Nutritional value and chemical composition .
The following table lists the contents of nutrients (calories, proteins, fats, carbohydrates, vitamins and minerals) in 100 grams of edible portion.
| Nutrient | Number | Norma** | % of normal in 100 g | % of normal in 100 kcal | 100% of the norm |
| Calorie | 309 kcal | 1684 kcal | 18.3% | 5.9% | 545 g |
| Proteins | 11.69 g | 76 g | 15.4% | 5% | 650 g |
| Fats | 29.52 g | 56 g | 52.7% | 17.1% | 190 g |
| Carbohydrates | 2.71 g | 219 g | 1.2% | 0.4% | 8081 g |
| Dietary fiber | 2.6 g | 20 g | 13% | 4.2% | 769 g |
| Water | 48.98 g | 2273 g | 2.2% | 0.7% | 4641 g |
| Ash | 4.5 g | ~ | |||
| Vitamins | |||||
| Vitamin a, RAE | 4 µg | 900 mcg | 0.4% | 0.1% | 22500 g |
| beta Carotene | 0.053 mg | 5 mg | 1.1% | 0.4% | 9434 g |
| Vitamin B1, thiamine | 4.4 mg | 1.5 mg | 293.3% | 94.9% | 34 g |
| Vitamin B2, Riboflavin | 0.481 mg | 1.8 mg | 26.7% | 8.6% | 374 g |
| Vitamin B4, choline | 45 mg | 500 mg | 9% | 2.9% | 1111 g |
| Vitamin B5, Pantothenic | 0.113 mg | 5 mg | 2.3% | 0.7% | 4425 g |
| Vitamin B6, pyridoxine | 0.479 mg | 2 mg | 24% | 7.8% | 418 g |
| Vitamin B9, folates | 42 µg | 400 mcg | 10.5% | 3.4% | 952 g |
| Vitamin E, alpha tocopherol, TE | 6.9 mg | 15 mg | 46% | 14.9% | 217 g |
| Vitamin PP, ne | 7.56 mg | 20 mg | 37.8% | 12.2% | 265 g |
| Macronutrients | |||||
| Potassium, K | 170 mg | 2500 mg | 6.8% | 2.2% | 1471 g |
| Calcium, Ca | 23 mg | 1000 mg | 2.3% | 0.7% | 4348 g |
| Magnesium, Mg | 19 mg | 400 mg | 4.8% | 1.6% | 2105 |
| Sodium, Na | 1465 mg | 1300 mg | 112.7% | 36.5% | 89 g |
| Sulfur, S | 116.9 mg | 1000 mg | 11.7% | 3.8% | 855 g |
| Phosphorus, P | 70 mg | 800 mg | 8.8% | 2.8% | 1143 g |
| Minerals | |||||
| Iron, Fe | 2.41 mg | 18 mg | 13.4% | 4.3% | 747 g |
| Manganese, Mn | 0.205 mg | 2 mg | 10.3% | 3.3% | 976 g |
| Copper, Cu | 105 mcg | 1000 mcg | 10.5% | 3.4% | 952 g |
| Selenium, Se | 7.4 mcg | 55 mcg | 13.5% | 4.4% | 743 g |
| Zinc, Zn | 0.42 mg | 12 mg | 3.5% | 1.1% | 2857 g |
| Essential amino acids | |||||
| Arginine* | 0.875 g | ~ | |||
| Valine | 0.593 g | ~ | |||
| Histidine* | 0.299 g | ~ | |||
| Isoleucine | 0.559 g | ~ | |||
| Leucine | 0.914 g | ~ | |||
| Lysine | 0.727 g | ~ | |||
| Methionine | 0.146 g | ~ | |||
| Threonine | 0.453 g | ~ | |||
| Tryptophan | 0.161 g | ~ | |||
| Phenylalanine | 0.611 g | ~ | |||
| Amino acid | |||||
| Alanine | 0.492 g | ~ | |||
| Aspartic acid | 1.33 g | ~ | |||
| Glycine | 0.473 g | ~ | |||
| Glutamic acid | 2.429 g | ~ | |||
| Proline | 0.643 g | ~ | |||
| Serine | 0.626 g | ~ | |||
| Tyrosine | 0.4 g | ~ | |||
| Cysteine | 0.176 g | ~ | |||
| Saturated fatty acids | |||||
| Nasadenie fatty acids | 4.622 g | max 18.7 g | |||
| 12:0 Lauric | 0.245 g | ~ | |||
| 14:0 Myristic | 0.163 g | ~ | |||
| 16:0 Palmitic | 3.045 g | ~ | |||
| 18:0 Stearic | 1.169 g | ~ | |||
| Monounsaturated fatty acids | 7.095 g | min 16.8 g | 42.2% | 13.7% | |
| 18:1 Oleic (omega-9) | 7.095 g | ~ | |||
| Polyunsaturated fatty acids | 15.441 g | from 11.2-20.6 g | 100% | 32.4% | |
| 18:2 Linoleic | 13.756 g | ~ | |||
| 18:3 Linolenic | 1.686 g | ~ | |||
| Omega-3 fatty acids | 1.686 g | from 0.9 to 3.7 g | 100% | 32.4% | |
| Omega-6 fatty acids | 13.756 g | from 4.7 to 16.8 g | 100% | 32.4% |
The energy value is 309 kcal.
- cup = 144 gr (445 kcal)
- strip = 5 g (15.5 kcal)
- oz cooked, yield = 16 g (49.4 kcal)
Bacon, from a meat substitute (of beans) are rich in such vitamins and minerals as vitamin B1 – 293,3 %, vitamin B2 was 26.7 %, vitamin B6 – 24 %, vitamin E – 46 %, vitamin PP – 37,8 %, iron – 13,4 %, selenium – 13,5 %
- Vitamin B1 is part of key enzymes of carbohydrate and energy metabolism, providing the body with energy and plastic compounds as well as the metabolism of branched-chain amino acids. The lack of this vitamin leads to serious disorders of the nervous, digestive and cardiovascular systems.
- Vitamin B2 is involved in redox reactions, contributes to the susceptibility of the colors of the visual analyzer and the dark adaptation. Insufficient intake of vitamin B2 is accompanied by a violation of the health of the skin, mucous membranes, impaired light and twilight vision.
- Vitamin B6 is involved in maintaining the immune response, the processes of inhibition and excitation in the Central nervous system, in the transformation of amino acids, tryptophan metabolism, lipids and nucleic acids contributes to the normal formation of red blood cells, the maintenance of normal levels of homocysteine in the blood. Insufficient intake of vitamin B6 is accompanied by loss of appetite, impaired the health of the skin, the development of the found, and anemia.
- Vitamin E has antioxidant properties, essential for the functioning of the sex glands, cardiac muscle, is a universal stabilizer of cell membranes. When deficiency of vitamin E are observed hemolysis of red blood cells, neurological disorders.
- Vitamin PP is involved in redox reactions and energy metabolism. Insufficient intake of vitamin accompanied by a disturbance of the normal condition of the skin, gastrointestinal tract and nervous system.
- Iron is included with different functions of proteins, including enzymes. Involved in the transport of electrons, oxygen, allows the flow of redox reactions and the activation of peroxidation. Inadequate intake leads to hypochromic anemia, myoglobinaemia atonia of skeletal muscles, fatigue, cardiomyopathy, chronic atrophic gastritis.
- Selenium – an essential element of the antioxidant defense system of the human body, has immunomodulatory effects, is involved in the regulation of the action of thyroid hormones. Deficiency leads to the Kashin-Bek disease (osteoarthritis with multiple deformity of the joints, spine, and extremities), disease Kesan (endemic cardiomyopathy), hereditary thrombasthenia.
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Tags: calorie 309 kcal, chemical composition, nutritional value, vitamins, minerals than helpful Bacon from the meat substitute (legumes), calories, nutrients, beneficial properties of Bacon from the meat substitute (of beans)