Ingredients Orange sauce
| butter | 1.0 (table spoon) |
| wheat flour, first grade | 1.0 (table spoon) |
| orange | 1.0 (piece) |
| table salt | 0.5 (teaspoon) |
| water | 1.0 (teaspoon) |
| ground black pepper | 0.2 (teaspoon) |
Method of preparation
Fry the flour in oil until brown, add water or broth, stirring continuously so that there are no lumps, add finely chopped orange peel and cook until the peel is soft, add spices. Add the chopped orange before serving.
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 | 55.3 kCal | 1684 kCal | 3.3% | 6% | 3045 g |
| Proteins | 0.6 g | 76 g | 0.8% | 1.4% | 12667 g |
| Fats | 4.6 g | 56 g | 8.2% | 14.8% | 1217 g |
| Carbohydrates | 3.1 g | 219 g | 1.4% | 2.5% | 7065 g |
| organic acids | 1251.8 g | ~ | |||
| Alimentary fiber | 32.5 g | 20 g | 162.5% | 293.9% | 62 g |
| Water | 55.1 g | 2273 g | 2.4% | 4.3% | 4125 g |
| Ash | 3 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 40 μg | 900 μg | 4.4% | 8% | 2250 g |
| Retinol | 0.04 mg | ~ | |||
| Vitamin B1, thiamine | 0.01 mg | 1.5 mg | 0.7% | 1.3% | 15000 g |
| Vitamin B2, riboflavin | 0.01 mg | 1.8 mg | 0.6% | 1.1% | 18000 g |
| Vitamin B4, choline | 2.6 mg | 500 mg | 0.5% | 0.9% | 19231 g |
| Vitamin B5, pantothenic | 0.05 mg | 5 mg | 1% | 1.8% | 10000 g |
| Vitamin B6, pyridoxine | 0.01 mg | 2 mg | 0.5% | 0.9% | 20000 g |
| Vitamin B9, folate | 1.7 μg | 400 μg | 0.4% | 0.7% | 23529 g |
| Vitamin C, ascorbic | 2.9 mg | 90 mg | 3.2% | 5.8% | 3103 g |
| Vitamin D, calciferol | 0.01 μg | 10 μg | 0.1% | 0.2% | 100000 g |
| Vitamin E, alpha tocopherol, TE | 0.2 mg | 15 mg | 1.3% | 2.4% | 7500 g |
| Vitamin H, biotin | 0.2 μg | 50 μg | 0.4% | 0.7% | 25000 g |
| Vitamin PP, NE | 0.1996 mg | 20 mg | 1% | 1.8% | 10020 g |
| niacin | 0.1 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 37.2 mg | 2500 mg | 1.5% | 2.7% | 6720 g |
| Calcium, Ca | 124.5 mg | 1000 mg | 12.5% | 22.6% | 803 g |
| Silicon, Si | 0.1 mg | 30 mg | 0.3% | 0.5% | 30000 g |
| Magnesium, Mg | 3.9 mg | 400 mg | 1% | 1.8% | 10256 g |
| Sodium, Na | 121.3 mg | 1300 mg | 9.3% | 16.8% | 1072 g |
| Sulfur, S | 61.9 mg | 1000 mg | 6.2% | 11.2% | 1616 g |
| Phosphorus, P | 7.4 mg | 800 mg | 0.9% | 1.6% | 10811 g |
| Chlorine, Cl | 19301.3 mg | 2300 mg | 839.2% | 1517.5% | 12 g |
| Trace Elements | |||||
| Aluminum, Al | 40.6 μg | ~ | |||
| Bohr, B | 23.6 μg | ~ | |||
| Vanadium, V | 3.3 μg | ~ | |||
| Iron, Fe | 1.1 mg | 18 mg | 6.1% | 11% | 1636 g |
| Iodine, I | 0.2 μg | 150 μg | 0.1% | 0.2% | 75000 g |
| Cobalt, Co | 5 μg | 10 μg | 50% | 90.4% | 200 g |
| Manganese, Mn | 0.1217 mg | 2 mg | 6.1% | 11% | 1643 g |
| Copper, Cu | 101.6 μg | 1000 μg | 10.2% | 18.4% | 984 g |
| Molybdenum, Mo. | 36.1 μg | 70 μg | 51.6% | 93.3% | 194 g |
| Nickel, Ni | 0.3 μg | ~ | |||
| Olovo, Sn | 0.3 μg | ~ | |||
| Titan, you | 0.6 μg | ~ | |||
| Fluorine, F | 2 μg | 4000 μg | 0.1% | 0.2% | 200000 g |
| Chrome, Cr | 0.1 μg | 50 μg | 0.2% | 0.4% | 50000 g |
| Zinc, Zn | 0.2562 mg | 12 mg | 2.1% | 3.8% | 4684 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 2 g | ~ | |||
| Mono- and disaccharides (sugars) | 1 g | max 100 г |
The energy value is 55,3 kcal.
Orange Sauce rich in vitamins and minerals such as: calcium – 12,5%, chlorine – 839,2%, cobalt – 50%, molybdenum – 51,6%
- Calcium is the main component of our bones, acts as a regulator of the nervous system, participates in muscle contraction. Calcium deficiency leads to demineralization of the spine, pelvic bones and lower extremities, increases the risk of osteoporosis.
- Chlorine necessary for the formation and secretion of hydrochloric acid in the body.
- Cobalt is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism.
- Molybdenum is a cofactor of many enzymes that provide the metabolism of sulfur-containing amino acids, purines and pyrimidines.
Calorie content AND CHEMICAL COMPOSITION OF THE RECIPE INGREDIENTS Orange sauce PER 100 g
- 661 kCal
- 329 kCal
- 43 kCal
- 0 kCal
- 0 kCal
- 255 kCal
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