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 | 151 kCal | 1684 kCal | 9% | 6% | 1115 g |
| Proteins | 4.64 g | 76 g | 6.1% | 4% | 1638 g |
| Fats | 3.85 g | 56 g | 6.9% | 4.6% | 1455 g |
| Carbohydrates | 21 g | 219 g | 9.6% | 6.4% | 1043 g |
| Alimentary fiber | 3.4 g | 20 g | 17% | 11.3% | 588 g |
| Water | 65.47 g | 2273 g | 2.9% | 1.9% | 3472 g |
| Ash | 1.63 g | ~ | |||
| Vitamins | |||||
| Vitamin B1, thiamine | 0.122 mg | 1.5 mg | 8.1% | 5.4% | 1230 g |
| Vitamin B2, riboflavin | 0.021 mg | 1.8 mg | 1.2% | 0.8% | 8571 g |
| Vitamin B5, pantothenic | 0.263 mg | 5 mg | 5.3% | 3.5% | 1901 g |
| Vitamin B6, pyridoxine | 0.062 mg | 2 mg | 3.1% | 2.1% | 3226 g |
| Vitamin E, alpha tocopherol, TE | 0.47 mg | 15 mg | 3.1% | 2.1% | 3191 g |
| beta Tocopherol | 0.03 mg | ~ | |||
| gamma Tocopherol | 2.26 mg | ~ | |||
| tocopherol | 0.56 mg | ~ | |||
| Vitamin K, phylloquinone | 10.3 μg | 120 μg | 8.6% | 5.7% | 1165 g |
| Vitamin PP, NE | 1.017 mg | 20 mg | 5.1% | 3.4% | 1967 g |
| Macronutrients | |||||
| Potassium, K | 224 mg | 2500 mg | 9% | 6% | 1116 g |
| Calcium, Ca | 37 mg | 1000 mg | 3.7% | 2.5% | 2703 g |
| Magnesium, Mg | 26 mg | 400 mg | 6.5% | 4.3% | 1538 g |
| Sodium, Na | 420 mg | 1300 mg | 32.3% | 21.4% | 310 g |
| Sulfur, S | 46.4 mg | 1000 mg | 4.6% | 3% | 2155 g |
| Phosphorus, P | 87 mg | 800 mg | 10.9% | 7.2% | 920 g |
| Trace Elements | |||||
| Iron, Fe | 1.57 mg | 18 mg | 8.7% | 5.8% | 1146 g |
| Manganese, Mn | 0.443 mg | 2 mg | 22.2% | 14.7% | 451 g |
| Copper, Cu | 161 μg | 1000 μg | 16.1% | 10.7% | 621 g |
| Selenium, Se | 4.8 μg | 55 μg | 8.7% | 5.8% | 1146 g |
| Zinc, Zn | 0.74 mg | 12 mg | 6.2% | 4.1% | 1622 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 18.57 g | ~ | |||
| Mono- and disaccharides (sugars) | 0.86 g | max 100 г | |||
| Glucose (dextrose) | 0.4 g | ~ | |||
| fructose | 0.46 g | ~ | |||
| Essential Amino Acids | |||||
| Arginine * | 0.323 g | ~ | |||
| valine | 0.265 g | ~ | |||
| Histidine * | 0.127 g | ~ | |||
| Isoleucine | 0.201 g | ~ | |||
| leucine | 0.366 g | ~ | |||
| lysine | 0.255 g | ~ | |||
| methionine | 0.069 g | ~ | |||
| threonine | 0.191 g | ~ | |||
| tryptophan | 0.058 g | ~ | |||
| phenylalanine | 0.26 g | ~ | |||
| Replaceable amino acids | |||||
| alanine | 0.212 g | ~ | |||
| Aspartic acid | 0.52 g | ~ | |||
| glycine | 0.18 g | ~ | |||
| Glutamic acid | 0.764 g | ~ | |||
| Proline | 0.164 g | ~ | |||
| serine | 0.26 g | ~ | |||
| tyrosine | 0.149 g | ~ | |||
| Cysteine | 0.053 g | ~ | |||
| Fatty acid | |||||
| Transgender | 0.047 g | max 1.9 г | |||
| monounsaturated trans fats | 0.033 g | ~ | |||
| Saturated fatty acids | |||||
| Saturated fatty acids | 0.729 g | max 18.7 г | |||
| 10: 0 Capric | 0.016 g | ~ | |||
| 12: 0 Lauric | 0.005 g | ~ | |||
| 14: 0 Myristic | 0.033 g | ~ | |||
| 15: 0 Pentadecanoic | 0.004 g | ~ | |||
| 16: 0 Palmitic | 0.463 g | ~ | |||
| 17: 0 Margarine | 0.008 g | ~ | |||
| 18: 0 Stearin | 0.176 g | ~ | |||
| 20: 0 Arachinic | 0.01 g | ~ | |||
| 22: 0 Begenic | 0.009 g | ~ | |||
| 24: 0 Lignoceric | 0.005 g | ~ | |||
| Monounsaturated fatty acids | 0.889 g | min 16.8 г | 5.3% | 3.5% | |
| 14: 1 Myristoleic | 0.004 g | ~ | |||
| 16: 1 Palmitoleic | 0.02 g | ~ | |||
| 16: 1 cis | 0.018 g | ~ | |||
| 16: 1 trans | 0.002 g | ~ | |||
| 18: 1 Olein (omega-9) | 0.853 g | ~ | |||
| 18: 1 cis | 0.822 g | ~ | |||
| 18: 1 trans | 0.031 g | ~ | |||
| 20: 1 Gadoleic (omega-9) | 0.012 g | ~ | |||
| Polyunsaturated fatty acids | 1.557 g | from 11.2 to 20.6 | 13.9% | 9.2% | |
| 18: 2 Linoleic | 1.313 g | ~ | |||
| 18: 2 trans isomer, not determined | 0.014 g | ~ | |||
| 18: 2 Omega-6, cis, cis | 1.296 g | ~ | |||
| 18: 2 Conjugated Linoleic Acid | 0.003 g | ~ | |||
| 18: 3 Linolenic | 0.239 g | ~ | |||
| 18: 3 Omega-3, alpha linolenic | 0.239 g | ~ | |||
| 20: 2 Eicosadienoic, Omega-6, cis, cis | 0.001 g | ~ | |||
| 20: 3 Eicosatriene | 0.001 g | ~ | |||
| 20: 3 Omega-6 | 0.001 g | ~ | |||
| 20: 4 Arachidonic | 0.002 g | ~ | |||
| Omega-3 fatty acids | 0.239 g | from 0.9 to 3.7 | 26.6% | 17.6% | |
| 22: 4 Docosatetraene, Omega-6 | 0.001 g | ~ | |||
| Omega-6 fatty acids | 1.301 g | from 4.7 to 16.8 | 27.7% | 18.3% |
The energy value is 151 kcal.
Restaurant, Latino, Arros Cohn Frijols Negro, (rice and black beans) rich in vitamins and minerals such as: manganese – 22,2%, copper – 16,1%
- 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.
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