Nutritional value and chemical composition.
The table shows the contents of nutrients (calories, proteins, fats, carbohydrates, vitamins, and minerals) in 100 grams of edible portion.
| Nutrient | The number | Norm** | % of normal in 100 g | % of normal 100 kcal | 100% of the norm |
| Calorie | 255 kcal | 1684 kcal | 15.1% | 5.9% | 660 g |
| Proteins | 15.9 g | 76 g | 20.9% | 8.2% | 478 g |
| Fats | 21.5 g | 56 g | 38.4% | 15.1% | 260 g |
| Water | 61.7 g | 2273 g | 2.7% | 1.1% | 3684 g |
| Ash | 0.9 g | ~ | |||
| Vitamins | |||||
| Vitamin B1, thiamine | 0.11 mg | 1.5 mg | 7.3% | 2.9% | 1364 g |
| Vitamin B2, Riboflavin | 0.12 mg | 1.8 mg | 6.7% | 2.6% | 1500 g |
| Vitamin B4, choline | 90 mg | 500 mg | 18% | 7.1% | 556 g |
| Vitamin B5, Pantothenic | 0.6 mg | 5 mg | 12% | 4.7% | 833 g |
| Vitamin B6, pyridoxine | 0.3 mg | 2 mg | 15% | 5.9% | 667 g |
| Vitamin B9, folate | 5.1 µg | 400 mcg | 1.3% | 0.5% | 7843 g |
| Vitamin E, alpha-tocopherol, TE | 0.7 mg | 15 mg | 4.7% | 1.8% | 2143 g |
| Vitamin RR, ne | 5 mg | 20 mg | 25% | 9.8% | 400 g |
| Macronutrients | |||||
| Potassium, K | 238 mg | 2500 mg | 9.5% | 3.7% | 1050 g |
| Calcium, Ca | 8 mg | 1000 mg | 0.8% | 0.3% | 12500 g |
| Magnesium, Mg | 24 mg | 400 mg | 6% | 2.4% | 1667 g |
| Sodium, Na | 95 mg | 1300 mg | 7.3% | 2.9% | 1368 g |
| Sulfur, S | 165 mg | 1000 mg | 16.5% | 6.5% | 606 g |
| Phosphorus, P | 156 mg | 800 mg | 19.5% | 7.6% | 513 g |
| Chlorine, Cl | 84 mg | 2300 mg | 3.7% | 1.5% | 2738 g |
| Trace elements | |||||
| Iron, Fe | 2.4 mg | 18 mg | 13.3% | 5.2% | 750 g |
| Iodine, I | 2.7 µg | 150 mcg | 1.8% | 0.7% | 5556 g |
| Cobalt, Co | 6 mcg | 10 µg | 60% | 23.5% | 167 g |
| Manganese, Mn | 0.035 mg | 2 mg | 1.8% | 0.7% | 5714 g |
| Copper, Cu | 238 µg | 1000 mcg | 23.8% | 9.3% | 420 g |
| Molybdenum, Mo | 9 mcg | 70 mcg | 12.9% | 5.1% | 778 g |
| Nickel, Ni | 5.5 mcg | ~ | |||
| Fluorine, F | 120 mcg | 4000 mg | 3% | 1.2% | 3333 g |
| Chromium, Cr | 8.7 µg | 50 mcg | 17.4% | 6.8% | 575 g |
| Zinc, Zn | 2.82 mg | 12 mg | 23.5% | 9.2% | 426 g |
The energy value is 255 kcal.
Lamb, loin flesh is rich in such vitamins and minerals as well as choline and 18 %, vitamin B5 – 12 %, vitamin B6 15 %, vitamin PP – 25 %, phosphorus 19.5 per cent, iron and 13.3 %, cobalt for 60 %, copper – 23,8 %, molybdenum – 12,9 %, chromium – 17,4 %, zinc – 23,5 %
- Choline is 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 B5 is involved in protein, fat, carbohydrate metabolism, cholesterol metabolism, synthesis of some hormones, hemoglobin, promotes the absorption of amino acids and sugars in the intestinal tract, and supports the adrenal cortex’s function. Lack of Pantothenic acid can lead to skin lesions and mucous membranes.
- Vitamin B6 is involved in maintaining an immune response, processes of inhibition and excitation in the Central nervous system, in transformations of amino acids, tryptophan metabolism, lipids, and nucleic acids contributes to normal formation of red blood cells, to maintain normal levels of homocysteine in the blood. A decreased appetite accompanies insufficient intake of vitamin B6, and disorders of the skin, development of found, anemia.
- Vitamin PP participates in redox reactions of energy metabolism. Insufficient vitamin intake is accompanied by disturbance of the skin’s normal condition, gastrointestinal tract, and nervous system.
- 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.
- Cobalt is part of vitamin B12. Activates enzymes in the metabolism of fatty acids and metabolism of folic acid.
- Copper is part of enzymes with redox activity involved in iron metabolism and stimulates proteins and carbohydrates’ absorption. The processes involved in providing tissues with oxygen. Deficiency is manifested by malformations of the cardiovascular system and skeleton, development of connective tissue dysplasia.
- Molybdenum is a cofactor for many enzymes that ensure the metabolism of sulfur-containing amino acids, purines, and pyrimidines.
- Chromium is involved in the regulation of blood glucose level, potentiating the action of insulin. The deficit leads to a decrease in glucose tolerance.
- Zinc is part of over 300 enzymes involved in the synthesis and breakdown of carbohydrates, proteins, fats, nucleic acids, and the regulation of expression of several genes. Insufficient intake leads to anemia, secondary immunodeficiency, liver cirrhosis, sexual dysfunction, presence of fetal malformations. Research in recent years revealed that high doses of zinc could disrupt copper absorption and contribute to anemia’s development.
Tags: the caloric value of 255 kcal, chemical composition, nutritional value, vitamins, minerals useful than Lamb, loin pulp, calories, nutrients, beneficial properties of Lamb, loin flesh
The energy value or calorific value is the amount of energy released in the human body from food in the digestive process. The energy product’s energy value is measured in kilocalories (kcal) or kilojoules (kJ) per 100 gr. Product. Kcal used to measure food’s energy value is 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.