Categories
The technology of bread and bakery products

The chemical composition of dried vegetable products

Table 32

                           The chemical composition of dried vegetable products

Chemical composition

Cabbage powder

Carrot Powder

Pumpkin powder

3 powder sugar beet

Potato nibs

Water%

6

6

8

4

11

Proteins%

16

12

9,2

7,4

3,6

Essential amino acids, mg / 100 g:

valine

772

615

418

187

isoleucine

667

500

401

133

leucine

854

629

398

230

lysine

814

543

376

205

methionine

293

98

109

40

threonine

600

457

360

148

tryptophan

134

115

95

41

fenilalanin

480

441

382

155

Carbohydrates general%

64,6

73,1

61,2

80,9

31,5

Mono and dytsukrydy%

44,8

55,1

47

67,2

1

Cellulose,%

12,5

10,1

4,6

Pectin,%

7,3

7,9

4,8

1

1,2

Organic acids%

3,1

1,2

0,9

3,5

Ash%

6,7

7

5,5

3,3

Minerals mg / 100 g:

sodium

200

66

315

143

72

potassium

1776

1301

1834

630

1674

calcium

300

197

114

105

29

magnesium

150

150

108

120

59

phosphorus

260

400

 

92

118

iron

11

13

22

2,2

Vitamins, mg / 100 g:

V1

0,21

0,12

 

 

0,12

In 2

0,35

0,33

0,17

С

82

19

55

8,9

PR

2,8

2,9

5,5

P-carotene

Traces

58

10

0

Energy value, kcal

306

322

266

333

320

Add a comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to combat spam. Find out how your comment data is processed.