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 | 361 kCal | 1684 kCal | 21.4% | 5.9% | 466 g |
| Proteins | 5.3 g | 76 g | 7% | 1.9% | 1434 g |
| Fats | 14.6 g | 56 g | 26.1% | 7.2% | 384 g |
| Carbohydrates | 52.3 g | 219 g | 23.9% | 6.6% | 419 g |
| Alimentary fiber | 0.7 g | 20 g | 3.5% | 1% | 2857 g |
| Water | 25.1 g | 2273 g | 1.1% | 0.3% | 9056 g |
| Ash | 1.9 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 40 μg | 900 μg | 4.4% | 1.2% | 2250 g |
| Retinol | 0.039 mg | ~ | |||
| Vitamin B1, thiamine | 0.183 mg | 1.5 mg | 12.2% | 3.4% | 820 g |
| Vitamin B2, riboflavin | 0.233 mg | 1.8 mg | 12.9% | 3.6% | 773 g |
| Vitamin B5, pantothenic | 0.31 mg | 5 mg | 6.2% | 1.7% | 1613 g |
| Vitamin B6, pyridoxine | 0.036 mg | 2 mg | 1.8% | 0.5% | 5556 g |
| Vitamin B9, folate | 51 μg | 400 μg | 12.8% | 3.5% | 784 g |
| Vitamin B12, cobalamin | 0.16 μg | 3 μg | 5.3% | 1.5% | 1875 g |
| Vitamin C, ascorbic | 0.2 mg | 90 mg | 0.2% | 0.1% | 45000 g |
| Vitamin PP, NE | 1.456 mg | 20 mg | 7.3% | 2% | 1374 g |
| Macronutrients | |||||
| Potassium, K | 91 mg | 2500 mg | 3.6% | 1% | 2747 g |
| Calcium, Ca | 146 mg | 1000 mg | 14.6% | 4% | 685 g |
| Magnesium, Mg | 12 mg | 400 mg | 3% | 0.8% | 3333 g |
| Sodium, Na | 343 mg | 1300 mg | 26.4% | 7.3% | 379 g |
| Sulfur, S | 53 mg | 1000 mg | 5.3% | 1.5% | 1887 g |
| Phosphorus, P | 117 mg | 800 mg | 14.6% | 4% | 684 g |
| Trace Elements | |||||
| Iron, Fe | 1.64 mg | 18 mg | 9.1% | 2.5% | 1098 g |
| Manganese, Mn | 0.19 mg | 2 mg | 9.5% | 2.6% | 1053 g |
| Copper, Cu | 56 μg | 1000 μg | 5.6% | 1.6% | 1786 g |
| Selenium, Se | 13.7 μg | 55 μg | 24.9% | 6.9% | 401 g |
| Zinc, Zn | 0.45 mg | 12 mg | 3.8% | 1.1% | 2667 g |
| Essential Amino Acids | |||||
| Arginine * | 0.238 g | ~ | |||
| valine | 0.268 g | ~ | |||
| Histidine * | 0.124 g | ~ | |||
| Isoleucine | 0.236 g | ~ | |||
| leucine | 0.414 g | ~ | |||
| lysine | 0.246 g | ~ | |||
| methionine | 0.12 g | ~ | |||
| threonine | 0.191 g | ~ | |||
| tryptophan | 0.066 g | ~ | |||
| phenylalanine | 0.266 g | ~ | |||
| Replaceable amino acids | |||||
| alanine | 0.206 g | ~ | |||
| Aspartic acid | 0.342 g | ~ | |||
| glycine | 0.171 g | ~ | |||
| Glutamic acid | 1.329 g | ~ | |||
| Proline | 0.473 g | ~ | |||
| serine | 0.303 g | ~ | |||
| tyrosine | 0.191 g | ~ | |||
| Cysteine | 0.103 g | ~ | |||
| Sterols | |||||
| Cholesterol | 54 mg | max 300 mg | |||
| Saturated fatty acids | |||||
| Saturated fatty acids | 3.924 g | max 18.7 г | |||
| 4: 0 Oily | 0.019 g | ~ | |||
| 6: 0 Nylon | 0.011 g | ~ | |||
| 8: 0 Caprylic | 0.007 g | ~ | |||
| 10: 0 Capric | 0.015 g | ~ | |||
| 12: 0 Lauric | 0.017 g | ~ | |||
| 14: 0 Myristic | 0.114 g | ~ | |||
| 16: 0 Palmitic | 2.235 g | ~ | |||
| 18: 0 Stearin | 1.498 g | ~ | |||
| Monounsaturated fatty acids | 6.229 g | min 16.8 г | 37.1% | 10.3% | |
| 16: 1 Palmitoleic | 0.05 g | ~ | |||
| 18: 1 Olein (omega-9) | 6.173 g | ~ | |||
| 20: 1 Gadoleic (omega-9) | 0.003 g | ~ | |||
| Polyunsaturated fatty acids | 3.57 g | from 11.2 to 20.6 | 31.9% | 8.8% | |
| 18: 2 Linoleic | 3.328 g | ~ | |||
| 18: 3 Linolenic | 0.219 g | ~ | |||
| 20: 4 Arachidonic | 0.017 g | ~ | |||
| Omega-3 fatty acids | 0.224 g | from 0.9 to 3.7 | 24.9% | 6.9% | |
| 22: 6 Docosahexaenoic (DHA), Omega-3 | 0.005 g | ~ | |||
| Omega-6 fatty acids | 3.345 g | from 4.7 to 16.8 | 71.2% | 19.7% |
The energy value is 361 kcal.
- cake, 2-layer (8 ″ dia) = 817 g (2949.4 kCal)
- piece (1/12 of 8 ″ dia) = 68 g (245.5 kCal)
Pie, yellow, recipe, no glaze rich in vitamins and minerals such as: vitamin B1 – 12,2%, vitamin B2 – 12,9%, vitamin B9 – 12,8%, calcium – 14,6%, phosphorus – 14,6%, selenium – 24,9%
- Vitamin B1 is part of the most important enzymes of carbohydrate and energy metabolism, which provide the body with energy and plastic substances, as well as the metabolism of branched-chain amino acids. Lack of this vitamin leads to serious disorders of the nervous, digestive and cardiovascular systems.
- 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.
- 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.
- 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 361 kcal, chemical composition, nutritional value, vitamins, minerals, what is the use of the Pie, yellow, prepared according to the recipe, without glaze, calories, nutrients, useful properties Pie, yellow, prepared according to the recipe, without glaze