Nutritional value and chemical composition.
| 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 | 1.1 g | 76 g | 1.4% | 5.8% | 6909 g |
| Fats | 0.2 g | 56 g | 0.4% | 1.7% | 28000 g |
| Carbohydrates | 3.8 g | 219 g | 1.7% | 7.1% | 5763 g |
| organic acids | 0.8 g | ~ | |||
| Alimentary fiber | 1.4 g | 20 g | 7% | 29.2% | 1429 g |
| Water | 92 g | 2273 g | 4% | 16.7% | 2471 g |
| Ash | 0.7 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 133 μg | 900 μg | 14.8% | 61.7% | 677 g |
| beta Carotene | 0.8 mg | 5 mg | 16% | 66.7% | 625 g |
| Vitamin B1, thiamine | 0.06 mg | 1.5 mg | 4% | 16.7% | 2500 g |
| Vitamin B2, riboflavin | 0.04 mg | 1.8 mg | 2.2% | 9.2% | 4500 g |
| Vitamin B4, choline | 6.7 mg | 500 mg | 1.3% | 5.4% | 7463 g |
| Vitamin B5, pantothenic | 0.25 mg | 5 mg | 5% | 20.8% | 2000 g |
| Vitamin B6, pyridoxine | 0.1 mg | 2 mg | 5% | 20.8% | 2000 g |
| Vitamin B9, folate | 11 μg | 400 μg | 2.8% | 11.7% | 3636 g |
| Vitamin C, ascorbic | 25 mg | 90 mg | 27.8% | 115.8% | 360 g |
| Vitamin E, alpha tocopherol, TE | 0.7 mg | 15 mg | 4.7% | 19.6% | 2143 g |
| Vitamin H, biotin | 1.2 μg | 50 μg | 2.4% | 10% | 4167 g |
| Vitamin K, phylloquinone | 7.9 μg | 120 μg | 6.6% | 27.5% | 1519 g |
| Vitamin PP, NE | 0.7 mg | 20 mg | 3.5% | 14.6% | 2857 g |
| niacin | 0.5 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 290 mg | 2500 mg | 11.6% | 48.3% | 862 g |
| Calcium, Ca | 14 mg | 1000 mg | 1.4% | 5.8% | 7143 g |
| Silicon, Si | 6 mg | 30 mg | 20% | 83.3% | 500 g |
| Magnesium, Mg | 20 mg | 400 mg | 5% | 20.8% | 2000 g |
| Sodium, Na | 3 mg | 1300 mg | 0.2% | 0.8% | 43333 g |
| Sulfur, S | 12 mg | 1000 mg | 1.2% | 5% | 8333 g |
| Phosphorus, P | 26 mg | 800 mg | 3.3% | 13.8% | 3077 g |
| Chlorine, Cl | 57 mg | 2300 mg | 2.5% | 10.4% | 4035 g |
| Trace Elements | |||||
| Aluminum, Al | 135 μg | ~ | |||
| Bohr, B | 115 μg | ~ | |||
| Vanadium, V | 0.5 μg | ~ | |||
| Iron, Fe | 0.9 mg | 18 mg | 5% | 20.8% | 2000 g |
| Iodine, I | 2 μg | 150 μg | 1.3% | 5.4% | 7500 g |
| Cobalt, Co | 6 μg | 10 μg | 60% | 250% | 167 g |
| Lithium, Li | 29 μg | ~ | |||
| Manganese, Mn | 0.14 mg | 2 mg | 7% | 29.2% | 1429 g |
| Copper, Cu | 110 μg | 1000 μg | 11% | 45.8% | 909 g |
| Molybdenum, Mo. | 7 μg | 70 μg | 10% | 41.7% | 1000 g |
| Nickel, Ni | 13 μg | ~ | |||
| Rubidium, Rb | 153 μg | ~ | |||
| Selenium, Se | 0.4 μg | 55 μg | 0.7% | 2.9% | 13750 g |
| Fluorine, F | 20 μg | 4000 μg | 0.5% | 2.1% | 20000 g |
| Chrome, Cr | 5 μg | 50 μg | 10% | 41.7% | 1000 g |
| Zinc, Zn | 0.2 mg | 12 mg | 1.7% | 7.1% | 6000 g |
| Zirconium, Zr | 4.8 μg | ~ | |||
| Digestible carbohydrates | |||||
| Starch and dextrins | 0.3 g | ~ | |||
| Mono- and disaccharides (sugars) | 3.5 g | max 100 г | |||
| Glucose (dextrose) | 1.6 g | ~ | |||
| sucrose | 0.7 g | ~ | |||
| fructose | 1.2 g | ~ | |||
| Essential Amino Acids | 0.188 g | ~ | |||
| Arginine * | 0.023 g | ~ | |||
| valine | 0.024 g | ~ | |||
| Histidine * | 0.016 g | ~ | |||
| Isoleucine | 0.026 g | ~ | |||
| leucine | 0.036 g | ~ | |||
| lysine | 0.04 g | ~ | |||
| methionine | 0.007 g | ~ | |||
| Methionine + Cysteine | 0.01 g | ~ | |||
| threonine | 0.029 g | ~ | |||
| tryptophan | 0.008 g | ~ | |||
| phenylalanine | 0.025 g | ~ | |||
| Phenylalanine + Tyrosine | 0.05 g | ~ | |||
| Replaceable amino acids | 0.813 g | ~ | |||
| alanine | 0.027 g | ~ | |||
| Aspartic acid | 0.138 g | ~ | |||
| glycine | 0.02 g | ~ | |||
| Glutamic acid | 0.514 g | ~ | |||
| Proline | 0.019 g | ~ | |||
| serine | 0.026 g | ~ | |||
| tyrosine | 0.025 g | ~ | |||
| Cysteine | 0.005 g | ~ | |||
| Saturated fatty acids | |||||
| Saturated fatty acids | 0.028 g | max 18.7 г | |||
| Polyunsaturated fatty acids | |||||
| Omega-3 fatty acids | 0.003 g | from 0.9 to 3.7 | 0.3% | 1.3% | |
| Omega-6 fatty acids | 0.08 g | from 4.7 to 16.8 | 1.7% | 7.1% |
The energy value is 24 kcal.
- Piece diameter 5,5 cm = 75 gr (18 kcal)
- Piece diameter 6,5 cm = 115 gr (27.6 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.
- 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.
- Silicon is included as a structural component in glycosaminoglycans and stimulates collagen synthesis.
- Cobalt is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid 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.