Calorie content Wheat flakes. 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 value337 kCal1684 kCal20%5.9%500 g
Proteins12.3 g76 g16.2%4.8%618 g
Fats1.4 g56 g2.5%0.7%4000 g
Carbohydrates73.5 g219 g33.6%10%298 g
Alimentary fiber2 g20 g10%3%1000 g
Water7 g2273 g0.3%0.1%32471 g
Ash3 g~
Vitamins
Vitamin B1, thiamine0.06 mg1.5 mg4%1.2%2500 g
Vitamin B2, riboflavin0.1 mg1.8 mg5.6%1.7%1800 g
Vitamin PP, NE3.4 mg20 mg17%5%588 g
Macronutrients
Potassium, K383 mg2500 mg15.3%4.5%653 g
Calcium, Ca73 mg1000 mg7.3%2.2%1370 g
Magnesium, Mg135 mg400 mg33.8%10%296 g
Sodium, Na25 mg1300 mg1.9%0.6%5200 g
Phosphorus, P435 mg800 mg54.4%16.1%184 g
Trace Elements
Iron, Fe6.2 mg18 mg34.4%10.2%290 g
Digestible carbohydrates
Starch and dextrins73.3 g~
 

The energy value is 337 kcal.

Wheat flakes rich in vitamins and minerals such as: vitamin PP – 17%, potassium – 15,3%, magnesium – 33,8%, phosphorus – 54,4%, iron – 34,4%
  • Vitamin PP participates in redox reactions of energy metabolism. Insufficient vitamin intake is accompanied by disruption of the normal state of the skin, gastrointestinal tract and nervous system.
  • 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.
  • Magnesium participates in energy metabolism, synthesis of proteins, nucleic acids, has a stabilizing effect on membranes, is necessary to maintain homeostasis of calcium, potassium and sodium. Lack of magnesium leads to hypomagnesemia, an increased risk of developing hypertension, heart disease.
  • Phosphorus takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is a part of phospholipids, nucleotides and nucleic acids, is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, rickets.
  • Iron is a part of proteins of various functions, including enzymes. Participates in the transport of electrons, oxygen, ensures the course of redox reactions and activation of peroxidation. Insufficient consumption leads to hypochromic anemia, myoglobin-deficient atony of skeletal muscles, increased fatigue, myocardiopathy, atrophic gastritis.
Tags: calorie content 337 kcal, chemical composition, nutritional value, vitamins, minerals, what is useful Wheat flakes, calories, nutrients, useful properties Wheat flakes

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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