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 | 69 kCal | 1684 kCal | 4.1% | 5.9% | 2441 g |
| Proteins | 0.72 g | 76 g | 0.9% | 1.3% | 10556 g |
| Fats | 0.16 g | 56 g | 0.3% | 0.4% | 35000 g |
| Carbohydrates | 17.2 g | 219 g | 7.9% | 11.4% | 1273 g |
| Alimentary fiber | 0.9 g | 20 g | 4.5% | 6.5% | 2222 g |
| Water | 80.54 g | 2273 g | 3.5% | 5.1% | 2822 g |
| Ash | 0.48 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 3 μg | 900 μg | 0.3% | 0.4% | 30000 g |
| alpha Carotene | 1 μg | ~ | |||
| beta Carotene | 0.039 mg | 5 mg | 0.8% | 1.2% | 12821 g |
| Lutein + Zeaxanthin | 72 μg | ~ | |||
| Vitamin B1, thiamine | 0.069 mg | 1.5 mg | 4.6% | 6.7% | 2174 g |
| Vitamin B2, riboflavin | 0.07 mg | 1.8 mg | 3.9% | 5.7% | 2571 g |
| Vitamin B4, choline | 5.6 mg | 500 mg | 1.1% | 1.6% | 8929 g |
| Vitamin B5, pantothenic | 0.05 mg | 5 mg | 1% | 1.4% | 10000 g |
| Vitamin B6, pyridoxine | 0.086 mg | 2 mg | 4.3% | 6.2% | 2326 g |
| Vitamin B9, folate | 2 μg | 400 μg | 0.5% | 0.7% | 20000 g |
| Vitamin C, ascorbic | 3.2 mg | 90 mg | 3.6% | 5.2% | 2813 g |
| Vitamin E, alpha tocopherol, TE | 0.19 mg | 15 mg | 1.3% | 1.9% | 7895 g |
| gamma Tocopherol | 0.07 mg | ~ | |||
| Vitamin K, phylloquinone | 14.6 μg | 120 μg | 12.2% | 17.7% | 822 g |
| Vitamin PP, NE | 0.188 mg | 20 mg | 0.9% | 1.3% | 10638 g |
| Betaine | 0.1 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 191 mg | 2500 mg | 7.6% | 11% | 1309 g |
| Calcium, Ca | 10 mg | 1000 mg | 1% | 1.4% | 10000 g |
| Magnesium, Mg | 7 mg | 400 mg | 1.8% | 2.6% | 5714 g |
| Sodium, Na | 2 mg | 1300 mg | 0.2% | 0.3% | 65000 g |
| Sulfur, S | 7.2 mg | 1000 mg | 0.7% | 1% | 13889 g |
| Phosphorus, P | 20 mg | 800 mg | 2.5% | 3.6% | 4000 g |
| Trace Elements | |||||
| Iron, Fe | 0.36 mg | 18 mg | 2% | 2.9% | 5000 g |
| Manganese, Mn | 0.071 mg | 2 mg | 3.6% | 5.2% | 2817 g |
| Copper, Cu | 127 μg | 1000 μg | 12.7% | 18.4% | 787 g |
| Selenium, Se | 0.1 μg | 55 μg | 0.2% | 0.3% | 55000 g |
| Fluorine, F | 7.8 μg | 4000 μg | 0.2% | 0.3% | 51282 g |
| Zinc, Zn | 0.07 mg | 12 mg | 0.6% | 0.9% | 17143 g |
| Digestible carbohydrates | |||||
| Mono- and disaccharides (sugars) | 15.48 g | max 100 г | |||
| Glucose (dextrose) | 7.2 g | ~ | |||
| sucrose | 0.15 g | ~ | |||
| fructose | 8.13 g | ~ | |||
| Essential Amino Acids | |||||
| Arginine * | 0.13 g | ~ | |||
| valine | 0.022 g | ~ | |||
| Histidine * | 0.022 g | ~ | |||
| Isoleucine | 0.011 g | ~ | |||
| leucine | 0.022 g | ~ | |||
| lysine | 0.027 g | ~ | |||
| methionine | 0.009 g | ~ | |||
| threonine | 0.022 g | ~ | |||
| tryptophan | 0.011 g | ~ | |||
| phenylalanine | 0.019 g | ~ | |||
| Replaceable amino acids | |||||
| alanine | 0.022 g | ~ | |||
| Aspartic acid | 0.038 g | ~ | |||
| glycine | 0.016 g | ~ | |||
| Glutamic acid | 0.081 g | ~ | |||
| Proline | 0.08 g | ~ | |||
| serine | 0.022 g | ~ | |||
| tyrosine | 0.01 g | ~ | |||
| Cysteine | 0.01 g | ~ | |||
| Sterols | |||||
| Phytosterols | 4 mg | ~ | |||
| Saturated fatty acids | |||||
| Saturated fatty acids | 0.054 g | max 18.7 г | |||
| 14: 0 Myristic | 0.001 g | ~ | |||
| 16: 0 Palmitic | 0.046 g | ~ | |||
| 18: 0 Stearin | 0.006 g | ~ | |||
| Monounsaturated fatty acids | 0.007 g | min 16.8 г | |||
| 18: 1 Olein (omega-9) | 0.007 g | ~ | |||
| Polyunsaturated fatty acids | 0.048 g | from 11.2 to 20.6 | 0.4% | 0.6% | |
| 18: 2 Linoleic | 0.037 g | ~ | |||
| 18: 3 Linolenic | 0.011 g | ~ | |||
| Omega-3 fatty acids | 0.011 g | from 0.9 to 3.7 | 1.2% | 1.7% | |
| Omega-6 fatty acids | 0.037 g | from 4.7 to 16.8 | 0.8% | 1.2% |
The energy value is 69 kcal.
- cup = 151 g (104.2 kCal)
- NLEA serving = 126 g (86.9 kCal)
- 10 = 49 g (33.8 kCal)
Grapes, red or white, European (e.g. quiche-mish) rich in vitamins and minerals such as: vitamin K – 12,2%, copper – 12,7%
- Vitamin K regulates blood clotting. Lack of vitamin K leads to an increase in blood clotting time, a lowered content of prothrombin in the blood.
- Copper is a part of enzymes with redox activity and involved in iron metabolism, stimulates the absorption of proteins and carbohydrates. Participates in the processes of providing the tissues of the human body with oxygen. The deficiency is manifested by disorders in the formation of the cardiovascular system and skeleton, the development of connective tissue dysplasia.
Tags: calorie content 69 kcal, chemical composition, nutritional value, vitamins, minerals, what is useful Grapes, red or white, European (for example, quiche-mish), calories, nutrients, useful properties Grapes, red or white, European (for example, quiche-mish )