Nutritional value and chemical composition .
| Nutrient | The number | Norm** | % of normal in 100 g | % of normal 100 kcal | 100% of the norm |
| Calorie | 394 kcal | 1684 kcal | 23.4% | 5.9% | 427 g |
| Proteins | 20.6 g | 76 g | 27.1% | 6.9% | 369 g |
| Fats | 30.6 g | 56 g | 54.6% | 13.9% | 183 g |
| Carbohydrates | 9.1 g | 219 g | 4.2% | 1.1% | 2407 g |
| Dietary fiber | 0.9 g | 20 g | 4.5% | 1.1% | 2222 g |
| Water | 36.5 g | 2273 g | 1.6% | 0.4% | 6227 g |
| Ash | 2.3 g | ~ | |||
| Vitamins | |||||
| Vitamin a, RAE | 10 µg | 900 mcg | 1.1% | 0.3% | 9000 g |
| Retinol | 0.01 mg | ~ | |||
| Vitamin B1, thiamine | 0.14 mg | 1.5 mg | 9.3% | 2.4% | 1071 g |
| Vitamin B2, Riboflavin | 0.15 mg | 1.8 mg | 8.3% | 2.1% | 1200 g |
| Vitamin E, alpha tocopherol, TE | 0.9 mg | 15 mg | 6% | 1.5% | 1667 g |
| Vitamin RR, ne | 10 mg | 20 mg | 50% | 12.7% | 200 g |
| Niacin | 5.8 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 241 mg | 2500 mg | 9.6% | 2.4% | 1037 g |
| Calcium, Ca | 25 mg | 1000 mg | 2.5% | 0.6% | 4000 g |
| Magnesium, Mg | 35 mg | 400 mg | 8.8% | 2.2% | 1143 g |
| Sodium, Na | 650 mg | 1300 mg | 50% | 12.7% | 200 g |
| Phosphorus, P | 196 mg | 800 mg | 24.5% | 6.2% | 408 g |
| Trace elements | |||||
| Iron, Fe | 3.6 mg | 18 mg | 20% | 5.1% | 500 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 8.9 g | ~ | |||
| Mono – and disaccharides (sugar) | 0.2 g | max 100 g | |||
| Sterols (sterols) | |||||
| Cholesterol | 11.9 mg | max 300 mg | |||
| Saturated fatty acids | |||||
| Nasadenie fatty acids | 17.2 g | max 18.7 g |
The energy value is 394 calories.
- Vitamin PP participates in redox reactions of energy metabolism. Insufficient intake of vitamin is accompanied by disturbance of the normal condition of the skin, gastrointestinal tract and nervous system.
- Phosphorus takes part in many physiological processes, including energy metabolism, regulates the acid-alkaline balance, part 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.
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The energy value or calorific value is the amount of energy released in the human body from food in the digestive process. Energy value of the product is measured in kilo-calories (kcal) or kilo joules (kJ) per 100 gr. product. Kcal used to measure energy value of food is also called “food calorie”, therefore, when specifying the caloric content in (kilo)calories prefix kilo is often omitted. Detailed tables of energy values for the Russian products you can watch .
Nutritional value — carbohydrates, fats and proteins in the product.
Nutritional value of a food product — a set of properties of foodstuff at which presence physiological satisfied 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 strong heating. Many vitamins are unstable and “lost” during cooking or processing food.