Nutritional value and chemical composition .
| Nutrient | Number | Norma** | % of normal in 100 g | % of normal in 100 kcal | 100% of the norm |
| Calorie | 114 kcal | 1684 kcal | 6.8% | 6% | 1477 g |
| Proteins | 3.9 g | 76 g | 5.1% | 4.5% | 1949 |
| Fats | 5.2 g | 56 g | 9.3% | 8.2% | 1077 g |
| Carbohydrates | 12.7 g | 219 g | 5.8% | 5.1% | 1724 g |
| Dietary fiber | 2.5 g | 20 g | 12.5% | 11% | 800 g |
| Water | 73.5 g | 2273 g | 3.2% | 2.8% | 3093 g |
| Ash | 2 g | ~ | |||
| Vitamins | |||||
| Vitamin a, RAE | 2 µg | 900 mcg | 0.2% | 0.2% | 45000 g |
| beta Carotene | 0.01 mg | 5 mg | 0.2% | 0.2% | 50000 g |
| Vitamin B1, thiamine | 0.08 mg | 1.5 mg | 5.3% | 4.6% | 1875 |
| Vitamin B2, Riboflavin | 0.19 mg | 1.8 mg | 10.6% | 9.3% | 947 g |
| Vitamin C, ascorbic | 10.5 mg | 90 mg | 11.7% | 10.3% | 857 g |
| Vitamin E, alpha tocopherol, TE | 2.1 mg | 15 mg | 14% | 12.3% | 714 g |
| Vitamin PP, ne | 5.2 mg | 20 mg | 26% | 22.8% | 385 g |
| Niacin | 3.2 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 519 mg | 2500 mg | 20.8% | 18.2% | 482 g |
| Calcium, Ca | 19 mg | 1000 mg | 1.9% | 1.7% | 5263 g |
| Magnesium, Mg | 22 mg | 400 mg | 5.5% | 4.8% | 1818 |
| Sodium, Na | 194 mg | 1300 mg | 14.9% | 13.1% | 670 g |
| Phosphorus, P | 84 mg | 800 mg | 10.5% | 9.2% | 952 g |
| Minerals | |||||
| Iron, Fe | 0.9 mg | 18 mg | 5% | 4.4% | 2000 |
| Digestible carbohydrates | |||||
| Starch and dextrins | 11.5 g | ~ | |||
| Mono and disaccharides (sugars) | 1.2 g | max 100 g | |||
| Saturated fatty acids | |||||
| Nasadenie fatty acids | 1.1 g | max 18.7 g |
The energy value is 114 calories.
- Vitamin C participates in redox reactions, the immune system, helps the body absorb iron. Deficiency leads to looseness and bleeding gums, nasal bleeding due to increased permeability and fragility of blood capillaries.
- Vitamin E has antioxidant properties, essential for the functioning of the sex glands, cardiac muscle, is a universal stabilizer of cell membranes. When deficiency of vitamin E are observed hemolysis of red blood cells, neurological disorders.
- 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.
- Potassium is the main intracellular ion that participates in the regulation of water, electrolyte and acid balance, is involved in conducting nerve impulses, regulation of blood pressure.
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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.