5 mg | 15 mg | 3.3% | 1.3% | 3000 g |
| Vitamin H, biotin | 0.1 μg | 50 μg | 0.2% | 0.1% | 50000 g |
| Vitamin PP, NE | 0.483 mg | 20 mg | 2.4% | 1% | 4141 g |
| niacin | 0.4 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 186.3 mg | 2500 mg | 7.5% | 3% | 1342 g |
| Calcium, Ca | 17.8 mg | 1000 mg | 1.8% | 0.7% | 5618 g |
| Silicon, Si | 3 mg | 30 mg | 10% | 4% | 1000 g |
| Magnesium, Mg | 4.6 mg | 400 mg | 1.2% | 0.5% | 8696 g |
| Sodium, Na | 2.4 mg | 1300 mg | 0.2% | 0.1% | 54167 g |
| Sulfur, S | 3.6 mg | 1000 mg | 0.4% | 0.2% | 27778 g |
| Phosphorus, P | 14.8 mg | 800 mg | 1.9% | 0.8% | 5405 g |
| Chlorine, Cl | 0.6 mg | 2300 mg | 383333 g | ||
| Trace Elements | |||||
| Aluminum, Al | 215.7 μg | ~ | |||
| Bohr, B | 622.2 μg | ~ | |||
| Vanadium, V | 11.9 μg | ~ | |||
| Iron, Fe | 0.6 mg | 18 mg | 3.3% | 1.3% | 3000 g |
| Iodine, I | 0.6 μg | 150 μg | 0.4% | 0.2% | 25000 g |
| Cobalt, Co | 1.2 μg | 10 μg | 12% | 4.8% | 833 g |
| Manganese, Mn | 0.1304 mg | 2 mg | 6.5% | 2.6% | 1534 g |
| Copper, Cu | 100.7 μg | 1000 μg | 10.1% | 4% | 993 g |
| Molybdenum, Mo. | 4.1 μg | 70 μg | 5.9% | 2.4% | 1707 g |
| Nickel, Ni | 17.8 μg | ~ | |||
| Strontium, Sr. | 296.3 μg | ~ | |||
| Titan, you | 118.5 μg | ~ | |||
| Fluorine, F | 6.5 μg | 4000 μg | 0.2% | 0.1% | 61538 g |
| Chrome, Cr | 0.6 μg | 50 μg | 1.2% | 0.5% | 8333 g |
| Zinc, Zn | 0.0486 mg | 12 mg | 0.4% | 0.2% | 24691 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 0.4 g | ~ | |||
| Mono- and disaccharides (sugars) | 4.7 g | max 100 г |
The energy value is 250,9 kcal.
Apricot sauce rich in vitamins and minerals such as: vitamin A – 100%, cobalt – 12%
- Vitamin A is responsible for normal development, reproductive function, skin and eye health, and maintaining immunity.
- Cobalt is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism.
Calorie content AND CHEMICAL COMPOSITION OF THE RECIPE INGREDIENTS Apricot Sauce PER 100 g
- 44 kCal
- 399 kCal
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