Nutritional value and chemical composition.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Caloric value | 135 kCal | 1684 kCal | 8% | 5.9% | 1247 g |
| Proteins | 2.9 g | 76 g | 3.8% | 2.8% | 2621 g |
| Fats | 3.5 g | 56 g | 6.3% | 4.7% | 1600 g |
| Carbohydrates | 22.9 g | 219 g | 10.5% | 7.8% | 956 g |
| Alimentary fiber | 2.5 g | 20 g | 12.5% | 9.3% | 800 g |
| Water | 67 g | 2273 g | 2.9% | 2.1% | 3393 g |
| Ash | 1.2 g | ~ | |||
| Vitamins | |||||
| beta Carotene | 0.005 mg | 5 mg | 0.1% | 0.1% | 100000 g |
| Vitamin B1, thiamine | 0.03 mg | 1.5 mg | 2% | 1.5% | 5000 g |
| Vitamin B2, riboflavin | 0.02 mg | 1.8 mg | 1.1% | 0.8% | 9000 g |
| Vitamin B4, choline | 13.4 mg | 500 mg | 2.7% | 2% | 3731 g |
| Vitamin B5, pantothenic | 0.135 mg | 5 mg | 2.7% | 2% | 3704 g |
| Vitamin B6, pyridoxine | 0.115 mg | 2 mg | 5.8% | 4.3% | 1739 g |
| Vitamin B9, folate | 16 μg | 400 μg | 4% | 3% | 2500 g |
| Vitamin E, alpha tocopherol, TE | 1.2 mg | 15 mg | 8% | 5.9% | 1250 g |
| Vitamin K, phylloquinone | 0.8 μg | 120 μg | 0.7% | 0.5% | 15000 g |
| Vitamin PP, NE | 1 mg | 20 mg | 5% | 3.7% | 2000 g |
| niacin | 0.5 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 54 mg | 2500 mg | 2.2% | 1.6% | 4630 g |
| Calcium, Ca | 19 mg | 1000 mg | 1.9% | 1.4% | 5263 g |
| Magnesium, Mg | 14 mg | 400 mg | 3.5% | 2.6% | 2857 g |
| Sodium, Na | 375 mg | 1300 mg | 28.8% | 21.3% | 347 g |
| Sulfur, S | 22.6 mg | 1000 mg | 2.3% | 1.7% | 4425 g |
| Phosphorus, P | 101 mg | 800 mg | 12.6% | 9.3% | 792 g |
| Trace Elements | |||||
| Iron, Fe | 0.6 mg | 18 mg | 3.3% | 2.4% | 3000 g |
| Manganese, Mn | 0.259 mg | 2 mg | 13% | 9.6% | 772 g |
| Copper, Cu | 105 μg | 1000 μg | 10.5% | 7.8% | 952 g |
| Selenium, Se | 8.6 μg | 55 μg | 15.6% | 11.6% | 640 g |
| Zinc, Zn | 0.82 mg | 12 mg | 6.8% | 5% | 1463 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 22.6 g | ~ | |||
| Mono- and disaccharides (sugars) | 0.3 g | max 100 г | |||
| Saturated fatty acids | |||||
| Saturated fatty acids | 0.8 g | max 18.7 г | |||
| Polyunsaturated fatty acids | |||||
| Omega-3 fatty acids | 0.021 g | from 0.9 to 3.7 | 2.3% | 1.7% | |
| Omega-6 fatty acids | 0.193 g | from 4.7 to 16.8 | 4.1% | 3% |
The energy value is 135 kcal.
- 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.
- 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.
- 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.
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.