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Content of mineral substances in common food products
|
|
(in mg per 100g of palatable portion)
| Food Products | Sodium | Potassium | Calcium | Magnesium | Phosphorus | Iron |
| 1 | 2 | 3 | 4 | 5 | 6 | 7 |
| Rye bread | ||||||
| White bread | 1, 6 | |||||
| Porridge oat | 3, 9 | |||||
| Wheat farina | 2, 3 | |||||
| Rice | 1, 8 | |||||
| Buckwheat | - | |||||
| Millet | ||||||
| Macaroni | 1, 2 | |||||
| Beef | 2, 6 | |||||
| Pork | 1, 6 | |||||
| Beef liver | ||||||
| Sausage | 1, 7 | |||||
| Chicken | ||||||
| Chicken eggs | 2, 7 | |||||
| Codfish | 0, 6 | |||||
| Pasteurized milk | 0, 1 | |||||
| Kefir | 0, 1 | |||||
| Sour cream | 0, 1 | |||||
| Cottage cheese | 0, 4 | |||||
| Hard cheese | - | - | - | |||
| Butter | 0, 2 | |||||
| Refined sunflower oil | - | - | - | - | - | - |
| Peas | - | |||||
| Potatoes | 0, 9 | |||||
| White cabbage | ||||||
| Green onions | ||||||
| Tomatoes | 1, 4 | |||||
| Cucumbers | 0, 9 | |||||
| Beet | 1, 4 | |||||
| Carrots | 1, 2 | |||||
| Mushrooms | - | - | - | 5, 2 | ||
| Apples | 2, 2 | |||||
| Apricots | 2, 1 | |||||
| Cherries | 1, 4 | |||||
| Raspberries | 1, 6 | |||||
| Wild strawberries | 1, 2 | |||||
| Currants | 1, 3 | |||||
| Dogrose | ||||||
| Grapes | 0, 6 | |||||
| Lemons | 0, 6 | |||||
| Oranges | 0, 3 | |||||
| Pies, cakes |
Table 5
Content of Iodine in food products, mkg
| Product | Portion (g) | Iodine deficient province | Non-endemic conditions |
| Cod | - | 75-139 | |
| Haddock | - | 122-169 | |
| Oysters | - | 100-200 | |
| Shrimps | - | 29-43 | |
| Sea cabbage | - | Up to 900 | |
| Fish sticks | 40 (2 units) | - | |
| Cheese | 1, 4 | ||
| Pork | 4, 4 | ||
| Eggs | 3, 4 | ||
| Potatoes | 2, 3 | ||
| Onion | 1, 6 | 4, 8 | |
| Apples | 1, 6 | 3, 9 | |
| Milk | - | 13, 9 | |
| Bread, cereals | - | 10, 5 |
Table 6
Content of fiber in certain food products (g)
| Product | Portion (g) | Quantity of fiber (g) |
| Oat shorts | 7, 7 | |
| Beans | 6, 8 | |
| Raspberries | 6, 8 | |
| Blueberries | 5.3 | |
| Apples | 140 (1 unit) | 3, 7 |
| Mangoes | 240 (1 unit.) | 3, 7 |
| Buckwhat | 3.4 | |
| Almonds | 30 (23 units) | 3, 3 |
| Oranges | 130 (1 units) | 3, 1 |
| Dried apricots | 3, 2 | |
| Pistachios | 30 (47 units) | 2, 9 |
| Pumpkins | 2, 9 | |
| Bananas | 120 (1 units) | 2, 8 |
| Kiwi | 75 (1unit) | 2, 6 |
| Potatoes | 135 (1 unit) | 2, 4 |
| Sweet pepper (red) | 120 (1 unit) | 2, 4 |
| Peanuts | 30 (33 units) | 2, 4 |
| Nectarine | 135 (1 unit) | 2, 2 |
| Carrots | 70 (1 unit) | 2, 2 |
| Sweet pepper (green) | 120 (1 unit) | 2, 1 |
| White cabbage | 1, 9 | |
| Sweet cherries | 70 (10 units) | 1, 6 |
| Tomatoes | 120 (1 unit) | 1, 4 |
| Bread (wholemeal) | 30 (1 slice) | 1, 1 |
Physiological effects of dietary fiber:
- Ensuring normal intestinal motility, stimulation of peristalsis;
- The maintenance of normal intestinal microflora (microbiocenosis);
- Sorption properties;
- Protection of the epithelium of the large intestine from various pathological processes, including neoplastic ones.
Тhемe 2.6.