Calorie Boiled beef sausage. 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 value165 kCal1684 kCal9.8%5.9%1021 g
Proteins15 g76 g19.7%11.9%507 g
Fats11.7 g56 g20.9%12.7%479 g
Carbohydrates0.2 g219 g0.1%0.1%109500 g
Alimentary fiber0.1 g20 g0.5%0.3%20000 g
Water69.7 g2273 g3.1%1.9%3261 g
Ash3.3 g~
Vitamins
Vitamin B1, thiamine0.06 mg1.5 mg4%2.4%2500 g
Vitamin B2, riboflavin0.13 mg1.8 mg7.2%4.4%1385 g
Vitamin E, alpha tocopherol, TE0.4 mg15 mg2.7%1.6%3750 g
Vitamin PP, NE6.4 mg20 mg32%19.4%313 g
niacin3.5 mg~
Macronutrients
Potassium, K281 mg2500 mg11.2%6.8%890 g
Calcium, Ca23 mg1000 mg2.3%1.4%4348 g
Magnesium, Mg21 mg400 mg5.3%3.2%1905 g
Sodium, Na959 mg1300 mg73.8%44.7%136 g
Sulfur, S150 mg1000 mg15%9.1%667 g
Phosphorus, P209 mg800 mg26.1%15.8%383 g
Trace Elements
Iron, Fe3.5 mg18 mg19.4%11.8%514 g
Digestible carbohydrates
Mono- and disaccharides (sugars)0.1 gmax 100 г
Sterols
Cholesterol453 mgmax 300 mg
Saturated fatty acids
Saturated fatty acids3.3 gmax 18.7 г
 

The energy value is 165 kcal.

Boiled beef sausage rich in vitamins and minerals such as: vitamin PP – 32%, potassium – 11,2%, phosphorus – 26,1%, iron – 19,4%
  • Vitamin PP participates in redox reactions of energy metabolism. Insufficient vitamin intake is accompanied by disruption of the normal state of the skin, gastrointestinal tract and nervous system.
  • potassium is the main intracellular ion that takes part in the regulation of water, acid and electrolyte balance, participates in the processes of nerve impulses, pressure regulation.
  • Phosphorus takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is a part of phospholipids, nucleotides and nucleic acids, is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, rickets.
  • Iron is a part of proteins of various functions, including enzymes. Participates in the transport of electrons, oxygen, ensures the course of redox reactions and activation of peroxidation. Insufficient consumption leads to hypochromic anemia, myoglobin-deficient atony of skeletal muscles, increased fatigue, myocardiopathy, atrophic gastritis.
Tags: calorie content 165 kcal, chemical composition, nutritional value, vitamins, minerals, what is the use of boiled beef sausage, calories, nutrients, useful properties of boiled beef sausage

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.

Leave a Reply