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 | 67 kCal | 1684 kCal | 4% | 6% | 2513 g |
| Proteins | 0.5 g | 76 g | 0.7% | 1% | 15200 g |
| Fats | 0.4 g | 56 g | 0.7% | 1% | 14000 g |
| Carbohydrates | 15.3 g | 219 g | 7% | 10.4% | 1431 g |
| organic acids | 0.1 g | ~ | |||
| Alimentary fiber | 1.6 g | 20 g | 8% | 11.9% | 1250 g |
| Water | 81.5 g | 2273 g | 3.6% | 5.4% | 2789 g |
| Ash | 0.6 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 200 μg | 900 μg | 22.2% | 33.1% | 450 g |
| beta Carotene | 1.2 mg | 5 mg | 24% | 35.8% | 417 g |
| Vitamin B1, thiamine | 0.02 mg | 1.5 mg | 1.3% | 1.9% | 7500 g |
| Vitamin B2, riboflavin | 0.03 mg | 1.8 mg | 1.7% | 2.5% | 6000 g |
| Vitamin B4, choline | 7.6 mg | 500 mg | 1.5% | 2.2% | 6579 g |
| Vitamin B5, pantothenic | 7.6 mg | 5 mg | 152% | 226.9% | 66 g |
| Vitamin B6, pyridoxine | 0.1 mg | 2 mg | 5% | 7.5% | 2000 g |
| Vitamin B9, folate | 8 μg | 400 μg | 2% | 3% | 5000 g |
| Vitamin C, ascorbic | 15 mg | 90 mg | 16.7% | 24.9% | 600 g |
| Vitamin E, alpha tocopherol, TE | 0.5 mg | 15 mg | 3.3% | 4.9% | 3000 g |
| Vitamin H, biotin | 7.5 μg | 50 μg | 15% | 22.4% | 667 g |
| Vitamin K, phylloquinone | 2.6 μg | 120 μg | 2.2% | 3.3% | 4615 g |
| Vitamin PP, NE | 0.3 mg | 20 mg | 1.5% | 2.2% | 6667 g |
| niacin | 0.2 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 200 mg | 2500 mg | 8% | 11.9% | 1250 g |
| Calcium, Ca | 127 mg | 1000 mg | 12.7% | 19% | 787 g |
| Magnesium, Mg | 56 mg | 400 mg | 14% | 20.9% | 714 g |
| Sodium, Na | 15 mg | 1300 mg | 1.2% | 1.8% | 8667 g |
| Sulfur, S | 5.8 mg | 1000 mg | 0.6% | 0.9% | 17241 g |
| Phosphorus, P | 42 mg | 800 mg | 5.3% | 7.9% | 1905 g |
| Chlorine, Cl | 23.6 mg | 2300 mg | 1% | 1.5% | 9746 g |
| Trace Elements | |||||
| Aluminum, Al | 470.9 μg | ~ | |||
| Bohr, B | 2.2 μg | ~ | |||
| Vanadium, V | 6.5 μg | ~ | |||
| Iron, Fe | 2.5 mg | 18 mg | 13.9% | 20.7% | 720 g |
| Iodine, I | 60 μg | 150 μg | 40% | 59.7% | 250 g |
| Cobalt, Co | 3.64 μg | 10 μg | 36.4% | 54.3% | 275 g |
| Lithium, Li | 28.1 μg | ~ | |||
| Manganese, Mn | 0.355 mg | 2 mg | 17.8% | 26.6% | 563 g |
| Copper, Cu | 113 μg | 1000 μg | 11.3% | 16.9% | 885 g |
| Molybdenum, Mo. | 10.5 μg | 70 μg | 15% | 22.4% | 667 g |
| Nickel, Ni | 12.9 μg | ~ | |||
| Rubidium, Rb | 63 μg | ~ | |||
| Selenium, Se | 0.6 μg | 55 μg | 1.1% | 1.6% | 9167 g |
| Strontium, Sr. | 40 μg | ~ | |||
| Fluorine, F | 105.3 μg | 4000 μg | 2.6% | 3.9% | 3799 g |
| Chrome, Cr | 7.9 μg | 50 μg | 15.8% | 23.6% | 633 g |
| Zinc, Zn | 0.11 mg | 12 mg | 0.9% | 1.3% | 10909 g |
| Zirconium, Zr | 75.7 μg | ~ | |||
| Digestible carbohydrates | |||||
| Mono- and disaccharides (sugars) | 15.3 g | max 100 г | |||
| Saturated fatty acids | |||||
| Saturated fatty acids | 0.1 g | max 18.7 г | |||
| Polyunsaturated fatty acids | |||||
| Omega-3 fatty acids | 0.004 g | from 0.9 to 3.7 | 0.4% | 0.6% | |
| Omega-6 fatty acids | 0.039 g | from 4.7 to 16.8 | 0.8% | 1.2% |
The energy value is 67 kcal.
- Piece = 85 gr (57 kcal)
Persimmon rich in vitamins and minerals such as: vitamin A – 22,2%, beta-carotene – 24%, vitamin B5 – 152%, vitamin C – 16,7%, vitamin H – 15%, calcium – 12,7%, magnesium – 14%, iron – 13,9%, iodine – 40%, cobalt – 36,4%, manganese – 17,8%, copper – 11,3%, molybdenum – 15%, chromium – 15,8%
- Vitamin A is responsible for normal development, reproductive function, skin and eye health, and maintaining immunity.
- B-carotene is provitamin A and has antioxidant properties. 6 mcg of beta-carotene is equivalent to 1 mcg of vitamin A.
- Vitamin B5 participates in protein, fat, carbohydrate metabolism, cholesterol metabolism, the synthesis of a number of hormones, hemoglobin, promotes the absorption of amino acids and sugars in the intestine, supports the function of the adrenal cortex. Lack of pantothenic acid can lead to damage to the skin and mucous membranes.
- 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.
- Vitamin H participates in the synthesis of fats, glycogen, the metabolism of amino acids. Insufficient intake of this vitamin can lead to disruption of the normal state of the skin.
- Calcium is the main component of our bones, acts as a regulator of the nervous system, participates in muscle contraction. Calcium deficiency leads to demineralization of the spine, pelvic bones and lower extremities, increases the risk of osteoporosis.
- 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.
- 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.
- Iodine participates in the functioning of the thyroid gland, providing the formation of hormones (thyroxine and triiodothyronine). It is necessary for the growth and differentiation of cells of all tissues of the human body, mitochondrial respiration, regulation of transmembrane sodium and hormone transport. Insufficient intake leads to endemic goiter with hypothyroidism and a slowdown in metabolism, arterial hypotension, growth retardation and mental development in children.
- Cobalt is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism.
- 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.
- Copper is a part of enzymes with redox activity and involved in iron metabolism, stimulates the absorption of proteins and carbohydrates. Participates in the processes of providing the tissues of the human body with oxygen. The deficiency is manifested by disorders in the formation of the cardiovascular system and skeleton, the development of connective tissue dysplasia.
- Molybdenum is a cofactor of many enzymes that provide the metabolism of sulfur-containing amino acids, purines and pyrimidines.
- Chrome participates in the regulation of blood glucose levels, enhancing the effect of insulin. Deficiency leads to decreased glucose tolerance.
Tags: calorie content 67 kcal, chemical composition, nutritional value, vitamins, minerals, how Persimmons are useful, calories, nutrients, useful properties of Persimmons
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.
Hi,
could you pls post the source of those values?
– Chemical composition of food products: Reference tables for the content of essential nutrients and the energy value of food products. Book. I: / Ed. I. M. Skurikhin and M. N. Volgarev. – 2nd ed., revised. and additional – M.: Agropromizdat, 1987;
– Chemical composition of foodstuffs: Reference tables of the content of amino acids, fatty acids, vitamins, micro and macro elements, organic acids and carbohydrates. Book. II: / Ed. I. M. Skurikhin and M. N. Volgarev. – 2nd ed., revised. and additional – M.: Agropromizdat, 1987.
-USDA