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 | 49 kCal | 1684 kCal | 2.9% | 5.9% | 3437 g |
| Proteins | 0.9 g | 76 g | 1.2% | 2.4% | 8444 g |
| Fats | 0.7 g | 56 g | 1.3% | 2.7% | 8000 g |
| Carbohydrates | 7.27 g | 219 g | 3.3% | 6.7% | 3012 g |
| Alimentary fiber | 2.5 g | 20 g | 12.5% | 25.5% | 800 g |
| Water | 86.9 g | 2273 g | 3.8% | 7.8% | 2616 g |
| Ash | 1.73 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 3 μg | 900 μg | 0.3% | 0.6% | 30000 g |
| beta Carotene | 0.03 mg | 5 mg | 0.6% | 1.2% | 16667 g |
| Vitamin B1, thiamine | 0.05 mg | 1.5 mg | 3.3% | 6.7% | 3000 g |
| Vitamin B2, riboflavin | 0.07 mg | 1.8 mg | 3.9% | 8% | 2571 g |
| Vitamin B4, choline | 11.9 mg | 500 mg | 2.4% | 4.9% | 4202 g |
| Vitamin B6, pyridoxine | 0.14 mg | 2 mg | 7% | 14.3% | 1429 g |
| Vitamin B9, folate | 20 μg | 400 μg | 5% | 10.2% | 2000 g |
| Vitamin E, alpha tocopherol, TE | 0.03 mg | 15 mg | 0.2% | 0.4% | 50000 g |
| Vitamin K, phylloquinone | 3.7 μg | 120 μg | 3.1% | 6.3% | 3243 g |
| Vitamin PP, NE | 0.66 mg | 20 mg | 3.3% | 6.7% | 3030 g |
| Macronutrients | |||||
| Potassium, K | 12 mg | 2500 mg | 0.5% | 1% | 20833 g |
| Calcium, Ca | 25 mg | 1000 mg | 2.5% | 5.1% | 4000 g |
| Magnesium, Mg | 6 mg | 400 mg | 1.5% | 3.1% | 6667 g |
| Sodium, Na | 1674 mg | 1300 mg | 128.8% | 262.9% | 78 g |
| Sulfur, S | 9 mg | 1000 mg | 0.9% | 1.8% | 11111 g |
| Phosphorus, P | 9 mg | 800 mg | 1.1% | 2.2% | 8889 g |
| Trace Elements | |||||
| Iron, Fe | 0.77 mg | 18 mg | 4.3% | 8.8% | 2338 g |
| Copper, Cu | 173 μg | 1000 μg | 17.3% | 35.3% | 578 g |
| Selenium, Se | 0.6 μg | 55 μg | 1.1% | 2.2% | 9167 g |
| Zinc, Zn | 0.23 mg | 12 mg | 1.9% | 3.9% | 5217 g |
| Digestible carbohydrates | |||||
| Mono- and disaccharides (sugars) | 4.8 g | max 100 г | |||
| Saturated fatty acids | |||||
| Saturated fatty acids | 0.14 g | max 18.7 г | |||
| 16: 0 Palmitic | 0.098 g | ~ | |||
| 18: 0 Stearin | 0.035 g | ~ | |||
| Monounsaturated fatty acids | 0.063 g | min 16.8 г | 0.4% | 0.8% | |
| 16: 1 Palmitoleic | 0.007 g | ~ | |||
| 18: 1 Olein (omega-9) | 0.057 g | ~ | |||
| Polyunsaturated fatty acids | 0.294 g | from 11.2 to 20.6 | 2.6% | 5.3% | |
| 18: 2 Linoleic | 0.245 g | ~ | |||
| 18: 3 Linolenic | 0.049 g | ~ | |||
| Omega-3 fatty acids | 0.049 g | from 0.9 to 3.7 | 5.4% | 11% | |
| Omega-6 fatty acids | 0.245 g | from 4.7 to 16.8 | 5.2% | 10.6% |
The energy value is 49 kcal.
- cup = 136 g (66.6 kCal)
Pickled eggplants rich in vitamins and minerals such as: copper – 17,3%
- 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.
Tags: calorie content 49 kcal, chemical composition, nutritional value, vitamins, minerals, what is useful for Pickled eggplants, calories, nutrients, useful properties Pickled eggplants