Nutritional value and chemical composition.
The table shows the content of nutrients (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams edible part.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie value | 176 kCal | 1684 kCal | 10.5% | 6% | 957 g |
| Proteins | 19.44 g | 76 g | 25.6% | 14.5% | 391 g |
| Fats | 10.35 g | 56 g | 18.5% | 10.5% | 541 g |
| Water | 70.28 g | 2273 g | 3.1% | 1.8% | 3234 g |
| Ash | 0.88 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 30 μg | 900 μg | 3.3% | 1.9% | 3000 g |
| Retinol | 0.03 mg | ~ | |||
| Vitamin B1, thiamine | 0.067 mg | 1.5 mg | 4.5% | 2.6% | 2239 g |
| Vitamin B2, riboflavin | 0.133 mg | 1.8 mg | 7.4% | 4.2% | 1353 g |
| Vitamin B5, pantothenic | 0.964 mg | 5 mg | 19.3% | 11% | 519 g |
| Vitamin B6, pyridoxine | 0.385 mg | 2 mg | 19.3% | 11% | 519 g |
| Vitamin B9, folate | 6 μg | 400 μg | 1.5% | 0.9% | 6667 g |
| Vitamin B12, cobalamin | 0.34 μg | 3 μg | 11.3% | 6.4% | 882 g |
| Vitamin C, ascorbic | 2 mg | 90 mg | 2.2% | 1.3% | 4500 g |
| Vitamin PP, NE | 7.551 mg | 20 mg | 37.8% | 21.5% | 265 g |
| Macronutrients | |||||
| Potassium, K | 211 mg | 2500 mg | 8.4% | 4.8% | 1185 g |
| Calcium, Ca | 11 mg | 1000 mg | 1.1% | 0.6% | 9091 g |
| Magnesium, Mg | 23 mg | 400 mg | 5.8% | 3.3% | 1739 g |
| Sodium, Na | 72 mg | 1300 mg | 5.5% | 3.1% | 1806 g |
| Sulfur, S | 194.4 mg | 1000 mg | 19.4% | 11% | 514 g |
| Phosphorus, P | 160 mg | 800 mg | 20% | 11.4% | 500 g |
| Trace Elements | |||||
| Iron, Fe | 0.87 mg | 18 mg | 4.8% | 2.7% | 2069 g |
| Copper, Cu | 50 μg | 1000 μg | 5% | 2.8% | 2000 g |
| Zinc, Zn | 1.43 mg | 12 mg | 11.9% | 6.8% | 839 g |
| Sterols | |||||
| Cholesterol | 71 mg | max 300 mg |
The energy value is 176 kcal.
- serving 2.96 oz = 84 g (147.8 kCal)
Bratwurst, sausage, chicken, cooked rich in vitamins and minerals such as: vitamin B5 – 19,3%, vitamin B6 – 19,3%, vitamin B12 – 11,3%, vitamin PP – 37,8%, phosphorus – 20%, zinc – 11,9 %
- Vitamin B5 participates in protein, fat, carbohydrate metabolism, cholesterol metabolism, the synthesis of a number of hormones, hemoglobin, promotes the absorption of amino acids and sugars in the intestine, supports the function of the adrenal cortex. Lack of pantothenic acid can lead to damage to the skin and mucous membranes.
- Vitamin B6 participates in the maintenance of the immune response, inhibition and excitation processes in the central nervous system, in the conversion of amino acids, in the metabolism of tryptophan, lipids and nucleic acids, contributes to the normal formation of erythrocytes, maintenance of the normal level of homocysteine in the blood. Insufficient intake of vitamin B6 is accompanied by a decrease in appetite, a violation of the condition of the skin, the development of homocysteinemia, anemia.
- Vitamin B12 plays an important role in the metabolism and conversion of amino acids. Folate and vitamin B12 are interrelated vitamins and are involved in blood formation. 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 vitamin intake is accompanied by disruption of the normal state of the skin, gastrointestinal tract and nervous system.
- 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.
- 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.
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