Dried porcini

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.
NutrientNumberNorma**% of normal in 100 g% of normal in 100 kcal100% of the norm
Calorie286 kcal1684 kcal17%5.9%589 g
Proteins30.3 g76 g39.9%14%251 g
Fats14.3 g56 g25.5%8.9%392 g
Carbohydrates9 g219 g4.1%1.4%2433 g
Dietary fiber26.2 g20 g131%45.8%76 g
Water13 g2273 g0.6%0.2%17485 g
Ash7.2 g~
Vitamin B1, thiamine0.24 mg1.5 mg16%5.6%625 g
Vitamin B2, Riboflavin2.45 mg1.8 mg136.1%47.6%73 g
Vitamin B6, pyridoxine0.41 mg2 mg20.5%7.2%488 g
Vitamin B9, folates140 mcg400 mcg35%12.2%286 g
Vitamin C, ascorbic150 mg90 mg166.7%58.3%60 g
Vitamin E, alpha tocopherol, TE7.4 mg15 mg49.3%17.2%203 g
Vitamin PP, ne69.1 mg20 mg345.5%120.8%29 g
Niacin40.4 mg~
Potassium, K3937 mg2500 mg157.5%55.1%64 g
Calcium, Ca107 mg1000 mg10.7%3.7%935 g
Magnesium, Mg102 mg400 mg25.5%8.9%392 g
Sodium, Na41 mg1300 mg3.2%1.1%3171 g
Phosphorus, P606 mg800 mg75.8%26.5%132 g
Chlorine, Cl151 mg2300 mg6.6%2.3%1523
Iron, Fe4.1 mg18 mg22.8%8%439 g
Cobalt, Co41 µg10 µg410%143.4%24 g
Digestible carbohydrates
Mono and disaccharides (sugars)9 gmax 100 g
Saturated fatty acids
Nasadenie fatty acids3.1 gmax 18.7 g

The energy value is 286 kcal.

Dried white fungus rich in such vitamins and minerals as vitamin B1 – 16 %, vitamin B2 – 136,1 %, vitamin B6 – 20,5 %, vitamin B9 – 35 %, vitamin C – of 166.7 %, vitamin E – to 49.3 %, vitamin PP – 345,5 %, potassium – 157,5 %, magnesium – 25,5 %, phosphorus is 75.8 %, iron of 22.8 %, cobalt – 410 %
  • 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 B2 is involved in redox reactions, contributes to the susceptibility of the colors of the visual analyzer and the dark adaptation. Insufficient intake of vitamin B2 is accompanied by a violation of the health of the skin, mucous membranes, impaired light and twilight vision.
  • Vitamin B6 is involved in maintaining the immune response, the processes of inhibition and excitation in the Central nervous system, in the transformation of amino acids, tryptophan metabolism, lipids and nucleic acids contributes to the normal formation of red blood cells, the maintenance of normal levels of homocysteine in the blood. Insufficient intake of vitamin B6 is accompanied by loss of appetite, impaired the health of the skin, the development of the found, and anemia.
  • 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 C participates in redox reactions, the immune system, helps the body absorb iron. Deficiency leads to looseness and bleeding gums, nasal bleeding due to increased permeability and fragility of blood capillaries.
  • Vitamin E has antioxidant properties, essential for the functioning of the sex glands, cardiac muscle, is a universal stabilizer of cell membranes. When deficiency of vitamin E are observed hemolysis of red blood cells, neurological disorders.
  • 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.
  • Magnesium is involved in energy metabolism and protein synthesis, nucleic acids, has a stabilizing effect for membranes, is essential for maintaining homeostasis of calcium, potassium and sodium. Deficiency of magnesium leads to hypomagnesemia, increase the risk of developing hypertension, heart disease.
  • 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.
  • Cobalt is part of vitamin B12. Activates the enzymes in the metabolism of fatty acids and metabolism of folic acid.

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      Tags: calorie 286 kcal, chemical composition, nutritional value, vitamins, minerals than useful White mushroom, dried, calories, nutrients and useful properties of dried White fungus

      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.

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