Nutritional value and chemical composition .
| Nutrient | Number | Norma** | % of normal in 100 g | % of normal in 100 kcal | 100% of the norm |
| Calorie | 19 kcal | 1684 kcal | 1.1% | 5.8% | 8863 g |
| Proteins | 1.7 g | 76 g | 2.2% | 11.6% | 4471 g |
| Fats | 0.7 g | 56 g | 1.3% | 6.8% | 8000 g |
| Carbohydrates | 1.5 g | 219 g | 0.7% | 3.7% | 14600 g |
| Dietary fiber | 5.5 g | 20 g | 27.5% | 144.7% | 364 g |
| Water | 90 g | 2273 g | 4% | 21.1% | 2526 g |
| Ash | 0.6 g | ~ | |||
| Vitamins | |||||
| Vitamin B1, thiamine | 0.01 mg | 1.5 mg | 0.7% | 3.7% | 15000 g |
| Vitamin B2, Riboflavin | 0.3 mg | 1.8 mg | 16.7% | 87.9% | 600 g |
| Vitamin C, ascorbic | 12 mg | 90 mg | 13.3% | 70% | 750 g |
| Vitamin E, alpha tocopherol, TE | 0.1 mg | 15 mg | 0.7% | 3.7% | 15000 g |
| Vitamin PP, ne | 6.7 mg | 20 mg | 33.5% | 176.3% | 299 g |
| Niacin | 6.4 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 269 mg | 2500 mg | 10.8% | 56.8% | 929 g |
| Calcium, Ca | 4 mg | 1000 mg | 0.4% | 2.1% | 25000 g |
| Magnesium, Mg | 11 mg | 400 mg | 2.8% | 14.7% | 3636 g |
| Sodium, Na | 4 mg | 1300 mg | 0.3% | 1.6% | 32500 g |
| Phosphorus, P | 40 mg | 800 mg | 5% | 26.3% | 2000 |
| Minerals | |||||
| Iron, Fe | 0.6 mg | 18 mg | 3.3% | 17.4% | 3000 g |
| Digestible carbohydrates | |||||
| Mono and disaccharides (sugars) | 1.5 g | max 100 g | |||
| Saturated fatty acids | |||||
| Nasadenie fatty acids | 0.091 g | max 18.7 g | |||
| 14:0 Myristic | 0.002 g | ~ | |||
| 16:0 Palmitic | 0.066 g | ~ | |||
| 18:0 Stearic | 0.009 g | ~ | |||
| Monounsaturated fatty acids | 0.216 g | min 16.8 g | 1.3% | 6.8% | |
| 16:1 Palmitoleic | 0.152 g | ~ | |||
| 18:1 Oleic (omega-9) | 0.058 g | ~ | |||
| Polyunsaturated fatty acids | 0.175 g | from 11.2-20.6 g | 1.6% | 8.4% | |
| 18:2 Linoleic | 0.175 g | ~ | |||
| Omega-6 fatty acids | 0.18 g | from 4.7 to 16.8 g | 3.8% | 20% |
The energy value is 19 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 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.
- 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.
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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.