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 | 139 kCal | 1684 kCal | 8.3% | 6% | 1212 g |
| Proteins | 8 g | 76 g | 10.5% | 7.6% | 950 g |
| Fats | 2.5 g | 56 g | 4.5% | 3.2% | 2240 g |
| Carbohydrates | 21 g | 219 g | 9.6% | 6.9% | 1043 g |
| Water | 68.08 g | 2273 g | 3% | 2.2% | 3339 g |
| Ash | 0.42 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 34 μg | 900 μg | 3.8% | 2.7% | 2647 g |
| Retinol | 0.034 mg | ~ | |||
| beta Carotene | 0.006 mg | 5 mg | 0.1% | 0.1% | 83333 g |
| Vitamin B1, thiamine | 0.028 mg | 1.5 mg | 1.9% | 1.4% | 5357 g |
| Vitamin B2, riboflavin | 0.125 mg | 1.8 mg | 6.9% | 5% | 1440 g |
| Vitamin B4, choline | 16 mg | 500 mg | 3.2% | 2.3% | 3125 g |
| Vitamin B6, pyridoxine | 0.028 mg | 2 mg | 1.4% | 1% | 7143 g |
| Vitamin B9, folate | 3 μg | 400 μg | 0.8% | 0.6% | 13333 g |
| Vitamin B12, cobalamin | 0.05 μg | 3 μg | 1.7% | 1.2% | 6000 g |
| Vitamin E, alpha tocopherol, TE | 0.06 mg | 15 mg | 0.4% | 0.3% | 25000 g |
| Vitamin K, phylloquinone | 0.2 μg | 120 μg | 0.2% | 0.1% | 60000 g |
| Vitamin PP, NE | 0.049 mg | 20 mg | 0.2% | 0.1% | 40816 g |
| Macronutrients | |||||
| Potassium, K | 108 mg | 2500 mg | 4.3% | 3.1% | 2315 g |
| Calcium, Ca | 200 mg | 1000 mg | 20% | 14.4% | 500 g |
| Magnesium, Mg | 7 mg | 400 mg | 1.8% | 1.3% | 5714 g |
| Sodium, Na | 45 mg | 1300 mg | 3.5% | 2.5% | 2889 g |
| Sulfur, S | 80 mg | 1000 mg | 8% | 5.8% | 1250 g |
| Phosphorus, P | 62 mg | 800 mg | 7.8% | 5.6% | 1290 g |
| Trace Elements | |||||
| Copper, Cu | 6 μg | 1000 μg | 0.6% | 0.4% | 16667 g |
| Selenium, Se | 1.3 μg | 55 μg | 2.4% | 1.7% | 4231 g |
| Zinc, Zn | 0.19 mg | 12 mg | 1.6% | 1.2% | 6316 g |
| Digestible carbohydrates | |||||
| Mono- and disaccharides (sugars) | 21 g | max 100 г | |||
| Sterols | |||||
| Cholesterol | 45 mg | max 300 mg | |||
| Saturated fatty acids | |||||
| Saturated fatty acids | 1.509 g | max 18.7 г | |||
| 4: 0 Oily | 0.077 g | ~ | |||
| 6: 0 Nylon | 0.054 g | ~ | |||
| 8: 0 Caprylic | 0.031 g | ~ | |||
| 10: 0 Capric | 0.069 g | ~ | |||
| 12: 0 Lauric | 0.085 g | ~ | |||
| 14: 0 Myristic | 0.262 g | ~ | |||
| 16: 0 Palmitic | 0.685 g | ~ | |||
| 18: 0 Stearin | 0.247 g | ~ | |||
| Monounsaturated fatty acids | 0.685 g | min 16.8 г | 4.1% | 2.9% | |
| 16: 1 Palmitoleic | 0.054 g | ~ | |||
| 18: 1 Olein (omega-9) | 0.569 g | ~ | |||
| Polyunsaturated fatty acids | 0.069 g | from 11.2 to 20.6 | 0.6% | 0.4% | |
| 18: 2 Linoleic | 0.047 g | ~ | |||
| 18: 3 Linolenic | 0.023 g | ~ | |||
| Omega-3 fatty acids | 0.023 g | from 0.9 to 3.7 | 2.6% | 1.9% | |
| Omega-6 fatty acids | 0.047 g | from 4.7 to 16.8 | 1% | 0.7% |
The energy value is 139 kcal.
Frozen yoghurt, 2,5% fat (flavors other than chocolate) rich in vitamins and minerals such as: calcium – 20%
- 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.
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