Nutritional value and chemical composition.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie value | 254 kCal | 1684 kCal | 15.1% | 5.9% | 663 g |
| Proteins | 15.2 g | 76 g | 20% | 7.9% | 500 g |
| Fats | 10.8 g | 56 g | 19.3% | 7.6% | 519 g |
| Carbohydrates | 23.8 g | 219 g | 10.9% | 4.3% | 920 g |
| organic acids | 0.3 g | ~ | |||
| Water | 46 g | 2273 g | 2% | 0.8% | 4941 g |
| Ash | 3.9 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 75 μg | 900 μg | 8.3% | 3.3% | 1200 g |
| Retinol | 0.07 mg | ~ | |||
| beta Carotene | 0.03 mg | 5 mg | 0.6% | 0.2% | 16667 g |
| Vitamin B1, thiamine | 0.05 mg | 1.5 mg | 3.3% | 1.3% | 3000 g |
| Vitamin B2, riboflavin | 0.34 mg | 1.8 mg | 18.9% | 7.4% | 529 g |
| Vitamin B6, pyridoxine | 0.08 mg | 2 mg | 4% | 1.6% | 2500 g |
| Vitamin B9, folate | 24 μg | 400 μg | 6% | 2.4% | 1667 g |
| Vitamin C, ascorbic | 2 mg | 90 mg | 2.2% | 0.9% | 4500 g |
| Vitamin D, calciferol | 0.35 μg | 10 μg | 3.5% | 1.4% | 2857 g |
| Vitamin E, alpha tocopherol, TE | 0.2 mg | 15 mg | 1.3% | 0.5% | 7500 g |
| Vitamin PP, NE | 4.4 mg | 20 mg | 22% | 8.7% | 455 g |
| niacin | 0.1 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 225 mg | 2500 mg | 9% | 3.5% | 1111 g |
| Calcium, Ca | 440 mg | 1000 mg | 44% | 17.3% | 227 g |
| Magnesium, Mg | 21 mg | 400 mg | 5.3% | 2.1% | 1905 g |
| Sodium, Na | 700 mg | 1300 mg | 53.8% | 21.2% | 186 g |
| Sulfur, S | 152 mg | 1000 mg | 15.2% | 6% | 658 g |
| Phosphorus, P | 560 mg | 800 mg | 70% | 27.6% | 143 g |
| Chlorine, Cl | 1079 mg | 2300 mg | 46.9% | 18.5% | 213 g |
| Trace Elements | |||||
| Iron, Fe | 0.8 mg | 18 mg | 4.4% | 1.7% | 2250 g |
| Manganese, Mn | 0.04 mg | 2 mg | 2% | 0.8% | 5000 g |
| Copper, Cu | 90 μg | 1000 μg | 9% | 3.5% | 1111 g |
| Zinc, Zn | 3.2 mg | 12 mg | 26.7% | 10.5% | 375 g |
| Digestible carbohydrates | |||||
| Mono- and disaccharides (sugars) | 23.6 g | max 100 г | |||
| Essential Amino Acids | 7.325 g | ~ | |||
| Arginine * | 0.68 g | ~ | |||
| valine | 1.25 g | ~ | |||
| Histidine * | 0.56 g | ~ | |||
| Isoleucine | 0.9 g | ~ | |||
| leucine | 1.44 g | ~ | |||
| lysine | 1.25 g | ~ | |||
| methionine | 0.36 g | ~ | |||
| threonine | 0.69 g | ~ | |||
| tryptophan | 0.455 g | ~ | |||
| phenylalanine | 0.98 g | ~ | |||
| Replaceable amino acids | 10.1 g | ~ | |||
| alanine | 0.52 g | ~ | |||
| Aspartic acid | 1.19 g | ~ | |||
| glycine | 0.325 g | ~ | |||
| Glutamic acid | 3.135 g | ~ | |||
| Proline | 1.86 g | ~ | |||
| serine | 0.83 g | ~ | |||
| tyrosine | 0.91 g | ~ | |||
| Cysteine | 0.19 g | ~ | |||
| Sterols | |||||
| Cholesterol | 31 mg | max 300 mg | |||
| Saturated fatty acids | |||||
| Saturated fatty acids | 6.1 g | max 18.7 г | |||
| 4: 0 Oily | 0.34 g | ~ | |||
| 6: 0 Nylon | 0.25 g | ~ | |||
| 8: 0 Caprylic | 0.12 g | ~ | |||
| 10: 0 Capric | 0.28 g | ~ | |||
| 12: 0 Lauric | 0.31 g | ~ | |||
| 14: 0 Myristic | 1.59 g | ~ | |||
| 15: 0 Pentadecanoic | 0.16 g | ~ | |||
| 16: 0 Palmitic | 1.99 g | ~ | |||
| 17: 0 Margarine | 0.06 g | ~ | |||
| 18: 0 Stearin | 1.09 g | ~ | |||
| 20: 0 Arachinic | 0.12 g | ~ | |||
| Monounsaturated fatty acids | |||||
| 14: 1 Myristoleic | 0.16 g | ~ | |||
| 16: 1 Palmitoleic | 0.28 g | ~ | |||
| 18: 1 Olein (omega-9) | 2.43 g | ~ | |||
| Polyunsaturated fatty acids | 0.37 g | from 11.2 to 20.6 | 3.3% | 1.3% | |
| 18: 2 Linoleic | 0.28 g | ~ | |||
| 18: 3 Linolenic | 0.09 g | ~ | |||
| Omega-3 fatty acids | 0.09 g | from 0.9 to 3.7 | 10% | 3.9% | |
| Omega-6 fatty acids | 0.28 g | from 4.7 to 16.8 | 6% | 2.4% |
The energy value is 254 kcal.
- Vitamin B2 participates in redox reactions, enhances the color sensitivity of the visual analyzer and dark adaptation. Insufficient intake of vitamin B2 is accompanied by a violation of the condition of the skin, mucous membranes, impaired light and twilight vision.
- Vitamin PP participates in redox reactions of energy metabolism. Insufficient vitamin intake is accompanied by disruption of the normal state of the skin, gastrointestinal tract and nervous system.
- Calcium is the main component of our bones, acts as a regulator of the nervous system, participates in muscle contraction. Calcium deficiency leads to demineralization of the spine, pelvic bones and lower extremities, increases the risk of osteoporosis.
- Phosphorus takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is a part of phospholipids, nucleotides and nucleic acids, is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, rickets.
- Chlorine necessary for the formation and secretion of hydrochloric acid in the body.
- Zinc is a part of more than 300 enzymes, participates in the processes of synthesis and decomposition of carbohydrates, proteins, fats, nucleic acids and in the regulation of the expression of a number of genes. Insufficient consumption leads to anemia, secondary immunodeficiency, liver cirrhosis, sexual dysfunction, and fetal malformations. Recent studies have revealed the ability of high doses of zinc to disrupt copper absorption and thereby contribute to the development of anemia.
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.