Recipe for Ripe Apricot Jam. Calorie, chemical composition and nutritional value.

Contents

 

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.
NutrientQuantityNorm**% of the norm in 100 g% of the norm in 100 kcal100% normal
Calorie value160.9 kCal1684 kCal9.6%6%1047 g
Proteins0.7 g76 g0.9%0.6%10857 g
Fats1.1 g56 g2%1.2%5091 g
Carbohydrates39.6 g219 g18.1%11.2%553 g
organic acids0.2 g~
Alimentary fiber0.3 g20 g1.5%0.9%6667 g
Water57.2 g2273 g2.5%1.6%3974 g
Ash0.1 g~
Vitamins
Vitamin A, RE200 μg900 μg22.2%13.8%450 g
Retinol0.2 mg~
Vitamin B1, thiamine0.004 mg1.5 mg0.3%0.2%37500 g
Vitamin B2, riboflavin0.008 mg1.8 mg0.4%0.2%22500 g
Vitamin B5, pantothenic0.04 mg5 mg0.8%0.5%12500 g
Vitamin B6, pyridoxine0.007 mg2 mg0.4%0.2%28571 g
Vitamin B9, folate0.4 μg400 μg0.1%0.1%100000 g
Vitamin C, ascorbic0.9 mg90 mg1%0.6%10000 g
Vitamin E, alpha tocopherol, TE0.1 mg15 mg0.7%0.4%15000 g
Vitamin H, biotin0.03 μg50 μg0.1%0.1%166667 g
Vitamin PP, NE0.2062 mg20 mg1%0.6%9699 g
niacin0.09 mg~
Macronutrients
Potassium, K65.5 mg2500 mg2.6%1.6%3817 g
Calcium, Ca7.2 mg1000 mg0.7%0.4%13889 g
Silicon, Si0.7 mg30 mg2.3%1.4%4286 g
Magnesium, Mg5.7 mg400 mg1.4%0.9%7018 g
Sodium, Na3 mg1300 mg0.2%0.1%43333 g
Sulfur, S0.9 mg1000 mg0.1%0.1%111111 g
Phosphorus, P14.3 mg800 mg1.8%1.1%5594 g
Chlorine, Cl0.2 mg2300 mg1150000 g
Trace Elements
Aluminum, Al52.4 μg~
Bohr, B152.3 μg~
Vanadium, V2.9 μg~
Iron, Fe0.4 mg18 mg2.2%1.4%4500 g
Iodine, I0.1 μg150 μg0.1%0.1%150000 g
Cobalt, Co0.3 μg10 μg3%1.9%3333 g
Manganese, Mn0.0319 mg2 mg1.6%1%6270 g
Copper, Cu26.1 μg1000 μg2.6%1.6%3831 g
Molybdenum, Mo.1 μg70 μg1.4%0.9%7000 g
Nickel, Ni4.3 μg~
Strontium, Sr.72 μg~
Titan, you28.8 μg~
Fluorine, F1.7 μg4000 μg235294 g
Chrome, Cr0.1 μg50 μg0.2%0.1%50000 g
Zinc, Zn0.0127 mg12 mg0.1%0.1%94488 g
Digestible carbohydrates
Starch and dextrins0.1 g~
Mono- and disaccharides (sugars)1.2 gmax 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
Tags: How to cook, calorie content 160,9 kcal, chemical composition, nutritional value, what vitamins, minerals, cooking method Ripe apricot jam, recipe, calories, nutrients

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