Nutritional value and chemical composition.

The table shows the content of nutrients (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams edible part.
NutrientQuantityNorm**% of the norm in 100 g% of the norm in 100 kcal100% normal
Caloric value345 kCal1684 kCal20.5%5.9%488 g
Proteins11 g76 g14.5%4.2%691 g
Fats1.4 g56 g2.5%0.7%4000 g
Carbohydrates69.5 g219 g31.7%9.2%315 g
organic acids1.5 g~
Alimentary fiber4.8 g20 g24%7%417 g
Water11 g2273 g0.5%0.1%20664 g
Ash2.3 g~
Vitamins
Vitamin B1, thiamine0.21 mg1.5 mg14%4.1%714 g
Vitamin B2, riboflavin0.08 mg1.8 mg4.4%1.3%2250 g
Vitamin E, alpha tocopherol, TE1.8 mg15 mg12%3.5%833 g
Vitamin PP, NE4.3 mg20 mg21.5%6.2%465 g
niacin2.3 mg~
Macronutrients
Potassium, K191 mg2500 mg7.6%2.2%1309 g
Calcium, Ca30 mg1000 mg3%0.9%3333 g
Magnesium, Mg46 mg400 mg11.5%3.3%870 g
Sodium, Na697 mg1300 mg53.6%15.5%187 g
Phosphorus, P125 mg800 mg15.6%4.5%640 g
Trace Elements
Iron, Fe2.2 mg18 mg12.2%3.5%818 g
Digestible carbohydrates
Starch and dextrins66.2 g~
Mono- and disaccharides (sugars)3.3 gmax 100 г
Saturated fatty acids
Saturated fatty acids0.2 gmax 18.7 г
 

The energy value is 345 kcal.

  • Piece = 10 gr (34.5 kcal)
Biscuits made from first grade flour rich in vitamins and minerals such as: vitamin B1 – 14%, vitamin E – 12%, vitamin PP – 21,5%, magnesium – 11,5%, phosphorus – 15,6%, iron – 12,2%
  • Vitamin B1 is part of the most important enzymes of carbohydrate and energy metabolism, which provide the body with energy and plastic substances, as well as the metabolism of branched-chain amino acids. Lack of this vitamin leads to serious disorders of the nervous, digestive and cardiovascular systems.
  • Vitamin E possesses antioxidant properties, is necessary for the functioning of the gonads, heart muscle, is a universal stabilizer of cell membranes. With a deficiency of vitamin E, hemolysis of erythrocytes and neurological disorders are observed.
  • 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.
  • 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.
  • Iron is a part of proteins of various functions, including enzymes. Participates in the transport of electrons, oxygen, ensures the course of redox reactions and activation of peroxidation. Insufficient consumption leads to hypochromic anemia, myoglobin-deficient atony of skeletal muscles, increased fatigue, myocardiopathy, atrophic gastritis.
Tags: calorie content 345 kcal, chemical composition, nutritional value, vitamins, minerals, what is useful for biscuits, made from first grade flour, calories, nutrients, useful properties of biscuits, made from first grade flour

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.

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