Calorie content Boiled pike, 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 value98 kCal1684 kCal5.8%5.9%1718 g
Proteins21.3 g76 g28%28.6%357 g
Fats1.3 g56 g2.3%2.3%4308 g
Water74.9 g2273 g3.3%3.4%3035 g
Ash2.5 g~
Vitamins
Vitamin A, RE10 μg900 μg1.1%1.1%9000 g
Retinol0.01 mg~
Vitamin B1, thiamine0.08 mg1.5 mg5.3%5.4%1875 g
Vitamin B2, riboflavin0.11 mg1.8 mg6.1%6.2%1636 g
Vitamin C, ascorbic1 mg90 mg1.1%1.1%9000 g
Vitamin E, alpha tocopherol, TE0.8 mg15 mg5.3%5.4%1875 g
Vitamin PP, NE6.8 mg20 mg34%34.7%294 g
niacin3.3 mg~
Macronutrients
Potassium, K187 mg2500 mg7.5%7.7%1337 g
Calcium, Ca48 mg1000 mg4.8%4.9%2083 g
Magnesium, Mg30 mg400 mg7.5%7.7%1333 g
Sodium, Na648 mg1300 mg49.8%50.8%201 g
Phosphorus, P180 mg800 mg22.5%23%444 g
Trace Elements
Iron, Fe0.7 mg18 mg3.9%4%2571 g
Sterols
Cholesterol73 mgmax 300 mg
Saturated fatty acids
Saturated fatty acids0.2 gmax 18.7 г
 

The energy value is 98 kcal.

Boiled pike, 1-340 each rich in vitamins and minerals such as: vitamin PP – 34%, phosphorus – 22,5%
  • 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.
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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 foods.

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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