Nutritional value and chemical composition.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie value | 41.2 kCal | 1684 kCal | 2.4% | 5.8% | 4087 g |
| Carbohydrates | 8.5 g | 219 g | 3.9% | 9.5% | 2576 g |
| organic acids | 2.4 g | ~ | |||
| Water | 85.8 g | 2273 g | 3.8% | 9.2% | 2649 g |
| Vitamins | |||||
| Vitamin A, RE | 70.4 μg | 900 μg | 7.8% | 18.9% | 1278 g |
| beta Carotene | 0.42 mg | 5 mg | 8.4% | 20.4% | 1190 g |
| Vitamin B1, thiamine | 3 mg | 1.5 mg | 200% | 485.4% | 50 g |
| Vitamin B2, riboflavin | 3 mg | 1.8 mg | 166.7% | 404.6% | 60 g |
| Vitamin C, ascorbic | 30 mg | 90 mg | 33.3% | 80.8% | 300 g |
| Vitamin K, phylloquinone | 80 μg | 120 μg | 66.7% | 161.9% | 150 g |
| Macronutrients | |||||
| Potassium, K | 70 mg | 2500 mg | 2.8% | 6.8% | 3571 g |
| Calcium, Ca | 19 mg | 1000 mg | 1.9% | 4.6% | 5263 g |
| Magnesium, Mg | 21 mg | 400 mg | 5.3% | 12.9% | 1905 g |
| Sodium, Na | 35 mg | 1300 mg | 2.7% | 6.6% | 3714 g |
| Phosphorus, P | 35 mg | 800 mg | 4.4% | 10.7% | 2286 g |
| Trace Elements | |||||
| Iron, Fe | 0.8 mg | 18 mg | 4.4% | 10.7% | 2250 g |
| Digestible carbohydrates | |||||
| Mono- and disaccharides (sugars) | 8.5 g | max 100 г |
The energy value is 41,2 kcal.
- Vitamin B1 is part of the most important enzymes of carbohydrate and energy metabolism, which provide the body with energy and plastic substances, as well as the metabolism of branched-chain amino acids. Lack of this vitamin leads to serious disorders of the nervous, digestive and cardiovascular systems.
- 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.
- 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.
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.
