Nutritional value and chemical composition.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie value | 284 kCal | 1684 kCal | 16.9% | 6% | 593 g |
| Proteins | 3.4 g | 76 g | 4.5% | 1.6% | 2235 g |
| Fats | 1.4 g | 56 g | 2.5% | 0.9% | 4000 g |
| Carbohydrates | 48.3 g | 219 g | 22.1% | 7.8% | 453 g |
| organic acids | 5 g | ~ | |||
| Alimentary fiber | 23.2 g | 20 g | 116% | 40.8% | 86 g |
| Water | 14 g | 2273 g | 0.6% | 0.2% | 16236 g |
| Ash | 4.7 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 817 μg | 900 μg | 90.8% | 32% | 110 g |
| beta Carotene | 4.9 mg | 5 mg | 98% | 34.5% | 102 g |
| Vitamin B1, thiamine | 0.07 mg | 1.5 mg | 4.7% | 1.7% | 2143 g |
| Vitamin B2, riboflavin | 0.3 mg | 1.8 mg | 16.7% | 5.9% | 600 g |
| Vitamin C, ascorbic | 1000 mg | 90 mg | 1111.1% | 391.2% | 9 g |
| Vitamin E, alpha tocopherol, TE | 3.8 mg | 15 mg | 25.3% | 8.9% | 395 g |
| Vitamin PP, NE | 1.4 mg | 20 mg | 7% | 2.5% | 1429 g |
| niacin | 1.2 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 50 mg | 2500 mg | 2% | 0.7% | 5000 g |
| Calcium, Ca | 60 mg | 1000 mg | 6% | 2.1% | 1667 g |
| Magnesium, Mg | 17 mg | 400 mg | 4.3% | 1.5% | 2353 g |
| Sodium, Na | 11 mg | 1300 mg | 0.8% | 0.3% | 11818 g |
| Phosphorus, P | 17 mg | 800 mg | 2.1% | 0.7% | 4706 g |
| Trace Elements | |||||
| Iron, Fe | 3 mg | 18 mg | 16.7% | 5.9% | 600 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 6.2 g | ~ | |||
| Mono- and disaccharides (sugars) | 42.1 g | max 100 г | |||
| Saturated fatty acids | |||||
| Saturated fatty acids | 0.2 g | max 18.7 г |
The energy value is 284 kcal.
- Tablespoon (“on top” except liquid foods) = 20 g (56.8 kcal)
- Teaspoon (“top” except liquid foods) = 6 g (17 kcal)
- 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 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 C participates in redox reactions, the functioning of the immune system, promotes the absorption of iron. Deficiency leads to loose and bleeding gums, nosebleeds due to increased permeability and fragility of the blood capillaries.
- Vitamin E possesses antioxidant properties, is necessary for the functioning of the gonads, heart muscle, is a universal stabilizer of cell membranes. With a deficiency of vitamin E, hemolysis of erythrocytes and neurological disorders are observed.
- 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.
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.