Ingredients Carrot Kissel
| carrot | 250.0 (gram) |
| sugar | 100.0 (gram) |
| lemon acid | 2.0 (gram) |
| potato starch | 35.0 (gram) |
| water | 890.0 (gram) |
Method of preparation
Wipe the prepared carrots, squeeze the juice. The pulp is poured with hot water, boiled and filtered. Sugar, citric acid are added to the broth, strained potato starch diluted with cold water is introduced, brought to a boil, squeezed juice is added and cooled. Let go in bowls or glasses.
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 | 49.3 kCal | 1684 kCal | 2.9% | 5.9% | 3416 g |
| Proteins | 0.3 g | 76 g | 0.4% | 0.8% | 25333 g |
| Fats | 0.02 g | 56 g | 280000 g | ||
| Carbohydrates | 12.8 g | 219 g | 5.8% | 11.8% | 1711 g |
| organic acids | 0.2 g | ~ | |||
| Alimentary fiber | 0.5 g | 20 g | 2.5% | 5.1% | 4000 g |
| Water | 99.5 g | 2273 g | 4.4% | 8.9% | 2284 g |
| Ash | 0.7 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 1800 μg | 900 μg | 200% | 405.7% | 50 g |
| Retinol | 1.8 mg | ~ | |||
| Vitamin B1, thiamine | 0.01 mg | 1.5 mg | 0.7% | 1.4% | 15000 g |
| Vitamin B2, riboflavin | 0.01 mg | 1.8 mg | 0.6% | 1.2% | 18000 g |
| Vitamin B5, pantothenic | 0.05 mg | 5 mg | 1% | 2% | 10000 g |
| Vitamin B6, pyridoxine | 0.03 mg | 2 mg | 1.5% | 3% | 6667 g |
| Vitamin B9, folate | 1.7 μg | 400 μg | 0.4% | 0.8% | 23529 g |
| Vitamin C, ascorbic | 0.4 mg | 90 mg | 0.4% | 0.8% | 22500 g |
| Vitamin E, alpha tocopherol, TE | 0.1 mg | 15 mg | 0.7% | 1.4% | 15000 g |
| Vitamin H, biotin | 0.01 μg | 50 μg | 500000 g | ||
| Vitamin PP, NE | 0.2498 mg | 20 mg | 1.2% | 2.4% | 8006 g |
| niacin | 0.2 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 44.8 mg | 2500 mg | 1.8% | 3.7% | 5580 g |
| Calcium, Ca | 8.4 mg | 1000 mg | 0.8% | 1.6% | 11905 g |
| Magnesium, Mg | 8 mg | 400 mg | 2% | 4.1% | 5000 g |
| Sodium, Na | 6 mg | 1300 mg | 0.5% | 1% | 21667 g |
| Sulfur, S | 1.3 mg | 1000 mg | 0.1% | 0.2% | 76923 g |
| Phosphorus, P | 13.8 mg | 800 mg | 1.7% | 3.4% | 5797 g |
| Chlorine, Cl | 13.6 mg | 2300 mg | 0.6% | 1.2% | 16912 g |
| Trace Elements | |||||
| Aluminum, Al | 69.8 μg | ~ | |||
| Bohr, B | 43.2 μg | ~ | |||
| Vanadium, V | 21.4 μg | ~ | |||
| Iron, Fe | 0.2 mg | 18 mg | 1.1% | 2.2% | 9000 g |
| Iodine, I | 1.1 μg | 150 μg | 0.7% | 1.4% | 13636 g |
| Cobalt, Co | 0.4 μg | 10 μg | 4% | 8.1% | 2500 g |
| Lithium, Li | 1.3 μg | ~ | |||
| Manganese, Mn | 0.0432 mg | 2 mg | 2.2% | 4.5% | 4630 g |
| Copper, Cu | 17.3 μg | 1000 μg | 1.7% | 3.4% | 5780 g |
| Molybdenum, Mo. | 4.3 μg | 70 μg | 6.1% | 12.4% | 1628 g |
| Nickel, Ni | 1.3 μg | ~ | |||
| Fluorine, F | 11.9 μg | 4000 μg | 0.3% | 0.6% | 33613 g |
| Chrome, Cr | 0.6 μg | 50 μg | 1.2% | 2.4% | 8333 g |
| Zinc, Zn | 0.0864 mg | 12 mg | 0.7% | 1.4% | 13889 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 0.09 g | ~ | |||
| Mono- and disaccharides (sugars) | 3.8 g | max 100 г |
The energy value is 49,3 kcal.
Carrot jelly rich in vitamins and minerals such as: vitamin A – 200%
- Vitamin A is responsible for normal development, reproductive function, skin and eye health, and maintaining immunity.
Calorie content AND CHEMICAL COMPOSITION OF THE RECIPE INGREDIENTS Carrot jelly PER 100 g
- 35 kCal
- 399 kCal
- 0 kCal
- 313 kCal
- 0 kCal
Tags: How to cook, calorie content 49,3 kcal, chemical composition, nutritional value, what vitamins, minerals, cooking method Carrot jelly, recipe, calories, nutrients