Ingredients Rye Bread Cream
| Rye bread | 200.0 (gram) |
| garden strawberry | 300.0 (gram) |
| sugar | 0.5 (grain glass) |
| edible gelatin | 2.0 (teaspoon) |
| cream | 1.0 (grain glass) |
Method of preparation
An hour before preparing the cream, pour gelatin with cold water, let it swell. Grate strawberries with sugar, grate stale brown bread, whip cream. Add diluted gelatin, cream, grated bread to the berry mass. Mix everything, put in portioned dishes, allow to harden.
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 | 154.5 kCal | 1684 kCal | 9.2% | 6% | 1090 g |
| Proteins | 4.1 g | 76 g | 5.4% | 3.5% | 1854 g |
| Fats | 5.7 g | 56 g | 10.2% | 6.6% | 982 g |
| Carbohydrates | 23.1 g | 219 g | 10.5% | 6.8% | 948 g |
| organic acids | 0.6 g | ~ | |||
| Alimentary fiber | 0.8 g | 20 g | 4% | 2.6% | 2500 g |
| Water | 31.1 g | 2273 g | 1.4% | 0.9% | 7309 g |
| Ash | 0.2 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 70 μg | 900 μg | 7.8% | 5% | 1286 g |
| Retinol | 0.07 mg | ~ | |||
| Vitamin B1, thiamine | 0.07 mg | 1.5 mg | 4.7% | 3% | 2143 g |
| Vitamin B2, riboflavin | 0.07 mg | 1.8 mg | 3.9% | 2.5% | 2571 g |
| Vitamin B4, choline | 12.5 mg | 500 mg | 2.5% | 1.6% | 4000 g |
| Vitamin B5, pantothenic | 0.3 mg | 5 mg | 6% | 3.9% | 1667 g |
| Vitamin B6, pyridoxine | 0.08 mg | 2 mg | 4% | 2.6% | 2500 g |
| Vitamin B9, folate | 16.9 μg | 400 μg | 4.2% | 2.7% | 2367 g |
| Vitamin B12, cobalamin | 0.1 μg | 3 μg | 3.3% | 2.1% | 3000 g |
| Vitamin C, ascorbic | 21.3 mg | 90 mg | 23.7% | 15.3% | 423 g |
| Vitamin D, calciferol | 0.03 μg | 10 μg | 0.3% | 0.2% | 33333 g |
| Vitamin E, alpha tocopherol, TE | 1 mg | 15 mg | 6.7% | 4.3% | 1500 g |
| Vitamin H, biotin | 2.5 μg | 50 μg | 5% | 3.2% | 2000 g |
| Vitamin PP, NE | 0.9806 mg | 20 mg | 4.9% | 3.2% | 2040 g |
| niacin | 0.3 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 151.5 mg | 2500 mg | 6.1% | 3.9% | 1650 g |
| Calcium, Ca | 50.9 mg | 1000 mg | 5.1% | 3.3% | 1965 g |
| Magnesium, Mg | 20.8 mg | 400 mg | 5.2% | 3.4% | 1923 g |
| Sodium, Na | 186.8 mg | 1300 mg | 14.4% | 9.3% | 696 g |
| Sulfur, S | 17.9 mg | 1000 mg | 1.8% | 1.2% | 5587 g |
| Phosphorus, P | 70.1 mg | 800 mg | 8.8% | 5.7% | 1141 g |
| Chlorine, Cl | 281.8 mg | 2300 mg | 12.3% | 8% | 816 g |
| Trace Elements | |||||
| Bohr, B | 65.6 μg | ~ | |||
| Vanadium, V | 3.2 μg | ~ | |||
| Iron, Fe | 1.6 mg | 18 mg | 8.9% | 5.8% | 1125 g |
| Iodine, I | 4.2 μg | 150 μg | 2.8% | 1.8% | 3571 g |
| Cobalt, Co | 1.5 μg | 10 μg | 15% | 9.7% | 667 g |
| Manganese, Mn | 0.4942 mg | 2 mg | 24.7% | 16% | 405 g |
| Copper, Cu | 107.5 μg | 1000 μg | 10.8% | 7% | 930 g |
| Molybdenum, Mo. | 7 μg | 70 μg | 10% | 6.5% | 1000 g |
| Nickel, Ni | 0.7 μg | ~ | |||
| Selenium, Se | 0.1 μg | 55 μg | 0.2% | 0.1% | 55000 g |
| Fluorine, F | 20 μg | 4000 μg | 0.5% | 0.3% | 20000 g |
| Chrome, Cr | 1.4 μg | 50 μg | 2.8% | 1.8% | 3571 g |
| Zinc, Zn | 0.4202 mg | 12 mg | 3.5% | 2.3% | 2856 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 0.05 g | ~ | |||
| Mono- and disaccharides (sugars) | 2.6 g | max 100 г |
The energy value is 154,5 kcal.
Rye bread cream rich in vitamins and minerals such as: vitamin C – 23,7%, chlorine – 12,3%, cobalt – 15%, manganese – 24,7%
- 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.
- Chlorine necessary for the formation and secretion of hydrochloric acid in the body.
- Cobalt is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism.
- Manganese participates in the formation of bone and connective tissue, is part of the enzymes involved in the metabolism of amino acids, carbohydrates, catecholamines; essential for the synthesis of cholesterol and nucleotides. Insufficient consumption is accompanied by a slowdown in growth, disorders in the reproductive system, increased fragility of bone tissue, disorders of carbohydrate and lipid metabolism.
Calorie content AND CHEMICAL COMPOSITION OF THE RECIPE INGREDIENTS Cream of rye bread PER 100 g
- 41 kCal
- 399 kCal
- 355 kCal
- 119 kCal
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