Rye flour, seeded

Nutritional value and chemical composition.

The table shows the content of nutrients (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams edible part.
NutrientQuantityNorm**% of the norm in 100 g% of the norm in 100 kcal100% normal
Caloric value305 kCal1684 kCal18.1%5.9%552 g
Proteins6.9 g76 g9.1%3%1101 g
Fats1.4 g56 g2.5%0.8%4000 g
Carbohydrates66.3 g219 g30.3%9.9%330 g
Alimentary fiber10.8 g20 g54%17.7%185 g
Water14 g2273 g0.6%0.2%16236 g
Ash0.6 g~
Vitamins
Vitamin B1, thiamine0.17 mg1.5 mg11.3%3.7%882 g
Vitamin B2, riboflavin0.04 mg1.8 mg2.2%0.7%4500 g
Vitamin B4, choline10.8 mg500 mg2.2%0.7%4630 g
Vitamin B5, pantothenic0.665 mg5 mg13.3%4.4%752 g
Vitamin B6, pyridoxine0.1 mg2 mg5%1.6%2000 g
Vitamin B9, folate35 μg400 μg8.8%2.9%1143 g
Vitamin E, alpha tocopherol, TE1.1 mg15 mg7.3%2.4%1364 g
Vitamin H, biotin2 μg50 μg4%1.3%2500 g
Vitamin K, phylloquinone5.9 μg120 μg4.9%1.6%2034 g
Vitamin PP, NE2.7 mg20 mg13.5%4.4%741 g
niacin1 mg~
Macronutrients
Potassium, K200 mg2500 mg8%2.6%1250 g
Calcium, Ca19 mg1000 mg1.9%0.6%5263 g
Magnesium, Mg25 mg400 mg6.3%2.1%1600 g
Sodium, Na1 mg1300 mg0.1%130000 g
Sulfur, S52 mg1000 mg5.2%1.7%1923 g
Phosphorus, P129 mg800 mg16.1%5.3%620 g
Trace Elements
Aluminum, Al130 μg~
Iron, Fe2.9 mg18 mg16.1%5.3%621 g
Manganese, Mn0.8 mg2 mg40%13.1%250 g
Copper, Cu110 μg1000 μg11%3.6%909 g
Molybdenum, Mo.3.5 μg70 μg5%1.6%2000 g
Selenium, Se17.6 μg55 μg32%10.5%313 g
Zinc, Zn1.23 mg12 mg10.3%3.4%976 g
Digestible carbohydrates
Starch and dextrins65.3 g~
Mono- and disaccharides (sugars)0.7 gmax 100 г
Essential Amino Acids
Arginine *0.38 g~
valine0.41 g~
Histidine *0.16 g~
Isoleucine0.26 g~
leucine0.48 g~
lysine0.23 g~
methionine0.1 g~
Methionine + Cysteine0.21 g~
threonine0.2 g~
tryptophan0.1 g~
phenylalanine0.41 g~
Phenylalanine + Tyrosine0.63 g~
Replaceable amino acids
alanine0.35 g~
Aspartic acid0.5 g~
glycine0.31 g~
Glutamic acid1.77 g~
Proline0.48 g~
serine0.38 g~
tyrosine0.22 g~
Cysteine0.11 g~
Saturated fatty acids
Saturated fatty acids0.2 gmax 18.7 г
16: 0 Palmitic0.14 g~
Monounsaturated fatty acids0.15 gmin 16.8 г0.9%0.3%
16: 1 Palmitoleic0.01 g~
18: 1 Olein (omega-9)0.14 g~
Polyunsaturated fatty acids0.66 gfrom 11.2 to 20.65.9%1.9%
18: 2 Linoleic0.59 g~
18: 3 Linolenic0.07 g~
Omega-3 fatty acids0.07 gfrom 0.9 to 3.77.8%2.6%
Omega-6 fatty acids0.59 gfrom 4.7 to 16.812.6%4.1%
 

The energy value is 305 kcal.

  • Glass 250 ml = 160 gr (488 kcal)
  • Glass 200 ml = 130 gr (396.5 kcal)
  • Tablespoon (“on top” except liquid foods) = 25 g (76.3 kcal)
  • Teaspoon (“top” except liquid foods) = 8 g (24.4 kcal)
Rye flour, seeded rich in vitamins and minerals such as: vitamin B1 – 11,3%, vitamin B5 – 13,3%, vitamin PP – 13,5%, phosphorus – 16,1%, iron – 16,1%, manganese – 40%, copper – 11%, selenium – 32%
  • Vitamin B1 is part of the most important enzymes of carbohydrate and energy metabolism, which provide the body with energy and plastic substances, as well as the metabolism of branched-chain amino acids. Lack of this vitamin leads to serious disorders of the nervous, digestive and cardiovascular systems.
  • Vitamin B5 participates in protein, fat, carbohydrate metabolism, cholesterol metabolism, the synthesis of a number of hormones, hemoglobin, promotes the absorption of amino acids and sugars in the intestine, supports the function of the adrenal cortex. Lack of pantothenic acid can lead to damage to the skin and mucous membranes.
  • 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.
  • 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.
  • Iron is a part of proteins of various functions, including enzymes. Participates in the transport of electrons, oxygen, ensures the course of redox reactions and activation of peroxidation. Insufficient consumption leads to hypochromic anemia, myoglobin-deficient atony of skeletal muscles, increased fatigue, myocardiopathy, atrophic gastritis.
  • 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.
  • Copper is a part of enzymes with redox activity and involved in iron metabolism, stimulates the absorption of proteins and carbohydrates. Participates in the processes of providing the tissues of the human body with oxygen. The deficiency is manifested by disorders in the formation of the cardiovascular system and skeleton, the development of connective tissue dysplasia.
  • Selenium – an essential element of the antioxidant defense system of the human body, has an immunomodulatory effect, participates in the regulation of the action of thyroid hormones. Deficiency leads to Kashin-Beck disease (osteoarthritis with multiple deformities of the joints, spine and extremities), Keshan disease (endemic myocardiopathy), hereditary thrombastenia.
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Tags: calorie content 305 kcal, chemical composition, nutritional value, vitamins, minerals, what is useful in rye flour, seeded, calories, nutrients, useful properties Rye flour, seeded

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.

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