Ingredients Apricot jam
| apricots | 1000.0 (gram) |
| Apple juice | 1.0 (grain glass) |
| sugar | 1000.0 (gram) |
Method of preparation
Crumpled and overripe seedless fruits are poured with apple juice, put on fire and boiled for 10 minutes. Then add sugar and cook, stirring, in one step until tender. The finished jam should be thick and jelly-like. Semi-cooled jam is transferred to jars and covered with parchment paper.
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 | 209.5561 kCal | 1684 kCal | 12.4% | 5.9% | 804 g |
| Proteins | 0.4589 g | 76 g | 0.6% | 0.3% | 16561 g |
| Fats | 0.0551 g | 56 g | 0.1% | 101633 g | |
| Carbohydrates | 51.4907 g | 219 g | 23.5% | 11.2% | 425 g |
| Alcohol (ethyl alcohol) | 0.0187 g | ~ | |||
| organic acids | 0.4206 g | ~ | |||
| Alimentary fiber | 0.9902 g | 20 g | 5% | 2.4% | 2020 g |
| Water | 45.7411 g | 2273 g | 2% | 1% | 4969 g |
| Ash | 0.271 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 118.3801 μg | 900 μg | 13.2% | 6.3% | 760 g |
| beta Carotene | 0.7103 mg | 5 mg | 14.2% | 6.8% | 704 g |
| Vitamin B1, thiamine | 0.0129 mg | 1.5 mg | 0.9% | 0.4% | 11628 g |
| Vitamin B2, riboflavin | 0.0262 mg | 1.8 mg | 1.5% | 0.7% | 6870 g |
| Vitamin B5, pantothenic | 0.1467 mg | 5 mg | 2.9% | 1.4% | 3408 g |
| Vitamin B6, pyridoxine | 0.0308 mg | 2 mg | 1.5% | 0.7% | 6494 g |
| Vitamin B9, folate | 1.5888 μg | 400 μg | 0.4% | 0.2% | 25176 g |
| Vitamin C, ascorbic | 2.0561 mg | 90 mg | 2.3% | 1.1% | 4377 g |
| Vitamin E, alpha tocopherol, TE | 0.5234 mg | 15 mg | 3.5% | 1.7% | 2866 g |
| Vitamin H, biotin | 0.1682 μg | 50 μg | 0.3% | 0.1% | 29727 g |
| Vitamin PP, NE | 0.3636 mg | 20 mg | 1.8% | 0.9% | 5501 g |
| niacin | 0.2874 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 153.715 mg | 2500 mg | 6.1% | 2.9% | 1626 g |
| Calcium, Ca | 14.7477 mg | 1000 mg | 1.5% | 0.7% | 6781 g |
| Silicon, Si | 2.3364 mg | 30 mg | 7.8% | 3.7% | 1284 g |
| Magnesium, Mg | 3.9252 mg | 400 mg | 1% | 0.5% | 10191 g |
| Sodium, Na | 2.4159 mg | 1300 mg | 0.2% | 0.1% | 53810 g |
| Sulfur, S | 3.271 mg | 1000 mg | 0.3% | 0.1% | 30572 g |
| Phosphorus, P | 11.9533 mg | 800 mg | 1.5% | 0.7% | 6693 g |
| Chlorine, Cl | 0.6542 mg | 2300 mg | 351574 g | ||
| Trace Elements | |||||
| Aluminum, Al | 180.3738 μg | ~ | |||
| Bohr, B | 513.5514 μg | ~ | |||
| Vanadium, V | 9.7196 μg | ~ | |||
| Iron, Fe | 0.5883 mg | 18 mg | 3.3% | 1.6% | 3060 g |
| Iodine, I | 0.6542 μg | 150 μg | 0.4% | 0.2% | 22929 g |
| Cobalt, Co | 1.028 μg | 10 μg | 10.3% | 4.9% | 973 g |
| Manganese, Mn | 0.1072 mg | 2 mg | 5.4% | 2.6% | 1866 g |
| Copper, Cu | 89.7196 μg | 1000 μg | 9% | 4.3% | 1115 g |
| Molybdenum, Mo. | 3.8318 μg | 70 μg | 5.5% | 2.6% | 1827 g |
| Nickel, Ni | 15.6075 μg | ~ | |||
| Rubidium, Rb | 5.8879 μg | ~ | |||
| Strontium, Sr. | 233.6449 μg | ~ | |||
| Titan, you | 93.4579 μg | ~ | |||
| Fluorine, F | 5.8879 μg | 4000 μg | 0.1% | 67936 g | |
| Chrome, Cr | 0.8411 μg | 50 μg | 1.7% | 0.8% | 5945 g |
| Zinc, Zn | 0.0523 mg | 12 mg | 0.4% | 0.2% | 22945 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 0.3294 g | ~ | |||
| Mono- and disaccharides (sugars) | 51.3617 g | max 100 г |
The energy value is 209,5561 kcal.
Apricot jam rich in vitamins and minerals such as: vitamin A – 13,2%, beta-carotene – 14,2%
- Vitamin A is responsible for normal development, reproductive function, skin and eye health, and maintaining immunity.
- B-carotene is provitamin A and has antioxidant properties. 6 mcg of beta-carotene is equivalent to 1 mcg of vitamin A.
CALORIUM AND CHEMICAL COMPOSITION OF THE RECIPE INGREDIENTS Apricot jam PER 100 g
- 44 kCal
- 46 kCal
- 399 kCal
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