Ingredients Zest Jam
| orange peel | 400.0 (gram) |
| sugar | 400.0 (gram) |
| water | 100.0 (gram) |
Buy one and a half kilograms – two oranges and eat them. As the oranges are eaten, put the peel in a 3-liter jar of cold water, change the water in the morning, in the evening and 2-3 times in the afternoon (in the hot season and more often, the peels can sour). The crusts must be soaked in order to remove the bitterness from them. After three days (counting from the first orange, when the peel is about half a can), remove the peels from the water and cut into small (0.5 cm) squares, rhombuses, triangles and other geometric shapes. Throw away pieces with dark spots, do not regret it. The prepared crusts must be weighed. Take 400 grams of sugar for 400 grams of raw materials. Dissolve the sugar in a little water, boil and pour the crusts with boiling syrup. Then cook like a regular jam in 2-3 doses until tender (let it boil for 5 minutes, remove from heat, cool down – let it boil for 5 minutes, and so on). The jam is ready when the white part of the crusts becomes transparent, and the crusts themselves are soft.
Nutritional value and chemical composition.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie value | 174.3 kCal | 1684 kCal | 10.4% | 6% | 966 g |
| Proteins | 0.4 g | 76 g | 0.5% | 0.3% | 19000 g |
| Fats | 0.04 g | 56 g | 0.1% | 0.1% | 140000 g |
| Carbohydrates | 45.9 g | 219 g | 21% | 12% | 477 g |
| Water | 10.7 g | 2273 g | 0.5% | 0.3% | 21243 g |
| Vitamins | |||||
| Vitamin A, RE | 4 μg | 900 μg | 0.4% | 0.2% | 22500 g |
| Retinol | 0.004 mg | ~ | |||
| Vitamin B1, thiamine | 0.02 mg | 1.5 mg | 1.3% | 0.7% | 7500 g |
| Vitamin B2, riboflavin | 0.009 mg | 1.8 mg | 0.5% | 0.3% | 20000 g |
| Vitamin B5, pantothenic | 0.09 mg | 5 mg | 1.8% | 1% | 5556 g |
| Vitamin B6, pyridoxine | 0.03 mg | 2 mg | 1.5% | 0.9% | 6667 g |
| Vitamin B9, folate | 4 μg | 400 μg | 1% | 0.6% | 10000 g |
| Vitamin C, ascorbic | 17.9 mg | 90 mg | 19.9% | 11.4% | 503 g |
| Vitamin E, alpha tocopherol, TE | 0.2 mg | 15 mg | 1.3% | 0.7% | 7500 g |
| Vitamin PP, NE | 0.1664 mg | 20 mg | 0.8% | 0.5% | 12019 g |
| niacin | 0.1 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 74.2 mg | 2500 mg | 3% | 1.7% | 3369 g |
| Calcium, Ca | 18.8 mg | 1000 mg | 1.9% | 1.1% | 5319 g |
| Magnesium, Mg | 5.4 mg | 400 mg | 1.4% | 0.8% | 7407 g |
| Sodium, Na | 5.4 mg | 1300 mg | 0.4% | 0.2% | 24074 g |
| Sulfur, S | 4.5 mg | 1000 mg | 0.5% | 0.3% | 22222 g |
| Phosphorus, P | 9.8 mg | 800 mg | 1.2% | 0.7% | 8163 g |
| Chlorine, Cl | 2.2 mg | 2300 mg | 0.1% | 0.1% | 104545 g |
| Trace Elements | |||||
| Bohr, B | 78.2 μg | ~ | |||
| Iron, Fe | 0.4 mg | 18 mg | 2.2% | 1.3% | 4500 g |
| Manganese, Mn | 0.0179 mg | 2 mg | 0.9% | 0.5% | 11173 g |
| Copper, Cu | 107.3 μg | 1000 μg | 10.7% | 6.1% | 932 g |
| Molybdenum, Mo. | 0.4 μg | 70 μg | 0.6% | 0.3% | 17500 g |
| Fluorine, F | 4.5 μg | 4000 μg | 0.1% | 0.1% | 88889 g |
| Zinc, Zn | 0.0559 mg | 12 mg | 0.5% | 0.3% | 21467 g |
The energy value is 174,3 kcal.
- 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.
- 97 kCal
- 399 kCal
- 0 kCal