Ingredients Orange mayonnaise
| mayonnaise | 1.0 (grain glass) |
| orange peel | 2.0 (teaspoon) |
| Orange juice | 2.0 (table spoon) |
Method of preparation
Mix the grated orange zest and mayonnaise. Dilute with orange juice until desired consistency is obtained.
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 | 514.1 kCal | 1684 kCal | 30.5% | 5.9% | 328 g |
| Proteins | 2.7 g | 76 g | 3.6% | 0.7% | 2815 g |
| Fats | 54.5 g | 56 g | 97.3% | 18.9% | 103 g |
| Carbohydrates | 3.4 g | 219 g | 1.6% | 0.3% | 6441 g |
| organic acids | 0.5 g | ~ | |||
| Water | 20.3 g | 2273 g | 0.9% | 0.2% | 11197 g |
| Ash | 1.1 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 20 μg | 900 μg | 2.2% | 0.4% | 4500 g |
| Retinol | 0.02 mg | ~ | |||
| Vitamin B1, thiamine | 0.02 mg | 1.5 mg | 1.3% | 0.3% | 7500 g |
| Vitamin B2, riboflavin | 0.05 mg | 1.8 mg | 2.8% | 0.5% | 3600 g |
| Vitamin B4, choline | 11.7 mg | 500 mg | 2.3% | 0.4% | 4274 g |
| Vitamin B5, pantothenic | 0.04 mg | 5 mg | 0.8% | 0.2% | 12500 g |
| Vitamin B6, pyridoxine | 0.02 mg | 2 mg | 1% | 0.2% | 10000 g |
| Vitamin B9, folate | 1.1 μg | 400 μg | 0.3% | 0.1% | 36364 g |
| Vitamin C, ascorbic | 10.4 mg | 90 mg | 11.6% | 2.3% | 865 g |
| Vitamin E, alpha tocopherol, TE | 26.1 mg | 15 mg | 174% | 33.8% | 57 g |
| Vitamin H, biotin | 0.1 μg | 50 μg | 0.2% | 50000 g | |
| Vitamin PP, NE | 0.5082 mg | 20 mg | 2.5% | 0.5% | 3935 g |
| niacin | 0.06 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 74.5 mg | 2500 mg | 3% | 0.6% | 3356 g |
| Calcium, Ca | 29.4 mg | 1000 mg | 2.9% | 0.6% | 3401 g |
| Magnesium, Mg | 11.3 mg | 400 mg | 2.8% | 0.5% | 3540 g |
| Sodium, Na | 415.4 mg | 1300 mg | 32% | 6.2% | 313 g |
| Sulfur, S | 1.7 mg | 1000 mg | 0.2% | 58824 g | |
| Phosphorus, P | 44.9 mg | 800 mg | 5.6% | 1.1% | 1782 g |
| Chlorine, Cl | 0.6 mg | 2300 mg | 383333 g | ||
| Trace Elements | |||||
| Bohr, B | 33.5 μg | ~ | |||
| Iron, Fe | 0.9 mg | 18 mg | 5% | 1% | 2000 g |
| Iodine, I | 0.3 μg | 150 μg | 0.2% | 50000 g | |
| Cobalt, Co | 0.1 μg | 10 μg | 1% | 0.2% | 10000 g |
| Manganese, Mn | 0.006 mg | 2 mg | 0.3% | 0.1% | 33333 g |
| Copper, Cu | 19.6 μg | 1000 μg | 2% | 0.4% | 5102 g |
| Molybdenum, Mo. | 0.04 μg | 70 μg | 0.1% | 175000 g | |
| Fluorine, F | 2.9 μg | 4000 μg | 0.1% | 137931 g | |
| Zinc, Zn | 0.0343 mg | 12 mg | 0.3% | 0.1% | 34985 g |
The energy value is 514,1 kcal.
Orange mayonnaise rich in vitamins and minerals such as: vitamin C – 11,6%, vitamin E – 174%
- 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.
- Vitamin E possesses antioxidant properties, is necessary for the functioning of the gonads, heart muscle, is a universal stabilizer of cell membranes. With a deficiency of vitamin E, hemolysis of erythrocytes and neurological disorders are observed.
Calorie content AND CHEMICAL COMPOSITION OF THE RECIPE INGREDIENTS Orange mayonnaise PER 100 g
- 627 kCal
- 97 kCal
- 60 kCal
Tags: How to cook, calorie content 514,1 kcal, chemical composition, nutritional value, what vitamins, minerals, cooking method Orange mayonnaise, recipe, calories, nutrients