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 | 322 kCal | 1684 kCal | 19.1% | 5.9% | 523 g |
| Proteins | 5.95 g | 76 g | 7.8% | 2.4% | 1277 g |
| Fats | 31.79 g | 56 g | 56.8% | 17.6% | 176 g |
| Carbohydrates | 1.96 g | 219 g | 0.9% | 0.3% | 11173 g |
| Alimentary fiber | 1.1 g | 20 g | 5.5% | 1.7% | 1818 g |
| Water | 56.33 g | 2273 g | 2.5% | 0.8% | 4035 g |
| Ash | 2.87 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 2 μg | 900 μg | 0.2% | 0.1% | 45000 g |
| beta Carotene | 0.023 mg | 5 mg | 0.5% | 0.2% | 21739 g |
| beta Cryptoxanthin | 6 μg | ~ | |||
| Lutein + Zeaxanthin | 21 μg | ~ | |||
| Vitamin B1, thiamine | 0.05 mg | 1.5 mg | 3.3% | 1% | 3000 g |
| Vitamin B2, riboflavin | 0.04 mg | 1.8 mg | 2.2% | 0.7% | 4500 g |
| Vitamin B4, choline | 26.2 mg | 500 mg | 5.2% | 1.6% | 1908 g |
| Vitamin B5, pantothenic | 0.124 mg | 5 mg | 2.5% | 0.8% | 4032 g |
| Vitamin B6, pyridoxine | 0.02 mg | 2 mg | 1% | 0.3% | 10000 g |
| Vitamin B9, folate | 8 μg | 400 μg | 2% | 0.6% | 5000 g |
| Vitamin E, alpha tocopherol, TE | 2.4 mg | 15 mg | 16% | 5% | 625 g |
| Vitamin K, phylloquinone | 53.4 μg | 120 μg | 44.5% | 13.8% | 225 g |
| Vitamin PP, NE | 0.09 mg | 20 mg | 0.5% | 0.2% | 22222 g |
| Macronutrients | |||||
| Potassium, K | 66 mg | 2500 mg | 2.6% | 0.8% | 3788 g |
| Calcium, Ca | 53 mg | 1000 mg | 5.3% | 1.6% | 1887 g |
| Magnesium, Mg | 52 mg | 400 mg | 13% | 4% | 769 g |
| Sodium, Na | 773 mg | 1300 mg | 59.5% | 18.5% | 168 g |
| Sulfur, S | 59.5 mg | 1000 mg | 6% | 1.9% | 1681 g |
| Phosphorus, P | 49 mg | 800 mg | 6.1% | 1.9% | 1633 g |
| Trace Elements | |||||
| Iron, Fe | 0.27 mg | 18 mg | 1.5% | 0.5% | 6667 g |
| Manganese, Mn | 0.399 mg | 2 mg | 20% | 6.2% | 501 g |
| Copper, Cu | 90 μg | 1000 μg | 9% | 2.8% | 1111 g |
| Selenium, Se | 1.6 μg | 55 μg | 2.9% | 0.9% | 3438 g |
| Fluorine, F | 0.4 μg | 4000 μg | 1000000 g | ||
| Zinc, Zn | 0.4 mg | 12 mg | 3.3% | 1% | 3000 g |
| Digestible carbohydrates | |||||
| Mono- and disaccharides (sugars) | 0.85 g | max 100 г | |||
| Fatty acid | |||||
| Transgender | 0.153 g | max 1.9 г | |||
| Saturated fatty acids | |||||
| Saturated fatty acids | 2.921 g | max 18.7 г | |||
| 12: 0 Lauric | 0.001 g | ~ | |||
| 14: 0 Myristic | 0.005 g | ~ | |||
| 16: 0 Palmitic | 1.962 g | ~ | |||
| 17: 0 Margarine | 0.006 g | ~ | |||
| 18: 0 Stearin | 0.815 g | ~ | |||
| 20: 0 Arachinic | 0.065 g | ~ | |||
| 22: 0 Begenic | 0.065 g | ~ | |||
| 24: 0 Lignoceric | 0.002 g | ~ | |||
| Monounsaturated fatty acids | 5.246 g | min 16.8 г | 31.2% | 9.7% | |
| 16: 1 Palmitoleic | 0.007 g | ~ | |||
| 18: 1 Olein (omega-9) | 4.873 g | ~ | |||
| 20: 1 Gadoleic (omega-9) | 0.11 g | ~ | |||
| 22: 1 Erucova (omega-9) | 0.241 g | ~ | |||
| 24: 1 Nervonic, cis (omega-9) | 0.016 g | ~ | |||
| Polyunsaturated fatty acids | 16.59 g | from 11.2 to 20.6 | 100% | 31.1% | |
| 18: 2 Linoleic | 14.534 g | ~ | |||
| 18: 3 Linolenic | 2.042 g | ~ | |||
| 20: 2 Eicosadienoic, Omega-6, cis, cis | 0.003 g | ~ | |||
| 20: 3 Eicosatriene | 0.008 g | ~ | |||
| Omega-3 fatty acids | 2.042 g | from 0.9 to 3.7 | 100% | 31.1% | |
| Omega-6 fatty acids | 14.545 g | from 4.7 to 16.8 | 100% | 31.1% |
The energy value is 322 kcal.
- cup = 240 g (772.8 kCal)
- tbsp = 15 g (48.3 kCal)
Mayonnaise with tofu rich in vitamins and minerals such as: vitamin E – 16%, vitamin K – 44,5%, magnesium – 13%, manganese – 20%
- 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.
- 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.
- 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.
- 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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