Boletus Mushroom

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
Calorie20 kcal1684 kcal1.2%6%8420 g
Proteins2.3 g76 g3%15%3304 g
Fats0.9 g56 g1.6%8%6222 g
Carbohydrates1.2 g219 g0.5%2.5%18250 g
Dietary fiber5.1 g20 g25.5%127.5%392 g
Water90.1 g2273 g4%20%2523 g
Ash0.7 g~
Vitamin B1, thiamine0.07 mg1.5 mg4.7%23.5%2143 g
Vitamin B2, Riboflavin0.22 mg1.8 mg12.2%61%818 g
Vitamin C, ascorbic6 mg90 mg6.7%33.5%1500 g
Vitamin E, alpha tocopherol, TE0.1 mg15 mg0.7%3.5%15000 g
Vitamin PP, ne6.7 mg20 mg33.5%167.5%299 g
Niacin6.3 mg~
Potassium, K443 mg2500 mg17.7%88.5%564 g
Calcium, Ca6 mg1000 mg0.6%3%Was 16667 g
Magnesium, Mg15 mg400 mg3.8%19%2667 g
Sodium, Na3 mg1300 mg0.2%1%43333 g
Phosphorus, P171 mg800 mg21.4%107%468 g
Iron, Fe0.3 mg18 mg1.7%8.5%6000 g
Manganese, Mn0.74 mg2 mg37%185%270 g
Digestible carbohydrates
Mono and disaccharides (sugars)1.2 gmax 100 g
Essential amino acids0.524 g~
Arginine*0.14 g~
Valine0.054 g~
Histidine*0.046 g~
Isoleucine0.1 g~
Leucine0.11 g~
Lysine0.098 g~
Methionine0.006 g~
Methionine + Cysteine0.04 g~
Threonine0.059 g~
Tryptophan0.028 g~
Phenylalanine0.059 g~
Phenylalanine+Tyrosine0.12 g~
Amino acid
Tyrosine0.061 g~
Cysteine0.03 g~
Saturated fatty acids
Nasadenie fatty acids0.121 gmax 18.7 g
14:0 Myristic0.012 g~
16:0 Palmitic0.073 g~
18:0 Stearic0.003 g~
Monounsaturated fatty acids0.179 gmin 16.8 g1.1%5.5%
16:1 Palmitoleic0.022 g~
18:1 Oleic (omega-9)0.128 g~
Polyunsaturated fatty acids0.375 gfrom 11.2-20.6 g3.3%16.5%
18:2 Linoleic0.375 g~
Omega-6 fatty acids0.38 gfrom 4.7 to 16.8 g8.1%40.5%

The energy value is 20 kcal.

Boletus rich in such vitamins and minerals as vitamin B2 is 12.2 %, vitamin PP – 33,5 %, potassium – 17,7 %, phosphorus – 21,4 %, manganese – 37 %
  • 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.
  • 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.
  • Manganese is involved in the formation of bone and connective tissue, is part of the enzymes involved in the metabolism of amino acids, carbohydrates, catecholamines; required for synthesis of cholesterol and nucleotides. Insufficient consumption is accompanied by growth retardation, disorders of the reproductive system, increased fragility of the bone, disorders of carbohydrate and lipid metabolism.

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      Tags: the caloric value of 20 kcal, chemical composition, nutritional value, vitamins, minerals than helpful Boletus, calories, nutrients, beneficial properties 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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