Ingredients Currant “snow”
| white currant | 250.0 (gram) |
| Red currants | 250.0 (gram) |
| chicken protein | 3.0 (piece) |
| sugar | 150.0 (gram) |
Method of preparation
Prepare the berries. Beat the whites, then gradually add powdered sugar into them, and at the end add the berries. Pour the resulting cream into vases and put in the cold (30-40 minutes).
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 | 111.5 kCal | 1684 kCal | 6.6% | 5.9% | 1510 g |
| Proteins | 1.3 g | 76 g | 1.7% | 1.5% | 5846 g |
| Fats | 0.1 g | 56 g | 0.2% | 0.2% | 56000 g |
| Carbohydrates | 28.1 g | 219 g | 12.8% | 11.5% | 779 g |
| organic acids | 1.6 g | ~ | |||
| Alimentary fiber | 2.4 g | 20 g | 12% | 10.8% | 833 g |
| Water | 65 g | 2273 g | 2.9% | 2.6% | 3497 g |
| Ash | 0.5 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 80 μg | 900 μg | 8.9% | 8% | 1125 g |
| Retinol | 0.08 mg | ~ | |||
| Vitamin B1, thiamine | 0.007 mg | 1.5 mg | 0.5% | 0.4% | 21429 g |
| Vitamin B2, riboflavin | 0.07 mg | 1.8 mg | 3.9% | 3.5% | 2571 g |
| Vitamin B4, choline | 3 mg | 500 mg | 0.6% | 0.5% | 16667 g |
| Vitamin B5, pantothenic | 0.2 mg | 5 mg | 4% | 3.6% | 2500 g |
| Vitamin B6, pyridoxine | 0.08 mg | 2 mg | 4% | 3.6% | 2500 g |
| Vitamin B9, folate | 2.9 μg | 400 μg | 0.7% | 0.6% | 13793 g |
| Vitamin B12, cobalamin | 0.006 μg | 3 μg | 0.2% | 0.2% | 50000 g |
| Vitamin C, ascorbic | 22.6 mg | 90 mg | 25.1% | 22.5% | 398 g |
| Vitamin E, alpha tocopherol, TE | 0.1 mg | 15 mg | 0.7% | 0.6% | 15000 g |
| Vitamin H, biotin | 1.4 μg | 50 μg | 2.8% | 2.5% | 3571 g |
| Vitamin PP, NE | 0.4158 mg | 20 mg | 2.1% | 1.9% | 4810 g |
| niacin | 0.2 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 202 mg | 2500 mg | 8.1% | 7.3% | 1238 g |
| Calcium, Ca | 26.3 mg | 1000 mg | 2.6% | 2.3% | 3802 g |
| Magnesium, Mg | 9.7 mg | 400 mg | 2.4% | 2.2% | 4124 g |
| Sodium, Na | 23 mg | 1300 mg | 1.8% | 1.6% | 5652 g |
| Sulfur, S | 14.6 mg | 1000 mg | 1.5% | 1.3% | 6849 g |
| Phosphorus, P | 21.6 mg | 800 mg | 2.7% | 2.4% | 3704 g |
| Chlorine, Cl | 13.5 mg | 2300 mg | 0.6% | 0.5% | 17037 g |
| Trace Elements | |||||
| Iron, Fe | 0.6 mg | 18 mg | 3.3% | 3% | 3000 g |
| Iodine, I | 0.5 μg | 150 μg | 0.3% | 0.3% | 30000 g |
| Cobalt, Co | 0.08 μg | 10 μg | 0.8% | 0.7% | 12500 g |
| Manganese, Mn | 0.0005 mg | 2 mg | 400000 g | ||
| Copper, Cu | 4.1 μg | 1000 μg | 0.4% | 0.4% | 24390 g |
| Molybdenum, Mo. | 0.3 μg | 70 μg | 0.4% | 0.4% | 23333 g |
| Chrome, Cr | 0.2 μg | 50 μg | 0.4% | 0.4% | 25000 g |
| Zinc, Zn | 0.0181 mg | 12 mg | 0.2% | 0.2% | 66298 g |
| Digestible carbohydrates | |||||
| Mono- and disaccharides (sugars) | 5.5 g | max 100 г |
The energy value is 111,5 kcal.
Currant “snow” rich in vitamins and minerals such as: vitamin C – 25,1%
- Vitamin C participates in redox reactions, the functioning of the immune system, promotes the absorption of iron. Deficiency leads to loose and bleeding gums, nosebleeds due to increased permeability and fragility of the blood capillaries.
Calorie content AND CHEMICAL COMPOSITION OF THE RECIPE INGREDIENTS Currant “snow” PER 100 g
- 42 kCal
- 43 kCal
- 48 kCal
- 399 kCal
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