Ingredients Watermelon Peel Jam
| watermelon | 1000.0 (gram) |
| sugar | 1500.0 (gram) |
| water | 2.0 (grain glass) |
| lemon acid | 1.0 (teaspoon) |
Method of preparation
The upper dense layer is removed from the peels of the watermelon, leaving only the white pulp. Cut into small pieces and boil in water until soft. Prepare the syrup, dip the watermelon rinds into it and cook until they become transparent. At the end of cooking, add citric acid.
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 | 219.9 kCal | 1684 kCal | 13.1% | 6% | 766 g |
| Proteins | 0.2 g | 76 g | 0.3% | 0.1% | 38000 g |
| Fats | 0.03 g | 56 g | 0.1% | 186667 g | |
| Carbohydrates | 58.4 g | 219 g | 26.7% | 12.1% | 375 g |
| organic acids | 0.03 g | ~ | |||
| Alimentary fiber | 0.1 g | 20 g | 0.5% | 0.2% | 20000 g |
| Water | 40.9 g | 2273 g | 1.8% | 0.8% | 5557 g |
| Ash | 0.1 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 30 μg | 900 μg | 3.3% | 1.5% | 3000 g |
| Retinol | 0.03 mg | ~ | |||
| Vitamin B1, thiamine | 0.01 mg | 1.5 mg | 0.7% | 0.3% | 15000 g |
| Vitamin B2, riboflavin | 0.02 mg | 1.8 mg | 1.1% | 0.5% | 9000 g |
| Vitamin B6, pyridoxine | 0.02 mg | 2 mg | 1% | 0.5% | 10000 g |
| Vitamin B9, folate | 2 μg | 400 μg | 0.5% | 0.2% | 20000 g |
| Vitamin C, ascorbic | 0.8 mg | 90 mg | 0.9% | 0.4% | 11250 g |
| Vitamin PP, NE | 0.0832 mg | 20 mg | 0.4% | 0.2% | 24038 g |
| niacin | 0.05 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 19.8 mg | 2500 mg | 0.8% | 0.4% | 12626 g |
| Calcium, Ca | 5 mg | 1000 mg | 0.5% | 0.2% | 20000 g |
| Magnesium, Mg | 60.6 mg | 400 mg | 15.2% | 6.9% | 660 g |
| Sodium, Na | 5.1 mg | 1300 mg | 0.4% | 0.2% | 25490 g |
| Phosphorus, P | 1.9 mg | 800 mg | 0.2% | 0.1% | 42105 g |
| Trace Elements | |||||
| Iron, Fe | 0.4 mg | 18 mg | 2.2% | 1% | 4500 g |
| Digestible carbohydrates | |||||
| Mono- and disaccharides (sugars) | 1.5 g | max 100 г |
The energy value is 219,9 kcal.
Watermelon Peel Jam rich in vitamins and minerals such as: magnesium – 15,2%
- Magnesium participates in energy metabolism, synthesis of proteins, nucleic acids, has a stabilizing effect on membranes, is necessary to maintain homeostasis of calcium, potassium and sodium. Lack of magnesium leads to hypomagnesemia, an increased risk of developing hypertension, heart disease.
CALORIUM AND CHEMICAL COMPOSITION OF THE RECIPE INGREDIENTS Jam from watermelon peels PER 100 g
- 27 kCal
- 399 kCal
- 0 kCal
- 0 kCal
Tags: How to cook, calorie content 219,9 kcal, chemical composition, nutritional value, what vitamins, minerals, cooking method Watermelon peel jam, recipe, calories, nutrients