Nutritional value and chemical composition.
| Nutrient | The number | Norm** | % of normal in 100 g | % of normal 100 kcal | 100% of the norm |
| Calorie | 195 kcal | 1684 kcal | 11.6% | 5.9% | 864 g |
| Proteins | 19 g | 76 g | 25% | 12.8% | 400 g |
| Fats | 13.2 g | 56 g | 23.6% | 12.1% | 424 g |
| Water | 66.8 g | 2273 g | 2.9% | 1.5% | 3403 g |
| Ash | 1 g | ~ | |||
| Macronutrients | |||||
| Potassium, K | 250 mg | 2500 mg | 10% | 5.1% | 1000 g |
| Calcium, Ca | 11 mg | 1000 mg | 1.1% | 0.6% | 9091 g |
| Magnesium, Mg | 25 mg | 400 mg | 6.3% | 3.2% | 1600 g |
| Sodium, Na | 80 mg | 1300 mg | 6.2% | 3.2% | 1625 g |
| Sulfur, S | 190 mg | 1000 mg | 19% | 9.7% | 526 g |
| Phosphorus, P | 197 mg | 800 mg | 24.6% | 12.6% | 406 g |
| Trace elements | |||||
| Iron, Fe | 2.2 mg | 18 mg | 12.2% | 6.3% | 818 g |
The energy value is 195 kcal.
Buffalo, 1 category rich in such vitamins and minerals like phosphorus is 24.6 %, iron – by 12.2 %
- Phosphorus takes part in many physiological processes, including energy metabolism, regulates the acid-alkaline balance, amount of phospholipids, nucleotides, and nucleic acids, necessary 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, provides a course of redox reactions and activation of peroxidation. Insufficient consumption leads to hypochromic anemia, myoglobinuria atony of the skeletal muscles, fatigue, cardiomyopathy, atrophic gastritis.
The energy value or calorific value is the amount of energy released in the human body from food in the digestive process. The product’s energy value is measured in kilocalories (kcal) or kilojoules (kJ) per 100 gr. Product. Kcal used to measure food’s energy value is also called “food calorie”; therefore, specifying the caloric content in (kilo)calories, the prefix, and a kilo is often omitted.
Nutritional value — carbohydrates, fats, and proteins in the product.
Nutritional value of a food product — a set of foodstuff properties at which presence physiological satisfying human needs in necessary substances and energy.
Vitamins, organic substances needed in small amounts in the diet of both man and most vertebrates. The 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. Unlike inorganic vitamins are destroyed by intense heating. Many vitamins are unstable and “lost” during cooking or processing food.