Ingredients Kefir with rhubarb
| kefir | 1000.0 (gram) |
| rhubarb petioles | 200.0 (gram) |
| water | 1.0 (grain glass) |
| sugar | 2.0 (table spoon) |
| cinnamon | 0.2 (teaspoon) |
| lemon zest | 1.0 (table spoon) |
Method of preparation
Prepare sugar syrup and boil rhubarb, peeled from coarse fibers and chopped, in it, avoiding boiling. Remove with a slotted spoon, cool. Mix kefir with cold rhubarb syrup, cinnamon, grated lemon zest, pour into portioned dishes, putting boiled rhubarb in each.
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 | 55 kCal | 1684 kCal | 3.3% | 6% | 3062 g |
| Proteins | 2.1 g | 76 g | 2.8% | 5.1% | 3619 g |
| Fats | 2.3 g | 56 g | 4.1% | 7.5% | 2435 g |
| Carbohydrates | 6.8 g | 219 g | 3.1% | 5.6% | 3221 g |
| organic acids | 0.08 g | ~ | |||
| Alimentary fiber | 0.3 g | 20 g | 1.5% | 2.7% | 6667 g |
| Water | 21.7 g | 2273 g | 1% | 1.8% | 10475 g |
| Ash | 0.09 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 30 μg | 900 μg | 3.3% | 6% | 3000 g |
| Retinol | 0.03 mg | ~ | |||
| Vitamin B1, thiamine | 0.02 mg | 1.5 mg | 1.3% | 2.4% | 7500 g |
| Vitamin B2, riboflavin | 0.1 mg | 1.8 mg | 5.6% | 10.2% | 1800 g |
| Vitamin B4, choline | 31.2 mg | 500 mg | 6.2% | 11.3% | 1603 g |
| Vitamin B5, pantothenic | 0.2 mg | 5 mg | 4% | 7.3% | 2500 g |
| Vitamin B6, pyridoxine | 0.04 mg | 2 mg | 2% | 3.6% | 5000 g |
| Vitamin B9, folate | 5.8 μg | 400 μg | 1.5% | 2.7% | 6897 g |
| Vitamin B12, cobalamin | 0.3 μg | 3 μg | 10% | 18.2% | 1000 g |
| Vitamin C, ascorbic | 1.4 mg | 90 mg | 1.6% | 2.9% | 6429 g |
| Vitamin E, alpha tocopherol, TE | 0.06 mg | 15 mg | 0.4% | 0.7% | 25000 g |
| Vitamin H, biotin | 2.5 μg | 50 μg | 5% | 9.1% | 2000 g |
| Vitamin PP, NE | 0.4486 mg | 20 mg | 2.2% | 4% | 4458 g |
| niacin | 0.1 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 136.1 mg | 2500 mg | 5.4% | 9.8% | 1837 g |
| Calcium, Ca | 91.3 mg | 1000 mg | 9.1% | 16.5% | 1095 g |
| Magnesium, Mg | 11.7 mg | 400 mg | 2.9% | 5.3% | 3419 g |
| Sodium, Na | 36.6 mg | 1300 mg | 2.8% | 5.1% | 3552 g |
| Sulfur, S | 21.2 mg | 1000 mg | 2.1% | 3.8% | 4717 g |
| Phosphorus, P | 71.2 mg | 800 mg | 8.9% | 16.2% | 1124 g |
| Chlorine, Cl | 79.8 mg | 2300 mg | 3.5% | 6.4% | 2882 g |
| Trace Elements | |||||
| Bohr, B | 2.3 μg | ~ | |||
| Iron, Fe | 0.1 mg | 18 mg | 0.6% | 1.1% | 18000 g |
| Iodine, I | 6.5 μg | 150 μg | 4.3% | 7.8% | 2308 g |
| Cobalt, Co | 0.7 μg | 10 μg | 7% | 12.7% | 1429 g |
| Manganese, Mn | 0.0049 mg | 2 mg | 0.2% | 0.4% | 40816 g |
| Copper, Cu | 10.4 μg | 1000 μg | 1% | 1.8% | 9615 g |
| Molybdenum, Mo. | 3.6 μg | 70 μg | 5.1% | 9.3% | 1944 g |
| Selenium, Se | 1.5 μg | 55 μg | 2.7% | 4.9% | 3667 g |
| Fluorine, F | 14.6 μg | 4000 μg | 0.4% | 0.7% | 27397 g |
| Chrome, Cr | 1.5 μg | 50 μg | 3% | 5.5% | 3333 g |
| Zinc, Zn | 0.2917 mg | 12 mg | 2.4% | 4.4% | 4114 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 0.02 g | ~ | |||
| Mono- and disaccharides (sugars) | 0.2 g | max 100 г |
The energy value is 55 kcal.
CALORIE AND CHEMICAL COMPOSITION OF THE RECIPE INGREDIENTS Kefir with rhubarb PER 100 g
- 59 kCal
- 16 kCal
- 0 kCal
- 399 kCal
- 247 kCal
- 47 kCal
Tags: How to cook, calorie content 55 kcal, chemical composition, nutritional value, what vitamins, minerals, how to prepare Kefir with rhubarb, recipe, calories, nutrients