Ingredients Pickled garlic
| garlic onion | 750.0 (gram) |
| vinegar | 750.0 (gram) |
| water | 750.0 (gram) |
| Bay leaf | 10.0 (piece) |
| hot pepper | 10.0 (piece) |
| table salt | 80.0 (gram) |
Method of preparation
Peel the garlic, scald and leave for 30 minutes. Then pour cold water for 5 hours. After 5 hours, put the garlic in a 3-liter jar and cover with brine. For the brine, put bay leaf, black peppercorns, salt and sugar into the water. Boil. as it boils, pour vinegar and pour into a jar of garlic. Cover with gauze and place. Should stand at least a month.
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 | 42.4 kCal | 1684 kCal | 2.5% | 5.9% | 3972 g |
| Proteins | 1.8 g | 76 g | 2.4% | 5.7% | 4222 g |
| Fats | 0.1 g | 56 g | 0.2% | 0.5% | 56000 g |
| Carbohydrates | 9.1 g | 219 g | 4.2% | 9.9% | 2407 g |
| organic acids | 143 g | ~ | |||
| Alimentary fiber | 4.1 g | 20 g | 20.5% | 48.3% | 488 g |
| Water | 84.4 g | 2273 g | 3.7% | 8.7% | 2693 g |
| Ash | 0.7 g | ~ | |||
| Vitamins | |||||
| Vitamin B1, thiamine | 0.02 mg | 1.5 mg | 1.3% | 3.1% | 7500 g |
| Vitamin B2, riboflavin | 0.02 mg | 1.8 mg | 1.1% | 2.6% | 9000 g |
| Vitamin B6, pyridoxine | 0.2 mg | 2 mg | 10% | 23.6% | 1000 g |
| Vitamin C, ascorbic | 2.7 mg | 90 mg | 3% | 7.1% | 3333 g |
| Vitamin PP, NE | 0.5988 mg | 20 mg | 3% | 7.1% | 3340 g |
| niacin | 0.3 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 71 mg | 2500 mg | 2.8% | 6.6% | 3521 g |
| Calcium, Ca | 62.2 mg | 1000 mg | 6.2% | 14.6% | 1608 g |
| Magnesium, Mg | 8.2 mg | 400 mg | 2.1% | 5% | 4878 g |
| Sodium, Na | 18.2 mg | 1300 mg | 1.4% | 3.3% | 7143 g |
| Sulfur, S | 6.6 mg | 1000 mg | 0.7% | 1.7% | 15152 g |
| Phosphorus, P | 27 mg | 800 mg | 3.4% | 8% | 2963 g |
| Chlorine, Cl | 2212 mg | 2300 mg | 96.2% | 226.9% | 104 g |
| Trace Elements | |||||
| Iron, Fe | 0.5 mg | 18 mg | 2.8% | 6.6% | 3600 g |
| Iodine, I | 2.4 μg | 150 μg | 1.6% | 3.8% | 6250 g |
| Cobalt, Co | 3 μg | 10 μg | 30% | 70.8% | 333 g |
| Manganese, Mn | 0.2279 mg | 2 mg | 11.4% | 26.9% | 878 g |
| Copper, Cu | 45.1 μg | 1000 μg | 4.5% | 10.6% | 2217 g |
| Molybdenum, Mo. | 4.1 μg | 70 μg | 5.9% | 13.9% | 1707 g |
| Zinc, Zn | 0.2989 mg | 12 mg | 2.5% | 5.9% | 4015 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 7 g | ~ | |||
| Mono- and disaccharides (sugars) | 1.1 g | max 100 г |
The energy value is 42,4 kcal.
Pickled Garlic rich in vitamins and minerals such as: chlorine – 96,2%, cobalt – 30%, manganese – 11,4%
- Chlorine necessary for the formation and secretion of hydrochloric acid in the body.
- Cobalt is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism.
- Manganese participates in the formation of bone and connective tissue, is part of the enzymes involved in the metabolism of amino acids, carbohydrates, catecholamines; essential for the synthesis of cholesterol and nucleotides. Insufficient consumption is accompanied by a slowdown in growth, disorders in the reproductive system, increased fragility of bone tissue, disorders of carbohydrate and lipid metabolism.
CALORIES AND CHEMICAL COMPOSITION OF THE RECIPE INGREDIENTS Pickled garlic PER 100 g
- 149 kCal
- 11 kCal
- 0 kCal
- 313 kCal
- 40 kCal
- 0 kCal
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