Calorie content Sausages, pork. 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 value324 kCal1684 kCal19.2%5.9%520 g
Proteins11.8 g76 g15.5%4.8%644 g
Fats30.8 g56 g55%17%182 g
Water54.8 g2273 g2.4%0.7%4148 g
Ash2.6 g~
Vitamins
Vitamin B1, thiamine0.2 mg1.5 mg13.3%4.1%750 g
Vitamin B2, riboflavin0.1 mg1.8 mg5.6%1.7%1800 g
Vitamin PP, NE1 mg20 mg5%1.5%2000 g
niacin1.5 mg~
Macronutrients
Potassium, K242 mg2500 mg9.7%3%1033 g
Calcium, Ca7 mg1000 mg0.7%0.2%14286 g
Magnesium, Mg21 mg400 mg5.3%1.6%1905 g
Sodium, Na826 mg1300 mg63.5%19.6%157 g
Sulfur, S118 mg1000 mg11.8%3.6%847 g
Phosphorus, P164 mg800 mg20.5%6.3%488 g
Chlorine, Cl1273 mg2300 mg55.3%17.1%181 g
Trace Elements
Iron, Fe1.6 mg18 mg8.9%2.7%1125 g
Iodine, I7 μg150 μg4.7%1.5%2143 g
 

The energy value is 324 kcal.

  • Piece = 50 gr (162 kcal)
Sausages, pork rich in vitamins and minerals such as: vitamin B1 – 13,3%, phosphorus – 20,5%, chlorine – 55,3%
  • 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.
馃殌More on topic:  Calorie content Pork, ribs from the back, on the bone, only meat, baked. Chemical composition and nutritional value.
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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 foods.

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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