Nutritional value and chemical composition .
| Nutrient | Number | Norma** | % of normal in 100 g | % of normal in 100 kcal | 100% of the norm |
| Calorie | 188 kcal | 1684 kcal | 11.2% | 6% | 896 g |
| Proteins | 6.5 g | 76 g | 8.6% | 4.6% | 1169 g |
| Fats | 16.6 g | 56 g | 29.6% | 15.7% | 337 g |
| Carbohydrates | 3.2 g | 219 g | 1.5% | 0.8% | 6844 g |
| Dietary fiber | 7.8 g | 20 g | 39% | 20.7% | 256 g |
| Water | 62.4 g | 2273 g | 2.7% | 1.4% | 3643 g |
| Ash | 3.4 g | ~ | |||
| Vitamins | |||||
| Vitamin a, RAE | 15 µg | 900 mcg | 1.7% | 0.9% | 6000 g |
| Retinol | 0.01 mg | ~ | |||
| beta Carotene | 0.03 mg | 5 mg | 0.6% | 0.3% | Was 16667 g |
| Vitamin B1, thiamine | 0.04 mg | 1.5 mg | 2.7% | 1.4% | 3750 g |
| Vitamin B2, Riboflavin | 0.5 mg | 1.8 mg | 27.8% | 14.8% | 360 g |
| Vitamin C, ascorbic | 3.9 mg | 90 mg | 4.3% | 2.3% | 2308 g |
| Vitamin E, alpha tocopherol, TE | 7.4 mg | 15 mg | 49.3% | 26.2% | 203 g |
| Vitamin PP, ne | 11.5 mg | 20 mg | 57.5% | 30.6% | 174 g |
| Niacin | 8.5 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 634 mg | 2500 mg | 25.4% | 13.5% | 394 g |
| Calcium, Ca | 72 mg | 1000 mg | 7.2% | 3.8% | 1389 g |
| Magnesium, Mg | 28 mg | 400 mg | 7% | 3.7% | 1429 g |
| Sodium, Na | 445 mg | 1300 mg | 34.2% | 18.2% | 292 g |
| Phosphorus, P | 137 mg | 800 mg | 17.1% | 9.1% | 584 g |
| Minerals | |||||
| Iron, Fe | 1 mg | 18 mg | 5.6% | 3% | 1800 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 2.2 g | ~ | |||
| Mono and disaccharides (sugars) | 1 year | max 100 g | |||
| The Sterol (sterols) | |||||
| Cholesterol | 2 mg | max 300 mg | |||
| Saturated fatty acids | |||||
| Nasadenie fatty acids | 2.4 g | max 18.7 g |
The energy value is 188 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 E has antioxidant properties, essential for the functioning of the sex glands, cardiac muscle, is a universal stabilizer of cell membranes. When deficiency of vitamin E are observed hemolysis of red blood cells, neurological disorders.
- Vitamin PP is involved in redox reactions and energy metabolism. Insufficient intake of vitamin accompanied by a disturbance of the normal condition of the skin, gastrointestinal tract and nervous system.
- Potassium is the main intracellular ion that participates in the regulation of water, electrolyte and acid balance, is involved in conducting nerve impulses, regulation of blood pressure.
- Phosphorus is involved in many physiological processes, including energy metabolism, regulates the acid-alkaline balance, is part of the phospholipids, nucleotides and nucleic acids needed for mineralization of bones and teeth. Deficiency leads to anorexia, anemia, rickets.
A complete directory of most useful products you can see in the app .
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.