Nutritional value and chemical composition.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie value | 73 kCal | 1684 kCal | 4.3% | 5.9% | 2307 g |
| Proteins | 0.66 g | 76 g | 0.9% | 1.2% | 11515 g |
| Fats | 0.5 g | 56 g | 0.9% | 1.2% | 11200 g |
| Carbohydrates | 11.4 g | 219 g | 5.2% | 7.1% | 1921 g |
| Alimentary fiber | 7 g | 20 g | 35% | 47.9% | 286 g |
| Water | 79.8 g | 2273 g | 3.5% | 4.8% | 2848 g |
| Ash | 0.64 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 30 μg | 900 μg | 3.3% | 4.5% | 3000 g |
| Vitamin B1, thiamine | 0.07 mg | 1.5 mg | 4.7% | 6.4% | 2143 g |
| Vitamin B2, riboflavin | 0.06 mg | 1.8 mg | 3.3% | 4.5% | 3000 g |
| Vitamin B5, pantothenic | 0.14 mg | 5 mg | 2.8% | 3.8% | 3571 g |
| Vitamin B6, pyridoxine | 0.23 mg | 2 mg | 11.5% | 15.8% | 870 g |
| Vitamin B9, folate | 6 μg | 400 μg | 1.5% | 2.1% | 6667 g |
| Vitamin C, ascorbic | 36 mg | 90 mg | 40% | 54.8% | 250 g |
| Vitamin PP, NE | 0.5 mg | 20 mg | 2.5% | 3.4% | 4000 g |
| Macronutrients | |||||
| Potassium, K | 280 mg | 2500 mg | 11.2% | 15.3% | 893 g |
| Calcium, Ca | 38 mg | 1000 mg | 3.8% | 5.2% | 2632 g |
| Magnesium, Mg | 5 mg | 400 mg | 1.3% | 1.8% | 8000 g |
| Sodium, Na | 6 mg | 1300 mg | 0.5% | 0.7% | 21667 g |
| Sulfur, S | 6.6 mg | 1000 mg | 0.7% | 1% | 15152 g |
| Phosphorus, P | 39 mg | 800 mg | 4.9% | 6.7% | 2051 g |
| Trace Elements | |||||
| Iron, Fe | 1.6 mg | 18 mg | 8.9% | 12.2% | 1125 g |
| Copper, Cu | 61 μg | 1000 μg | 6.1% | 8.4% | 1639 g |
| Selenium, Se | 0.6 μg | 55 μg | 1.1% | 1.5% | 9167 g |
| Zinc, Zn | 0.11 mg | 12 mg | 0.9% | 1.2% | 10909 g |
| Essential Amino Acids | |||||
| Arginine * | 0.047 g | ~ | |||
| valine | 0.033 g | ~ | |||
| Histidine * | 0.015 g | ~ | |||
| Isoleucine | 0.027 g | ~ | |||
| leucine | 0.06 g | ~ | |||
| lysine | 0.026 g | ~ | |||
| methionine | 0.014 g | ~ | |||
| threonine | 0.027 g | ~ | |||
| tryptophan | 0.013 g | ~ | |||
| phenylalanine | 0.04 g | ~ | |||
| Replaceable amino acids | |||||
| alanine | 0.03 g | ~ | |||
| Aspartic acid | 0.058 g | ~ | |||
| glycine | 0.036 g | ~ | |||
| Glutamic acid | 0.096 g | ~ | |||
| Proline | 0.025 g | ~ | |||
| serine | 0.032 g | ~ | |||
| tyrosine | 0.051 g | ~ | |||
| Cysteine | 0.015 g | ~ | |||
| Saturated fatty acids | |||||
| Saturated fatty acids | 0.023 g | max 18.7 г | |||
| 16: 0 Palmitic | 0.018 g | ~ | |||
| 18: 0 Stearin | 0.005 g | ~ | |||
| Monounsaturated fatty acids | 0.08 g | min 16.8 г | 0.5% | 0.7% | |
| 18: 1 Olein (omega-9) | 0.08 g | ~ | |||
| Polyunsaturated fatty acids | 0.247 g | from 11.2 to 20.6 | 2.2% | 3% | |
| 18: 2 Linoleic | 0.162 g | ~ | |||
| 18: 3 Linolenic | 0.085 g | ~ | |||
| Omega-3 fatty acids | 0.085 g | from 0.9 to 3.7 | 9.4% | 12.9% | |
| Omega-6 fatty acids | 0.162 g | from 4.7 to 16.8 | 3.4% | 4.7% |
The energy value is 73 kcal.
- 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.
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.