Nutritional value and chemical composition .
| Nutrient | The number | Norm** | % of normal in 100 g | % of normal 100 kcal | 100% of the norm |
| Calorie | 208 kcal | 1684 kcal | 12.4% | 6% | 810 g |
| Proteins | 21.2 g | 76 g | 27.9% | 13.4% | 358 g |
| Fats | 13.7 g | 56 g | 24.5% | 11.8% | 409 g |
| Water | 64 g | 2273 g | 2.8% | 1.3% | 3552 g |
| Ash | 1.1 g | ~ | |||
| Macronutrients | |||||
| Sulfur, S | 212 mg | 1000 mg | 21.2% | 10.2% | 472 g |
The energy value is 208 kcal.
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.