Ingredients Quince drink with sour cream
| the norm | 2.0 (piece) |
| water | 1000.0 (gram) |
| cream | 0.5 (grain glass) |
| sugar | 2.0 (teaspoon) |
| table salt | 0.2 (teaspoon) |
Method of preparation
Cut the quince, peeled from the skin and the seed chamber, into cubes and put in a saucepan, add water, add salt and sugar and cook over low heat until softened. Then add sour cream, stir, boil for 3 minutes and serve hot.
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 | 32.7 kCal | 1684 kCal | 1.9% | 5.8% | 5150 g |
| Proteins | 0.3 g | 76 g | 0.4% | 1.2% | 25333 g |
| Fats | 2.3 g | 56 g | 4.1% | 12.5% | 2435 g |
| Carbohydrates | 3 g | 219 g | 1.4% | 4.3% | 7300 g |
| organic acids | 6.2 g | ~ | |||
| Alimentary fiber | 0.8 g | 20 g | 4% | 12.2% | 2500 g |
| Water | 88.5 g | 2273 g | 3.9% | 11.9% | 2568 g |
| Ash | 0.1 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 90 μg | 900 μg | 10% | 30.6% | 1000 g |
| Retinol | 0.09 mg | ~ | |||
| Vitamin B1, thiamine | 0.004 mg | 1.5 mg | 0.3% | 0.9% | 37500 g |
| Vitamin B2, riboflavin | 0.01 mg | 1.8 mg | 0.6% | 1.8% | 18000 g |
| Vitamin B4, choline | 8.7 mg | 500 mg | 1.7% | 5.2% | 5747 g |
| Vitamin B6, pyridoxine | 0.005 mg | 2 mg | 0.3% | 0.9% | 40000 g |
| Vitamin B9, folate | 0.6 μg | 400 μg | 0.2% | 0.6% | 66667 g |
| Vitamin B12, cobalamin | 0.03 μg | 3 μg | 1% | 3.1% | 10000 g |
| Vitamin C, ascorbic | 1.6 mg | 90 mg | 1.8% | 5.5% | 5625 g |
| Vitamin D, calciferol | 0.01 μg | 10 μg | 0.1% | 0.3% | 100000 g |
| Vitamin E, alpha tocopherol, TE | 0.04 mg | 15 mg | 0.3% | 0.9% | 37500 g |
| Vitamin H, biotin | 0.3 μg | 50 μg | 0.6% | 1.8% | 16667 g |
| Vitamin PP, NE | 0.0698 mg | 20 mg | 0.3% | 0.9% | 28653 g |
| niacin | 0.02 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 30.9 mg | 2500 mg | 1.2% | 3.7% | 8091 g |
| Calcium, Ca | 10.2 mg | 1000 mg | 1% | 3.1% | 9804 g |
| Magnesium, Mg | 2.7 mg | 400 mg | 0.7% | 2.1% | 14815 g |
| Sodium, Na | 5.2 mg | 1300 mg | 0.4% | 1.2% | 25000 g |
| Sulfur, S | 0.3 mg | 1000 mg | 333333 g | ||
| Phosphorus, P | 7.9 mg | 800 mg | 1% | 3.1% | 10127 g |
| Chlorine, Cl | 97.6 mg | 2300 mg | 4.2% | 12.8% | 2357 g |
| Trace Elements | |||||
| Iron, Fe | 0.5 mg | 18 mg | 2.8% | 8.6% | 3600 g |
| Iodine, I | 0.5 μg | 150 μg | 0.3% | 0.9% | 30000 g |
| Cobalt, Co | 0.04 μg | 10 μg | 0.4% | 1.2% | 25000 g |
| Manganese, Mn | 0.0006 mg | 2 mg | 333333 g | ||
| Copper, Cu | 1.8 μg | 1000 μg | 0.2% | 0.6% | 55556 g |
| Molybdenum, Mo. | 0.5 μg | 70 μg | 0.7% | 2.1% | 14000 g |
| Selenium, Se | 0.02 μg | 55 μg | 275000 g | ||
| Fluorine, F | 1 μg | 4000 μg | 400000 g | ||
| Zinc, Zn | 0.0175 mg | 12 mg | 0.1% | 0.3% | 68571 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 0.3 g | ~ | |||
| Mono- and disaccharides (sugars) | 1.2 g | max 100 г |
The energy value is 32,7 kcal.
Calorie content AND CHEMICAL COMPOSITION OF THE RECIPE INGREDIENTS Drink from quince with sour cream PER 100 g
- 48 kCal
- 0 kCal
- 162 kCal
- 399 kCal
- 0 kCal
Tags: How to cook, calorie content 32,7 kcal, chemical composition, nutritional value, what vitamins, minerals, preparation method Quince drink with sour cream, recipe, calories, nutrients