Calorie content Turnip poached at 1-214. 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 value45 kCal1684 kCal2.7%6%3742 g
Proteins1.6 g76 g2.1%4.7%4750 g
Fats1.5 g56 g2.7%6%3733 g
Carbohydrates6.3 g219 g2.9%6.4%3476 g
Alimentary fiber2 g20 g10%22.2%1000 g
Water87 g2273 g3.8%8.4%2613 g
Ash1.5 g~
Vitamins
Vitamin A, RE17 μg900 μg1.9%4.2%5294 g
beta Carotene0.1 mg5 mg2%4.4%5000 g
Vitamin B1, thiamine0.04 mg1.5 mg2.7%6%3750 g
Vitamin B2, riboflavin0.04 mg1.8 mg2.2%4.9%4500 g
Vitamin C, ascorbic13.1 mg90 mg14.6%32.4%687 g
Vitamin E, alpha tocopherol, TE0.6 mg15 mg4%8.9%2500 g
Vitamin PP, NE1.1 mg20 mg5.5%12.2%1818 g
niacin0.8 mg~
Macronutrients
Potassium, K250 mg2500 mg10%22.2%1000 g
Calcium, Ca56 mg1000 mg5.6%12.4%1786 g
Magnesium, Mg18 mg400 mg4.5%10%2222 g
Sodium, Na313 mg1300 mg24.1%53.6%415 g
Phosphorus, P36 mg800 mg4.5%10%2222 g
Trace Elements
Iron, Fe1 mg18 mg5.6%12.4%1800 g
Digestible carbohydrates
Starch and dextrins0.3 g~
Mono- and disaccharides (sugars)6 gmax 100 г
Saturated fatty acids
Saturated fatty acids0.3 gmax 18.7 г
 

The energy value is 45 kcal.

Turnips stewed for 1-214 rich in vitamins and minerals such as: vitamin C – 14,6%
  • 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.
Tags: calorie content 45 kcal, chemical composition, nutritional value, vitamins, minerals, what is useful Turnip poached in 1-214, calories, nutrients, useful properties Poached turnip in 1-214

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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