Nutritional value and chemical composition .
| Nutrient | Number | Norma** | % of normal in 100 g | % of normal in 100 kcal | 100% of the norm |
| Calorie | 156 kcal | 1684 kcal | 9.3% | 6% | 1079 g |
| Proteins | 8.4 g | 76 g | 11.1% | 7.1% | 905 g |
| Fats | 5.7 g | 56 g | 10.2% | 6.5% | 982 g |
| Carbohydrates | 17.8 g | 219 g | 8.1% | 5.2% | 1230 g |
| Dietary fiber | 4.1 g | 20 g | 20.5% | 13.1% | 488 g |
| Water | 61.7 g | 2273 g | 2.7% | 1.7% | 3684 g |
| Ash | 2.3 g | ~ | |||
| Vitamins | |||||
| Vitamin a, RAE | 17 µg | 900 mcg | 1.9% | 1.2% | 5294 g |
| beta Carotene | 0.1 mg | 5 mg | 2% | 1.3% | 5000 g |
| Vitamin B1, thiamine | 0.19 mg | 1.5 mg | 12.7% | 8.1% | 789 g |
| Vitamin B2, Riboflavin | 0.06 mg | 1.8 mg | 3.3% | 2.1% | 3000 g |
| Vitamin C, ascorbic | 0.6 mg | 90 mg | 0.7% | 0.4% | 15000 g |
| Vitamin E, alpha tocopherol, TE | 0.6 mg | 15 mg | 4% | 2.6% | 2500 g |
| Vitamin PP, ne | 2.8 mg | 20 mg | 14% | 9% | 714 g |
| Niacin | 0.8 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 280 mg | 2500 mg | 11.2% | 7.2% | 893 g |
| Calcium, Ca | 40 mg | 1000 mg | 4% | 2.6% | 2500 g |
| Magnesium, Mg | 33 mg | 400 mg | 8.3% | 5.3% | 1212 g |
| Sodium, Na | 465 mg | 1300 mg | 35.8% | 22.9% | 280 g |
| Phosphorus, P | 100 mg | 800 mg | 12.5% | 8% | 800 g |
| Minerals | |||||
| Iron, Fe | 2.6 mg | 18 mg | 14.4% | 9.2% | 692 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 14.3 g | ~ | |||
| Mono and disaccharides (sugars) | 3.5 g | max 100 g | |||
| The Sterol (sterols) | |||||
| Cholesterol | 4 mg | max 300 mg | |||
| Saturated fatty acids | |||||
| Nasadenie fatty acids | 1.8 g | max 18.7 g |
The energy value is 156 kcal.
- 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 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.
A complete directory of most useful products you can see in the app .
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.