Ingredients Ripe apricot jam
| apricots | 600.0 (gram) |
| water | 1200.0 (gram) |
| sugar | 1000.0 (gram) |
| lemon | 0.5 (piece) |
| vanillin | 3.0 (gram) |
| apricot kernel | 60.0 (gram) |
Method of preparation
Peel the apricots and put in 3 liter of pure lime water for 1 hours. Wash several times in cold water. Remove the seeds, holding the apricot in your left hand, and push the stone out with the right stick, which is inserted from the side of the stem. Let it drain. Prepare the syrup, add the apricots, let it boil 3 times and remove. Let stand for 15 minutes, put on fire again and cook, skimming until thickened. When the jam is almost ready, add the vanilla, the juice of half a lemon and the peeled apricot kernels.
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 | 160.9 kCal | 1684 kCal | 9.6% | 6% | 1047 g |
| Proteins | 0.7 g | 76 g | 0.9% | 0.6% | 10857 g |
| Fats | 1.1 g | 56 g | 2% | 1.2% | 5091 g |
| Carbohydrates | 39.6 g | 219 g | 18.1% | 11.2% | 553 g |
| organic acids | 0.2 g | ~ | |||
| Alimentary fiber | 0.3 g | 20 g | 1.5% | 0.9% | 6667 g |
| Water | 57.2 g | 2273 g | 2.5% | 1.6% | 3974 g |
| Ash | 0.1 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 200 μg | 900 μg | 22.2% | 13.8% | 450 g |
| Retinol | 0.2 mg | ~ | |||
| Vitamin B1, thiamine | 0.004 mg | 1.5 mg | 0.3% | 0.2% | 37500 g |
| Vitamin B2, riboflavin | 0.008 mg | 1.8 mg | 0.4% | 0.2% | 22500 g |
| Vitamin B5, pantothenic | 0.04 mg | 5 mg | 0.8% | 0.5% | 12500 g |
| Vitamin B6, pyridoxine | 0.007 mg | 2 mg | 0.4% | 0.2% | 28571 g |
| Vitamin B9, folate | 0.4 μg | 400 μg | 0.1% | 0.1% | 100000 g |
| Vitamin C, ascorbic | 0.9 mg | 90 mg | 1% | 0.6% | 10000 g |
| Vitamin E, alpha tocopherol, TE | 0.1 mg | 15 mg | 0.7% | 0.4% | 15000 g |
| Vitamin H, biotin | 0.03 μg | 50 μg | 0.1% | 0.1% | 166667 g |
| Vitamin PP, NE | 0.2062 mg | 20 mg | 1% | 0.6% | 9699 g |
| niacin | 0.09 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 65.5 mg | 2500 mg | 2.6% | 1.6% | 3817 g |
| Calcium, Ca | 7.2 mg | 1000 mg | 0.7% | 0.4% | 13889 g |
| Silicon, Si | 0.7 mg | 30 mg | 2.3% | 1.4% | 4286 g |
| Magnesium, Mg | 5.7 mg | 400 mg | 1.4% | 0.9% | 7018 g |
| Sodium, Na | 3 mg | 1300 mg | 0.2% | 0.1% | 43333 g |
| Sulfur, S | 0.9 mg | 1000 mg | 0.1% | 0.1% | 111111 g |
| Phosphorus, P | 14.3 mg | 800 mg | 1.8% | 1.1% | 5594 g |
| Chlorine, Cl | 0.2 mg | 2300 mg | 1150000 g | ||
| Trace Elements | |||||
| Aluminum, Al | 52.4 μg | ~ | |||
| Bohr, B | 152.3 μg | ~ | |||
| Vanadium, V | 2.9 μg | ~ | |||
| Iron, Fe | 0.4 mg | 18 mg | 2.2% | 1.4% | 4500 g |
| Iodine, I | 0.1 μg | 150 μg | 0.1% | 0.1% | 150000 g |
| Cobalt, Co | 0.3 μg | 10 μg | 3% | 1.9% | 3333 g |
| Manganese, Mn | 0.0319 mg | 2 mg | 1.6% | 1% | 6270 g |
| Copper, Cu | 26.1 μg | 1000 μg | 2.6% | 1.6% | 3831 g |
| Molybdenum, Mo. | 1 μg | 70 μg | 1.4% | 0.9% | 7000 g |
| Nickel, Ni | 4.3 μg | ~ | |||
| Strontium, Sr. | 72 μg | ~ | |||
| Titan, you | 28.8 μg | ~ | |||
| Fluorine, F | 1.7 μg | 4000 μg | 235294 g | ||
| Chrome, Cr | 0.1 μg | 50 μg | 0.2% | 0.1% | 50000 g |
| Zinc, Zn | 0.0127 mg | 12 mg | 0.1% | 0.1% | 94488 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 0.1 g | ~ | |||
| Mono- and disaccharides (sugars) | 1.2 g | max 100 г |
The energy value is 160,9 kcal.
Ripe apricot jam rich in vitamins and minerals such as: vitamin A – 22,2%
- Vitamin A is responsible for normal development, reproductive function, skin and eye health, and maintaining immunity.
CALORIUM AND CHEMICAL COMPOSITION OF THE RECIPE INGREDIENTS Jam from ripe apricots PER 100 g
- 44 kCal
- 0 kCal
- 399 kCal
- 34 kCal
- 0 kCal
- 520 kCal
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