Ingredients Rhubarb kvass
| water | 2000.0 (gram) |
| rhubarb petioles | 300.0 (gram) |
| sugar | 1.0 (teaspoon) |
| orange peel | 2.0 (table spoon) |
| yeast | 25.0 (gram) |
Method of preparation
Rhubarb, rinse, chop and boil together with the zest, let it brew. Strain the broth, add sugar to it. Add yeast to the broth cooled to 35C, cover the dishes and put in a warm place so that the kvass ferments. Chill before serving.
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 | 34 kCal | 1684 kCal | 2% | 5.9% | 4953 g |
| Proteins | 0.2 g | 76 g | 0.3% | 0.9% | 38000 g |
| Fats | 0.04 g | 56 g | 0.1% | 0.3% | 140000 g |
| Carbohydrates | 8.8 g | 219 g | 4% | 11.8% | 2489 g |
| organic acids | 0.3 g | ~ | |||
| Alimentary fiber | 0.3 g | 20 g | 1.5% | 4.4% | 6667 g |
| Water | 89 g | 2273 g | 3.9% | 11.5% | 2554 g |
| Ash | 6.4 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 4 μg | 900 μg | 0.4% | 1.2% | 22500 g |
| Retinol | 0.004 mg | ~ | |||
| Vitamin B1, thiamine | 0.1 mg | 1.5 mg | 6.7% | 19.7% | 1500 g |
| Vitamin B2, riboflavin | 0.2 mg | 1.8 mg | 11.1% | 32.6% | 900 g |
| Vitamin B5, pantothenic | 0.05 mg | 5 mg | 1% | 2.9% | 10000 g |
| Vitamin B6, pyridoxine | 0.007 mg | 2 mg | 0.4% | 1.2% | 28571 g |
| Vitamin B9, folate | 6 μg | 400 μg | 1.5% | 4.4% | 6667 g |
| Vitamin C, ascorbic | 0.9 mg | 90 mg | 1% | 2.9% | 10000 g |
| Vitamin E, alpha tocopherol, TE | 0.008 mg | 15 mg | 0.1% | 0.3% | 187500 g |
| Vitamin H, biotin | 0.3 μg | 50 μg | 0.6% | 1.8% | 16667 g |
| Vitamin PP, NE | 0.1332 mg | 20 mg | 0.7% | 2.1% | 15015 g |
| niacin | 0.1 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 28 mg | 2500 mg | 1.1% | 3.2% | 8929 g |
| Calcium, Ca | 8.3 mg | 1000 mg | 0.8% | 2.4% | 12048 g |
| Magnesium, Mg | 1.5 mg | 400 mg | 0.4% | 1.2% | 26667 g |
| Sodium, Na | 0.7 mg | 1300 mg | 0.1% | 0.3% | 185714 g |
| Sulfur, S | 0.2 mg | 1000 mg | 500000 g | ||
| Phosphorus, P | 6.4 mg | 800 mg | 0.8% | 2.4% | 12500 g |
| Chlorine, Cl | 0.1 mg | 2300 mg | 2300000 g | ||
| Trace Elements | |||||
| Bohr, B | 2.7 μg | ~ | |||
| Iron, Fe | 0.1 mg | 18 mg | 0.6% | 1.8% | 18000 g |
| Iodine, I | 0.04 μg | 150 μg | 375000 g | ||
| Manganese, Mn | 0.0465 mg | 2 mg | 2.3% | 6.8% | 4301 g |
| Copper, Cu | 7.1 μg | 1000 μg | 0.7% | 2.1% | 14085 g |
| Molybdenum, Mo. | 0.1 μg | 70 μg | 0.1% | 0.3% | 70000 g |
| Fluorine, F | 0.2 μg | 4000 μg | 2000000 g | ||
| Zinc, Zn | 0.0151 mg | 12 mg | 0.1% | 0.3% | 79470 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 0.01 g | ~ | |||
| Mono- and disaccharides (sugars) | 0.3 g | max 100 г | |||
| Sterols | |||||
| Cholesterol | 2.8 mg | max 300 mg |
The energy value is 34 kcal.
Kvass from rhubarb rich in vitamins and minerals such as: vitamin B2 – 11,1%
- Vitamin B2 participates in redox reactions, enhances the color sensitivity of the visual analyzer and dark adaptation. Insufficient intake of vitamin B2 is accompanied by a violation of the condition of the skin, mucous membranes, impaired light and twilight vision.
Calorie content AND CHEMICAL COMPOSITION OF INGREDIENTS OF THE RECIPE Kvass from rhubarb PER 100 g
- 0 kCal
- 16 kCal
- 399 kCal
- 97 kCal
- 109 kCal
Tags: How to cook, calorie content 34 kcal, chemical composition, nutritional value, what vitamins, minerals, method of making rhubarb kvass, recipe, calories, nutrients