Carrot jelly
Ingredients for 5 portions
Calculate portions
Elaboration
- Peel the carrots and blend.
- Heat half of the juice with the Agar Agar stirring until dissolved.
- Remove from the heat at 70 °C (from 60 °C it begins to set).
- Add the previously hydrated gelatin sheets and then the rest of the juice.
- Place it in a loaf pan and keep it in the fridge until firm.
Nutritional information (1 portion)
Energy
9.23
kcal
Carbohydrates
1.88
g
Proteins
0.28
g
Lipids
0.05
g
Fiber
0.64
g
Saturates
0.01
g
Monounsaturated fatty acids
0.0
g
Polyunsaturated fatty acids
0.03
g
Cholesterol
0.0
mg
Calcium
11.33
mg
Iron
0.17
mg
Zinc
0.07
mg
Vitamin A
296.12
ug
Vitamin C
1.32
g
Folic acid
2.2
ug
Salt (Sodium)
16.95
mg
Sugars
1.61
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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