Ingredients Sugar rhubarb
| rhubarb petioles | 400.0 (gram) |
| sugar | 100.0 (gram) |
| lemon zest | 1.0 (table spoon) |
Method of preparation
Rinse the young rhubarb, remove the fibrous skin, cut into thin slices, sprinkle with sugar and, tightly closing the dishes, leave in a cold place for 2 hours. Serve sprinkled with grated lemon zest.
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 | 99.6 kCal | 1684 kCal | 5.9% | 5.9% | 1691 g |
| Proteins | 0.5 g | 76 g | 0.7% | 0.7% | 15200 g |
| Fats | 0.08 g | 56 g | 0.1% | 0.1% | 70000 g |
| Carbohydrates | 25.8 g | 219 g | 11.8% | 11.8% | 849 g |
| organic acids | 0.7 g | ~ | |||
| Alimentary fiber | 2.3 g | 20 g | 11.5% | 11.5% | 870 g |
| Water | 65.7 g | 2273 g | 2.9% | 2.9% | 3460 g |
| Ash | 0.7 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 40 μg | 900 μg | 4.4% | 4.4% | 2250 g |
| Retinol | 0.04 mg | ~ | |||
| Vitamin B1, thiamine | 0.009 mg | 1.5 mg | 0.6% | 0.6% | 16667 g |
| Vitamin B2, riboflavin | 0.04 mg | 1.8 mg | 2.2% | 2.2% | 4500 g |
| Vitamin B5, pantothenic | 0.009 mg | 5 mg | 0.2% | 0.2% | 55556 g |
| Vitamin B6, pyridoxine | 0.003 mg | 2 mg | 0.2% | 0.2% | 66667 g |
| Vitamin B9, folate | 0.4 μg | 400 μg | 0.1% | 0.1% | 100000 g |
| Vitamin C, ascorbic | 8.9 mg | 90 mg | 9.9% | 9.9% | 1011 g |
| Vitamin E, alpha tocopherol, TE | 0.02 mg | 15 mg | 0.1% | 0.1% | 75000 g |
| Vitamin PP, NE | 0.163 mg | 20 mg | 0.8% | 0.8% | 12270 g |
| niacin | 0.08 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 241 mg | 2500 mg | 9.6% | 9.6% | 1037 g |
| Calcium, Ca | 33.8 mg | 1000 mg | 3.4% | 3.4% | 2959 g |
| Magnesium, Mg | 12.7 mg | 400 mg | 3.2% | 3.2% | 3150 g |
| Sodium, Na | 2.1 mg | 1300 mg | 0.2% | 0.2% | 61905 g |
| Sulfur, S | 0.4 mg | 1000 mg | 250000 g | ||
| Phosphorus, P | 18.9 mg | 800 mg | 2.4% | 2.4% | 4233 g |
| Chlorine, Cl | 0.2 mg | 2300 mg | 1150000 g | ||
| Trace Elements | |||||
| Bohr, B | 7.5 μg | ~ | |||
| Iron, Fe | 0.5 mg | 18 mg | 2.8% | 2.8% | 3600 g |
| Manganese, Mn | 0.0017 mg | 2 mg | 0.1% | 0.1% | 117647 g |
| Copper, Cu | 10.3 μg | 1000 μg | 1% | 1% | 9709 g |
| Molybdenum, Mo. | 0.04 μg | 70 μg | 0.1% | 0.1% | 175000 g |
| Fluorine, F | 0.4 μg | 4000 μg | 1000000 g | ||
| Zinc, Zn | 0.0054 mg | 12 mg | 222222 g | ||
| Digestible carbohydrates | |||||
| Starch and dextrins | 0.1 g | ~ | |||
| Mono- and disaccharides (sugars) | 1.7 g | max 100 г |
The energy value is 99,6 kcal.
Calorie content AND CHEMICAL COMPOSITION OF THE RECIPE INGREDIENTS Rhubarb with sugar PER 100 g
- 16 kCal
- 399 kCal
- 47 kCal
Tags: How to cook, calorie content 99,6 kcal, chemical composition, nutritional value, what vitamins, minerals, cooking method Rhubarb with sugar, recipe, calories, nutrients