Calorie content Apple compote. Canned food. 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 value93 kCal1684 kCal5.5%5.9%1811 g
Proteins0.2 g76 g0.3%0.3%38000 g
Fats0.2 g56 g0.4%0.4%28000 g
Carbohydrates22.3 g219 g10.2%11%982 g
organic acids0.4 g~
Alimentary fiber1.7 g20 g8.5%9.1%1176 g
Water75 g2273 g3.3%3.5%3031 g
Ash0.2 g~
Vitamin B1, thiamine0.01 mg1.5 mg0.7%0.8%15000 g
Vitamin B2, riboflavin0.02 mg1.8 mg1.1%1.2%9000 g
Vitamin B6, pyridoxine0.05 mg2 mg2.5%2.7%4000 g
Vitamin B9, folate0.2 μg400 μg0.1%0.1%200000 g
Vitamin C, ascorbic1.8 mg90 mg2%2.2%5000 g
Vitamin E, alpha tocopherol, TE0.1 mg15 mg0.7%0.8%15000 g
Vitamin PP, NE0.2 mg20 mg1%1.1%10000 g
niacin0.2 mg~
Potassium, K45 mg2500 mg1.8%1.9%5556 g
Calcium, Ca10 mg1000 mg1%1.1%10000 g
Magnesium, Mg5 mg400 mg1.3%1.4%8000 g
Sodium, Na1 mg1300 mg0.1%0.1%130000 g
Phosphorus, P6 mg800 mg0.8%0.9%13333 g
Trace Elements
Iron, Fe0.2 mg18 mg1.1%1.2%9000 g
Digestible carbohydrates
Starch and dextrins0.3 g~
Mono- and disaccharides (sugars)22 gmax 100 г

The energy value is 93 kcal.

Tags: calorie content 93 kcal, chemical composition, nutritional value, vitamins, minerals, what makes Apple compote useful. Canned food, calories, nutrients, useful properties Apple compote. Canned food

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.

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