Ingredients Canned watermelon
| watermelon | 1.0 (piece) |
| sugar | 100.0 (gram) |
| table salt | 50.0 (gram) |
| vinegar | 100.0 (gram) |
Method of preparation
Cut the watermelon across into slices. Place tightly in a 3-liter jar and pour boiling water once for 15-20 minutes. Then drain the water, add 100 g of sugar, 50 g of salt to it and boil for 2-3 minutes. Pour 100 g of 6% vinegar into a jar and pour boiling marinade over the watermelons to the very edge of the container (over the edge), seal.
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 | 36.5 kCal | 1684 kCal | 2.2% | 6% | 4614 g |
| Proteins | 0.5 g | 76 g | 0.7% | 1.9% | 15200 g |
| Fats | 0.09 g | 56 g | 0.2% | 0.5% | 62222 g |
| Carbohydrates | 9 g | 219 g | 4.1% | 11.2% | 2433 g |
| organic acids | 77.5 g | ~ | |||
| Alimentary fiber | 2.4 g | 20 g | 12% | 32.9% | 833 g |
| Water | 87.2 g | 2273 g | 3.8% | 10.4% | 2607 g |
| Ash | 0.5 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 80 μg | 900 μg | 8.9% | 24.4% | 1125 g |
| Retinol | 0.08 mg | ~ | |||
| Vitamin B1, thiamine | 0.03 mg | 1.5 mg | 2% | 5.5% | 5000 g |
| Vitamin B2, riboflavin | 0.05 mg | 1.8 mg | 2.8% | 7.7% | 3600 g |
| Vitamin B6, pyridoxine | 0.07 mg | 2 mg | 3.5% | 9.6% | 2857 g |
| Vitamin B9, folate | 6.3 μg | 400 μg | 1.6% | 4.4% | 6349 g |
| Vitamin C, ascorbic | 2.5 mg | 90 mg | 2.8% | 7.7% | 3600 g |
| Vitamin PP, NE | 0.283 mg | 20 mg | 1.4% | 3.8% | 7067 g |
| niacin | 0.2 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 57.6 mg | 2500 mg | 2.3% | 6.3% | 4340 g |
| Calcium, Ca | 19.7 mg | 1000 mg | 2% | 5.5% | 5076 g |
| Magnesium, Mg | 191.6 mg | 400 mg | 47.9% | 131.2% | 209 g |
| Sodium, Na | 21.7 mg | 1300 mg | 1.7% | 4.7% | 5991 g |
| Sulfur, S | 3.6 mg | 1000 mg | 0.4% | 1.1% | 27778 g |
| Phosphorus, P | 5.9 mg | 800 mg | 0.7% | 1.9% | 13559 g |
| Chlorine, Cl | 1193.8 mg | 2300 mg | 51.9% | 142.2% | 193 g |
| Trace Elements | |||||
| Iron, Fe | 0.9 mg | 18 mg | 5% | 13.7% | 2000 g |
| Cobalt, Co | 0.3 μg | 10 μg | 3% | 8.2% | 3333 g |
| Manganese, Mn | 0.005 mg | 2 mg | 0.3% | 0.8% | 40000 g |
| Copper, Cu | 5.4 μg | 1000 μg | 0.5% | 1.4% | 18519 g |
| Molybdenum, Mo. | 2.2 μg | 70 μg | 3.1% | 8.5% | 3182 g |
| Zinc, Zn | 0.012 mg | 12 mg | 0.1% | 0.3% | 100000 g |
| Digestible carbohydrates | |||||
| Mono- and disaccharides (sugars) | 4.9 g | max 100 г |
The energy value is 36,5 kcal.
Canned watermelon rich in vitamins and minerals such as: magnesium – 47,9%, chlorine – 51,9%
- 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.
- Chlorine necessary for the formation and secretion of hydrochloric acid in the body.
Calorie content AND CHEMICAL COMPOSITION OF THE RECIPE INGREDIENTS Canned watermelon PER 100 g
- 27 kCal
- 399 kCal
- 0 kCal
- 11 kCal
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