Nutritional value and chemical composition .
| Nutrient | Number | Norma** | % of normal in 100 g | % of normal in 100 kcal | 100% of the norm |
| Calorie | 9 kcal | 1684 kcal | 0.5% | 5.6% | 18711 g |
| Proteins | 2.4 g | 76 g | 3.2% | 35.6% | 3167 g |
| Fats | 0.7 g | 56 g | 1.3% | 14.4% | 8000 g |
| Carbohydrates | 0.5 g | 219 g | 0.2% | 2.2% | 43800 g |
| Dietary fiber | 1.2 g | 20 g | 6% | 66.7% | 1667 g |
| Water | 83.5 g | 2273 g | 3.7% | 41.1% | 2722 g |
| Ash | 0.5 g | ~ | |||
| Vitamins | |||||
| beta Carotene | 0.0343 mg | 5 mg | 0.7% | 7.8% | 14577 g |
| Vitamin B1, thiamine | 0.03 mg | 1.5 mg | 2% | 22.2% | 5000 g |
| Vitamin B2, Riboflavin | 0.27 mg | 1.8 mg | 15% | 166.7% | 667 g |
| Vitamin B6, pyridoxine | 0.3 mg | 2 mg | 15% | 166.7% | 667 g |
| Vitamin B9, folates | 30 mcg | 400 mcg | 7.5% | 83.3% | 1333 g |
| Vitamin C, ascorbic | 12 mg | 90 mg | 13.3% | 147.8% | 750 g |
| Vitamin E, alpha tocopherol, TE | 0.0002 mg | 15 mg | 7500000 g | ||
| Macronutrients | |||||
| Potassium, K | 59.6 mg | 2500 mg | 2.4% | 26.7% | 4195 g |
| Calcium, Ca | 0.76 mg | 1000 mg | 0.1% | 1.1% | 131579 g |
| Silicon, Si | 2.1 mg | 30 mg | 7% | 77.8% | 1429 g |
| Magnesium, Mg | 5.49 mg | 400 mg | 1.4% | 15.6% | 7286 g |
| Sodium, Na | 2.2 mg | 1300 mg | 0.2% | 2.2% | 59091 g |
| Sulfur, S | 5 mg | 1000 mg | 0.5% | 5.6% | 20000 g |
| Phosphorus, P | 23.3 mg | 800 mg | 2.9% | 32.2% | 3433 g |
| Chlorine, Cl | 1.1 mg | 2300 mg | 209091 g | ||
| Minerals | |||||
| Aluminum, Al | 368.1 µg | ~ | |||
| Boron, B | 1.5 µg | ~ | |||
| Vanadium, V | 0.5 µg | ~ | |||
| Iron, Fe | 1.3 mg | 18 mg | 7.2% | 80% | 1385 g |
| Iodine, I | 5 µg | 150 mcg | 3.3% | 36.7% | 3000 g |
| Cobalt, Co | 0.77 µg | 10 µg | 7.7% | 85.6% | 1299 |
| Lithium, Li | 5.4 µg | ~ | |||
| Manganese, Mn | 0.0445 mg | 2 mg | 2.2% | 24.4% | 4494 g |
| Copper, Cu | 1456 µg | 1000 mcg | 145.6% | 1617.8% | 69 g |
| Molybdenum, Mo | 0.77 µg | 70 mcg | 1.1% | 12.2% | 9091 g |
| Nickel, Ni | 6.4 µg | ~ | |||
| Rubidium, Rb | 225.8 µg | ~ | |||
| Selenium, Se | 5.6 µg | 55 mcg | 10.2% | 113.3% | 982 g |
| Chromium, Cr | 5.3 µg | 50 mcg | 10.6% | 117.8% | 943 g |
| Zinc, Zn | 14 mg | 12 mg | 116.7% | 1296.7% | 86 g |
| Digestible carbohydrates | |||||
| Mono and disaccharides (sugars) | 0.5 g | max 100 g | |||
| Saturated fatty acids | |||||
| Nasadenie fatty acids | 0.118 g | max 18.7 g | |||
| 10:0 Capric | 0.01 g | ~ | |||
| 14:0 Myristic | 0.07 g | ~ | |||
| 16:0 Palmitic | 0.073 g | ~ | |||
| 18:0 Stearic | 0.014 g | ~ | |||
| Monounsaturated fatty acids | 0.128 g | min 16.8 g | 0.8% | 8.9% | |
| 16:1 Palmitoleic | 0.005 g | ~ | |||
| 18:1 Oleic (omega-9) | 0.088 g | ~ | |||
| Polyunsaturated fatty acids | 0.249 g | from 11.2-20.6 g | 2.2% | 24.4% | |
| 18:2 Linoleic | 0.249 g | ~ | |||
| Omega-6 fatty acids | 0.25 g | from 4.7 to 16.8 g | 5.3% | 58.9% |
The energy value is 9 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 B6 is involved in maintaining the immune response, the processes of inhibition and excitation in the Central nervous system, in the transformation of amino acids, tryptophan metabolism, lipids and nucleic acids contributes to the normal formation of red blood cells, the maintenance of normal levels of homocysteine in the blood. Insufficient intake of vitamin B6 is accompanied by loss of appetite, impaired the health of the skin, the development of the found, and anemia.
- Vitamin C participates in redox reactions, the immune system, helps the body absorb iron. Deficiency leads to looseness and bleeding gums, nasal bleeding due to increased permeability and fragility of blood capillaries.
- Copper is part of the enzymes with redox activity and is involved in iron metabolism, stimulates the absorption of proteins and carbohydrates. Involved in the processes of human body tissues with oxygen. The deficiency is manifested by impaired formation of the cardiovascular system and skeletal development of connective tissue dysplasia.
- Zinc is included in more than 300 enzymes involved in the processes of synthesis and breakdown of carbohydrates, proteins, fats, nucleic acids and in the regulation of expression of several genes. Inadequate intake leads to anemia, secondary immunodeficiency, liver cirrhosis, sexual dysfunction, presence of malformations of the fetus. The recent studies revealed the ability of high doses of zinc to break the copper absorption and thus contribute to development of anemia.
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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.