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 | 412 kCal | 1684 kCal | 24.5% | 5.9% | 409 g |
| Proteins | 15.2 g | 76 g | 20% | 4.9% | 500 g |
| Fats | 39 g | 56 g | 69.6% | 16.9% | 144 g |
| Water | 45 g | 2273 g | 2% | 0.5% | 5051 g |
| Ash | 0.8 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 20 μg | 900 μg | 2.2% | 0.5% | 4500 g |
| Retinol | 0.02 mg | ~ | |||
| Vitamin B1, thiamine | 0.08 mg | 1.5 mg | 5.3% | 1.3% | 1875 g |
| Vitamin B2, riboflavin | 0.23 mg | 1.8 mg | 12.8% | 3.1% | 783 g |
| Vitamin B4, choline | 58 mg | 500 mg | 11.6% | 2.8% | 862 g |
| Vitamin B5, pantothenic | 0.55 mg | 5 mg | 11% | 2.7% | 909 g |
| Vitamin B6, pyridoxine | 0.48 mg | 2 mg | 24% | 5.8% | 417 g |
| Vitamin B9, folate | 4.1 μg | 400 μg | 1% | 0.2% | 9756 g |
| Vitamin E, alpha tocopherol, TE | 0.3 mg | 15 mg | 2% | 0.5% | 5000 g |
| Vitamin PP, NE | 8.6 mg | 20 mg | 43% | 10.4% | 233 g |
| niacin | 5.2 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 240 mg | 2500 mg | 9.6% | 2.3% | 1042 g |
| Calcium, Ca | 12 mg | 1000 mg | 1.2% | 0.3% | 8333 g |
| Magnesium, Mg | 30 mg | 400 mg | 7.5% | 1.8% | 1333 g |
| Sodium, Na | 91 mg | 1300 mg | 7% | 1.7% | 1429 g |
| Sulfur, S | 169 mg | 1000 mg | 16.9% | 4.1% | 592 g |
| Phosphorus, P | 165 mg | 800 mg | 20.6% | 5% | 485 g |
| Chlorine, Cl | 87 mg | 2300 mg | 3.8% | 0.9% | 2644 g |
| Trace Elements | |||||
| Iron, Fe | 2.4 mg | 18 mg | 13.3% | 3.2% | 750 g |
| Iodine, I | 4 μg | 150 μg | 2.7% | 0.7% | 3750 g |
| Cobalt, Co | 11 μg | 10 μg | 110% | 26.7% | 91 g |
| Manganese, Mn | 0.02 mg | 2 mg | 1% | 0.2% | 10000 g |
| Copper, Cu | 240 μg | 1000 μg | 24% | 5.8% | 417 g |
| Molybdenum, Mo. | 9 μg | 70 μg | 12.9% | 3.1% | 778 g |
| Chrome, Cr | 8 μg | 50 μg | 16% | 3.9% | 625 g |
| Essential Amino Acids | |||||
| Arginine * | 1.02 g | ~ | |||
| valine | 0.77 g | ~ | |||
| Histidine * | 0.39 g | ~ | |||
| Isoleucine | 0.69 g | ~ | |||
| leucine | 1.28 g | ~ | |||
| lysine | 1.26 g | ~ | |||
| methionine | 0.4 g | ~ | |||
| Methionine + Cysteine | 0.52 g | ~ | |||
| threonine | 0.68 g | ~ | |||
| tryptophan | 0.21 g | ~ | |||
| phenylalanine | 0.63 g | ~ | |||
| Phenylalanine + Tyrosine | 1.18 g | ~ | |||
| Replaceable amino acids | |||||
| alanine | 1.01 g | ~ | |||
| Aspartic acid | 1.45 g | ~ | |||
| Hydroxyproline | 0.29 g | ~ | |||
| glycine | 1.09 g | ~ | |||
| Glutamic acid | 2.38 g | ~ | |||
| Proline | 0.73 g | ~ | |||
| serine | 0.63 g | ~ | |||
| tyrosine | 0.55 g | ~ | |||
| Cysteine | 0.12 g | ~ | |||
| Sterols | |||||
| Cholesterol | 110 mg | max 300 mg | |||
| Saturated fatty acids | |||||
| Saturated fatty acids | 9.5 g | max 18.7 г | |||
| 12: 0 Lauric | 0.05 g | ~ | |||
| 14: 0 Myristic | 0.35 g | ~ | |||
| 15: 0 Pentadecanoic | 0.05 g | ~ | |||
| 16: 0 Palmitic | 6.81 g | ~ | |||
| 17: 0 Margarine | 0.1 g | ~ | |||
| 18: 0 Stearin | 2.01 g | ~ | |||
| 20: 0 Arachinic | 0.06 g | ~ | |||
| Monounsaturated fatty acids | 18.49 g | min 16.8 г | 110.1% | 26.7% | |
| 14: 1 Myristoleic | 0.03 g | ~ | |||
| 16: 1 Palmitoleic | 1.98 g | ~ | |||
| 17: 1 Heptadecene | 0.07 g | ~ | |||
| 18: 1 Olein (omega-9) | 15.96 g | ~ | |||
| 20: 1 Gadoleic (omega-9) | 0.45 g | ~ | |||
| Polyunsaturated fatty acids | 6.53 g | from 11.2 to 20.6 | 58.3% | 14.2% | |
| 18: 2 Linoleic | 5.89 g | ~ | |||
| 18: 3 Linolenic | 0.52 g | ~ | |||
| 20: 4 Arachidonic | 0.12 g | ~ | |||
| Omega-3 fatty acids | 0.52 g | from 0.9 to 3.7 | 57.8% | 14% | |
| Omega-6 fatty acids | 6.01 g | from 4.7 to 16.8 | 100% | 24.3% |
The energy value is 412 kcal.
Goose 1 cat. rich in vitamins and minerals such as: vitamin B2 – 12,8%, choline – 11,6%, vitamin B5 – 11%, vitamin B6 – 24%, vitamin PP – 43%, phosphorus – 20,6%, iron – 13,3%, cobalt – 110%, copper – 24%, molybdenum – 12,9%, chromium – 16%
- Vitamin B2 participates in redox reactions, enhances the color sensitivity of the visual analyzer and dark adaptation. Insufficient intake of vitamin B2 is accompanied by a violation of the condition of the skin, mucous membranes, impaired light and twilight vision.
- Mixed is a part of lecithin, plays a role in the synthesis and metabolism of phospholipids in the liver, is a source of free methyl groups, acts as a lipotropic factor.
- 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 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.
- 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.
- Cobalt is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism.
- 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.
- Molybdenum is a cofactor of many enzymes that provide the metabolism of sulfur-containing amino acids, purines and pyrimidines.
- Chrome participates in the regulation of blood glucose levels, enhancing the effect of insulin. Deficiency leads to decreased glucose tolerance.
RECIPES WITH THE PRODUCT Goose 1 cat.
Tags: calorie content 412 kcal, chemical composition, nutritional value, vitamins, minerals, what is useful Goose 1 cat., calories, nutrients, useful properties Goose 1 cat.
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.