Calorie content Black radish. 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 value36 kCal1684 kCal2.1%5.8%4678 g
Proteins1.9 g76 g2.5%6.9%4000 g
Fats0.2 g56 g0.4%1.1%28000 g
Carbohydrates6.7 g219 g3.1%8.6%3269 g
organic acids0.1 g~
Alimentary fiber2.1 g20 g10.5%29.2%952 g
Water88 g2273 g3.9%10.8%2583 g
Ash1 g~
Vitamins
Vitamin A, RE3 μg900 μg0.3%0.8%30000 g
beta Carotene0.02 mg5 mg0.4%1.1%25000 g
Vitamin B1, thiamine0.03 mg1.5 mg2%5.6%5000 g
Vitamin B2, riboflavin0.03 mg1.8 mg1.7%4.7%6000 g
Vitamin B5, pantothenic0.18 mg5 mg3.6%10%2778 g
Vitamin B6, pyridoxine0.06 mg2 mg3%8.3%3333 g
Vitamin B9, folate14 μg400 μg3.5%9.7%2857 g
Vitamin C, ascorbic29 mg90 mg32.2%89.4%310 g
Vitamin E, alpha tocopherol, TE0.1 mg15 mg0.7%1.9%15000 g
Vitamin K, phylloquinone1.5 μg120 μg1.3%3.6%8000 g
Vitamin PP, NE0.6 mg20 mg3%8.3%3333 g
niacin0.3 mg~
Macronutrients
Potassium, K357 mg2500 mg14.3%39.7%700 g
Calcium, Ca35 mg1000 mg3.5%9.7%2857 g
Silicon, Si41 mg30 mg136.7%379.7%73 g
Magnesium, Mg22 mg400 mg5.5%15.3%1818 g
Sodium, Na13 mg1300 mg1%2.8%10000 g
Sulfur, S31 mg1000 mg3.1%8.6%3226 g
Phosphorus, P26 mg800 mg3.3%9.2%3077 g
Chlorine, Cl238 mg2300 mg10.3%28.6%966 g
Trace Elements
Aluminum, Al286.9 μg~
Bohr, B28.1 μg~
Vanadium, V47.1 μg~
Iron, Fe1.2 mg18 mg6.7%18.6%1500 g
Iodine, I0.6 μg150 μg0.4%1.1%25000 g
Cobalt, Co3.9 μg10 μg39%108.3%256 g
Lithium, Li15.5 μg~
Manganese, Mn0.033 mg2 mg1.7%4.7%6061 g
Copper, Cu30 μg1000 μg3%8.3%3333 g
Molybdenum, Mo.15 μg70 μg21.4%59.4%467 g
Nickel, Ni1 μg~
Rubidium, Rb110 μg~
Selenium, Se0.1 μg55 μg0.2%0.6%55000 g
Fluorine, F6 μg4000 μg0.2%0.6%66667 g
Chrome, Cr1 μg50 μg2%5.6%5000 g
Zinc, Zn0.27 mg12 mg2.3%6.4%4444 g
Digestible carbohydrates
Starch and dextrins0.3 g~
Mono- and disaccharides (sugars)6.4 gmax 100 г
Saturated fatty acids
Saturated fatty acids0.021 gmax 18.7 г
Polyunsaturated fatty acids
Omega-3 fatty acids0.036 gfrom 0.9 to 3.74%11.1%
Omega-6 fatty acids0.012 gfrom 4.7 to 16.80.3%0.8%
 

The energy value is 36 kcal.

Radish black rich in vitamins and minerals such as: vitamin C – 32,2%, potassium – 14,3%, silicon – 136,7%, cobalt – 39%, molybdenum – 21,4%
  • 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.
  • 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.
  • Cobalt is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism.
  • Molybdenum is a cofactor of many enzymes that provide the metabolism of sulfur-containing amino acids, purines and pyrimidines.
RECIPES WITH THE PRODUCT Black radish
Tags: calorie content 36 kcal, chemical composition, nutritional value, vitamins, minerals, what is useful Black radish, calories, nutrients, useful properties Black radish

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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