Nutritional value and chemical composition .
| Nutrient | Number | Norma** | % of normal in 100 g | % of normal in 100 kcal | 100% of the norm |
| Calorie | 23 kcal | 1684 kcal | 1.4% | 6.1% | 7322 g |
| Proteins | 2.5 g | 76 g | 3.3% | 14.3% | 3040 g |
| Fats | 0.3 g | 56 g | 0.5% | 2.2% | 18667 g |
| Carbohydrates | 3 g | 219 g | 1.4% | 6.1% | 7300 g |
| Organic acids | 0.1 g | ~ | |||
| Dietary fiber | 3.4 g | 20 g | 17% | 73.9% | 588 g |
| Water | 90 g | 2273 g | 4% | 17.4% | 2526 g |
| Ash | 0.7 g | ~ | |||
| Vitamins | |||||
| Vitamin a, RAE | 67 mcg | 900 mcg | 7.4% | 32.2% | 1343 g |
| beta Carotene | 0.4 mg | 5 mg | 8% | 34.8% | 1250 g |
| Vitamin B1, thiamine | 0.1 mg | 1.5 mg | 6.7% | 29.1% | 1500 g |
| Vitamin B2, Riboflavin | 0.2 mg | 1.8 mg | 11.1% | 48.3% | 900 g |
| Vitamin B4, choline | 15.3 mg | 500 mg | 3.1% | 13.5% | 3268 g |
| Vitamin B5, Pantothenic | 0.2 mg | 5 mg | 4% | 17.4% | 2500 g |
| Vitamin B6, pyridoxine | 0.16 mg | 2 mg | 8% | 34.8% | 1250 g |
| Vitamin B9, folates | 36 µg | 400 mcg | 9% | 39.1% | 1111 g |
| Vitamin C, ascorbic | 20 mg | 90 mg | 22.2% | 96.5% | 450 g |
| Vitamin E, alpha tocopherol, TE | 0.3 mg | 15 mg | 2% | 8.7% | 5000 g |
| Vitamin K, phylloquinone | 14.4 µg | 120 mcg | 12% | 52.2% | 833 g |
| Vitamin PP, ne | 0.9 mg | 20 mg | 4.5% | 19.6% | 2222 g |
| Niacin | 0.5 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 260 mg | 2500 mg | 10.4% | 45.2% | 962 g |
| Calcium, Ca | 65 mg | 1000 mg | 6.5% | 28.3% | 1538 g |
| Magnesium, Mg | 26 mg | 400 mg | 6.5% | 28.3% | 1538 g |
| Sodium, Na | 2 mg | 1300 mg | 0.2% | 0.9% | 65000 g |
| Sulfur, S | 18.3 mg | 1000 mg | 1.8% | 7.8% | 5464 g |
| Phosphorus, P | 44 mg | 800 mg | 5.5% | 23.9% | 1818 |
| Minerals | |||||
| Iron, Fe | 1.1 mg | 18 mg | 6.1% | 26.5% | 1636 g |
| Manganese, Mn | 0.216 mg | 2 mg | 10.8% | 47% | 926 g |
| Copper, Cu | 69 µg | 1000 mcg | 6.9% | 30% | 1449 g |
| Selenium, Se | 0.6 µg | 55 mcg | 1.1% | 4.8% | 9167 g |
| Fluorine, F | 19 µg | 4000 mg | 0.5% | 2.2% | 21053 g |
| Zinc, Zn | 0.24 mg | 12 mg | 2% | 8.7% | 5000 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 1 year | ~ | |||
| Mono and disaccharides (sugars) | 2 g | max 100 g | |||
| Saturated fatty acids | |||||
| Nasadenie fatty acids | 0.1 g | max 18.7 g | |||
| Polyunsaturated fatty acids | |||||
| Omega-3 fatty acids | 0.069 g | from 0.9 to 3.7 g | 7.7% | 33.5% | |
| Omega-6 fatty acids | 0.044 g | from 4.7 to 16.8 g | 0.9% | 3.9% |
The energy value is 23 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.
- 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 K regulates blood clotting. Lack of vitamin K leads to an increase in clotting time of blood, low level of prothrombin in the blood.
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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.