Nilai gizi sareng komposisi kimia.
| Gizi | kuantitas | Norm ** | % tina norma dina 100 g | % tina norma dina 100 kcal | 100% normal |
| Nilai kalori | 65 kCal | 1684 kCal | 3.9% | 6% | 2591 g |
| protéin | 3.2 g | 76 g | 4.2% | 6.5% | 2375 g |
| lemak | 3.6 g | 56 g | 6.4% | 9.8% | 1556 g |
| karbohidrat | 4.8 g | 219 g | 2.2% | 3.4% | 4563 g |
| cai | 87.3 g | 2273 g | 3.8% | 5.8% | 2604 g |
| lebu | 0.7 g | ~ | |||
| vitamin | |||||
| Vitamin A, RE | 30 μg | 900 μg | 3.3% | 5.1% | 3000 g |
| Rétinol | 0.03 mg | ~ | |||
| béta Karoten | 0.02 mg | 5 mg | 0.4% | 0.6% | 25000 g |
| Vitamin B1, tiamin | 0.04 mg | 1.5 mg | 2.7% | 4.2% | 3750 g |
| Vitamin B2, riboflavin | 0.15 mg | 1.8 mg | 8.3% | 12.8% | 1200 g |
| Vitamin B4, kolin | 23.6 mg | 500 mg | 4.7% | 7.2% | 2119 g |
| Vitamin B5, pantotenat | 0.38 mg | 5 mg | 7.6% | 11.7% | 1316 g |
| Vitamin B6, piridoksin | 0.05 mg | 2 mg | 2.5% | 3.8% | 4000 g |
| Vitamin B9, folat | 5 μg | 400 μg | 1.3% | 2% | 8000 g |
| Vitamin B12, kobalamin | 0.4 μg | 3 μg | 13.3% | 20.5% | 750 g |
| Vitamin C, askorbat | 1.5 mg | 90 mg | 1.7% | 2.6% | 6000 g |
| Vitamin D, kalsipolol | 0.05 μg | 10 μg | 0.5% | 0.8% | 20000 g |
| Vitamin E, alfa tocopherol, TE | 0.09 mg | 15 mg | 0.6% | 0.9% | 16667 g |
| Vitamin H, biotin | 3.2 μg | 50 μg | 6.4% | 9.8% | 1563 g |
| Vitamin PP, NO | 1.2296 mg | 20 mg | 6.1% | 9.4% | 1627 g |
| niacin | 0.1 mg | ~ | |||
| Makronutrién | |||||
| Kalium, K | 146 mg | 2500 mg | 5.8% | 8.9% | 1712 g |
| Kalsium, Ca | 120 mg | 1000 mg | 12% | 18.5% | 833 g |
| Magnésium, Mg | 14 mg | 400 mg | 3.5% | 5.4% | 2857 g |
| Natrium, Na | 50 mg | 1300 mg | 3.8% | 5.8% | 2600 g |
| Walirang, S | 29 mg | 1000 mg | 2.9% | 4.5% | 3448 g |
| Fosfor, P. | 90 mg | 800 mg | 11.3% | 17.4% | 889 g |
| Klorin, Cl | 110 mg | 2300 mg | 4.8% | 7.4% | 2091 g |
| Lacak Unsur | |||||
| Aluminium, Al | 50 μg | ~ | |||
| Beusi, Fe | 0.067 mg | 18 mg | 0.4% | 0.6% | 26866 g |
| Iodin, abdi | 9 μg | 150 μg | 6% | 9.2% | 1667 g |
| Kobalt, Co. | 0.8 μg | 10 μg | 8% | 12.3% | 1250 g |
| Mangan, Bungbulang | 0.006 mg | 2 mg | 0.3% | 0.5% | 33333 g |
| Tambaga, Cu | 12 μg | 1000 μg | 1.2% | 1.8% | 8333 g |
| Molibdenum, Mo. | 5 μg | 70 μg | 7.1% | 10.9% | 1400 g |
| Anjog, Sn | 13 μg | ~ | |||
| Selenium, Upami | 2 μg | 55 μg | 3.6% | 5.5% | 2750 g |
| Strontium, Sr. | 17 μg | ~ | |||
| Fluorin, F | 20 μg | 4000 μg | 0.5% | 0.8% | 20000 g |
| Chrome, Kr | 2 μg | 50 μg | 4% | 6.2% | 2500 g |
| Séng, Zn | 0.4 mg | 12 mg | 3.3% | 5.1% | 3000 g |
| Karbohidrat anu tiasa dicerna | |||||
| galaktosa | 0.016 g | ~ | |||
| Glukosa (déikstrosa) | 0.02 g | ~ | |||
| laktosa | 4.8 g | ~ | |||
| Asam Amino Penting | 1.385 g | ~ | |||
| Arginin * | 0.122 g | ~ | |||
| valin | 0.191 g | ~ | |||
| Histidin * | 0.09 g | ~ | |||
| Isoleucine | 0.189 g | ~ | |||
| leucin | 0.283 g | ~ | |||
| lisin | 0.261 g | ~ | |||
| methionine | 0.083 g | ~ | |||
| threonine | 0.153 g | ~ | |||
| triptofan | 0.05 g | ~ | |||
| fénilalanin | 0.175 g | ~ | |||
| Asam amino anu tiasa diganti | 1.759 g | ~ | |||
| alanin | 0.098 g | ~ | |||
| asam aspartat | 0.219 g | ~ | |||
| glisin | 0.047 g | ~ | |||
| Asam glutamat | 0.509 g | ~ | |||
| prolin | 0.278 g | ~ | |||
| séri | 0.186 g | ~ | |||
| tirosin | 0.184 g | ~ | |||
| mistina | 0.026 g | ~ | |||
| Sterol | |||||
| kolesterol | 10 mg | maks 300 mg | |||
| Asam lemak jenuh | |||||
| Asam lemak jenuh | 2.15 g | maks 18.7 г | |||
| 4: 0 Berminyak | 0.11 g | ~ | |||
| 6-0 nilon | 0.08 g | ~ | |||
| 8: 0 Kapél | 0.04 g | ~ | |||
| 10: 0 Kapasitas | 0.09 g | ~ | |||
| 12: 0 Lauric | 0.1 g | ~ | |||
| 14: 0 MyRistic | 0.51 g | ~ | |||
| 16: 0 Palmitic | 0.64 g | ~ | |||
| 17-0 margarin | 0.02 g | ~ | |||
| 18: 0 Stearin | 0.35 g | ~ | |||
| 20: 0 Arachinik | 0.04 g | ~ | |||
| Asam lemak tak jenuh tunggal | 1.06 g | mnt 16.8 г | 6.3% | 9.7% | |
| 14: 1 Myristoleic | 0.05 g | ~ | |||
| 16: 1 Palmitoleic | 0.09 g | ~ | |||
| 18:1 Olein (omega-9) | 0.78 g | ~ | |||
| Asam lemak polimaturaturasi | 0.21 g | ti 11.2 mun 20.6 | 1.9% | 2.9% | |
| 18: 2 Linoleik | 0.09 g | ~ | |||
| 18: 3 Linolenik | 0.03 g | ~ | |||
| 20: 4 Arachidonic | 0.09 g | ~ | |||
| asam lemak omega-3 | 0.03 g | ti 0.9 mun 3.7 | 3.3% | 5.1% | |
| asam lemak omega-6 | 0.18 g | ti 4.7 mun 16.8 | 3.8% | 5.8% |
Nilai énergi 65 kcal.
- vitamin B12 berperan penting dina metabolisme sareng konvérsi asam amino. Folat sareng vitamin B12 mangrupikeun vitamin anu aya hubungan sareng kalibet dina pembentukan getih. Kurangna vitamin B12 ngabalukarkeun ngembangkeun kakurangan folat parsial atanapi sekundér, ogé anémia, leukopenia, thrombositopenia.
- kalsium mangrupikeun komponén utama tulang urang, salaku régulator sistem saraf, ilubiung dina kontraksi otot. Kakurangan kalsium ngakibatkeun demineralisasi tulang tonggong, tulang pelvis sareng bagéan handap, ningkatkeun résiko osteoporosis.
- fosfor nyandak bagian dina seueur prosés fisiologis, kalebet metabolisme énergi, ngatur kasaimbangan asam-basa, mangrupikeun bagian tina fosfolipid, nukléotida sareng asam nukléat, diperyogikeun pikeun mineralisasi tulang sareng huntu. Kurangna ngakibatkeun anoréksia, anémia, rikét.
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.