Nutritional value and chemical composition.
The table shows the content of nutrients (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams edible part.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie value | 239 kCal | 1684 kCal | 14.2% | 5.9% | 705 g |
| Proteins | 2.8 g | 76 g | 3.7% | 1.5% | 2714 g |
| Fats | 0.6 g | 56 g | 1.1% | 0.5% | 9333 g |
| Carbohydrates | 57.4 g | 219 g | 26.2% | 11% | 382 g |
| Alimentary fiber | 5.1 g | 20 g | 25.5% | 10.7% | 392 g |
| Water | 31.4 g | 2273 g | 1.4% | 0.6% | 7239 g |
| Ash | 2.7 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 2 μg | 900 μg | 0.2% | 0.1% | 45000 g |
| beta Carotene | 0.018 mg | 5 mg | 0.4% | 0.2% | 27778 g |
| Vitamin B1, thiamine | 0.428 mg | 1.5 mg | 28.5% | 11.9% | 350 g |
| Vitamin B2, riboflavin | 0.152 mg | 1.8 mg | 8.4% | 3.5% | 1184 g |
| Vitamin B4, choline | 8.6 mg | 500 mg | 1.7% | 0.7% | 5814 g |
| Vitamin B5, pantothenic | 0.143 mg | 5 mg | 2.9% | 1.2% | 3497 g |
| Vitamin B6, pyridoxine | 0.066 mg | 2 mg | 3.3% | 1.4% | 3030 g |
| Vitamin B9, folate | 14 μg | 400 μg | 3.5% | 1.5% | 2857 g |
| Vitamin C, ascorbic | 3.5 mg | 90 mg | 3.9% | 1.6% | 2571 g |
| Vitamin E, alpha tocopherol, TE | 0.1 mg | 15 mg | 0.7% | 0.3% | 15000 g |
| Vitamin K, phylloquinone | 2.8 μg | 120 μg | 2.3% | 1% | 4286 g |
| Vitamin PP, NE | 1.938 mg | 20 mg | 9.7% | 4.1% | 1032 g |
| Macronutrients | |||||
| Potassium, K | 628 mg | 2500 mg | 25.1% | 10.5% | 398 g |
| Calcium, Ca | 74 mg | 1000 mg | 7.4% | 3.1% | 1351 g |
| Magnesium, Mg | 92 mg | 400 mg | 23% | 9.6% | 435 g |
| Sodium, Na | 28 mg | 1300 mg | 2.2% | 0.9% | 4643 g |
| Sulfur, S | 28 mg | 1000 mg | 2.8% | 1.2% | 3571 g |
| Phosphorus, P | 113 mg | 800 mg | 14.1% | 5.9% | 708 g |
| Trace Elements | |||||
| Iron, Fe | 2.8 mg | 18 mg | 15.6% | 6.5% | 643 g |
| Copper, Cu | 86 μg | 1000 μg | 8.6% | 3.6% | 1163 g |
| Selenium, Se | 1.3 μg | 55 μg | 2.4% | 1% | 4231 g |
| Zinc, Zn | 0.1 mg | 12 mg | 0.8% | 0.3% | 12000 g |
| Digestible carbohydrates | |||||
| Mono- and disaccharides (sugars) | 38.8 g | max 100 г | |||
| Essential Amino Acids | |||||
| lysine | 0.139 g | ~ | |||
| methionine | 0.014 g | ~ | |||
| tryptophan | 0.018 g | ~ | |||
| Saturated fatty acids | |||||
| Saturated fatty acids | 0.272 g | max 18.7 г | |||
| 14: 0 Myristic | 0.007 g | ~ | |||
| 16: 0 Palmitic | 0.168 g | ~ | |||
| 18: 0 Stearin | 0.06 g | ~ | |||
| Monounsaturated fatty acids | 0.181 g | min 16.8 г | 1.1% | 0.5% | |
| 18: 1 Olein (omega-9) | 0.181 g | ~ | |||
| Polyunsaturated fatty acids | 0.059 g | from 11.2 to 20.6 | 0.5% | 0.2% | |
| 18: 2 Linoleic | 0.059 g | ~ | |||
| Omega-6 fatty acids | 0.059 g | from 4.7 to 16.8 | 1.3% | 0.5% |
The energy value is 239 kcal.
- cup, pulp = 120 g (286.8 kCal)
- fruit (3 ″ x 1 ″) = 2 g (4.8 kCal)
Tamarind, raw rich in vitamins and minerals such as: vitamin B1 – 28,5%, potassium – 25,1%, magnesium – 23%, phosphorus – 14,1%, iron – 15,6%
- 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.
- 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.
- 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.
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