Ingredients Fruit Salad
| apples | 3.0 (piece) |
| pear | 1.0 (piece) |
| orange | 1.0 (piece) |
| mandarin | 1.0 (piece) |
| mayonnaise | 50.0 (gram) |
| lemon | 0.3 (piece) |
| powdered sugar | 20.0 (gram) |
Method of preparation
Washed fruits – blocks, pears, oranges, tangerines – peel off the skins, cut into slices (without grains and cores) and fold into a dish. Before serving, sprinkle the fruit with icing sugar and, lightly salt, mix with mayonnaise and lemon juice. Then put all this in a slide in a salad bowl and sprinkle with orange zest, cut into very thin strips. You can decorate the salad with the same fruits, boiled prunes, grapes and berries. Depending on the season, you can pick up various fruits (peaches, apricots, boiled quince, as well as berries – strawberries, strawberries, etc.), but always in combination with apples. salad for cold fried or boiled meat, calf, lamb, poultry or game, as well as a separate dish.
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 | 95.2 kCal | 1684 kCal | 5.7% | 6% | 1769 g |
| Proteins | 0.8 g | 76 g | 1.1% | 1.2% | 9500 g |
| Fats | 4.9 g | 56 g | 8.8% | 9.2% | 1143 g |
| Carbohydrates | 12.9 g | 219 g | 5.9% | 6.2% | 1698 g |
| organic acids | 1 g | ~ | |||
| Alimentary fiber | 2.2 g | 20 g | 11% | 11.6% | 909 g |
| Water | 94.5 g | 2273 g | 4.2% | 4.4% | 2405 g |
| Ash | 0.7 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 30 μg | 900 μg | 3.3% | 3.5% | 3000 g |
| Retinol | 0.03 mg | ~ | |||
| Vitamin B1, thiamine | 0.03 mg | 1.5 mg | 2% | 2.1% | 5000 g |
| Vitamin B2, riboflavin | 0.03 mg | 1.8 mg | 1.7% | 1.8% | 6000 g |
| Vitamin B4, choline | 1 mg | 500 mg | 0.2% | 0.2% | 50000 g |
| Vitamin B5, pantothenic | 0.1 mg | 5 mg | 2% | 2.1% | 5000 g |
| Vitamin B6, pyridoxine | 0.07 mg | 2 mg | 3.5% | 3.7% | 2857 g |
| Vitamin B9, folate | 2.7 μg | 400 μg | 0.7% | 0.7% | 14815 g |
| Vitamin C, ascorbic | 20.2 mg | 90 mg | 22.4% | 23.5% | 446 g |
| Vitamin E, alpha tocopherol, TE | 2.7 mg | 15 mg | 18% | 18.9% | 556 g |
| Vitamin H, biotin | 0.4 μg | 50 μg | 0.8% | 0.8% | 12500 g |
| Vitamin PP, NE | 0.4328 mg | 20 mg | 2.2% | 2.3% | 4621 g |
| niacin | 0.3 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 258 mg | 2500 mg | 10.3% | 10.8% | 969 g |
| Calcium, Ca | 24.1 mg | 1000 mg | 2.4% | 2.5% | 4149 g |
| Silicon, Si | 1.1 mg | 30 mg | 3.7% | 3.9% | 2727 g |
| Magnesium, Mg | 11.8 mg | 400 mg | 3% | 3.2% | 3390 g |
| Sodium, Na | 56.7 mg | 1300 mg | 4.4% | 4.6% | 2293 g |
| Sulfur, S | 6.1 mg | 1000 mg | 0.6% | 0.6% | 16393 g |
| Phosphorus, P | 18.6 mg | 800 mg | 2.3% | 2.4% | 4301 g |
| Chlorine, Cl | 2.1 mg | 2300 mg | 0.1% | 0.1% | 109524 g |
| Trace Elements | |||||
| Aluminum, Al | 72.3 μg | ~ | |||
| Bohr, B | 217.7 μg | ~ | |||
| Vanadium, V | 3.5 μg | ~ | |||
| Iron, Fe | 2 mg | 18 mg | 11.1% | 11.7% | 900 g |
| Iodine, I | 1.8 μg | 150 μg | 1.2% | 1.3% | 8333 g |
| Cobalt, Co | 2.6 μg | 10 μg | 26% | 27.3% | 385 g |
| Manganese, Mn | 0.0483 mg | 2 mg | 2.4% | 2.5% | 4141 g |
| Copper, Cu | 109.7 μg | 1000 μg | 11% | 11.6% | 912 g |
| Molybdenum, Mo. | 4.9 μg | 70 μg | 7% | 7.4% | 1429 g |
| Nickel, Ni | 14.2 μg | ~ | |||
| Rubidium, Rb | 49.3 μg | ~ | |||
| Fluorine, F | 10.1 μg | 4000 μg | 0.3% | 0.3% | 39604 g |
| Chrome, Cr | 2.6 μg | 50 μg | 5.2% | 5.5% | 1923 g |
| Zinc, Zn | 0.1683 mg | 12 mg | 1.4% | 1.5% | 7130 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 0.6 g | ~ | |||
| Mono- and disaccharides (sugars) | 9.5 g | max 100 г |
The energy value is 95,2 kcal.
Fruit salad rich in vitamins and minerals such as: vitamin C – 22,4%, vitamin E – 18%, iron – 11,1%, cobalt – 26%, copper – 11%
- 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.
- Vitamin E possesses antioxidant properties, is necessary for the functioning of the gonads, heart muscle, is a universal stabilizer of cell membranes. With a deficiency of vitamin E, hemolysis of erythrocytes and neurological disorders are observed.
- Iron is a part of proteins of various functions, including enzymes. Participates in the transport of electrons, oxygen, ensures the course of redox reactions and activation of peroxidation. Insufficient consumption leads to hypochromic anemia, myoglobin-deficient atony of skeletal muscles, increased fatigue, myocardiopathy, atrophic gastritis.
- Cobalt is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism.
- Copper is a part of enzymes with redox activity and involved in iron metabolism, stimulates the absorption of proteins and carbohydrates. Participates in the processes of providing the tissues of the human body with oxygen. The deficiency is manifested by disorders in the formation of the cardiovascular system and skeleton, the development of connective tissue dysplasia.
Calorie content AND CHEMICAL COMPOSITION OF THE RECIPE INGREDIENTS Fruit salad PER 100 g
- 47 kCal
- 47 kCal
- 43 kCal
- 38 kCal
- 627 kCal
- 34 kCal
- 399 kCal
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