Contents
Nutritional value and chemical composition of “Veal 1 cat.”.
The table shows the contents of nutrients (calories, proteins, fats, carbohydrates, vitamins and minerals) in 100 grams of edible portion.
| Nutrient | The number | Norm** | % of normal in 100 g | % of normal 100 kcal | 100% of the norm |
| Calorie | 97 kcal | 1684 kcal | 5.8% | 6% | 1736 g |
| Proteins | 19.7 g | 76 g | 25.9% | 26.7% | 386 g |
| Fats | 2 g | 56 g | 3.6% | 3.7% | 2800 g |
| Water | 77.3 g | 2273 g | 3.4% | 3.5% | 2940 g |
| Ash | 1 g | ~ | |||
| Vitamins | |||||
| Vitamin B1, thiamine | 0.14 mg | 1.5 mg | 9.3% | 9.6% | 1071 g |
| Vitamin B2, Riboflavin | 0.23 mg | 1.8 mg | 12.8% | 13.2% | 783 g |
| Vitamin B4, choline | 105 mg | 500 mg | 21% | 21.6% | 476 g |
| Vitamin B5, Pantothenic | 0.95 mg | 5 mg | 19% | 19.6% | 526 g |
| Vitamin B6, pyridoxine | 0.38 mg | 2 mg | 19% | 19.6% | 526 g |
| Vitamin B9, folate | 5.8 mcg | 400 mcg | 1.5% | 1.5% | 6897 g |
| Vitamin B12, cobalamin | 2.1 mcg | 3 mg | 70% | 72.2% | 143 g |
| Vitamin E, alpha-tocopherol, TE | 0.2 mg | 15 mg | 1.3% | 1.3% | 7500 g |
| Vitamin H, Biotin | 5 µg | 50 mcg | 10% | 10.3% | 1000 g |
| Vitamin RR | 9.9 mg | 20 mg | 49.5% | 51% | 202 g |
| Niacin | 5.8 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 345 mg | 2500 mg | 13.8% | 14.2% | 725 g |
| Calcium, Ca | 12 mg | 1000 mg | 1.2% | 1.2% | 8333 g |
| Magnesium, Mg | 24 mg | 400 mg | 6% | 6.2% | 1667 g |
| Sodium, Na | 108 mg | 1300 mg | 8.3% | 8.6% | 1204 g |
| Sulfur, S | 213 mg | 1000 mg | 21.3% | 22% | 469 g |
| Phosphorus, Ph | 206 mg | 800 mg | 25.8% | 26.6% | 388 g |
| Chlorine, Cl | 72 mg | 2300 mg | 3.1% | 3.2% | 3194 g |
| Trace elements | |||||
| Iron, Fe | 2.9 mg | 18 mg | 16.1% | 16.6% | 621 g |
| Iodine, I | 2.7 µg | 150 mcg | 1.8% | 1.9% | 5556 g |
| Cobalt, Co | 5 µg | 10 µg | 50% | 51.5% | 200 g |
| Manganese, Mn | 0.0339 mg | 2 mg | 1.7% | 1.8% | 5900 g |
| Copper, Cu | 228 µg | 1000 mcg | 22.8% | 23.5% | 439 g |
| Nickel, Ni | 1.3 µg | ~ | |||
| Fluorine, F | 88 mcg | 4000 mg | 2.2% | 2.3% | 4545 g |
| Zinc, Zn | 3.17 mg | 12 mg | 26.4% | 27.2% | 379 g |
| Essential amino acids | |||||
| Arginine* | 1.28 g | ~ | |||
| Valine | 1.16 g | ~ | |||
| Histidine* | 0.74 g | ~ | |||
| Isoleucine | 1 g | ~ | |||
| Leucine | 1.48 g | ~ | |||
| Lysine | 1.68 g | ~ | |||
| Methionine | 0.41 g | ~ | |||
| Methionine + Cysteine | 0.65 g | ~ | |||
| Threonine | 0.86 g | ~ | |||
| Tryptophan | 0.25 g | ~ | |||
| Phenylalanine | 0.79 g | ~ | |||
| Phenylalanine+Tyrosine | 1.48 g | ~ | |||
| Amino acid | |||||
| Alanine | 1.12 g | ~ | |||
| Aspartic acid | 1.84 g | ~ | |||
| Hydroxyproline | 0.27 g | ~ | |||
| Glycine | 0.95 g | ~ | |||
| Glutamic acid | 3.33 g | ~ | |||
| Proline | 0.76 g | ~ | |||
| Serine | 0.81 g | ~ | |||
| Tyrosine | 0.69 g | ~ | |||
| Cysteine | 0.24 g | ~ | |||
| Sterols (sterols) | |||||
| Cholesterol | 100 mg | max 300 mg | |||
| Saturated fatty acids | |||||
| Unsaturated fatty acids | 0.8 g | max 18.7 g | |||
| 14:0 Myristic | 0.06 g | ~ | |||
| 15:0 Pentadecanoic | 0.01 g | ~ | |||
| 16:0 Palmitic | 0.44 g | ~ | |||
| 17:0 Margarine | 0.02 g | ~ | |||
| 18:0 Stearic | 0.26 g | ~ | |||
| Monounsaturated fatty acids | 0.86 g | min 16.8 g | 5.1% | 5.3% | |
| 14:1 Mirandolina | 0.02 g | ~ | |||
| 16:1 Palmitoleic | 0.08 g | ~ | |||
| 18:1 Oleic (omega-9) | 0.69 g | ~ | |||
| Polyunsaturated fatty acids | 0.13 g | from 11.2 to 20.6 g | 1.2% | 1.2% | |
| 18:2 Linoleic | 0.08 g | ~ | |||
| 18:3 Linolenic | 0.03 g | ~ | |||
| 20:4 Arachidonic | 0.02 g | ~ | |||
| Omega-3 fatty acids | 0.03 g | from 0.9 to 3.7 g | 3.3% | 3.4% | |
| Omega-6 fatty acids | 0.1 g | from 4.7 to 16.8 g | 2.1% | 2.2% |
The energy value of Veal 1 cat. is – 97 kcal.
Veal 1 cat. is rich in such vitamins and minerals as: vitamin B2 – 12,8 %, choline – 21 %, vitamin B5 – 19 %, vitamin B6 – 19 %, vitamin B12 – 70 %, vitamin PP – 49,5 %, potassium – 13,8 %, phosphorus and 25.8 %, iron and 16.1 %, cobalt – 50 %, copper of 22.8 %, zinc – 26,4 %
What are the advantages of Veal?
- Vitamin B2 participates in oxidation-reduction reactions, promotes the receptivity of the colors by the visual analyzer and dark adaptation. Insufficient intake of vitamin B2 is accompanied by violation of the condition of the skin, mucous membranes, violation of light, and twilight vision.
- Choline is part of lecithin, plays a role in the synthesis and metabolism of phospholipids in the liver, is a source of free methyl groups, acts as a lipotropic factor.
- Vitamin B5 is involved in protein, fat, carbohydrate metabolism, cholesterol metabolism, synthesis of some hormones, hemoglobin, promotes the absorption of amino acids and sugars in the intestinal tract, supports the function of the adrenal cortex. Lack of Pantothenic acid can lead to skin lesions and mucous membranes.
- Vitamin B6 is involved in maintaining an immune response, processes of inhibition and excitation in the Central nervous system, in transformations of amino acids, tryptophan metabolism, lipids, and nucleic acids contributes to normal formation of red blood cells, to maintain normal levels of homocysteine in the blood. Insufficient intake of vitamin B6 is accompanied by a decreased appetite, and disorders of the skin, development of found, anemia.
- Vitamin B12 plays an important role in the metabolism and conversion of amino acids. Folate and vitamin B12 are interrelated in vitamins, involved in hematopoiesis. A lack of vitamin B12 leads to the development of partial or secondary folate deficiency as well as anemia, leukopenia, thrombocytopenia.
- Vitamin PP participates in redox reactions of energy metabolism. Insufficient intake of vitamins is accompanied by disturbance of the normal condition of the skin, gastrointestinal tract, and nervous system.
- Potassium is the major intracellular ion that participates in the regulation of water, acid, and electrolyte balance, involved in the processes of nerve impulses, regulation of blood pressure.
- 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.
- Cobalt is part of vitamin B12. Activates enzymes in the metabolism of fatty acids and metabolism of folic acid.
- Copper is part of enzymes with redox activity involved in iron metabolism and stimulates the absorption of proteins and carbohydrates. The processes involved in providing tissues with oxygen. Deficiency is manifested by malformations of the cardiovascular system and skeleton, development of connective tissue dysplasia.
- Zinc is part of over 300 enzymes involved in the processes of synthesis and breakdown of carbohydrates, proteins, fats, nucleic acids, and in the regulation of expression of several genes. Insufficient intake leads to anemia, secondary immunodeficiency, liver cirrhosis, sexual dysfunction, presence of fetal malformations. Research in recent years revealed the ability of high doses of zinc can disrupt copper absorption and thus contribute to the development of anemia.
Glossarium
The energy value or calorific value is the amount of energy released in the human body from food in the digestive process. The energy value of the product is measured in kilocalories (kcal) or kilojoules (kJ) per 100 gr. product. Kcal used to measure the 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 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 strong heating. Many vitamins are unstable and “lost” during cooking or processing food.