Calorie content Sour cream sauce 2-94. 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 value78 kCal1684 kCal4.6%5.9%2159 g
Proteins1.9 g76 g2.5%3.2%4000 g
Fats5.2 g56 g9.3%11.9%1077 g
Carbohydrates5.7 g219 g2.6%3.3%3842 g
Alimentary fiber0.3 g20 g1.5%1.9%6667 g
Water85.7 g2273 g3.8%4.9%2652 g
Ash1 g~
Vitamins
Vitamin A, RE40 μg900 μg4.4%5.6%2250 g
Retinol0.03 mg~
beta Carotene0.06 mg5 mg1.2%1.5%8333 g
Vitamin B1, thiamine0.03 mg1.5 mg2%2.6%5000 g
Vitamin B2, riboflavin0.04 mg1.8 mg2.2%2.8%4500 g
Vitamin E, alpha tocopherol, TE0.2 mg15 mg1.3%1.7%7500 g
Vitamin PP, NE0.4 mg20 mg2%2.6%5000 g
niacin0.2 mg~
Macronutrients
Potassium, K68 mg2500 mg2.7%3.5%3676 g
Calcium, Ca29 mg1000 mg2.9%3.7%3448 g
Magnesium, Mg6 mg400 mg1.5%1.9%6667 g
Sodium, Na325 mg1300 mg25%32.1%400 g
Phosphorus, P46 mg800 mg5.8%7.4%1739 g
Trace Elements
Iron, Fe0.2 mg18 mg1.1%1.4%9000 g
Digestible carbohydrates
Starch and dextrins4.9 g~
Mono- and disaccharides (sugars)0.8 gmax 100 г
Sterols
Cholesterol20 mgmax 300 mg
Saturated fatty acids
Saturated fatty acids3 gmax 18.7 г
 

The energy value is 78 kcal.

Tags: calorie content 78 kcal, chemical composition, nutritional value, vitamins, minerals, what is useful Sour cream sauce at 2-94, calories, nutrients, useful properties Sour cream sauce at 2-94

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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