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 | 426 kCal | 1684 kCal | 25.3% | 5.9% | 395 g |
Proteins | 5 g | 76 g | 6.6% | 1.5% | 1520 g |
Fats | 42.42 g | 56 g | 75.8% | 17.8% | 132 g |
Carbohydrates | 4.44 g | 219 g | 2% | 0.5% | 4932 g |
Alimentary fiber | 1.7 g | 20 g | 8.5% | 2% | 1176 g |
Water | 43.08 g | 2273 g | 1.9% | 0.4% | 5276 g |
Ash | 3.35 g | ~ | |||
Vitamins | |||||
Vitamin A, RE | 90 μg | 900 μg | 10% | 2.3% | 1000 g |
beta Carotene | 1.075 mg | 5 mg | 21.5% | 5% | 465 g |
beta Cryptoxanthin | 12 μg | ~ | |||
Lutein + Zeaxanthin | 917 μg | ~ | |||
Vitamin B1, thiamine | 0.093 mg | 1.5 mg | 6.2% | 1.5% | 1613 g |
Vitamin B2, riboflavin | 0.307 mg | 1.8 mg | 17.1% | 4% | 586 g |
Vitamin B4, choline | 13.7 mg | 500 mg | 2.7% | 0.6% | 3650 g |
Vitamin B5, pantothenic | 0.255 mg | 5 mg | 5.1% | 1.2% | 1961 g |
Vitamin B6, pyridoxine | 0.178 mg | 2 mg | 8.9% | 2.1% | 1124 g |
Vitamin C, ascorbic | 0.1 mg | 90 mg | 0.1% | 90000 g | |
Vitamin E, alpha tocopherol, TE | 8.86 mg | 15 mg | 59.1% | 13.9% | 169 g |
gamma Tocopherol | 15.77 mg | ~ | |||
tocopherol | 5.19 mg | ~ | |||
Vitamin K, phylloquinone | 193.8 μg | 120 μg | 161.5% | 37.9% | 62 g |
Vitamin PP, NE | 0.738 mg | 20 mg | 3.7% | 0.9% | 2710 g |
Betaine | 0.6 mg | ~ | |||
Macronutrients | |||||
Potassium, K | 205 mg | 2500 mg | 8.2% | 1.9% | 1220 g |
Calcium, Ca | 173 mg | 1000 mg | 17.3% | 4.1% | 578 g |
Magnesium, Mg | 45 mg | 400 mg | 11.3% | 2.7% | 889 g |
Sodium, Na | 998 mg | 1300 mg | 76.8% | 18% | 130 g |
Sulfur, S | 50 mg | 1000 mg | 5% | 1.2% | 2000 g |
Phosphorus, P | 132 mg | 800 mg | 16.5% | 3.9% | 606 g |
Trace Elements | |||||
Iron, Fe | 0.88 mg | 18 mg | 4.9% | 1.2% | 2045 g |
Manganese, Mn | 0.633 mg | 2 mg | 31.7% | 7.4% | 316 g |
Copper, Cu | 145 μg | 1000 μg | 14.5% | 3.4% | 690 g |
Selenium, Se | 5.5 μg | 55 μg | 10% | 2.3% | 1000 g |
Zinc, Zn | 0.88 mg | 12 mg | 7.3% | 1.7% | 1364 g |
Digestible carbohydrates | |||||
Starch and dextrins | 0.24 g | ~ | |||
Mono- and disaccharides (sugars) | 1.92 g | max 100 г | |||
Glucose (dextrose) | 0.47 g | ~ | |||
fructose | 1.45 g | ~ | |||
Fatty acid | |||||
Transgender | 0.194 g | max 1.9 г | |||
monounsaturated trans fats | 0.087 g | ~ | |||
Saturated fatty acids | |||||
Saturated fatty acids | 7.362 g | max 18.7 г | |||
4: 0 Oily | 0.054 g | ~ | |||
6: 0 Nylon | 0.043 g | ~ | |||
8: 0 Caprylic | 0.027 g | ~ | |||
10: 0 Capric | 0.065 g | ~ | |||
12: 0 Lauric | 0.075 g | ~ | |||
14: 0 Myristic | 0.262 g | ~ | |||
15: 0 Pentadecanoic | 0.03 g | ~ | |||
16: 0 Palmitic | 5.058 g | ~ | |||
17: 0 Margarine | 0.045 g | ~ | |||
18: 0 Stearin | 1.425 g | ~ | |||
20: 0 Arachinic | 0.158 g | ~ | |||
22: 0 Begenic | 0.083 g | ~ | |||
24: 0 Lignoceric | 0.036 g | ~ | |||
Monounsaturated fatty acids | 19.351 g | min 16.8 г | 115.2% | 27% | |
14: 1 Myristoleic | 0.025 g | ~ | |||
16: 1 Palmitoleic | 0.329 g | ~ | |||
16: 1 cis | 0.321 g | ~ | |||
16: 1 trans | 0.008 g | ~ | |||
17: 1 Heptadecene | 0.035 g | ~ | |||
18: 1 Olein (omega-9) | 18.731 g | ~ | |||
18: 1 cis | 18.654 g | ~ | |||
18: 1 trans | 0.077 g | ~ | |||
20: 1 Gadoleic (omega-9) | 0.213 g | ~ | |||
22: 1 Erucova (omega-9) | 0.009 g | ~ | |||
22: 1 cis | 0.007 g | ~ | |||
22: 1 trans | 0.002 g | ~ | |||
24: 1 Nervonic, cis (omega-9) | 0.009 g | ~ | |||
Polyunsaturated fatty acids | 13.74 g | from 11.2 to 20.6 | 100% | 23.5% | |
18: 2 Linoleic | 11.804 g | ~ | |||
18: 2 trans isomer, not determined | 0.054 g | ~ | |||
18: 2 Omega-6, cis, cis | 11.722 g | ~ | |||
18: 2 Conjugated Linoleic Acid | 0.028 g | ~ | |||
18: 3 Linolenic | 1.865 g | ~ | |||
18: 3 Omega-3, alpha linolenic | 1.747 g | ~ | |||
18: 3 Omega-6, Gamma Linolenic | 0.065 g | ~ | |||
18: 3 trans (other isomers) | 0.053 g | ~ | |||
20: 2 Eicosadienoic, Omega-6, cis, cis | 0.015 g | ~ | |||
20: 3 Eicosatriene | 0.004 g | ~ | |||
20: 3 Omega-6 | 0.002 g | ~ | |||
20: 4 Arachidonic | 0.05 g | ~ | |||
Omega-3 fatty acids | 1.748 g | from 0.9 to 3.7 | 100% | 23.5% | |
22: 5 Docosapentaenoic (DPC), Omega-3 | 0.001 g | ~ | |||
Omega-6 fatty acids | 11.854 g | from 4.7 to 16.8 | 100% | 23.5% |
The energy value is 426 kcal.
Pesto sauce, ready to eat, shelf stable rich in vitamins and minerals such as: beta-carotene – 21,5%, vitamin B2 – 17,1%, vitamin E – 59,1%, vitamin K – 161,5%, calcium – 17,3%, magnesium – 11,3%, phosphorus – 16,5%, manganese – 31,7%, copper – 14,5%
- B-carotene is provitamin A and has antioxidant properties. 6 mcg of beta-carotene is equivalent to 1 mcg of vitamin A.
- Vitamin B2 participates in redox reactions, enhances the color sensitivity of the visual analyzer and dark adaptation. Insufficient intake of vitamin B2 is accompanied by a violation of the condition of the skin, mucous membranes, impaired light and twilight vision.
- 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.
- 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.
- 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.
- 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.
- 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.
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