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 | 243 kCal | 1684 kCal | 14.4% | 5.9% | 693 g |
| Proteins | 3.9 g | 76 g | 5.1% | 2.1% | 1949 g |
| Fats | 9.75 g | 56 g | 17.4% | 7.2% | 574 g |
| Carbohydrates | 33.03 g | 219 g | 15.1% | 6.2% | 663 g |
| Alimentary fiber | 1.8 g | 20 g | 9% | 3.7% | 1111 g |
| Water | 50.39 g | 2273 g | 2.2% | 0.9% | 4511 g |
| Ash | 1.14 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 448 μg | 900 μg | 49.8% | 20.5% | 201 g |
| Retinol | 0.334 mg | ~ | |||
| alpha Carotene | 686 μg | ~ | |||
| beta Carotene | 1.023 mg | 5 mg | 20.5% | 8.4% | 489 g |
| beta Cryptoxanthin | 3 μg | ~ | |||
| Lutein + Zeaxanthin | 20 μg | ~ | |||
| Vitamin B1, thiamine | 0.177 mg | 1.5 mg | 11.8% | 4.9% | 847 g |
| Vitamin B2, riboflavin | 0.124 mg | 1.8 mg | 6.9% | 2.8% | 1452 g |
| Vitamin B4, choline | 37.5 mg | 500 mg | 7.5% | 3.1% | 1333 g |
| Vitamin B5, pantothenic | 0.452 mg | 5 mg | 9% | 3.7% | 1106 g |
| Vitamin B6, pyridoxine | 0.063 mg | 2 mg | 3.2% | 1.3% | 3175 g |
| Vitamin B9, folate | 37 μg | 400 μg | 9.3% | 3.8% | 1081 g |
| Vitamin B12, cobalamin | 0.35 μg | 3 μg | 11.7% | 4.8% | 857 g |
| Vitamin D, calciferol | 0.1 μg | 10 μg | 1% | 0.4% | 10000 g |
| Vitamin E, alpha tocopherol, TE | 0.76 mg | 15 mg | 5.1% | 2.1% | 1974 g |
| beta Tocopherol | 0.05 mg | ~ | |||
| gamma Tocopherol | 3.49 mg | ~ | |||
| tocopherol | 1 mg | ~ | |||
| Vitamin K, phylloquinone | 13.2 μg | 120 μg | 11% | 4.5% | 909 g |
| Vitamin PP, NE | 1.107 mg | 20 mg | 5.5% | 2.3% | 1807 g |
| Betaine | 7.3 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 167 mg | 2500 mg | 6.7% | 2.8% | 1497 g |
| Calcium, Ca | 64 mg | 1000 mg | 6.4% | 2.6% | 1563 g |
| Magnesium, Mg | 14 mg | 400 mg | 3.5% | 1.4% | 2857 g |
| Sodium, Na | 239 mg | 1300 mg | 18.4% | 7.6% | 544 g |
| Sulfur, S | 39 mg | 1000 mg | 3.9% | 1.6% | 2564 g |
| Phosphorus, P | 81 mg | 800 mg | 10.1% | 4.2% | 988 g |
| Trace Elements | |||||
| Iron, Fe | 0.9 mg | 18 mg | 5% | 2.1% | 2000 g |
| Manganese, Mn | 0.227 mg | 2 mg | 11.4% | 4.7% | 881 g |
| Copper, Cu | 148 μg | 1000 μg | 14.8% | 6.1% | 676 g |
| Selenium, Se | 5.4 μg | 55 μg | 9.8% | 4% | 1019 g |
| Zinc, Zn | 0.39 mg | 12 mg | 3.3% | 1.4% | 3077 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 10.73 g | ~ | |||
| Mono- and disaccharides (sugars) | 18.88 g | max 100 г | |||
| galactose | 0.01 g | ~ | |||
| Glucose (dextrose) | 3.78 g | ~ | |||
| lactose | 2 g | ~ | |||
| Maltose | 0.95 g | ~ | |||
| sucrose | 9.3 g | ~ | |||
| fructose | 2.85 g | ~ | |||
| Essential Amino Acids | |||||
| Arginine * | 0.154 g | ~ | |||
| valine | 0.211 g | ~ | |||
| Histidine * | 0.088 g | ~ | |||
| Isoleucine | 0.158 g | ~ | |||
| leucine | 0.297 g | ~ | |||
| lysine | 0.192 g | ~ | |||
| methionine | 0.249 g | ~ | |||
| threonine | 0.154 g | ~ | |||
| tryptophan | 0.048 g | ~ | |||
| phenylalanine | 0.175 g | ~ | |||
| Replaceable amino acids | |||||
| alanine | 0.15 g | ~ | |||
| Aspartic acid | 0.299 g | ~ | |||
| glycine | 0.115 g | ~ | |||
| Glutamic acid | 0.844 g | ~ | |||
| Proline | 0.286 g | ~ | |||
| serine | 0.22 g | ~ | |||
| tyrosine | 0.118 g | ~ | |||
| Cysteine | 0.062 g | ~ | |||
| Sterols | |||||
| Cholesterol | 26 mg | max 300 mg | |||
| Saturated fatty acids | |||||
| Saturated fatty acids | 1.988 g | max 18.7 г | |||
| 4: 0 Oily | 0.007 g | ~ | |||
| 6: 0 Nylon | 0.001 g | ~ | |||
| 14: 0 Myristic | 0.027 g | ~ | |||
| 16: 0 Palmitic | 1.107 g | ~ | |||
| 18: 0 Stearin | 0.81 g | ~ | |||
| 20: 0 Arachinic | 0.013 g | ~ | |||
| 22: 0 Begenic | 0.023 g | ~ | |||
| Monounsaturated fatty acids | 4.6 g | min 16.8 г | 27.4% | 11.3% | |
| 16: 1 Palmitoleic | 0.033 g | ~ | |||
| 18: 1 Olein (omega-9) | 4.567 g | ~ | |||
| Polyunsaturated fatty acids | 1.77 g | from 11.2 to 20.6 | 15.8% | 6.5% | |
| 18: 2 Linoleic | 1.65 g | ~ | |||
| 18: 3 Linolenic | 0.117 g | ~ | |||
| 20: 4 Arachidonic | 0.003 g | ~ | |||
| Omega-3 fatty acids | 0.117 g | from 0.9 to 3.7 | 13% | 5.3% | |
| Omega-6 fatty acids | 1.653 g | from 4.7 to 16.8 | 35.2% | 14.5% |
The energy value is 243 kcal.
- oz = 28.35 g (68.9 kCal)
- slice = 133 g (323.2 kCal)
- pie = 995 g (2417.9 kCal)
Pumpkin pie, industrial production rich in vitamins and minerals such as: vitamin A – 49,8%, beta-carotene – 20,5%, vitamin B1 – 11,8%, vitamin B12 – 11,7%, vitamin K – 11%, manganese – 11,4 , 14,8%, copper – XNUMX%
- Vitamin A is responsible for normal development, reproductive function, skin and eye health, and maintaining immunity.
- B-carotene is provitamin A and has antioxidant properties. 6 mcg of beta-carotene is equivalent to 1 mcg of vitamin A.
- 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 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.
- 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.
- 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.
Tags: calorie content 243 kcal, chemical composition, nutritional value, vitamins, minerals, what is useful for pumpkin pie, industrial production, calories, nutrients, useful properties Pumpkin pie, industrial production