Calorie Fish-captain. 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 value92 kCal1684 kCal5.5%6%1830 g
Proteins19.4 g76 g25.5%27.7%392 g
Fats1.6 g56 g2.9%3.2%3500 g
Water77.7 g2273 g3.4%3.7%2925 g
Ash1.3 g~
Macronutrients
Potassium, K370 mg2500 mg14.8%16.1%676 g
Calcium, Ca35 mg1000 mg3.5%3.8%2857 g
Magnesium, Mg50 mg400 mg12.5%13.6%800 g
Sodium, Na100 mg1300 mg7.7%8.4%1300 g
Sulfur, S194 mg1000 mg19.4%21.1%515 g
Phosphorus, P240 mg800 mg30%32.6%333 g
Trace Elements
Iron, Fe2.8 mg18 mg15.6%17%643 g
Iodine, I50 μg150 μg33.3%36.2%300 g
Cobalt, Co20 μg10 μg200%217.4%50 g
Manganese, Mn0.05 mg2 mg2.5%2.7%4000 g
Zinc, Zn0.7 mg12 mg5.8%6.3%1714 g
 

The energy value is 92 kcal.

Fish captain rich in vitamins and minerals such as: potassium – 14,8%, magnesium – 12,5%, phosphorus – 30%, iron – 15,6%, iodine – 33,3%, cobalt – 200%
  • 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.
  • Iodine participates in the functioning of the thyroid gland, providing the formation of hormones (thyroxine and triiodothyronine). It is necessary for the growth and differentiation of cells of all tissues of the human body, mitochondrial respiration, regulation of transmembrane sodium and hormone transport. Insufficient intake leads to endemic goiter with hypothyroidism and a slowdown in metabolism, arterial hypotension, growth retardation and mental development in children.
  • Cobalt is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism.
Tags: calorie content 92 kcal, chemical composition, nutritional value, vitamins, minerals, how the Captain Fish is useful, calories, nutrients, useful properties of the Captain Fish

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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