Nutritional value and chemical composition .
| Nutrient | The number | Norm** | % of normal in 100 g | % of normal 100 kcal | 100% of the norm |
| Calorie | 123 kcal | 1684 kcal | 7.3% | 5.9% | 1369 g |
| Proteins | 6.4 g | 76 g | 8.4% | 6.8% | 1188 g |
| Fats | 6.1 g | 56 g | 10.9% | 8.9% | 918 g |
| Carbohydrates | 10.4 g | 219 g | 4.7% | 3.8% | 2106 g |
| Dietary fiber | 1.6 g | 20 g | 8% | 6.5% | 1250 g |
| Water | 73.4 g | 2273 g | 3.2% | 2.6% | 3097 g |
| Ash | 1.9 g | ~ | |||
| Vitamins | |||||
| Vitamin a, RAE | 220 mcg | 900 mcg | 24.4% | 19.8% | 409 g |
| beta Carotene | 1.32 mg | 5 mg | 26.4% | 21.5% | 379 g |
| Vitamin B1, thiamine | 0.08 mg | 1.5 mg | 5.3% | 4.3% | 1875 |
| Vitamin B2, Riboflavin | 0.08 mg | 1.8 mg | 4.4% | 3.6% | 2250 g |
| Vitamin C, ascorbic | 4.6 mg | 90 mg | 5.1% | 4.1% | 1957 |
| Vitamin E, alpha tocopherol, TE | 0.9 mg | 15 mg | 6% | 4.9% | 1667 g |
| Vitamin RR, ne | 3.8 mg | 20 mg | 19% | 15.4% | 526 g |
| Niacin | 2.3 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 392 mg | 2500 mg | 15.7% | 12.8% | 638 g |
| Calcium, Ca | 20 mg | 1000 mg | 2% | 1.6% | 5000 g |
| Magnesium, Mg | 22 mg | 400 mg | 5.5% | 4.5% | 1818 |
| Sodium, Na | 401 mg | 1300 mg | 30.8% | 25% | 324 g |
| Phosphorus, P | 91 mg | 800 mg | 11.4% | 9.3% | 879 g |
| Trace elements | |||||
| Iron, Fe | 1.4 mg | 18 mg | 7.8% | 6.3% | 1286 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 7.4 g | ~ | |||
| Mono – and disaccharides (sugar) | 3 g | max 100 g | |||
| Sterols (sterols) | |||||
| Cholesterol | 9 mg | max 300 mg | |||
| Saturated fatty acids | |||||
| Nasadenie fatty acids | 1.7 g | max 18.7 g |
The energy value is 123 kcal.
- Vitamin a is responsible for normal development, reproductive function, healthy skin and eyes, immune support.
- In-carotene is provitamin a and has antioxidant properties. 6 µg beta-carotene equivalent to 1 mcg of vitamin A.
- Vitamin PP participates in redox reactions of energy metabolism. Insufficient intake of vitamin is accompanied by disturbance of the normal condition of the skin, gastrointestinal tract and nervous system.
- Potassium is the major intracellular ion that participates in the regulation of water, acid and electrolyte balance, involved in the processes of nerve impulses, regulation of blood pressure.
- Phosphorus takes part in many physiological processes, including energy metabolism, regulates the acid-alkaline balance, part of phospholipids, nucleotides and nucleic acids, necessary for mineralization of bones and teeth. Deficiency leads to anorexia, anemia, rickets.
The complete guide the healthiest foods you can view in the app .
The energy value or calorific value is the amount of energy released in the human body from food in the digestive process. Energy value of the product is measured in kilo-calories (kcal) or kilo joules (kJ) per 100 gr. product. Kcal used to measure energy value of food is also called “food calorie”, therefore, when specifying the caloric content in (kilo)calories prefix kilo is often omitted. Detailed tables of energy values for the Russian products you can watch .
Nutritional value — carbohydrates, fats and proteins in the product.
Nutritional value of a food product — a set of properties of foodstuff at which presence physiological satisfied human needs in necessary substances and energy.
Vitamins, organic substances needed in small amounts in the diet of both man and most vertebrates. The 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. Unlike inorganic vitamins are destroyed by strong heating. Many vitamins are unstable and “lost” during cooking or processing food.