Nutritional value and chemical composition.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie value | 683 kCal | 1684 kCal | 40.6% | 5.9% | 247 g |
| Proteins | 0.7 g | 76 g | 0.9% | 0.1% | 10857 g |
| Fats | 75 g | 56 g | 133.9% | 19.6% | 75 g |
| Carbohydrates | 1.3 g | 219 g | 0.6% | 0.1% | 16846 g |
| Water | 16 g | 2273 g | 0.7% | 0.1% | 14206 g |
| Ash | 0.3 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 430 μg | 900 μg | 47.8% | 7% | 209 g |
| beta Carotene | 0.2 mg | 5 mg | 4% | 0.6% | 2500 g |
| Vitamin B2, riboflavin | 0.1 mg | 1.8 mg | 5.6% | 0.8% | 1800 g |
| Vitamin B4, choline | 18.8 mg | 500 mg | 3.8% | 0.6% | 2660 g |
| Vitamin B5, pantothenic | 0.05 mg | 5 mg | 1% | 0.1% | 10000 g |
| Vitamin B6, pyridoxine | 0.02 mg | 2 mg | 1% | 0.1% | 10000 g |
| Vitamin B12, cobalamin | 0.07 μg | 3 μg | 2.3% | 0.3% | 4286 g |
| Vitamin C, ascorbic | 0.2 mg | 90 mg | 0.2% | 45000 g | |
| Vitamin D, calciferol | 0.9 μg | 10 μg | 9% | 1.3% | 1111 g |
| Vitamin E, alpha tocopherol, TE | 21 mg | 15 mg | 140% | 20.5% | 71 g |
| Vitamin K, phylloquinone | 7 μg | 120 μg | 5.8% | 0.8% | 1714 g |
| Vitamin PP, NE | 0.1 mg | 20 mg | 0.5% | 0.1% | 20000 g |
| niacin | 0.1 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 20 mg | 2500 mg | 0.8% | 0.1% | 12500 g |
| Calcium, Ca | 13 mg | 1000 mg | 1.3% | 0.2% | 7692 g |
| Magnesium, Mg | 0.4 mg | 400 mg | 0.1% | 100000 g | |
| Sodium, Na | 15 mg | 1300 mg | 1.2% | 0.2% | 8667 g |
| Sulfur, S | 7 mg | 1000 mg | 0.7% | 0.1% | 14286 g |
| Phosphorus, P | 16 mg | 800 mg | 2% | 0.3% | 5000 g |
| Trace Elements | |||||
| Iron, Fe | 0.2 mg | 18 mg | 1.1% | 0.2% | 9000 g |
| Manganese, Mn | 0.004 mg | 2 mg | 0.2% | 50000 g | |
| Copper, Cu | 6 μg | 1000 μg | 0.6% | 0.1% | 16667 g |
| Selenium, Se | 1 μg | 55 μg | 1.8% | 0.3% | 5500 g |
| Fluorine, F | 2.8 μg | 4000 μg | 0.1% | 142857 g | |
| Zinc, Zn | 120 mg | 12 mg | 1000% | 146.4% | 10 g |
| Digestible carbohydrates | |||||
| Mono- and disaccharides (sugars) | 1.3 g | max 100 г | |||
| Essential Amino Acids | 0.307 g | ~ | |||
| Arginine * | 0.022 g | ~ | |||
| valine | 0.036 g | ~ | |||
| Histidine * | 0.03 g | ~ | |||
| leucine | 0.066 g | ~ | |||
| lysine | 0.04 g | ~ | |||
| methionine | 0.015 g | ~ | |||
| threonine | 0.041 g | ~ | |||
| tryptophan | 0.037 g | ~ | |||
| phenylalanine | 0.036 g | ~ | |||
| Replaceable amino acids | 0.413 g | ~ | |||
| alanine | 0.031 g | ~ | |||
| Aspartic acid | 0.05 g | ~ | |||
| glycine | 0.021 g | ~ | |||
| Glutamic acid | 0.125 g | ~ | |||
| Proline | 0.042 g | ~ | |||
| serine | 0.047 g | ~ | |||
| tyrosine | 0.036 g | ~ | |||
| Cysteine | 0.009 g | ~ | |||
| Sterols | |||||
| Cholesterol | 210 mg | max 300 mg | |||
| Saturated fatty acids | |||||
| Saturated fatty acids | 28.44 g | max 18.7 г | |||
| 4: 0 Oily | 2.45 g | ~ | |||
| 6: 0 Nylon | 1.1 g | ~ | |||
| 8: 0 Caprylic | 0.32 g | ~ | |||
| 10: 0 Capric | 1.21 g | ~ | |||
| 12: 0 Lauric | 1.97 g | ~ | |||
| 14: 0 Myristic | 4.23 g | ~ | |||
| 16: 0 Palmitic | 11.82 g | ~ | |||
| 18: 0 Stearin | 5.02 g | ~ | |||
| Monounsaturated fatty acids | 22.68 g | min 16.8 г | 135% | 19.8% | |
| 14: 1 Myristoleic | 1.3 g | ~ | |||
| 16: 1 Palmitoleic | 2.04 g | ~ | |||
| 18: 1 Olein (omega-9) | 19.13 g | ~ | |||
| Polyunsaturated fatty acids | 20.38 g | from 11.2 to 20.6 | 100% | 14.6% | |
| 18: 2 Linoleic | 20.3 g | ~ | |||
| 18: 3 Linolenic | 0.08 g | ~ | |||
| Omega-3 fatty acids | 0.08 g | from 0.9 to 3.7 | 8.9% | 1.3% | |
| Omega-6 fatty acids | 20.3 g | from 4.7 to 16.8 | 120.8% | 17.7% |
The energy value is 683 kcal.
- Vitamin A is responsible for normal development, reproductive function, skin and eye health, and maintaining immunity.
- 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.
- Zinc is a part of more than 300 enzymes, participates in the processes of synthesis and decomposition of carbohydrates, proteins, fats, nucleic acids and in the regulation of the expression of a number of genes. Insufficient consumption leads to anemia, secondary immunodeficiency, liver cirrhosis, sexual dysfunction, and fetal malformations. Recent studies have revealed the ability of high doses of zinc to disrupt copper absorption and thereby contribute to the development of anemia.
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.