Nutritional value and chemical composition.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie value | 175 kCal | 1684 kCal | 10.4% | 5.9% | 962 g |
| Proteins | 1.8 g | 76 g | 2.4% | 1.4% | 4222 g |
| Fats | 16.3 g | 56 g | 29.1% | 16.6% | 344 g |
| Carbohydrates | 5.2 g | 219 g | 2.4% | 1.4% | 4212 g |
| organic acids | 0.2 g | ~ | |||
| Alimentary fiber | 2.2 g | 20 g | 11% | 6.3% | 909 g |
| Water | 69.6 g | 2273 g | 3.1% | 1.8% | 3266 g |
| Ash | 4.7 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 25 μg | 900 μg | 2.8% | 1.6% | 3600 g |
| beta Carotene | 0.15 mg | 5 mg | 3% | 1.7% | 3333 g |
| Vitamin B1, thiamine | 0.003 mg | 1.5 mg | 0.2% | 0.1% | 50000 g |
| Vitamin B4, choline | 10.3 mg | 500 mg | 2.1% | 1.2% | 4854 g |
| Vitamin B5, pantothenic | 0.015 mg | 5 mg | 0.3% | 0.2% | 33333 g |
| Vitamin B6, pyridoxine | 0.009 mg | 2 mg | 0.5% | 0.3% | 22222 g |
| Vitamin C, ascorbic | 0.9 mg | 90 mg | 1% | 0.6% | 10000 g |
| Vitamin E, alpha tocopherol, TE | 3.4 mg | 15 mg | 22.7% | 13% | 441 g |
| Vitamin K, phylloquinone | 1.4 μg | 120 μg | 1.2% | 0.7% | 8571 g |
| Vitamin PP, NE | 0.2 mg | 20 mg | 1% | 0.6% | 10000 g |
| niacin | 0.1 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 91 mg | 2500 mg | 3.6% | 2.1% | 2747 g |
| Calcium, Ca | 61 mg | 1000 mg | 6.1% | 3.5% | 1639 g |
| Magnesium, Mg | 22 mg | 400 mg | 5.5% | 3.1% | 1818 g |
| Sodium, Na | 2250 mg | 1300 mg | 173.1% | 98.9% | 58 g |
| Sulfur, S | 8.4 mg | 1000 mg | 0.8% | 0.5% | 11905 g |
| Phosphorus, P | 17 mg | 800 mg | 2.1% | 1.2% | 4706 g |
| Trace Elements | |||||
| Iron, Fe | 1 mg | 18 mg | 5.6% | 3.2% | 1800 g |
| Manganese, Mn | 0.02 mg | 2 mg | 1% | 0.6% | 10000 g |
| Copper, Cu | 251 μg | 1000 μg | 25.1% | 14.3% | 398 g |
| Selenium, Se | 0.9 μg | 55 μg | 1.6% | 0.9% | 6111 g |
| Zinc, Zn | 0.22 mg | 12 mg | 1.8% | 1% | 5455 g |
| Digestible carbohydrates | |||||
| Mono- and disaccharides (sugars) | 5.2 g | max 100 г | |||
| Saturated fatty acids | |||||
| Saturated fatty acids | 2.5 g | max 18.7 г | |||
| Polyunsaturated fatty acids | |||||
| Omega-3 fatty acids | 0.064 g | from 0.9 to 3.7 | 7.1% | 4.1% | |
| Omega-6 fatty acids | 0.847 g | from 4.7 to 16.8 | 18% | 10.3% |
The energy value is 175 kcal.
- Vitamin E possesses antioxidant properties, is necessary for the functioning of the gonads, heart muscle, is a universal stabilizer of cell membranes. With a deficiency of vitamin E, hemolysis of erythrocytes and neurological disorders are observed.
- 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.
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.