Nutritional value and chemical composition.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie value | 110 kCal | 1684 kCal | 6.5% | 5.9% | 1531 g |
| Proteins | 14.8 g | 76 g | 19.5% | 17.7% | 514 g |
| Fats | 2.3 g | 56 g | 4.1% | 3.7% | 2435 g |
| Carbohydrates | 7.3 g | 219 g | 3.3% | 3% | 3000 g |
| Water | 72.2 g | 2273 g | 3.2% | 2.9% | 3148 g |
| Ash | 3.4 g | ~ | |||
| Vitamins | |||||
| beta Carotene | 0.37 mg | 5 mg | 7.4% | 6.7% | 1351 g |
| Vitamin B1, thiamine | 0.07 mg | 1.5 mg | 4.7% | 4.3% | 2143 g |
| Vitamin B2, riboflavin | 0.12 mg | 1.8 mg | 6.7% | 6.1% | 1500 g |
| Vitamin B6, pyridoxine | 0.18 mg | 2 mg | 9% | 8.2% | 1111 g |
| Vitamin B9, folate | 8.7 μg | 400 μg | 2.2% | 2% | 4598 g |
| Vitamin C, ascorbic | 5.3 mg | 90 mg | 5.9% | 5.4% | 1698 g |
| Vitamin E, alpha tocopherol, TE | 0.72 mg | 15 mg | 4.8% | 4.4% | 2083 g |
| Vitamin PP, NE | 1.78 mg | 20 mg | 8.9% | 8.1% | 1124 g |
| Macronutrients | |||||
| Sodium, Na | 580 mg | 1300 mg | 44.6% | 40.5% | 224 g |
| Sulfur, S | 148 mg | 1000 mg | 14.8% | 13.5% | 676 g |
| Phosphorus, P | 200 mg | 800 mg | 25% | 22.7% | 400 g |
| Chlorine, Cl | 895 mg | 2300 mg | 38.9% | 35.4% | 257 g |
| Trace Elements | |||||
| Iron, Fe | 4.1 mg | 18 mg | 22.8% | 20.7% | 439 g |
| Cobalt, Co | 75 μg | 10 μg | 750% | 681.8% | 13 g |
| Manganese, Mn | 0.25 mg | 2 mg | 12.5% | 11.4% | 800 g |
| Copper, Cu | 450 μg | 1000 μg | 45% | 40.9% | 222 g |
| Molybdenum, Mo. | 17 μg | 70 μg | 24.3% | 22.1% | 412 g |
| Nickel, Ni | 14 μg | ~ |
The energy value is 110 kcal.
- 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.
- Chlorine necessary for the formation and secretion of hydrochloric acid in the body.
- 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.
- Cobalt is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism.
- 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.
- 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.
- Molybdenum is a cofactor of many enzymes that provide the metabolism of sulfur-containing amino acids, purines and pyrimidines.
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.