Calorie content Milk sauce 2-92. 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 value84 kCal1684 kCal5%6%2005 g
Proteins2 g76 g2.6%3.1%3800 g
Fats5.2 g56 g9.3%11.1%1077 g
Carbohydrates7.1 g219 g3.2%3.8%3085 g
Alimentary fiber0.2 g20 g1%1.2%10000 g
Water84.2 g2273 g3.7%4.4%2700 g
Ash1.2 g~
Vitamins
Vitamin A, RE45 μg900 μg5%6%2000 g
Retinol0.04 mg~
beta Carotene0.03 mg5 mg0.6%0.7%16667 g
Vitamin B1, thiamine0.03 mg1.5 mg2%2.4%5000 g
Vitamin B2, riboflavin0.08 mg1.8 mg4.4%5.2%2250 g
Vitamin E, alpha tocopherol, TE0.2 mg15 mg1.3%1.5%7500 g
Vitamin PP, NE0.5 mg20 mg2.5%3%4000 g
niacin0.2 mg~
Macronutrients
Potassium, K82 mg2500 mg3.3%3.9%3049 g
Calcium, Ca64 mg1000 mg6.4%7.6%1563 g
Magnesium, Mg9 mg400 mg2.3%2.7%4444 g
Sodium, Na322 mg1300 mg24.8%29.5%404 g
Phosphorus, P50 mg800 mg6.3%7.5%1600 g
Trace Elements
Iron, Fe0.2 mg18 mg1.1%1.3%9000 g
Digestible carbohydrates
Starch and dextrins3.7 g~
Mono- and disaccharides (sugars)3.4 gmax 100 г
Sterols
Cholesterol13 mgmax 300 mg
Saturated fatty acids
Saturated fatty acids3.2 gmax 18.7 г
 

The energy value is 84 kcal.

Tags: calorie content 84 kcal, chemical composition, nutritional value, vitamins, minerals, what is useful Milk sauce 2-92, calories, nutrients, useful properties Milk sauce 2-92

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.

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