Ingredients Quince Compote
| the norm | 1000.0 (gram) |
| water | 1500.0 (gram) |
| sugar | 400.0 (gram) |
| lemon acid | 4.0 (gram) |
Method of preparation
Cut the fruits into pieces, remove the core, peel. For temporary storage, immediately immerse the cleaned slices in water acidified with citric acid (3 g / 1 l). Boil the cut skin separately in water for 25 minutes, strain and pour the prepared quince slices with broth. Boil again for 30 minutes, cool, add sugar, 4 g of citric acid, boil for 5 minutes and pour the finished compote into glass jars.
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 | 72.4 kCal | 1684 kCal | 4.3% | 5.9% | 2326 g |
| Proteins | 0.1 g | 76 g | 0.1% | 0.1% | 76000 g |
| Fats | 0.1 g | 56 g | 0.2% | 0.3% | 56000 g |
| Carbohydrates | 18.9 g | 219 g | 8.6% | 11.9% | 1159 g |
| organic acids | 0.2 g | ~ | |||
| Alimentary fiber | 0.8 g | 20 g | 4% | 5.5% | 2500 g |
| Water | 79.3 g | 2273 g | 3.5% | 4.8% | 2866 g |
| Ash | 0.2 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 80 μg | 900 μg | 8.9% | 12.3% | 1125 g |
| Retinol | 0.08 mg | ~ | |||
| Vitamin B1, thiamine | 0.004 mg | 1.5 mg | 0.3% | 0.4% | 37500 g |
| Vitamin B2, riboflavin | 0.008 mg | 1.8 mg | 0.4% | 0.6% | 22500 g |
| Vitamin C, ascorbic | 2.1 mg | 90 mg | 2.3% | 3.2% | 4286 g |
| Vitamin PP, NE | 0.0366 mg | 20 mg | 0.2% | 0.3% | 54645 g |
| niacin | 0.02 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 33 mg | 2500 mg | 1.3% | 1.8% | 7576 g |
| Calcium, Ca | 5.4 mg | 1000 mg | 0.5% | 0.7% | 18519 g |
| Magnesium, Mg | 3 mg | 400 mg | 0.8% | 1.1% | 13333 g |
| Sodium, Na | 3.3 mg | 1300 mg | 0.3% | 0.4% | 39394 g |
| Phosphorus, P | 5.1 mg | 800 mg | 0.6% | 0.8% | 15686 g |
| Trace Elements | |||||
| Iron, Fe | 0.7 mg | 18 mg | 3.9% | 5.4% | 2571 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 0.4 g | ~ | |||
| Mono- and disaccharides (sugars) | 1.6 g | max 100 г |
The energy value is 72,4 kcal.
Calorie content AND CHEMICAL COMPOSITION OF INGREDIENTS OF THE RECIPE Quince Compote PER 100 g
- 48 kCal
- 0 kCal
- 399 kCal
- 0 kCal
Tags: How to cook, calorie content 72,4 kcal, chemical composition, nutritional value, what vitamins, minerals, cooking method of quince compote, recipe, calories, nutrients