Hawthorn Puree Ingredients
| hawthorn | 1000.0 (gram) |
| water | 2.0 (grain glass) |
Method of preparation
Put the collected hawthorn fruits for a day for ripening, wash thoroughly, place in a saucepan with water and cook until softened and boiled. Rub the boiled fruits through a sieve, pack the prepared mass into sterile glass jars.
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 | 29.9 kCal | 1684 kCal | 1.8% | 6% | 5632 g |
| Carbohydrates | 8 g | 219 g | 3.7% | 12.4% | 2738 g |
| Water | 38.8 g | 2273 g | 1.7% | 5.7% | 5858 g |
| Vitamins | |||||
| Vitamin A, RE | 7700 μg | 900 μg | 855.6% | 2861.5% | 12 g |
| Retinol | 7.7 mg | ~ | |||
| Vitamin C, ascorbic | 22 mg | 90 mg | 24.4% | 81.6% | 409 g |
| Vitamin E, alpha tocopherol, TE | 1.1 mg | 15 mg | 7.3% | 24.4% | 1364 g |
The energy value is 29,9 kcal.
Hawthorn puree rich in vitamins and minerals such as: vitamin A – 855,6%, vitamin C – 24,4%
- Vitamin A is responsible for normal development, reproductive function, skin and eye health, and maintaining immunity.
- 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.
Calorie content AND CHEMICAL COMPOSITION OF THE INGREDIENTS OF THE RECIPE PER 100 g of hawthorn puree
- 53 kCal
- 0 kCal
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