Ingredients Oranges in vanilla sauce
| milk cow | 2.0 (teaspoon) |
| chicken yolk | 2.0 (piece) |
| sugar | 2.0 (table spoon) |
| wheat flour, premium | 1.0 (teaspoon) |
| vanillin | 0.2 (teaspoon) |
| orange | 4.0 (piece) |
Method of preparation
Mix egg yolks, vanillin, flour and sugar, dilute with boiled milk and, stirring, heat in a water bath. Cool the slightly thickened sauce quickly, add the squeezed juice of 1 orange and grated orange zest. Put peeled orange slices into the prepared chilled sauce.
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 | 68.7 kCal | 1684 kCal | 4.1% | 6% | 2451 g |
| Proteins | 2.4 g | 76 g | 3.2% | 4.7% | 3167 g |
| Fats | 1.7 g | 56 g | 3% | 4.4% | 3294 g |
| Carbohydrates | 11.6 g | 219 g | 5.3% | 7.7% | 1888 g |
| organic acids | 0.5 g | ~ | |||
| Alimentary fiber | 0.8 g | 20 g | 4% | 5.8% | 2500 g |
| Water | 81.7 g | 2273 g | 3.6% | 5.2% | 2782 g |
| Ash | 0.6 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 60 μg | 900 μg | 6.7% | 9.8% | 1500 g |
| Retinol | 0.06 mg | ~ | |||
| Vitamin B1, thiamine | 0.04 mg | 1.5 mg | 2.7% | 3.9% | 3750 g |
| Vitamin B2, riboflavin | 0.1 mg | 1.8 mg | 5.6% | 8.2% | 1800 g |
| Vitamin B4, choline | 38.4 mg | 500 mg | 7.7% | 11.2% | 1302 g |
| Vitamin B5, pantothenic | 0.4 mg | 5 mg | 8% | 11.6% | 1250 g |
| Vitamin B6, pyridoxine | 0.06 mg | 2 mg | 3% | 4.4% | 3333 g |
| Vitamin B9, folate | 5.4 μg | 400 μg | 1.4% | 2% | 7407 g |
| Vitamin B12, cobalamin | 0.3 μg | 3 μg | 10% | 14.6% | 1000 g |
| Vitamin C, ascorbic | 23.5 mg | 90 mg | 26.1% | 38% | 383 g |
| Vitamin D, calciferol | 0.3 μg | 10 μg | 3% | 4.4% | 3333 g |
| Vitamin E, alpha tocopherol, TE | 0.2 mg | 15 mg | 1.3% | 1.9% | 7500 g |
| Vitamin H, biotin | 3.8 μg | 50 μg | 7.6% | 11.1% | 1316 g |
| Vitamin PP, NE | 0.4984 mg | 20 mg | 2.5% | 3.6% | 4013 g |
| niacin | 0.1 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 153 mg | 2500 mg | 6.1% | 8.9% | 1634 g |
| Calcium, Ca | 75.1 mg | 1000 mg | 7.5% | 10.9% | 1332 g |
| Silicon, Si | 0.04 mg | 30 mg | 0.1% | 0.1% | 75000 g |
| Magnesium, Mg | 12.2 mg | 400 mg | 3.1% | 4.5% | 3279 g |
| Sodium, Na | 31.5 mg | 1300 mg | 2.4% | 3.5% | 4127 g |
| Sulfur, S | 23.7 mg | 1000 mg | 2.4% | 3.5% | 4219 g |
| Phosphorus, P | 71.8 mg | 800 mg | 9% | 13.1% | 1114 g |
| Chlorine, Cl | 59.3 mg | 2300 mg | 2.6% | 3.8% | 3879 g |
| Trace Elements | |||||
| Aluminum, Al | 33.4 μg | ~ | |||
| Bohr, B | 69.3 μg | ~ | |||
| Vanadium, V | 0.8 μg | ~ | |||
| Iron, Fe | 0.4 mg | 18 mg | 2.2% | 3.2% | 4500 g |
| Iodine, I | 6.2 μg | 150 μg | 4.1% | 6% | 2419 g |
| Cobalt, Co | 1.5 μg | 10 μg | 15% | 21.8% | 667 g |
| Manganese, Mn | 0.0217 mg | 2 mg | 1.1% | 1.6% | 9217 g |
| Copper, Cu | 36.9 μg | 1000 μg | 3.7% | 5.4% | 2710 g |
| Molybdenum, Mo. | 2.9 μg | 70 μg | 4.1% | 6% | 2414 g |
| Nickel, Ni | 0.02 μg | ~ | |||
| Olovo, Sn | 6.3 μg | ~ | |||
| Selenium, Se | 1 μg | 55 μg | 1.8% | 2.6% | 5500 g |
| Strontium, Sr. | 8.2 μg | ~ | |||
| Titan, you | 0.1 μg | ~ | |||
| Fluorine, F | 16.4 μg | 4000 μg | 0.4% | 0.6% | 24390 g |
| Chrome, Cr | 1.2 μg | 50 μg | 2.4% | 3.5% | 4167 g |
| Zinc, Zn | 0.378 mg | 12 mg | 3.2% | 4.7% | 3175 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 0.6 g | ~ | |||
| Mono- and disaccharides (sugars) | 5.5 g | max 100 г |
The energy value is 68,7 kcal.
Oranges in vanilla sauce rich in vitamins and minerals such as: vitamin C – 26,1%, cobalt – 15%
- 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.
- Cobalt is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism.
Calorie content AND CHEMICAL COMPOSITION OF THE RECIPE INGREDIENTS Oranges in vanilla sauce PER 100 g
- 60 kCal
- 354 kCal
- 399 kCal
- 334 kCal
- 0 kCal
- 43 kCal
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