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 | 221 kCal | 1684 kCal | 13.1% | 5.9% | 762 g |
| Proteins | 42 g | 76 g | 55.3% | 25% | 181 g |
| Fats | 5.9 g | 56 g | 10.5% | 4.8% | 949 g |
| Water | 38.5 g | 2273 g | 1.7% | 0.8% | 5904 g |
| Ash | 13.6 g | ~ | |||
| Vitamins | |||||
| Vitamin B1, thiamine | 0.02 mg | 1.5 mg | 1.3% | 0.6% | 7500 g |
| Vitamin B2, riboflavin | 0.15 mg | 1.8 mg | 8.3% | 3.8% | 1200 g |
| Vitamin B5, pantothenic | 0.865 mg | 5 mg | 17.3% | 7.8% | 578 g |
| Vitamin B6, pyridoxine | 0.34 mg | 2 mg | 17% | 7.7% | 588 g |
| Vitamin B9, folate | 17 μg | 400 μg | 4.3% | 1.9% | 2353 g |
| Vitamin B12, cobalamin | 1.62 μg | 3 μg | 54% | 24.4% | 185 g |
| Vitamin E, alpha tocopherol, TE | 1.3 mg | 15 mg | 8.7% | 3.9% | 1154 g |
| Vitamin PP, NE | 13.8 mg | 20 mg | 69% | 31.2% | 145 g |
| niacin | 6 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 536 mg | 2500 mg | 21.4% | 9.7% | 466 g |
| Calcium, Ca | 274 mg | 1000 mg | 27.4% | 12.4% | 365 g |
| Magnesium, Mg | 46 mg | 400 mg | 11.5% | 5.2% | 870 g |
| Sodium, Na | 4566 mg | 1300 mg | 351.2% | 158.9% | 28 g |
| Sulfur, S | 420 mg | 1000 mg | 42% | 19% | 238 g |
| Phosphorus, P | 413 mg | 800 mg | 51.6% | 23.3% | 194 g |
| Chlorine, Cl | 7044 mg | 2300 mg | 306.3% | 138.6% | 33 g |
| Trace Elements | |||||
| Iron, Fe | 0.7 mg | 18 mg | 3.9% | 1.8% | 2571 g |
| Selenium, Se | 54.3 μg | 55 μg | 98.7% | 44.7% | 101 g |
| Sterols | |||||
| Cholesterol | 74 mg | max 300 mg | |||
| Saturated fatty acids | |||||
| Saturated fatty acids | 1.2 g | max 18.7 г | |||
| Monounsaturated fatty acids | 2.61 g | min 16.8 г | 15.5% | 7% | |
| Polyunsaturated fatty acids | 0.697 g | from 11.2 to 20.6 | 6.2% | 2.8% | |
| Omega-3 fatty acids | 0.375 g | from 0.9 to 3.7 | 41.7% | 18.9% | |
| Omega-6 fatty acids | 0.322 g | from 4.7 to 16.8 | 6.9% | 3.1% |
The energy value is 221 kcal.
Dried bream rich in vitamins and minerals such as: vitamin B5 – 17,3%, vitamin B6 – 17%, vitamin B12 – 54%, vitamin PP – 69%, potassium – 21,4%, calcium – 27,4%, magnesium – 11,5%, phosphorus – 51,6%, chlorine – 306,3%, selenium – 98,7%
- Vitamin B5 participates in protein, fat, carbohydrate metabolism, cholesterol metabolism, the synthesis of a number of hormones, hemoglobin, promotes the absorption of amino acids and sugars in the intestine, supports the function of the adrenal cortex. Lack of pantothenic acid can lead to damage to the skin and mucous membranes.
- Vitamin B6 participates in the maintenance of the immune response, inhibition and excitation processes in the central nervous system, in the conversion of amino acids, in the metabolism of tryptophan, lipids and nucleic acids, contributes to the normal formation of erythrocytes, maintenance of the normal level of homocysteine in the blood. Insufficient intake of vitamin B6 is accompanied by a decrease in appetite, a violation of the condition of the skin, the development of homocysteinemia, anemia.
- Vitamin B12 plays an important role in the metabolism and conversion of amino acids. Folate and vitamin B12 are interrelated vitamins and are involved in blood formation. Lack of vitamin B12 leads to the development of partial or secondary folate deficiency, as well as anemia, leukopenia, thrombocytopenia.
- 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.
- 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.
- Magnesium participates in energy metabolism, synthesis of proteins, nucleic acids, has a stabilizing effect on membranes, is necessary to maintain homeostasis of calcium, potassium and sodium. Lack of magnesium leads to hypomagnesemia, an increased risk of developing hypertension, heart disease.
- 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.
- Chlorine necessary for the formation and secretion of hydrochloric acid in the body.
- 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 221 kcal, chemical composition, nutritional value, vitamins, minerals, what are the benefits of dried bream, calories, nutrients, useful properties of dried bream
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.