| Nutrient | Content | Reference |
|---|---|---|
| Calories | 53kCal | 53kCal |
| Proteins | 0.81g | 1g |
| Fats | 0.31g | 0g |
| Carbohydrates | 11.54g | 12g |
| Dietary fiber | 1.8g | 2g |
| Water | 85.17g | 85g |
| Ash | 0.38g | 0g |
| Vitamin A, RE | 34mcg | 34mcg |
| alpha Carotene | 101mcg | 101mcg |
| beta Carotene | 0.155mg | 0mg |
| beta Cryptoxanthin | 407mcg | 407mcg |
| Lutein + Zeaxanthin | 138mcg | 138mcg |
| Vitamin B1, thiamine | 0.058mg | 0mg |
| Vitamin B2, riboflavin | 0.036mg | 0mg |
| Vitamin B4, choline | 10.2mg | 10mg |
| Vitamin B5, pantothenic | 0.216mg | 0mg |
| Vitamin B6, pyridoxine | 0.078mg | 0mg |
| Vitamin B9, folate | 16mcg | 16mcg |
| Vitamin C, ascorbic | 26.7mg | 27mg |
| Vitamin E, alpha tocopherol, TE | 0.2mg | 0mg |
| Vitamin PP, NE | 0.376mg | 0mg |
| Betaine | 0.1mg | 0mg |
| Potassium, K | 166mg | 166mg |
| Calcium, Ca | 37mg | 37mg |
| Magnesium, Mg | 12mg | 12mg |
| Sodium, Na | 2mg | 2mg |
| Sera, S | 8.1mg | 8mg |
| Phosphorus, P | 20mg | 20mg |
| Iron, Fe | 0.15mg | 0mg |
| Manganese, Mn | 0.039mg | 0mg |
| Copper, Cu | 42mcg | 42mcg |
| Selenium, Se | 0.1mcg | 0mcg |
| Zinc, Zn | 0.07mg | 0mg |
| Mono- and disaccharides (sugars) | 10.58g | 11g |
| Glucose (dextrose) | 2.13g | 2g |
| Sucrose | 6.05g | 6g |
| Fructose | 2.4g | 2g |
| Arginine | 0.068g | 0g |
| Valin | 0.021g | 0g |
| Histidine | 0.011g | 0g |
| Isoleucine | 0.017g | 0g |
| Leucine | 0.028g | 0g |
| Lysine | 0.032g | 0g |
| Methionine | 0.002g | 0g |
| Threonine | 0.016g | 0g |
| Tryptophan | 0.002g | 0g |
| Phenylalanine | 0.018g | 0g |
| Alanine | 0.028g | 0g |
| Aspartic acid | 0.129g | 0g |
| Glycine | 0.019g | 0g |
| Glutamic acid | 0.061g | 0g |
| Proline | 0.074g | 0g |
| Serine | 0.033g | 0g |
| Tyrosine | 0.015g | 0g |
| Cysteine | 0.002g | 0g |
| Saturated fatty acids | 0.039g | 0g |
| 14: 0 Myristinova | 0.002g | 0g |
| 16: 0 Palmitic | 0.035g | 0g |
| 18: 0 Stearin | 0.002g | 0g |
| Monounsaturated fatty acids | 0.06g | 0g |
| 16: 1 Palmitoleic | 0.007g | 0g |
| 18: 1 Olein (omega-9) | 0.053g | 0g |
| Polyunsaturated fatty acids | 0.065g | 0g |
| 18: 2 Linoleum | 0.048g | 0g |
| 18: 3 Linolenic | 0.018g | 0g |
| Omega-3 fatty acids | 0.018g | 0g |
| Omega-6 fatty acids | 0.048g | 0g |
Required product and:
8 tangerines
1 teaspoon sugar for syrup + 1/2 tea cup for "dough"
1 teaspoon water
4 eggs
1 cup semolina
Method of preparation :
Peel a squash, grate it and slice it into 4 circles. Boil syrup from 1 cup of sugar and 1 cup of water. Put the sliced fruit in it and cook for 5 minutes. Then peel 3 more tangerines, clean them of seeds and skins, puree them. From the last one, drain only the juice, which you add to the sugar syrup after the cooking of the fruits is finished, and grate the peel. When you mix the juice and syrup, let the combination boil to thicken a little and some of the liquid to evaporate.
Beat the 4 yolks with 1/2 cup of sugar, add the puree, grated rind and semolina. Mix everything well.
Beat the egg whites separately and add them to the mandarin dough. Try to stir so that they do not fall so that the cake can swell.
Arrange the mandarin rings in a baking dish and pour the dough over them. Bake at 180 degrees for about 35 - 40 minutes. If the cake starts to burn, cover it with foil. When it is baked, pour the sugar syrup over it and leave it in the warm but switched off oven to soak and cool.
Enjoy!
Required products :
Method of preparation :
Crush the mint leaves together with the brown sugar and lime. Peel a squash, grate it and squeeze the juice.
Pour the mixture with the sprite and white rum, add crushed ice and the mandarin mojito is ready.
Required products :
Method of preparation :
Squeeze the juice from the fruit through a citrus press.
If there are any seeds or pulp, remove them.
Put the pulp and seeds in cheesecloth and tie them.
Put the bundle in the pan, pour the juice and add the bay leaf.
Cut the peels of 6-8 tangerines into thin strips (they will be visible in the finished jam, so take the time to cut them well), add them to the other products.
Put a small plate in the freezer, and place the mixture on the stove and heat. Let simmer for about 45 minutes until the crusts soften.
Squeeze as much juice from the bundle as possible and discard. Reduce heat.
Add sugar and pectin, stirring occasionally. The sugar should melt (for about 5 minutes). Then increase the temperature and cook for 10-15 minutes until the liquid reaches 105 degrees. Remove from the heat and put some marmalade on the frozen plate, and return to the freezer for 1 minute. Then try to push the jam with your finger, if it wrinkles instead of moving, then it is ready. If this does not happen, return to the stove and bring to a boil again for 3-4 minutes.
Allow the jelly to cool for 15 minutes, during which time the jam will begin to thicken, which will help the mandarin peels to distribute throughout the mixture instead of settling on the bottom.
Stir well after time has elapsed and pour into dry sterilized jars.