Nutritional value and chemical composition .
| Nutrient | Number | Norma** | % of normal in 100 g | % of normal in 100 kcal | 100% of the norm |
| Vitamins | |||||
| Vitamin B1, thiamine | 0.17 mg | 1.5 mg | 11.3% | 882 g | |
| Vitamin B2, Riboflavin | 0.37 mg | 1.8 mg | 20.6% | 486 g | |
| Vitamin B6, pyridoxine | 0.07 mg | 2 mg | 3.5% | 2857 g | |
| Vitamin B9, folates | 30 mcg | 400 mcg | 7.5% | 1333 g | |
| Vitamin C, ascorbic | 2 mg | 90 mg | 2.2% | 4500 g | |
| Vitamin PP, ne | 2.22 mg | 20 mg | 11.1% | 901 g |
The energy value is 0 kcal.
- Vitamin B1 is part of key enzymes of carbohydrate and energy metabolism, providing the body with energy and plastic compounds as well as the metabolism of branched-chain amino acids. The lack of this vitamin leads to serious disorders of the nervous, digestive and cardiovascular systems.
- Vitamin B2 is involved in redox reactions, contributes to the susceptibility of the colors of the visual analyzer and the dark adaptation. Insufficient intake of vitamin B2 is accompanied by a violation of the health of the skin, mucous membranes, impaired light and twilight vision.
- Vitamin PP is involved in redox reactions and energy metabolism. Insufficient intake of vitamin accompanied by a disturbance of the normal condition of the skin, gastrointestinal tract and nervous system.
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Energy value or calorific value is the amount of energy released in the human body from food during digestion. Energy value of the product is measured in kilo-calories (kcal) or kilo-joules (kJ) per 100 grams. product. Kilocalorie, used to measure the energy value of food, also called the “food calorie”, so if you specify a caloric value in (kilo)calories prefix kilo is often omitted. Extensive tables of energy values for the Russian products you can see .
Nutritional value — content of carbohydrates, fats and proteins in the product.
Nutritional value of a food product — a set of properties of a food product, the presence of which to satisfy the physiological needs of a person in the necessary substances and energy.
Vitamins areorganic substances needed in small quantities in the diet of both human and most vertebrates. Synthesis of vitamins, as a rule, is carried out by plants, not animals. The daily requirement of vitamins is only a few milligrams or micrograms. In contrast to inorganic vitamins are destroyed during heating. Many vitamins are unstable and “lost” during cooking or processing food.