Calorie content Turnip. Chemical composition and nutritional value.

Nutritional value and chemical composition.

The table shows the content of nutrients (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams edible part.
NutrientQuantityNorm**% of the norm in 100 g% of the norm in 100 kcal100% normal
Calorie value32 kCal1684 kCal1.9%5.9%5263 g
Proteins1.5 g76 g2%6.3%5067 g
Fats0.1 g56 g0.2%0.6%56000 g
Carbohydrates6.2 g219 g2.8%8.8%3532 g
organic acids0.1 g~
Alimentary fiber1.9 g20 g9.5%29.7%1053 g
Water89.5 g2273 g3.9%12.2%2540 g
Ash0.7 g~
Vitamins
Vitamin A, RE17 μg900 μg1.9%5.9%5294 g
beta Carotene0.1 mg5 mg2%6.3%5000 g
Vitamin B1, thiamine0.05 mg1.5 mg3.3%10.3%3000 g
Vitamin B2, riboflavin0.04 mg1.8 mg2.2%6.9%4500 g
Vitamin B4, choline11.1 mg500 mg2.2%6.9%4505 g
Vitamin B5, pantothenic0.2 mg5 mg4%12.5%2500 g
Vitamin B6, pyridoxine0.09 mg2 mg4.5%14.1%2222 g
Vitamin B9, folate15 μg400 μg3.8%11.9%2667 g
Vitamin C, ascorbic20 mg90 mg22.2%69.4%450 g
Vitamin E, alpha tocopherol, TE0.1 mg15 mg0.7%2.2%15000 g
Vitamin H, biotin0.1 μg50 μg0.2%0.6%50000 g
Vitamin K, phylloquinone0.1 μg120 μg0.1%0.3%120000 g
Vitamin PP, NE1.1 mg20 mg5.5%17.2%1818 g
niacin0.8 mg~
Macronutrients
Potassium, K238 mg2500 mg9.5%29.7%1050 g
Calcium, Ca49 mg1000 mg4.9%15.3%2041 g
Silicon, Si91 mg30 mg303.3%947.8%33 g
Magnesium, Mg17 mg400 mg4.3%13.4%2353 g
Sodium, Na17 mg1300 mg1.3%4.1%7647 g
Sulfur, S21.7 mg1000 mg2.2%6.9%4608 g
Phosphorus, P34 mg800 mg4.3%13.4%2353 g
Chlorine, Cl24.7 mg2300 mg1.1%3.4%9312 g
Trace Elements
Aluminum, Al107.6 μg~
Bohr, B49 μg~
Vanadium, V40 μg~
Iron, Fe0.9 mg18 mg5%15.6%2000 g
Iodine, I0.35 μg150 μg0.2%0.6%42857 g
Cobalt, Co2 μg10 μg20%62.5%500 g
Lithium, Li3.4 μg~
Manganese, Mn0.134 mg2 mg6.7%20.9%1493 g
Copper, Cu85 μg1000 μg8.5%26.6%1176 g
Molybdenum, Mo.6 μg70 μg8.6%26.9%1167 g
Nickel, Ni0.6 μg~
Rubidium, Rb11.1 μg~
Selenium, Se0.7 μg55 μg1.3%4.1%7857 g
Fluorine, F12 μg4000 μg0.3%0.9%33333 g
Chrome, Cr0.5 μg50 μg1%3.1%10000 g
Zinc, Zn0.23 mg12 mg1.9%5.9%5217 g
Digestible carbohydrates
Starch and dextrins0.3 g~
Mono- and disaccharides (sugars)5.9 gmax 100 г
Saturated fatty acids
Saturated fatty acids0.011 gmax 18.7 г
Polyunsaturated fatty acids
Omega-3 fatty acids0.015 gfrom 0.9 to 3.71.7%5.3%
Omega-6 fatty acids0.012 gfrom 4.7 to 16.80.3%0.9%
 

The energy value is 32 kcal.

Turnip rich in vitamins and minerals such as: vitamin C – 22,2%, silicon – 303,3%, cobalt – 20%
  • 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.
  • 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.
Turnip Recipes
Tags: calorie content 32 kcal, chemical composition, nutritional value, vitamins, minerals, how turnips are useful, calories, nutrients, useful properties of turnips

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.

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