Code: BRC0496F
Description: Broth, chicken, homemade, without oil, without salt, Brazil[água, peito de frango, c/ cebola, cenoura, aipo (salsão), alho-poró, alho, s/ óleo, s/ sal], << Caldo de frango, artesanal, s/ óleo, s/ sal, Brasil, , [water, chicken breast, with onion, carrot, celery, leek, garlic, without oil, without salt] >>
Nutrient and weight values refer to the edible part of the food.

 

ComponentUnitsValue for 100 gStandard deviationMinimum ValueMaximum ValueNumber of data usedReferencesData type
EnergykJ49-----Calculado
Energykcal12-----Calculado
Moistureg97,0-----Calculadoic
Total carbohydratesg1,22-----Calculado
Available carbohydratesg0,97-----Calculado
Proteinsg1,47-----Calculadoic
Lipidsg0,15-----Calculadoic
Fiberg0,26-----Calculadoic
Alcoholg0,00-----Assumido
Ashg0,14-----Calculadoic
Cholesterolmg3,54-----Calculadoic
Total saturated fatty acidsg0,05-----Calculadoic
Total monounsaturated fatty acidsg0,05-----Calculadoic
Total polyunsaturated fatty acidsg0,03-----Calculadoic
Trans fatty acidsgtr-----Calculadoic
Calciummg4,46-----Calculadoic
Ironmg0,08-----Calculadoic
Sodiummg2,13-----Calculadoic
Magnesiummg1,91-----Calculadoic
Phosphormg14,0-----Calculadoic
Potassiummg29,5-----Calculadoic
Manganesemg0,02-----Calculadoic
Zincmg0,06-----Calculadoic
Coppermg0,02-----Calculadoic
Seleniummcg0,53-----Calculadoic
Vitamin Amcg46,9-----Calculadoic
Vitamin Amcg24,7-----Calculadoic
Vitamin Dmcg0,00-----Assumido
Alpha-tocopherol (vitamin E)mg0,08-----Calculadoic
Thiaminemg0,01-----Calculadoic
Riboflavinmgtr-----Calculadoic
Niacinmg0,36-----Calculadoic
Pyridoxine (B6)mg0,02-----Calculadoic
Cobalamin (B12) mcg0,01-----Calculadoic
Vitamin Cmg0,41-----Calculadoic
Folatemcg2,45-----Calculadoic
Added saltg0,00-----Calculadoic
Added sugarg0,00-----Assumido
Added fatg0,00-----Calculadoic
Vegetable proteing0,21-----Calculadoic
Animal proteing1,25-----Calculadoic
Raised Image
Total or partial reproduction of the material is not permitted. If information from the material is used, the source must be cited. Commercialization is not permitted. Total or partial alteration of the content is not permitted (Creative Commons NonCommercial-NoDerivatives (CC BY-NC-ND 4.0)).