Nutritional value and chemical composition .
| Nutrient | Number | Norma** | % of normal in 100 g | % of normal in 100 kcal | 100% of the norm |
| Calorie | 22 kcal | 1684 kcal | 1.3% | 5.9% | 7655 g |
| Proteins | 1.9 g | 76 g | 2.5% | 11.4% | 4000 g |
| Fats | 0.8 g | 56 g | 1.4% | 6.4% | 7000 g |
| Carbohydrates | 0.5 g | 219 g | 0.2% | 0.9% | 43800 g |
| Dietary fiber | 2.2 g | 20 g | 11% | 50% | 909 g |
| Water | 88.9 g | 2273 g | 3.9% | 17.7% | 2557 g |
| Ash | 0.7 g | ~ | |||
| Vitamins | |||||
| Vitamin B1, thiamine | 0.07 mg | 1.5 mg | 4.7% | 21.4% | 2143 g |
| Vitamin B2, Riboflavin | 0.2 mg | 1.8 mg | 11.1% | 50.5% | 900 g |
| Vitamin C, ascorbic | 6 mg | 90 mg | 6.7% | 30.5% | 1500 g |
| Macronutrients | |||||
| Potassium, K | 310 mg | 2500 mg | 12.4% | 56.4% | 806 g |
| Calcium, Ca | 6 mg | 1000 mg | 0.6% | 2.7% | Was 16667 g |
| Magnesium, Mg | 8 mg | 400 mg | 2% | 9.1% | 5000 g |
| Sodium, Na | 6 mg | 1300 mg | 0.5% | 2.3% | 21667 g |
| Phosphorus, P | 41 mg | 800 mg | 5.1% | 23.2% | 1951 |
| Minerals | |||||
| Iron, Fe | 2.7 mg | 18 mg | 15% | 68.2% | 667 g |
| Digestible carbohydrates | |||||
| Mono and disaccharides (sugars) | 0.5 g | max 100 g |
The energy value is 22 kcal.
- 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.
- 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.
- Iron is included with different functions of proteins, including enzymes. Involved in the transport of electrons, oxygen, allows the flow of redox reactions and the activation of peroxidation. Inadequate intake leads to hypochromic anemia, myoglobinaemia atonia of skeletal muscles, fatigue, cardiomyopathy, chronic atrophic gastritis.
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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.