Code: BRC0734F
Description: Carne, boi, de segunda (acém, costela, músculo, paleta), refogada/ensopada (c/ óleo, cebola e alho), c/ sal, Bos taurus << Meat, beef, forequarter (neck/chuck eye, ribs, shin, shoulder), braised/stewed, with oil, onion and garlic, 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 | Piece/ Unit/ Slice (M) (110 g) |
|---|---|---|---|
| Energy | kJ | 843 | 927 |
| Energy | kcal | 201 | 221 |
| Moisture | g | 59,2 | 65,1 |
| Total carbohydrates | g | 0,73 | 0,81 |
| Available carbohydrates | g | 0,60 | 0,66 |
| Proteins | g | 27,8 | 30,5 |
| Lipids | g | 9,73 | 10,7 |
| Fiber | g | 0,13 | 0,15 |
| Alcohol | g | 0,00 | 0,00 |
| Ash | g | 2,16 | 2,37 |
| Cholesterol | mg | 69,6 | 76,6 |
| Total saturated fatty acids | g | 3,92 | 4,31 |
| Total monounsaturated fatty acids | g | 3,56 | 3,91 |
| Total polyunsaturated fatty acids | g | 1,47 | 1,62 |
| Trans fatty acids | g | 0,19 | 0,21 |
| Calcium | mg | 5,62 | 6,18 |
| Iron | mg | 2,47 | 2,72 |
| Sodium | mg | 396 | 435 |
| Magnesium | mg | 24,3 | 26,7 |
| Phosphor | mg | 227 | 249 |
| Potassium | mg | 406 | 447 |
| Manganese | mg | tr | tr |
| Zinc | mg | 5,15 | 5,67 |
| Copper | mg | 0,09 | 0,10 |
| Selenium | mcg | 3,73 | 4,11 |
| Vitamin A | mcg | 3,26 | 3,59 |
| Vitamin A | mcg | 3,26 | 3,59 |
| Vitamin D | mcg | 0,10 | 0,11 |
| Alpha-tocopherol (vitamin E) | mg | 0,46 | 0,51 |
| Thiamine | mg | 0,11 | 0,12 |
| Riboflavin | mg | 0,22 | 0,24 |
| Niacin | mg | 3,08 | 3,39 |
| Pyridoxine (B6) | mg | 0,03 | 0,04 |
| Cobalamin (B12) | mcg | 3,29 | 3,62 |
| Vitamin C | mg | 0,44 | 0,48 |
| Folate | mcg | 9,84 | 10,8 |
| Added salt | g | 0,80 | 0,88 |
| Added sugar | g | 0,00 | 0,00 |
| Added fat | g | - | - |
| Vegetable protein | g | - | - |
| Animal protein | g | - | - |
