Nutritional value and chemical composition.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie value | 399 kCal | 1684 kCal | 23.7% | 5.9% | 422 g |
| Proteins | 8.5 g | 76 g | 11.2% | 2.8% | 894 g |
| Fats | 10.8 g | 56 g | 19.3% | 4.8% | 519 g |
| Carbohydrates | 66.7 g | 219 g | 30.5% | 7.6% | 328 g |
| organic acids | 0.3 g | ~ | |||
| Alimentary fiber | 2.8 g | 20 g | 14% | 3.5% | 714 g |
| Water | 9.6 g | 2273 g | 0.4% | 0.1% | 23677 g |
| Ash | 1.3 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 41 μg | 900 μg | 4.6% | 1.2% | 2195 g |
| Retinol | 0.038 mg | ~ | |||
| beta Carotene | 0.02 mg | 5 mg | 0.4% | 0.1% | 25000 g |
| Vitamin B1, thiamine | 0.12 mg | 1.5 mg | 8% | 2% | 1250 g |
| Vitamin B2, riboflavin | 0.05 mg | 1.8 mg | 2.8% | 0.7% | 3600 g |
| Vitamin B4, choline | 47 mg | 500 mg | 9.4% | 2.4% | 1064 g |
| Vitamin B5, pantothenic | 0.24 mg | 5 mg | 4.8% | 1.2% | 2083 g |
| Vitamin B6, pyridoxine | 0.14 mg | 2 mg | 7% | 1.8% | 1429 g |
| Vitamin B9, folate | 21 μg | 400 μg | 5.3% | 1.3% | 1905 g |
| Vitamin E, alpha tocopherol, TE | 1.3 mg | 15 mg | 8.7% | 2.2% | 1154 g |
| Vitamin H, biotin | 1.4 μg | 50 μg | 2.8% | 0.7% | 3571 g |
| Vitamin PP, NE | 2.5 mg | 20 mg | 12.5% | 3.1% | 800 g |
| niacin | 1.1 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 109 mg | 2500 mg | 4.4% | 1.1% | 2294 g |
| Calcium, Ca | 22 mg | 1000 mg | 2.2% | 0.6% | 4545 g |
| Magnesium, Mg | 14 mg | 400 mg | 3.5% | 0.9% | 2857 g |
| Sodium, Na | 315 mg | 1300 mg | 24.2% | 6.1% | 413 g |
| Sulfur, S | 61 mg | 1000 mg | 6.1% | 1.5% | 1639 g |
| Phosphorus, P | 80 mg | 800 mg | 10% | 2.5% | 1000 g |
| Chlorine, Cl | 546 mg | 2300 mg | 23.7% | 5.9% | 421 g |
| Trace Elements | |||||
| Iron, Fe | 1.9 mg | 18 mg | 10.6% | 2.7% | 947 g |
| Iodine, I | 3.5 μg | 150 μg | 2.3% | 0.6% | 4286 g |
| Cobalt, Co | 2.3 μg | 10 μg | 23% | 5.8% | 435 g |
| Manganese, Mn | 0.514 mg | 2 mg | 25.7% | 6.4% | 389 g |
| Copper, Cu | 94 μg | 1000 μg | 9.4% | 2.4% | 1064 g |
| Molybdenum, Mo. | 10.8 μg | 70 μg | 15.4% | 3.9% | 648 g |
| Fluorine, F | 16 μg | 4000 μg | 0.4% | 0.1% | 25000 g |
| Chrome, Cr | 2.3 μg | 50 μg | 4.6% | 1.2% | 2174 g |
| Zinc, Zn | 0.6 mg | 12 mg | 5% | 1.3% | 2000 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 51.1 g | ~ | |||
| Mono- and disaccharides (sugars) | 15.6 g | max 100 г | |||
| Glucose (dextrose) | 7.45 g | ~ | |||
| lactose | 0.03 g | ~ | |||
| Maltose | 1.05 g | ~ | |||
| sucrose | 0.1 g | ~ | |||
| fructose | 6.47 g | ~ | |||
| Essential Amino Acids | |||||
| Arginine * | 0.34 g | ~ | |||
| valine | 0.39 g | ~ | |||
| Histidine * | 0.17 g | ~ | |||
| Isoleucine | 0.36 g | ~ | |||
| leucine | 0.67 g | ~ | |||
| lysine | 0.23 g | ~ | |||
| methionine | 0.14 g | ~ | |||
| Methionine + Cysteine | 0.3 g | ~ | |||
| threonine | 0.27 g | ~ | |||
| tryptophan | 0.09 g | ~ | |||
| phenylalanine | 0.41 g | ~ | |||
| Phenylalanine + Tyrosine | 0.63 g | ~ | |||
| Replaceable amino acids | |||||
| alanine | 0.28 g | ~ | |||
| Aspartic acid | 0.31 g | ~ | |||
| glycine | 0.29 g | ~ | |||
| Glutamic acid | 2.46 g | ~ | |||
| Proline | 0.78 g | ~ | |||
| serine | 0.42 g | ~ | |||
| tyrosine | 0.21 g | ~ | |||
| Cysteine | 0.17 g | ~ | |||
| Sterols | |||||
| Cholesterol | 34 mg | max 300 mg | |||
| Saturated fatty acids | |||||
| Saturated fatty acids | 7.1 g | max 18.7 г | |||
| 8: 0 Caprylic | 0.63 g | ~ | |||
| 10: 0 Capric | 1.72 g | ~ | |||
| 12: 0 Lauric | 1.35 g | ~ | |||
| 14: 0 Myristic | 1.53 g | ~ | |||
| 16: 0 Palmitic | 1.28 g | ~ | |||
| 18: 0 Stearin | 0.35 g | ~ | |||
| 20: 0 Arachinic | 0.02 g | ~ | |||
| Monounsaturated fatty acids | 1.79 g | min 16.8 г | 10.7% | 2.7% | |
| 14: 1 Myristoleic | 0.34 g | ~ | |||
| 16: 1 Palmitoleic | 0.33 g | ~ | |||
| 18: 1 Olein (omega-9) | 1.09 g | ~ | |||
| 20: 1 Gadoleic (omega-9) | 0.01 g | ~ | |||
| Polyunsaturated fatty acids | 0.61 g | from 11.2 to 20.6 | 5.4% | 1.4% | |
| 18: 2 Linoleic | 0.36 g | ~ | |||
| 18: 3 Linolenic | 0.03 g | ~ | |||
| Omega-3 fatty acids | 0.03 g | from 0.9 to 3.7 | 3.3% | 0.8% | |
| Omega-6 fatty acids | 0.36 g | from 4.7 to 16.8 | 7.7% | 1.9% |
The energy value is 399 kcal.
- Piece = 20 gr (79.8 kcal)
- 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.
- Chlorine necessary for the formation and secretion of hydrochloric acid in the body.
- Cobalt is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism.
- 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.
- Molybdenum is a cofactor of many enzymes that provide the metabolism of sulfur-containing amino acids, purines and pyrimidines.
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.