Calorie Horse mackerel in tomato sauce, canned food. 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 value110 kCal1684 kCal6.5%5.9%1531 g
Proteins14.8 g76 g19.5%17.7%514 g
Fats2.3 g56 g4.1%3.7%2435 g
Carbohydrates7.3 g219 g3.3%3%3000 g
Water72.2 g2273 g3.2%2.9%3148 g
Ash3.4 g~
Vitamins
beta Carotene0.37 mg5 mg7.4%6.7%1351 g
Vitamin B1, thiamine0.07 mg1.5 mg4.7%4.3%2143 g
Vitamin B2, riboflavin0.12 mg1.8 mg6.7%6.1%1500 g
Vitamin B6, pyridoxine0.18 mg2 mg9%8.2%1111 g
Vitamin B9, folate8.7 μg400 μg2.2%2%4598 g
Vitamin C, ascorbic5.3 mg90 mg5.9%5.4%1698 g
Vitamin E, alpha tocopherol, TE0.72 mg15 mg4.8%4.4%2083 g
Vitamin PP, NE1.78 mg20 mg8.9%8.1%1124 g
Macronutrients
Sodium, Na580 mg1300 mg44.6%40.5%224 g
Sulfur, S148 mg1000 mg14.8%13.5%676 g
Phosphorus, P200 mg800 mg25%22.7%400 g
Chlorine, Cl895 mg2300 mg38.9%35.4%257 g
Trace Elements
Iron, Fe4.1 mg18 mg22.8%20.7%439 g
Cobalt, Co75 μg10 μg750%681.8%13 g
Manganese, Mn0.25 mg2 mg12.5%11.4%800 g
Copper, Cu450 μg1000 μg45%40.9%222 g
Molybdenum, Mo.17 μg70 μg24.3%22.1%412 g
Nickel, Ni14 μg~
 

The energy value is 110 kcal.

Horse mackerel in tomato sauce, canned food rich in vitamins and minerals such as: phosphorus – 25%, chlorine – 38,9%, iron – 22,8%, cobalt – 750%, manganese – 12,5%, copper – 45%, molybdenum – 24,3%
  • 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.
Tags: calorie content 110 kcal, chemical composition, nutritional value, vitamins, minerals, what is useful horse mackerel in tomato sauce, canned food, calories, nutrients, useful properties of horse horse mackerel in tomato sauce, canned food

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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