Nutritional value and chemical composition .
| Nutrient | Number | Norma** | % of normal in 100 g | % of normal in 100 kcal | 100% of the norm |
| Calorie | 172 kcal | 1684 kcal | 10.2% | 5.9% | 979 g |
| Proteins | 6.7 g | 76 g | 8.8% | 5.1% | 1134 g |
| Fats | 14.5 g | 56 g | 25.9% | 15.1% | 386 g |
| Carbohydrates | 3.5 g | 219 g | 1.6% | 0.9% | 6257 g |
| Dietary fiber | 6.8 g | 20 g | 34% | 19.8% | 294 g |
| Water | 65.3 g | 2273 g | 2.9% | 1.7% | 3481 g |
| Ash | 3.1 g | ~ | |||
| Vitamins | |||||
| Vitamin a, RAE | 5 µg | 900 mcg | 0.6% | 0.3% | 18000 g |
| beta Carotene | 0.03 mg | 5 mg | 0.6% | 0.3% | Was 16667 g |
| Vitamin B1, thiamine | 0.04 mg | 1.5 mg | 2.7% | 1.6% | 3750 g |
| Vitamin B2, Riboflavin | 0.44 mg | 1.8 mg | 24.4% | 14.2% | 409 g |
| Vitamin C, ascorbic | 3.5 mg | 90 mg | 3.9% | 2.3% | 2571 g |
| Vitamin E, alpha tocopherol, TE | 6.2 mg | 15 mg | 41.3% | 24% | 242 g |
| Vitamin PP, ne | 12.6 mg | 20 mg | 63% | 36.6% | 159 g |
| Niacin | 7.4 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 556 mg | 2500 mg | 22.2% | 12.9% | 450 g |
| Calcium, Ca | 35 mg | 1000 mg | 3.5% | 2% | 2857 g |
| Magnesium, Mg | 25 mg | 400 mg | 6.3% | 3.7% | 1600 g |
| Sodium, Na | 397 mg | 1300 mg | 30.5% | 17.7% | 327 g |
| Phosphorus, P | 144 mg | 800 mg | 18% | 10.5% | 556 g |
| Minerals | |||||
| Iron, Fe | 1.1 mg | 18 mg | 6.1% | 3.5% | 1636 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 2.5 g | ~ | |||
| Mono and disaccharides (sugars) | 1 year | max 100 g | |||
| The Sterol (sterols) | |||||
| Cholesterol | 1 mg | max 300 mg | |||
| Saturated fatty acids | |||||
| Nasadenie fatty acids | 3.3 g | max 18.7 g |
The energy value is 172 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.
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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.