Nutritional value and chemical composition.
The table shows the content of nutrients (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams edible part.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Caloric value | 333 kCal | 1684 kCal | 19.8% | 5.9% | 506 g |
| Proteins | 11.2 g | 76 g | 14.7% | 4.4% | 679 g |
| Fats | 1.6 g | 56 g | 2.9% | 0.9% | 3500 g |
| Carbohydrates | 68.4 g | 219 g | 31.2% | 9.4% | 320 g |
| Alimentary fiber | 5.1 g | 20 g | 25.5% | 7.7% | 392 g |
| Water | 13 g | 2273 g | 0.6% | 0.2% | 17485 g |
| Ash | 0.7 g | ~ | |||
| Vitamins | |||||
| Vitamin B1, thiamine | 0.25 mg | 1.5 mg | 16.7% | 5% | 600 g |
| Vitamin B2, riboflavin | 0.08 mg | 1.8 mg | 4.4% | 1.3% | 2250 g |
| Vitamin B4, choline | 52.5 mg | 500 mg | 10.5% | 3.2% | 952 g |
| Vitamin B5, pantothenic | 0.3 mg | 5 mg | 6% | 1.8% | 1667 g |
| Vitamin B6, pyridoxine | 0.2 mg | 2 mg | 10% | 3% | 1000 g |
| Vitamin B9, folate | 20 μg | 400 μg | 5% | 1.5% | 2000 g |
| Vitamin E, alpha tocopherol, TE | 1.8 mg | 15 mg | 12% | 3.6% | 833 g |
| Vitamin H, biotin | 2 μg | 50 μg | 4% | 1.2% | 2500 g |
| Vitamin PP, NE | 4.3 mg | 20 mg | 21.5% | 6.5% | 465 g |
| niacin | 2.2 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 178 mg | 2500 mg | 7.1% | 2.1% | 1404 g |
| Calcium, Ca | 25 mg | 1000 mg | 2.5% | 0.8% | 4000 g |
| Silicon, Si | 4 mg | 30 mg | 13.3% | 4% | 750 g |
| Magnesium, Mg | 45 mg | 400 mg | 11.3% | 3.4% | 889 g |
| Sodium, Na | 4 mg | 1300 mg | 0.3% | 0.1% | 32500 g |
| Sulfur, S | 71 mg | 1000 mg | 7.1% | 2.1% | 1408 g |
| Phosphorus, P | 116 mg | 800 mg | 14.5% | 4.4% | 690 g |
| Chlorine, Cl | 77 mg | 2300 mg | 3.3% | 1% | 2987 g |
| Trace Elements | |||||
| Iron, Fe | 2.5 mg | 18 mg | 13.9% | 4.2% | 720 g |
| Iodine, I | 1.5 μg | 150 μg | 1% | 0.3% | 10000 g |
| Cobalt, Co | 1.6 μg | 10 μg | 16% | 4.8% | 625 g |
| Manganese, Mn | 0.577 mg | 2 mg | 28.9% | 8.7% | 347 g |
| Copper, Cu | 700 μg | 1000 μg | 70% | 21% | 143 g |
| Molybdenum, Mo. | 12.6 μg | 70 μg | 18% | 5.4% | 556 g |
| Fluorine, F | 23 μg | 4000 μg | 0.6% | 0.2% | 17391 g |
| Chrome, Cr | 2.2 μg | 50 μg | 4.4% | 1.3% | 2273 g |
| Zinc, Zn | 0.708 mg | 12 mg | 5.9% | 1.8% | 1695 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 65.7 g | ~ | |||
| Mono- and disaccharides (sugars) | 2.3 g | max 100 г | |||
| Saturated fatty acids | |||||
| Saturated fatty acids | 0.3 g | max 18.7 г |
The energy value is 333 kcal.
1st grade flour pasta rich in vitamins and minerals such as: vitamin B1 – 16,7%, vitamin E – 12%, vitamin PP – 21,5%, silicon – 13,3%, magnesium – 11,3%, phosphorus – 14,5% , iron – 13,9%, cobalt – 16%, manganese – 28,9%, copper – 70%, molybdenum – 18%
- Vitamin B1 is part of the most important enzymes of carbohydrate and energy metabolism, which provide the body with energy and plastic substances, as well as the metabolism of branched-chain amino acids. Lack of this vitamin leads to serious disorders of the nervous, digestive and cardiovascular systems.
- Vitamin E possesses antioxidant properties, is necessary for the functioning of the gonads, heart muscle, is a universal stabilizer of cell membranes. With a deficiency of vitamin E, hemolysis of erythrocytes and neurological disorders are observed.
- Vitamin PP participates in redox reactions of energy metabolism. Insufficient vitamin intake is accompanied by disruption of the normal state of the skin, gastrointestinal tract and nervous system.
- Silicon is included as a structural component in glycosaminoglycans and stimulates collagen synthesis.
- Magnesium participates in energy metabolism, synthesis of proteins, nucleic acids, has a stabilizing effect on membranes, is necessary to maintain homeostasis of calcium, potassium and sodium. Lack of magnesium leads to hypomagnesemia, an increased risk of developing hypertension, heart disease.
- Phosphorus takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is a part of phospholipids, nucleotides and nucleic acids, is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, rickets.
- Iron is a part of proteins of various functions, including enzymes. Participates in the transport of electrons, oxygen, ensures the course of redox reactions and activation of peroxidation. Insufficient consumption leads to hypochromic anemia, myoglobin-deficient atony of skeletal muscles, increased fatigue, myocardiopathy, atrophic gastritis.
- Cobalt is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism.
- Manganese participates in the formation of bone and connective tissue, is part of the enzymes involved in the metabolism of amino acids, carbohydrates, catecholamines; essential for the synthesis of cholesterol and nucleotides. Insufficient consumption is accompanied by a slowdown in growth, disorders in the reproductive system, increased fragility of bone tissue, disorders of carbohydrate and lipid metabolism.
- Copper is a part of enzymes with redox activity and involved in iron metabolism, stimulates the absorption of proteins and carbohydrates. Participates in the processes of providing the tissues of the human body with oxygen. The deficiency is manifested by disorders in the formation of the cardiovascular system and skeleton, the development of connective tissue dysplasia.
- Molybdenum is a cofactor of many enzymes that provide the metabolism of sulfur-containing amino acids, purines and pyrimidines.
Tags: calorie content 333 kcal, chemical composition, nutritional value, vitamins, minerals, what is useful in 1st grade pasta from flour, calories, nutrients, useful properties of 1st grade pasta from flour
Energy value, or calorie content Is the amount of energy released in the human body from food during digestion. The energy value of a product is measured in kilo-calories (kcal) or kilo-joules (kJ) per 100 grams. product. The kilocalorie used to measure the energy value of food is also called the “food calorie,” so the kilo prefix is often omitted when specifying calories in (kilo) calories. You can see detailed energy tables for Russian products.
The nutritional value – the content of carbohydrates, fats and proteins in the product.
Nutritional value of a food product – a set of properties of a food product, in the presence of which the physiological needs of a person for the necessary substances and energy are satisfied.
Vitamins, organic substances required in small quantities in the diet of both humans and most vertebrates. Vitamins are usually synthesized by plants rather than animals. The daily human need for vitamins is only a few milligrams or micrograms. Unlike inorganic substances, vitamins are destroyed by strong heating. Many vitamins are unstable and “lost” during cooking or food processing.