Apricot jam is a jam of bright yellow or orange color, obtained by heat treatment of apricots.
Usage: apricot jam is served as an independent dish, with tea, pancakes, fritters, porridges, ice cream, desserts. It is used in the preparation of cakes and pastries.
Benefits: apricot jam has a beneficial effect on the condition of people with cardiovascular diseases, hypertension, nervous excitability, diseases of the gastrointestinal tract, anemia, vitamin deficiency.
Ingredients: Apricots, sugar, acidifier citric acid, gelling agent pectins, antioxidant ascorbic acid.
Country of origin: Romania
Apricot jam is a sweet preparation that both children and adults enjoy eating. It is made from ripe apricots with the addition of syrup.
The taste of apricot jam is sweet, with a characteristic apricot flavor.
Usage: it is better for healthy people not to exceed the norm of 100 g of jam per day.
Benefit: Like fresh apricots, jam is rich in potassium and magnesium, essential for heart and vascular health. The high iron content in apricot improves blood formation and helps fight anemia. Jam is also useful for good digestion and metabolism.
Ingredients: Made from 76g of fruit per 100g. Apricots, sugar, acidity regulator citric acid
Atlantic sardine in Bering oil is a canned fish that, according to reviews, has a delicious taste with spices in moderation.
Usage: sardines in oil can be served as an addition to various salads or side dishes, or as a main dish. It can also be used to make sandwiches, canapes, toasts, or bagels.
Benefits: Canned sardine fillet is rich in proteins, omega-3 fatty acids and vitamins, contributing to a healthy diet. Vitamin A in sardine fillets helps improve vision, and vitamin D compensates for the lack of sunlight. Regular consumption of sardines in oil has a beneficial effect on the health of blood vessels and the heart due to the content of coenzyme Q10
Sardines (Sardina pilchardus) 70%, rapeseed oil, salt.Atlantic sardine - pieces with skin and bones in vegetable oil.
Soda (sodium bicarbonate) is a fine crystalline white powder. It has a salty, soapy taste.
Usage: in cooking, baking soda is used as the main or additional baking powder in sour and unleavened dough. When using baking soda in its pure form, it is important to observe the correct dosage, as it leaves sodium carbonate in the product, which gives a certain taste.
Benefits: when taken orally, baking soda normalizes the acid-base and water balance of the human body. When applied externally and topically, it has antiseptic properties.
