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Does it even matter how many calories a bottle has?

Homepage Articles Does it even matter how many calories a bottle has?

Does it even matter how many calories a bottle has?

Is it worth introducing it into your daily diet? It is relatively cheap and very tasty, thanks to its high fat content, which is a carrier of flavor.

Table of Contents

1. That's a lot of energy in a small portion

Because of its high fat content, 100 g of the product delivers up to 326 kcal. The nutritional value per serving of the bottle (10 g) is as follows: energy value: 32.6 Kcal, protein: 1.7 g, ?? fat: 2.9 g, including: saturated fats: 1.3 g, monounsaturated fatty acids: 1. 1 g, multicolored omega-6: 0.3 g, cholesterol: 6.4 mg, total carbohydrate: 0 g, dietary fiber: 0.0 g.

2. Vitamin and mineral deficiencies

Because of its high fat content, the vial is a low-regulatory product.The vial patch provides: 0.3 mg niacin, 0.1 mg cobalamin, 0.0 mg vitamin E, 6.6 mg sodium, 9.5 mg phosphorus, 1 mg magnesium, 25.3 mg potassium, 0.01 mg iron, 0.2 mg zinc.

3. Oh, my God

This energy must be consumed, otherwise it will be deposited in the form of fatty tissue. Monounsaturated fatty acids reduce cholesterol and LDL lipoproteins (the corneal fraction), thereby increasing the amount of HDL lipoprotein in the blood. The bowl is a rich source of fat, including mainly saturated fats.

4. The source of the cholesterol

It is essential for vitamin D production, the production of bile acids, and the synthesis of steroid hormones such as cortisol, estrogen, progesterone, testosterone, aldosterone. Cholesterol deficiency is as dangerous as its excess. It is a good choice primarily for people with high calorie intake.
Source

Ciborowska H., Rudnicka A., Dietetyka. Żywienie zdrowego i chorego człowieka, Warszawa 2010, 65–86.
Dasiewicz K., Chmiel M., Charakterystyka tłuszczów zwierzęcych i aspekty zdrowotne związane z ich spożywaniem, „Postępy Techniki Przetwórstwa Spożywczego” 2016, 1, 100–104.
Kunachowicz H. et al., Tabele składu i wartości odżywczej żywności, Warszawa 2005.
Pitchford P., Odżywianie dla zdrowia, Łódź 2010, 196–229.