Nutritional value and chemical composition.
The table shows the content of nutrients (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams edible part.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie value | 174 kCal | 1684 kCal | 10.3% | 5.9% | 968 g |
| Proteins | 0.42 g | 76 g | 0.6% | 0.3% | 18095 g |
| Fats | 1.88 g | 56 g | 3.4% | 2% | 2979 g |
| Carbohydrates | 22.36 g | 219 g | 10.2% | 5.9% | 979 g |
| Alcohol (ethyl alcohol) | 9.9 g | ~ | |||
| Alimentary fiber | 0.3 g | 20 g | 1.5% | 0.9% | 6667 g |
| Water | 64.99 g | 2273 g | 2.9% | 1.7% | 3497 g |
| Ash | 0.14 g | ~ | |||
| Vitamins | |||||
| beta Carotene | 0.001 mg | 5 mg | 500000 g | ||
| Vitamin B1, thiamine | 0.029 mg | 1.5 mg | 1.9% | 1.1% | 5172 g |
| Vitamin B2, riboflavin | 0.017 mg | 1.8 mg | 0.9% | 0.5% | 10588 g |
| Vitamin B5, pantothenic | 0.061 mg | 5 mg | 1.2% | 0.7% | 8197 g |
| Vitamin B6, pyridoxine | 0.045 mg | 2 mg | 2.3% | 1.3% | 4444 g |
| Vitamin B9, folate | 12 μg | 400 μg | 3% | 1.7% | 3333 g |
| Vitamin C, ascorbic | 4.9 mg | 90 mg | 5.4% | 3.1% | 1837 g |
| Vitamin E, alpha tocopherol, TE | 0.02 mg | 15 mg | 0.1% | 0.1% | 75000 g |
| Vitamin K, phylloquinone | 0.1 μg | 120 μg | 0.1% | 0.1% | 120000 g |
| Vitamin PP, NE | 0.118 mg | 20 mg | 0.6% | 0.3% | 16949 g |
| Macronutrients | |||||
| Potassium, K | 71 mg | 2500 mg | 2.8% | 1.6% | 3521 g |
| Calcium, Ca | 8 mg | 1000 mg | 0.8% | 0.5% | 12500 g |
| Magnesium, Mg | 8 mg | 400 mg | 2% | 1.1% | 5000 g |
| Sodium, Na | 6 mg | 1300 mg | 0.5% | 0.3% | 21667 g |
| Sulfur, S | 4.2 mg | 1000 mg | 0.4% | 0.2% | 23810 g |
| Phosphorus, P | 7 mg | 800 mg | 0.9% | 0.5% | 11429 g |
| Trace Elements | |||||
| Iron, Fe | 0.21 mg | 18 mg | 1.2% | 0.7% | 8571 g |
| Manganese, Mn | 0.528 mg | 2 mg | 26.4% | 15.2% | 379 g |
| Copper, Cu | 79 μg | 1000 μg | 7.9% | 4.5% | 1266 g |
| Selenium, Se | 0.7 μg | 55 μg | 1.3% | 0.7% | 7857 g |
| Zinc, Zn | 0.13 mg | 12 mg | 1.1% | 0.6% | 9231 g |
| Digestible carbohydrates | |||||
| Mono- and disaccharides (sugars) | 22.33 g | max 100 г | |||
| Saturated fatty acids | |||||
| Saturated fatty acids | 1.636 g | max 18.7 г | |||
| 6: 0 Nylon | 0.011 g | ~ | |||
| 8: 0 Caprylic | 0.129 g | ~ | |||
| 10: 0 Capric | 0.103 g | ~ | |||
| 12: 0 Lauric | 0.818 g | ~ | |||
| 14: 0 Myristic | 0.323 g | ~ | |||
| 16: 0 Palmitic | 0.158 g | ~ | |||
| 18: 0 Stearin | 0.096 g | ~ | |||
| Monounsaturated fatty acids | 0.082 g | min 16.8 г | 0.5% | 0.3% | |
| 18: 1 Olein (omega-9) | 0.082 g | ~ | |||
| Polyunsaturated fatty acids | 0.033 g | from 11.2 to 20.6 | 0.3% | 0.2% | |
| 18: 2 Linoleic | 0.027 g | ~ | |||
| 18: 3 Linolenic | 0.005 g | ~ | |||
| Omega-3 fatty acids | 0.005 g | from 0.9 to 3.7 | 0.6% | 0.3% | |
| Omega-6 fatty acids | 0.027 g | from 4.7 to 16.8 | 0.6% | 0.3% |
The energy value is 174 kcal.
- fl oz = 31.4 g (54.6 kCal)
- (4.5 fl oz) = 141 g (245.3 kCal)
Pinacolada recipe rich in vitamins and minerals such as: manganese – 26,4%
- 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.
Tags: calorie content 174 kcal, chemical composition, nutritional value, vitamins, minerals, how Pinacolada is useful, prepared according to a recipe, calories, nutrients, useful properties of Pinacolada, prepared according to a recipe