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 | 62 kCal | 1684 kCal | 3.7% | 6% | 2716 g |
| Proteins | 1.12 g | 76 g | 1.5% | 2.4% | 6786 g |
| Carbohydrates | 14.2 g | 219 g | 6.5% | 10.5% | 1542 g |
| organic acids | 0.33 g | ~ | |||
| Alimentary fiber | 6.5 g | 20 g | 32.5% | 52.4% | 308 g |
| Water | 72 g | 2273 g | 3.2% | 5.2% | 3157 g |
| Ash | 2.73 g | ~ | |||
| Vitamins | |||||
| beta Carotene | 7.1 mg | 5 mg | 142% | 229% | 70 g |
| Vitamin B9, folate | 400 μg | 400 μg | 100% | 161.3% | 100 g |
| Vitamin C, ascorbic | 31.5 mg | 90 mg | 35% | 56.5% | 286 g |
| Vitamin E, alpha tocopherol, TE | 6 mg | 15 mg | 40% | 64.5% | 250 g |
| Macronutrients | |||||
| Potassium, K | 1310 mg | 2500 mg | 52.4% | 84.5% | 191 g |
| Calcium, Ca | 300 mg | 1000 mg | 30% | 48.4% | 333 g |
| Magnesium, Mg | 100 mg | 400 mg | 25% | 40.3% | 400 g |
| Trace Elements | |||||
| Aluminum, Al | 3 μg | ~ | |||
| Bohr, B | 200 μg | ~ | |||
| Iron, Fe | 4 mg | 18 mg | 22.2% | 35.8% | 450 g |
| Iodine, I | 6 μg | 150 μg | 4% | 6.5% | 2500 g |
| Cobalt, Co | 37 μg | 10 μg | 370% | 596.8% | 27 g |
| Manganese, Mn | 0.004 mg | 2 mg | 0.2% | 0.3% | 50000 g |
| Copper, Cu | 29 μg | 1000 μg | 2.9% | 4.7% | 3448 g |
| Nickel, Ni | 10 μg | ~ | |||
| Selenium, Se | 1180 μg | 55 μg | 2145.5% | 3460.5% | 5 g |
| Strontium, Sr. | 6 μg | ~ | |||
| Chrome, Cr | 1 μg | 50 μg | 2% | 3.2% | 5000 g |
| Zinc, Zn | 7 mg | 12 mg | 58.3% | 94% | 171 g |
The energy value is 62 kcal.
Hawthorn blood red rich in vitamins and minerals such as: beta-carotene – 142%, vitamin B9 – 100%, vitamin C – 35%, vitamin E – 40%, potassium – 52,4%, calcium – 30%, magnesium – 25%, iron – 22,2%, cobalt – 370%, selenium – 2145,5%, zinc – 58,3%
- B-carotene is provitamin A and has antioxidant properties. 6 mcg of beta-carotene is equivalent to 1 mcg of vitamin A.
- 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 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 E possesses antioxidant properties, is necessary for the functioning of the gonads, heart muscle, is a universal stabilizer of cell membranes. With a deficiency of vitamin E, hemolysis of erythrocytes and neurological disorders are observed.
- 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.
- 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.
- 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.
- Zinc is a part of more than 300 enzymes, participates in the processes of synthesis and decomposition of carbohydrates, proteins, fats, nucleic acids and in the regulation of the expression of a number of genes. Insufficient consumption leads to anemia, secondary immunodeficiency, liver cirrhosis, sexual dysfunction, and fetal malformations. Recent studies have revealed the ability of high doses of zinc to disrupt copper absorption and thereby contribute to the development of anemia.
RECIPES WITH THE PRODUCT Hawthorn blood red
Tags: calorie content 62 kcal, chemical composition, nutritional value, vitamins, minerals, what is the use of blood-red hawthorn, calories, nutrients, useful properties of blood-red hawthorn
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.