Code: BRC0619B
Description: Salada, vegetais crus, c/ molho de salada, c/ sal, (nabo, cenoura e beterraba, c/ molho de salada - salsa, vinagre de maçã, azeite de oliva, c/ sal), << Salad, raw vegetables, with salt, (turnip, carrot and beetroot, with sauce for salad - parsley, apple vinegar, 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 | 263 | 237 |
| Energy | kcal | 63 | 56 |
| Moisture | g | 86,1 | 77,5 |
| Total carbohydrates | g | 8,07 | 7,26 |
| Available carbohydrates | g | 5,35 | 4,82 |
| Proteins | g | 1,43 | 1,28 |
| Lipids | g | 3,42 | 3,08 |
| Fiber | g | 2,72 | 2,44 |
| Alcohol | g | 0,00 | 0,00 |
| Ash | g | 0,94 | 0,85 |
| Cholesterol | mg | 0,00 | 0,00 |
| Total saturated fatty acids | g | 0,51 | 0,46 |
| Total monounsaturated fatty acids | g | 2,42 | 2,17 |
| Total polyunsaturated fatty acids | g | 0,42 | 0,38 |
| Trans fatty acids | g | 0,00 | 0,00 |
| Calcium | mg | 28,4 | 25,6 |
| Iron | mg | 0,48 | 0,43 |
| Sodium | mg | 60,6 | 54,5 |
| Magnesium | mg | 15,8 | 14,3 |
| Phosphor | mg | 21,4 | 19,3 |
| Potassium | mg | 320 | 288 |
| Zinc | mg | 0,42 | 0,38 |
| Copper | mg | 0,07 | 0,06 |
| Selenium | mcg | 0,39 | 0,35 |
| Vitamin A | mcg | 264 | 237 |
| Vitamin A | mcg | 132 | 118 |
| Vitamin D | mcg | 0,00 | 0,00 |
| Alpha-tocopherol (vitamin E) | mg | 0,81 | 0,73 |
| Thiamine | mg | 0,03 | 0,03 |
| Riboflavin | mg | 0,01 | 0,01 |
| Niacin | mg | 0,03 | 0,03 |
| Pyridoxine (B6) | mg | 0,06 | 0,06 |
| Cobalamin (B12) | mcg | 0,00 | 0,00 |
| Vitamin C | mg | 6,88 | 6,19 |
| Folate | mcg | 62,2 | 56,0 |
| Added salt | g | 0,32 | 0,29 |
| Added sugar | g | 0,00 | 0,00 |
| Added fat | g | - | - |
| Vegetable protein | g | - | - |
| Animal protein | g | - | - |
