Code: BRC0439E
Description: Peixe, água salgada, salmão, filé, s/ pele, à milanesa (farinha de rosca e ovo), frito (c/ óleo de soja), s/ sal, Salmo salar L. << Fish, saltwater, salmon, fillet, without skin, breaded (egg and breadcrumbs), fried (with soy 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) (100 g) |
|---|---|---|---|
| Energy | kJ | 1513 | 1512 |
| Energy | kcal | 362 | 362 |
| Moisture | g | 34,6 | 34,6 |
| Total carbohydrates | g | 17,0 | 17,0 |
| Available carbohydrates | g | 16,1 | 16,1 |
| Proteins | g | 24,7 | 24,7 |
| Lipids | g | 21,9 | 21,9 |
| Fiber | g | 0,96 | 0,96 |
| Alcohol | g | 0,00 | 0,00 |
| Ash | g | 1,72 | 1,72 |
| Cholesterol | mg | 94,5 | 94,5 |
| Total saturated fatty acids | g | 4,65 | 4,65 |
| Total monounsaturated fatty acids | g | 5,98 | 5,98 |
| Total polyunsaturated fatty acids | g | 9,76 | 9,76 |
| Trans fatty acids | g | NA | NA |
| Calcium | mg | 20,9 | 20,9 |
| Iron | mg | 1,79 | 1,79 |
| Sodium | mg | 144 | 144 |
| Magnesium | mg | 39,9 | 39,9 |
| Phosphor | mg | 311 | 311 |
| Potassium | mg | 409 | 409 |
| Manganese | mg | 0,33 | 0,33 |
| Zinc | mg | 0,86 | 0,86 |
| Copper | mg | 0,12 | 0,12 |
| Selenium | mcg | 33,3 | 33,3 |
| Vitamin A | mcg | 0,10 | 0,10 |
| Vitamin A | mcg | 0,05 | 0,05 |
| Vitamin D | mcg | 7,17 | 7,17 |
| Alpha-tocopherol (vitamin E) | mg | 2,68 | 2,68 |
| Thiamine | mg | 0,23 | 0,23 |
| Riboflavin | mg | 0,07 | 0,07 |
| Niacin | mg | 3,25 | 3,25 |
| Pyridoxine (B6) | mg | 0,02 | 0,02 |
| Cobalamin (B12) | mcg | 2,91 | 2,91 |
| Vitamin C | mg | 0,00 | 0,00 |
| Folate | mcg | 46,6 | 46,6 |
| Added salt | g | 0,00 | 0,00 |
| Added sugar | g | 0,00 | 0,00 |
| Added fat | g | - | - |
| Vegetable protein | g | - | - |
| Animal protein | g | - | - |
