Calorie Apple puree. Chemical composition and nutritional value.

Nutritional value and chemical composition.

The table shows the content of nutrients (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams edible part.
NutrientQuantityNorm**% of the norm in 100 g% of the norm in 100 kcal100% normal
Calorie value82 kCal1684 kCal4.9%6%2054 g
Proteins0.6 g76 g0.8%1%12667 g
Fats0.2 g56 g0.4%0.5%28000 g
Carbohydrates19 g219 g8.7%10.6%1153 g
organic acids0.6 g~
Alimentary fiber1.1 g20 g5.5%6.7%1818 g
Water78.2 g2273 g3.4%4.1%2907 g
Ash0.3 g~
Vitamins
Vitamin B1, thiamine0.01 mg1.5 mg0.7%0.9%15000 g
Vitamin B2, riboflavin0.02 mg1.8 mg1.1%1.3%9000 g
Vitamin C, ascorbic1.6 mg90 mg1.8%2.2%5625 g
Vitamin E, alpha tocopherol, TE0.2 mg15 mg1.3%1.6%7500 g
Vitamin PP, NE0.5 mg20 mg2.5%3%4000 g
niacin0.4 mg~
Macronutrients
Potassium, K124 mg2500 mg5%6.1%2016 g
Calcium, Ca12 mg1000 mg1.2%1.5%8333 g
Magnesium, Mg7 mg400 mg1.8%2.2%5714 g
Sodium, Na1 mg1300 mg0.1%0.1%130000 g
Phosphorus, P17 mg800 mg2.1%2.6%4706 g
Trace Elements
Iron, Fe1.3 mg18 mg7.2%8.8%1385 g
Digestible carbohydrates
Starch and dextrins0.2 g~
Mono- and disaccharides (sugars)18.8 gmax 100 г
 

The energy value is 82 kcal.

 
  • Tablespoon (“on top” except liquid foods) = 30 g (24.6 kcal)
  • Teaspoon (“top” except liquid foods) = 10 g (8.2 kcal)
Tags: calorie content 82 kcal, chemical composition, nutritional value, vitamins, minerals, how Apple puree is useful, calories, nutrients, useful properties of Apple puree

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 foods.

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.

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