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 | 185 kCal | 1684 kCal | 11% | 5.9% | 910 g |
| Proteins | 18.1 g | 76 g | 23.8% | 12.9% | 420 g |
| Fats | 12.5 g | 56 g | 22.3% | 12.1% | 448 g |
| Water | 67.8 g | 2273 g | 3% | 1.6% | 3353 g |
| Ash | 0.7 g | ~ | |||
| Vitamins | |||||
| Vitamin PP, NE | 4 mg | 20 mg | 20% | 10.8% | 500 g |
| Macronutrients | |||||
| Sulfur, S | 181 mg | 1000 mg | 18.1% | 9.8% | 552 g |
The energy value is 185 kcal.
Beef head rich in vitamins and minerals such as: vitamin PP – 20%
- 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.
You can find a complete guide to the most useful products in the appendix.
Tags: calorie content 185 kcal, chemical composition, nutritional value, vitamins, minerals, what is useful Beef head, calories, nutrients, useful properties Beef head
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.