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 | 21 kCal | 1684 kCal | 1.2% | 5.7% | 8019 g |
| Proteins | 2.46 g | 76 g | 3.2% | 15.2% | 3089 g |
| Fats | 0.19 g | 56 g | 0.3% | 1.4% | 29474 g |
| Carbohydrates | 0.99 g | 219 g | 0.5% | 2.4% | 22121 g |
| Alimentary fiber | 2.4 g | 20 g | 12% | 57.1% | 833 g |
| Water | 93.13 g | 2273 g | 4.1% | 19.5% | 2441 g |
| Ash | 0.83 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 305 μg | 900 μg | 33.9% | 161.4% | 295 g |
| Vitamin B1, thiamine | 0.044 mg | 1.5 mg | 2.9% | 13.8% | 3409 g |
| Vitamin B2, riboflavin | 0.088 mg | 1.8 mg | 4.9% | 23.3% | 2045 g |
| Vitamin B5, pantothenic | 0.123 mg | 5 mg | 2.5% | 11.9% | 4065 g |
| Vitamin B6, pyridoxine | 0.074 mg | 2 mg | 3.7% | 17.6% | 2703 g |
| Vitamin B9, folate | 41 μg | 400 μg | 10.3% | 49% | 976 g |
| Vitamin C, ascorbic | 25.8 mg | 90 mg | 28.7% | 136.7% | 349 g |
| Vitamin PP, NE | 0.388 mg | 20 mg | 1.9% | 9% | 5155 g |
| Macronutrients | |||||
| Potassium, K | 82 mg | 2500 mg | 3.3% | 15.7% | 3049 g |
| Calcium, Ca | 114 mg | 1000 mg | 11.4% | 54.3% | 877 g |
| Magnesium, Mg | 18 mg | 400 mg | 4.5% | 21.4% | 2222 g |
| Sodium, Na | 18 mg | 1300 mg | 1.4% | 6.7% | 7222 g |
| Sulfur, S | 24.6 mg | 1000 mg | 2.5% | 11.9% | 4065 g |
| Phosphorus, P | 24 mg | 800 mg | 3% | 14.3% | 3333 g |
| Trace Elements | |||||
| Iron, Fe | 1.63 mg | 18 mg | 9.1% | 43.3% | 1104 g |
| Manganese, Mn | 0.22 mg | 2 mg | 11% | 52.4% | 909 g |
| Copper, Cu | 51 μg | 1000 μg | 5.1% | 24.3% | 1961 g |
| Selenium, Se | 0.9 μg | 55 μg | 1.6% | 7.6% | 6111 g |
| Zinc, Zn | 0.16 mg | 12 mg | 1.3% | 6.2% | 7500 g |
| Essential Amino Acids | |||||
| Arginine * | 0.128 g | ~ | |||
| valine | 0.142 g | ~ | |||
| Histidine * | 0.053 g | ~ | |||
| Isoleucine | 0.119 g | ~ | |||
| leucine | 0.185 g | ~ | |||
| lysine | 0.141 g | ~ | |||
| methionine | 0.048 g | ~ | |||
| threonine | 0.115 g | ~ | |||
| tryptophan | 0.037 g | ~ | |||
| phenylalanine | 0.121 g | ~ | |||
| Replaceable amino acids | |||||
| alanine | 0.147 g | ~ | |||
| Aspartic acid | 0.234 g | ~ | |||
| glycine | 0.124 g | ~ | |||
| Glutamic acid | 0.341 g | ~ | |||
| Proline | 0.103 g | ~ | |||
| serine | 0.094 g | ~ | |||
| tyrosine | 0.078 g | ~ | |||
| Cysteine | 0.024 g | ~ | |||
| Saturated fatty acids | |||||
| Saturated fatty acids | 0.032 g | max 18.7 г | |||
| 12: 0 Lauric | 0.001 g | ~ | |||
| 14: 0 Myristic | 0.001 g | ~ | |||
| 16: 0 Palmitic | 0.026 g | ~ | |||
| 18: 0 Stearin | 0.004 g | ~ | |||
| Monounsaturated fatty acids | 0.012 g | min 16.8 г | 0.1% | 0.5% | |
| 16: 1 Palmitoleic | 0.005 g | ~ | |||
| 18: 1 Olein (omega-9) | 0.007 g | ~ | |||
| Polyunsaturated fatty acids | 0.088 g | from 11.2 to 20.6 | 0.8% | 3.8% | |
| 18: 2 Linoleic | 0.023 g | ~ | |||
| 18: 3 Linolenic | 0.065 g | ~ | |||
| Omega-3 fatty acids | 0.065 g | from 0.9 to 3.7 | 7.2% | 34.3% | |
| Omega-6 fatty acids | 0.023 g | from 4.7 to 16.8 | 0.5% | 2.4% |
The energy value is 21 kcal.
- package (10 oz) = 284 g (59.6 kCal)
- package (3 lb) = 1361 g (285.8 kcal)
Turnip with herbs, frozen, uncooked rich in vitamins and minerals such as: vitamin A – 33,9%, vitamin C – 28,7%, calcium – 11,4%, manganese – 11%
- Vitamin A is responsible for normal development, reproductive function, skin and eye health, and maintaining immunity.
- Vitamin C participates in redox reactions, the functioning of the immune system, promotes the absorption of iron. Deficiency leads to loose and bleeding gums, nosebleeds due to increased permeability and fragility of the blood capillaries.
- 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.
- 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.
Tags: calorie content 21 kcal, chemical composition, nutritional value, vitamins, minerals, what is useful Turnips with herbs, frozen, uncooked, calories, nutrients, useful properties Turnips with herbs, frozen, uncooked