Calorie content Roasted duck, 2-16 each. 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 value407 kCal1684 kCal24.2%5.9%414 g
Proteins23.2 g76 g30.5%7.5%328 g
Fats34.9 g56 g62.3%15.3%160 g
Carbohydrates0.1 g219 g219000 g
Water38.4 g2273 g1.7%0.4%5919 g
Ash3.4 g~
Vitamins
Vitamin A, RE50 μg900 μg5.6%1.4%1800 g
Retinol0.05 mg~
Vitamin B1, thiamine0.16 mg1.5 mg10.7%2.6%938 g
Vitamin B2, riboflavin0.21 mg1.8 mg11.7%2.9%857 g
Vitamin E, alpha tocopherol, TE1 mg15 mg6.7%1.6%1500 g
Vitamin PP, NE10.8 mg20 mg54%13.3%185 g
niacin6.5 mg~
Macronutrients
Potassium, K214 mg2500 mg8.6%2.1%1168 g
Calcium, Ca26 mg1000 mg2.6%0.6%3846 g
Magnesium, Mg21 mg400 mg5.3%1.3%1905 g
Sodium, Na821 mg1300 mg63.2%15.5%158 g
Phosphorus, P147 mg800 mg18.4%4.5%544 g
Trace Elements
Iron, Fe2.3 mg18 mg12.8%3.1%783 g
Digestible carbohydrates
Mono- and disaccharides (sugars)0.1 gmax 100 г
Sterols
Cholesterol51 mgmax 300 mg
Saturated fatty acids
Saturated fatty acids9.4 gmax 18.7 г
 

The energy value is 407 kcal.

Roasted duck, 2-16 each rich in vitamins and minerals such as: vitamin B2 – 11,7%, vitamin PP – 54%, phosphorus – 18,4%, iron – 12,8%
  • 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 PP participates in redox reactions of energy metabolism. Insufficient vitamin intake is accompanied by disruption of the normal state of the skin, gastrointestinal tract and nervous system.
  • 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.
  • Iron is a part of proteins of various functions, including enzymes. Participates in the transport of electrons, oxygen, ensures the course of redox reactions and activation of peroxidation. Insufficient consumption leads to hypochromic anemia, myoglobin-deficient atony of skeletal muscles, increased fatigue, myocardiopathy, atrophic gastritis.
Tags: calorie content 407 kcal, chemical composition, nutritional value, vitamins, minerals, what is useful Fried duck, 2-16 each, calories, nutrients, useful properties Fried duck, 2-16

Energy value, or calorie content Is the amount of energy released in the human body from food during digestion. The energy value of a product is measured in kilo-calories (kcal) or kilo-joules (kJ) per 100 grams. product. The kilocalorie used to measure the energy value of food is also called the “food calorie,” so the kilo prefix is ​​often omitted when specifying calories in (kilo) calories. You can see detailed energy tables for Russian products.

The nutritional value – the content of carbohydrates, fats and proteins in the product.

 

Nutritional value of a food product – a set of properties of a food product, in the presence of which the physiological needs of a person for the necessary substances and energy are satisfied.

Vitamins, organic substances required in small quantities in the diet of both humans and most vertebrates. Vitamins are usually synthesized by plants rather than animals. The daily human need for vitamins is only a few milligrams or micrograms. Unlike inorganic substances, vitamins are destroyed by strong heating. Many vitamins are unstable and “lost” during cooking or food processing.

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