Code: BRC0955A
Description: Espeto de pão de alho, c/ queijo muçarela, (pão francês, maionese, alho, salsa, cheiro verde, queijo muçarela, c/ sal), << Garlic bread with mozzarella cheese skewer, (french bread, mayonnaise, garlic, chive and parsley, mozzarella cheese, 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) (50 g) |
|---|---|---|---|
| Energy | kJ | 1219 | 609 |
| Energy | kcal | 290 | 144 |
| Moisture | g | 36,9 | 18,4 |
| Total carbohydrates | g | 39,5 | 19,7 |
| Available carbohydrates | g | 37,7 | 18,9 |
| Proteins | g | 11,0 | 5,49 |
| Lipids | g | 10,2 | 5,11 |
| Fiber | g | 1,72 | 0,86 |
| Alcohol | g | 0,00 | 0,00 |
| Ash | g | 2,46 | 1,23 |
| Cholesterol | mg | 20,8 | 10,4 |
| Total saturated fatty acids | g | 3,65 | 1,83 |
| Total monounsaturated fatty acids | g | 2,37 | 1,18 |
| Total polyunsaturated fatty acids | g | 2,51 | 1,25 |
| Trans fatty acids | g | 0,34 | 0,17 |
| Calcium | mg | 168 | 84,5 |
| Iron | mg | 2,76 | 1,38 |
| Sodium | mg | 718 | 359 |
| Magnesium | mg | 21,0 | 10,5 |
| Phosphor | mg | 160 | 80,1 |
| Potassium | mg | 137 | 68,9 |
| Manganese | mg | 0,34 | 0,17 |
| Zinc | mg | 1,28 | 0,64 |
| Copper | mg | 0,10 | 0,05 |
| Selenium | mcg | 8,42 | 4,21 |
| Vitamin A | mcg | 22,5 | 11,2 |
| Vitamin A | mcg | 21,5 | 10,7 |
| Vitamin D | mcg | 0,10 | 0,05 |
| Alpha-tocopherol (vitamin E) | mg | 0,38 | 0,19 |
| Thiamine | mg | 0,25 | 0,13 |
| Riboflavin | mg | 0,47 | 0,24 |
| Niacin | mg | 1,50 | 0,75 |
| Pyridoxine (B6) | mg | 0,40 | 0,20 |
| Cobalamin (B12) | mcg | 0,50 | 0,25 |
| Vitamin C | mg | 1,40 | 0,70 |
| Folate | mcg | 93,7 | 46,9 |
| Added salt | g | NA | tr |
| Added sugar | g | NA | tr |
| Added fat | g | - | - |
| Vegetable protein | g | - | - |
| Animal protein | g | - | - |
