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 |
| Caloric value | 509.6 kCal | 1684 kCal | 30.3% | 5.9% | 330 g |
| Proteins | 12.7 g | 76 g | 16.7% | 3.3% | 598 g |
| Fats | 29.9 g | 56 g | 53.4% | 10.5% | 187 g |
| Carbohydrates | 50.6 g | 219 g | 23.1% | 4.5% | 433 g |
| Water | 3.9 g | 2273 g | 0.2% | 58282 g | |
| Ash | 2.9 g | ~ | |||
| Vitamins | |||||
| Vitamin B1, thiamine | 0.4 mg | 1.5 mg | 26.7% | 5.2% | 375 g |
| Vitamin B2, riboflavin | 0.2 mg | 1.8 mg | 11.1% | 2.2% | 900 g |
| Vitamin B6, pyridoxine | 0.43 mg | 2 mg | 21.5% | 4.2% | 465 g |
| Vitamin B9, folate | 65 μg | 400 μg | 16.3% | 3.2% | 615 g |
| Vitamin C, ascorbic | 2 mg | 90 mg | 2.2% | 0.4% | 4500 g |
| Vitamin E, alpha tocopherol, TE | 20 mg | 15 mg | 133.3% | 26.2% | 75 g |
| Vitamin PP, NE | 2.2 mg | 20 mg | 11% | 2.2% | 909 g |
| niacin | 2.2 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 166 mg | 2500 mg | 6.6% | 1.3% | 1506 g |
| Calcium, Ca | 424 mg | 1000 mg | 42.4% | 8.3% | 236 g |
| Magnesium, Mg | 153 mg | 400 mg | 38.3% | 7.5% | 261 g |
| Sodium, Na | 22 mg | 1300 mg | 1.7% | 0.3% | 5909 g |
| Phosphorus, P | 279 mg | 800 mg | 34.9% | 6.8% | 287 g |
| Trace Elements | |||||
| Iron, Fe | 26 mg | 18 mg | 144.4% | 28.3% | 69 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 12.1 g | ~ | |||
| Mono- and disaccharides (sugars) | 38.5 g | max 100 г |
The energy value is 509,6 kcal.
Halva tahini rich in vitamins and minerals such as: vitamin B1 – 26,7%, vitamin B2 – 11,1%, vitamin B6 – 21,5%, vitamin B9 – 16,3%, vitamin E – 133,3%, vitamin PP – 11%, calcium – 42,4%, magnesium – 38,3%, phosphorus – 34,9%, iron – 144,4%
- Vitamin B1 is part of the most important enzymes of carbohydrate and energy metabolism, which provide the body with energy and plastic substances, as well as the metabolism of branched-chain amino acids. Lack of this vitamin leads to serious disorders of the nervous, digestive and cardiovascular systems.
- Vitamin B2 participates in redox reactions, enhances the color sensitivity of the visual analyzer and dark adaptation. Insufficient intake of vitamin B2 is accompanied by a violation of the condition of the skin, mucous membranes, impaired light and twilight vision.
- Vitamin B6 participates in the maintenance of the immune response, inhibition and excitation processes in the central nervous system, in the conversion of amino acids, in the metabolism of tryptophan, lipids and nucleic acids, contributes to the normal formation of erythrocytes, maintenance of the normal level of homocysteine in the blood. Insufficient intake of vitamin B6 is accompanied by a decrease in appetite, a violation of the condition of the skin, the development of homocysteinemia, anemia.
- Vitamin B6 as a coenzyme, they participate in the metabolism of nucleic acids and amino acids. Folate deficiency leads to impaired synthesis of nucleic acids and protein, which results in inhibition of cell growth and division, especially in rapidly proliferating tissues: bone marrow, intestinal epithelium, etc. Insufficient consumption of folate during pregnancy is one of the causes of prematurity, malnutrition, congenital malformations and developmental disorders of the child. A strong association has been shown between folate and homocysteine levels and the risk of cardiovascular disease.
- Vitamin E possesses antioxidant properties, is necessary for the functioning of the gonads, heart muscle, is a universal stabilizer of cell membranes. With a deficiency of vitamin E, hemolysis of erythrocytes and neurological disorders are observed.
- Vitamin PP participates in redox reactions of energy metabolism. Insufficient vitamin intake is accompanied by disruption of the normal state of the skin, gastrointestinal tract and nervous system.
- 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.
- Magnesium participates in energy metabolism, synthesis of proteins, nucleic acids, has a stabilizing effect on membranes, is necessary to maintain homeostasis of calcium, potassium and sodium. Lack of magnesium leads to hypomagnesemia, an increased risk of developing hypertension, heart disease.
- Phosphorus takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is a part of phospholipids, nucleotides and nucleic acids, is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, rickets.
- Iron is a part of proteins of various functions, including enzymes. Participates in the transport of electrons, oxygen, ensures the course of redox reactions and activation of peroxidation. Insufficient consumption leads to hypochromic anemia, myoglobin-deficient atony of skeletal muscles, increased fatigue, myocardiopathy, atrophic gastritis.
Tags: calorie content 509,6 kcal, chemical composition, nutritional value, vitamins, minerals, what is useful Takhinny halva, calories, nutrients, useful properties Takhinny halva
Energy value, or calorie content Is the amount of energy released in the human body from food during digestion. The energy value of a product is measured in kilo-calories (kcal) or kilo-joules (kJ) per 100 grams. product. The kilocalorie used to measure the energy value of food is also called the “food calorie,” so the kilo prefix is often omitted when specifying calories in (kilo) calories. You can see detailed energy tables for Russian products.
The nutritional value – the content of carbohydrates, fats and proteins in the product.
Nutritional value of a food product – a set of properties of a food product, in the presence of which the physiological needs of a person for the necessary substances and energy are satisfied.
Vitamins, organic substances required in small quantities in the diet of both humans and most vertebrates. Vitamins are usually synthesized by plants rather than animals. The daily human need for vitamins is only a few milligrams or micrograms. Unlike inorganic substances, vitamins are destroyed by strong heating. Many vitamins are unstable and “lost” during cooking or food processing.