Nutritional value and chemical composition.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie value | 47 kCal | 1684 kCal | 2.8% | 6% | 3583 g |
| Carbohydrates | 11.4 g | 219 g | 5.2% | 11.1% | 1921 g |
| organic acids | 0.5 g | ~ | |||
| Vitamins | |||||
| beta Carotene | 2.9 mg | 5 mg | 58% | 123.4% | 172 g |
| Vitamin B9, folate | 30 μg | 400 μg | 7.5% | 16% | 1333 g |
| Vitamin C, ascorbic | 25 mg | 90 mg | 27.8% | 59.1% | 360 g |
| Digestible carbohydrates | |||||
| Mono- and disaccharides (sugars) | 11.4 g | max 100 г |
The energy value is 47 kcal.
- B-carotene is provitamin A and has antioxidant properties. 6 mcg of beta-carotene is equivalent to 1 mcg of vitamin A.
- 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.
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.