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 | 15 kCal | 1684 kCal | 0.9% | 6% | 11227 g |
| Proteins | 1.15 g | 76 g | 1.5% | 10% | 6609 g |
| Fats | 0.18 g | 56 g | 0.3% | 2% | 31111 g |
| Carbohydrates | 0.27 g | 219 g | 0.1% | 0.7% | 81111 g |
| Alimentary fiber | 2.8 g | 20 g | 14% | 93.3% | 714 g |
| Water | 94.29 g | 2273 g | 4.1% | 27.3% | 2411 g |
| Ash | 1.3 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 94 μg | 900 μg | 10.4% | 69.3% | 957 g |
| beta Carotene | 1.133 mg | 5 mg | 22.7% | 151.3% | 441 g |
| Vitamin B1, thiamine | 0.059 mg | 1.5 mg | 3.9% | 26% | 2542 g |
| Vitamin B2, riboflavin | 0.062 mg | 1.8 mg | 3.4% | 22.7% | 2903 g |
| Vitamin B4, choline | 15.4 mg | 500 mg | 3.1% | 20.7% | 3247 g |
| Vitamin B5, pantothenic | 0.826 mg | 5 mg | 16.5% | 110% | 605 g |
| Vitamin B6, pyridoxine | 0.016 mg | 2 mg | 0.8% | 5.3% | 12500 g |
| Vitamin B9, folate | 78 μg | 400 μg | 19.5% | 130% | 513 g |
| Vitamin C, ascorbic | 3.3 mg | 90 mg | 3.7% | 24.7% | 2727 g |
| Vitamin E, alpha tocopherol, TE | 0.4 mg | 15 mg | 2.7% | 18% | 3750 g |
| Vitamin K, phylloquinone | 211.9 μg | 120 μg | 176.6% | 1177.3% | 57 g |
| Vitamin PP, NE | 0.312 mg | 20 mg | 1.6% | 10.7% | 6410 g |
| Macronutrients | |||||
| Potassium, K | 245 mg | 2500 mg | 9.8% | 65.3% | 1020 g |
| Calcium, Ca | 46 mg | 1000 mg | 4.6% | 30.7% | 2174 g |
| Magnesium, Mg | 13 mg | 400 mg | 3.3% | 22% | 3077 g |
| Sodium, Na | 19 mg | 1300 mg | 1.5% | 10% | 6842 g |
| Sulfur, S | 11.5 mg | 1000 mg | 1.2% | 8% | 8696 g |
| Phosphorus, P | 22 mg | 800 mg | 2.8% | 18.7% | 3636 g |
| Trace Elements | |||||
| Iron, Fe | 0.72 mg | 18 mg | 4% | 26.7% | 2500 g |
| Manganese, Mn | 0.385 mg | 2 mg | 19.3% | 128.7% | 519 g |
| Copper, Cu | 87 μg | 1000 μg | 8.7% | 58% | 1149 g |
| Selenium, Se | 0.2 μg | 55 μg | 0.4% | 2.7% | 27500 g |
| Fluorine, F | 6.7 μg | 4000 μg | 0.2% | 1.3% | 59701 g |
| Zinc, Zn | 0.69 mg | 12 mg | 5.8% | 38.7% | 1739 g |
| Digestible carbohydrates | |||||
| Mono- and disaccharides (sugars) | 0.23 g | max 100 г | |||
| Essential Amino Acids | |||||
| Arginine * | 0.057 g | ~ | |||
| valine | 0.058 g | ~ | |||
| Histidine * | 0.021 g | ~ | |||
| Isoleucine | 0.066 g | ~ | |||
| leucine | 0.09 g | ~ | |||
| lysine | 0.058 g | ~ | |||
| methionine | 0.013 g | ~ | |||
| threonine | 0.046 g | ~ | |||
| tryptophan | 0.005 g | ~ | |||
| phenylalanine | 0.049 g | ~ | |||
| Replaceable amino acids | |||||
| alanine | 0.057 g | ~ | |||
| Aspartic acid | 0.119 g | ~ | |||
| glycine | 0.053 g | ~ | |||
| Glutamic acid | 0.152 g | ~ | |||
| Proline | 0.054 g | ~ | |||
| serine | 0.045 g | ~ | |||
| tyrosine | 0.037 g | ~ | |||
| Cysteine | 0.009 g | ~ | |||
| Saturated fatty acids | |||||
| Saturated fatty acids | 0.042 g | max 18.7 г | |||
| 14: 0 Myristic | 0.003 g | ~ | |||
| 16: 0 Palmitic | 0.038 g | ~ | |||
| 18: 0 Stearin | 0.002 g | ~ | |||
| Monounsaturated fatty acids | 0.004 g | min 16.8 г | |||
| 18: 1 Olein (omega-9) | 0.004 g | ~ | |||
| Polyunsaturated fatty acids | 0.081 g | from 11.2 to 20.6 | 0.7% | 4.7% | |
| 18: 2 Linoleic | 0.069 g | ~ | |||
| 18: 3 Linolenic | 0.012 g | ~ | |||
| Omega-3 fatty acids | 0.012 g | from 0.9 to 3.7 | 1.3% | 8.7% | |
| Omega-6 fatty acids | 0.069 g | from 4.7 to 16.8 | 1.5% | 10% |
The energy value is 15 kcal.
Escariole salad, boiled rich in vitamins and minerals such as: beta-carotene – 22,7%, vitamin B5 – 16,5%, vitamin B9 – 19,5%, vitamin K – 176,6%, manganese – 19,3%
- B-carotene is provitamin A and has antioxidant properties. 6 mcg of beta-carotene is equivalent to 1 mcg of vitamin A.
- 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 as a coenzyme, they participate in the metabolism of nucleic acids and amino acids. Folate deficiency leads to impaired synthesis of nucleic acids and protein, which results in inhibition of cell growth and division, especially in rapidly proliferating tissues: bone marrow, intestinal epithelium, etc. Insufficient consumption of folate during pregnancy is one of the causes of prematurity, malnutrition, congenital malformations and developmental disorders of the child. A strong association has been shown between folate and homocysteine levels and the risk of cardiovascular disease.
- 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.
- 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.
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