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How many calories are there in peaches? What's their nutritional value?

Homepage Articles How many calories are there in peaches? What's their nutritional value?

How many calories are there in peaches? What's their nutritional value?

Although traditional Polish dishes are considered to have originated in China, they came to Poland from Russia only in the 13th century. Since then, Poland has loved them, especially Russian or cabbage and mushrooms.

Table of Contents

1. It's all about the composition

The caloric content of the dough depends on its composition and the way in which it is made. Especially when the meat dough is added to the fat or the fruit dough consumed with a large amount of cream and sugar. The following table shows the nutritional value of the three types of dough. Some doughs also add milk and eggs. The dough dough may be the most diverse from fruit to vegetables, cheese to meat. It can be a light snack or a heavy snack. The same applies to nutrients, vitamins and nutrients.

2. Nutritional value in 100 g of selected types of pearls

Source: Kunachowicz H. Et al., Table of food composition and nutritional values, Warsaw 2005. The standard portion of porridge is 5 pieces, or about 200 g of Russian porridge, 250 g of meat porridge and 125 g of strawberry porridge.

3. Vitamins and minerals contained in pears

Examples: Russian pears are a source of B vitamins, vitamins A, potassium, sodium, calcium, and small amounts of magnesium or iron; meat pears provide vitamin B, magnesium, iron, phosphorus, and zinc;

4. Pigments as a product with a high glycemic index

Of course, traditional dishes of Polish cuisine can be included in the diet, but moderate consumption should be maintained. Consumption of large quantities of traditional cereals can therefore be associated with the development of carbohydrate disorders, e.g. insulin resistance, diabetes, and consequently cardiovascular diseases.

Source

Czerwińska D., Mąka przede wszystkim, „Przegląd Gastronomiczny” 2010, 64(1), 10–11.
Kokocińska T., Pierogi świata, „Przemysł Gastronomiczny” 2005, 4(19), 18–19.
Kulczyński B., Gramza-Michałowska A., Znaczenie indeksu i ładunku glikemicznego w zapobieganiu rozwoju chorób sercowo-naczyniowych, „Problemy Higieny i Epidemiologii” 2015, 96(1), 51–56.
Kunachowicz H. et al., Tabele składu i wartości odżywczej żywności, Warszawa 2005.