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 | 77 kCal | 1684 kCal | 4.6% | 6% | 2187 g |
| Proteins | 11.5 g | 76 g | 15.1% | 19.6% | 661 g |
| Fats | 2 g | 56 g | 3.6% | 4.7% | 2800 g |
| Carbohydrates | 3.3 g | 219 g | 1.5% | 1.9% | 6636 g |
| Water | 82 g | 2273 g | 3.6% | 4.7% | 2772 g |
| Ash | 1.6 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 60 μg | 900 μg | 6.7% | 8.7% | 1500 g |
| Retinol | 0.06 mg | ~ | |||
| Vitamin B1, thiamine | 0.1 mg | 1.5 mg | 6.7% | 8.7% | 1500 g |
| Vitamin B2, riboflavin | 0.14 mg | 1.8 mg | 7.8% | 10.1% | 1286 g |
| Vitamin B4, choline | 65 mg | 500 mg | 13% | 16.9% | 769 g |
| Vitamin B5, pantothenic | 0.5 mg | 5 mg | 10% | 13% | 1000 g |
| Vitamin B6, pyridoxine | 0.05 mg | 2 mg | 2.5% | 3.2% | 4000 g |
| Vitamin B9, folate | 42 μg | 400 μg | 10.5% | 13.6% | 952 g |
| Vitamin B12, cobalamin | 12 μg | 3 μg | 400% | 519.5% | 25 g |
| Vitamin C, ascorbic | 1 mg | 90 mg | 1.1% | 1.4% | 9000 g |
| Vitamin E, alpha tocopherol, TE | 0.9 mg | 15 mg | 6% | 7.8% | 1667 g |
| Vitamin K, phylloquinone | 0.1 μg | 120 μg | 0.1% | 0.1% | 120000 g |
| Vitamin PP, NE | 3.7 mg | 20 mg | 18.5% | 24% | 541 g |
| niacin | 1.6 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 310 mg | 2500 mg | 12.4% | 16.1% | 806 g |
| Calcium, Ca | 50 mg | 1000 mg | 5% | 6.5% | 2000 g |
| Magnesium, Mg | 30 mg | 400 mg | 7.5% | 9.7% | 1333 g |
| Sodium, Na | 290 mg | 1300 mg | 22.3% | 29% | 448 g |
| Sulfur, S | 115 mg | 1000 mg | 11.5% | 14.9% | 870 g |
| Phosphorus, P | 210 mg | 800 mg | 26.3% | 34.2% | 381 g |
| Trace Elements | |||||
| Iron, Fe | 3.2 mg | 18 mg | 17.8% | 23.1% | 563 g |
| Manganese, Mn | 3.4 mg | 2 mg | 170% | 220.8% | 59 g |
| Copper, Cu | 94 μg | 1000 μg | 9.4% | 12.2% | 1064 g |
| Selenium, Se | 44.8 μg | 55 μg | 81.5% | 105.8% | 123 g |
| Zinc, Zn | 1.6 mg | 12 mg | 13.3% | 17.3% | 750 g |
| Sterols | |||||
| Cholesterol | 40 mg | max 300 mg | |||
| Saturated fatty acids | |||||
| Saturated fatty acids | 0.4 g | max 18.7 г | |||
| Monounsaturated fatty acids | 0.507 g | min 16.8 г | 3% | 3.9% | |
| Polyunsaturated fatty acids | 0.606 g | from 11.2 to 20.6 | 5.4% | 7% | |
| Omega-3 fatty acids | 0.518 g | from 0.9 to 3.7 | 57.6% | 74.8% | |
| Omega-6 fatty acids | 0.088 g | from 4.7 to 16.8 | 1.9% | 2.5% |
The energy value is 77 kcal.
Mussels rich in vitamins and minerals such as: choline – 13%, vitamin B12 – 400%, vitamin PP – 18,5%, potassium – 12,4%, phosphorus – 26,3%, iron – 17,8%, manganese – 170%, selenium – 81,5%, zinc – 13,3%
- Mixed is a part of lecithin, plays a role in the synthesis and metabolism of phospholipids in the liver, is a source of free methyl groups, acts as a lipotropic factor.
- Vitamin B12 plays an important role in the metabolism and conversion of amino acids. Folate and vitamin B12 are interrelated vitamins and are involved in blood formation. Lack of vitamin B12 leads to the development of partial or secondary folate deficiency, as well as anemia, leukopenia, thrombocytopenia.
- Vitamin PP participates in redox reactions of energy metabolism. Insufficient vitamin intake is accompanied by disruption of the normal state of the skin, gastrointestinal tract and nervous system.
- 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.
- Phosphorus takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is a part of phospholipids, nucleotides and nucleic acids, is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, rickets.
- Iron is a part of proteins of various functions, including enzymes. Participates in the transport of electrons, oxygen, ensures the course of redox reactions and activation of peroxidation. Insufficient consumption leads to hypochromic anemia, myoglobin-deficient atony of skeletal muscles, increased fatigue, myocardiopathy, atrophic gastritis.
- 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.
- Selenium – an essential element of the antioxidant defense system of the human body, has an immunomodulatory effect, participates in the regulation of the action of thyroid hormones. Deficiency leads to Kashin-Beck disease (osteoarthritis with multiple deformities of the joints, spine and extremities), Keshan disease (endemic myocardiopathy), hereditary thrombastenia.
- Zinc is a part of more than 300 enzymes, participates in the processes of synthesis and decomposition of carbohydrates, proteins, fats, nucleic acids and in the regulation of the expression of a number of genes. Insufficient consumption leads to anemia, secondary immunodeficiency, liver cirrhosis, sexual dysfunction, and fetal malformations. Recent studies have revealed the ability of high doses of zinc to disrupt copper absorption and thereby contribute to the development of anemia.
Tags: calorie content 77 kcal, chemical composition, nutritional value, vitamins, minerals, how Mussels are useful, calories, nutrients, useful properties of Mussels
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.