Ingredients Pumpkin and Rhubarb Compote
| pumpkin | 300.0 (gram) |
| rhubarb petioles | 300.0 (gram) |
| sugar | 100.0 (gram) |
| cinnamon | 0.3 (teaspoon) |
| lemon zest | 1.0 (table spoon) |
| orange peel | 1.0 (table spoon) |
| water | 3.0 (teaspoon) |
Method of preparation
Grate the peeled pumpkin with shavings. Cut the washed rhubarb into pieces diagonally. Boil the spice syrup, dip the rhubarb in it, boil, add the pumpkin, bring to a boil again and then cool.
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 | 36.5 kCal | 1684 kCal | 2.2% | 6% | 4614 g |
| Proteins | 0.3 g | 76 g | 0.4% | 1.1% | 25333 g |
| Fats | 0.03 g | 56 g | 0.1% | 0.3% | 186667 g |
| Carbohydrates | 9.4 g | 219 g | 4.3% | 11.8% | 2330 g |
| organic acids | 0.2 g | ~ | |||
| Alimentary fiber | 0.8 g | 20 g | 4% | 11% | 2500 g |
| Water | 86.1 g | 2273 g | 3.8% | 10.4% | 2640 g |
| Ash | 0.2 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 200 μg | 900 μg | 22.2% | 60.8% | 450 g |
| Retinol | 0.2 mg | ~ | |||
| Vitamin B1, thiamine | 0.008 mg | 1.5 mg | 0.5% | 1.4% | 18750 g |
| Vitamin B2, riboflavin | 0.02 mg | 1.8 mg | 1.1% | 3% | 9000 g |
| Vitamin B5, pantothenic | 0.05 mg | 5 mg | 1% | 2.7% | 10000 g |
| Vitamin B6, pyridoxine | 0.02 mg | 2 mg | 1% | 2.7% | 10000 g |
| Vitamin B9, folate | 1.9 μg | 400 μg | 0.5% | 1.4% | 21053 g |
| Vitamin C, ascorbic | 2.2 mg | 90 mg | 2.4% | 6.6% | 4091 g |
| Vitamin E, alpha tocopherol, TE | 0.02 mg | 15 mg | 0.1% | 0.3% | 75000 g |
| Vitamin PP, NE | 0.1298 mg | 20 mg | 0.6% | 1.6% | 15408 g |
| niacin | 0.08 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 80.8 mg | 2500 mg | 3.2% | 8.8% | 3094 g |
| Calcium, Ca | 11.1 mg | 1000 mg | 1.1% | 3% | 9009 g |
| Magnesium, Mg | 4.6 mg | 400 mg | 1.2% | 3.3% | 8696 g |
| Sodium, Na | 1.2 mg | 1300 mg | 0.1% | 0.3% | 108333 g |
| Sulfur, S | 2.6 mg | 1000 mg | 0.3% | 0.8% | 38462 g |
| Phosphorus, P | 7.3 mg | 800 mg | 0.9% | 2.5% | 10959 g |
| Chlorine, Cl | 2.6 mg | 2300 mg | 0.1% | 0.3% | 88462 g |
| Trace Elements | |||||
| Bohr, B | 5.3 μg | ~ | |||
| Iron, Fe | 0.2 mg | 18 mg | 1.1% | 3% | 9000 g |
| Iodine, I | 0.1 μg | 150 μg | 0.1% | 0.3% | 150000 g |
| Cobalt, Co | 0.1 μg | 10 μg | 1% | 2.7% | 10000 g |
| Manganese, Mn | 0.0064 mg | 2 mg | 0.3% | 0.8% | 31250 g |
| Copper, Cu | 30.4 μg | 1000 μg | 3% | 8.2% | 3289 g |
| Molybdenum, Mo. | 0.03 μg | 70 μg | 233333 g | ||
| Fluorine, F | 11.4 μg | 4000 μg | 0.3% | 0.8% | 35088 g |
| Zinc, Zn | 0.0347 mg | 12 mg | 0.3% | 0.8% | 34582 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 0.05 g | ~ | |||
| Mono- and disaccharides (sugars) | 0.8 g | max 100 г |
The energy value is 36,5 kcal.
Pumpkin and rhubarb compote rich in vitamins and minerals such as: vitamin A – 22,2%
- Vitamin A is responsible for normal development, reproductive function, skin and eye health, and maintaining immunity.
CALORIE AND CHEMICAL COMPOSITION OF THE RECIPE INGREDIENTS Pumpkin and rhubarb compote PER 100 g
- 22 kCal
- 16 kCal
- 399 kCal
- 247 kCal
- 47 kCal
- 97 kCal
- 0 kCal
Tags: How to cook, calorie content 36,5 kcal, chemical composition, nutritional value, what vitamins, minerals, cooking method Pumpkin and rhubarb compote, recipe, calories, nutrients