Ingredients Dessert “Bird’s milk”
| chocolate without additions | 100.0 (gram) |
| butter | 50.0 (gram) |
| edible gelatin | 1.0 (table spoon) |
| water | 8.0 (table spoon) |
| chicken protein | 5.0 (piece) |
| sugar | 1.0 (grain glass) |
Method of preparation
Melt butter and chocolate in a steam bath. Place tracing paper in a frying pan and pour half of the chocolate on it, put in the cold. 1 tablespoon of gelatin pour 3 tbsp. spoons of water and leave for 20 minutes. Then melt it in 5 tbsp. spoons of water. Salt 5 proteins a little and beat, gradually adding sugar and adding gelatin in small portions. Beat for 20 minutes. Put the proteins on the frozen chocolate, put in the cold for 5 minutes. Then pour out the remaining chocolate and place in a cold place.
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 | 288.9 kCal | 1684 kCal | 17.2% | 6% | 583 g |
| Proteins | 5.1 g | 76 g | 6.7% | 2.3% | 1490 g |
| Fats | 13.8 g | 56 g | 24.6% | 8.5% | 406 g |
| Carbohydrates | 38.5 g | 219 g | 17.6% | 6.1% | 569 g |
| organic acids | 0.5 g | ~ | |||
| Alimentary fiber | 0.7 g | 20 g | 3.5% | 1.2% | 2857 g |
| Water | 37.9 g | 2273 g | 1.7% | 0.6% | 5997 g |
| Ash | 0.4 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 90 μg | 900 μg | 10% | 3.5% | 1000 g |
| Retinol | 0.09 mg | ~ | |||
| Vitamin B1, thiamine | 0.007 mg | 1.5 mg | 0.5% | 0.2% | 21429 g |
| Vitamin B2, riboflavin | 0.1 mg | 1.8 mg | 5.6% | 1.9% | 1800 g |
| Vitamin B4, choline | 6.1 mg | 500 mg | 1.2% | 0.4% | 8197 g |
| Vitamin B5, pantothenic | 0.04 mg | 5 mg | 0.8% | 0.3% | 12500 g |
| Vitamin B6, pyridoxine | 0.002 mg | 2 mg | 0.1% | 100000 g | |
| Vitamin B9, folate | 0.2 μg | 400 μg | 0.1% | 200000 g | |
| Vitamin B12, cobalamin | 0.01 μg | 3 μg | 0.3% | 0.1% | 30000 g |
| Vitamin D, calciferol | 0.02 μg | 10 μg | 0.2% | 0.1% | 50000 g |
| Vitamin E, alpha tocopherol, TE | 0.2 mg | 15 mg | 1.3% | 0.4% | 7500 g |
| Vitamin H, biotin | 1.1 μg | 50 μg | 2.2% | 0.8% | 4545 g |
| Vitamin PP, NE | 0.9466 mg | 20 mg | 4.7% | 1.6% | 2113 g |
| niacin | 0.1 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 124.3 mg | 2500 mg | 5% | 1.7% | 2011 g |
| Calcium, Ca | 12.2 mg | 1000 mg | 1.2% | 0.4% | 8197 g |
| Magnesium, Mg | 5.1 mg | 400 mg | 1.3% | 0.4% | 7843 g |
| Sodium, Na | 49.5 mg | 1300 mg | 3.8% | 1.3% | 2626 g |
| Sulfur, S | 29 mg | 1000 mg | 2.9% | 1% | 3448 g |
| Phosphorus, P | 46.1 mg | 800 mg | 5.8% | 2% | 1735 g |
| Chlorine, Cl | 26.7 mg | 2300 mg | 1.2% | 0.4% | 8614 g |
| Trace Elements | |||||
| Iron, Fe | 0.7 mg | 18 mg | 3.9% | 1.3% | 2571 g |
| Iodine, I | 1.1 μg | 150 μg | 0.7% | 0.2% | 13636 g |
| Cobalt, Co | 0.2 μg | 10 μg | 2% | 0.7% | 5000 g |
| Manganese, Mn | 0.0013 mg | 2 mg | 0.1% | 153846 g | |
| Copper, Cu | 8.3 μg | 1000 μg | 0.8% | 0.3% | 12048 g |
| Molybdenum, Mo. | 0.6 μg | 70 μg | 0.9% | 0.3% | 11667 g |
| Chrome, Cr | 0.5 μg | 50 μg | 1% | 0.3% | 10000 g |
| Zinc, Zn | 0.0449 mg | 12 mg | 0.4% | 0.1% | 26726 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 1 g | ~ | |||
| Mono- and disaccharides (sugars) | 8.5 g | max 100 г |
The energy value is 288,9 kcal.
Calorie content AND CHEMICAL COMPOSITION OF THE RECIPE INGREDIENTS Dessert “Bird’s milk” PER 100 g
- 539 kCal
- 661 kCal
- 355 kCal
- 0 kCal
- 48 kCal
- 399 kCal
Tags: How to cook, calorie content 288,9 kcal, chemical composition, nutritional value, what vitamins, minerals, preparation method Bird’s milk dessert, recipe, calories, nutrients