Nutritional value and chemical composition.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie value | 60 kCal | 1684 kCal | 3.6% | 6% | 2807 g |
| Proteins | 2 g | 76 g | 2.6% | 4.3% | 3800 g |
| Fats | 0.05 g | 56 g | 0.1% | 0.2% | 112000 g |
| Carbohydrates | 13.3 g | 219 g | 6.1% | 10.2% | 1647 g |
| organic acids | 0.1 g | ~ | |||
| Alimentary fiber | 1.3 g | 20 g | 6.5% | 10.8% | 1538 g |
| Water | 80.5 g | 2273 g | 3.5% | 5.8% | 2824 g |
| Ash | 1.2 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 300 μg | 900 μg | 33.3% | 55.5% | 300 g |
| beta Carotene | 0.3 mg | 5 mg | 6% | 10% | 1667 g |
| Vitamin B1, thiamine | 0.15 mg | 1.5 mg | 10% | 16.7% | 1000 g |
| Vitamin B2, riboflavin | 0.05 mg | 1.8 mg | 2.8% | 4.7% | 3600 g |
| Vitamin B4, choline | 12.3 mg | 500 mg | 2.5% | 4.2% | 4065 g |
| Vitamin B5, pantothenic | 0.8 mg | 5 mg | 16% | 26.7% | 625 g |
| Vitamin B6, pyridoxine | 0.209 mg | 2 mg | 10.5% | 17.5% | 957 g |
| Vitamin B9, folate | 11 μg | 400 μg | 2.8% | 4.7% | 3636 g |
| Vitamin C, ascorbic | 23 mg | 90 mg | 25.6% | 42.7% | 391 g |
| Vitamin E, alpha tocopherol, TE | 0.26 mg | 15 mg | 1.7% | 2.8% | 5769 g |
| Vitamin K, phylloquinone | 1.8 μg | 120 μg | 1.5% | 2.5% | 6667 g |
| Vitamin PP, NE | 0.6 mg | 20 mg | 3% | 5% | 3333 g |
| Macronutrients | |||||
| Potassium, K | 397 mg | 2500 mg | 15.9% | 26.5% | 630 g |
| Calcium, Ca | 34 mg | 1000 mg | 3.4% | 5.7% | 2941 g |
| Magnesium, Mg | 28 mg | 400 mg | 7% | 11.7% | 1429 g |
| Sodium, Na | 55 mg | 1300 mg | 4.2% | 7% | 2364 g |
| Sulfur, S | 15.7 mg | 1000 mg | 1.6% | 2.7% | 6369 g |
| Phosphorus, P | 49 mg | 800 mg | 6.1% | 10.2% | 1633 g |
| Trace Elements | |||||
| Iron, Fe | 1 mg | 18 mg | 5.6% | 9.3% | 1800 g |
| Manganese, Mn | 0.258 mg | 2 mg | 12.9% | 21.5% | 775 g |
| Copper, Cu | 151 μg | 1000 μg | 15.1% | 25.2% | 662 g |
| Selenium, Se | 0.6 μg | 55 μg | 1.1% | 1.8% | 9167 g |
| Zinc, Zn | 0.3 mg | 12 mg | 2.5% | 4.2% | 4000 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 7.3 g | ~ | |||
| Mono- and disaccharides (sugars) | 6 g | max 100 г | |||
| Saturated fatty acids | |||||
| Saturated fatty acids | 0.018 g | max 18.7 г | |||
| Polyunsaturated fatty acids | |||||
| Omega-3 fatty acids | 0.001 g | from 0.9 to 3.7 | 0.1% | 0.2% | |
| Omega-6 fatty acids | 0.013 g | from 4.7 to 16.8 | 0.3% | 0.5% |
The energy value is 60 kcal.
- Vitamin A is responsible for normal development, reproductive function, skin and eye health, and maintaining immunity.
- Vitamin B5 participates in protein, fat, carbohydrate metabolism, cholesterol metabolism, the synthesis of a number of hormones, hemoglobin, promotes the absorption of amino acids and sugars in the intestine, supports the function of the adrenal cortex. Lack of pantothenic acid can lead to damage to the skin and mucous membranes.
- 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.
- 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.
- Manganese participates in the formation of bone and connective tissue, is part of the enzymes involved in the metabolism of amino acids, carbohydrates, catecholamines; essential for the synthesis of cholesterol and nucleotides. Insufficient consumption is accompanied by a slowdown in growth, disorders in the reproductive system, increased fragility of bone tissue, disorders of carbohydrate and lipid metabolism.
- Copper is a part of enzymes with redox activity and involved in iron metabolism, stimulates the absorption of proteins and carbohydrates. Participates in the processes of providing the tissues of the human body with oxygen. The deficiency is manifested by disorders in the formation of the cardiovascular system and skeleton, the development of connective tissue dysplasia.
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.