Nutritional value and chemical composition.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie value | 253 kCal | 1684 kCal | 15% | 5.9% | 666 g |
| Proteins | 2.2 g | 76 g | 2.9% | 1.1% | 3455 g |
| Fats | 0.1 g | 56 g | 0.2% | 0.1% | 56000 g |
| Carbohydrates | 59 g | 219 g | 26.9% | 10.6% | 371 g |
| organic acids | 2.3 g | ~ | |||
| Alimentary fiber | 14.9 g | 20 g | 74.5% | 29.4% | 134 g |
| Water | 20 g | 2273 g | 0.9% | 0.4% | 11365 g |
| Ash | 1.5 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 3 μg | 900 μg | 0.3% | 0.1% | 30000 g |
| beta Carotene | 0.02 mg | 5 mg | 0.4% | 0.2% | 25000 g |
| Vitamin B1, thiamine | 0.02 mg | 1.5 mg | 1.3% | 0.5% | 7500 g |
| Vitamin B2, riboflavin | 0.04 mg | 1.8 mg | 2.2% | 0.9% | 4500 g |
| Vitamin B4, choline | 17.6 mg | 500 mg | 3.5% | 1.4% | 2841 g |
| Vitamin B5, pantothenic | 0.245 mg | 5 mg | 4.9% | 1.9% | 2041 g |
| Vitamin B6, pyridoxine | 0.125 mg | 2 mg | 6.3% | 2.5% | 1600 g |
| Vitamin C, ascorbic | 2 mg | 90 mg | 2.2% | 0.9% | 4500 g |
| Vitamin E, alpha tocopherol, TE | 1 mg | 15 mg | 6.7% | 2.6% | 1500 g |
| Vitamin K, phylloquinone | 3 μg | 120 μg | 2.5% | 1% | 4000 g |
| Vitamin PP, NE | 1.2 mg | 20 mg | 6% | 2.4% | 1667 g |
| niacin | 0.9 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 580 mg | 2500 mg | 23.2% | 9.2% | 431 g |
| Calcium, Ca | 111 mg | 1000 mg | 11.1% | 4.4% | 901 g |
| Magnesium, Mg | 30 mg | 400 mg | 7.5% | 3% | 1333 g |
| Sodium, Na | 12 mg | 1300 mg | 0.9% | 0.4% | 10833 g |
| Sulfur, S | 9.3 mg | 1000 mg | 0.9% | 0.4% | 10753 g |
| Phosphorus, P | 77 mg | 800 mg | 9.6% | 3.8% | 1039 g |
| Trace Elements | |||||
| Iron, Fe | 6 mg | 18 mg | 33.3% | 13.2% | 300 g |
| Manganese, Mn | 0.09 mg | 2 mg | 4.5% | 1.8% | 2222 g |
| Copper, Cu | 191 μg | 1000 μg | 19.1% | 7.5% | 524 g |
| Selenium, Se | 1.3 μg | 55 μg | 2.4% | 0.9% | 4231 g |
| Zinc, Zn | 0.2 mg | 12 mg | 1.7% | 0.7% | 6000 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 3.4 g | ~ | |||
| Mono- and disaccharides (sugars) | 55.6 g | max 100 г | |||
| Saturated fatty acids | |||||
| Saturated fatty acids | 0.052 g | max 18.7 г | |||
| Polyunsaturated fatty acids | |||||
| Omega-3 fatty acids | 0.016 g | from 0.9 to 3.7 | 1.8% | 0.7% | |
| Omega-6 fatty acids | 0.077 g | from 4.7 to 16.8 | 1.6% | 0.6% |
The energy value is 253 kcal.
- 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.
- Calcium is the main component of our bones, acts as a regulator of the nervous system, participates in muscle contraction. Calcium deficiency leads to demineralization of the spine, pelvic bones and lower extremities, increases the risk of osteoporosis.
- Iron is a part of proteins of various functions, including enzymes. Participates in the transport of electrons, oxygen, ensures the course of redox reactions and activation of peroxidation. Insufficient consumption leads to hypochromic anemia, myoglobin-deficient atony of skeletal muscles, increased fatigue, myocardiopathy, atrophic gastritis.
- Copper is a part of enzymes with redox activity and involved in iron metabolism, stimulates the absorption of proteins and carbohydrates. Participates in the processes of providing the tissues of the human body with oxygen. The deficiency is manifested by disorders in the formation of the cardiovascular system and skeleton, the development of connective tissue dysplasia.
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.