Calorie content Boiled cod, 1-340 each. 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 value79 kCal1684 kCal4.7%5.9%2132 g
Proteins17.9 g76 g23.6%29.9%425 g
Fats0.8 g56 g1.4%1.8%7000 g
Water78.8 g2273 g3.5%4.4%2885 g
Ash2.5 g~
Vitamin A, RE10 μg900 μg1.1%1.4%9000 g
Retinol0.01 mg~
Vitamin B1, thiamine0.07 mg1.5 mg4.7%5.9%2143 g
Vitamin B2, riboflavin0.05 mg1.8 mg2.8%3.5%3600 g
Vitamin C, ascorbic0.6 mg90 mg0.7%0.9%15000 g
Vitamin E, alpha tocopherol, TE1.1 mg15 mg7.3%9.2%1364 g
Vitamin PP, NE6.4 mg20 mg32%40.5%313 g
niacin2 mg~
Potassium, K233 mg2500 mg9.3%11.8%1073 g
Calcium, Ca33 mg1000 mg3.3%4.2%3030 g
Magnesium, Mg24 mg400 mg6%7.6%1667 g
Sodium, Na671 mg1300 mg51.6%65.3%194 g
Phosphorus, P181 mg800 mg22.6%28.6%442 g
Trace Elements
Iron, Fe0.7 mg18 mg3.9%4.9%2571 g
Cholesterol44 mgmax 300 mg
Saturated fatty acids
Saturated fatty acids0.1 gmax 18.7 г

The energy value is 79 kcal.

Boiled cod, 1-340 each rich in vitamins and minerals such as: vitamin PP – 32%, phosphorus – 22,6%
  • 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.
  • Phosphorus takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is a part of phospholipids, nucleotides and nucleic acids, is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, rickets.
Tags: calorie content 79 kcal, chemical composition, nutritional value, vitamins, minerals, how is boiled cod useful, 1-340 each, calories, nutrients, useful properties Boiled cod, 1-340 each

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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