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 | 282 kCal | 1684 kCal | 16.7% | 5.9% | 597 g |
Proteins | 15.5 g | 76 g | 20.4% | 7.2% | 490 g |
Fats | 16.09 g | 56 g | 28.7% | 10.2% | 348 g |
Carbohydrates | 17.99 g | 219 g | 8.2% | 2.9% | 1217 g |
Alimentary fiber | 0.8 g | 20 g | 4% | 1.4% | 2500 g |
Water | 47 g | 2273 g | 2.1% | 0.7% | 4836 g |
Ash | 2.63 g | ~ | |||
Vitamins | |||||
Vitamin B1, thiamine | 0.162 mg | 1.5 mg | 10.8% | 3.8% | 926 g |
Vitamin B2, riboflavin | 0.247 mg | 1.8 mg | 13.7% | 4.9% | 729 g |
Vitamin C, ascorbic | 0.4 mg | 90 mg | 0.4% | 0.1% | 22500 g |
Vitamin PP, NE | 3.86 mg | 20 mg | 19.3% | 6.8% | 518 g |
Macronutrients | |||||
Potassium, K | 216 mg | 2500 mg | 8.6% | 3% | 1157 g |
Calcium, Ca | 178 mg | 1000 mg | 17.8% | 6.3% | 562 g |
Magnesium, Mg | 21 mg | 400 mg | 5.3% | 1.9% | 1905 g |
Sodium, Na | 668 mg | 1300 mg | 51.4% | 18.2% | 195 g |
Sulfur, S | 155 mg | 1000 mg | 15.5% | 5.5% | 645 g |
Phosphorus, P | 166 mg | 800 mg | 20.8% | 7.4% | 482 g |
Trace Elements | |||||
Iron, Fe | 2.24 mg | 18 mg | 12.4% | 4.4% | 804 g |
Manganese, Mn | 0.202 mg | 2 mg | 10.1% | 3.6% | 990 g |
Copper, Cu | 77 μg | 1000 μg | 7.7% | 2.7% | 1299 g |
Zinc, Zn | 2.58 mg | 12 mg | 21.5% | 7.6% | 465 g |
Digestible carbohydrates | |||||
Mono- and disaccharides (sugars) | 4.23 g | max 100 г | |||
Glucose (dextrose) | 1.33 g | ~ | |||
lactose | 0.6 g | ~ | |||
Maltose | 0.37 g | ~ | |||
fructose | 1.93 g | ~ | |||
Sterols | |||||
Cholesterol | 48 mg | max 300 mg | |||
Fatty acid | |||||
Transgender | 0.675 g | max 1.9 г | |||
monounsaturated trans fats | 0.574 g | ~ | |||
Saturated fatty acids | |||||
Saturated fatty acids | 6.998 g | max 18.7 г | |||
4: 0 Oily | 0.093 g | ~ | |||
6: 0 Nylon | 0.08 g | ~ | |||
8: 0 Caprylic | 0.057 g | ~ | |||
10: 0 Capric | 0.138 g | ~ | |||
12: 0 Lauric | 0.158 g | ~ | |||
14: 0 Myristic | 0.752 g | ~ | |||
15: 0 Pentadecanoic | 0.096 g | ~ | |||
16: 0 Palmitic | 3.545 g | ~ | |||
17: 0 Margarine | 0.144 g | ~ | |||
18: 0 Stearin | 1.893 g | ~ | |||
20: 0 Arachinic | 0.023 g | ~ | |||
22: 0 Begenic | 0.011 g | ~ | |||
24: 0 Lignoceric | 0.006 g | ~ | |||
Monounsaturated fatty acids | 5.655 g | min 16.8 г | 33.7% | 12% | |
14: 1 Myristoleic | 0.127 g | ~ | |||
16: 1 Palmitoleic | 0.391 g | ~ | |||
16: 1 cis | 0.341 g | ~ | |||
16: 1 trans | 0.05 g | ~ | |||
17: 1 Heptadecene | 0.086 g | ~ | |||
18: 1 Olein (omega-9) | 4.999 g | ~ | |||
18: 1 cis | 4.475 g | ~ | |||
18: 1 trans | 0.524 g | ~ | |||
20: 1 Gadoleic (omega-9) | 0.046 g | ~ | |||
22: 1 Erucova (omega-9) | 0.005 g | ~ | |||
22: 1 cis | 0.005 g | ~ | |||
24: 1 Nervonic, cis (omega-9) | 0.002 g | ~ | |||
Polyunsaturated fatty acids | 1.351 g | from 11.2 to 20.6 | 12.1% | 4.3% | |
18: 2 Linoleic | 1.147 g | ~ | |||
18: 2 trans isomer, not determined | 0.101 g | ~ | |||
18: 2 Omega-6, cis, cis | 0.966 g | ~ | |||
18: 2 Conjugated Linoleic Acid | 0.08 g | ~ | |||
18: 3 Linolenic | 0.123 g | ~ | |||
18: 3 Omega-3, alpha linolenic | 0.119 g | ~ | |||
18: 3 Omega-6, Gamma Linolenic | 0.004 g | ~ | |||
18: 4 Styoride Omega-3 | 0.001 g | ~ | |||
20: 2 Eicosadienoic, Omega-6, cis, cis | 0.005 g | ~ | |||
20: 3 Eicosatriene | 0.021 g | ~ | |||
20: 3 Omega-6 | 0.018 g | ~ | |||
20: 4 Arachidonic | 0.031 g | ~ | |||
20: 5 Eicosapentaenoic (EPA), Omega-3 | 0.005 g | ~ | |||
Omega-3 fatty acids | 0.136 g | from 0.9 to 3.7 | 15.1% | 5.4% | |
22: 4 Docosatetraene, Omega-6 | 0.007 g | ~ | |||
22: 5 Docosapentaenoic (DPC), Omega-3 | 0.011 g | ~ | |||
Omega-6 fatty acids | 1.031 g | from 4.7 to 16.8 | 21.9% | 7.8% |
The energy value is 282 kcal.
- item = 173 g (487.9 kCal)
McDONALD’S, double cheeseburger rich in vitamins and minerals such as: vitamin B2 – 13,7%, vitamin PP – 19,3%, calcium – 17,8%, phosphorus – 20,8%, iron – 12,4%, zinc – 21,5 %
- Vitamin B2 participates in redox reactions, enhances the color sensitivity of the visual analyzer and dark adaptation. Insufficient intake of vitamin B2 is accompanied by a violation of the condition of the skin, mucous membranes, impaired light and twilight vision.
- Vitamin PP participates in redox reactions of energy metabolism. Insufficient vitamin intake is accompanied by disruption of the normal state of the skin, gastrointestinal tract and nervous system.
- Calcium is the main component of our bones, acts as a regulator of the nervous system, participates in muscle contraction. Calcium deficiency leads to demineralization of the spine, pelvic bones and lower extremities, increases the risk of osteoporosis.
- 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.
- Zinc is a part of more than 300 enzymes, participates in the processes of synthesis and decomposition of carbohydrates, proteins, fats, nucleic acids and in the regulation of the expression of a number of genes. Insufficient consumption leads to anemia, secondary immunodeficiency, liver cirrhosis, sexual dysfunction, and fetal malformations. Recent studies have revealed the ability of high doses of zinc to disrupt copper absorption and thereby contribute to the development of anemia.
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