Nutritional value and chemical composition.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie value | 293 kCal | 1684 kCal | 17.4% | 5.9% | 575 g |
| Proteins | 6.5 g | 76 g | 8.6% | 2.9% | 1169 g |
| Fats | 4.2 g | 56 g | 7.5% | 2.6% | 1333 g |
| Carbohydrates | 57.1 g | 219 g | 26.1% | 8.9% | 384 g |
| organic acids | 0.2 g | ~ | |||
| Alimentary fiber | 0.2 g | 20 g | 1% | 0.3% | 10000 g |
| Water | 28.2 g | 2273 g | 1.2% | 0.4% | 8060 g |
| Ash | 1 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 10 μg | 900 μg | 1.1% | 0.4% | 9000 g |
| beta Carotene | 0.01 mg | 5 mg | 0.2% | 0.1% | 50000 g |
| Vitamin B1, thiamine | 0.1 mg | 1.5 mg | 6.7% | 2.3% | 1500 g |
| Vitamin B2, riboflavin | 0.04 mg | 1.8 mg | 2.2% | 0.8% | 4500 g |
| Vitamin B5, pantothenic | 0.3 mg | 5 mg | 6% | 2% | 1667 g |
| Vitamin B6, pyridoxine | 0.1 mg | 2 mg | 5% | 1.7% | 2000 g |
| Vitamin B9, folate | 41 μg | 400 μg | 10.3% | 3.5% | 976 g |
| Vitamin E, alpha tocopherol, TE | 1.6 mg | 15 mg | 10.7% | 3.7% | 938 g |
| Vitamin H, biotin | 1.9 μg | 50 μg | 3.8% | 1.3% | 2632 g |
| Vitamin PP, NE | 0.82 mg | 20 mg | 4.1% | 1.4% | 2439 g |
| Macronutrients | |||||
| Potassium, K | 101 mg | 2500 mg | 4% | 1.4% | 2475 g |
| Calcium, Ca | 19 mg | 1000 mg | 1.9% | 0.6% | 5263 g |
| Magnesium, Mg | 13 mg | 400 mg | 3.3% | 1.1% | 3077 g |
| Sodium, Na | 255 mg | 1300 mg | 19.6% | 6.7% | 510 g |
| Sulfur, S | 52 mg | 1000 mg | 5.2% | 1.8% | 1923 g |
| Phosphorus, P | 61 mg | 800 mg | 7.6% | 2.6% | 1311 g |
| Chlorine, Cl | 477 mg | 2300 mg | 20.7% | 7.1% | 482 g |
| Trace Elements | |||||
| Iron, Fe | 1.5 mg | 18 mg | 8.3% | 2.8% | 1200 g |
| Iodine, I | 1.6 μg | 150 μg | 1.1% | 0.4% | 9375 g |
| Cobalt, Co | 2 μg | 10 μg | 20% | 6.8% | 500 g |
| Manganese, Mn | 0.44 mg | 2 mg | 22% | 7.5% | 455 g |
| Copper, Cu | 80 μg | 1000 μg | 8% | 2.7% | 1250 g |
| Molybdenum, Mo. | 9.3 μg | 70 μg | 13.3% | 4.5% | 753 g |
| Fluorine, F | 26 μg | 4000 μg | 0.7% | 0.2% | 15385 g |
| Chrome, Cr | 1.5 μg | 50 μg | 3% | 1% | 3333 g |
| Zinc, Zn | 0.512 mg | 12 mg | 4.3% | 1.5% | 2344 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 37.6 g | ~ | |||
| Mono- and disaccharides (sugars) | 19.5 g | max 100 г |
The energy value is 293 kcal.
- Chlorine necessary for the formation and secretion of hydrochloric acid in the body.
- Cobalt is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism.
- Manganese participates in the formation of bone and connective tissue, is part of the enzymes involved in the metabolism of amino acids, carbohydrates, catecholamines; essential for the synthesis of cholesterol and nucleotides. Insufficient consumption is accompanied by a slowdown in growth, disorders in the reproductive system, increased fragility of bone tissue, disorders of carbohydrate and lipid metabolism.
- Molybdenum is a cofactor of many enzymes that provide the metabolism of sulfur-containing amino acids, purines and pyrimidines.
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.