Bitter Orange Jam
Bitter Orange Jam
SNACK MEAL
Pancakes - Bitter Orange Jam - Feta Cheese
ALL RECIPES
INGREDIENTS
1 jar makes 10 servings
(1 serving = 1 tbsp)
| Bitter orange peel | From 3 bitter oranges |
| Apple | 1 large (300 g) |
| Water | 1 cup (200 ml) |
| Orange juice | 1 tbsp (5 ml) |
RECIPE
Wash the oranges and finely grate the rind, excluding the pith, with a grater. Then peel the oranges, and firmly roll up each piece of rind. Thread the peel on a string with a needle. Bring the water to the boil in a large saucepan. Place the stringed bitter orange peel into the water and boil for six to seven minutes. After cooking, put the pieces of orange peel in cold water. Keep the peel in water for two to three days, changing the water two to three times a day. They will be suitable for marmalade when they lose their bitterness. Lay the peel on a piece of cloth and let dry for three hours. Place the peel in a pot of warm water, and cook for one hour, stirring occasionally. Reduce heat when the skins become soft. Wash and grate the apple. Add the grated apple and one tbsp of orange juice to the orange peel, and remove from the stove. Fill a mason jar with the mixture and refrigerate.
ENERGY AND NUTRITION FACTS
| Nutrition Facts | 1 serving | (%) Daily Value | |||
|---|---|---|---|---|---|
| Women (age 25-50) | Men (age 25-50) | ||||
| Energy | 34.8 kcal | 2 | 2 | ||
| Carbohydrate | 7.2 g | 3 | 3 | ||
| Protein | 0.4 g | 1 | 1 | ||
| Fiber | 0.6 g | 2 | 2 | ||
| Vitamin A | 180.5 mcg | 23 | 18 | ||
| Vitamin E (equivalent) | 0.1 mg | 1 | 1 | ||
| Total Folic Acid | 4.3 mcg | 1 | 1 | ||
| Calcium | 28.1 mg | 3 | 3 | ||
| Iron | 0.3 mg | 2 | 3 | ||
| Zinc | 0.1 mg | 1 | 1 | ||
| Vitamin C | 25.5 mg | 25 | 25 | ||
| Potassium | 76.2 mg | 2 | 2 | ||
| Phosphorus | 6.6 mg | 1 | 1 | ||
| Magnesium | 5.3 mg | 2 | 2 | ||
Bitter Orange Jam:
Bitter orange jam on a bread is a good source of energy for breakfast or pre-workout.
References:
1-Türkiye’ye Özgü Besin ve Beslenme Rehberi_ (2015), Ankara: Hacettepe Üniversitesi, Sağlık Bilimleri Fakültesi, Beslenme ve Diyetetik Bölümü.
2-Türkiye Beslenme Rehberi (2015), Ankara, TC Sağlık Bakanlığı, Yayın No:1031. http://beslenme.gov.tr/content/files/arastirmalar/tbsa/1_haziran_t_ber_rehber_y_ksek_kalite.pdf
3- Gıda, Tarım ve Hayvancılık Bakanlığı, TÜRK GIDA KODEKSİ ETİKETLEME YÖNETMELİĞİ, 29Aralık 2011.
http://www.resmigazete.gov.tr/eskiler/2011/12/20111229M3-7.htm
4-Beslenme Bilgi Sistemleri (BEBIS 7.2).
5- EFSA Scientific Opinion. 2009;7(9):1215, 2010;8(10):1740; 2009;7(9):1228. European Commission Regulation (EU) No: 432/2012 of 16/05/2012
FOOD COMPOSITION OF MENU OF THE DAY
| Energy and Nutrition Facts | In 1 serving |
|---|---|
| Energy | 242.6 kcal |
| Carbohydrate | 13.2 g |
| Protein | 7.9 g |
| Fat | 17.5 g |
| Fiber | 1.1 g |
| Vitamin A | 348.2 mcg |
| Vitamin E (equivalent) | 2.5 mg |
| Vitamin B2 | 0.2 mg |
| Total Folic Acid | 29.9 mcg |
| Calcium | 150 mg |
| Iron | 1.1 mg |
| Zinc | 1.1 mg |
| Vitamin C | 21.8 mg |
| Potassium | 161.6 mg |
| Phosphorus | 130 mg |
| Magnesium | 16.1 mg |
| Vitamin B6 | <0.1 mg |
| Vitamin B12 | 0.8 mcg |