Nutritional value and chemical composition.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie value | 324 kCal | 1684 kCal | 19.2% | 5.9% | 520 g |
| Proteins | 11.8 g | 76 g | 15.5% | 4.8% | 644 g |
| Fats | 30.8 g | 56 g | 55% | 17% | 182 g |
| Water | 54.8 g | 2273 g | 2.4% | 0.7% | 4148 g |
| Ash | 2.6 g | ~ | |||
| Vitamins | |||||
| Vitamin B1, thiamine | 0.2 mg | 1.5 mg | 13.3% | 4.1% | 750 g |
| Vitamin B2, riboflavin | 0.1 mg | 1.8 mg | 5.6% | 1.7% | 1800 g |
| Vitamin PP, NE | 1 mg | 20 mg | 5% | 1.5% | 2000 g |
| niacin | 1.5 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 242 mg | 2500 mg | 9.7% | 3% | 1033 g |
| Calcium, Ca | 7 mg | 1000 mg | 0.7% | 0.2% | 14286 g |
| Magnesium, Mg | 21 mg | 400 mg | 5.3% | 1.6% | 1905 g |
| Sodium, Na | 826 mg | 1300 mg | 63.5% | 19.6% | 157 g |
| Sulfur, S | 118 mg | 1000 mg | 11.8% | 3.6% | 847 g |
| Phosphorus, P | 164 mg | 800 mg | 20.5% | 6.3% | 488 g |
| Chlorine, Cl | 1273 mg | 2300 mg | 55.3% | 17.1% | 181 g |
| Trace Elements | |||||
| Iron, Fe | 1.6 mg | 18 mg | 8.9% | 2.7% | 1125 g |
| Iodine, I | 7 μg | 150 μg | 4.7% | 1.5% | 2143 g |
The energy value is 324 kcal.
- Piece = 50 gr (162 kcal)
- 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.
- 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.
- Chlorine necessary for the formation and secretion of hydrochloric acid in the body.
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.