Nutritional value and chemical composition.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie value | 293 kCal | 1684 kCal | 17.4% | 5.9% | 575 g |
| Proteins | 2.3 g | 76 g | 3% | 1% | 3304 g |
| Fats | 30 g | 56 g | 53.6% | 18.3% | 187 g |
| Carbohydrates | 3.1 g | 219 g | 1.4% | 0.5% | 7065 g |
| organic acids | 0.7 g | ~ | |||
| Water | 63.4 g | 2273 g | 2.8% | 1% | 3585 g |
| Ash | 0.5 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 255 μg | 900 μg | 28.3% | 9.7% | 353 g |
| Retinol | 0.23 mg | ~ | |||
| beta Carotene | 0.15 mg | 5 mg | 3% | 1% | 3333 g |
| Vitamin B1, thiamine | 0.02 mg | 1.5 mg | 1.3% | 0.4% | 7500 g |
| Vitamin B2, riboflavin | 0.1 mg | 1.8 mg | 5.6% | 1.9% | 1800 g |
| Vitamin B4, choline | 124 mg | 500 mg | 24.8% | 8.5% | 403 g |
| Vitamin B5, pantothenic | 0.3 mg | 5 mg | 6% | 2% | 1667 g |
| Vitamin B6, pyridoxine | 0.07 mg | 2 mg | 3.5% | 1.2% | 2857 g |
| Vitamin B9, folate | 8.5 μg | 400 μg | 2.1% | 0.7% | 4706 g |
| Vitamin B12, cobalamin | 0.36 μg | 3 μg | 12% | 4.1% | 833 g |
| Vitamin C, ascorbic | 0.3 mg | 90 mg | 0.3% | 0.1% | 30000 g |
| Vitamin D, calciferol | 0.15 μg | 10 μg | 1.5% | 0.5% | 6667 g |
| Vitamin E, alpha tocopherol, TE | 0.6 mg | 15 mg | 4% | 1.4% | 2500 g |
| Vitamin H, biotin | 3.6 μg | 50 μg | 7.2% | 2.5% | 1389 g |
| Vitamin K, phylloquinone | 2.7 μg | 120 μg | 2.3% | 0.8% | 4444 g |
| Vitamin PP, NE | 0.5 mg | 20 mg | 2.5% | 0.9% | 4000 g |
| niacin | 0.1 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 95 mg | 2500 mg | 3.8% | 1.3% | 2632 g |
| Calcium, Ca | 85 mg | 1000 mg | 8.5% | 2.9% | 1176 g |
| Magnesium, Mg | 7 mg | 400 mg | 1.8% | 0.6% | 5714 g |
| Sodium, Na | 32 mg | 1300 mg | 2.5% | 0.9% | 4063 g |
| Sulfur, S | 23 mg | 1000 mg | 2.3% | 0.8% | 4348 g |
| Phosphorus, P | 59 mg | 800 mg | 7.4% | 2.5% | 1356 g |
| Chlorine, Cl | 61 mg | 2300 mg | 2.7% | 0.9% | 3770 g |
| Trace Elements | |||||
| Iron, Fe | 0.3 mg | 18 mg | 1.7% | 0.6% | 6000 g |
| Iodine, I | 7 μg | 150 μg | 4.7% | 1.6% | 2143 g |
| Cobalt, Co | 0.3 μg | 10 μg | 3% | 1% | 3333 g |
| Manganese, Mn | 0.003 mg | 2 mg | 0.2% | 0.1% | 66667 g |
| Copper, Cu | 20 μg | 1000 μg | 2% | 0.7% | 5000 g |
| Molybdenum, Mo. | 5 μg | 70 μg | 7.1% | 2.4% | 1400 g |
| Selenium, Se | 0.3 μg | 55 μg | 0.5% | 0.2% | 18333 g |
| Fluorine, F | 14 μg | 4000 μg | 0.4% | 0.1% | 28571 g |
| Zinc, Zn | 0.24 mg | 12 mg | 2% | 0.7% | 5000 g |
| Digestible carbohydrates | |||||
| Mono- and disaccharides (sugars) | 3.1 g | max 100 г | |||
| galactose | 0.05 g | ~ | |||
| Glucose (dextrose) | 0.03 g | ~ | |||
| lactose | 3.1 g | ~ | |||
| Essential Amino Acids | 0.97 g | ~ | |||
| Arginine * | 0.081 g | ~ | |||
| valine | 0.153 g | ~ | |||
| Histidine * | 0.058 g | ~ | |||
| Isoleucine | 0.139 g | ~ | |||
| leucine | 0.211 g | ~ | |||
| lysine | 0.17 g | ~ | |||
| methionine | 0.06 g | ~ | |||
| Methionine + Cysteine | 0.08 g | ~ | |||
| threonine | 0.1 g | ~ | |||
| tryptophan | 0.031 g | ~ | |||
| phenylalanine | 0.106 g | ~ | |||
| Phenylalanine + Tyrosine | 0.22 g | ~ | |||
| Replaceable amino acids | 1.439 g | ~ | |||
| alanine | 0.074 g | ~ | |||
| Aspartic acid | 0.161 g | ~ | |||
| glycine | 0.043 g | ~ | |||
| Glutamic acid | 0.511 g | ~ | |||
| Proline | 0.242 g | ~ | |||
| serine | 0.13 g | ~ | |||
| tyrosine | 0.117 g | ~ | |||
| Cysteine | 0.022 g | ~ | |||
| Sterols | |||||
| Cholesterol | 130 mg | max 300 mg | |||
| Saturated fatty acids | |||||
| Saturated fatty acids | 17.9 g | max 18.7 г | |||
| 4: 0 Oily | 1.03 g | ~ | |||
| 6: 0 Nylon | 0.61 g | ~ | |||
| 8: 0 Caprylic | 0.31 g | ~ | |||
| 10: 0 Capric | 0.61 g | ~ | |||
| 12: 0 Lauric | 0.66 g | ~ | |||
| 14: 0 Myristic | 4.61 g | ~ | |||
| 15: 0 Pentadecanoic | 0.35 g | ~ | |||
| 16: 0 Palmitic | 5.72 g | ~ | |||
| 17: 0 Margarine | 0.18 g | ~ | |||
| 18: 0 Stearin | 3.15 g | ~ | |||
| 20: 0 Arachinic | 0.3 g | ~ | |||
| Monounsaturated fatty acids | 9.1 g | min 16.8 г | 54.2% | 18.5% | |
| 14: 1 Myristoleic | 0.42 g | ~ | |||
| 16: 1 Palmitoleic | 0.82 g | ~ | |||
| 18: 1 Olein (omega-9) | 7.02 g | ~ | |||
| 20: 1 Gadoleic (omega-9) | 0.07 g | ~ | |||
| Polyunsaturated fatty acids | 1.4 g | from 11.2 to 20.6 | 12.5% | 4.3% | |
| 18: 2 Linoleic | 0.63 g | ~ | |||
| 18: 3 Linolenic | 0.27 g | ~ | |||
| 20: 4 Arachidonic | 0.51 g | ~ | |||
| Omega-3 fatty acids | 0.27 g | from 0.9 to 3.7 | 30% | 10.2% | |
| Omega-6 fatty acids | 1.14 g | from 4.7 to 16.8 | 24.3% | 8.3% |
The energy value is 293 kcal.
- Glass 250 ml = 250 gr (732.5 kcal)
- Glass 200 ml = 200 gr (586 kcal)
- Tablespoon (“on top” except liquid foods) = 25 g (73.3 kcal)
- Teaspoon (“top” except liquid foods) = 11 g (32.2 kcal)
- Vitamin A is responsible for normal development, reproductive function, skin and eye health, and maintaining immunity.
- Mixed is a part of lecithin, plays a role in the synthesis and metabolism of phospholipids in the liver, is a source of free methyl groups, acts as a lipotropic factor.
- Vitamin B12 plays an important role in the metabolism and conversion of amino acids. Folate and vitamin B12 are interrelated vitamins and are involved in blood formation. Lack of vitamin B12 leads to the development of partial or secondary folate deficiency, as well as anemia, leukopenia, thrombocytopenia.
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.