Calorie content of vitamin tablet. Chemical composition and nutritional value. Composition of an apple: vitamins and calories, beneficial properties and contraindications

vitamins rich in vitamins and minerals such as: vitamin A - 133.3%, vitamin B1 - 100%, vitamin B2 - 94.4%, vitamin B6 - 130%, vitamin B9 - 200%, vitamin B12 - 133.3%, vitamin C - 166.7%, vitamin D - 100%, vitamin E - 46.7%, calcium - 20%, iron - 333.3%, zinc - 208.3%

What are the benefits of vitamins?

Vitamin A is responsible for normal development, reproductive function, skin and eye health, maintaining immunity.
Vitamin B1 is part of the most important enzymes of carbohydrate and energy metabolism, providing the body with energy and plastic substances, as well as the metabolism of branched amino acids. A deficiency of this vitamin leads to serious violations from the nervous, digestive and cardiovascular systems.
Vitamin B2 participates in redox reactions, increases color sensitivity visual analyzer and dark adaptation. Insufficient intake of vitamin B2 is accompanied by a disorder skin, mucous membranes, impaired light and twilight vision.
Vitamin B6 participates in maintaining the immune response, processes of inhibition and excitation in the central nervous system, in the transformation of amino acids, the metabolism of tryptophan, lipids and nucleic acids, contributes to the normal formation of red blood cells, the maintenance normal level homocysteine in the blood. Insufficient intake of vitamin B6 is accompanied by decreased appetite, impaired skin condition, and the development of homocysteinemia and anemia.
Vitamin B9 as a coenzyme they participate in the metabolism of nucleic acids and amino acids. Folate deficiency leads to disruption of the synthesis of nucleic acids and proteins, resulting in inhibition of cell growth and division, especially in rapidly proliferating tissues: Bone marrow, intestinal epithelium, etc. Insufficient folate intake during pregnancy is one of the causes of prematurity, malnutrition, congenital deformities and developmental disorders of the child. A strong relationship has been shown between folate and homocysteine levels and the risk of cardiovascular diseases.
Vitamin B12 plays an important role in the metabolism and transformation of amino acids. Folate and vitamin B12 are interconnected vitamins that are involved in hematopoiesis. Lack of vitamin B12 leads to the development of partial or secondary failure folate, as well as anemia, leukopenia, thrombocytopenia.
Vitamin C participates in redox reactions, functioning immune system, promotes iron absorption. Deficiency leads to loose and bleeding gums, nosebleeds due to increased permeability and fragility of blood capillaries.
Vitamin D maintains homeostasis of calcium and phosphorus, carries out mineralization processes bone tissue. A lack of vitamin D leads to impaired metabolism of calcium and phosphorus in the bones, increased demineralization of bone tissue, which leads to an increased risk of developing osteoporosis.
Vitamin E has antioxidant properties, is necessary for the functioning of the gonads and heart muscle, and is a universal stabilizer of cell membranes. With vitamin E deficiency, hemolysis of erythrocytes and neurological disorders are observed.
Calcium is the main component of our bones, acts as a regulator of the nervous system, and is involved in muscle contraction. Calcium deficiency leads to demineralization of the spine, pelvic bones and lower limbs, increases the risk of developing osteoporosis.
Iron is part of proteins of various functions, including enzymes. Participates in the transport of electrons and oxygen, ensures the occurrence of redox reactions and activation of peroxidation. Insufficient consumption leads to hypochromic anemia, myoglobin deficiency atony skeletal muscles, increased fatigue, myocardiopathy, atrophic gastritis.
Zinc is part of more than 300 enzymes, participates in the processes of synthesis and breakdown of carbohydrates, proteins, fats, nucleic acids and in the regulation of the expression of a number of genes. Insufficient intake leads to anemia, secondary immunodeficiency, liver cirrhosis, sexual dysfunction, the presence of fetal malformations. Research recent years The ability of high doses of zinc to disrupt the absorption of copper and thereby contribute to the development of anemia has been revealed.

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A complete guide to the most healthy products you can look in the app

Exists great amount dishes that cannot be prepared without the product mentioned. This ingredient makes appetizers, salads, side dishes and goulash more tender and satisfying.

It should also be noted that eggplants processed in a special way are often confused with mushrooms.

Chemical composition of the product

What substances do eggplants contain? The benefits and harms of this vegetable are determined by its composition. According to experts, this product contains about 7-11% dry matter, 2.8-4% sugar, 0.2-0.4% fat and 0.8-1.4% protein.

Eggplants also contain salts of iron, potassium, calcium and phosphorus. In addition, they are very rich in fiber and carotene and include a huge amount of B vitamins.

Product benefits

Why are eggplants so popular in our country? The benefits and harms of this product are known to many residents of our state. Experts say that this vegetable is very effective in preventing atherosclerosis, as well as other vascular and heart diseases. That is why this product is recommended for use by older people.

Due to the fact that eggplants are low in calories (approximately 24 kcal per 100 g), they are quite easy to digest. It should also be noted that this vegetable is often included in weight loss diets and therapeutic diets.

Not long ago, experts found that vitamin C, which is contained in eggplants, is quite enough to prevent colds, and B vitamins have a beneficial effect on the entire human nervous system.

It should also be noted that the zinc and manganese found in these fruits help to improve the patient’s condition after a stroke quite well.

Eggplants are often prescribed to patients with diabetes mellitus. It should also be said that, due to the presence of iron, such a vegetable effectively fights low hemoglobin. That is why it is often prescribed to patients with anemia and pregnant women.

In addition to all of the above, the regenerating properties of this product are also noted. It is known to help in as soon as possible get rid of wounds on the skin.

Harm to the product

All housewives should know simple eggplant recipes. After all, with the use of such a product, any dish becomes much tastier and healthier. However, it should be noted that the vegetable we are considering can not only improve the health of the human body, but also cause harm to it. What is it? We will tell you about this right now.

Fried, baked, boiled or pickled eggplants can negatively affect human health only if such a product is used in an unripe form. What is this connected with? The fact is that green vegetables contain such poisonous substance, like solanine. It can quite easily provoke poisoning, the symptoms of which are diarrhea, colic, vomiting, shortness of breath, confusion, nausea and convulsions.

If you prepared eggplants simply and tasty, but did not know that they should not be eaten unripe, then it will help to eliminate all signs of poisoning drinking plenty of fluids clean water or milk, as well as eating raw egg whites.

It must also be said that the vegetable in question is highly discouraged for consumption by people with pathologies of the gastrointestinal tract (gastritis, ulcers and digestive disorders), especially if it has been fried.

How to choose?

Before you make sautéed eggplant or any other dish, you need to choose the right vegetables.

Overripe fruits are distinguished by stale-looking stalks, as well as a huge number of seeds inside. If you do not want such a vegetable to cause harm to your body, we recommend buying young eggplants oblong shape, which have an elastic and shiny surface without stains. In this case, it is necessary to ensure that the product has a dark purple color without green inclusions.

Vegetable processing

It doesn't matter whether you cook fried, baked, boiled or pickled eggplants, the main thing is to process them correctly. To begin with, wash the vegetables thoroughly, and then cut off the navels and stalks. After this, they are chopped (according to the recipe) and placed in a deep bowl.

It is no secret that the vegetable we are considering tends to taste bitter. To get rid of this unpleasant taste from eggplants, season them generously with salt and leave them aside for 30-37 minutes. After time, the vegetables are thoroughly washed and used for their intended purpose.

Making a delicious sautéed eggplant

To prepare this dish we will need the following ingredients:

ripe elastic eggplants - 4 pcs.;
ripe fleshy tomatoes - 3 pcs.;
sweet salad pepper - 2 red pcs.;
garlic cloves - 4 pcs.;
onions - 2 pcs.;
large juicy carrots - 2 pcs.;
vegetable oil without aroma - use for frying;
fresh parsley, dried basil - use according to your taste.

Processing components

Eggplants, the benefits and harms of which were described above, for such a dish should be purchased young and elastic. They are washed thoroughly, the navels and stalks are cut off, and then chopped into slices 10 mm thick.

As for other vegetables, they are also processed. Carrots are grated, onions are chopped into cubes, sweet peppers are sliced, and tomatoes are sliced (1 tomato is chopped in a blender). As for the garlic cloves, they are cut into slices.

Heat treatment

Eggplants, like mushrooms, will only work if they are fried correctly. To do this, pour a little into a deep saucepan vegetable oil, and then lay out the slices of vegetables and cook them on both sides until browned.

After frying all the eggplants and leaving them aside, begin processing the other components. Place pepper slices in a frying pan and fry them a little. Next, they are taken out and added to the dishes onion and carrots. Having achieved softness of the ingredients, begin to form the sauté. To do this, place ½ of the sautéed onions and carrots in a deep saucepan, and then cover them with eggplant slices, pepper slices and fresh tomatoes. After this, all layers are repeated.

Having formed the dish, it is flavored with spices, herbs and garlic, and then poured with tomato pulp, covered with a lid and simmered over low heat for about half an hour.

How to serve for lunch?

Now you know how to make eggplants like mushrooms. After the sauté is cooked, it is laid out on plates and served as a full second course or a side dish for meat. By the way, some housewives prefer to eat this lunch chilled. In this case, you will get a very tasty and nutritious snack.

How to pickle eggplants?

Marinated eggplants with carrots are very tasty and aromatic. These vegetables are good served as a spicy snack. To prepare them we will need the following components:

ripe elastic eggplants - 6 pcs.;
large juicy carrots - 3 pcs.;
garlic cloves - 5 pcs.;
sea salt, crushed pepper - use to taste;
table vinegar - 3 large spoons per 1 liter of water;
vegetable oil without aroma - 2 large spoons per 1 liter jar;
light sugar - 1 dessert spoon.

Cooking process

To prepare pickled eggplants, wash them thoroughly and cut off the navels and stalks. Next, the vegetables are chopped into long thin strips. Do exactly the same with fresh carrots. After this, both ingredients are combined, mixed well and blanched.

After keeping the vegetables in boiling water for about ¼ hour, they are placed in a sterilized jar, where peeled garlic cloves are placed in advance.

Having prepared the vegetables, start preparing the marinade. To do this, boil ordinary drinking water, and then add to it sea salt, light sugar and ground pepper. Having achieved the dissolution of all the ingredients, remove them from the stove and immediately add table vinegar. After this, the hot marinade is poured into jars with vegetables. Next, add a few tablespoons of hot vegetable oil to each container and immediately roll them up with tin lids.

Having formed the snack, it is left at room temperature for several days, and then put away in the cellar or underground. It is advisable to consume this product after 2-4 weeks. During this time, the vegetables will marinate well, become spicy and very tasty. It should be noted that such a preparation can not only be used as a snack, but also added to various meat goulash.

Now you know simple recipes from eggplants. Using them at home, you are sure to get very tasty and nutritious dishes that will be appreciated by all your household and invited guests.

It is unlikely that you will find a person who does not know what an apple is. But not everyone has information about its composition, vitamins and calories it contains. Let's find out this question.

What is Apple Spas?

Every year August 19th is marked in our country as an important church holiday, whose name Apple Spas. There is no doubt that since ancient times people have loved and truly appreciated the fruit after which this holiday is named. Orthodox people They believe that on this day apples are endowed with special powers that will help make any wish come true.

However, the Apple Savior also existed in the pre-Christian era. It was dedicated to the harvest. And the pagans believed that apples collected on this day would bring strength, health, love and prosperity to their home.

Modern people do not give this fruit any special properties. magical properties, but are also partial to apples. It's all about the usefulness, versatility and accessibility of this fruit. And the huge number of varieties of apples will not leave even the most avid gourmet indifferent.

Today in our country apples can be found everywhere. As a rule, in small towns, apple trees grow in every garden, and in major cities their fruits are already collected in supermarkets. The product is quite common today, but once upon a time it originated in Central Asia and was available exclusively to the local population.

Apple composition: vitamins and microelements

There are a huge variety of apple varieties, so the quantitative ratio of some vitamins and microelements that make up the fruit may vary depending on the variety. Concerning vitamin composition apples, there are plenty of them here. These include vitamins A, B, C and K.

Vitamin A has a beneficial effect on vision, strengthens bones and teeth and is extremely necessary for children. This vitamin also improves immunity and resists infections entering the body. Affects the production of collagen, which has a good effect on the structure of our skin.

Vitamin B is necessary for the normal functioning of the body as a whole. Participates in cellular metabolism.

Vitamin C is also very important for humans, because it plays a big role in creating a strong immune system, promotes the growth of tissue cells and strengthens teeth and bones.

Vitamin K is necessary for blood clotting.

An important component of apples is the presence of pectins, which reduce the amount of cholesterol in the blood. Fiber attaches to cholesterol and removes it from the body, which reduces the risk of cardiovascular disease. They also prevent diarrhea and have a beneficial effect on the digestive system.

Apples contain: important microelements. Let us consider the effect on the body of only those of them that are present in apples in larger quantities.

The fruit contains potassium, which affects the functioning of the kidneys and intestines. Responsible for operation water-salt balance and normalization blood pressure. Boron is actively involved in strengthening bone tissue, affects Good work vessels. Aluminum is also involved in the structure of bone tissue and affects the accelerated functioning of the digestive system.

Copper is also present in sufficient quantities in apples, which has wide range effects on the body. Participates in strengthening the immune system, is involved in circulatory system, ensures the transfer of oxygen to muscles, has a beneficial effect on the normalization of metabolism, helping to break down fats.

Apple composition: calories

Eating apples is recommended for those who want to lose weight. 80% of the fruit consists of water, and the amount of fat present in it is negligible. Calorie content of this product only 47 kcal per 100 grams, so instead of a cake or candy for dessert you can eat nutritious and healthy apple. Choose the variety you like - please yourself, your body and your figure.

Negative effects of apples on the body

Along with its many advantages, this wonderful fruit has a number of contraindications, but they are associated with excessive consumption of apples. All kinds of diets are quite popular these days.

It happens that as the only product during a diet, a person chooses an apple. So, if there are only apples and in large quantities, then this may have a bad effect on work gastrointestinal tract. You should not abuse this product if you already have stomach problems, ulcers, or gastritis. Also a large number of Eating apples has a negative effect on tooth enamel.

Apples can also have a negative effect on the body if you eat them along with the seeds, because they contain hydrocyanic acid, which is considered poisonous to the body. But to enrich the body with iodine, eating apple seeds is allowed. However, to maintain the daily iodine requirement, the number of seeds should not exceed five. In any case, you should not abuse it.

In conclusion, I would like to say that you should not spend money on purchasing expensive vitamin complexes, trying to find a panacea for all ills. If we wisely use what nature itself has given us, then we ourselves will be able to enrich our body essential vitamins and microelements, strengthen the immune system and improve functioning various systems in our body.

But remember that this is just prevention. If there is any real threat, you should immediately consult a doctor. Good health to you.

Video on the topic of the article

The calorie table and the calorie content of foods are not separate concepts. Therefore, in this article we will analyze them in great detail.

IN Everyday life each of us constantly comes across such a word as “calorie”, but we don’t think about its meaning, what it means and why it is even needed, but this is necessary to know...

Food for humans is a building material and, at the same time, fuel, and, taken together, all this gives the strength (the opportunity) to move, breathe, think, in a word - to live. After all, life is worth everything - it is the most precious thing we have, since without life we would not have loved and dear people, our favorite business and everything that we have. Therefore food (food), in in moderation, which we eat, thanks to the digestion process (breakdown and absorption of nutrients), provides almost everything that the body needs, and this is energy for the functioning of the whole organism and building materials that create and regenerate every cell in our body.

The amount of energy depends entirely on the calorie content of the product, and building materials on its composition. As a result, it turns out that the calorie content of food and its composition are very important for us, since our “quality” of life will depend on this.

Food calorie table- this is a table where it is indicated energy value any product per 100 grams. Thus, it shows how much energy the body will receive when consuming 100 grams of a particular product. This table also shows the ratio of basic elements (nutrients), such as proteins, carbohydrates, fats and water per 100 grams of product. Therefore, foods containing a large amount of fat have high calorie content. Thanks to this, in most cases, excess weight is gained. But what’s most interesting is that products containing large amounts of water and fiber (fiber) are not capable of leading to excess weight, and these are vegetables, fruits, grains and legumes.

Fats- also the main source of energy, entering the body to a greater extent from fats, and to a lesser extent from carbohydrates. Fats are divided into: saturated fats and unsaturated. Saturated– mainly animal fats that are solid at room temperature, for example, lard, cow butter, sour cream, etc. Unsaturated fats – plant origin, which include poly unsaturated fats and monounsaturated. At room temperature, these fats are liquid. One gram of fat provides 9 kilocalories.

Squirrels- main construction material body, consisting of amino acids that cells need for growth and regeneration (recovery). Proteins are divided into plant (incomplete) and animal (complete). Protein-rich foods: eggs, dairy products, seafood, meat (poultry, beef, pork), nuts, etc. One gram of protein provides 4 kilocalories. But what is most interesting is that proteins are not stored in fats, but they cannot be neglected either, otherwise you can cause kidney dysfunction.

Water is the basis of our body and its percentage in the body ranges from 70% to 90%, depending on age (its importance is already clear here). She participates in everything metabolic processes body, is a solvent of inorganic and organic substances. Thanks to water balance fats easily leave the body, and for this you just need to drink a lot, but anyone who has water-salt imbalance is contraindicated to consume a lot of liquid.

Calorie content of foods (energy value)- this is the amount of energy that is released in the body as a result of the breakdown of food, provided that it is completely absorbed. Calorie content is measured in kilocalories (kcal) or kilojoules (kJ), but often the prefix “kilo” is removed (for convenience) due to the fact that there is the concept of “food calorie”, and this is the same as energy value. IN different sources write daily norm calories from 2000 to 3500, so the question arises, what should be the norm per day? But no one will answer this question for you, since we are all different and there are many factors in the absorption of food - from illness to the area of residence. However, it is believed that the minimum consumption of kilocalories per day should be at least 1300-1400 (with a reserve), otherwise the metabolism may slow down greatly (economy mode is activated), as a result of which the body will try to gain fat with every piece of food eaten stock Although this is all individual and there are no exact numbers, so the MAIN thing is to never sharply reduce calories, but do it very gradually, because that’s when progress will be evident.

The human body is a very complex and unique biochemical system that requires energy to operate. It is spent on all life processes: breathing, organ function, movement, maintaining body temperature, thinking, creating and regenerating cells, digesting food and much more. Take even cells in which up to a thousand flows every second. chemical reactions or the same brain, where millions of processes occur every second. Therefore, to ensure all processes, food is needed (any food has its own calorie content), which is converted into energy.

How many calories per day do you need to avoid gaining weight?

Today there are quite a lot of all sorts of analyzers, calculators and tables that supposedly show us exact value calories, necessary for the body per day. But this is all relative (deception), since we are all different, with different metabolism, physical activity, volume muscle mass, places of residence and so on.

Kit weight goes due to the fact that more energy comes from food than is consumed by the body (life activity, physical activity), but the body cannot throw away the excess - it stores the excess for a rainy day in fat molecules (fat reserve). As a result, if you consume fewer calories than you expend, then the weight will go away. However, you already have a question: “How then do you find out how much energy you need per day in order not to gain weight or lose weight?” You will find the answer to this question in the article:.

Tricks for reducing calories in your diet

Drink a glass of water 15 minutes before meals, this will reduce the feeling of hunger and you will eat less.
When eating, it is recommended to first eat dishes with high content water and fiber, since a feeling of satiety will sooner come and the absorption of nutrients (calorie content of foods) and subsequent dishes will decrease. It's not for nothing vegetable salad, has always been good dish for those who wanted to lose weight. And such salads should be dressed not with mayonnaise and sour cream, but with vinegar (if there are no stomach problems) or olive oil (1-2 teaspoons). Don't be scared olive oil not only healthy, but also contains unsaturated fats, which can also help you lose weight if you use it in moderation (a couple of spoons). To prepare this “anti-calorie” food, you can use any vegetables and fruits (except bananas, grapes and potatoes) containing a small amount of carbohydrates and a large amount of fiber. But again, in any case, you can’t sharply limit your caloric intake (per day)…
If you do not finish cooking cereals, this will reduce their digestibility and increase the time it takes for them to break down.
Dishes that include lean meat (chicken and fish fillet, beef), eggs, legumes, dairy products (not fatty) have a very positive effect on calorie content, since proteins slow down the breakdown of food.
Protein foods do not go into fat reserves, but eating a VERY large amount of protein puts a strain on the kidneys and liver.
It is better to eat brown rice, since it contains more fiber, and fiber, as we already know, reduces the digestibility of foods (calorie content).
Eat at least 5-6 times a day, in very small portions, and chew it thoroughly. Since this will help saturate your body much faster.

Food calorie categories

All products are divided according to caloric content into: high-calorie(super calorie and high calorie content), medium calorie And low calorie products

High-calorie foods include: extra-calorie and high-calorie foods. Super calorie - this is fatty pork, chocolate, nuts, butter, cake, lard. In general, all products with a calorie content from 450 to 900 kilocalories per 100 grams. High calorie content - this is cheese (processed, hard, pickled), sugar (jam), honey, duck and goose meat, sausages, small sausages, lamb and beef of the 1st category, boiled, half-smoked and boiled-smoked sausage, bread, buns, pasta, cottage cheese cheesecakes, fat cottage cheese, caviar, saury and so on. All products with calorie content from 200 to 449 kilocalories per 100 grams.
Medium calorie – These are beef and lamb of the 2nd category, meat of rabbit, elk, deer, turkey, chicken, lamb, chicken and quail eggs, low-fat yogurt and cottage cheese. All products with calorie content from 100 to 199 kilocalories per 100 grams.
Low calorie – this is low-fat cottage cheese, yogurt, kefir, milk, kumiss, hake, cod, pike, flounder, carp, pike perch, berries, fruits (except grapes and bananas), cabbage, carrots, zucchini, tomatoes, cucumbers, mushrooms, beets, radishes, beans, green pea. All products with calorie content from 0 to 99 kilocalories per 100 grams.

Foods that contain the highest amount of fat

Vegetable oil, ghee, cooking fat, they account for 90-98% of fat
Butter contains 75% to 80% fat
Lard, which accounts for 70% to 75% fat
Combined fat (margarine) contains from 60% to 75% fat
Fatty pork and smoked sausages(from 35% to 45%)
Mayonnaise, which accounts for 30% to 70% fat
Nuts contain 30% to 50% fat
Chocolate contains 30% to 40% fat
Frankfurters, sausages, boiled sausages (from 25% to 40%)
Fatty beef and lean pork (20% to 30%)
Hard and processed cheeses (from 15% to 30%)
Dumplings (from 15% to 25%)
Sour cream and cream contain from 10% to 40% fat
Products from shortcrust pastry(from 12% to 25%)
Fatty fish varieties (from 10 to 25%)
Ice cream (10 to 15%)

Approximate numbers of calories burned depending on the type of activity in 1 hour

cooking - 85 kcal
dusting – 75 kcal
driving a car – 50 kcal
playing football – 450 kcal
horse riding – 285
low-intensity gymnastics - 245 kcal
high intensity gymnastics class - 450 kcal
basketball – 400 kcal
intensive ballet class – 760 kcal
jumping rope – 530 kcal
intense running - 600 kcal
running up the stairs – 910 kcal
intensive swimming – 550 kcal
walking – 200 kcal
skiing - 450 kcal
intense cycling – 500 kcal
sex – 100 kcal
sedentary work – 70 kcal
washing floors – 125
gardening - 150 kcal
bowling – 240 kcal
aerobics - 450 kcal

E These are just approximate data for visual viewing and do not need to be taken as a standard.

How to count the calorie content of foods

Let's just look at everything here with an example chicken egg. To do this, we will need a calorie table, a calculator, a pen and a piece of paper (notepad).

1) Add each nutrient and the total should be about 100 grams. But we know that many food products also contain various microelements and vitamins, and they also have mass.

74g + 12.7g + 11.5g + 0.7g = 98.9g (and 1.1g is trace elements and minerals)

2) Since we already know the composition of the product, let’s calculate the calorie content. But first let us repeat that

1 gr. fat = 9 kilocalories

1 gr. protein = 4 kilocalories

1 gr. carbohydrates = 4 kilocalories

Now we multiply the amount of each substance (in 100 grams) by the number of calories per gram:

(12.7 * 4) + (11.5 * 9) + (0.7 * 4) = 50.8 + 103.5 + 2.6 = 156.9 kilocalories (kcal)

Now you can count the calorie content of foods yourself thanks to the calorie content table below. You can also easily calculate your calorie content. various dishes, but for this you will need: kitchen scales and a notebook (where you will write down your calculations). Once you count the calorie content of a dish, you won’t need to count it again, and besides, we don’t eat such a rich diet, so over time, learn to analyze it by eye.

Exercise, eat right and become better - good luck to you.