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 |
| Calorie value | 207 kCal | 1684 kCal | 12.3% | 5.9% | 814 g |
| Proteins | 29.8 g | 76 g | 39.2% | 18.9% | 255 g |
| Fats | 9 g | 56 g | 16.1% | 7.8% | 622 g |
| organic acids | 2.2 g | ~ | |||
| Water | 55 g | 2273 g | 2.4% | 1.2% | 4133 g |
| Ash | 4 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 108 μg | 900 μg | 12% | 5.8% | 833 g |
| Retinol | 0.1 mg | ~ | |||
| beta Carotene | 0.05 mg | 5 mg | 1% | 0.5% | 10000 g |
| Vitamin B1, thiamine | 0.02 mg | 1.5 mg | 1.3% | 0.6% | 7500 g |
| Vitamin B2, riboflavin | 0.44 mg | 1.8 mg | 24.4% | 11.8% | 409 g |
| Vitamin B4, choline | 15.4 mg | 500 mg | 3.1% | 1.5% | 3247 g |
| Vitamin B5, pantothenic | 0.3 mg | 5 mg | 6% | 2.9% | 1667 g |
| Vitamin B6, pyridoxine | 0.08 mg | 2 mg | 4% | 1.9% | 2500 g |
| Vitamin B9, folate | 45 μg | 400 μg | 11.3% | 5.5% | 889 g |
| Vitamin B12, cobalamin | 1.14 μg | 3 μg | 38% | 18.4% | 263 g |
| Vitamin C, ascorbic | 0.9 mg | 90 mg | 1% | 0.5% | 10000 g |
| Vitamin D, calciferol | 0.29 μg | 10 μg | 2.9% | 1.4% | 3448 g |
| Vitamin E, alpha tocopherol, TE | 0.2 mg | 15 mg | 1.3% | 0.6% | 7500 g |
| Vitamin H, biotin | 2.3 μg | 50 μg | 4.6% | 2.2% | 2174 g |
| Vitamin K, phylloquinone | 1.6 μg | 120 μg | 1.3% | 0.6% | 7500 g |
| Vitamin PP, NE | 8 mg | 20 mg | 40% | 19.3% | 250 g |
| niacin | 0.4 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 80 mg | 2500 mg | 3.2% | 1.5% | 3125 g |
| Calcium, Ca | 1080 mg | 1000 mg | 108% | 52.2% | 93 g |
| Magnesium, Mg | 50 mg | 400 mg | 12.5% | 6% | 800 g |
| Sodium, Na | 960 mg | 1300 mg | 73.8% | 35.7% | 135 g |
| Sulfur, S | 298 mg | 1000 mg | 29.8% | 14.4% | 336 g |
| Phosphorus, P | 780 mg | 800 mg | 97.5% | 47.1% | 103 g |
| Chlorine, Cl | 1480 mg | 2300 mg | 64.3% | 31.1% | 155 g |
| Trace Elements | |||||
| Iron, Fe | 0.9 mg | 18 mg | 5% | 2.4% | 2000 g |
| Manganese, Mn | 0.1 mg | 2 mg | 5% | 2.4% | 2000 g |
| Copper, Cu | 60 μg | 1000 μg | 6% | 2.9% | 1667 g |
| Selenium, Se | 14.4 μg | 55 μg | 26.2% | 12.7% | 382 g |
| Zinc, Zn | 3.5 mg | 12 mg | 29.2% | 14.1% | 343 g |
| Essential Amino Acids | 11.12 g | ~ | |||
| Arginine * | 0.96 g | ~ | |||
| valine | 1.52 g | ~ | |||
| Histidine * | 1.19 g | ~ | |||
| Isoleucine | 1.23 g | ~ | |||
| leucine | 2.27 g | ~ | |||
| lysine | 1.93 g | ~ | |||
| methionine | 0.72 g | ~ | |||
| Methionine + Cysteine | 0.92 g | ~ | |||
| threonine | 1.2 g | ~ | |||
| tryptophan | 0.8 g | ~ | |||
| phenylalanine | 1.45 g | ~ | |||
| Phenylalanine + Tyrosine | 3.08 g | ~ | |||
| Replaceable amino acids | 18.89 g | ~ | |||
| alanine | 0.815 g | ~ | |||
| Aspartic acid | 3.27 g | ~ | |||
| glycine | 0.51 g | ~ | |||
| Glutamic acid | 5.57 g | ~ | |||
| Proline | 3.125 g | ~ | |||
| serine | 1.62 g | ~ | |||
| tyrosine | 1.63 g | ~ | |||
| Cysteine | 0.2 g | ~ | |||
| Sterols | |||||
| Cholesterol | 27 mg | max 300 mg | |||
| Saturated fatty acids | |||||
| Saturated fatty acids | 5.2 g | max 18.7 г | |||
| Monounsaturated fatty acids | 2.64 g | min 16.8 г | 15.7% | 7.6% | |
| Polyunsaturated fatty acids | 0.24 g | from 11.2 to 20.6 | 2.1% | 1% | |
| Omega-6 fatty acids | 0.24 g | from 4.7 to 16.8 | 5.1% | 2.5% |
The energy value is 207 kcal.
Baltic cheese, mdzh 20% dry in-ve rich in vitamins and minerals such as: vitamin A – 12%, vitamin B2 – 24,4%, vitamin B9 – 11,3%, vitamin B12 – 38%, vitamin PP – 40%, calcium – 108%, magnesium – 12,5%, phosphorus – 97,5%, chlorine – 64,3%, selenium – 26,2%, zinc – 29,2%
- Vitamin A is responsible for normal development, reproductive function, skin and eye health, and maintaining immunity.
- Vitamin B2 participates in redox reactions, enhances the color sensitivity of the visual analyzer and dark adaptation. Insufficient intake of vitamin B2 is accompanied by a violation of the condition of the skin, mucous membranes, impaired light and twilight vision.
- Vitamin B6 as a coenzyme, they participate in the metabolism of nucleic acids and amino acids. Folate deficiency leads to impaired synthesis of nucleic acids and protein, which results in inhibition of cell growth and division, especially in rapidly proliferating tissues: bone marrow, intestinal epithelium, etc. Insufficient consumption of folate during pregnancy is one of the causes of prematurity, malnutrition, congenital malformations and developmental disorders of the child. A strong association has been shown between folate and homocysteine levels and the risk of cardiovascular disease.
- Vitamin B12 plays an important role in the metabolism and conversion of amino acids. Folate and vitamin B12 are interrelated vitamins and are involved in blood formation. Lack of vitamin B12 leads to the development of partial or secondary folate deficiency, as well as anemia, leukopenia, thrombocytopenia.
- 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.
- Calcium is the main component of our bones, acts as a regulator of the nervous system, participates in muscle contraction. Calcium deficiency leads to demineralization of the spine, pelvic bones and lower extremities, increases the risk of osteoporosis.
- 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.
- Chlorine necessary for the formation and secretion of hydrochloric acid in the body.
- Selenium – an essential element of the antioxidant defense system of the human body, has an immunomodulatory effect, participates in the regulation of the action of thyroid hormones. Deficiency leads to Kashin-Beck disease (osteoarthritis with multiple deformities of the joints, spine and extremities), Keshan disease (endemic myocardiopathy), hereditary thrombastenia.
- Zinc is a part of more than 300 enzymes, participates in the processes of synthesis and decomposition of carbohydrates, proteins, fats, nucleic acids and in the regulation of the expression of a number of genes. Insufficient consumption leads to anemia, secondary immunodeficiency, liver cirrhosis, sexual dysfunction, and fetal malformations. Recent studies have revealed the ability of high doses of zinc to disrupt copper absorption and thereby contribute to the development of anemia.
Tags: calorie content 207 kcal, chemical composition, nutritional value, vitamins, minerals, what is useful Baltic cheese, mdzh. 20% dry in-ve, calories, nutrients, useful properties Baltic cheese, mdzh. 20% dry in-ve
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.