Ingredients Rhubarb cream
| cream | 1.0 (grain glass) |
| rhubarb petioles | 400.0 (gram) |
| sugar | 1.0 (grain glass) |
| edible gelatin | 1.0 (teaspoon) |
Method of preparation
Cover the peeled and chopped rhubarb with sugar and keep in a lidded container. Pour gelatin with water for 1 hour. Simmer rhubarb in syrup until half cooked, then add the swollen gelatin, let it dissolve. Beat the cream, stir in the cold syrup and rhubarb pieces, leaving some for a side dish. Chill before serving.
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 | 174.9 kCal | 1684 kCal | 10.4% | 5.9% | 963 g |
| Proteins | 2.1 g | 76 g | 2.8% | 1.6% | 3619 g |
| Fats | 6.6 g | 56 g | 11.8% | 6.7% | 848 g |
| Carbohydrates | 28.5 g | 219 g | 13% | 7.4% | 768 g |
| organic acids | 0.5 g | ~ | |||
| Alimentary fiber | 1.3 g | 20 g | 6.5% | 3.7% | 1538 g |
| Water | 36.4 g | 2273 g | 1.6% | 0.9% | 6245 g |
| Ash | 0.4 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 90 μg | 900 μg | 10% | 5.7% | 1000 g |
| Retinol | 0.09 mg | ~ | |||
| Vitamin B1, thiamine | 0.01 mg | 1.5 mg | 0.7% | 0.4% | 15000 g |
| Vitamin B2, riboflavin | 0.06 mg | 1.8 mg | 3.3% | 1.9% | 3000 g |
| Vitamin B4, choline | 15.7 mg | 500 mg | 3.1% | 1.8% | 3185 g |
| Vitamin B5, pantothenic | 0.1 mg | 5 mg | 2% | 1.1% | 5000 g |
| Vitamin B6, pyridoxine | 0.02 mg | 2 mg | 1% | 0.6% | 10000 g |
| Vitamin B9, folate | 2.5 μg | 400 μg | 0.6% | 0.3% | 16000 g |
| Vitamin B12, cobalamin | 0.1 μg | 3 μg | 3.3% | 1.9% | 3000 g |
| Vitamin C, ascorbic | 1.7 mg | 90 mg | 1.9% | 1.1% | 5294 g |
| Vitamin D, calciferol | 0.04 μg | 10 μg | 0.4% | 0.2% | 25000 g |
| Vitamin E, alpha tocopherol, TE | 0.2 mg | 15 mg | 1.3% | 0.7% | 7500 g |
| Vitamin H, biotin | 1.3 μg | 50 μg | 2.6% | 1.5% | 3846 g |
| Vitamin PP, NE | 0.4186 mg | 20 mg | 2.1% | 1.2% | 4778 g |
| niacin | 0.07 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 165 mg | 2500 mg | 6.6% | 3.8% | 1515 g |
| Calcium, Ca | 48.8 mg | 1000 mg | 4.9% | 2.8% | 2049 g |
| Magnesium, Mg | 9.1 mg | 400 mg | 2.3% | 1.3% | 4396 g |
| Sodium, Na | 19.5 mg | 1300 mg | 1.5% | 0.9% | 6667 g |
| Phosphorus, P | 32 mg | 800 mg | 4% | 2.3% | 2500 g |
| Chlorine, Cl | 23.8 mg | 2300 mg | 1% | 0.6% | 9664 g |
| Trace Elements | |||||
| Iron, Fe | 0.4 mg | 18 mg | 2.2% | 1.3% | 4500 g |
| Iodine, I | 3 μg | 150 μg | 2% | 1.1% | 5000 g |
| Cobalt, Co | 0.1 μg | 10 μg | 1% | 0.6% | 10000 g |
| Manganese, Mn | 0.001 mg | 2 mg | 0.1% | 0.1% | 200000 g |
| Copper, Cu | 6.9 μg | 1000 μg | 0.7% | 0.4% | 14493 g |
| Molybdenum, Mo. | 1.7 μg | 70 μg | 2.4% | 1.4% | 4118 g |
| Selenium, Se | 0.1 μg | 55 μg | 0.2% | 0.1% | 55000 g |
| Fluorine, F | 5.6 μg | 4000 μg | 0.1% | 0.1% | 71429 g |
| Zinc, Zn | 0.0858 mg | 12 mg | 0.7% | 0.4% | 13986 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 0.08 g | ~ | |||
| Mono- and disaccharides (sugars) | 0.9 g | max 100 г |
The energy value is 174,9 kcal.
Calorie content AND CHEMICAL COMPOSITION OF THE RECIPE INGREDIENTS Rhubarb cream PER 100 g
- 119 kCal
- 16 kCal
- 399 kCal
- 355 kCal
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