Ingredients Jelly for meat or fish
| edible beef bones | 1000.0 (gram) |
| edible gelatin | 40.0 (gram) |
| carrot | 25.0 (gram) |
| onion | 24.0 (gram) |
| parsley root | 13.0 (gram) |
| vinegar 9% | 15.0 (gram) |
| chicken protein | 3.0 (piece) |
| Bay leaf | 0.3 (gram) |
Method of preparation
The broth is boiled with the addition of roots. In the finished hot strained and defatted broth, put gelatin previously swollen in cold boiled water and stir until it is completely dissolved. Then add salt, bay leaf, black peppercorns, cloves, vinegar and introduce half the norm of egg whites, thoroughly mixed with five times the amount of cold broth (pull). All this is stirred, brought to a boil, the remaining proteins are added and brought to a boil again. The finished jelly is filtered.
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 | 140 kCal | 1684 kCal | 8.3% | 5.9% | 1203 g |
| Proteins | 21.7 g | 76 g | 28.6% | 20.4% | 350 g |
| Fats | 5.7 g | 56 g | 10.2% | 7.3% | 982 g |
| Carbohydrates | 0.6 g | 219 g | 0.3% | 0.2% | 36500 g |
| organic acids | 0.5 g | ~ | |||
| Alimentary fiber | 0.3 g | 20 g | 1.5% | 1.1% | 6667 g |
| Water | 103.7 g | 2273 g | 4.6% | 3.3% | 2192 g |
| Ash | 1.3 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 200 μg | 900 μg | 22.2% | 15.9% | 450 g |
| Retinol | 0.2 mg | ~ | |||
| Vitamin B1, thiamine | 0.06 mg | 1.5 mg | 4% | 2.9% | 2500 g |
| Vitamin B2, riboflavin | 0.8 mg | 1.8 mg | 44.4% | 31.7% | 225 g |
| Vitamin B4, choline | 3 mg | 500 mg | 0.6% | 0.4% | 16667 g |
| Vitamin B5, pantothenic | 0.03 mg | 5 mg | 0.6% | 0.4% | 16667 g |
| Vitamin B6, pyridoxine | 0.01 mg | 2 mg | 0.5% | 0.4% | 20000 g |
| Vitamin B9, folate | 0.8 μg | 400 μg | 0.2% | 0.1% | 50000 g |
| Vitamin B12, cobalamin | 0.006 μg | 3 μg | 0.2% | 0.1% | 50000 g |
| Vitamin C, ascorbic | 0.4 mg | 90 mg | 0.4% | 0.3% | 22500 g |
| Vitamin E, alpha tocopherol, TE | 0.02 mg | 15 mg | 0.1% | 0.1% | 75000 g |
| Vitamin H, biotin | 0.6 μg | 50 μg | 1.2% | 0.9% | 8333 g |
| Vitamin PP, NE | 9.3022 mg | 20 mg | 46.5% | 33.2% | 215 g |
| niacin | 5.7 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 395.6 mg | 2500 mg | 15.8% | 11.3% | 632 g |
| Calcium, Ca | 27.8 mg | 1000 mg | 2.8% | 2% | 3597 g |
| Magnesium, Mg | 24.9 mg | 400 mg | 6.2% | 4.4% | 1606 g |
| Sodium, Na | 119.9 mg | 1300 mg | 9.2% | 6.6% | 1084 g |
| Sulfur, S | 16.4 mg | 1000 mg | 1.6% | 1.1% | 6098 g |
| Phosphorus, P | 244.1 mg | 800 mg | 30.5% | 21.8% | 328 g |
| Chlorine, Cl | 15.7 mg | 2300 mg | 0.7% | 0.5% | 14650 g |
| Trace Elements | |||||
| Aluminum, Al | 19.3 μg | ~ | |||
| Bohr, B | 10.7 μg | ~ | |||
| Vanadium, V | 2.7 μg | ~ | |||
| Iron, Fe | 3.5 mg | 18 mg | 19.4% | 13.9% | 514 g |
| Iodine, I | 8.6 μg | 150 μg | 5.7% | 4.1% | 1744 g |
| Cobalt, Co | 0.3 μg | 10 μg | 3% | 2.1% | 3333 g |
| Lithium, Li | 0.2 μg | ~ | |||
| Manganese, Mn | 0.012 mg | 2 mg | 0.6% | 0.4% | 16667 g |
| Copper, Cu | 8.4 μg | 1000 μg | 0.8% | 0.6% | 11905 g |
| Molybdenum, Mo. | 0.9 μg | 70 μg | 1.3% | 0.9% | 7778 g |
| Nickel, Ni | 0.2 μg | ~ | |||
| Rubidium, Rb | 12.4 μg | ~ | |||
| Fluorine, F | 2.3 μg | 4000 μg | 0.1% | 0.1% | 173913 g |
| Chrome, Cr | 0.4 μg | 50 μg | 0.8% | 0.6% | 12500 g |
| Zinc, Zn | 0.051 mg | 12 mg | 0.4% | 0.3% | 23529 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 0.09 g | ~ | |||
| Mono- and disaccharides (sugars) | 0.5 g | max 100 г |
The energy value is 140 kcal.
Jelly for meat or fish rich in vitamins and minerals such as: vitamin A – 22,2%, vitamin B2 – 44,4%, vitamin PP – 46,5%, potassium – 15,8%, phosphorus – 30,5%, iron – 19,4%
- Vitamin A is responsible for normal development, reproductive function, skin and eye health, and maintaining immunity.
- Vitamin B2 participates in redox reactions, enhances the color sensitivity of the visual analyzer and dark adaptation. Insufficient intake of vitamin B2 is accompanied by a violation of the condition of the skin, mucous membranes, impaired light and twilight vision.
- Vitamin PP participates in redox reactions of energy metabolism. Insufficient vitamin intake is accompanied by disruption of the normal state of the skin, gastrointestinal tract and nervous system.
- potassium is the main intracellular ion that takes part in the regulation of water, acid and electrolyte balance, participates in the processes of nerve impulses, pressure regulation.
- Phosphorus takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is a part of phospholipids, nucleotides and nucleic acids, is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, rickets.
- Iron is a part of proteins of various functions, including enzymes. Participates in the transport of electrons, oxygen, ensures the course of redox reactions and activation of peroxidation. Insufficient consumption leads to hypochromic anemia, myoglobin-deficient atony of skeletal muscles, increased fatigue, myocardiopathy, atrophic gastritis.
CALORIE AND CHEMICAL COMPOSITION OF THE RECIPE INGREDIENTS Meat or fish jelly PER 100 g
- 105 kCal
- 355 kCal
- 35 kCal
- 41 kCal
- 51 kCal
- 11 kCal
- 48 kCal
- 313 kCal
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