Calorie content of Seriolella. Chemical composition and nutritional value.

Nutritional value and chemical composition.

The table shows the content of nutrients (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams edible part.
NutrientQuantityNorm**% of the norm in 100 g% of the norm in 100 kcal100% normal
Calorie value160 kCal1684 kCal9.5%5.9%1053 g
Proteins19.4 g76 g25.5%15.9%392 g
Fats9.2 g56 g16.4%10.3%609 g
Water70.2 g2273 g3.1%1.9%3238 g
Ash1.2 g~
Vitamins
Vitamin PP, NE3.2204 mg20 mg16.1%10.1%621 g
Macronutrients
Potassium, K180 mg2500 mg7.2%4.5%1389 g
Calcium, Ca50 mg1000 mg5%3.1%2000 g
Magnesium, Mg30 mg400 mg7.5%4.7%1333 g
Sodium, Na100 mg1300 mg7.7%4.8%1300 g
Sulfur, S194 mg1000 mg19.4%12.1%515 g
Phosphorus, P220 mg800 mg27.5%17.2%364 g
Trace Elements
Iron, Fe2 mg18 mg11.1%6.9%900 g
Zinc, Zn0.7 mg12 mg5.8%3.6%1714 g
 

The energy value is 160 kcal.

Seriolella rich in vitamins and minerals such as: vitamin PP – 16,1%, phosphorus – 27,5%, iron – 11,1%
  • 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.
  • 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.
Tags: calorie content 160 kcal, chemical composition, nutritional value, vitamins, minerals, how Seriolella is useful, calories, nutrients, useful properties of Seriolella

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.

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