Nutritional value and chemical composition.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie value | 166 kCal | 1684 kCal | 9.9% | 6% | 1014 g |
| Proteins | 21.2 g | 76 g | 27.9% | 16.8% | 358 g |
| Fats | 9 g | 56 g | 16.1% | 9.7% | 622 g |
| Water | 52.8 g | 2273 g | 2.3% | 1.4% | 4305 g |
| Ash | 17 g | ~ | |||
| Macronutrients | |||||
| Calcium, Ca | 400 mg | 1000 mg | 40% | 24.1% | 250 g |
| Sodium, Na | 5845 mg | 1300 mg | 449.6% | 270.8% | 22 g |
| Sulfur, S | 212 mg | 1000 mg | 21.2% | 12.8% | 472 g |
| Phosphorus, P | 372 mg | 800 mg | 46.5% | 28% | 215 g |
| Chlorine, Cl | 9013 mg | 2300 mg | 391.9% | 236.1% | 26 g |
The energy value is 166 kcal.
- Calcium is the main component of our bones, acts as a regulator of the nervous system, participates in muscle contraction. Calcium deficiency leads to demineralization of the spine, pelvic bones and lower extremities, increases the risk of osteoporosis.
- Phosphorus takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is a part of phospholipids, nucleotides and nucleic acids, is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, rickets.
- Chlorine necessary for the formation and secretion of hydrochloric acid in the body.
Energy value, or calorie content Is the amount of energy released in the human body from food during digestion. The energy value of a product is measured in kilo-calories (kcal) or kilo-joules (kJ) per 100 grams. product. The kilocalorie used to measure the energy value of food is also called the “food calorie,” so the kilo prefix is often omitted when specifying calories in (kilo) calories. You can see detailed energy tables for Russian products.
The nutritional value – the content of carbohydrates, fats and proteins in the product.
Nutritional value of a food product – a set of properties of a food product, in the presence of which the physiological needs of a person for the necessary substances and energy are satisfied.
Vitamins, organic substances required in small quantities in the diet of both humans and most vertebrates. Vitamins are usually synthesized by plants rather than animals. The daily human need for vitamins is only a few milligrams or micrograms. Unlike inorganic substances, vitamins are destroyed by strong heating. Many vitamins are unstable and “lost” during cooking or food processing.