Nutritional value and chemical composition.
The table shows the content of nutrients (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams edible part.
Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
Calorie value | 60 kCal | 1684 kCal | 3.6% | 6% | 2807 g |
Proteins | 3.74 g | 76 g | 4.9% | 8.2% | 2032 g |
Fats | 3.34 g | 56 g | 6% | 10% | 1677 g |
Carbohydrates | 1.83 g | 219 g | 0.8% | 1.3% | 11967 g |
Alimentary fiber | 4 g | 20 g | 20% | 33.3% | 500 g |
Water | 83.72 g | 2273 g | 3.7% | 6.2% | 2715 g |
Ash | 3.37 g | ~ | |||
Vitamins | |||||
Vitamin A, RE | 5 μg | 900 μg | 0.6% | 1% | 18000 g |
alpha Carotene | 1 μg | ~ | |||
beta Carotene | 0.051 mg | 5 mg | 1% | 1.7% | 9804 g |
beta Cryptoxanthin | 27 μg | ~ | |||
Lutein + Zeaxanthin | 113 μg | ~ | |||
Vitamin B1, thiamine | 0.177 mg | 1.5 mg | 11.8% | 19.7% | 847 g |
Vitamin B2, riboflavin | 0.07 mg | 1.8 mg | 3.9% | 6.5% | 2571 g |
Vitamin B4, choline | 22.4 mg | 500 mg | 4.5% | 7.5% | 2232 g |
Vitamin B5, pantothenic | 0.254 mg | 5 mg | 5.1% | 8.5% | 1969 g |
Vitamin B6, pyridoxine | 0.07 mg | 2 mg | 3.5% | 5.8% | 2857 g |
Vitamin B9, folate | 7 μg | 400 μg | 1.8% | 3% | 5714 g |
Vitamin C, ascorbic | 0.3 mg | 90 mg | 0.3% | 0.5% | 30000 g |
Vitamin E, alpha tocopherol, TE | 0.36 mg | 15 mg | 2.4% | 4% | 4167 g |
gamma Tocopherol | 2.15 mg | ~ | |||
tocopherol | 0.08 mg | ~ | |||
Vitamin K, phylloquinone | 1.4 μg | 120 μg | 1.2% | 2% | 8571 g |
Vitamin PP, NE | 0.565 mg | 20 mg | 2.8% | 4.7% | 3540 g |
Betaine | 0.2 mg | ~ | |||
Macronutrients | |||||
Potassium, K | 152 mg | 2500 mg | 6.1% | 10.2% | 1645 g |
Calcium, Ca | 63 mg | 1000 mg | 6.3% | 10.5% | 1587 g |
Magnesium, Mg | 48 mg | 400 mg | 12% | 20% | 833 g |
Sodium, Na | 1104 mg | 1300 mg | 84.9% | 141.5% | 118 g |
Sulfur, S | 37.4 mg | 1000 mg | 3.7% | 6.2% | 2674 g |
Phosphorus, P | 108 mg | 800 mg | 13.5% | 22.5% | 741 g |
Trace Elements | |||||
Iron, Fe | 1.61 mg | 18 mg | 8.9% | 14.8% | 1118 g |
Manganese, Mn | 0.422 mg | 2 mg | 21.1% | 35.2% | 474 g |
Copper, Cu | 74 μg | 1000 μg | 7.4% | 12.3% | 1351 g |
Selenium, Se | 33.5 μg | 55 μg | 60.9% | 101.5% | 164 g |
Fluorine, F | 1.5 μg | 4000 μg | 266667 g | ||
Zinc, Zn | 0.64 mg | 12 mg | 5.3% | 8.8% | 1875 g |
Digestible carbohydrates | |||||
Starch and dextrins | 0.64 g | ~ | |||
Mono- and disaccharides (sugars) | 0.92 g | max 100 г | |||
Glucose (dextrose) | 0.47 g | ~ | |||
sucrose | 0.21 g | ~ | |||
fructose | 0.23 g | ~ | |||
Essential Amino Acids | |||||
Arginine * | 0.252 g | ~ | |||
valine | 0.189 g | ~ | |||
Histidine * | 0.119 g | ~ | |||
Isoleucine | 0.146 g | ~ | |||
leucine | 0.292 g | ~ | |||
lysine | 0.264 g | ~ | |||
methionine | 0.076 g | ~ | |||
threonine | 0.167 g | ~ | |||
tryptophan | 0.009 g | ~ | |||
phenylalanine | 0.161 g | ~ | |||
Replaceable amino acids | |||||
alanine | 0.164 g | ~ | |||
Aspartic acid | 0.39 g | ~ | |||
glycine | 0.228 g | ~ | |||
Glutamic acid | 0.724 g | ~ | |||
Proline | 0.355 g | ~ | |||
serine | 0.204 g | ~ | |||
tyrosine | 0.134 g | ~ | |||
Cysteine | 0.072 g | ~ | |||
Fatty acid | |||||
Transgender | 0.009 g | max 1.9 г | |||
monounsaturated trans fats | 0.004 g | ~ | |||
Saturated fatty acids | |||||
Saturated fatty acids | 0.214 g | max 18.7 г | |||
10: 0 Capric | 0.005 g | ~ | |||
12: 0 Lauric | 0.002 g | ~ | |||
14: 0 Myristic | 0.004 g | ~ | |||
15: 0 Pentadecanoic | 0.002 g | ~ | |||
16: 0 Palmitic | 0.117 g | ~ | |||
17: 0 Margarine | 0.002 g | ~ | |||
18: 0 Stearin | 0.038 g | ~ | |||
20: 0 Arachinic | 0.02 g | ~ | |||
22: 0 Begenic | 0.016 g | ~ | |||
24: 0 Lignoceric | 0.009 g | ~ | |||
Monounsaturated fatty acids | 2.182 g | min 16.8 г | 13% | 21.7% | |
16: 1 Palmitoleic | 0.008 g | ~ | |||
16: 1 cis | 0.008 g | ~ | |||
18: 1 Olein (omega-9) | 0.778 g | ~ | |||
18: 1 cis | 0.774 g | ~ | |||
18: 1 trans | 0.004 g | ~ | |||
20: 1 Gadoleic (omega-9) | 0.289 g | ~ | |||
22: 1 Erucova (omega-9) | 1.056 g | ~ | |||
22: 1 cis | 1.056 g | ~ | |||
24: 1 Nervonic, cis (omega-9) | 0.051 g | ~ | |||
Polyunsaturated fatty acids | 0.774 g | from 11.2 to 20.6 | 6.9% | 11.5% | |
18: 2 Linoleic | 0.363 g | ~ | |||
18: 2 trans isomer, not determined | 0.005 g | ~ | |||
18: 2 Omega-6, cis, cis | 0.358 g | ~ | |||
18: 3 Linolenic | 0.374 g | ~ | |||
18: 3 Omega-3, alpha linolenic | 0.373 g | ~ | |||
20: 2 Eicosadienoic, Omega-6, cis, cis | 0.01 g | ~ | |||
20: 3 Eicosatriene | 0.018 g | ~ | |||
Omega-3 fatty acids | 0.373 g | from 0.9 to 3.7 | 41.4% | 69% | |
Omega-6 fatty acids | 0.386 g | from 4.7 to 16.8 | 8.2% | 13.7% |
The energy value is 60 kcal.
- cup = 249 g (149.4 kCal)
- tsp or 1 packet = 5 g (3 kCal)
Yellow mustard, cooked rich in vitamins and minerals such as: vitamin B1 – 11,8%, magnesium – 12%, phosphorus – 13,5%, manganese – 21,1%, selenium – 60,9%
- Vitamin B1 is part of the most important enzymes of carbohydrate and energy metabolism, which provide the body with energy and plastic substances, as well as the metabolism of branched-chain amino acids. Lack of this vitamin leads to serious disorders of the nervous, digestive and cardiovascular systems.
- 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.
- 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.
- Selenium – an essential element of the antioxidant defense system of the human body, has an immunomodulatory effect, participates in the regulation of the action of thyroid hormones. Deficiency leads to Kashin-Beck disease (osteoarthritis with multiple deformities of the joints, spine and extremities), Keshan disease (endemic myocardiopathy), hereditary thrombastenia.
Tags: calorie content 60 kcal, chemical composition, nutritional value, vitamins, minerals, what is useful Yellow mustard, cooked, calories, nutrients, useful properties Yellow mustard, cooked