Ingredients Rice Jam
Cover the berries with sugar and keep in a cool place for 2 – 4 days (until the juice is released), then cook until tender over low heat in one go.
Nutritional value and chemical composition.
|Nutrient||Quantity||Norm**||% of the norm in 100 g||% of the norm in 100 kcal||100% normal|
|Calorie value||295.9 kCal||1684 kCal||17.6%||5.9%||569 g|
|Carbohydrates||78.9 g||219 g||36%||12.2%||278 g|
|Water||0.1 g||2273 g||2273000 g|
|Vitamin A, RE||200 μg||900 μg||22.2%||7.5%||450 g|
|Vitamin C, ascorbic||129.2 mg||90 mg||143.6%||48.5%||70 g|
|Potassium, K||2.3 mg||2500 mg||0.1%||108696 g|
|Calcium, Ca||1.5 mg||1000 mg||0.2%||0.1%||66667 g|
|Sodium, Na||0.8 mg||1300 mg||0.1%||162500 g|
|Iron, Fe||0.2 mg||18 mg||1.1%||0.4%||9000 g|
The energy value is 295,9 kcal.
- Vitamin A is responsible for normal development, reproductive function, skin and eye health, and maintaining immunity.
- 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.
- 38 kCal
- 399 kCal