Nutritional value and chemical composition .
| Nutrient | Number | Norma** | % of normal in 100 g | % of normal in 100 kcal | 100% of the norm |
| Calorie | 16 kcal | 1684 kcal | 1% | 6.3% | 10525 g |
| Proteins | 1.2 g | 76 g | 1.6% | 10% | 6333 g |
| Fats | 0.1 g | 56 g | 0.2% | 1.3% | 56000 g |
| Carbohydrates | 2.4 g | 219 g | 1.1% | 6.9% | 9125 g |
| Organic acids | 0.1 g | ~ | |||
| Dietary fiber | 2.5 g | 20 g | 12.5% | 78.1% | 800 g |
| Water | 92 g | 2273 g | 4% | 25% | 2471 g |
| Ash | 1.7 g | ~ | |||
| Vitamins | |||||
| Vitamin a, RAE | 50 mcg | 900 mcg | 5.6% | 35% | 1800 g |
| beta Carotene | 0.3 mg | 5 mg | 6% | 37.5% | 1667 g |
| Vitamin B1, thiamine | 0.01 mg | 1.5 mg | 0.7% | 4.4% | 15000 g |
| Vitamin B2, Riboflavin | 0.03 mg | 1.8 mg | 1.7% | 10.6% | 6000 g |
| Vitamin B5, Pantothenic | 0.07 mg | 5 mg | 1.4% | 8.8% | 7143 g |
| Vitamin B6, pyridoxine | 0.03 mg | 2 mg | 1.5% | 9.4% | 6667 g |
| Vitamin B9, folates | 5.14 µg | 400 mcg | 1.3% | 8.1% | 7782 g |
| Vitamin C, ascorbic | 5 mg | 90 mg | 5.6% | 35% | 1800 g |
| Vitamin E, alpha tocopherol, TE | 0.3 mg | 15 mg | 2% | 12.5% | 5000 g |
| Vitamin K, phylloquinone | 7.3 mcg | 120 mcg | 6.1% | 38.1% | 1644 g |
| Vitamin PP, ne | 0.6 mg | 20 mg | 3% | 18.8% | 3333 g |
| Niacin | 0.3 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 130 mg | 2500 mg | 5.2% | 32.5% | 1923 |
| Calcium, Ca | 37 mg | 1000 mg | 3.7% | 23.1% | 2703 g |
| Silicon, Si | 5.25 mg | 30 mg | 17.5% | 109.4% | 571 g |
| Magnesium, Mg | 13 mg | 400 mg | 3.3% | 20.6% | 3077 g |
| Sodium, Na | 560 mg | 1300 mg | 43.1% | 269.4% | 232 g |
| Sulfur, S | 9.08 mg | 1000 mg | 0.9% | 5.6% | 11013 g |
| Phosphorus, P | 28 mg | 800 mg | 3.5% | 21.9% | 2857 g |
| Chlorine, Cl | 863 mg | 2300 mg | 37.5% | 234.4% | 267 g |
| Minerals | |||||
| Boron, B | 28 µg | ~ | |||
| Iron, Fe | 0.8 mg | 18 mg | 4.4% | 27.5% | 2250 g |
| Iodine, I | 0.7 µg | 150 mcg | 0.5% | 3.1% | 21429 g |
| Cobalt, Co | 1.06 µg | 10 µg | 10.6% | 66.3% | 943 g |
| Manganese, Mn | 0.07 mg | 2 mg | 3.5% | 21.9% | 2857 g |
| Copper, Cu | 33 µg | 1000 mcg | 3.3% | 20.6% | 3030 g |
| Molybdenum, Mo | 2.25 µg | 70 mcg | 3.2% | 20% | 3111 g |
| Selenium, Se | 1.4 µg | 55 mcg | 2.5% | 15.6% | 3929 g |
| Fluorine, F | 2.5 µg | 4000 mg | 0.1% | 0.6% | 160000 g |
| Chromium, Cr | 0.5 µg | 50 mcg | 1% | 6.3% | 10000 g |
| Zinc, Zn | 0.18 mg | 12 mg | 1.5% | 9.4% | 6667 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 0.9 g | ~ | |||
| Mono and disaccharides (sugars) | 1.5 g | max 100 g | |||
| Saturated fatty acids | |||||
| Nasadenie fatty acids | 0.04 g | max 18.7 g | |||
| Polyunsaturated fatty acids | |||||
| Omega-3 fatty acids | 0.055 g | from 0.9 to 3.7 g | 6.1% | 38.1% | |
| Omega-6 fatty acids | 0.035 g | from 4.7 to 16.8 g | 0.7% | 4.4% |
The energy value is 16 kcal.
- Silicon is included as a structural component in the composition of gag and collagen synthesis.
- Chlorine is essential for the formation and secretion of hydrochloric acid in the body.
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Energy value or calorific value is the amount of energy released in the human body from food during digestion. Energy value of the product is measured in kilo-calories (kcal) or kilo-joules (kJ) per 100 grams. product. Kilocalorie, used to measure the energy value of food, also called the “food calorie”, so if you specify a caloric value in (kilo)calories prefix kilo is often omitted. Extensive tables of energy values for the Russian products you can see .
Nutritional value — content of carbohydrates, fats and proteins in the product.
Nutritional value of a food product — a set of properties of a food product, the presence of which to satisfy the physiological needs of a person in the necessary substances and energy.
Vitamins areorganic substances needed in small quantities in the diet of both human and most vertebrates. Synthesis of vitamins, as a rule, is carried out by plants, not animals. The daily requirement of vitamins is only a few milligrams or micrograms. In contrast to inorganic vitamins are destroyed during heating. Many vitamins are unstable and “lost” during cooking or processing food.