Nutritional value and chemical composition.
The table shows the content of nutrients (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams edible part.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Caloric value | 884 kCal | 1684 kCal | 52.5% | 5.9% | 190 g |
| Fats | 100 g | 56 g | 178.6% | 20.2% | 56 g |
| Vitamins | |||||
| Vitamin E, alpha tocopherol, TE | 9.21 mg | 15 mg | 61.4% | 6.9% | 163 g |
| Vitamin K, phylloquinone | 197.6 μg | 120 μg | 164.7% | 18.6% | 61 g |
| Trace Elements | |||||
| Iron, Fe | 0.02 mg | 18 mg | 0.1% | 90000 g | |
| Sterols | |||||
| Phytosterols | 250 mg | ~ | |||
| Fatty acid | |||||
| Transgender | 2.577 g | max 1.9 г | |||
| polyunsaturated trans fats | 2.577 g | ~ | |||
| Saturated fatty acids | |||||
| Saturated fatty acids | 7.429 g | max 18.7 г | |||
| 16: 0 Palmitic | 4.172 g | ~ | |||
| 18: 0 Stearin | 3.183 g | ~ | |||
| 20: 0 Arachinic | 0.037 g | ~ | |||
| 22: 0 Begenic | 0.037 g | ~ | |||
| Monounsaturated fatty acids | 22.73 g | min 16.8 г | 135.3% | 15.3% | |
| 18: 1 Olein (omega-9) | 22.73 g | ~ | |||
| 18: 1 cis | 22.73 g | ~ | |||
| Polyunsaturated fatty acids | 65.138 g | from 11.2 to 20.6 | 316.2% | 35.8% | |
| 18: 2 Linoleic | 57.733 g | ~ | |||
| 18: 2 mixed isomers | 1.131 g | ~ | |||
| 18: 2 Omega-6, cis, cis | 56.601 g | ~ | |||
| 18: 3 Linolenic | 7.406 g | ~ | |||
| 18: 3 Omega-3, alpha linolenic | 5.96 g | ~ | |||
| 18: 3 trans (other isomers) | 1.446 g | ~ | |||
| Omega-3 fatty acids | 5.96 g | from 0.9 to 3.7 | 161.1% | 18.2% | |
| Omega-6 fatty acids | 56.601 g | from 4.7 to 16.8 | 336.9% | 38.1% |
The energy value is 884 kcal.
- cup = 218 g (1927.1 kCal)
- tbsp = 13.6 g (120.2 kCal)
- tsp = 4.5 g (39.8 kCal)
Vegetable oil, low in fatty acids rich in vitamins and minerals such as: vitamin E – 61,4%, vitamin K – 164,7%
- Vitamin E possesses antioxidant properties, is necessary for the functioning of the gonads, heart muscle, is a universal stabilizer of cell membranes. With a deficiency of vitamin E, hemolysis of erythrocytes and neurological disorders are observed.
- Vitamin K regulates blood clotting. Lack of vitamin K leads to an increase in blood clotting time, a lowered content of prothrombin in the blood.
Tags: calorie content 884 kcal, chemical composition, nutritional value, vitamins, minerals, what is useful Vegetable oil, low in fatty acids, calories, nutrients, useful properties Vegetable oil, low in fatty acids