Nutritional value and chemical composition .
The following table lists the contents of nutrients (calories, proteins, fats, carbohydrates, vitamins and minerals) in 100 grams of edible portion.
| Nutrient | Number | Norma** | % of normal in 100 g | % of normal in 100 kcal | 100% of the norm |
| Calorie | 130 kcal | 1684 kcal | 7.7% | 5.9% | 1295 g |
| Proteins | 10.5 g | 76 g | 13.8% | 10.6% | 724 g |
| Fats | 0.8 g | 56 g | 1.4% | 1.1% | 7000 g |
| Carbohydrates | 20.4 g | 219 g | 9.3% | 7.2% | 1074 g |
| Dietary fiber | 5 g | 20 g | 25% | 19.2% | 400 g |
| Water | 60.9 g | 2273 g | 2.7% | 2.1% | 3732 g |
| Ash | 2.4 g | ~ | |||
| Vitamins | |||||
| Vitamin a, RAE | 2 µg | 900 mcg | 0.2% | 0.2% | 45000 g |
| beta Carotene | 0.01 mg | 5 mg | 0.2% | 0.2% | 50000 g |
| Vitamin B1, thiamine | 0.23 mg | 1.5 mg | 15.3% | 11.8% | 652 g |
| Vitamin B2, Riboflavin | 0.07 mg | 1.8 mg | 3.9% | 3% | 2571 g |
| Vitamin B4, choline | 32.8 mg | 500 mg | 6.6% | 5.1% | 1524 |
| Vitamin B5, Pantothenic | 0.595 mg | 5 mg | 11.9% | 9.2% | 840 g |
| Vitamin B6, pyridoxine | 0.048 mg | 2 mg | 2.4% | 1.8% | 4167 g |
| Vitamin B9, folates | 65 µg | 400 mcg | 16.3% | 12.5% | 615 g |
| Vitamin C, ascorbic | 0.4 mg | 90 mg | 0.4% | 0.3% | 22500 g |
| Vitamin E, alpha tocopherol, TE | 0.5 mg | 15 mg | 3.3% | 2.5% | 3000 g |
| Vitamin K, phylloquinone | 5 µg | 120 mcg | 4.2% | 3.2% | 2400 g |
| Vitamin PP, ne | 3.2 mg | 20 mg | 16% | 12.3% | 625 g |
| Niacin | 1 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 348 mg | 2500 mg | 13.9% | 10.7% | 718 g |
| Calcium, Ca | 47 mg | 1000 mg | 4.7% | 3.6% | 2128 g |
| Magnesium, Mg | 42 mg | 400 mg | 10.5% | 8.1% | 952 g |
| Sodium, Na | 468 mg | 1300 mg | 36% | 27.7% | 278 g |
| Sulfur, S | 83.4 mg | 1000 mg | 8.3% | 6.4% | 1199 g |
| Phosphorus, P | 107 mg | 800 mg | 13.4% | 10.3% | 748 g |
| Minerals | |||||
| Iron, Fe | 3.3 mg | 18 mg | 18.3% | 14.1% | 545 g |
| Manganese, Mn | 0.396 mg | 2 mg | 19.8% | 15.2% | 505 g |
| Copper, Cu | 181 µg | 1000 mcg | 18.1% | 13.9% | 552 g |
| Selenium, Se | 0.6 µg | 55 mcg | 1.1% | 0.8% | 9167 g |
| Zinc, Zn | 1 mg | 12 mg | 8.3% | 6.4% | 1200 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 19 g | ~ | |||
| Mono and disaccharides (sugars) | 1.4 g | max 100 g | |||
| Saturated fatty acids | |||||
| Nasadenie fatty acids | 0.1 g | max 18.7 g | |||
| Polyunsaturated fatty acids | |||||
| Omega-3 fatty acids | 0.028 g | from 0.9 to 3.7 g | 3.1% | 2.4% | |
| Omega-6 fatty acids | 0.137 g | from 4.7 to 16.8 g | 2.9% | 2.2% |
The energy value is 130 calories.
The peas are boiled for 1-296 rich in such vitamins and minerals as vitamin B1 and 15.3 %, vitamin B5 is 11.9 %, vitamin B9 – 16,3 %, vitamin PP – 16 %, potassium – 13,9 %, phosphorus – 13,4 %, iron – 18,3 %, manganese – 19,8 %, copper – 18,1 %
- Vitamin B1 is part of key enzymes of carbohydrate and energy metabolism, providing the body with energy and plastic compounds as well as the metabolism of branched-chain amino acids. The lack of this vitamin leads to serious disorders of the nervous, digestive and cardiovascular systems.
- Vitamin B5 is involved in protein, fat, carbohydrate metabolism, cholesterol metabolism, the synthesis of several hormones, hemoglobin, and promotes the absorption of amino acids and sugars in the gut, supports the function of the adrenal cortex. Lack of Pantothenic acid can lead to skin lesions and mucous membranes.
- Vitamin B9 as a coenzyme involved in the metabolism of nucleic and amino acids. Folate deficiency leads to impaired synthesis of nucleic acids and protein, resulting in inhibition of growth and cell division, especially in a fast-proliferous tissues: bone marrow, intestinal epithelium, etc. Inadequate intake of folate during pregnancy is one of the causes of prematurity, malnutrition, congenital malformations, and child developmental disorders. Shown the strong Association between levels of folate, homocysteine and risk of cardiovascular disease.
- Vitamin PP is involved in redox reactions and energy metabolism. Insufficient intake of vitamin accompanied by a disturbance of the normal condition of the skin, gastrointestinal tract and nervous system.
- Potassium is the main intracellular ion that participates in the regulation of water, electrolyte and acid balance, is involved in conducting nerve impulses, regulation of blood pressure.
- Phosphorus is involved in many physiological processes, including energy metabolism, regulates the acid-alkaline balance, is part of the phospholipids, nucleotides and nucleic acids needed 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, allows the flow of redox reactions and the activation of peroxidation. Inadequate intake leads to hypochromic anemia, myoglobinaemia atonia of skeletal muscles, fatigue, cardiomyopathy, chronic atrophic gastritis.
- Manganese is involved in the formation of bone and connective tissue, is part of the enzymes involved in the metabolism of amino acids, carbohydrates, catecholamines; required for synthesis of cholesterol and nucleotides. Insufficient consumption is accompanied by growth retardation, disorders of the reproductive system, increased fragility of the bone, disorders of carbohydrate and lipid metabolism.
- Copper is part of the enzymes with redox activity and is involved in iron metabolism, stimulates the absorption of proteins and carbohydrates. Involved in the processes of human body tissues with oxygen. The deficiency is manifested by impaired formation of the cardiovascular system and skeletal development of connective tissue dysplasia.
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Tags: calorie 130 kcal, chemical composition, nutritional value, vitamins, minerals than helpful Peas boiled in 1-296, calories, nutrients, beneficial properties of Peas boiled in 1-296
Energy value or calorific value is the amount of energy released in the human body from food during digestion. Energy value of the product is measured in kilo-calories (kcal) or kilo-joules (kJ) per 100 grams. product. Kilocalorie, used to measure the energy value of food, also called the “food calorie”, so if you specify a caloric value in (kilo)calories prefix kilo is often omitted. Extensive tables of energy values for the Russian products you can see .
Nutritional value — content of carbohydrates, fats and proteins in the product.
Nutritional value of a food product — a set of properties of a food product, the presence of which to satisfy the physiological needs of a person in the necessary substances and energy.
Vitamins areorganic substances needed in small quantities in the diet of both human and most vertebrates. 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. In contrast to inorganic vitamins are destroyed during heating. Many vitamins are unstable and “lost” during cooking or processing food.