Nutritional value and chemical composition.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Caloric value | 898 kCal | 1684 kCal | 53.3% | 5.9% | 188 g |
| Fats | 99.8 g | 56 g | 178.2% | 19.8% | 56 g |
| Water | 0.2 g | 2273 g | 1136500 g | ||
| Vitamins | |||||
| Vitamin B4, choline | 0.2 mg | 500 mg | 250000 g | ||
| Vitamin E, alpha tocopherol, TE | 2.1 mg | 15 mg | 14% | 1.6% | 714 g |
| Vitamin K, phylloquinone | 9.3 μg | 120 μg | 7.8% | 0.9% | 1290 g |
| Macronutrients | |||||
| Calcium, Ca | 1 mg | 1000 mg | 0.1% | 100000 g | |
| Phosphorus, P | 2 mg | 800 mg | 0.3% | 40000 g | |
| Trace Elements | |||||
| Zinc, Zn | 0.07 mg | 12 mg | 0.6% | 0.1% | 17143 g |
| Saturated fatty acids | |||||
| Saturated fatty acids | 9.6 g | max 18.7 г | |||
| Monounsaturated fatty acids | 18.438 g | min 16.8 г | 109.8% | 12.2% | |
| Polyunsaturated fatty acids | 67.7 g | from 11.2 to 20.6 | 328.6% | 36.6% | |
| Omega-3 fatty acids | 53.368 g | from 0.9 to 3.7 | 1442.4% | 160.6% | |
| Omega-6 fatty acids | 14.292 g | from 4.7 to 16.8 | 100% | 11.1% |
The energy value is 898 kcal.
- Tablespoon (“on top” except liquid foods) = 17 g (152.7 kcal)
- Teaspoon (“top” except liquid foods) = 5 g (44.9 kcal)
- 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.
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.