Ginger Mushroom

Nutritional value and chemical composition .

The following table lists the contents of nutrients (calories, proteins, fats, carbohydrates, vitamins and minerals) in 100 grams of edible portion.
NutrientNumberNorma**% of normal in 100 g% of normal in 100 kcal100% of the norm
Calorie22 kcal1684 kcal1.3%5.9%7655 g
Proteins1.9 g76 g2.5%11.4%4000 g
Fats0.8 g56 g1.4%6.4%7000 g
Carbohydrates0.5 g219 g0.2%0.9%43800 g
Dietary fiber2.2 g20 g11%50%909 g
Water88.9 g2273 g3.9%17.7%2557 g
Ash0.7 g~
Vitamin B1, thiamine0.07 mg1.5 mg4.7%21.4%2143 g
Vitamin B2, Riboflavin0.2 mg1.8 mg11.1%50.5%900 g
Vitamin C, ascorbic6 mg90 mg6.7%30.5%1500 g
Potassium, K310 mg2500 mg12.4%56.4%806 g
Calcium, Ca6 mg1000 mg0.6%2.7%Was 16667 g
Magnesium, Mg8 mg400 mg2%9.1%5000 g
Sodium, Na6 mg1300 mg0.5%2.3%21667 g
Phosphorus, P41 mg800 mg5.1%23.2%1951
Iron, Fe2.7 mg18 mg15%68.2%667 g
Digestible carbohydrates
Mono and disaccharides (sugars)0.5 gmax 100 g

The energy value is 22 kcal.

Ginger is rich in such vitamins and minerals as vitamin B2 was 11.1 %, potassium – 12,4 %, iron 15 %
  • 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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    Tags: calorie 22 cal, chemical composition, nutritional value, vitamins, minerals than helpful ginger, calories, nutrients, beneficial properties of ginger

    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.

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