Code: BRC0789B
Description: Brazilian recipe, with cassava flour, with egg, unsalted(farinha de mandioca (aipim, macaxeira), ovo, azeitona, salsa, c/ óleo, cebola e alho, s/ sal), << Farofa, ovos, s/ sal, , (cassava flour, carrot, egg, olive, parsley, with oil, onion and garlic, unsalted) >>
Nutrient and weight values refer to the edible part of the food.

 

ComponentUnitsValue for 100 gStandard deviationMinimum ValueMaximum ValueNumber of data usedReferencesData type
EnergykJ1307-----Calculado
Energykcal311-----Calculado
Moistureg32,8-----Calculado
Total carbohydratesg50,8-----Calculado
Available carbohydratesg46,8-----Calculado
Proteinsg4,50-----Calculado
Lipidsg10,9-----Calculado
Fiberg3,95-----Calculado
Alcoholg0,00-----Assumido
Ashg1,05-----Calculado
Cholesterolmg115-----Calculado
Total saturated fatty acidsg2,26-----Calculado
Total monounsaturated fatty acidsg3,28-----Calculado
Total polyunsaturated fatty acidsg4,53-----Calculado
Trans fatty acidsg0,04-----Calculado
Calciummg59,8-----Calculado
Ironmg1,51-----Calculado
Sodiummg119-----Calculado
Magnesiummg26,7-----Calculado
Phosphormg76,3-----Calculado
Potassiummg252-----Calculado
Manganesemg0,24-----Calculado
Zincmg0,67-----Calculado
Coppermg0,05-----Calculado
Seleniummcg5,68-----Calculado
Vitamin Amcg59,3-----Calculado
Vitamin Amcg56,3-----Calculado
Vitamin Dmcg0,61-----Calculado
Alpha-tocopherol (vitamin E)mg0,95-----Calculado
Thiaminemg0,03-----Calculado
Riboflavinmg0,18-----Calculado
Niacinmg0,23-----Calculado
Pyridoxine (B6)mg0,46-----Calculado
Cobalamin (B12) mcg0,26-----Calculado
Vitamin Cmg0,79-----Calculado
Folatemcg35,7-----Calculado
Added saltg0,00-----Assumido
Added sugarg0,00-----Assumido
Added fatg-------
Vegetable proteing-------
Animal proteing-------
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)).