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 | 250 kCal | 1684 kCal | 14.8% | 5.9% | 674 g |
| Proteins | 3.69 g | 76 g | 4.9% | 2% | 2060 g |
| Fats | 0.47 g | 56 g | 0.8% | 0.3% | 11915 g |
| Carbohydrates | 35.15 g | 219 g | 16.1% | 6.4% | 623 g |
| Alimentary fiber | 44.5 g | 20 g | 222.5% | 89% | 45 g |
| Water | 10.92 g | 2273 g | 0.5% | 0.2% | 20815 g |
| Ash | 5.28 g | ~ | |||
| Vitamins | |||||
| Vitamin B1, thiamine | 0.03 mg | 1.5 mg | 2% | 0.8% | 5000 g |
| Vitamin B2, riboflavin | 0.074 mg | 1.8 mg | 4.1% | 1.6% | 2432 g |
| Vitamin B6, pyridoxine | 2.414 mg | 2 mg | 120.7% | 48.3% | 83 g |
| Vitamin C, ascorbic | 173.2 mg | 90 mg | 192.4% | 77% | 52 g |
| Vitamin PP, NE | 19.983 mg | 20 mg | 99.9% | 40% | 100 g |
| Macronutrients | |||||
| Potassium, K | 2189 mg | 2500 mg | 87.6% | 35% | 114 g |
| Calcium, Ca | 342 mg | 1000 mg | 34.2% | 13.7% | 292 g |
| Magnesium, Mg | 158 mg | 400 mg | 39.5% | 15.8% | 253 g |
| Sodium, Na | 10 mg | 1300 mg | 0.8% | 0.3% | 13000 g |
| Sulfur, S | 36.9 mg | 1000 mg | 3.7% | 1.5% | 2710 g |
| Phosphorus, P | 47 mg | 800 mg | 5.9% | 2.4% | 1702 g |
| Trace Elements | |||||
| Iron, Fe | 8.42 mg | 18 mg | 46.8% | 18.7% | 214 g |
| Zinc, Zn | 0.92 mg | 12 mg | 7.7% | 3.1% | 1304 g |
| Digestible carbohydrates | |||||
| Glucose (dextrose) | 4.66 g | ~ | |||
| sucrose | 9.22 g | ~ | |||
| fructose | 4.28 g | ~ | |||
| Fatty acid | |||||
| Transgender | 0.009 g | max 1.9 г | |||
| Saturated fatty acids | |||||
| Saturated fatty acids | 0.244 g | max 18.7 г | |||
| Monounsaturated fatty acids | 0.169 g | min 16.8 г | 1% | 0.4% | |
| Polyunsaturated fatty acids | 0.163 g | from 11.2 to 20.6 | 1.5% | 0.6% | |
| 18: 3 Linolenic | 0.098 g | ~ | |||
| 18: 3 Omega-3, alpha linolenic | 0.098 g | ~ | |||
| Omega-3 fatty acids | 0.098 g | from 0.9 to 3.7 | 10.9% | 4.4% |
The energy value is 250 kcal.
Baobab Fruit Powder rich in vitamins and minerals such as: vitamin B6 – 120,7%, vitamin C – 192,4%, vitamin PP – 99,9%, potassium – 87,6%, calcium – 34,2%, magnesium – 39,5, 46,8%, iron – XNUMX%
- 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 C participates in redox reactions, the functioning of the immune system, promotes the absorption of iron. Deficiency leads to loose and bleeding gums, nosebleeds due to increased permeability and fragility of the blood capillaries.
- 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.
- 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.
- Calcium is the main component of our bones, acts as a regulator of the nervous system, participates in muscle contraction. Calcium deficiency leads to demineralization of the spine, pelvic bones and lower extremities, increases the risk of osteoporosis.
- Magnesium participates in energy metabolism, synthesis of proteins, nucleic acids, has a stabilizing effect on membranes, is necessary to maintain homeostasis of calcium, potassium and sodium. Lack of magnesium leads to hypomagnesemia, an increased risk of developing hypertension, heart disease.
- Iron is a part of proteins of various functions, including enzymes. Participates in the transport of electrons, oxygen, ensures the course of redox reactions and activation of peroxidation. Insufficient consumption leads to hypochromic anemia, myoglobin-deficient atony of skeletal muscles, increased fatigue, myocardiopathy, atrophic gastritis.
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