Ingredients Rhubarb Pudding
| rhubarb petioles | 400.0 (gram) |
| sugar | 200.0 (gram) |
| cinnamon | 0.2 (teaspoon) |
| chicken egg | 6.0 (piece) |
| butter | 1.0 (table spoon) |
| wheat bread | 100.0 (gram) |
Method of preparation
Crush stale bread. Boil the peeled rhubarb, cut into pieces, add half the sugar and cinnamon, stirring occasionally. Cool the mass, add egg yolks and crackers. Beat the whites, add the rest of the sugar. Add the proteins to the rhubarb mass, pour everything into a mold, greased and sprinkled with breadcrumbs, and bake in the oven for 20 minutes. 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 | 187 kCal | 1684 kCal | 11.1% | 5.9% | 901 g |
| Proteins | 4.5 g | 76 g | 5.9% | 3.2% | 1689 g |
| Fats | 6.3 g | 56 g | 11.3% | 6% | 889 g |
| Carbohydrates | 29.9 g | 219 g | 13.7% | 7.3% | 732 g |
| organic acids | 0.2 g | ~ | |||
| Alimentary fiber | 1 g | 20 g | 5% | 2.7% | 2000 g |
| Water | 49.2 g | 2273 g | 2.2% | 1.2% | 4620 g |
| Ash | 0.6 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 100 μg | 900 μg | 11.1% | 5.9% | 900 g |
| Retinol | 0.1 mg | ~ | |||
| Vitamin B1, thiamine | 0.03 mg | 1.5 mg | 2% | 1.1% | 5000 g |
| Vitamin B2, riboflavin | 0.1 mg | 1.8 mg | 5.6% | 3% | 1800 g |
| Vitamin B4, choline | 74 mg | 500 mg | 14.8% | 7.9% | 676 g |
| Vitamin B5, pantothenic | 0.4 mg | 5 mg | 8% | 4.3% | 1250 g |
| Vitamin B6, pyridoxine | 0.05 mg | 2 mg | 2.5% | 1.3% | 4000 g |
| Vitamin B9, folate | 4.1 μg | 400 μg | 1% | 0.5% | 9756 g |
| Vitamin B12, cobalamin | 0.1 μg | 3 μg | 3.3% | 1.8% | 3000 g |
| Vitamin C, ascorbic | 1.7 mg | 90 mg | 1.9% | 1% | 5294 g |
| Vitamin D, calciferol | 0.6 μg | 10 μg | 6% | 3.2% | 1667 g |
| Vitamin E, alpha tocopherol, TE | 0.7 mg | 15 mg | 4.7% | 2.5% | 2143 g |
| Vitamin H, biotin | 5.7 μg | 50 μg | 11.4% | 6.1% | 877 g |
| Vitamin PP, NE | 0.947 mg | 20 mg | 4.7% | 2.5% | 2112 g |
| niacin | 0.2 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 131.3 mg | 2500 mg | 5.3% | 2.8% | 1904 g |
| Calcium, Ca | 29.1 mg | 1000 mg | 2.9% | 1.6% | 3436 g |
| Silicon, Si | 0.2 mg | 30 mg | 0.7% | 0.4% | 15000 g |
| Magnesium, Mg | 10.2 mg | 400 mg | 2.6% | 1.4% | 3922 g |
| Sodium, Na | 77.6 mg | 1300 mg | 6% | 3.2% | 1675 g |
| Sulfur, S | 53.5 mg | 1000 mg | 5.4% | 2.9% | 1869 g |
| Phosphorus, P | 66.8 mg | 800 mg | 8.4% | 4.5% | 1198 g |
| Chlorine, Cl | 108.6 mg | 2300 mg | 4.7% | 2.5% | 2118 g |
| Trace Elements | |||||
| Iron, Fe | 1.1 mg | 18 mg | 6.1% | 3.3% | 1636 g |
| Iodine, I | 5.6 μg | 150 μg | 3.7% | 2% | 2679 g |
| Cobalt, Co | 2.9 μg | 10 μg | 29% | 15.5% | 345 g |
| Manganese, Mn | 0.0725 mg | 2 mg | 3.6% | 1.9% | 2759 g |
| Copper, Cu | 33.6 μg | 1000 μg | 3.4% | 1.8% | 2976 g |
| Molybdenum, Mo. | 2.7 μg | 70 μg | 3.9% | 2.1% | 2593 g |
| Fluorine, F | 15.3 μg | 4000 μg | 0.4% | 0.2% | 26144 g |
| Chrome, Cr | 1.3 μg | 50 μg | 2.6% | 1.4% | 3846 g |
| Zinc, Zn | 0.369 mg | 12 mg | 3.1% | 1.7% | 3252 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 0.04 g | ~ | |||
| Mono- and disaccharides (sugars) | 0.7 g | max 100 г | |||
| Sterols | |||||
| Cholesterol | 150.3 mg | max 300 mg |
The energy value is 187 kcal.
Rhubarb pudding rich in vitamins and minerals such as: vitamin A – 11,1%, choline – 14,8%, vitamin H – 11,4%, cobalt – 29%
- Vitamin A is responsible for normal development, reproductive function, skin and eye health, and maintaining immunity.
- Mixed is a part of lecithin, plays a role in the synthesis and metabolism of phospholipids in the liver, is a source of free methyl groups, acts as a lipotropic factor.
- Vitamin H participates in the synthesis of fats, glycogen, the metabolism of amino acids. Insufficient intake of this vitamin can lead to disruption of the normal state of the skin.
- Cobalt is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism.
CALORIES AND CHEMICAL COMPOSITION OF THE RECIPE INGREDIENTS Rhubarb pudding PER 100 g
- 16 kCal
- 399 kCal
- 247 kCal
- 157 kCal
- 661 kCal
- 235 kCal
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