Nutritional value and chemical composition .
| Nutrient | The number | Norm** | % of normal in 100 g | % of normal 100 kcal | 100% of the norm |
| Calorie | 77 kcal | 1684 kcal | 4.6% | 6% | 2187 g |
| Proteins | 13.6 g | 76 g | 17.9% | 23.2% | 559 g |
| Fats | 2.5 g | 56 g | 4.5% | 5.8% | 2240 g |
| Water | 79.7 g | 2273 g | 3.5% | 4.5% | 2852 g |
| Ash | 1.2 g | ~ | |||
| Vitamins | |||||
| Vitamin a, RAE | 80 mcg | 900 mcg | 8.9% | 11.6% | 1125 g |
| Vitamin B1, thiamine | 0.38 mg | 1.5 mg | 25.3% | 32.9% | 395 g |
| Vitamin B2, Riboflavin | 2 mg | 1.8 mg | 111.1% | 144.3% | 90 g |
| Vitamin C, ascorbic | 11 mg | 90 mg | 12.2% | 15.8% | 818 g |
| Vitamin RR, ne | 3.8 mg | 20 mg | 19% | 24.7% | 526 g |
| Macronutrients | |||||
| Potassium, K | 230 mg | 2500 mg | 9.2% | 11.9% | 1087 g |
| Calcium, Ca | 10 mg | 1000 mg | 1% | 1.3% | 10000 g |
| Magnesium, Mg | 23 mg | 400 mg | 5.8% | 7.5% | 1739 g |
| Sodium, Na | 200 mg | 1300 mg | 15.4% | 20% | 650 g |
| Sulfur, S | 136 mg | 1000 mg | 13.6% | 17.7% | 735 g |
| Phosphorus, P | 233 mg | 800 mg | 29.1% | 37.8% | 343 g |
| Trace elements | |||||
| Iron, Fe | 8.9 mg | 18 mg | 49.4% | 64.2% | 202 g |
| Cobalt, Co | 7 mcg | 10 µg | 70% | 90.9% | 143 g |
| Manganese, Mn | 0.12 mg | 2 mg | 6% | 7.8% | 1667 g |
| Copper, Cu | 380 mcg | 1000 mcg | 38% | 49.4% | 263 g |
| Zinc, Zn | 2.3 mg | 12 mg | 19.2% | 24.9% | 522 g |
The energy value is 77 kcal.
- Vitamin B1 is part of the most important enzymes of carbohydrate and energy metabolism, provides the body with energy and plastic substances, as well as metabolism of branched chain amino acids. The lack of this vitamin leads to serious disorders of the nervous, digestive and cardiovascular systems.
- Vitamin B2 participates in oxidation-reduction reactions, promotes the receptivity of the colors by the visual analyzer and dark adaptation. Insufficient intake of vitamin B2 is accompanied by violation of the condition of the skin, mucous membranes, violation of light and twilight vision.
- Vitamin C participates in redox reactions, the functioning of the immune system, promotes the absorption of iron. Deficiency leads to looseness and gum bleeding, nasal bleeding due to increased permeability and fragility of blood capillaries.
- Vitamin PP participates in redox reactions of energy metabolism. Insufficient intake of vitamin is accompanied by disturbance of the normal condition of the skin, gastrointestinal tract and nervous system.
- Phosphorus takes part in many physiological processes, including energy metabolism, regulates the acid-alkaline balance, part of phospholipids, nucleotides and nucleic acids, necessary for mineralization of bones and teeth. Deficiency leads to anorexia, anemia, rickets.
- Iron is included with different functions of proteins, including enzymes. Involved in the transport of electrons, oxygen, provides a course of redox reactions and activation of peroxidation. Insufficient consumption leads to hypochromic anemia, myoglobinuria atony of the skeletal muscles, fatigue, cardiomyopathy, atrophic gastritis.
- Cobalt is part of vitamin B12. Activates enzymes in the metabolism of fatty acids and metabolism of folic acid.
- Copper is part of enzymes with redox activity involved in iron metabolism and stimulates the absorption of proteins and carbohydrates. The processes involved in providing tissues with oxygen. Deficiency is manifested by malformations of the cardiovascular system and skeleton, development of connective tissue dysplasia.
- Zinc is part of over 300 enzymes involved in the processes of synthesis and breakdown of carbohydrates, proteins, fats, nucleic acids and in regulation of expression of several genes. Insufficient intake leads to anemia, secondary immunodeficiency, liver cirrhosis, sexual dysfunction, presence of fetal malformations. Research in recent years revealed the ability of high doses of zinc can disrupt copper absorption and thus contribute to development of anemia.
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The energy value or calorific value is the amount of energy released in the human body from food in the digestive process. Energy value of the product is measured in kilo-calories (kcal) or kilo joules (kJ) per 100 gr. product. Kcal used to measure energy value of food is also called “food calorie”, therefore, when specifying the caloric content in (kilo)calories prefix kilo is often omitted. Detailed tables of energy values for the Russian products you can watch .
Nutritional value — carbohydrates, fats and proteins in the product.
Nutritional value of a food product — a set of properties of foodstuff at which presence physiological satisfied human needs in necessary substances and energy.
Vitamins, organic substances needed in small amounts in the diet of both man and most vertebrates. The 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. Unlike inorganic vitamins are destroyed by strong heating. Many vitamins are unstable and “lost” during cooking or processing food.