| Rye bread | 200.0 (gram) |
| butter | 2.0 (table spoon) |
| rhubarb petioles | 500.0 (gram) |
| sugar | 0.5 (grain glass) |
| water | 3.0 (grain glass) |
| cream | 1.0 (grain glass) |
| vanillin | 0.2 (teaspoon) |
Method of preparation
Crush stale brown bread, fry the crackers in hot oil. Dissolve sugar in water. Boil the rhubarb cut into pieces in sugar syrup, then remove it with a slotted spoon. Beat the cream, add vanillin. Place breadcrumbs, rhubarb, whipped cream, etc. in a shallow dish. Serve with rhubarb syrup.
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 | 100.4 kCal | 1684 kCal | 6% | 6% | 1677 g |
| Proteins | 1.4 g | 76 g | 1.8% | 1.8% | 5429 g |
| Fats | 6.5 g | 56 g | 11.6% | 11.6% | 862 g |
| Carbohydrates | 9.8 g | 219 g | 4.5% | 4.5% | 2235 g |
| organic acids | 0.2 g | ~ | |||
| Alimentary fiber | 0.7 g | 20 g | 3.5% | 3.5% | 2857 g |
| Water | 59.9 g | 2273 g | 2.6% | 2.6% | 3795 g |
| Ash | 0.2 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 70 μg | 900 μg | 7.8% | 7.8% | 1286 g |
| Retinol | 0.07 mg | ~ | |||
| Vitamin B1, thiamine | 0.02 mg | 1.5 mg | 1.3% | 1.3% | 7500 g |
| Vitamin B2, riboflavin | 0.04 mg | 1.8 mg | 2.2% | 2.2% | 4500 g |
| Vitamin B4, choline | 6.8 mg | 500 mg | 1.4% | 1.4% | 7353 g |
| Vitamin B5, pantothenic | 0.1 mg | 5 mg | 2% | 2% | 5000 g |
| Vitamin B6, pyridoxine | 0.03 mg | 2 mg | 1.5% | 1.5% | 6667 g |
| Vitamin B9, folate | 4.2 μg | 400 μg | 1.1% | 1.1% | 9524 g |
| Vitamin B12, cobalamin | 0.06 μg | 3 μg | 2% | 2% | 5000 g |
| Vitamin C, ascorbic | 0.9 mg | 90 mg | 1% | 1% | 10000 g |
| Vitamin D, calciferol | 0.02 μg | 10 μg | 0.2% | 0.2% | 50000 g |
| Vitamin E, alpha tocopherol, TE | 0.4 mg | 15 mg | 2.7% | 2.7% | 3750 g |
| Vitamin H, biotin | 0.6 μg | 50 μg | 1.2% | 1.2% | 8333 g |
| Vitamin PP, NE | 0.3324 mg | 20 mg | 1.7% | 1.7% | 6017 g |
| niacin | 0.1 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 109.6 mg | 2500 mg | 4.4% | 4.4% | 2281 g |
| Calcium, Ca | 25.5 mg | 1000 mg | 2.6% | 2.6% | 3922 g |
| Magnesium, Mg | 9.4 mg | 400 mg | 2.4% | 2.4% | 4255 g |
| Sodium, Na | 68 mg | 1300 mg | 5.2% | 5.2% | 1912 g |
| Sulfur, S | 5.3 mg | 1000 mg | 0.5% | 0.5% | 18868 g |
| Phosphorus, P | 30.3 mg | 800 mg | 3.8% | 3.8% | 2640 g |
| Chlorine, Cl | 110.3 mg | 2300 mg | 4.8% | 4.8% | 2085 g |
| Trace Elements | |||||
| Iron, Fe | 0.6 mg | 18 mg | 3.3% | 3.3% | 3000 g |
| Iodine, I | 1.8 μg | 150 μg | 1.2% | 1.2% | 8333 g |
| Cobalt, Co | 0.04 μg | 10 μg | 0.4% | 0.4% | 25000 g |
| Manganese, Mn | 0.1649 mg | 2 mg | 8.2% | 8.2% | 1213 g |
| Copper, Cu | 25.5 μg | 1000 μg | 2.6% | 2.6% | 3922 g |
| Molybdenum, Mo. | 1.5 μg | 70 μg | 2.1% | 2.1% | 4667 g |
| Selenium, Se | 0.06 μg | 55 μg | 0.1% | 0.1% | 91667 g |
| Fluorine, F | 6 μg | 4000 μg | 0.2% | 0.2% | 66667 g |
| Chrome, Cr | 0.3 μg | 50 μg | 0.6% | 0.6% | 16667 g |
| Zinc, Zn | 0.1644 mg | 12 mg | 1.4% | 1.4% | 7299 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 0.04 g | ~ | |||
| Mono- and disaccharides (sugars) | 0.5 g | max 100 г |
The energy value is 100,4 kcal.
CALORIE AND CHEMICAL COMPOSITION OF THE RECIPE INGREDIENTS Rhubarb with breadcrumbs and cream PER 100 g
- 661 kCal
- 16 kCal
- 399 kCal
- 0 kCal
- 119 kCal
- 0 kCal
Tags: How to cook, calorie content 100,4 kcal, chemical composition, nutritional value, what vitamins, minerals, cooking method Rhubarb with breadcrumbs and cream, recipe, calories, nutrients