Code: BRC0203T
Description: Brazilian recipe, with black eye bean and dried shrimp, with salt[massa - feijão fradinho (de corda), cebola, frito (c/ azeite de dendê), molho - camarão seco, pimenta-malagueta, c/ azeite de dendê, cebola, c/ sal], << Acarajé, c/ sal, , [dough - black-eyed peas, onion, fried (with palm oil), sauce - dried shrimp, chilli pepper, with palm oil, onion, with salt] >>
Nutrient and weight values refer to the edible part of the food.
| Component | Units | Value for 100 g | Standard deviation | Minimum Value | Maximum Value | Number of data used | References | Data type |
|---|
| Energy | kJ | 1114 | - | - | - | - | - | Calculado |
| Energy | kcal | 269 | - | - | - | - | - | Calculado |
| Moisture | g | 50,2 | - | - | - | - | 1681 | Calculado |
| Total carbohydrates | g | 19,0 | - | - | - | - | - | Calculado |
| Available carbohydrates | g | 9,71 | - | - | - | - | - | Calculado |
| Proteins | g | 8,31 | - | - | - | - | 1681 | Calculado |
| Lipids | g | 19,8 | - | - | - | - | 1681 | Calculado |
| Fiber | g | 9,32 | - | - | - | - | 1681 | Calculado |
| Alcohol | g | 0,00 | - | - | - | - | - | Assumido |
| Ash | g | 2,58 | - | - | - | - | 1681 | Calculado |
| Cholesterol | mg | 25,4 | - | - | - | - | 1681 | Calculado |
| Total saturated fatty acids | g | 9,06 | - | - | - | - | 1681 | Calculado |
| Total monounsaturated fatty acids | g | 7,77 | - | - | - | - | 1681 | Calculado |
| Total polyunsaturated fatty acids | g | 2,09 | - | - | - | - | 1681 | Calculado |
| Trans fatty acids | g | NA | - | - | - | - | 1681 | - |
| Calcium | mg | 123 | - | - | - | - | 1681 | Calculado |
| Iron | mg | 1,93 | - | - | - | - | 1681 | Calculado |
| Sodium | mg | 483 | - | - | - | - | 1681 | Calculado |
| Magnesium | mg | 50,9 | - | - | - | - | 1681 | Calculado |
| Phosphor | mg | 140 | - | - | - | - | 1681 | Calculado |
| Potassium | mg | 352 | - | - | - | - | 1681 | Calculado |
| Manganese | mg | 0,59 | - | - | - | - | 1681 | Calculado |
| Zinc | mg | 1,19 | - | - | - | - | 1681 | Calculado |
| Copper | mg | 0,23 | - | - | - | - | 1681 | Calculado |
| Selenium | mcg | NA | - | - | - | - | 1681 | - |
| Vitamin A | mcg | NA | - | - | - | - | - | - |
| Vitamin A | mcg | NA | - | - | - | - | - | - |
| Vitamin D | mcg | NA | - | - | - | - | - | - |
| Alpha-tocopherol (vitamin E) | mg | NA | - | - | - | - | - | - |
| Thiamine | mg | 0,06 | - | - | - | - | 1681 | Calculado |
| Riboflavin | mg | tr | - | - | - | - | 1681 | Calculado |
| Niacin | mg | tr | - | - | - | - | 1681 | Calculado |
| Pyridoxine (B6) | mg | tr | - | - | - | - | 1681 | Calculado |
| Cobalamin (B12) | mcg | NA | - | - | - | - | - | - |
| Vitamin C | mg | tr | - | - | - | - | 1681 | Calculado |
| Folate | mcg | NA | - | - | - | - | - | - |
| Added salt | g | 0,45 | - | - | - | - | - | Calculado |
| Added sugar | g | NA | - | - | - | - | - | - |
Data source:
1681 - Tabela brasileira de composição de alimentos (TACO) / NEPA. LIVRE 2011; 4a ed. Campinas: Unicamp. 2011. 161 p. Disponível em: http://www.unicamp.br/nepa/taco/
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