Code: BRC0222E
Description: Peixe, água salgada, filé/posta, cozido, c/ molho de tomate (tomate, c/ óleo, cebola e alho), c/ sal (média de várias espécies), << Fish, saltwater, filet/steak, cooked, with tomato sauce (tomato, with oil, onion and garlic), 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 | 443 | 442 |
| Energy | kcal | 105 | 105 |
| Moisture | g | 76,3 | 76,3 |
| Total carbohydrates | g | 1,00 | 1,00 |
| Available carbohydrates | g | 0,48 | 0,48 |
| Proteins | g | 17,7 | 17,7 |
| Lipids | g | 3,53 | 3,53 |
| Fiber | g | 0,51 | 0,51 |
| Alcohol | g | 0,00 | 0,00 |
| Ash | g | 1,56 | 1,56 |
| Cholesterol | mg | 52,5 | 52,5 |
| Total saturated fatty acids | g | 0,94 | 0,94 |
| Total monounsaturated fatty acids | g | 1,18 | 1,18 |
| Total polyunsaturated fatty acids | g | 1,23 | 1,23 |
| Trans fatty acids | g | NA | NA |
| Calcium | mg | 56,5 | 56,5 |
| Iron | mg | 0,54 | 0,54 |
| Sodium | mg | 179 | 179 |
| Magnesium | mg | 27,3 | 27,3 |
| Phosphor | mg | 206 | 206 |
| Potassium | mg | 349 | 349 |
| Manganese | mg | 0,05 | 0,05 |
| Zinc | mg | 0,54 | 0,54 |
| Copper | mg | 0,11 | 0,11 |
| Selenium | mcg | 33,0 | 33,0 |
| Vitamin A | mcg | 38,8 | 38,8 |
| Vitamin A | mcg | 25,2 | 25,2 |
| Vitamin D | mcg | 1,91 | 1,91 |
| Alpha-tocopherol (vitamin E) | mg | 0,87 | 0,87 |
| Thiamine | mg | 0,10 | 0,10 |
| Riboflavin | mg | 0,05 | 0,05 |
| Niacin | mg | 3,38 | 3,38 |
| Pyridoxine (B6) | mg | 0,01 | 0,01 |
| Cobalamin (B12) | mcg | 2,57 | 2,57 |
| Vitamin C | mg | 4,07 | 4,07 |
| Folate | mcg | 13,0 | 13,0 |
| Added salt | g | 0,45 | 0,45 |
| Added sugar | g | 0,00 | 0,00 |
| Added fat | g | - | - |
| Vegetable protein | g | - | - |
| Animal protein | g | - | - |
