Calorie content Pesto sauce, ready to eat, shelf stable. 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 value426 kCal1684 kCal25.3%5.9%395 g
Proteins5 g76 g6.6%1.5%1520 g
Fats42.42 g56 g75.8%17.8%132 g
Carbohydrates4.44 g219 g2%0.5%4932 g
Alimentary fiber1.7 g20 g8.5%2%1176 g
Water43.08 g2273 g1.9%0.4%5276 g
Ash3.35 g~
Vitamins
Vitamin A, RE90 μg900 μg10%2.3%1000 g
beta Carotene1.075 mg5 mg21.5%5%465 g
beta Cryptoxanthin12 μg~
Lutein + Zeaxanthin917 μg~
Vitamin B1, thiamine0.093 mg1.5 mg6.2%1.5%1613 g
Vitamin B2, riboflavin0.307 mg1.8 mg17.1%4%586 g
Vitamin B4, choline13.7 mg500 mg2.7%0.6%3650 g
Vitamin B5, pantothenic0.255 mg5 mg5.1%1.2%1961 g
Vitamin B6, pyridoxine0.178 mg2 mg8.9%2.1%1124 g
Vitamin C, ascorbic0.1 mg90 mg0.1%90000 g
Vitamin E, alpha tocopherol, TE8.86 mg15 mg59.1%13.9%169 g
gamma Tocopherol15.77 mg~
tocopherol5.19 mg~
Vitamin K, phylloquinone193.8 μg120 μg161.5%37.9%62 g
Vitamin PP, NE0.738 mg20 mg3.7%0.9%2710 g
Betaine0.6 mg~
Macronutrients
Potassium, K205 mg2500 mg8.2%1.9%1220 g
Calcium, Ca173 mg1000 mg17.3%4.1%578 g
Magnesium, Mg45 mg400 mg11.3%2.7%889 g
Sodium, Na998 mg1300 mg76.8%18%130 g
Sulfur, S50 mg1000 mg5%1.2%2000 g
Phosphorus, P132 mg800 mg16.5%3.9%606 g
Trace Elements
Iron, Fe0.88 mg18 mg4.9%1.2%2045 g
Manganese, Mn0.633 mg2 mg31.7%7.4%316 g
Copper, Cu145 μg1000 μg14.5%3.4%690 g
Selenium, Se5.5 μg55 μg10%2.3%1000 g
Zinc, Zn0.88 mg12 mg7.3%1.7%1364 g
Digestible carbohydrates
Starch and dextrins0.24 g~
Mono- and disaccharides (sugars)1.92 gmax 100 г
Glucose (dextrose)0.47 g~
fructose1.45 g~
Fatty acid
Transgender0.194 gmax 1.9 г
monounsaturated trans fats0.087 g~
Saturated fatty acids
Saturated fatty acids7.362 gmax 18.7 г
4: 0 Oily0.054 g~
6: 0 Nylon0.043 g~
8: 0 Caprylic0.027 g~
10: 0 Capric0.065 g~
12: 0 Lauric0.075 g~
14: 0 Myristic0.262 g~
15: 0 Pentadecanoic0.03 g~
16: 0 Palmitic5.058 g~
17: 0 Margarine0.045 g~
18: 0 Stearin1.425 g~
20: 0 Arachinic0.158 g~
22: 0 Begenic0.083 g~
24: 0 Lignoceric0.036 g~
Monounsaturated fatty acids19.351 gmin 16.8 г115.2%27%
14: 1 Myristoleic0.025 g~
16: 1 Palmitoleic0.329 g~
16: 1 cis0.321 g~
16: 1 trans0.008 g~
17: 1 Heptadecene0.035 g~
18: 1 Olein (omega-9)18.731 g~
18: 1 cis18.654 g~
18: 1 trans0.077 g~
20: 1 Gadoleic (omega-9)0.213 g~
22: 1 Erucova (omega-9)0.009 g~
22: 1 cis0.007 g~
22: 1 trans0.002 g~
24: 1 Nervonic, cis (omega-9)0.009 g~
Polyunsaturated fatty acids13.74 gfrom 11.2 to 20.6100%23.5%
18: 2 Linoleic11.804 g~
18: 2 trans isomer, not determined0.054 g~
18: 2 Omega-6, cis, cis11.722 g~
18: 2 Conjugated Linoleic Acid0.028 g~
18: 3 Linolenic1.865 g~
18: 3 Omega-3, alpha linolenic1.747 g~
18: 3 Omega-6, Gamma Linolenic0.065 g~
18: 3 trans (other isomers)0.053 g~
20: 2 Eicosadienoic, Omega-6, cis, cis0.015 g~
20: 3 Eicosatriene0.004 g~
20: 3 Omega-60.002 g~
20: 4 Arachidonic0.05 g~
Omega-3 fatty acids1.748 gfrom 0.9 to 3.7100%23.5%
22: 5 Docosapentaenoic (DPC), Omega-30.001 g~
Omega-6 fatty acids11.854 gfrom 4.7 to 16.8100%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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