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 | 54 kCal | 1684 kCal | 3.2% | 5.9% | 3119 g |
| Proteins | 0.66 g | 76 g | 0.9% | 1.7% | 11515 g |
| Fats | 0.34 g | 56 g | 0.6% | 1.1% | 16471 g |
| Carbohydrates | 10.85 g | 219 g | 5% | 9.3% | 2018 g |
| Alimentary fiber | 2.9 g | 20 g | 14.5% | 26.9% | 690 g |
| Water | 84.29 g | 2273 g | 3.7% | 6.9% | 2697 g |
| Ash | 0.96 g | ~ | |||
| Vitamins | |||||
| Vitamin B1, thiamine | 0.046 mg | 1.5 mg | 3.1% | 5.7% | 3261 g |
| Vitamin B2, riboflavin | 0.042 mg | 1.8 mg | 2.3% | 4.3% | 4286 g |
| Vitamin B5, pantothenic | 0.501 mg | 5 mg | 10% | 18.5% | 998 g |
| Vitamin B6, pyridoxine | 0.099 mg | 2 mg | 5% | 9.3% | 2020 g |
| Vitamin B9, folate | 12 μg | 400 μg | 3% | 5.6% | 3333 g |
| Vitamin C, ascorbic | 5.7 mg | 90 mg | 6.3% | 11.7% | 1579 g |
| Vitamin E, alpha tocopherol, TE | 0.24 mg | 15 mg | 1.6% | 3% | 6250 g |
| Vitamin K, phylloquinone | 1.7 μg | 120 μg | 1.4% | 2.6% | 7059 g |
| Vitamin PP, NE | 0.26 mg | 20 mg | 1.3% | 2.4% | 7692 g |
| Macronutrients | |||||
| Potassium, K | 453 mg | 2500 mg | 18.1% | 33.5% | 552 g |
| Calcium, Ca | 9 mg | 1000 mg | 0.9% | 1.7% | 11111 g |
| Magnesium, Mg | 20 mg | 400 mg | 5% | 9.3% | 2000 g |
| Sodium, Na | 257 mg | 1300 mg | 19.8% | 36.7% | 506 g |
| Sulfur, S | 6.6 mg | 1000 mg | 0.7% | 1.3% | 15152 g |
| Phosphorus, P | 31 mg | 800 mg | 3.9% | 7.2% | 2581 g |
| Trace Elements | |||||
| Iron, Fe | 0.36 mg | 18 mg | 2% | 3.7% | 5000 g |
| Manganese, Mn | 0.223 mg | 2 mg | 11.2% | 20.7% | 897 g |
| Copper, Cu | 85 μg | 1000 μg | 8.5% | 15.7% | 1176 g |
| Selenium, Se | 0.2 μg | 55 μg | 0.4% | 0.7% | 27500 g |
| Zinc, Zn | 0.17 mg | 12 mg | 1.4% | 2.6% | 7059 g |
| Digestible carbohydrates | |||||
| Mono- and disaccharides (sugars) | 5.17 g | max 100 г | |||
| Saturated fatty acids | |||||
| Saturated fatty acids | 0.027 g | max 18.7 г | |||
| 16: 0 Palmitic | 0.019 g | ~ | |||
| 18: 0 Stearin | 0.008 g | ~ | |||
| Monounsaturated fatty acids | 0.063 g | min 16.8 г | 0.4% | 0.7% | |
| 18: 1 Olein (omega-9) | 0.063 g | ~ | |||
| Polyunsaturated fatty acids | 0.148 g | from 11.2 to 20.6 | 1.3% | 2.4% | |
| 18: 2 Linoleic | 0.148 g | ~ | |||
| Omega-6 fatty acids | 0.148 g | from 4.7 to 16.8 | 3.1% | 5.7% |
The energy value is 54 kcal.
- cup (1 ″ pieces) = 178 g (96.1 kCal)
- 0,5 cup (1 ″ slices) = 89 g (48.1 kCal)
Luffa (loofah gourd), boiled, with salt rich in vitamins and minerals such as: potassium – 18,1%, manganese – 11,2%
- 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.
- 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.
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