Calorie content Horseradish, root. 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 value59 kCal1684 kCal3.5%5.9%2854 g
Proteins3.2 g76 g4.2%7.1%2375 g
Fats0.4 g56 g0.7%1.2%14000 g
Carbohydrates10.5 g219 g4.8%8.1%2086 g
organic acids0.2 g~
Alimentary fiber7.3 g20 g36.5%61.9%274 g
Water77 g2273 g3.4%5.8%2952 g
Ash1.4 g~
Vitamins
beta Carotene0.013 mg5 mg0.3%0.5%38462 g
Vitamin B1, thiamine0.08 mg1.5 mg5.3%9%1875 g
Vitamin B2, riboflavin0.1 mg1.8 mg5.6%9.5%1800 g
Vitamin B4, choline6.5 mg500 mg1.3%2.2%7692 g
Vitamin B5, pantothenic0.093 mg5 mg1.9%3.2%5376 g
Vitamin B6, pyridoxine0.7 mg2 mg35%59.3%286 g
Vitamin B9, folate37 μg400 μg9.3%15.8%1081 g
Vitamin C, ascorbic55 mg90 mg61.1%103.6%164 g
Vitamin E, alpha tocopherol, TE0.1 mg15 mg0.7%1.2%15000 g
Vitamin K, phylloquinone1.3 μg120 μg1.1%1.9%9231 g
Vitamin PP, NE0.9 mg20 mg4.5%7.6%2222 g
niacin0.4 mg~
Macronutrients
Potassium, K579 mg2500 mg23.2%39.3%432 g
Calcium, Ca119 mg1000 mg11.9%20.2%840 g
Silicon, Si39 mg30 mg130%220.3%77 g
Magnesium, Mg36 mg400 mg9%15.3%1111 g
Sodium, Na100 mg1300 mg7.7%13.1%1300 g
Sulfur, S212 mg1000 mg21.2%35.9%472 g
Phosphorus, P130 mg800 mg16.3%27.6%615 g
Chlorine, Cl18.8 mg2300 mg0.8%1.4%12234 g
Trace Elements
Aluminum, Al210 μg~
Bohr, B6.7 μg~
Vanadium, V4.2 μg~
Iron, Fe2 mg18 mg11.1%18.8%900 g
Iodine, I0.1 μg150 μg0.1%0.2%150000 g
Cobalt, Co0.2 μg10 μg2%3.4%5000 g
Lithium, Li3.2 μg~
Manganese, Mn0.42 mg2 mg21%35.6%476 g
Copper, Cu220 μg1000 μg22%37.3%455 g
Molybdenum, Mo.33.2 μg70 μg47.4%80.3%211 g
Nickel, Ni20 μg~
Rubidium, Rb71 μg~
Selenium, Se0.1 μg55 μg0.2%0.3%55000 g
Fluorine, F60 μg4000 μg1.5%2.5%6667 g
Chrome, Cr2 μg50 μg4%6.8%2500 g
Zinc, Zn1.3 mg12 mg10.8%18.3%923 g
Digestible carbohydrates
Starch and dextrins3.9 g~
Mono- and disaccharides (sugars)6.6 gmax 100 г
Saturated fatty acids
Saturated fatty acids0.1 gmax 18.7 г
Polyunsaturated fatty acids
Omega-3 fatty acids0.267 gfrom 0.9 to 3.729.7%50.3%
Omega-6 fatty acids0.118 gfrom 4.7 to 16.82.5%4.2%
 

The energy value is 59 kcal.

 
Horseradish, root rich in vitamins and minerals such as: vitamin B6 – 35%, vitamin C – 61,1%, potassium – 23,2%, calcium – 11,9%, silicon – 130%, phosphorus – 16,3%, iron – 11,1%, manganese – 21%, copper – 22%, molybdenum – 47,4%
  • 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 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.
  • 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.
  • Silicon is included as a structural component in glycosaminoglycans and stimulates collagen synthesis.
  • 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.
  • Manganese participates in the formation of bone and connective tissue, is part of the enzymes involved in the metabolism of amino acids, carbohydrates, catecholamines; essential for the synthesis of cholesterol and nucleotides. Insufficient consumption is accompanied by a slowdown in growth, disorders in the reproductive system, increased fragility of bone tissue, disorders of carbohydrate and lipid 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.
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Tags: calorie content 59 kcal, chemical composition, nutritional value, vitamins, minerals, how horseradish is useful, root, calories, nutrients, useful properties Horseradish, root

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 foods.

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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