Calorie content Watermelon. 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 value27 kCal1684 kCal1.6%5.9%6237 g
Proteins0.7 g76 g0.9%3.3%10857 g
Fats0.1 g56 g0.2%0.7%56000 g
Carbohydrates5.8 g219 g2.6%9.6%3776 g
organic acids0.1 g~
Alimentary fiber0.4 g20 g2%7.4%5000 g
Water92.6 g2273 g4.1%15.2%2455 g
Ash0.4 g~
Vitamins
Vitamin A, RE17 μg900 μg1.9%7%5294 g
beta Carotene0.1 mg5 mg2%7.4%5000 g
Vitamin B1, thiamine0.04 mg1.5 mg2.7%10%3750 g
Vitamin B2, riboflavin0.06 mg1.8 mg3.3%12.2%3000 g
Vitamin B4, choline4.1 mg500 mg0.8%3%12195 g
Vitamin B5, pantothenic0.221 mg5 mg4.4%16.3%2262 g
Vitamin B6, pyridoxine0.09 mg2 mg4.5%16.7%2222 g
Vitamin B9, folate8 μg400 μg2%7.4%5000 g
Vitamin C, ascorbic7 mg90 mg7.8%28.9%1286 g
Vitamin E, alpha tocopherol, TE0.1 mg15 mg0.7%2.6%15000 g
Vitamin K, phylloquinone0.1 μg120 μg0.1%0.4%120000 g
Vitamin PP, NE0.3 mg20 mg1.5%5.6%6667 g
niacin0.2 mg~
Macronutrients
Potassium, K110 mg2500 mg4.4%16.3%2273 g
Calcium, Ca14 mg1000 mg1.4%5.2%7143 g
Silicon, Si12 mg30 mg40%148.1%250 g
Magnesium, Mg12 mg400 mg3%11.1%3333 g
Sodium, Na16 mg1300 mg1.2%4.4%8125 g
Sulfur, S6.1 mg1000 mg0.6%2.2%16393 g
Phosphorus, P7 mg800 mg0.9%3.3%11429 g
Chlorine, Cl24.7 mg2300 mg1.1%4.1%9312 g
Trace Elements
Aluminum, Al29.36 μg~
Bohr, B18 μg~
Vanadium, V2 μg~
Iron, Fe1 mg18 mg5.6%20.7%1800 g
Iodine, I0.02 μg150 μg750000 g
Cobalt, Co2 μg10 μg20%74.1%500 g
Lithium, Li6 μg~
Manganese, Mn0.038 mg2 mg1.9%7%5263 g
Copper, Cu42 μg1000 μg4.2%15.6%2381 g
Molybdenum, Mo.1.8 μg70 μg2.6%9.6%3889 g
Nickel, Ni7 μg~
Rubidium, Rb77 μg~
Selenium, Se0.4 μg55 μg0.7%2.6%13750 g
Strontium, Sr.10.5 μg~
Fluorine, F1.5 μg4000 μg266667 g
Chrome, Cr0.23 μg50 μg0.5%1.9%21739 g
Zinc, Zn0.1 mg12 mg0.8%3%12000 g
Digestible carbohydrates
Starch and dextrins0.1 g~
Mono- and disaccharides (sugars)5.8 gmax 100 г
Glucose (dextrose)2.4 g~
sucrose2 g~
fructose4.3 g~
Essential Amino Acids0.169 g~
Arginine *0.018 g~
valine0.01 g~
Histidine *0.008 g~
Isoleucine0.02 g~
leucine0.018 g~
lysine0.064 g~
methionine0.006 g~
Methionine + Cysteine0.01 g~
threonine0.028 g~
tryptophan0.007 g~
phenylalanine0.016 g~
Phenylalanine + Tyrosine0.03 g~
Replaceable amino acids0.583 g~
alanine0.034 g~
Aspartic acid0.342 g~
glycine0.029 g~
Glutamic acid0.095 g~
Proline0.02 g~
serine0.023 g~
tyrosine0.012 g~
Cysteine0.002 g~
Saturated fatty acids
Saturated fatty acids0.016 gmax 18.7 г
Polyunsaturated fatty acids
Omega-3 fatty acids0.019 gfrom 0.9 to 3.72.1%7.8%
Omega-6 fatty acids0.05 gfrom 4.7 to 16.81.1%4.1%
 

The energy value is 27 kcal.

Watermelon rich in vitamins and minerals such as: silicon – 40%, cobalt – 20%
  • 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.
RECIPES WITH THE PRODUCT Watermelon
Tags: calorie content 27 kcal, chemical composition, nutritional value, vitamins, minerals, what is useful for Watermelon, calories, nutrients, useful properties of Watermelon

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.

Leave a Reply