Nutritional value and chemical composition.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie value | 60 kCal | 1684 kCal | 3.6% | 6% | 2807 g |
| Proteins | 1.2 g | 76 g | 1.6% | 2.7% | 6333 g |
| Carbohydrates | 13.9 g | 219 g | 6.3% | 10.5% | 1576 g |
| Alimentary fiber | 0.6 g | 20 g | 3% | 5% | 3333 g |
| Water | 83 g | 2273 g | 3.7% | 6.2% | 2739 g |
| Ash | 0.4 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 500 μg | 900 μg | 55.6% | 92.7% | 180 g |
| beta Carotene | 3 mg | 5 mg | 60% | 100% | 167 g |
| Vitamin B1, thiamine | 0.02 mg | 1.5 mg | 1.3% | 2.2% | 7500 g |
| Vitamin B2, riboflavin | 0.03 mg | 1.8 mg | 1.7% | 2.8% | 6000 g |
| Vitamin C, ascorbic | 5 mg | 90 mg | 5.6% | 9.3% | 1800 g |
| Vitamin PP, NE | 0.03 mg | 20 mg | 0.2% | 0.3% | 66667 g |
| Macronutrients | |||||
| Potassium, K | 283 mg | 2500 mg | 11.3% | 18.8% | 883 g |
| Calcium, Ca | 26 mg | 1000 mg | 2.6% | 4.3% | 3846 g |
| Silicon, Si | 4 mg | 30 mg | 13.3% | 22.2% | 750 g |
| Magnesium, Mg | 7 mg | 400 mg | 1.8% | 3% | 5714 g |
| Sulfur, S | 5 mg | 1000 mg | 0.5% | 0.8% | 20000 g |
| Phosphorus, P | 24 mg | 800 mg | 3% | 5% | 3333 g |
| Chlorine, Cl | 1 mg | 2300 mg | 230000 g | ||
| Trace Elements | |||||
| Bohr, B | 120 μg | ~ | |||
| Vanadium, V | 22 μg | ~ | |||
| Iron, Fe | 0.6 mg | 18 mg | 3.3% | 5.5% | 3000 g |
| Iodine, I | 0.5 μg | 150 μg | 0.3% | 0.5% | 30000 g |
| Cobalt, Co | 1 μg | 10 μg | 10% | 16.7% | 1000 g |
| Manganese, Mn | 0.2 mg | 2 mg | 10% | 16.7% | 1000 g |
| Copper, Cu | 130 μg | 1000 μg | 13% | 21.7% | 769 g |
| Fluorine, F | 10 μg | 4000 μg | 0.3% | 0.5% | 40000 g |
| Chrome, Cr | 0.8 μg | 50 μg | 1.6% | 2.7% | 6250 g |
| Zinc, Zn | 0.08 mg | 12 mg | 0.7% | 1.2% | 15000 g |
| Digestible carbohydrates | |||||
| Mono- and disaccharides (sugars) | 13.9 g | max 100 г |
The energy value is 60 kcal.
- Tablespoon (“on top” except liquid foods) = 30 g (18 kcal)
- Teaspoon (“top” except liquid foods) = 10 g (6 kcal)
- Vitamin A is responsible for normal development, reproductive function, skin and eye health, and maintaining immunity.
- B-carotene is provitamin A and has antioxidant properties. 6 mcg of beta-carotene is equivalent to 1 mcg of vitamin A.
- 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.
- Silicon is included as a structural component in glycosaminoglycans and stimulates collagen synthesis.
- Copper is a part of enzymes with redox activity and involved in iron metabolism, stimulates the absorption of proteins and carbohydrates. Participates in the processes of providing the tissues of the human body with oxygen. The deficiency is manifested by disorders in the formation of the cardiovascular system and skeleton, the development of connective tissue dysplasia.
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.