Ingredients Lemon jelly
| water | 4.0 (teaspoon) |
| lemon | 2.0 (piece) |
| sugar | 1.0 (grain glass) |
| potato starch | 3.0 (table spoon) |
Method of preparation
Boil 3 cups of water, add grated zest of 1 lemon and sugar. Dissolve the starch in a glass of cold water, add to the pan, stirring occasionally, let it boil, add the squeezed juice of 1 lemon and stir. Pour the kissel into portioned dishes, put lemon sliced into slices, previously candied in powdered sugar.
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 | 60.1 kCal | 1684 kCal | 3.6% | 6% | 2802 g |
| Proteins | 0.06 g | 76 g | 0.1% | 0.2% | 126667 g |
| Fats | 0.006 g | 56 g | 933333 g | ||
| Carbohydrates | 16 g | 219 g | 7.3% | 12.1% | 1369 g |
| organic acids | 0.6 g | ~ | |||
| Alimentary fiber | 0.1 g | 20 g | 0.5% | 0.8% | 20000 g |
| Water | 82.2 g | 2273 g | 3.6% | 6% | 2765 g |
| Ash | 0.8 g | ~ | |||
| Vitamins | |||||
| Vitamin B1, thiamine | 0.002 mg | 1.5 mg | 0.1% | 0.2% | 75000 g |
| Vitamin B2, riboflavin | 0.001 mg | 1.8 mg | 0.1% | 0.2% | 180000 g |
| Vitamin B5, pantothenic | 0.01 mg | 5 mg | 0.2% | 0.3% | 50000 g |
| Vitamin B6, pyridoxine | 0.003 mg | 2 mg | 0.2% | 0.3% | 66667 g |
| Vitamin B9, folate | 0.5 μg | 400 μg | 0.1% | 0.2% | 80000 g |
| Vitamin C, ascorbic | 2.3 mg | 90 mg | 2.6% | 4.3% | 3913 g |
| Vitamin E, alpha tocopherol, TE | 0.03 mg | 15 mg | 0.2% | 0.3% | 50000 g |
| Vitamin PP, NE | 0.016 mg | 20 mg | 0.1% | 0.2% | 125000 g |
| niacin | 0.006 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 10.4 mg | 2500 mg | 0.4% | 0.7% | 24038 g |
| Calcium, Ca | 6.3 mg | 1000 mg | 0.6% | 1% | 15873 g |
| Magnesium, Mg | 0.7 mg | 400 mg | 0.2% | 0.3% | 57143 g |
| Sodium, Na | 2.4 mg | 1300 mg | 0.2% | 0.3% | 54167 g |
| Sulfur, S | 0.6 mg | 1000 mg | 0.1% | 0.2% | 166667 g |
| Phosphorus, P | 5 mg | 800 mg | 0.6% | 1% | 16000 g |
| Chlorine, Cl | 0.3 mg | 2300 mg | 766667 g | ||
| Trace Elements | |||||
| Bohr, B | 10.1 μg | ~ | |||
| Iron, Fe | 0.07 mg | 18 mg | 0.4% | 0.7% | 25714 g |
| Manganese, Mn | 0.0023 mg | 2 mg | 0.1% | 0.2% | 86957 g |
| Copper, Cu | 13.8 μg | 1000 μg | 1.4% | 2.3% | 7246 g |
| Molybdenum, Mo. | 0.06 μg | 70 μg | 0.1% | 0.2% | 116667 g |
| Fluorine, F | 0.6 μg | 4000 μg | 666667 g | ||
| Zinc, Zn | 0.0072 mg | 12 mg | 0.1% | 0.2% | 166667 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 0.05 g | ~ | |||
| Mono- and disaccharides (sugars) | 3.1 g | max 100 г |
The energy value is 60,1 kcal.
Calorie content AND CHEMICAL COMPOSITION OF THE RECIPE INGREDIENTS Lemon jelly PER 100 g
- 0 kCal
- 34 kCal
- 399 kCal
- 313 kCal
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