Nutritional value and chemical composition.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie value | 14 kCal | 1684 kCal | 0.8% | 5.7% | 12029 g |
| Proteins | 0.8 g | 76 g | 1.1% | 7.9% | 9500 g |
| Fats | 0.1 g | 56 g | 0.2% | 1.4% | 56000 g |
| Carbohydrates | 2.5 g | 219 g | 1.1% | 7.9% | 8760 g |
| organic acids | 0.1 g | ~ | |||
| Alimentary fiber | 1 g | 20 g | 5% | 35.7% | 2000 g |
| Water | 95 g | 2273 g | 4.2% | 30% | 2393 g |
| Ash | 0.5 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 10 μg | 900 μg | 1.1% | 7.9% | 9000 g |
| beta Carotene | 0.06 mg | 5 mg | 1.2% | 8.6% | 8333 g |
| Vitamin B1, thiamine | 0.03 mg | 1.5 mg | 2% | 14.3% | 5000 g |
| Vitamin B2, riboflavin | 0.04 mg | 1.8 mg | 2.2% | 15.7% | 4500 g |
| Vitamin B4, choline | 6 mg | 500 mg | 1.2% | 8.6% | 8333 g |
| Vitamin B5, pantothenic | 0.27 mg | 5 mg | 5.4% | 38.6% | 1852 g |
| Vitamin B6, pyridoxine | 0.04 mg | 2 mg | 2% | 14.3% | 5000 g |
| Vitamin B9, folate | 4 μg | 400 μg | 1% | 7.1% | 10000 g |
| Vitamin C, ascorbic | 10 mg | 90 mg | 11.1% | 79.3% | 900 g |
| Vitamin E, alpha tocopherol, TE | 0.1 mg | 15 mg | 0.7% | 5% | 15000 g |
| Vitamin H, biotin | 0.9 μg | 50 μg | 1.8% | 12.9% | 5556 g |
| Vitamin K, phylloquinone | 16.4 μg | 120 μg | 13.7% | 97.9% | 732 g |
| Vitamin PP, NE | 0.3 mg | 20 mg | 1.5% | 10.7% | 6667 g |
| niacin | 0.2 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 141 mg | 2500 mg | 5.6% | 40% | 1773 g |
| Calcium, Ca | 23 mg | 1000 mg | 2.3% | 16.4% | 4348 g |
| Silicon, Si | 53 mg | 30 mg | 176.7% | 1262.1% | 57 g |
| Magnesium, Mg | 14 mg | 400 mg | 3.5% | 25% | 2857 g |
| Sodium, Na | 8 mg | 1300 mg | 0.6% | 4.3% | 16250 g |
| Sulfur, S | 6.5 mg | 1000 mg | 0.7% | 5% | 15385 g |
| Phosphorus, P | 42 mg | 800 mg | 5.3% | 37.9% | 1905 g |
| Chlorine, Cl | 25 mg | 2300 mg | 1.1% | 7.9% | 9200 g |
| Trace Elements | |||||
| Aluminum, Al | 425 μg | ~ | |||
| Bohr, B | 1.5 μg | ~ | |||
| Iron, Fe | 0.6 mg | 18 mg | 3.3% | 23.6% | 3000 g |
| Iodine, I | 3 μg | 150 μg | 2% | 14.3% | 5000 g |
| Cobalt, Co | 1 μg | 10 μg | 10% | 71.4% | 1000 g |
| Manganese, Mn | 0.18 mg | 2 mg | 9% | 64.3% | 1111 g |
| Copper, Cu | 100 μg | 1000 μg | 10% | 71.4% | 1000 g |
| Molybdenum, Mo. | 1 μg | 70 μg | 1.4% | 10% | 7000 g |
| Nickel, Ni | 0.01 μg | ~ | |||
| Selenium, Se | 0.3 μg | 55 μg | 0.5% | 3.6% | 18333 g |
| Fluorine, F | 17 μg | 4000 μg | 0.4% | 2.9% | 23529 g |
| Chrome, Cr | 6 μg | 50 μg | 12% | 85.7% | 833 g |
| Zinc, Zn | 0.215 mg | 12 mg | 1.8% | 12.9% | 5581 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 0.1 g | ~ | |||
| Mono- and disaccharides (sugars) | 2.4 g | max 100 г | |||
| Glucose (dextrose) | 1.3 g | ~ | |||
| sucrose | 0.1 g | ~ | |||
| fructose | 1.1 g | ~ | |||
| Essential Amino Acids | 0.153 g | ~ | |||
| Arginine * | 0.045 g | ~ | |||
| valine | 0.027 g | ~ | |||
| Histidine * | 0.01 g | ~ | |||
| Isoleucine | 0.021 g | ~ | |||
| leucine | 0.03 g | ~ | |||
| lysine | 0.026 g | ~ | |||
| methionine | 0.006 g | ~ | |||
| Methionine + Cysteine | 0.01 g | ~ | |||
| threonine | 0.021 g | ~ | |||
| tryptophan | 0.005 g | ~ | |||
| phenylalanine | 0.017 g | ~ | |||
| Phenylalanine + Tyrosine | 0.04 g | ~ | |||
| Replaceable amino acids | 0.374 g | ~ | |||
| alanine | 0.026 g | ~ | |||
| Aspartic acid | 0.053 g | ~ | |||
| glycine | 0.028 g | ~ | |||
| Glutamic acid | 0.14 g | ~ | |||
| Proline | 0.017 g | ~ | |||
| serine | 0.027 g | ~ | |||
| tyrosine | 0.021 g | ~ | |||
| Cysteine | 0.007 g | ~ | |||
| Saturated fatty acids | |||||
| Saturated fatty acids | 0.037 g | max 18.7 г | |||
| Polyunsaturated fatty acids | |||||
| Omega-3 fatty acids | 0.005 g | from 0.9 to 3.7 | 0.6% | 4.3% | |
| Omega-6 fatty acids | 0.028 g | from 4.7 to 16.8 | 0.6% | 4.3% |
The energy value is 14 kcal.
- Piece = 100 gr (14 kcal)
- Vitamin C participates in redox reactions, the functioning of the immune system, promotes the absorption of iron. Deficiency leads to loose and bleeding gums, nosebleeds due to increased permeability and fragility of the blood capillaries.
- 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.
- Silicon is included as a structural component in glycosaminoglycans and stimulates collagen synthesis.
- Chrome participates in the regulation of blood glucose levels, enhancing the effect of insulin. Deficiency leads to decreased glucose tolerance.
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.