Nutritional value and chemical composition.
| Nutrient | The number | Norm** | % of normal in 100 g | % of normal 100 kcal | 100% of the norm |
| Calorie | 244 kcal | 1684 kcal | 14.5% | 5.9% | 690 g |
| Proteins | 21.8 g | 76 g | 28.7% | 11.8% | 349 g |
| Fats | 17.4 g | 56 g | 31.1% | 12.7% | 322 g |
| Water | 55.9 g | 2273 g | 2.5% | 1% | 4066 g |
| Ash | 4.9 g | ~ | |||
| Vitamins | |||||
| Vitamin B1, thiamine | 0.07 mg | 1.5 mg | 4.7% | 1.9% | 2143 g |
| Vitamin B2, Riboflavin | 0.18 mg | 1.8 mg | 10% | 4.1% | 1000 g |
| Vitamin E, alpha-tocopherol, TE | 0.7 mg | 15 mg | 4.7% | 1.9% | 2143 g |
| Vitamin PP | 10.3 mg | 20 mg | 51.5% | 21.1% | 194 g |
| Niacin | 6 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 314 mg | 2500 mg | 12.6% | 5.2% | 796 g |
| Calcium, Ca | 30 mg | 1000 mg | 3% | 1.2% | 3333 g |
| Magnesium, Mg | 33 mg | 400 mg | 8.3% | 3.4% | 1212 g |
| Sodium, Na | 1595 mg | 1300 mg | 122.7% | 50.3% | 82 g |
| Phosphorus, P | 189 mg | 800 mg | 23.6% | 9.7% | 423 g |
| Trace elements | |||||
| Iron, Fe | 2.7 mg | 18 mg | 15% | 6.1% | 667 g |
| Sterols (sterols) | |||||
| Cholesterol | 75 mg | max 300 mg | |||
| Saturated fatty acids | |||||
| Nasadenie fatty acids | 8.5 g | max 18.7 g |
The energy value is 244 calories.
Lamb boiled in 1-392 rich in such vitamins and minerals as: vitamin PP – 51,5 %, potassium – by 12.6 %, phosphorus -, or 23.6 %, iron – 15 %
- Vitamin PP participates in redox reactions of energy metabolism. Insufficient intake of vitamins is accompanied by disturbance of the skin’s normal condition, gastrointestinal tract, and nervous system.
- Potassium is the major intracellular ion that participates in the regulation of water, acid, and electrolyte balance, involved in the processes of nerve impulses, regulation of blood pressure.
- Phosphorus takes part in many physiological processes, including energy metabolism, regulates the acid-alkaline balance, part of phospholipids, nucleotides, and nucleic acids, necessary for mineralization of bones and teeth. Deficiency leads to anorexia, anemia, rickets.
- Iron is included with different functions of proteins, including enzymes. Involved in the transport of electrons, oxygen provides a course of redox reactions and activation of peroxidation. Insufficient consumption leads to hypochromic anemia, myoglobinuria atony of the skeletal muscles, fatigue, cardiomyopathy, atrophic gastritis.
The energy value or calorific value is the amount of energy released in the human body from food in the digestive process. The product’s energy value is measured in kilocalories (kcal) or kilojoules (kJ) per 100 gr. Product. Kcal used to measure food’s energy, also called “food calorie”; therefore, specifying the caloric content in (kilo)calories prefix, a 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 foodstuff properties at which presence physiological satisfying 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.