Calorie content Fried chickens, 2-14 each. Chemical composition and nutritional value.

Nutritional value and chemical composition.

The table shows the content of nutrients (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams edible part.
NutrientQuantityNorm**% of the norm in 100 g% of the norm in 100 kcal100% normal
Calorie value261 kCal1684 kCal15.5%5.9%645 g
Proteins24 g76 g31.6%12.1%317 g
Fats18.3 g56 g32.7%12.5%306 g
Carbohydrates0.1 g219 g219000 g
Water53.9 g2273 g2.4%0.9%4217 g
Ash3.7 g~
Vitamins
Vitamin A, RE70 μg900 μg7.8%3%1286 g
Retinol0.07 mg~
Vitamin B1, thiamine0.07 mg1.5 mg4.7%1.8%2143 g
Vitamin B2, riboflavin0.15 mg1.8 mg8.3%3.2%1200 g
Vitamin E, alpha tocopherol, TE1.2 mg15 mg8%3.1%1250 g
Vitamin PP, NE13.4 mg20 mg67%25.7%149 g
niacin9 mg~
Macronutrients
Potassium, K235 mg2500 mg9.4%3.6%1064 g
Calcium, Ca44 mg1000 mg4.4%1.7%2273 g
Magnesium, Mg22 mg400 mg5.5%2.1%1818 g
Sodium, Na1131 mg1300 mg87%33.3%115 g
Phosphorus, P178 mg800 mg22.3%8.5%449 g
Trace Elements
Iron, Fe1.9 mg18 mg10.6%4.1%947 g
Digestible carbohydrates
Mono- and disaccharides (sugars)0.1 gmax 100 г
Sterols
Cholesterol74 mgmax 300 mg
Saturated fatty acids
Saturated fatty acids4.5 gmax 18.7 г
 

The energy value is 261 kcal.

Fried chicken, 2-14 each rich in vitamins and minerals such as: vitamin PP – 67%, phosphorus – 22,3%
  • 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.
  • 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.
Tags: calorie content 261 kcal, chemical composition, nutritional value, vitamins, minerals, what is useful for fried chickens, 2-14 each, calories, nutrients, useful properties fried chickens, 2-14 each

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.

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