Nutritional value and chemical composition .
| Nutrient | Number | Norma** | % of normal in 100 g | % of normal in 100 kcal | 100% of the norm |
| Calorie | 117 kcal | 1684 kcal | 6.9% | 5.9% | 1439 g |
| Proteins | 4 g | 76 g | 5.3% | 4.5% | 1900 |
| Fats | 6.4 g | 56 g | 11.4% | 9.7% | 875 g |
| Carbohydrates | 10.7 g | 219 g | 4.9% | 4.2% | 2047 g |
| Dietary fiber | 2.4 g | 20 g | 12% | 10.3% | 833 g |
| Water | 74.6 g | 2273 g | 3.3% | 2.8% | 3047 g |
| Ash | 1.8 g | ~ | |||
| Vitamins | |||||
| Vitamin a, RAE | 13 µg | 900 mcg | 1.4% | 1.2% | 6923 g |
| beta Carotene | 0.08 mg | 5 mg | 1.6% | 1.4% | 6250 g |
| Vitamin B1, thiamine | 0.07 mg | 1.5 mg | 4.7% | 4% | 2143 g |
| Vitamin B2, Riboflavin | 0.23 mg | 1.8 mg | 12.8% | 10.9% | 783 g |
| Vitamin C, ascorbic | 7.8 mg | 90 mg | 8.7% | 7.4% | 1154 g |
| Vitamin E, alpha tocopherol, TE | 2 mg | 15 mg | 13.3% | 11.4% | 750 g |
| Vitamin PP, ne | 7 mg | 20 mg | 35% | 29.9% | 286 g |
| Niacin | 4 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 515 mg | 2500 mg | 20.6% | 17.6% | 485 g |
| Calcium, Ca | 25 mg | 1000 mg | 2.5% | 2.1% | 4000 g |
| Magnesium, Mg | 13 mg | 400 mg | 3.3% | 2.8% | 3077 g |
| Sodium, Na | 223 mg | 1300 mg | 17.2% | 14.7% | 583 g |
| Phosphorus, P | 95 mg | 800 mg | 11.9% | 10.2% | 842 g |
| Minerals | |||||
| Iron, Fe | 0.9 mg | 18 mg | 5% | 4.3% | 2000 |
| Digestible carbohydrates | |||||
| Starch and dextrins | 7.8 g | ~ | |||
| Mono and disaccharides (sugars) | 2.9 g | max 100 g | |||
| Saturated fatty acids | |||||
| Nasadenie fatty acids | 1.6 g | max 18.7 g |
The energy value is 117 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.