Boletus dried

Nutritional value and chemical composition .

The following table lists the contents of nutrients (calories, proteins, fats, carbohydrates, vitamins and minerals) in 100 grams of edible portion.
NutrientNumberNorma**% of normal in 100 g% of normal in 100 kcal100% of the norm
Calorie231 kcal1684 kcal13.7%5.9%729 g
Proteins23.5 g76 g30.9%13.4%323 g
Fats9.2 g56 g16.4%7.1%609
Carbohydrates14.3 g219 g6.5%2.8%1531 g
Dietary fiber21.7 g20 g108.5%47%92 g
Water13 g2273 g0.6%0.3%17485 g
Ash7.3 g~
Vitamin B1, thiamine0.3 mg1.5 mg20%8.7%500 g
Vitamin B2, Riboflavin2.1 mg1.8 mg116.7%50.5%86 g
Vitamin PP, ne60 mg20 mg300%129.9%33 g
Potassium, K4503 mg2500 mg180.1%78%56 g
Calcium, Ca133 mg1000 mg13.3%5.8%752 g
Magnesium, Mg154 mg400 mg38.5%16.7%260 g
Sodium, Na31 mg1300 mg2.4%1%4194 g
Phosphorus, P1750 mg800 mg218.8%94.7%46 g
Iron, Fe23.6 mg18 mg131.1%56.8%76 g
Digestible carbohydrates
Mono and disaccharides (sugars)14.3 gmax 100 g

The energy value is 231 kcal.

Dried boletus rich in such vitamins and minerals as vitamin B1 – 20 %, vitamin B2 – 116,7 %, vitamin PP – 300 %, potassium – 180,1 %, calcium – 13,3 %, magnesium – 38,5 %, phosphorus – 218,8 %, iron – 131,1 %
  • Vitamin B1 is part of key enzymes of carbohydrate and energy metabolism, providing the body with energy and plastic compounds as well as the metabolism of branched-chain amino acids. The lack of this vitamin leads to serious disorders of the nervous, digestive and cardiovascular systems.
  • Vitamin B2 is involved in redox reactions, contributes to the susceptibility of the colors of the visual analyzer and the dark adaptation. Insufficient intake of vitamin B2 is accompanied by a violation of the health of the skin, mucous membranes, impaired light and twilight vision.
  • Vitamin PP is involved in redox reactions and energy metabolism. Insufficient intake of vitamin accompanied by a disturbance of the normal condition of the skin, gastrointestinal tract and nervous system.
  • Potassium is the main intracellular ion that participates in the regulation of water, electrolyte and acid balance, is involved in conducting nerve impulses, regulation of blood pressure.
  • Calcium is the main component of our bones, acts as a regulator of the nervous system, is involved in muscle contraction. Calcium deficiency leads to demineralization of the spine, pelvis and lower extremities, increases the risk of osteoporosis.
  • Magnesium is involved in energy metabolism and protein synthesis, nucleic acids, has a stabilizing effect for membranes, is essential for maintaining homeostasis of calcium, potassium and sodium. Deficiency of magnesium leads to hypomagnesemia, increase the risk of developing hypertension, heart disease.
  • Phosphorus is involved in many physiological processes, including energy metabolism, regulates the acid-alkaline balance, is part of the phospholipids, nucleotides and nucleic acids needed for mineralization of bones and teeth. Deficiency leads to anorexia, anemia, rickets.
  • Iron is included with different functions of proteins, including enzymes. Involved in the transport of electrons, oxygen, allows the flow of redox reactions and the activation of peroxidation. Inadequate intake leads to hypochromic anemia, myoglobinaemia atonia of skeletal muscles, fatigue, cardiomyopathy, chronic atrophic gastritis.

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    Tags: the calories 231 kcal, chemical composition, nutritional value, vitamins, minerals than helpful Boletus dried, calories, nutrients and useful properties of dried Boletus

    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.

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