Ingredients Hungarian Apricot Jam
| apricots | 1000.0 (gram) |
| sugar | 1000.0 (gram) |
Method of preparation
Put ripe apricots in boiling water, stand until boiling again, remove from the water, transfer to a sieve, let the water drain and cool the apricots, then use a knife to remove the thin skin from the fruit, transfer to a deep faience bowl, sprinkle each layer with granulated sugar, close cover and put in a cool place. The next day, cook for 20 minutes, counting from boiling. Pour into glass jars and steam for 25 minutes.
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 | 241.5 kCal | 1684 kCal | 14.3% | 5.9% | 697 g |
| Proteins | 0.3 g | 76 g | 0.4% | 0.2% | 25333 g |
| Fats | 0.04 g | 56 g | 0.1% | 140000 g | |
| Carbohydrates | 64 g | 219 g | 29.2% | 12.1% | 342 g |
| organic acids | 0.4 g | ~ | |||
| Alimentary fiber | 0.8 g | 20 g | 4% | 1.7% | 2500 g |
| Water | 33.9 g | 2273 g | 1.5% | 0.6% | 6705 g |
| Ash | 0.3 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 600 μg | 900 μg | 66.7% | 27.6% | 150 g |
| Retinol | 0.6 mg | ~ | |||
| Vitamin B1, thiamine | 0.01 mg | 1.5 mg | 0.7% | 0.3% | 15000 g |
| Vitamin B2, riboflavin | 0.02 mg | 1.8 mg | 1.1% | 0.5% | 9000 g |
| Vitamin B5, pantothenic | 0.1 mg | 5 mg | 2% | 0.8% | 5000 g |
| Vitamin B6, pyridoxine | 0.02 mg | 2 mg | 1% | 0.4% | 10000 g |
| Vitamin B9, folate | 1 μg | 400 μg | 0.3% | 0.1% | 40000 g |
| Vitamin C, ascorbic | 1.6 mg | 90 mg | 1.8% | 0.7% | 5625 g |
| Vitamin E, alpha tocopherol, TE | 0.3 mg | 15 mg | 2% | 0.8% | 5000 g |
| Vitamin H, biotin | 0.09 μg | 50 μg | 0.2% | 0.1% | 55556 g |
| Vitamin PP, NE | 0.2498 mg | 20 mg | 1.2% | 0.5% | 8006 g |
| niacin | 0.2 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 120.2 mg | 2500 mg | 4.8% | 2% | 2080 g |
| Calcium, Ca | 11.9 mg | 1000 mg | 1.2% | 0.5% | 8403 g |
| Silicon, Si | 1.9 mg | 30 mg | 6.3% | 2.6% | 1579 g |
| Magnesium, Mg | 3 mg | 400 mg | 0.8% | 0.3% | 13333 g |
| Sodium, Na | 1.8 mg | 1300 mg | 0.1% | 72222 g | |
| Sulfur, S | 2.3 mg | 1000 mg | 0.2% | 0.1% | 43478 g |
| Phosphorus, P | 9.5 mg | 800 mg | 1.2% | 0.5% | 8421 g |
| Chlorine, Cl | 0.4 mg | 2300 mg | 575000 g | ||
| Trace Elements | |||||
| Aluminum, Al | 138.4 μg | ~ | |||
| Bohr, B | 399.4 μg | ~ | |||
| Vanadium, V | 7.6 μg | ~ | |||
| Iron, Fe | 0.4 mg | 18 mg | 2.2% | 0.9% | 4500 g |
| Iodine, I | 0.4 μg | 150 μg | 0.3% | 0.1% | 37500 g |
| Cobalt, Co | 0.8 μg | 10 μg | 8% | 3.3% | 1250 g |
| Manganese, Mn | 0.0837 mg | 2 mg | 4.2% | 1.7% | 2389 g |
| Copper, Cu | 64.7 μg | 1000 μg | 6.5% | 2.7% | 1546 g |
| Molybdenum, Mo. | 2.7 μg | 70 μg | 3.9% | 1.6% | 2593 g |
| Nickel, Ni | 11.4 μg | ~ | |||
| Strontium, Sr. | 190.2 μg | ~ | |||
| Titan, you | 76.1 μg | ~ | |||
| Fluorine, F | 4.2 μg | 4000 μg | 0.1% | 95238 g | |
| Chrome, Cr | 0.4 μg | 50 μg | 0.8% | 0.3% | 12500 g |
| Zinc, Zn | 0.0312 mg | 12 mg | 0.3% | 0.1% | 38462 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 0.3 g | ~ | |||
| Mono- and disaccharides (sugars) | 3 g | max 100 г |
The energy value is 241,5 kcal.
Hungarian apricot jam rich in vitamins and minerals such as: vitamin A – 66,7%
- Vitamin A is responsible for normal development, reproductive function, skin and eye health, and maintaining immunity.
CALORIUM AND CHEMICAL COMPOSITION OF THE RECIPE INGREDIENTS Hungarian apricot jam PER 100 g
- 44 kCal
- 399 kCal
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