Calorie content Apricot puree. 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 value60 kCal1684 kCal3.6%6%2807 g
Proteins1.2 g76 g1.6%2.7%6333 g
Carbohydrates13.9 g219 g6.3%10.5%1576 g
Alimentary fiber0.6 g20 g3%5%3333 g
Water83 g2273 g3.7%6.2%2739 g
Ash0.4 g~
Vitamins
Vitamin A, RE500 μg900 μg55.6%92.7%180 g
beta Carotene3 mg5 mg60%100%167 g
Vitamin B1, thiamine0.02 mg1.5 mg1.3%2.2%7500 g
Vitamin B2, riboflavin0.03 mg1.8 mg1.7%2.8%6000 g
Vitamin C, ascorbic5 mg90 mg5.6%9.3%1800 g
Vitamin PP, NE0.03 mg20 mg0.2%0.3%66667 g
Macronutrients
Potassium, K283 mg2500 mg11.3%18.8%883 g
Calcium, Ca26 mg1000 mg2.6%4.3%3846 g
Silicon, Si4 mg30 mg13.3%22.2%750 g
Magnesium, Mg7 mg400 mg1.8%3%5714 g
Sulfur, S5 mg1000 mg0.5%0.8%20000 g
Phosphorus, P24 mg800 mg3%5%3333 g
Chlorine, Cl1 mg2300 mg230000 g
Trace Elements
Bohr, B120 μg~
Vanadium, V22 μg~
Iron, Fe0.6 mg18 mg3.3%5.5%3000 g
Iodine, I0.5 μg150 μg0.3%0.5%30000 g
Cobalt, Co1 μg10 μg10%16.7%1000 g
Manganese, Mn0.2 mg2 mg10%16.7%1000 g
Copper, Cu130 μg1000 μg13%21.7%769 g
Fluorine, F10 μg4000 μg0.3%0.5%40000 g
Chrome, Cr0.8 μg50 μg1.6%2.7%6250 g
Zinc, Zn0.08 mg12 mg0.7%1.2%15000 g
Digestible carbohydrates
Mono- and disaccharides (sugars)13.9 gmax 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)
Apricot puree rich in vitamins and minerals such as: vitamin A – 55,6%, beta-carotene – 60%, potassium – 11,3%, silicon – 13,3%, copper – 13%
  • 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.
Tags: calorie content 60 kcal, chemical composition, nutritional value, vitamins, minerals, how Apricot puree is useful, calories, nutrients, useful properties of Apricot puree

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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