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 | 130 kCal | 1684 kCal | 7.7% | 5.9% | 1295 g |
| Proteins | 2.19 g | 76 g | 2.9% | 2.2% | 3470 g |
| Fats | 3.39 g | 56 g | 6.1% | 4.7% | 1652 g |
| Carbohydrates | 21.61 g | 219 g | 9.9% | 7.6% | 1013 g |
| Alimentary fiber | 1.9 g | 20 g | 9.5% | 7.3% | 1053 g |
| Water | 69.29 g | 2273 g | 3% | 2.3% | 3280 g |
| Ash | 1.61 g | ~ | |||
| Vitamins | |||||
| beta Carotene | 0.002 mg | 5 mg | 250000 g | ||
| Lutein + Zeaxanthin | 12 μg | ~ | |||
| Vitamin B1, thiamine | 0.098 mg | 1.5 mg | 6.5% | 5% | 1531 g |
| Vitamin B2, riboflavin | 0.072 mg | 1.8 mg | 4% | 3.1% | 2500 g |
| Vitamin B5, pantothenic | 0.473 mg | 5 mg | 9.5% | 7.3% | 1057 g |
| Vitamin B6, pyridoxine | 0.168 mg | 2 mg | 8.4% | 6.5% | 1190 g |
| Vitamin C, ascorbic | 18.4 mg | 90 mg | 20.4% | 15.7% | 489 g |
| Vitamin E, alpha tocopherol, TE | 0.08 mg | 15 mg | 0.5% | 0.4% | 18750 g |
| gamma Tocopherol | 0.15 mg | ~ | |||
| tocopherol | 0.26 mg | ~ | |||
| Vitamin K, phylloquinone | 1.8 μg | 120 μg | 1.5% | 1.2% | 6667 g |
| Vitamin PP, NE | 2.005 mg | 20 mg | 10% | 7.7% | 998 g |
| Macronutrients | |||||
| Potassium, K | 400 mg | 2500 mg | 16% | 12.3% | 625 g |
| Calcium, Ca | 9 mg | 1000 mg | 0.9% | 0.7% | 11111 g |
| Magnesium, Mg | 21 mg | 400 mg | 5.3% | 4.1% | 1905 g |
| Sodium, Na | 317 mg | 1300 mg | 24.4% | 18.8% | 410 g |
| Sulfur, S | 21.9 mg | 1000 mg | 2.2% | 1.7% | 4566 g |
| Phosphorus, P | 78 mg | 800 mg | 9.8% | 7.5% | 1026 g |
| Trace Elements | |||||
| Iron, Fe | 0.65 mg | 18 mg | 3.6% | 2.8% | 2769 g |
| Manganese, Mn | 0.161 mg | 2 mg | 8.1% | 6.2% | 1242 g |
| Copper, Cu | 92 μg | 1000 μg | 9.2% | 7.1% | 1087 g |
| Selenium, Se | 0.4 μg | 55 μg | 0.7% | 0.5% | 13750 g |
| Zinc, Zn | 0.36 mg | 12 mg | 3% | 2.3% | 3333 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 17.37 g | ~ | |||
| Mono- and disaccharides (sugars) | 0.2 g | max 100 г | |||
| Glucose (dextrose) | 0.1 g | ~ | |||
| sucrose | 0.1 g | ~ | |||
| Essential Amino Acids | |||||
| Arginine * | 0.126 g | ~ | |||
| valine | 0.121 g | ~ | |||
| Histidine * | 0.045 g | ~ | |||
| Isoleucine | 0.077 g | ~ | |||
| leucine | 0.128 g | ~ | |||
| lysine | 0.129 g | ~ | |||
| methionine | 0.035 g | ~ | |||
| threonine | 0.076 g | ~ | |||
| tryptophan | 0.019 g | ~ | |||
| phenylalanine | 0.093 g | ~ | |||
| Replaceable amino acids | |||||
| alanine | 0.089 g | ~ | |||
| Aspartic acid | 0.485 g | ~ | |||
| glycine | 0.072 g | ~ | |||
| Glutamic acid | 0.39 g | ~ | |||
| Proline | 0.08 g | ~ | |||
| serine | 0.095 g | ~ | |||
| tyrosine | 0.074 g | ~ | |||
| Cysteine | 0.035 g | ~ | |||
| Saturated fatty acids | |||||
| Saturated fatty acids | 0.688 g | max 18.7 г | |||
| 16: 0 Palmitic | 0.357 g | ~ | |||
| 17: 0 Margarine | 0.004 g | ~ | |||
| 18: 0 Stearin | 0.301 g | ~ | |||
| 20: 0 Arachinic | 0.013 g | ~ | |||
| 22: 0 Begenic | 0.013 g | ~ | |||
| Monounsaturated fatty acids | 2.025 g | min 16.8 г | 12.1% | 9.3% | |
| 16: 1 Palmitoleic | 0.011 g | ~ | |||
| 18: 1 Olein (omega-9) | 2.001 g | ~ | |||
| 20: 1 Gadoleic (omega-9) | 0.013 g | ~ | |||
| Polyunsaturated fatty acids | 0.218 g | from 11.2 to 20.6 | 1.9% | 1.5% | |
| 18: 2 Linoleic | 0.201 g | ~ | |||
| 18: 3 Linolenic | 0.017 g | ~ | |||
| 18: 3 Omega-3, alpha linolenic | 0.017 g | ~ | |||
| Omega-3 fatty acids | 0.017 g | from 0.9 to 3.7 | 1.9% | 1.5% | |
| Omega-6 fatty acids | 0.201 g | from 4.7 to 16.8 | 4.3% | 3.3% |
The energy value is 130 kcal.
- 10 strip = 153 g (198.9 kCal)
French fries with steak, salt added during frying, frozen, before cooking (raw) rich in vitamins and minerals such as: vitamin C – 20,4%, potassium – 16%
- 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.
- potassium is the main intracellular ion that takes part in the regulation of water, acid and electrolyte balance, participates in the processes of nerve impulses, pressure regulation.
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