Code: BRC0203E
Description: Peixe, água salgada, salmão, filé, s/ pele, cozido, c/ molho branco (farinha de trigo, manteiga e leite), c/ sal, Salmo salar L. << Fish, saltwater, salmon, fillet, without skin, cooked, with white sauce (wheat flour, butter and milk), with salt >>
Nutrient and weight values refer to the edible part of the food.
Instructions for entering values in calculation fields:
- In the 'Values per 100g' column, enter the desired quantity in grams and press OK.
- In the other columns, enter a value to be multiplied by the quantities in grams.
| Component | Units | Value for 100g | Piece/ Unit/ Slice (M) (100 g) |
|---|---|---|---|
| Energy | kJ | 835 | 834 |
| Energy | kcal | 200 | 199 |
| Moisture | g | 63,1 | 63,1 |
| Total carbohydrates | g | 4,06 | 4,06 |
| Available carbohydrates | g | 4,01 | 4,01 |
| Proteins | g | 19,6 | 19,6 |
| Lipids | g | 11,7 | 11,7 |
| Fiber | g | 0,05 | 0,05 |
| Alcohol | g | 0,00 | 0,00 |
| Ash | g | 1,53 | 1,53 |
| Cholesterol | mg | 54,8 | 54,8 |
| Total saturated fatty acids | g | 3,41 | 3,41 |
| Total monounsaturated fatty acids | g | 3,36 | 3,36 |
| Total polyunsaturated fatty acids | g | 3,59 | 3,59 |
| Trans fatty acids | g | NA | NA |
| Calcium | mg | 40,9 | 40,9 |
| Iron | mg | 0,34 | 0,34 |
| Sodium | mg | 137 | 137 |
| Magnesium | mg | 29,9 | 29,9 |
| Phosphor | mg | 276 | 276 |
| Potassium | mg | 404 | 404 |
| Manganese | mg | 0,01 | 0,01 |
| Zinc | mg | 0,46 | 0,46 |
| Copper | mg | 0,03 | 0,03 |
| Selenium | mcg | 22,0 | 22,0 |
| Vitamin A | mcg | 0,48 | 0,48 |
| Vitamin A | mcg | 0,24 | 0,24 |
| Vitamin D | mcg | 6,90 | 6,90 |
| Alpha-tocopherol (vitamin E) | mg | 2,75 | 2,75 |
| Thiamine | mg | 0,18 | 0,18 |
| Riboflavin | mg | 0,10 | 0,10 |
| Niacin | mg | 3,39 | 3,39 |
| Pyridoxine (B6) | mg | 0,00 | 0,00 |
| Cobalamin (B12) | mcg | 2,58 | 2,58 |
| Vitamin C | mg | 0,00 | 0,00 |
| Folate | mcg | 24,0 | 24,0 |
| Added salt | g | 0,45 | 0,45 |
| Added sugar | g | 0,00 | 0,00 |
| Added fat | g | - | - |
| Vegetable protein | g | - | - |
| Animal protein | g | - | - |
