Calorie Capital sausages. 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 value234 kCal1684 kCal13.9%5.9%720 g
Proteins12.2 g76 g16.1%6.9%623 g
Fats20.3 g56 g36.3%15.5%276 g
Carbohydrates0.5 g219 g0.2%0.1%43800 g
Water64.2 g2273 g2.8%1.2%3540 g
Ash2.8 g~
Vitamins
Vitamin B1, thiamine0.23 mg1.5 mg15.3%6.5%652 g
Vitamin B2, riboflavin0.14 mg1.8 mg7.8%3.3%1286 g
Vitamin B6, pyridoxine0.2 mg2 mg10%4.3%1000 g
Vitamin B9, folate2.98 μg400 μg0.7%0.3%13423 g
Vitamin E, alpha tocopherol, TE0.3 mg15 mg2%0.9%5000 g
Vitamin PP, NE4.7 mg20 mg23.5%10%426 g
niacin2.2 mg~
Macronutrients
Potassium, K209 mg2500 mg8.4%3.6%1196 g
Calcium, Ca21 mg1000 mg2.1%0.9%4762 g
Magnesium, Mg23 mg400 mg5.8%2.5%1739 g
Sodium, Na858 mg1300 mg66%28.2%152 g
Sulfur, S122 mg1000 mg12.2%5.2%820 g
Phosphorus, P143 mg800 mg17.9%7.6%559 g
Trace Elements
Iron, Fe1.5 mg18 mg8.3%3.5%1200 g
Digestible carbohydrates
Mono- and disaccharides (sugars)0.5 gmax 100 г
Essential Amino Acids
Arginine *0.73 g~
valine0.58 g~
Histidine *0.42 g~
Isoleucine0.55 g~
leucine1.01 g~
lysine0.77 g~
methionine0.22 g~
Methionine + Cysteine0.39 g~
threonine0.56 g~
tryptophan0.14 g~
phenylalanine0.48 g~
Phenylalanine + Tyrosine0.93 g~
Replaceable amino acids
alanine0.6 g~
Aspartic acid1.13 g~
Hydroxyproline0.21 g~
glycine0.55 g~
Glutamic acid1.73 g~
Proline0.41 g~
serine0.5 g~
tyrosine0.45 g~
Cysteine0.17 g~
Sterols
Cholesterol40 mgmax 300 mg
Saturated fatty acids
Saturated fatty acids6.5 gmax 18.7 г
14: 0 Myristic0.3 g~
15: 0 Pentadecanoic0.04 g~
16: 0 Palmitic3.78 g~
17: 0 Margarine0.06 g~
18: 0 Stearin2.16 g~
Monounsaturated fatty acids10.09 gmin 16.8 г60.1%25.7%
14: 1 Myristoleic0.07 g~
16: 1 Palmitoleic1.06 g~
18: 1 Olein (omega-9)8.96 g~
Polyunsaturated fatty acids2.18 gfrom 11.2 to 20.619.5%8.3%
18: 2 Linoleic1.92 g~
18: 3 Linolenic0.16 g~
20: 4 Arachidonic0.1 g~
Omega-3 fatty acids0.16 gfrom 0.9 to 3.717.8%7.6%
Omega-6 fatty acids2.02 gfrom 4.7 to 16.843%18.4%
 

The energy value is 234 kcal.

  • Piece = 50 gr (117 kcal)
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Capital sausages rich in vitamins and minerals such as: vitamin B1 – 15,3%, vitamin PP – 23,5%, phosphorus – 17,9%
  • Vitamin B1 is part of the most important enzymes of carbohydrate and energy metabolism, which provide the body with energy and plastic substances, as well as the metabolism of branched-chain amino acids. Lack of this vitamin leads to serious disorders of the nervous, digestive and cardiovascular systems.
  • 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.
Tags: calorie content 234 kcal, chemical composition, nutritional value, vitamins, minerals, what is useful Capital sausages, calories, nutrients, useful properties Capital sausages

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.

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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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