The recipe for Zest Jam. Calorie, chemical composition and nutritional value.

Contents

 

Ingredients Zest Jam

orange peel 400.0 (gram)
sugar 400.0 (gram)
water 100.0 (gram)
Method of preparation

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.

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.
NutrientQuantityNorm**% of the norm in 100 g% of the norm in 100 kcal100% normal
Calorie value174.3 kCal1684 kCal10.4%6%966 g
Proteins0.4 g76 g0.5%0.3%19000 g
Fats0.04 g56 g0.1%0.1%140000 g
Carbohydrates45.9 g219 g21%12%477 g
Water10.7 g2273 g0.5%0.3%21243 g
Vitamins
Vitamin A, RE4 μg900 μg0.4%0.2%22500 g
Retinol0.004 mg~
Vitamin B1, thiamine0.02 mg1.5 mg1.3%0.7%7500 g
Vitamin B2, riboflavin0.009 mg1.8 mg0.5%0.3%20000 g
Vitamin B5, pantothenic0.09 mg5 mg1.8%1%5556 g
Vitamin B6, pyridoxine0.03 mg2 mg1.5%0.9%6667 g
Vitamin B9, folate4 μg400 μg1%0.6%10000 g
Vitamin C, ascorbic17.9 mg90 mg19.9%11.4%503 g
Vitamin E, alpha tocopherol, TE0.2 mg15 mg1.3%0.7%7500 g
Vitamin PP, NE0.1664 mg20 mg0.8%0.5%12019 g
niacin0.1 mg~
Macronutrients
Potassium, K74.2 mg2500 mg3%1.7%3369 g
Calcium, Ca18.8 mg1000 mg1.9%1.1%5319 g
Magnesium, Mg5.4 mg400 mg1.4%0.8%7407 g
Sodium, Na5.4 mg1300 mg0.4%0.2%24074 g
Sulfur, S4.5 mg1000 mg0.5%0.3%22222 g
Phosphorus, P9.8 mg800 mg1.2%0.7%8163 g
Chlorine, Cl2.2 mg2300 mg0.1%0.1%104545 g
Trace Elements
Bohr, B78.2 μg~
Iron, Fe0.4 mg18 mg2.2%1.3%4500 g
Manganese, Mn0.0179 mg2 mg0.9%0.5%11173 g
Copper, Cu107.3 μg1000 μg10.7%6.1%932 g
Molybdenum, Mo.0.4 μg70 μg0.6%0.3%17500 g
Fluorine, F4.5 μg4000 μg0.1%0.1%88889 g
Zinc, Zn0.0559 mg12 mg0.5%0.3%21467 g

The energy value is 174,3 kcal.

 
Zest jam rich in vitamins and minerals such as: vitamin C – 19,9%
  • 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.
 
CALORIUM AND CHEMICAL COMPOSITION OF THE RECIPE INGREDIENTS Jam from the zest PER 100 g
  • 97 kCal
  • 399 kCal
  • 0 kCal
Tags: How to cook, calorie content 174,3 kcal, chemical composition, nutritional value, what vitamins, minerals, cooking method Peel jam, recipe, calories, nutrients

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