Nutritional value and chemical composition.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie value | 34.9 kCal | 1684 kCal | 2.1% | 6% | 4825 g |
| Proteins | 2.4 g | 76 g | 3.2% | 9.2% | 3167 g |
| Fats | 0.1 g | 56 g | 0.2% | 0.6% | 56000 g |
| Carbohydrates | 6.1 g | 219 g | 2.8% | 8% | 3590 g |
| organic acids | 0.1 g | ~ | |||
| Alimentary fiber | 1 g | 20 g | 5% | 14.3% | 2000 g |
| Water | 89 g | 2273 g | 3.9% | 11.2% | 2554 g |
| Ash | 1.1 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 700 μg | 900 μg | 77.8% | 222.9% | 129 g |
| beta Carotene | 4.2 mg | 5 mg | 84% | 240.7% | 119 g |
| Vitamin B1, thiamine | 0.03 mg | 1.5 mg | 2% | 5.7% | 5000 g |
| Vitamin B2, riboflavin | 0.13 mg | 1.8 mg | 7.2% | 20.6% | 1385 g |
| Vitamin B4, choline | 6.5 mg | 500 mg | 1.3% | 3.7% | 7692 g |
| Vitamin B5, pantothenic | 0.17 mg | 5 mg | 3.4% | 9.7% | 2941 g |
| Vitamin B6, pyridoxine | 0.23 mg | 2 mg | 11.5% | 33% | 870 g |
| Vitamin B9, folate | 40 μg | 400 μg | 10% | 28.7% | 1000 g |
| Vitamin C, ascorbic | 100 mg | 90 mg | 111.1% | 318.3% | 90 g |
| Vitamin E, alpha tocopherol, TE | 0.68 mg | 15 mg | 4.5% | 12.9% | 2206 g |
| Vitamin H, biotin | 8.5 μg | 50 μg | 17% | 48.7% | 588 g |
| Vitamin K, phylloquinone | 21.6 μg | 120 μg | 18% | 51.6% | 556 g |
| Vitamin PP, NE | 0.47 mg | 20 mg | 2.4% | 6.9% | 4255 g |
| niacin | 0.47 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 330 mg | 2500 mg | 13.2% | 37.8% | 758 g |
| Calcium, Ca | 120 mg | 1000 mg | 12% | 34.4% | 833 g |
| Silicon, Si | 4 mg | 30 mg | 13.3% | 38.1% | 750 g |
| Magnesium, Mg | 21 mg | 400 mg | 5.3% | 15.2% | 1905 g |
| Sodium, Na | 41 mg | 1300 mg | 3.2% | 9.2% | 3171 g |
| Sulfur, S | 73.8 mg | 1000 mg | 7.4% | 21.2% | 1355 g |
| Phosphorus, P | 60 mg | 800 mg | 7.5% | 21.5% | 1333 g |
| Chlorine, Cl | 25 mg | 2300 mg | 1.1% | 3.2% | 9200 g |
| Trace Elements | |||||
| Aluminum, Al | 323 μg | ~ | |||
| Bohr, B | 31.2 μg | ~ | |||
| Vanadium, V | 17.5 μg | ~ | |||
| Iron, Fe | 0.27 mg | 18 mg | 1.5% | 4.3% | 6667 g |
| Iodine, I | 9.3 μg | 150 μg | 6.2% | 17.8% | 1613 g |
| Cobalt, Co | 3.9 μg | 10 μg | 39% | 111.7% | 256 g |
| Lithium, Li | 0.9 μg | ~ | |||
| Manganese, Mn | 0.1 mg | 2 mg | 5% | 14.3% | 2000 g |
| Copper, Cu | 60 μg | 1000 μg | 6% | 17.2% | 1667 g |
| Molybdenum, Mo. | 1.8 μg | 70 μg | 2.6% | 7.4% | 3889 g |
| Nickel, Ni | 2.5 μg | ~ | |||
| Rubidium, Rb | 3.4 μg | ~ | |||
| Selenium, Se | 0.9 μg | 55 μg | 1.6% | 4.6% | 6111 g |
| Strontium, Sr. | 10 μg | ~ | |||
| Fluorine, F | 30 μg | 4000 μg | 0.8% | 2.3% | 13333 g |
| Chrome, Cr | 1.5 μg | 50 μg | 3% | 8.6% | 3333 g |
| Zinc, Zn | 0.21 mg | 12 mg | 1.8% | 5.2% | 5714 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 0.1 g | ~ | |||
| Mono- and disaccharides (sugars) | 6.1 g | max 100 г | |||
| Saturated fatty acids | |||||
| Saturated fatty acids | 0.02 g | max 18.7 г | |||
| Polyunsaturated fatty acids | |||||
| Omega-3 fatty acids | 0.02 g | from 0.9 to 3.7 | 2.2% | 6.3% | |
| Omega-6 fatty acids | 0.01 g | from 4.7 to 16.8 | 0.2% | 0.6% |
The energy value is 34,9 kcal.
- 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 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.
- 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.
- Vitamin K regulates blood clotting. Lack of vitamin K leads to an increase in blood clotting time, a lowered content of prothrombin in the blood.
- 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.
- 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.
- Silicon is included as a structural component in glycosaminoglycans and stimulates collagen synthesis.
- Cobalt is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism.
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.