Diets Premium
1119 views
Download
Fruit Wheat/Cake with Sweet Spicy (Cut)
1 / 1

Fruit Wheat/Cake with Sweet Spicy (Cut)

g Shortcrust Pastry Pastry Spicy Fruit Dough
209 KCAL KCAL / 100g
3.3g Protein
11.7g Fat
22.5g Carbohydrates
Shortcrust Pastry Pastry Spicy Fruit Dough

Fruit Wheat/Cake with Sweet Spicy (Cut)

209 KCAL / 100g
3.3g Protein
11.7g Fat
22.5g Carbohydrates

Nutrients

Nutrients
Name / 100g
Alanine 100 g
Alcohol 1 g
Arginine 100 g
Ash 0.7 g
Aspartic acid 150 g
Beta-Glucan 0.1 g
Boron 50 mg
Calcium 32 mg
Carbohydrate 22.5 g
Carotene Beta 48 mg
Chloride 120 mg
Chlorine 81 mg
Cholesterol 19 mg
Chromium 2 µg
Citric acid 50 mg
Cobalt 0.3 µg
Copper 0.07 mg
Cysteine 40 g
Fat 11.7 g
Fatty monounsaturated 3.9 g
Fatty polyunsaturated 1.2 g
Fatty saturated 5.8 g
Fatty trans 0.2 g
Fiber 1.5 g
Fiber insoluble 1 g
Fiber soluble 0.5 g
Fluoride 10 mg
Fructose 3 g
Glicemyc Index 55 µg
Glucose 2 g
Glutamic acid 400 g
Glycine 80 g
Histidine 60 g
Hydroxyproline 20 g
Iodine 2.1 µg
Iron 0.5 mg
Isoleucine 100 g
Lactose 0.5 g
Leucine 200 g
Lutein + zeaxanthin 20 mg
Lysine 120 g
Magnesium 16 mg
Malic acid 100 g
Manganese 0.15 mg
Methionine 60 g
Molybdenum 5 µg
Natron 42 g
Nickel 5 mg
Omega 3 0.1 g
Omega 6 1 g
Oxalic acid 5 mg
Phenylalanine 100 g
Phosphorus 51 mg
Phytosterols 15 mg
Potassium 75 mg
Proline 100 g
Protein 3.3 g
Quinic acid 10 g
Retinol 46 µg
Salt 0.1 g
Selenium 5 µg
Serine 100 g
Sodium 150 mg
Starch 11 g
Sucrose 5 g
Sugar 10.4 g
Sugar added 8 g
Sulfur 35 mg
Taurine 1 mg
Theobromine 1 mg
Threonine 90 g
Tryptophan 30 g
Tyrosine 80 g
Valine 120 g
Vitamin A 50 µg
Vitamin ARE 54 µg
Vitamin B1 (Thiamin) 0.04 mg
Vitamin B12 (Cobalamin) 0.05 µg
Vitamin B2 (Riboflavin) 0.05 mg
Vitamin B3 (Niacin) 0.28 mg
Vitamin B4 (Choline) 15 mg
Vitamin B5 (Pantothenic acid) 0.4 mg
Vitamin B6 (Pyridoxine) 0.05 mg
Vitamin B7 (Biotin) 1.5 mg
Vitamin B9 (Folate) 10 µg
Vitamin C (Ascorbic acid) 12.1 mg
Vitamin D 0.1 µg
Vitamin E 0.5 mg
Vitamin K 170 µg
Water 59.3 g
Witamine B8 (Inositol) 5 mg
Zinc 0.3 mg
Knowledge Hub

Expert Nutrition Insights

Related articles based on current site

Culinary treasures from quince fruit: beverages, cordials, preserves, syrups, and fragrant quince-infused teas

The quince shrub, scientifically classified under the genus Chaenomeles, is predominantly cultivated as an ornamental plant, prized for its striking visual appeal. Its abundant blossoms—ranging from delicate pinks to vibrant reds and pristine whites—transform gardens into vibrant displays during the early spring months. The fruit of the quince—small, yellow to orange, and apple-shaped—not only adds aesthetic charm but also harbors a rich nutritional profile and distinctive flavor. This plant exhibits remarkably undemanding cultivation requirements: it thrives best in full sunlight and well-drained yet consistently moist soil, without the need for excessive maintenance. Notably, the quince demonstrates a degree of cold hardiness, making it a viable option even for cooler climates. Its care regimen is straightforward, with routine pruning promoting both abundant fruiting and the desired shrub shape. While the raw fruit possesses an astringent quality, once processed—whether into jams, syrups, or liqueurs—it develops a uniquely balanced sweet-tart flavor profile that pairs exceptionally well with desserts, beverages, and culinary creations. The versatility of quince extends beyond its ornamental value, offering a spectrum of gastronomic possibilities that highlight its underappreciated potential.

View Details

Homemade blackcurrant creations: original recipes for juices, preserves, liqueurs, and fruit wines

The summer season provides abundant access to a variety of seasonal fruits, the consumption of which offers numerous health benefits. Among these, blackcurrants hold a special position, widely valued in our country for their exceptional nutritional properties and versatile culinary applications. The wealth of bioactive compounds found in these berries makes them ideally suited for home production of juices, long-lasting preserves, and aromatic alcoholic beverages. This article presents meticulously developed guidelines designed to facilitate the independent preparation of these products at home while preserving their full sensory and health-promoting qualities.

View Details

A guide to homemade fruit compote – a nutrient-dense and flavorful choice for the entire family, from infants to adults!

The contemporary food market is saturated with a vast array of pre-packaged products that, through clever marketing and promises of instant convenience, often appear irresistible. Store shelves are stocked with powdered desserts, instant fruit juices, and ready-made fruit purées that, while tempting, rarely match the nutritional value of homemade equivalents. Meanwhile, preparing a natural, vitamin-packed compote—rich in fiber and authentic flavor—requires only a few straightforward steps and basic ingredients that remain accessible year-round.

View Details

Traditional plum fruit butter: production process and characteristic properties

The production methodology for traditional plum fruit butter relies on relatively straightforward yet meticulously controlled technological procedures. The primary raw material consists of ripe Hungarian prune plums, which undergo mechanical pulverization followed by preliminary thermal treatment to soften the fruit pulp. The subsequent phase involves prolonged simmering of the fruit mass with regulated sucrose supplementation until the moisture content is reduced by fifty percent relative to the initial state. The resulting product exhibits a distinctive thick, slightly viscous texture and a deep, dark brown-to-black hue derived from Maillard browning reactions and sugar caramelization. Owing to its naturally elevated levels of fruit acids, concentrated simple sugars, and the application of pasteurization, the plum butter demonstrates microbial stability without requiring artificial preservative additives.

View Details

Processed canned tomatoes: manufacturing methods and product variations

The manufacturing process for canned tomatoes involves a series of meticulously controlled stages: initially, the outer peel of the fruit is removed, followed by mechanical pulverization of the pulp to achieve the desired texture—whether whole, sliced, or as a smooth purée. The subsequent critical phase involves subjecting the contents of hermetically sealed containers to pasteurization, a method wherein the temperature is precisely maintained between a minimum of 72°C and a maximum of 100°C for a specified duration. This thermal treatment effectively neutralizes potentially harmful microorganisms, thereby ensuring both the shelf stability and microbiological safety of the final food product—eliminating any necessity for artificial preservatives. The market offers a diverse array of product variants: from traditional whole tomatoes to diced or sliced versions, as well as enhanced editions incorporating natural flavorings such as dried Provençal herbs, basil, oregano, or fresh garlic.

View Details

The fruit of a perennial tropical citrus tree with origins tracing back to China and the broader East Asian region

This juicy fruit, commonly referred to as an orange, originates from evergreen citrus trees native to the regions of China and East Asia. Within this species, four primary varieties are distinguished: the **sweet orange** (also known as the Chinese orange), characterized by its mild, sugary flavor profile; the **bitter orange** (often classified as the acidic or Sicilian orange), which exhibits a more pronounced, tart aftertaste; the **bergamot orange**, highly prized for its aromatic essential oils; and the **giant orange**, notable for its substantially larger size compared to other cultivars.

View Details

Fruit mold prevention: Evidence-based storage techniques to inhibit fungal growth in household conditions

Household food supplies frequently fall victim to an unwelcome visitor—mycological colonization manifesting as mold, whose color spectrum ranges from white to gray and occasionally greenish-blue hues. While certain strains of this microorganism are deliberately introduced in the production of select blue-veined cheeses, its presence on fruit renders the entire product unsuitable for consumption. Even minimal contamination foci preclude safe ingestion, as excising visible affected areas provides no microbiological guarantee for the remaining portions. The critical priority thus becomes the adoption of preventive protocols that effectively suppress mycelial proliferation. Which specific evidence-based practices can maximize fruit freshness and minimize mold development risk under domestic storage conditions?

View Details

The distinctive properties of quince extend far beyond its conventional culinary applications

This remarkable fruit constitutes a rich reservoir of ascorbic acid alongside a comprehensive array of essential vitamins and trace minerals that actively bolster the body’s defensive mechanisms, thereby contributing to their optimization. Furthermore, its consistent consumption may play a pivotal role in both the prevention and alleviation of upper respiratory infection symptoms, including coughing, nasal congestion, and febrile conditions

View Details

Scan this QR code to access this page quickly on your mobile device.

QR Code