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 | 24 kCal | 1684 kCal | 1.4% | 5.8% | 7017 g |
| Proteins | 1.2 g | 76 g | 1.6% | 6.7% | 6333 g |
| Fats | 0.3 g | 56 g | 0.5% | 2.1% | 18667 g |
| Carbohydrates | 3.81 g | 219 g | 1.7% | 7.1% | 5748 g |
| Alimentary fiber | 1.5 g | 20 g | 7.5% | 31.3% | 1333 g |
| Water | 91.28 g | 2273 g | 4% | 16.7% | 2490 g |
| Ash | 1.92 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 22 μg | 900 μg | 2.4% | 10% | 4091 g |
| beta Carotene | 0.259 mg | 5 mg | 5.2% | 21.7% | 1931 g |
| beta Cryptoxanthin | 3 μg | ~ | |||
| Lycopene | 13895 μg | ~ | |||
| Lutein + Zeaxanthin | 24 μg | ~ | |||
| Vitamin B1, thiamine | 0.024 mg | 1.5 mg | 1.6% | 6.7% | 6250 g |
| Vitamin B2, riboflavin | 0.065 mg | 1.8 mg | 3.6% | 15% | 2769 g |
| Vitamin B4, choline | 9.9 mg | 500 mg | 2% | 8.3% | 5051 g |
| Vitamin B5, pantothenic | 0.309 mg | 5 mg | 6.2% | 25.8% | 1618 g |
| Vitamin B6, pyridoxine | 0.098 mg | 2 mg | 4.9% | 20.4% | 2041 g |
| Vitamin B9, folate | 9 μg | 400 μg | 2.3% | 9.6% | 4444 g |
| Vitamin C, ascorbic | 7 mg | 90 mg | 7.8% | 32.5% | 1286 g |
| Vitamin E, alpha tocopherol, TE | 1.44 mg | 15 mg | 9.6% | 40% | 1042 g |
| beta Tocopherol | 0.02 mg | ~ | |||
| gamma Tocopherol | 0.1 mg | ~ | |||
| Vitamin K, phylloquinone | 2.8 μg | 120 μg | 2.3% | 9.6% | 4286 g |
| Vitamin PP, NE | 0.991 mg | 20 mg | 5% | 20.8% | 2018 g |
| Betaine | 0.8 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 297 mg | 2500 mg | 11.9% | 49.6% | 842 g |
| Calcium, Ca | 14 mg | 1000 mg | 1.4% | 5.8% | 7143 g |
| Magnesium, Mg | 15 mg | 400 mg | 3.8% | 15.8% | 2667 g |
| Sodium, Na | 11 mg | 1300 mg | 0.8% | 3.3% | 11818 g |
| Sulfur, S | 12 mg | 1000 mg | 1.2% | 5% | 8333 g |
| Phosphorus, P | 27 mg | 800 mg | 3.4% | 14.2% | 2963 g |
| Trace Elements | |||||
| Iron, Fe | 0.96 mg | 18 mg | 5.3% | 22.1% | 1875 g |
| Manganese, Mn | 0.113 mg | 2 mg | 5.7% | 23.8% | 1770 g |
| Copper, Cu | 115 μg | 1000 μg | 11.5% | 47.9% | 870 g |
| Selenium, Se | 0.6 μg | 55 μg | 1.1% | 4.6% | 9167 g |
| Fluorine, F | 34.9 μg | 4000 μg | 0.9% | 3.8% | 11461 g |
| Zinc, Zn | 0.22 mg | 12 mg | 1.8% | 7.5% | 5455 g |
| Digestible carbohydrates | |||||
| Mono- and disaccharides (sugars) | 3.56 g | max 100 г | |||
| Glucose (dextrose) | 1.82 g | ~ | |||
| sucrose | 0.07 g | ~ | |||
| fructose | 1.67 g | ~ | |||
| Essential Amino Acids | |||||
| Arginine * | 0.028 g | ~ | |||
| valine | 0.025 g | ~ | |||
| Histidine * | 0.02 g | ~ | |||
| Isoleucine | 0.025 g | ~ | |||
| leucine | 0.034 g | ~ | |||
| lysine | 0.037 g | ~ | |||
| methionine | 0.008 g | ~ | |||
| threonine | 0.037 g | ~ | |||
| tryptophan | 0.009 g | ~ | |||
| phenylalanine | 0.036 g | ~ | |||
| Replaceable amino acids | |||||
| alanine | 0.037 g | ~ | |||
| Aspartic acid | 0.183 g | ~ | |||
| glycine | 0.026 g | ~ | |||
| Glutamic acid | 0.586 g | ~ | |||
| Proline | 0.021 g | ~ | |||
| serine | 0.035 g | ~ | |||
| tyrosine | 0.018 g | ~ | |||
| Cysteine | 0.013 g | ~ | |||
| Saturated fatty acids | |||||
| Saturated fatty acids | 0.041 g | max 18.7 г | |||
| 16: 0 Palmitic | 0.031 g | ~ | |||
| 18: 0 Stearin | 0.011 g | ~ | |||
| Monounsaturated fatty acids | 0.044 g | min 16.8 г | 0.3% | 1.3% | |
| 16: 1 Palmitoleic | 0.002 g | ~ | |||
| 18: 1 Olein (omega-9) | 0.043 g | ~ | |||
| Polyunsaturated fatty acids | 0.121 g | from 11.2 to 20.6 | 1.1% | 4.6% | |
| 18: 2 Linoleic | 0.115 g | ~ | |||
| 18: 3 Linolenic | 0.006 g | ~ | |||
| Omega-3 fatty acids | 0.006 g | from 0.9 to 3.7 | 0.7% | 2.9% | |
| Omega-6 fatty acids | 0.115 g | from 4.7 to 16.8 | 2.4% | 10% |
The energy value is 24 kcal.
- cup = 244 g (58.6 kCal)
Tomato sauce, no added salt rich in vitamins and minerals such as: potassium – 11,9%, copper – 11,5%
- 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.
- 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.
Tags: calorie content 24 kcal, chemical composition, nutritional value, vitamins, minerals, what is useful Tomato sauce, no added salt, calories, nutrients, useful properties Tomato sauce, no added salt