Code: BRC0942F
Description: Atolado de frango, c/ sal, (frango inteiro, mandioca (aipim, macaxeira), tomate, salsa, cebolinha, c/ óleo, cebola e alho, c/ sal), << Brazilian recipe, with chicken, with salt, (whole chicken, cassava, tomato, parsley, chives, 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 | 752 | 827 |
| Energy | kcal | 180 | 197 |
| Moisture | g | 64,8 | 71,3 |
| Total carbohydrates | g | 12,7 | 13,9 |
| Available carbohydrates | g | 11,8 | 12,9 |
| Proteins | g | 12,4 | 13,7 |
| Lipids | g | 9,02 | 9,92 |
| Fiber | g | 0,92 | 1,01 |
| Alcohol | g | 0,00 | 0,00 |
| Ash | g | 1,10 | 1,21 |
| Cholesterol | mg | 54,8 | 60,3 |
| Total saturated fatty acids | g | 2,40 | 2,64 |
| Total monounsaturated fatty acids | g | 4,04 | 4,44 |
| Total polyunsaturated fatty acids | g | 1,84 | 2,03 |
| Trans fatty acids | g | 0,03 | 0,03 |
| Calcium | mg | 19,1 | 21,0 |
| Iron | mg | 0,95 | 1,05 |
| Sodium | mg | 220 | 242 |
| Magnesium | mg | 21,3 | 23,4 |
| Phosphor | mg | 95,1 | 104 |
| Potassium | mg | 172 | 190 |
| Zinc | mg | 0,95 | 1,05 |
| Copper | mg | 0,06 | 0,06 |
| Selenium | mcg | 0,23 | 0,25 |
| Vitamin A | mcg | 15,1 | 16,6 |
| Vitamin A | mcg | 12,9 | 14,1 |
| Vitamin D | mcg | 0,00 | 0,00 |
| Alpha-tocopherol (vitamin E) | mg | 0,41 | 0,46 |
| Thiamine | mg | 0,04 | 0,05 |
| Riboflavin | mg | tr | tr |
| Niacin | mg | 3,20 | 3,52 |
| Pyridoxine (B6) | mg | 0,03 | 0,03 |
| Cobalamin (B12) | mcg | 0,15 | 0,16 |
| Vitamin C | mg | 6,96 | 7,65 |
| Folate | mcg | 8,57 | 9,42 |
| Added salt | g | 0,45 | 0,50 |
| Added sugar | g | 0,00 | 0,00 |
| Added fat | g | - | - |
| Vegetable protein | g | - | - |
| Animal protein | g | - | - |
