Nilai gizi sareng komposisi kimia.
| Gizi | kuantitas | Norm ** | % tina norma dina 100 g | % tina norma dina 100 kcal | 100% normal |
| Nilai kalori | 11 kCal | 1684 kCal | 0.7% | 6.4% | 15309 g |
| protéin | 0.7 g | 76 g | 0.9% | 8.2% | 10857 g |
| lemak | 0.1 g | 56 g | 0.2% | 1.8% | 56000 g |
| karbohidrat | 1.9 g | 219 g | 0.9% | 8.2% | 11526 g |
| asam organik | 0.1 g | ~ | |||
| Serat alimentary | 0.7 g | 20 g | 3.5% | 31.8% | 2857 g |
| cai | 96 g | 2273 g | 4.2% | 38.2% | 2368 g |
| lebu | 0.5 g | ~ | |||
| vitamin | |||||
| Vitamin A, RE | 3 μg | 900 μg | 0.3% | 2.7% | 30000 g |
| béta Karoten | 0.02 mg | 5 mg | 0.4% | 3.6% | 25000 g |
| Vitamin B1, tiamin | 0.03 mg | 1.5 mg | 2% | 18.2% | 5000 g |
| Vitamin B2, riboflavin | 0.02 mg | 1.8 mg | 1.1% | 10% | 9000 g |
| Vitamin B4, kolin | 6 mg | 500 mg | 1.2% | 10.9% | 8333 g |
| Vitamin B5, pantotenat | 0.25 mg | 5 mg | 5% | 45.5% | 2000 g |
| Vitamin B6, piridoksin | 0.04 mg | 2 mg | 2% | 18.2% | 5000 g |
| Vitamin B9, folat | 4 μg | 400 μg | 1% | 9.1% | 10000 g |
| Vitamin C, askorbat | 7 mg | 90 mg | 7.8% | 70.9% | 1286 g |
| Vitamin E, alfa tocopherol, TE | 0.1 mg | 15 mg | 0.7% | 6.4% | 15000 g |
| Vitamin H, biotin | 0.9 μg | 50 μg | 1.8% | 16.4% | 5556 g |
| Vitamin K, phylloquinone | 16.4 μg | 120 μg | 13.7% | 124.5% | 732 g |
| Vitamin PP, NO | 0.3 mg | 20 mg | 1.5% | 13.6% | 6667 g |
| niacin | 0.2 mg | ~ | |||
| Makronutrién | |||||
| Kalium, K | 196 mg | 2500 mg | 7.8% | 70.9% | 1276 g |
| Kalsium, Ca | 17 mg | 1000 mg | 1.7% | 15.5% | 5882 g |
| Silikon, Leres | 53 mg | 30 mg | 176.7% | 1606.4% | 57 g |
| Magnésium, Mg | 14 mg | 400 mg | 3.5% | 31.8% | 2857 g |
| Natrium, Na | 7 mg | 1300 mg | 0.5% | 4.5% | 18571 g |
| Walirang, S | 6.5 mg | 1000 mg | 0.7% | 6.4% | 15385 g |
| Fosfor, P. | 30 mg | 800 mg | 3.8% | 34.5% | 2667 g |
| Klorin, Cl | 25 mg | 2300 mg | 1.1% | 10% | 9200 g |
| Lacak Unsur | |||||
| Aluminium, Al | 425 μg | ~ | |||
| Bohr, B. | 1.5 μg | ~ | |||
| Beusi, Fe | 0.5 mg | 18 mg | 2.8% | 25.5% | 3600 g |
| Iodin, abdi | 0.1 μg | 150 μg | 0.1% | 0.9% | 150000 g |
| Kobalt, Co. | 1 μg | 10 μg | 10% | 90.9% | 1000 g |
| Mangan, Bungbulang | 0.079 mg | 2 mg | 4% | 36.4% | 2532 g |
| Tambaga, Cu | 41 μg | 1000 μg | 4.1% | 37.3% | 2439 g |
| Molibdenum, Mo. | 1 μg | 70 μg | 1.4% | 12.7% | 7000 g |
| Nikel, Ni | 0.01 μg | ~ | |||
| Selenium, Upami | 0.3 μg | 55 μg | 0.5% | 4.5% | 18333 g |
| Fluorin, F | 1.3 μg | 4000 μg | 307692 g | ||
| Chrome, Kr | 1.7 μg | 50 μg | 3.4% | 30.9% | 2941 g |
| Séng, Zn | 0.2 mg | 12 mg | 1.7% | 15.5% | 6000 g |
| Karbohidrat anu tiasa dicerna | |||||
| Aci sareng déiksis | 0.1 g | ~ | |||
| Mono- sareng disakarida (gula) | 1.8 g | maks 100 г | |||
| Asam lemak jenuh | |||||
| Asam lemak jenuh | 0.037 g | maks 18.7 г | |||
| Asam lemak polimaturaturasi | |||||
| asam lemak omega-3 | 0.005 g | ti 0.9 mun 3.7 | 0.6% | 5.5% | |
| asam lemak omega-6 | 0.028 g | ti 4.7 mun 16.8 | 0.6% | 5.5% |
Nilai énergi 11 kcal.
- vitamin K ngatur pembekuan getih. Kurangna vitamin K ngabalukarkeun kanaékan waktos pembekuan getih, eusi prothrombin anu diturunkeun dina getih.
- Silicon kaasup kana komponén struktural dina glikosaminoglikan sareng ngarangsang sintésis kolagén.
Nilai énergi, atanapi eusi kalori Nyaéta jumlah énergi anu dileupaskeun dina awak manusa tina dahareun nalika nyerna. Nilai énergi produk diukur dina kilo-kalori (kcal) atanapi kilo-joules (kJ) per 100 gram. produk. Kilocalorie anu digunakeun pikeun ngukur nilai énergi pangan disebut ogé "kalori pangan," sahingga awalan kilo sering dileungitkeun nalika nangtukeun kalori dina (kilo) kalori. Anjeun tiasa ningali tabel énergi lengkep pikeun produk Rusia.
Nilai gizi - eusi karbohidrat, lemak sareng protéin dina produk.
Nilai gizi produk pangan - sakumpulan sipat produk pangan, ku ayana kabutuhan fisiologis hiji jalma pikeun zat sareng énergi anu diperyogikeun.
vitamin, zat organik diperyogikeun dina jumlah sakedik dina tuangeun boh manusa sareng seuseueurna vertebrata. Vitamin biasana disintésis ku pepelakan tibatan sato. Kabutuhan manusa sadidinten pikeun vitamin ngan ukur sababaraha miligram atanapi mikrogram. Beda sareng zat anorganik, vitamin dirusak ku manaskeun anu kuat. Seueur vitamin henteu stabil sareng "leungit" nalika masak atanapi ngolah tuangeun.