| Nutrient | Content | Reference |
|---|---|---|
| Calories | 301kCal | 301kCal |
| Proteins | 3.28g | 3g |
| Fats | 0.2g | 0g |
| Carbohydrates | 76.72g | 77g |
| Dietary fiber | 3.3g | 3g |
| Water | 14.9g | 15g |
| Ash | 1.61g | 2g |
| Vitamin B1, thiamine | 0.008mg | 0mg |
| Vitamin B2, riboflavin | 0.191mg | 0mg |
| Vitamin B4, choline | 11.1mg | 11mg |
| Vitamin B6, pyridoxine | 0.323mg | 0mg |
| Vitamin B9, folate | 3mcg | 3mcg |
| Vitamin C, ascorbic | 3.2mg | 3mg |
| Vitamin E, alpha tocopherol, TE | 0.12mg | 0mg |
| Vitamin K, phylloquinone | 3.5mcg | 4mcg |
| Vitamin PP, NE | 1.142mg | 1mg |
| Potassium, K | 746mg | 746mg |
| Calcium, Ca | 64mg | 64mg |
| Magnesium, Mg | 35mg | 35mg |
| Sodium, Na | 24mg | 24mg |
| Sera, S | 32.8mg | 33mg |
| Phosphorus, P | 101mg | 101mg |
| Iron, Fe | 0.98mg | 1mg |
| Manganese, Mn | 0.226mg | 0mg |
| Copper, Cu | 228mcg | 228mcg |
| Selenium, Se | 0.7mcg | 1mcg |
| Zinc, Zn | 0.37mg | 0mg |
| Mono- and disaccharides (sugars) | 65.7g | 66g |
| Glucose (dextrose) | 30.98g | 31g |
| Fructose | 34.72g | 35g |
| Saturated fatty acids | 0.065g | 0g |
| 4: 0 Shrovetide | 0.007g | 0g |
| 8: 0 Caprilova | 0.001g | 0g |
| 12: 0 Laurinovaya | 0.001g | 0g |
| 14: 0 Myristinova | 0.002g | 0g |
| 15: 0 Pentadecane | 0.001g | 0g |
| 16: 0 Palmitic | 0.037g | 0g |
| 17: 0 Margarine | 0.001g | 0g |
| 18: 0 Stearin | 0.008g | 0g |
| 20: 0 Arachin | 0.002g | 0g |
| 22: 0 Begen | 0.003g | 0g |
| 24: 0 Lignocerin | 0.002g | 0g |
| Monounsaturated fatty acids | 0.014g | 0g |
| 18: 1 Olein (omega-9) | 0.014g | 0g |
| 18: 1 cis | 0.014g | 0g |
| Polyunsaturated fatty acids | 0.057g | 0g |
| 18: 2 Linoleum | 0.038g | 0g |
| 18: 2 Omega-6, cis, cis | 0.038g | 0g |
| 18: 3 Linolenic | 0.019g | 0g |
| 18: 3 Omega-3, alpha-linolenic | 0.019g | 0g |
| Omega-3 fatty acids | 0.019g | 0g |
| Omega-6 fatty acids | 0.038g | 0g |
Necessary products:
5-6 tsp flour
4 eggs
2 tsp milk
250 g butter
200 g of raisins without seeds
200 g of walnuts
200 g of marmalade
1.5 tsp sugar
50 g of fresh yeast
Method of preparation:
Dissolve the yeast in 1/3 tsp warm water with 1 tsp sugar and leave for 10-15 minutes. Mix the walnuts and marmalade and grind them together. Melt the butter, add the milk, the prepared yeast, 3 eggs, 1 cup of sugar, raisins and flour. Knead the dough, divide it into 3 oblong parts and sprinkle them with the remaining sugar, walnuts and marmalade and twist. Knit the dough into a braid and spread it with the remaining egg.
Preheat the oven to 180 degrees and put the bread in it for 1 hour.
Enjoy your meal!
Required product and:
500-600 grams of apples
100 grams of oatmeal
100 grams of raisins (better to be light)
80 grams of walnuts (or others of your choice)
50 grams of butter
50-60 grams of honey
cinnamon to taste
Method of preparation :
Peel the apples, clean the core with the seeds and cut into pieces. Put them in a suitable baking dish. Choose hard varieties of apples so that they do not become a pulp during cooking.
Sprinkle the fruit with crushed or chopped walnuts, raisins and cinnamon to taste.
Melt the butter together with the honey in a suitable bowl, add the oatmeal and stir.
Pour the resulting mixture over the apples, cover the dish with foil and place in a preheated oven.
Bake the dessert at a temperature of 180 degrees until the desired readiness of the fruit.
A few minutes before removing the delicacy, remove the foil and let it bake until the apples turn yellow and the oatmeal turns golden.
Useful and delicious dessert.
Enjoy your meal!
Necessary products:
500 grams of prunes
1 orange
75 grams of seedless raisins
600 grams of sugar
1/2 teaspoon cloves
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1 liter of water
60 grams of walnuts in shell
Method of preparation:
Fill the prunes with water and leave overnight, drain the water and remove the stones. Pour warm water over the raisins for 30 minutes, then drain the liquid. Cut the walnuts into pieces. Using a grater, remove the outer layer of orange peel, peel the citrus and cut the inside into pieces, removing the seeds.
Put the prunes, orange peel and soft part of the fruit in a wide saucepan.
Fill them with 1 liter of water and cook for 10 minutes. Then add the raisins, sugar, spices and leave on the stove, stirring constantly, until the sugar is completely melted. Continue to simmer (stirring occasionally) until the jam is about 1 liter or to the desired consistency.
30 minutes before the end of cooking, sterilize jars (pre-dried) as follows: place them on the oven rack at a temperature of 200 degrees for 15 - 20 minutes. Turn off the oven, but leave the jars in it until you start to distribute the jam in them. Cook the lids for 10-15 minutes.
Pour the walnuts into the jam and fill the jars while it is still hot. Close.
Enjoy your meal!