Ingredients Rye flour mousse
| water | 2.0 (teaspoon) |
| Cranberries | 0.5 (teaspoon) |
| rye flour, wallpaper | 0.5 (teaspoon) |
| sugar | 0.8 (teaspoon) |
Method of preparation
Rinse the berries, squeeze out the juice and store in a cool place in a sealed container. Pour pomace with water, boil and strain. Add sugar to the liquid, bring to a boil, stirring, add flour and, when it swells, stop cooking, cool the mass. Then beat, adding the juice squeezed from the cranberries. Serve with milk.
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 | 94.9 kCal | 1684 kCal | 5.6% | 5.9% | 1774 g |
| Proteins | 0.9 g | 76 g | 1.2% | 1.3% | 8444 g |
| Fats | 0.1 g | 56 g | 0.2% | 0.2% | 56000 g |
| Carbohydrates | 24.1 g | 219 g | 11% | 11.6% | 909 g |
| organic acids | 0.3 g | ~ | |||
| Alimentary fiber | 0.5 g | 20 g | 2.5% | 2.6% | 4000 g |
| Water | 72.3 g | 2273 g | 3.2% | 3.4% | 3144 g |
| Ash | 0.2 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 3 μg | 900 μg | 0.3% | 0.3% | 30000 g |
| Retinol | 0.003 mg | ~ | |||
| Vitamin B1, thiamine | 0.03 mg | 1.5 mg | 2% | 2.1% | 5000 g |
| Vitamin B2, riboflavin | 0.01 mg | 1.8 mg | 0.6% | 0.6% | 18000 g |
| Vitamin B6, pyridoxine | 0.03 mg | 2 mg | 1.5% | 1.6% | 6667 g |
| Vitamin B9, folate | 3.4 μg | 400 μg | 0.9% | 0.9% | 11765 g |
| Vitamin C, ascorbic | 1.4 mg | 90 mg | 1.6% | 1.7% | 6429 g |
| Vitamin E, alpha tocopherol, TE | 0.2 mg | 15 mg | 1.3% | 1.4% | 7500 g |
| Vitamin H, biotin | 0.1 μg | 50 μg | 0.2% | 0.2% | 50000 g |
| Vitamin PP, NE | 0.2394 mg | 20 mg | 1.2% | 1.3% | 8354 g |
| niacin | 0.09 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 30.4 mg | 2500 mg | 1.2% | 1.3% | 8224 g |
| Calcium, Ca | 4.8 mg | 1000 mg | 0.5% | 0.5% | 20833 g |
| Magnesium, Mg | 6.1 mg | 400 mg | 1.5% | 1.6% | 6557 g |
| Sodium, Na | 2.5 mg | 1300 mg | 0.2% | 0.2% | 52000 g |
| Sulfur, S | 5.3 mg | 1000 mg | 0.5% | 0.5% | 18868 g |
| Phosphorus, P | 19.3 mg | 800 mg | 2.4% | 2.5% | 4145 g |
| Trace Elements | |||||
| Aluminum, Al | 95.5 μg | ~ | |||
| Bohr, B | 2.4 μg | ~ | |||
| Iron, Fe | 0.4 mg | 18 mg | 2.2% | 2.3% | 4500 g |
| Manganese, Mn | 0.1768 mg | 2 mg | 8.8% | 9.3% | 1131 g |
| Copper, Cu | 23.9 μg | 1000 μg | 2.4% | 2.5% | 4184 g |
| Molybdenum, Mo. | 0.7 μg | 70 μg | 1% | 1.1% | 10000 g |
| Fluorine, F | 3.4 μg | 4000 μg | 0.1% | 0.1% | 117647 g |
| Chrome, Cr | 0.3 μg | 50 μg | 0.6% | 0.6% | 16667 g |
| Zinc, Zn | 0.1331 mg | 12 mg | 1.1% | 1.2% | 9016 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 3 g | ~ | |||
| Mono- and disaccharides (sugars) | 0.7 g | max 100 г |
The energy value is 94,9 kcal.
Calorie content AND CHEMICAL COMPOSITION OF THE RECIPE INGREDIENTS Rye flour mousse PER 100 g
- 0 kCal
- 28 kCal
- 294 kCal
- 399 kCal
Tags: How to cook, calorie content 94,9 kcal, chemical composition, nutritional value, what vitamins, minerals, method of making rye flour mousse, recipe, calories, nutrients