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 | 349 kCal | 1684 kCal | 20.7% | 5.9% | 483 g |
| Proteins | 6 g | 76 g | 7.9% | 2.3% | 1267 g |
| Fats | 17.74 g | 56 g | 31.7% | 9.1% | 316 g |
| Carbohydrates | 39.81 g | 219 g | 18.2% | 5.2% | 550 g |
| Alimentary fiber | 1.4 g | 20 g | 7% | 2% | 1429 g |
| Water | 33.57 g | 2273 g | 1.5% | 0.4% | 6771 g |
| Ash | 1.47 g | ~ | |||
| Vitamins | |||||
| Vitamin B1, thiamine | 0.284 mg | 1.5 mg | 18.9% | 5.4% | 528 g |
| Vitamin B2, riboflavin | 0.175 mg | 1.8 mg | 9.7% | 2.8% | 1029 g |
| Vitamin B5, pantothenic | 0.336 mg | 5 mg | 6.7% | 1.9% | 1488 g |
| Vitamin B6, pyridoxine | 0.053 mg | 2 mg | 2.7% | 0.8% | 3774 g |
| Vitamin E, alpha tocopherol, TE | 0.88 mg | 15 mg | 5.9% | 1.7% | 1705 g |
| beta Tocopherol | 0.07 mg | ~ | |||
| gamma Tocopherol | 5.29 mg | ~ | |||
| tocopherol | 3.5 mg | ~ | |||
| Vitamin K, phylloquinone | 14.5 μg | 120 μg | 12.1% | 3.5% | 828 g |
| Vitamin PP, NE | 2.575 mg | 20 mg | 12.9% | 3.7% | 777 g |
| Macronutrients | |||||
| Potassium, K | 111 mg | 2500 mg | 4.4% | 1.3% | 2252 g |
| Calcium, Ca | 53 mg | 1000 mg | 5.3% | 1.5% | 1887 g |
| Magnesium, Mg | 19 mg | 400 mg | 4.8% | 1.4% | 2105 g |
| Sodium, Na | 428 mg | 1300 mg | 32.9% | 9.4% | 304 g |
| Sulfur, S | 60 mg | 1000 mg | 6% | 1.7% | 1667 g |
| Phosphorus, P | 87 mg | 800 mg | 10.9% | 3.1% | 920 g |
| Trace Elements | |||||
| Iron, Fe | 1.92 mg | 18 mg | 10.7% | 3.1% | 938 g |
| Manganese, Mn | 0.39 mg | 2 mg | 19.5% | 5.6% | 513 g |
| Copper, Cu | 85 μg | 1000 μg | 8.5% | 2.4% | 1176 g |
| Selenium, Se | 12.2 μg | 55 μg | 22.2% | 6.4% | 451 g |
| Zinc, Zn | 0.51 mg | 12 mg | 4.3% | 1.2% | 2353 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 26.6 g | ~ | |||
| Mono- and disaccharides (sugars) | 9.89 g | max 100 г | |||
| Glucose (dextrose) | 1.03 g | ~ | |||
| lactose | 0.15 g | ~ | |||
| Maltose | 0.82 g | ~ | |||
| sucrose | 7.14 g | ~ | |||
| fructose | 0.75 g | ~ | |||
| Essential Amino Acids | |||||
| Arginine * | 0.258 g | ~ | |||
| valine | 0.278 g | ~ | |||
| Histidine * | 0.146 g | ~ | |||
| Isoleucine | 0.234 g | ~ | |||
| leucine | 0.44 g | ~ | |||
| lysine | 0.154 g | ~ | |||
| methionine | 0.086 g | ~ | |||
| threonine | 0.178 g | ~ | |||
| tryptophan | 0.048 g | ~ | |||
| phenylalanine | 0.296 g | ~ | |||
| Replaceable amino acids | |||||
| alanine | 0.225 g | ~ | |||
| Aspartic acid | 0.324 g | ~ | |||
| glycine | 0.238 g | ~ | |||
| Glutamic acid | 1.999 g | ~ | |||
| Proline | 0.621 g | ~ | |||
| serine | 0.305 g | ~ | |||
| tyrosine | 0.185 g | ~ | |||
| Cysteine | 0.135 g | ~ | |||
| Saturated fatty acids | |||||
| Saturated fatty acids | 3.989 g | max 18.7 г | |||
| 14: 0 Myristic | 0.007 g | ~ | |||
| 16: 0 Palmitic | 1.961 g | ~ | |||
| 17: 0 Margarine | 0.012 g | ~ | |||
| 18: 0 Stearin | 1.892 g | ~ | |||
| 20: 0 Arachinic | 0.058 g | ~ | |||
| 22: 0 Begenic | 0.059 g | ~ | |||
| Monounsaturated fatty acids | 9.502 g | min 16.8 г | 56.6% | 16.2% | |
| 16: 1 Palmitoleic | 0.031 g | ~ | |||
| 18: 1 Olein (omega-9) | 9.406 g | ~ | |||
| 20: 1 Gadoleic (omega-9) | 0.065 g | ~ | |||
| Polyunsaturated fatty acids | 2.566 g | from 11.2 to 20.6 | 22.9% | 6.6% | |
| 18: 2 Linoleic | 2.421 g | ~ | |||
| 18: 3 Linolenic | 0.145 g | ~ | |||
| 18: 3 Omega-3, alpha linolenic | 0.145 g | ~ | |||
| Omega-3 fatty acids | 0.145 g | from 0.9 to 3.7 | 16.1% | 4.6% | |
| Omega-6 fatty acids | 2.421 g | from 4.7 to 16.8 | 51.5% | 14.8% |
The energy value is 349 kcal.
- stick = 21 g (73.3 kCal)
- serving 5 sticks = 107 g (373.4 kCal)
BURGER KING, French croutons rich in vitamins and minerals such as: vitamin B1 – 18,9%, vitamin K – 12,1%, vitamin PP – 12,9%, manganese – 19,5%, selenium – 22,2%
- Vitamin B1 is part of the most important enzymes of carbohydrate and energy metabolism, which provide the body with energy and plastic substances, as well as the metabolism of branched-chain amino acids. Lack of this vitamin leads to serious disorders of the nervous, digestive and cardiovascular systems.
- Vitamin K regulates blood clotting. Lack of vitamin K leads to an increase in blood clotting time, a lowered content of prothrombin in the blood.
- 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.
- Manganese participates in the formation of bone and connective tissue, is part of the enzymes involved in the metabolism of amino acids, carbohydrates, catecholamines; essential for the synthesis of cholesterol and nucleotides. Insufficient consumption is accompanied by a slowdown in growth, disorders in the reproductive system, increased fragility of bone tissue, disorders of carbohydrate and lipid metabolism.
- Selenium – an essential element of the antioxidant defense system of the human body, has an immunomodulatory effect, participates in the regulation of the action of thyroid hormones. Deficiency leads to Kashin-Beck disease (osteoarthritis with multiple deformities of the joints, spine and extremities), Keshan disease (endemic myocardiopathy), hereditary thrombastenia.
Tags: calorie content 349 kcal, chemical composition, nutritional value, vitamins, minerals, how BURGER KING is useful, French toasts, calories, nutrients, useful properties of BURGER KING, French toasts