Recipe for Dumplings in Lemon Sauce. Calorie, chemical composition and nutritional value.

Ingredients Dumplings in lemon sauce

sugar 100.0 (gram)
lemon 1.0 (piece)
water 1000.0 (gram)
potato starch 1.0 (table spoon)
milk cow 1.0 (grain glass)
butter 80.0 (gram)
wheat flour, premium 1.0 (grain glass)
chicken egg 3.0 (piece)
table salt 1.0 (teaspoon)
Method of preparation

In a dry saucepan, melt a spoonful of sugar and fry over low heat until brown, then pour in boiling water, add lemon zest, sugar and boil. Stir the starch in cold water, add to the prepared liquid, stir and bring to a boil. Stir in lemon juice in the cooled sauce. Pour the sauce into portioned plates, dip the dumplings into it. For dumplings, boil milk and fat, add all the flour at once and, stirring, heat over low heat until a thick mass forms, which should lag behind the edges of the dishes, salt and cool the mass. Beat eggs, gradually combine with the mass. Take the prepared dough with a teaspoon and dip in slightly salted boiling water. Boil the dumplings over low heat until they float up, then put them on a sieve and let the water drain.

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.
NutrientQuantityNorm**% of the norm in 100 g% of the norm in 100 kcal100% normal
Calorie value87 kCal1684 kCal5.2%6%1936 g
Proteins1.9 g76 g2.5%2.9%4000 g
Fats4.3 g56 g7.7%8.9%1302 g
Carbohydrates10.8 g219 g4.9%5.6%2028 g
organic acids24.3 g~
Alimentary fiber0.7 g20 g3.5%4%2857 g
Water78.4 g2273 g3.4%3.9%2899 g
Ash0.5 g~
Vitamins
Vitamin A, RE50 μg900 μg5.6%6.4%1800 g
Retinol0.05 mg~
Vitamin B1, thiamine0.02 mg1.5 mg1.3%1.5%7500 g
Vitamin B2, riboflavin0.06 mg1.8 mg3.3%3.8%3000 g
Vitamin B4, choline24 mg500 mg4.8%5.5%2083 g
Vitamin B5, pantothenic0.2 mg5 mg4%4.6%2500 g
Vitamin B6, pyridoxine0.03 mg2 mg1.5%1.7%6667 g
Vitamin B9, folate2.5 μg400 μg0.6%0.7%16000 g
Vitamin B12, cobalamin0.08 μg3 μg2.7%3.1%3750 g
Vitamin C, ascorbic1 mg90 mg1.1%1.3%9000 g
Vitamin D, calciferol0.2 μg10 μg2%2.3%5000 g
Vitamin E, alpha tocopherol, TE0.4 mg15 mg2.7%3.1%3750 g
Vitamin H, biotin2 μg50 μg4%4.6%2500 g
Vitamin PP, NE0.3954 mg20 mg2%2.3%5058 g
niacin0.08 mg~
Macronutrients
Potassium, K37.4 mg2500 mg1.5%1.7%6684 g
Calcium, Ca23 mg1000 mg2.3%2.6%4348 g
Silicon, Si0.2 mg30 mg0.7%0.8%15000 g
Magnesium, Mg3.6 mg400 mg0.9%1%11111 g
Sodium, Na19.4 mg1300 mg1.5%1.7%6701 g
Sulfur, S21.5 mg1000 mg2.2%2.5%4651 g
Phosphorus, P31.4 mg800 mg3.9%4.5%2548 g
Chlorine, Cl396.9 mg2300 mg17.3%19.9%579 g
Trace Elements
Aluminum, Al59.5 μg~
Bohr, B5.8 μg~
Vanadium, V4.6 μg~
Iron, Fe0.3 mg18 mg1.7%2%6000 g
Iodine, I2.6 μg150 μg1.7%2%5769 g
Cobalt, Co1 μg10 μg10%11.5%1000 g
Manganese, Mn0.0347 mg2 mg1.7%2%5764 g
Copper, Cu19.9 μg1000 μg2%2.3%5025 g
Molybdenum, Mo.2.4 μg70 μg3.4%3.9%2917 g
Nickel, Ni0.1 μg~
Olovo, Sn1.7 μg~
Selenium, Se0.5 μg55 μg0.9%1%11000 g
Strontium, Sr.1.9 μg~
Titan, you0.6 μg~
Fluorine, F7.7 μg4000 μg0.2%0.2%51948 g
Chrome, Cr0.6 μg50 μg1.2%1.4%8333 g
Zinc, Zn0.174 mg12 mg1.5%1.7%6897 g
Digestible carbohydrates
Starch and dextrins2.8 g~
Mono- and disaccharides (sugars)1.5 gmax 100 г
Sterols
Cholesterol41 mgmax 300 mg

The energy value is 87 kcal.

Dumplings in lemon sauce rich in vitamins and minerals such as: chlorine – 17,3%
  • Chlorine necessary for the formation and secretion of hydrochloric acid in the body.
 
Calorie content AND CHEMICAL COMPOSITION OF THE RECIPE INGREDIENTS Dumplings in lemon sauce PER 100 g
  • 399 kCal
  • 34 kCal
  • 0 kCal
  • 313 kCal
  • 60 kCal
  • 661 kCal
  • 334 kCal
  • 157 kCal
  • 0 kCal
Tags: How to cook, calorie content 87 kcal, chemical composition, nutritional value, what vitamins, minerals, how to prepare Dumplings in lemon sauce, recipe, calories, nutrients

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