Code: BRC0226F
Description: Frango com açafrão (cúrcuma), s/ sal, (carne de frango, coxa, sobrecoxa, peito, asa, cenoura, batata, tomate, cebola, açafrão em pó (cúrcuma), c/ óleo, s/ sal), << Chicken with saffron (tumeric), unsalted, (chicken meat, thing and leg, breast, wing, carrot, potato, onion, onion, saffron (tumeric), with oil, unsalted) >>
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) (110 g) |
|---|---|---|---|
| Energy | kJ | 586 | 644 |
| Energy | kcal | 140 | 154 |
| Moisture | g | 72,6 | 79,8 |
| Total carbohydrates | g | 2,74 | 3,01 |
| Available carbohydrates | g | 2,51 | 2,76 |
| Proteins | g | 15,8 | 17,4 |
| Lipids | g | 7,39 | 8,13 |
| Fiber | g | 0,22 | 0,25 |
| Alcohol | g | 0,00 | 0,00 |
| Ash | g | 1,51 | 1,66 |
| Cholesterol | mg | 50,4 | 55,5 |
| Total saturated fatty acids | g | 1,61 | 1,77 |
| Total monounsaturated fatty acids | g | 2,51 | 2,76 |
| Total polyunsaturated fatty acids | g | 1,79 | 1,97 |
| Trans fatty acids | g | 0,01 | 0,01 |
| Calcium | mg | 13,0 | 14,3 |
| Iron | mg | 0,84 | 0,92 |
| Sodium | mg | 28,8 | 31,7 |
| Magnesium | mg | 16,1 | 17,7 |
| Phosphor | mg | 166 | 183 |
| Potassium | mg | 256 | 282 |
| Zinc | mg | 0,50 | 0,55 |
| Copper | mg | 0,02 | 0,02 |
| Selenium | mcg | NA | NA |
| Vitamin A | mcg | NA | NA |
| Vitamin A | mcg | NA | NA |
| Vitamin D | mcg | NA | NA |
| Alpha-tocopherol (vitamin E) | mg | NA | NA |
| Thiamine | mg | 0,03 | 0,03 |
| Riboflavin | mg | tr | tr |
| Niacin | mg | 1,64 | 1,80 |
| Pyridoxine (B6) | mg | tr | tr |
| Cobalamin (B12) | mcg | NA | NA |
| Vitamin C | mg | 5,28 | 5,81 |
| Folate | mcg | NA | NA |
| Added salt | g | NA | NA |
| Added sugar | g | 0,00 | 0,00 |
| Added fat | g | - | - |
| Vegetable protein | g | - | - |
| Animal protein | g | - | - |
