Ingredients Orange dessert
| orange | 6.0 (piece) |
| sugar | 0.3 (grain glass) |
| water | 0.3 (grain glass) |
Method of preparation
Peel the oranges thoroughly, removing the white layer under the skin. Cut the oranges into one and a half cm thick slices. Pour water into a saucepan, add sugar and put the chopped oranges. Cover the pan with a lid and bring to a boil. Reduce heat and simmer for 2 minutes. Remove the orange slices with a slotted spoon and transfer to a plate. Bring the remaining liquid to a boil and, without covering it, cook until about 0.33 cups of liquid remains in the saucepan. Pour the resulting syrup over the oranges and leave to cool at room temperature.
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 | 56.7 kCal | 1684 kCal | 3.4% | 6% | 2970 g |
| Proteins | 0.7 g | 76 g | 0.9% | 1.6% | 10857 g |
| Fats | 0.2 g | 56 g | 0.4% | 0.7% | 28000 g |
| Carbohydrates | 14 g | 219 g | 6.4% | 11.3% | 1564 g |
| organic acids | 1 g | ~ | |||
| Alimentary fiber | 1.8 g | 20 g | 9% | 15.9% | 1111 g |
| Water | 81.4 g | 2273 g | 3.6% | 6.3% | 2792 g |
| Ash | 0.4 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 40 μg | 900 μg | 4.4% | 7.8% | 2250 g |
| Retinol | 0.04 mg | ~ | |||
| Vitamin B1, thiamine | 0.03 mg | 1.5 mg | 2% | 3.5% | 5000 g |
| Vitamin B2, riboflavin | 0.02 mg | 1.8 mg | 1.1% | 1.9% | 9000 g |
| Vitamin B5, pantothenic | 0.2 mg | 5 mg | 4% | 7.1% | 2500 g |
| Vitamin B6, pyridoxine | 0.04 mg | 2 mg | 2% | 3.5% | 5000 g |
| Vitamin B9, folate | 3.6 μg | 400 μg | 0.9% | 1.6% | 11111 g |
| Vitamin C, ascorbic | 19.8 mg | 90 mg | 22% | 38.8% | 455 g |
| Vitamin E, alpha tocopherol, TE | 0.2 mg | 15 mg | 1.3% | 2.3% | 7500 g |
| Vitamin H, biotin | 0.7 μg | 50 μg | 1.4% | 2.5% | 7143 g |
| Vitamin PP, NE | 0.2162 mg | 20 mg | 1.1% | 1.9% | 9251 g |
| niacin | 0.1 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 161.3 mg | 2500 mg | 6.5% | 11.5% | 1550 g |
| Calcium, Ca | 27.4 mg | 1000 mg | 2.7% | 4.8% | 3650 g |
| Magnesium, Mg | 10.2 mg | 400 mg | 2.6% | 4.6% | 3922 g |
| Sodium, Na | 10.7 mg | 1300 mg | 0.8% | 1.4% | 12150 g |
| Sulfur, S | 7.2 mg | 1000 mg | 0.7% | 1.2% | 13889 g |
| Phosphorus, P | 17.7 mg | 800 mg | 2.2% | 3.9% | 4520 g |
| Chlorine, Cl | 2.4 mg | 2300 mg | 0.1% | 0.2% | 95833 g |
| Trace Elements | |||||
| Bohr, B | 144.2 μg | ~ | |||
| Iron, Fe | 0.3 mg | 18 mg | 1.7% | 3% | 6000 g |
| Iodine, I | 1.6 μg | 150 μg | 1.1% | 1.9% | 9375 g |
| Cobalt, Co | 0.8 μg | 10 μg | 8% | 14.1% | 1250 g |
| Manganese, Mn | 0.024 mg | 2 mg | 1.2% | 2.1% | 8333 g |
| Copper, Cu | 53.7 μg | 1000 μg | 5.4% | 9.5% | 1862 g |
| Fluorine, F | 13.6 μg | 4000 μg | 0.3% | 0.5% | 29412 g |
| Zinc, Zn | 0.1602 mg | 12 mg | 1.3% | 2.3% | 7491 g |
| Digestible carbohydrates | |||||
| Mono- and disaccharides (sugars) | 6.2 g | max 100 г |
The energy value is 56,7 kcal.
Orange dessert rich in vitamins and minerals such as: vitamin C – 22%
- 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 Orange dessert PER 100 g
- 43 kCal
- 399 kCal
- 0 kCal
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