Calorie content Schnitzel from perch, 1-380 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 value215 kCal1684 kCal12.8%6%783 g
Proteins17.6 g76 g23.2%10.8%432 g
Fats12.5 g56 g22.3%10.4%448 g
Carbohydrates8.1 g219 g3.7%1.7%2704 g
Alimentary fiber1 g20 g5%2.3%2000 g
Water55.5 g2273 g2.4%1.1%4095 g
Ash5.3 g~
Vitamin A, RE32 μg900 μg3.6%1.7%2813 g
Retinol0.03 mg~
beta Carotene0.01 mg5 mg0.2%0.1%50000 g
Vitamin B1, thiamine0.11 mg1.5 mg7.3%3.4%1364 g
Vitamin B2, riboflavin0.13 mg1.8 mg7.2%3.3%1385 g
Vitamin C, ascorbic2.8 mg90 mg3.1%1.4%3214 g
Vitamin E, alpha tocopherol, TE4.5 mg15 mg30%14%333 g
Vitamin PP, NE4.7 mg20 mg23.5%10.9%426 g
niacin1.5 mg~
Potassium, K319 mg2500 mg12.8%6%784 g
Calcium, Ca107 mg1000 mg10.7%5%935 g
Magnesium, Mg56 mg400 mg14%6.5%714 g
Sodium, Na1577 mg1300 mg121.3%56.4%82 g
Phosphorus, P184 mg800 mg23%10.7%435 g
Trace Elements
Iron, Fe1.7 mg18 mg9.4%4.4%1059 g
Digestible carbohydrates
Starch and dextrins6.4 g~
Mono- and disaccharides (sugars)1.7 gmax 100 г
Cholesterol86 mgmax 300 mg
Saturated fatty acids
Saturated fatty acids1.7 gmax 18.7 г

The energy value is 215 kcal.

Perch schnitzel, 1-380 each rich in vitamins and minerals such as: vitamin E – 30%, vitamin PP – 23,5%, potassium – 12,8%, magnesium – 14%, phosphorus – 23%
  • 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.
  • 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.
  • potassium is the main intracellular ion that takes part in the regulation of water, acid and electrolyte balance, participates in the processes of nerve impulses, pressure regulation.
  • Magnesium participates in energy metabolism, synthesis of proteins, nucleic acids, has a stabilizing effect on membranes, is necessary to maintain homeostasis of calcium, potassium and sodium. Lack of magnesium leads to hypomagnesemia, an increased risk of developing hypertension, heart disease.
  • 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.
Tags: calorie content 215 kcal, chemical composition, nutritional value, vitamins, minerals, what is useful for schnitzel from perch, 1-380 each, calories, nutrients, useful properties of schnitzel from perch, 1-380 each

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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