Code: BRC0717F
Description: Carne, frango, inteiro, à milanesa (ovo e farinha de rosca), frita (c/ óleo de soja), s/ sal (média de amostras c/ e s/ pele), Gallus gallus << Meat, chicken, whole, without skin, breaded (egg and breadcrumbs), fried (with soy oil), unsalted (average of samples with and without skin) >>
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 | 1188 | 1307 |
| Energy | kcal | 285 | 313 |
| Moisture | g | 52,7 | 58,0 |
| Total carbohydrates | g | 6,37 | 7,00 |
| Available carbohydrates | g | 5,98 | 6,58 |
| Proteins | g | 21,4 | 23,6 |
| Lipids | g | 19,4 | 21,4 |
| Fiber | g | 0,39 | 0,42 |
| Alcohol | g | 0,00 | 0,00 |
| Ash | g | 1,07 | 1,18 |
| Cholesterol | mg | 118 | 129 |
| Total saturated fatty acids | g | 4,82 | 5,31 |
| Total monounsaturated fatty acids | g | 6,78 | 7,45 |
| Total polyunsaturated fatty acids | g | 6,96 | 7,65 |
| Trans fatty acids | g | 0,08 | 0,09 |
| Calcium | mg | 13,3 | 14,6 |
| Iron | mg | 1,33 | 1,46 |
| Sodium | mg | 113 | 124 |
| Magnesium | mg | 32,6 | 35,8 |
| Phosphor | mg | 210 | 231 |
| Potassium | mg | 242 | 266 |
| Zinc | mg | 2,16 | 2,37 |
| Copper | mg | 0,09 | 0,09 |
| Selenium | mcg | 14,3 | 15,7 |
| Vitamin A | mcg | 15,9 | 17,5 |
| Vitamin A | mcg | 15,9 | 17,5 |
| Vitamin D | mcg | NA | NA |
| Alpha-tocopherol (vitamin E) | mg | 1,22 | 1,34 |
| Thiamine | mg | 0,11 | 0,12 |
| Riboflavin | mg | 0,08 | 0,09 |
| Niacin | mg | 3,16 | 3,47 |
| Pyridoxine (B6) | mg | 0,01 | 0,01 |
| Cobalamin (B12) | mcg | 0,37 | 0,40 |
| Vitamin C | mg | 1,24 | 1,36 |
| Folate | mcg | 21,1 | 23,2 |
| Added salt | g | 0,00 | 0,00 |
| Added sugar | g | 0,00 | 0,00 |
| Added fat | g | - | - |
| Vegetable protein | g | - | - |
| Animal protein | g | - | - |
