Ingredients Orange compote
| orange | 2.0 (piece) |
| water | 2.0 (teaspoon) |
| sugar | 2.0 (table spoon) |
| honey | 2.0 (table spoon) |
Method of preparation
Cut off a thin layer of zest from washed oranges, cut into strips and boil with sugar. Put honey in the syrup, cool. Cut the oranges into circles with a sharp knife, put them in portioned dishes, pour over the prepared syrup. Serve with whipped cream.
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 | 57.2 kCal | 1684 kCal | 3.4% | 5.9% | 2944 g |
| Proteins | 0.3 g | 76 g | 0.4% | 0.7% | 25333 g |
| Fats | 0.05 g | 56 g | 0.1% | 0.2% | 112000 g |
| Carbohydrates | 14.9 g | 219 g | 6.8% | 11.9% | 1470 g |
| organic acids | 0.4 g | ~ | |||
| Alimentary fiber | 0.5 g | 20 g | 2.5% | 4.4% | 4000 g |
| Water | 83.9 g | 2273 g | 3.7% | 6.5% | 2709 g |
| Ash | 0.2 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 10 μg | 900 μg | 1.1% | 1.9% | 9000 g |
| Retinol | 0.01 mg | ~ | |||
| Vitamin B1, thiamine | 0.01 mg | 1.5 mg | 0.7% | 1.2% | 15000 g |
| Vitamin B2, riboflavin | 0.009 mg | 1.8 mg | 0.5% | 0.9% | 20000 g |
| Vitamin B5, pantothenic | 0.07 mg | 5 mg | 1.4% | 2.4% | 7143 g |
| Vitamin B6, pyridoxine | 0.02 mg | 2 mg | 1% | 1.7% | 10000 g |
| Vitamin B9, folate | 2.3 μg | 400 μg | 0.6% | 1% | 17391 g |
| Vitamin C, ascorbic | 14 mg | 90 mg | 15.6% | 27.3% | 643 g |
| Vitamin E, alpha tocopherol, TE | 0.05 mg | 15 mg | 0.3% | 0.5% | 30000 g |
| Vitamin H, biotin | 0.2 μg | 50 μg | 0.4% | 0.7% | 25000 g |
| Vitamin PP, NE | 0.1098 mg | 20 mg | 0.5% | 0.9% | 18215 g |
| niacin | 0.06 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 47.5 mg | 2500 mg | 1.9% | 3.3% | 5263 g |
| Calcium, Ca | 9.1 mg | 1000 mg | 0.9% | 1.6% | 10989 g |
| Magnesium, Mg | 3.2 mg | 400 mg | 0.8% | 1.4% | 12500 g |
| Sodium, Na | 5 mg | 1300 mg | 0.4% | 0.7% | 26000 g |
| Sulfur, S | 2.2 mg | 1000 mg | 0.2% | 0.3% | 45455 g |
| Phosphorus, P | 6.7 mg | 800 mg | 0.8% | 1.4% | 11940 g |
| Chlorine, Cl | 2.2 mg | 2300 mg | 0.1% | 0.2% | 104545 g |
| Trace Elements | |||||
| Bohr, B | 41.4 μg | ~ | |||
| Iron, Fe | 0.2 mg | 18 mg | 1.1% | 1.9% | 9000 g |
| Iodine, I | 0.6 μg | 150 μg | 0.4% | 0.7% | 25000 g |
| Cobalt, Co | 0.3 μg | 10 μg | 3% | 5.2% | 3333 g |
| Manganese, Mn | 0.0096 mg | 2 mg | 0.5% | 0.9% | 20833 g |
| Copper, Cu | 20.1 μg | 1000 μg | 2% | 3.5% | 4975 g |
| Fluorine, F | 11.8 μg | 4000 μg | 0.3% | 0.5% | 33898 g |
| Zinc, Zn | 0.0535 mg | 12 mg | 0.4% | 0.7% | 22430 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 0.4 g | ~ | |||
| Mono- and disaccharides (sugars) | 7.8 g | max 100 г |
The energy value is 57,2 kcal.
Orange compote rich in vitamins and minerals such as: vitamin C – 15,6%
- 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.
Calorie content AND CHEMICAL COMPOSITION OF THE RECIPE INGREDIENTS Orange compote PER 100 g
- 43 kCal
- 0 kCal
- 399 kCal
- 328 kCal
Tags: How to cook, calorie content 57,2 kcal, chemical composition, nutritional value, what vitamins, minerals, preparation method Orange compote, recipe, calories, nutrients