Nutritional value and chemical composition.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie value | 16 kCal | 1684 kCal | 1% | 6.3% | 10525 g |
| Proteins | 2 g | 76 g | 2.6% | 16.3% | 3800 g |
| Fats | 0.1 g | 56 g | 0.2% | 1.3% | 56000 g |
| Carbohydrates | 2 g | 219 g | 0.9% | 5.6% | 10950 g |
| organic acids | 0.1 g | ~ | |||
| Alimentary fiber | 1.3 g | 20 g | 6.5% | 40.6% | 1538 g |
| Water | 92.8 g | 2273 g | 4.1% | 25.6% | 2449 g |
| Ash | 1.7 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 417 μg | 900 μg | 46.3% | 289.4% | 216 g |
| beta Carotene | 2.5 mg | 5 mg | 50% | 312.5% | 200 g |
| Vitamin B1, thiamine | 0.02 mg | 1.5 mg | 1.3% | 8.1% | 7500 g |
| Vitamin B2, riboflavin | 0.15 mg | 1.8 mg | 8.3% | 51.9% | 1200 g |
| Vitamin C, ascorbic | 20 mg | 90 mg | 22.2% | 138.8% | 450 g |
| Vitamin E, alpha tocopherol, TE | 2.1 mg | 15 mg | 14% | 87.5% | 714 g |
| Vitamin PP, NE | 1 mg | 20 mg | 5% | 31.3% | 2000 g |
| niacin | 0.6 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 522 mg | 2500 mg | 20.9% | 130.6% | 479 g |
| Calcium, Ca | 104 mg | 1000 mg | 10.4% | 65% | 962 g |
| Magnesium, Mg | 48 mg | 400 mg | 12% | 75% | 833 g |
| Sodium, Na | 24 mg | 1300 mg | 1.8% | 11.3% | 5417 g |
| Phosphorus, P | 49 mg | 800 mg | 6.1% | 38.1% | 1633 g |
| Trace Elements | |||||
| Iron, Fe | 3.4 mg | 18 mg | 18.9% | 118.1% | 529 g |
| Digestible carbohydrates | |||||
| Mono- and disaccharides (sugars) | 2 g | max 100 г |
The energy value is 16 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 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.
- 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.
- 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.