Ingredients Sea buckthorn jam
| sea buckthorn | 1000.0 (gram) |
| sugar | 200.0 (gram) |
Method of preparation
Sort the berries well and put in a small saucepan. Take a larger saucepan, pour water into it and put it on fire. Insert a saucepan with berries into this saucepan and cook it for a couple of three hours. Then squeeze the resulting gruel through cheesecloth or a fine sieve, add sugar and put on steam again. Cooking time from two to five hours. Transfer the finished jam to pasteurized jars, cool and refrigerate. When the jam is cooled, it will have a pleasant jelly-like appearance and taste like fresh sea buckthorn.
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 | 164.6 kCal | 1684 kCal | 9.8% | 6% | 1023 g |
| Proteins | 0.7 g | 76 g | 0.9% | 0.5% | 10857 g |
| Fats | 3.7 g | 56 g | 6.6% | 4% | 1514 g |
| Carbohydrates | 34.4 g | 219 g | 15.7% | 9.5% | 637 g |
| organic acids | 1.3 g | ~ | |||
| Alimentary fiber | 1.4 g | 20 g | 7% | 4.3% | 1429 g |
| Water | 57.5 g | 2273 g | 2.5% | 1.5% | 3953 g |
| Ash | 0.5 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 6200 μg | 900 μg | 688.9% | 418.5% | 15 g |
| Retinol | 6.2 mg | ~ | |||
| Vitamin B1, thiamine | 0.02 mg | 1.5 mg | 1.3% | 0.8% | 7500 g |
| Vitamin B2, riboflavin | 0.03 mg | 1.8 mg | 1.7% | 1% | 6000 g |
| Vitamin B5, pantothenic | 0.09 mg | 5 mg | 1.8% | 1.1% | 5556 g |
| Vitamin B6, pyridoxine | 0.5 mg | 2 mg | 25% | 15.2% | 400 g |
| Vitamin B9, folate | 5.4 μg | 400 μg | 1.4% | 0.9% | 7407 g |
| Vitamin C, ascorbic | 55.4 mg | 90 mg | 61.6% | 37.4% | 162 g |
| Vitamin E, alpha tocopherol, TE | 10.8 mg | 15 mg | 72% | 43.7% | 139 g |
| Vitamin H, biotin | 2 μg | 50 μg | 4% | 2.4% | 2500 g |
| Vitamin PP, NE | 0.3162 mg | 20 mg | 1.6% | 1% | 6325 g |
| niacin | 0.2 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 71.5 mg | 2500 mg | 2.9% | 1.8% | 3497 g |
| Calcium, Ca | 28.8 mg | 1000 mg | 2.9% | 1.8% | 3472 g |
| Magnesium, Mg | 19.7 mg | 400 mg | 4.9% | 3% | 2030 g |
| Sodium, Na | 3 mg | 1300 mg | 0.2% | 0.1% | 43333 g |
| Phosphorus, P | 5.8 mg | 800 mg | 0.7% | 0.4% | 13793 g |
| Trace Elements | |||||
| Iron, Fe | 0.4 mg | 18 mg | 2.2% | 1.3% | 4500 g |
| Digestible carbohydrates | |||||
| Mono- and disaccharides (sugars) | 3.7 g | max 100 г |
The energy value is 164,6 kcal.
Sea buckthorn jam rich in vitamins and minerals such as: vitamin A – 688,9%, vitamin B6 – 25%, vitamin C – 61,6%, vitamin E – 72%
- Vitamin A is responsible for normal development, reproductive function, skin and eye health, and maintaining immunity.
- Vitamin B6 participates in the maintenance of the immune response, inhibition and excitation processes in the central nervous system, in the conversion of amino acids, in the metabolism of tryptophan, lipids and nucleic acids, contributes to the normal formation of erythrocytes, maintenance of the normal level of homocysteine in the blood. Insufficient intake of vitamin B6 is accompanied by a decrease in appetite, a violation of the condition of the skin, the development of homocysteinemia, anemia.
- 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.
- Vitamin E possesses antioxidant properties, is necessary for the functioning of the gonads, heart muscle, is a universal stabilizer of cell membranes. With a deficiency of vitamin E, hemolysis of erythrocytes and neurological disorders are observed.
Calorie content AND CHEMICAL COMPOSITION OF THE RECIPE INGREDIENTS Sea buckthorn jam PER 100 g
- 82 kCal
- 399 kCal
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