Nutritional value and chemical composition.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Caloric value | 109 kCal | 1684 kCal | 6.5% | 6% | 1545 g |
| Proteins | 2.8 g | 76 g | 3.7% | 3.4% | 2714 g |
| Fats | 3.4 g | 56 g | 6.1% | 5.6% | 1647 g |
| Carbohydrates | 16.8 g | 219 g | 7.7% | 7.1% | 1304 g |
| Alimentary fiber | 0.9 g | 20 g | 4.5% | 4.1% | 2222 g |
| Water | 74.9 g | 2273 g | 3.3% | 3% | 3035 g |
| Ash | 1.2 g | ~ | |||
| Vitamins | |||||
| beta Carotene | 0.002 mg | 5 mg | 250000 g | ||
| Vitamin B1, thiamine | 0.08 mg | 1.5 mg | 5.3% | 4.9% | 1875 g |
| Vitamin B2, riboflavin | 0.01 mg | 1.8 mg | 0.6% | 0.6% | 18000 g |
| Vitamin B4, choline | 11.2 mg | 500 mg | 2.2% | 2% | 4464 g |
| Vitamin B5, pantothenic | 0.171 mg | 5 mg | 3.4% | 3.1% | 2924 g |
| Vitamin B6, pyridoxine | 0.108 mg | 2 mg | 5.4% | 5% | 1852 g |
| Vitamin B9, folate | 19 μg | 400 μg | 4.8% | 4.4% | 2105 g |
| Vitamin E, alpha tocopherol, TE | 0.8 mg | 15 mg | 5.3% | 4.9% | 1875 g |
| Vitamin K, phylloquinone | 0.3 μg | 120 μg | 0.3% | 0.3% | 40000 g |
| Vitamin PP, NE | 1.1 mg | 20 mg | 5.5% | 5% | 1818 g |
| niacin | 0.4 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 51 mg | 2500 mg | 2% | 1.8% | 4902 g |
| Calcium, Ca | 14 mg | 1000 mg | 1.4% | 1.3% | 7143 g |
| Magnesium, Mg | 21 mg | 400 mg | 5.3% | 4.9% | 1905 g |
| Sodium, Na | 379 mg | 1300 mg | 29.2% | 26.8% | 343 g |
| Sulfur, S | 35.1 mg | 1000 mg | 3.5% | 3.2% | 2849 g |
| Phosphorus, P | 56 mg | 800 mg | 7% | 6.4% | 1429 g |
| Trace Elements | |||||
| Iron, Fe | 0.7 mg | 18 mg | 3.9% | 3.6% | 2571 g |
| Manganese, Mn | 0.272 mg | 2 mg | 13.6% | 12.5% | 735 g |
| Copper, Cu | 161 μg | 1000 μg | 16.1% | 14.8% | 621 g |
| Selenium, Se | 0.9 μg | 55 μg | 1.6% | 1.5% | 6111 g |
| Zinc, Zn | 0.91 mg | 12 mg | 7.6% | 7% | 1319 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 15.4 g | ~ | |||
| Mono- and disaccharides (sugars) | 1.4 g | max 100 г | |||
| Saturated fatty acids | |||||
| Saturated fatty acids | 0.6 g | max 18.7 г | |||
| Polyunsaturated fatty acids | 0.508 g | from 11.2 to 20.6 | 4.5% | 4.1% | |
| Omega-3 fatty acids | 0.028 g | from 0.9 to 3.7 | 3.1% | 2.8% | |
| Omega-6 fatty acids | 0.48 g | from 4.7 to 16.8 | 10.2% | 9.4% |
The energy value is 109 kcal.
- Manganese participates in the formation of bone and connective tissue, is part of the enzymes involved in the metabolism of amino acids, carbohydrates, catecholamines; essential for the synthesis of cholesterol and nucleotides. Insufficient consumption is accompanied by a slowdown in growth, disorders in the reproductive system, increased fragility of bone tissue, disorders of carbohydrate and lipid metabolism.
- Copper is a part of enzymes with redox activity and involved in iron metabolism, stimulates the absorption of proteins and carbohydrates. Participates in the processes of providing the tissues of the human body with oxygen. The deficiency is manifested by disorders in the formation of the cardiovascular system and skeleton, the development of connective tissue dysplasia.
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.