Ingredients Carrot milk jelly
| carrot | 500.0 (gram) |
| water | 0.5 (grain glass) |
| milk cow | 3.0 (teaspoon) |
| sugar | 1.0 (table spoon) |
| vanillin | 0.2 (teaspoon) |
| potato starch | 3.0 (table spoon) |
Method of preparation
Grate the peeled carrots with shavings, put in a saucepan and simmer in a little water until tender, add vanillin and starch diluted in cold milk. Boil, pour into a shallow dish, sprinkle with sugar. Serve cooled.
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 | 60.8 kCal | 1684 kCal | 3.6% | 5.9% | 2770 g |
| Proteins | 2 g | 76 g | 2.6% | 4.3% | 3800 g |
| Fats | 1.9 g | 56 g | 3.4% | 5.6% | 2947 g |
| Carbohydrates | 9.5 g | 219 g | 4.3% | 7.1% | 2305 g |
| organic acids | 0.4 g | ~ | |||
| Alimentary fiber | 0.6 g | 20 g | 3% | 4.9% | 3333 g |
| Water | 83.5 g | 2273 g | 3.7% | 6.1% | 2722 g |
| Ash | 1.5 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 2000 μg | 900 μg | 222.2% | 365.5% | 45 g |
| Retinol | 2 mg | ~ | |||
| Vitamin B1, thiamine | 0.04 mg | 1.5 mg | 2.7% | 4.4% | 3750 g |
| Vitamin B2, riboflavin | 0.1 mg | 1.8 mg | 5.6% | 9.2% | 1800 g |
| Vitamin B4, choline | 13.3 mg | 500 mg | 2.7% | 4.4% | 3759 g |
| Vitamin B5, pantothenic | 0.3 mg | 5 mg | 6% | 9.9% | 1667 g |
| Vitamin B6, pyridoxine | 0.06 mg | 2 mg | 3% | 4.9% | 3333 g |
| Vitamin B9, folate | 4.8 μg | 400 μg | 1.2% | 2% | 8333 g |
| Vitamin B12, cobalamin | 0.2 μg | 3 μg | 6.7% | 11% | 1500 g |
| Vitamin C, ascorbic | 1.1 mg | 90 mg | 1.2% | 2% | 8182 g |
| Vitamin D, calciferol | 0.03 μg | 10 μg | 0.3% | 0.5% | 33333 g |
| Vitamin E, alpha tocopherol, TE | 0.2 mg | 15 mg | 1.3% | 2.1% | 7500 g |
| Vitamin H, biotin | 1.8 μg | 50 μg | 3.6% | 5.9% | 2778 g |
| Vitamin PP, NE | 0.632 mg | 20 mg | 3.2% | 5.3% | 3165 g |
| niacin | 0.3 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 132.5 mg | 2500 mg | 5.3% | 8.7% | 1887 g |
| Calcium, Ca | 76 mg | 1000 mg | 7.6% | 12.5% | 1316 g |
| Magnesium, Mg | 16.5 mg | 400 mg | 4.1% | 6.7% | 2424 g |
| Sodium, Na | 35.1 mg | 1300 mg | 2.7% | 4.4% | 3704 g |
| Sulfur, S | 17.5 mg | 1000 mg | 1.8% | 3% | 5714 g |
| Phosphorus, P | 67.4 mg | 800 mg | 8.4% | 13.8% | 1187 g |
| Chlorine, Cl | 76 mg | 2300 mg | 3.3% | 5.4% | 3026 g |
| Trace Elements | |||||
| Aluminum, Al | 105.8 μg | ~ | |||
| Bohr, B | 48.5 μg | ~ | |||
| Vanadium, V | 24 μg | ~ | |||
| Iron, Fe | 0.2 mg | 18 mg | 1.1% | 1.8% | 9000 g |
| Iodine, I | 6.2 μg | 150 μg | 4.1% | 6.7% | 2419 g |
| Cobalt, Co | 0.9 μg | 10 μg | 9% | 14.8% | 1111 g |
| Lithium, Li | 1.5 μg | ~ | |||
| Manganese, Mn | 0.0518 mg | 2 mg | 2.6% | 4.3% | 3861 g |
| Copper, Cu | 26 μg | 1000 μg | 2.6% | 4.3% | 3846 g |
| Molybdenum, Mo. | 7.6 μg | 70 μg | 10.9% | 17.9% | 921 g |
| Nickel, Ni | 1.5 μg | ~ | |||
| Olovo, Sn | 7.2 μg | ~ | |||
| Selenium, Se | 1.1 μg | 55 μg | 2% | 3.3% | 5000 g |
| Strontium, Sr. | 9.4 μg | ~ | |||
| Fluorine, F | 24.4 μg | 4000 μg | 0.6% | 1% | 16393 g |
| Chrome, Cr | 1.8 μg | 50 μg | 3.6% | 5.9% | 2778 g |
| Zinc, Zn | 0.3176 mg | 12 mg | 2.6% | 4.3% | 3778 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 0.1 g | ~ | |||
| Mono- and disaccharides (sugars) | 7.4 g | max 100 г |
The energy value is 60,8 kcal.
Milk jelly from carrots rich in vitamins and minerals such as: vitamin A – 222,2%
- Vitamin A is responsible for normal development, reproductive function, skin and eye health, and maintaining immunity.
Calorie content AND CHEMICAL COMPOSITION OF THE RECIPE INGREDIENTS Milk jelly from carrots PER 100 g
- 35 kCal
- 0 kCal
- 60 kCal
- 399 kCal
- 0 kCal
- 313 kCal
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