Ingredients Rice and Rhubarb Pudding
| rhubarb petioles | 300.0 (gram) |
| sugar | 0.8 (grain glass) |
| rice groats | 1.0 (grain glass) |
| milk cow | 3.0 (teaspoon) |
| chicken egg | 4.0 (piece) |
| butter | 3.0 (table spoon) |
Method of preparation
Chop the washed rhubarb and sprinkle with sugar. When the juice appears, simmer the rhubarb in it, not allowing it to completely boil. Boil thick porridge from rice in milk, stir in egg yolks, sugar, then whites whipped into foam. Put a layer of porridge, a layer of rhubarb in a greased form. Put pieces of butter on top and bake in the oven until golden brown.
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 | 155 kCal | 1684 kCal | 9.2% | 5.9% | 1086 g |
| Proteins | 3.6 g | 76 g | 4.7% | 3% | 2111 g |
| Fats | 7.9 g | 56 g | 14.1% | 9.1% | 709 g |
| Carbohydrates | 18.6 g | 219 g | 8.5% | 5.5% | 1177 g |
| organic acids | 0.2 g | ~ | |||
| Alimentary fiber | 0.4 g | 20 g | 2% | 1.3% | 5000 g |
| Water | 64.2 g | 2273 g | 2.8% | 1.8% | 3540 g |
| Ash | 0.7 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 90 μg | 900 μg | 10% | 6.5% | 1000 g |
| Retinol | 0.09 mg | ~ | |||
| Vitamin B1, thiamine | 0.03 mg | 1.5 mg | 2% | 1.3% | 5000 g |
| Vitamin B2, riboflavin | 0.1 mg | 1.8 mg | 5.6% | 3.6% | 1800 g |
| Vitamin B4, choline | 43.7 mg | 500 mg | 8.7% | 5.6% | 1144 g |
| Vitamin B5, pantothenic | 0.3 mg | 5 mg | 6% | 3.9% | 1667 g |
| Vitamin B6, pyridoxine | 0.06 mg | 2 mg | 3% | 1.9% | 3333 g |
| Vitamin B9, folate | 4.9 μg | 400 μg | 1.2% | 0.8% | 8163 g |
| Vitamin B12, cobalamin | 0.2 μg | 3 μg | 6.7% | 4.3% | 1500 g |
| Vitamin C, ascorbic | 1 mg | 90 mg | 1.1% | 0.7% | 9000 g |
| Vitamin D, calciferol | 0.3 μg | 10 μg | 3% | 1.9% | 3333 g |
| Vitamin E, alpha tocopherol, TE | 0.4 mg | 15 mg | 2.7% | 1.7% | 3750 g |
| Vitamin H, biotin | 3.9 μg | 50 μg | 7.8% | 5% | 1282 g |
| Vitamin PP, NE | 0.7976 mg | 20 mg | 4% | 2.6% | 2508 g |
| niacin | 0.2 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 135.1 mg | 2500 mg | 5.4% | 3.5% | 1850 g |
| Calcium, Ca | 67.3 mg | 1000 mg | 6.7% | 4.3% | 1486 g |
| Silicon, Si | 11.1 mg | 30 mg | 37% | 23.9% | 270 g |
| Magnesium, Mg | 14.9 mg | 400 mg | 3.7% | 2.4% | 2685 g |
| Sodium, Na | 38.8 mg | 1300 mg | 3% | 1.9% | 3351 g |
| Sulfur, S | 35.9 mg | 1000 mg | 3.6% | 2.3% | 2786 g |
| Phosphorus, P | 81.3 mg | 800 mg | 10.2% | 6.6% | 984 g |
| Chlorine, Cl | 68.9 mg | 2300 mg | 3% | 1.9% | 3338 g |
| Trace Elements | |||||
| Aluminum, Al | 23 μg | ~ | |||
| Bohr, B | 13.3 μg | ~ | |||
| Iron, Fe | 0.5 mg | 18 mg | 2.8% | 1.8% | 3600 g |
| Iodine, I | 6.3 μg | 150 μg | 4.2% | 2.7% | 2381 g |
| Cobalt, Co | 1.5 μg | 10 μg | 15% | 9.7% | 667 g |
| Manganese, Mn | 0.1448 mg | 2 mg | 7.2% | 4.6% | 1381 g |
| Copper, Cu | 41.7 μg | 1000 μg | 4.2% | 2.7% | 2398 g |
| Molybdenum, Mo. | 3.3 μg | 70 μg | 4.7% | 3% | 2121 g |
| Nickel, Ni | 0.3 μg | ~ | |||
| Olovo, Sn | 6 μg | ~ | |||
| Selenium, Se | 0.9 μg | 55 μg | 1.6% | 1% | 6111 g |
| Strontium, Sr. | 7.8 μg | ~ | |||
| Fluorine, F | 20.2 μg | 4000 μg | 0.5% | 0.3% | 19802 g |
| Chrome, Cr | 1.5 μg | 50 μg | 3% | 1.9% | 3333 g |
| Zinc, Zn | 0.4578 mg | 12 mg | 3.8% | 2.5% | 2621 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 7.9 g | ~ | |||
| Mono- and disaccharides (sugars) | 2.7 g | max 100 г | |||
| Sterols | |||||
| Cholesterol | 53.6 mg | max 300 mg |
The energy value is 155 kcal.
Rice and rhubarb pudding rich in vitamins and minerals such as: silicon – 37%, cobalt – 15%
- Silicon is included as a structural component in glycosaminoglycans and stimulates collagen synthesis.
- Cobalt is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism.
Calorie content AND CHEMICAL COMPOSITION OF THE RECIPE INGREDIENTS Rice and rhubarb pudding PER 100 g
- 16 kCal
- 399 kCal
- 333 kCal
- 60 kCal
- 157 kCal
- 661 kCal
Tags: How to cook, calorie content 155 kcal, chemical composition, nutritional value, what vitamins, minerals, cooking method Rhubarb and rice pudding, recipe, calories, nutrients