Calorie content Peach (drupe seed). 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
Fats43 g56 g76.8%130 g
Sterols
beta sitosterol180 mg~
Saturated fatty acids
Saturated fatty acids3.57 gmax 18.7 г
8: 0 Caprylic0.17 g~
10: 0 Capric0.08 g~
14: 0 Myristic0.08 g~
16: 0 Palmitic2.52 g~
18: 0 Stearin0.72 g~
Monounsaturated fatty acids27.09 gmin 16.8 г161.3%
16: 1 Palmitoleic0.59 g~
18: 1 Olein (omega-9)26.5 g~
Polyunsaturated fatty acids9.32 gfrom 11.2 to 20.683.2%
18: 2 Linoleic9.32 g~
 

The energy value is 0 kcal.

Tags: calorie content 0 kcal, chemical composition, nutritional value, vitamins, minerals, how Peach (drupe seed) is useful, calories, nutrients, useful properties of Peach (drupe seed)

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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