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 | 297 kCal | 1684 kCal | 17.6% | 5.9% | 567 g |
| Proteins | 7.3 g | 76 g | 9.6% | 3.2% | 1041 g |
| Fats | 4.3 g | 56 g | 7.7% | 2.6% | 1302 g |
| Carbohydrates | 57.7 g | 219 g | 26.3% | 8.9% | 380 g |
| Water | 29.4 g | 2273 g | 1.3% | 0.4% | 7731 g |
| Ash | 1.3 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 77 μg | 900 μg | 8.6% | 2.9% | 1169 g |
| Retinol | 0.077 mg | ~ | |||
| Vitamin B1, thiamine | 0.159 mg | 1.5 mg | 10.6% | 3.6% | 943 g |
| Vitamin B2, riboflavin | 0.301 mg | 1.8 mg | 16.7% | 5.6% | 598 g |
| Vitamin B5, pantothenic | 0.546 mg | 5 mg | 10.9% | 3.7% | 916 g |
| Vitamin B6, pyridoxine | 0.059 mg | 2 mg | 3% | 1% | 3390 g |
| Vitamin B9, folate | 53 μg | 400 μg | 13.3% | 4.5% | 755 g |
| Vitamin B12, cobalamin | 0.37 μg | 3 μg | 12.3% | 4.1% | 811 g |
| Vitamin PP, NE | 1.204 mg | 20 mg | 6% | 2% | 1661 g |
| Macronutrients | |||||
| Potassium, K | 141 mg | 2500 mg | 5.6% | 1.9% | 1773 g |
| Calcium, Ca | 42 mg | 1000 mg | 4.2% | 1.4% | 2381 g |
| Magnesium, Mg | 9 mg | 400 mg | 2.3% | 0.8% | 4444 g |
| Sodium, Na | 228 mg | 1300 mg | 17.5% | 5.9% | 570 g |
| Sulfur, S | 73 mg | 1000 mg | 7.3% | 2.5% | 1370 g |
| Phosphorus, P | 100 mg | 800 mg | 12.5% | 4.2% | 800 g |
| Trace Elements | |||||
| Iron, Fe | 1.58 mg | 18 mg | 8.8% | 3% | 1139 g |
| Manganese, Mn | 0.167 mg | 2 mg | 8.4% | 2.8% | 1198 g |
| Copper, Cu | 56 μg | 1000 μg | 5.6% | 1.9% | 1786 g |
| Selenium, Se | 18.5 μg | 55 μg | 33.6% | 11.3% | 297 g |
| Zinc, Zn | 0.59 mg | 12 mg | 4.9% | 1.6% | 2034 g |
| Essential Amino Acids | |||||
| Arginine * | 0.404 g | ~ | |||
| valine | 0.395 g | ~ | |||
| Histidine * | 0.172 g | ~ | |||
| Isoleucine | 0.35 g | ~ | |||
| leucine | 0.59 g | ~ | |||
| lysine | 0.418 g | ~ | |||
| methionine | 0.192 g | ~ | |||
| threonine | 0.308 g | ~ | |||
| tryptophan | 0.089 g | ~ | |||
| phenylalanine | 0.374 g | ~ | |||
| Replaceable amino acids | |||||
| alanine | 0.35 g | ~ | |||
| Aspartic acid | 0.6 g | ~ | |||
| glycine | 0.25 g | ~ | |||
| Glutamic acid | 1.427 g | ~ | |||
| Proline | 0.468 g | ~ | |||
| serine | 0.498 g | ~ | |||
| tyrosine | 0.277 g | ~ | |||
| Cysteine | 0.161 g | ~ | |||
| Sterols | |||||
| Cholesterol | 170 mg | max 300 mg | |||
| Saturated fatty acids | |||||
| Saturated fatty acids | 1.301 g | max 18.7 г | |||
| 8: 0 Caprylic | 0.001 g | ~ | |||
| 10: 0 Capric | 0.001 g | ~ | |||
| 12: 0 Lauric | 0.001 g | ~ | |||
| 14: 0 Myristic | 0.014 g | ~ | |||
| 16: 0 Palmitic | 0.943 g | ~ | |||
| 18: 0 Stearin | 0.322 g | ~ | |||
| Monounsaturated fatty acids | 1.576 g | min 16.8 г | 9.4% | 3.2% | |
| 16: 1 Palmitoleic | 0.122 g | ~ | |||
| 18: 1 Olein (omega-9) | 1.439 g | ~ | |||
| 20: 1 Gadoleic (omega-9) | 0.011 g | ~ | |||
| 22: 1 Erucova (omega-9) | 0.001 g | ~ | |||
| Polyunsaturated fatty acids | 0.649 g | from 11.2 to 20.6 | 5.8% | 2% | |
| 18: 2 Linoleic | 0.556 g | ~ | |||
| 18: 3 Linolenic | 0.019 g | ~ | |||
| 20: 4 Arachidonic | 0.058 g | ~ | |||
| 20: 5 Eicosapentaenoic (EPA), Omega-3 | 0.001 g | ~ | |||
| Omega-3 fatty acids | 0.035 g | from 0.9 to 3.7 | 3.9% | 1.3% | |
| 22: 6 Docosahexaenoic (DHA), Omega-3 | 0.015 g | ~ | |||
| Omega-6 fatty acids | 0.614 g | from 4.7 to 16.8 | 13.1% | 4.4% |
The energy value is 297 kcal.
- oz = 28.35 g (84.2 kCal)
- piece (1/12 of 10 inch cake) = 63 гр (187.1 кКал)
Pie, airy, recipe rich in vitamins and minerals such as: vitamin B2 – 16,7%, vitamin B9 – 13,3%, vitamin B12 – 12,3%, phosphorus – 12,5%, selenium – 33,6%
- 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 B6 as a coenzyme, they participate in the metabolism of nucleic acids and amino acids. Folate deficiency leads to impaired synthesis of nucleic acids and protein, which results in inhibition of cell growth and division, especially in rapidly proliferating tissues: bone marrow, intestinal epithelium, etc. Insufficient consumption of folate during pregnancy is one of the causes of prematurity, malnutrition, congenital malformations and developmental disorders of the child. A strong association has been shown between folate and homocysteine levels and the risk of cardiovascular disease.
- Vitamin B12 plays an important role in the metabolism and conversion of amino acids. Folate and vitamin B12 are interrelated vitamins and are involved in blood formation. Lack of vitamin B12 leads to the development of partial or secondary folate deficiency, as well as anemia, leukopenia, thrombocytopenia.
- 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.
- Selenium – an essential element of the antioxidant defense system of the human body, has an immunomodulatory effect, participates in the regulation of the action of thyroid hormones. Deficiency leads to Kashin-Beck disease (osteoarthritis with multiple deformities of the joints, spine and extremities), Keshan disease (endemic myocardiopathy), hereditary thrombastenia.
Tags: calorie content 297 kcal, chemical composition, nutritional value, vitamins, minerals, how is the Pie useful, airy, prepared according to the recipe, calories, nutrients, useful properties of the Cake, airy, prepared according to the recipe