Code: BRC0384B
Description: Salada, batata com atum, c/ azeite de oliva, c/ sal, (batata cozida, atum em conserva, azeitona preta, cheiro verde, c/ azeite de oliva, c/ sal), << Salad, potato with tuna, with olive oil, with salt, (cooked potato, tuna canned, olivess, onion and parsley, with olive oil, 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 | Medium Portion (90 g) |
|---|---|---|---|
| Energy | kJ | 457 | 410 |
| Energy | kcal | 108 | 97 |
| Moisture | g | 75,0 | 67,5 |
| Total carbohydrates | g | 5,34 | 4,80 |
| Available carbohydrates | g | 4,46 | 4,01 |
| Proteins | g | 15,1 | 13,6 |
| Lipids | g | 3,12 | 2,80 |
| Fiber | g | 0,88 | 0,79 |
| Alcohol | g | 0,00 | 0,00 |
| Ash | g | 1,47 | 1,33 |
| Cholesterol | mg | 29,6 | 26,6 |
| Total saturated fatty acids | g | 1,00 | 0,90 |
| Total monounsaturated fatty acids | g | 2,50 | 2,25 |
| Total polyunsaturated fatty acids | g | 0,37 | 0,33 |
| Trans fatty acids | g | 0,00 | 0,00 |
| Calcium | mg | 18,3 | 16,5 |
| Iron | mg | 1,23 | 1,11 |
| Sodium | mg | 430 | 387 |
| Magnesium | mg | 19,8 | 17,9 |
| Phosphor | mg | 129 | 116 |
| Potassium | mg | 265 | 239 |
| Zinc | mg | 0,47 | 0,42 |
| Copper | mg | 0,06 | 0,06 |
| Selenium | mcg | 0,08 | 0,08 |
| Vitamin A | mcg | 44,1 | 39,7 |
| Vitamin A | mcg | 22,0 | 19,8 |
| Vitamin D | mcg | 0,27 | 0,25 |
| Alpha-tocopherol (vitamin E) | mg | 0,55 | 0,49 |
| Thiamine | mg | 0,02 | 0,02 |
| Riboflavin | mg | 0,02 | 0,02 |
| Niacin | mg | 1,80 | 1,62 |
| Pyridoxine (B6) | mg | 0,05 | 0,05 |
| Cobalamin (B12) | mcg | 0,89 | 0,80 |
| Vitamin C | mg | 4,20 | 3,78 |
| Folate | mcg | 10,5 | 9,47 |
| Added salt | g | 0,32 | 0,29 |
| Added sugar | g | 0,00 | 0,00 |
| Added fat | g | - | - |
| Vegetable protein | g | - | - |
| Animal protein | g | - | - |
