Code: BRC0971B
Description: Brazilian sauce tucupi´ (with yellow sauce extracted from wild cassava root), with chilli, without oil, with salt << Tucupi, com pimenta-de-cheiro, s/ óleo, c/ sal, >>
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 | 121 | - | - | - | - | - | Calculado |
| Energy | kcal | 28 | - | - | - | - | - | Calculado |
| Moisture | g | 91,5 | - | - | - | - | 1681 | Calculado |
| Total carbohydrates | g | 4,68 | - | - | - | - | - | Calculado |
| Available carbohydrates | g | 4,49 | - | - | - | - | - | Calculado |
| Proteins | g | 2,05 | - | - | - | - | 1681 | Calculado |
| Lipids | g | 0,28 | - | - | - | - | 1681 | Calculado |
| Fiber | g | 0,23 | - | - | - | - | 1681 | Calculado |
| Alcohol | g | 0,00 | - | - | - | - | - | Assumido |
| Ash | g | 1,50 | - | - | - | - | 1681 | Calculado |
| Cholesterol | mg | 0,00 | - | - | - | - | 1681 | Calculado |
| Total saturated fatty acids | g | 0,06 | - | - | - | - | 1681 | Calculado |
| Total monounsaturated fatty acids | g | 0,15 | - | - | - | - | 1681 | Calculado |
| Total polyunsaturated fatty acids | g | 0,00 | - | - | - | - | 1681 | Calculado |
| Trans fatty acids | g | NA | - | - | - | - | - | - |
| Calcium | mg | 28,2 | - | - | - | - | 1681 | Calculado |
| Iron | mg | 1,14 | - | - | - | - | 1681 | Calculado |
| Sodium | mg | 192 | - | - | - | - | 1681 | Calculado |
| Magnesium | mg | 42,3 | - | - | - | - | 1681 | Calculado |
| Phosphor | mg | 30,7 | - | - | - | - | 1681 | Calculado |
| Potassium | mg | 389 | - | - | - | - | 1681 | Calculado |
| Manganese | mg | 0,52 | - | - | - | - | 1681 | Calculado |
| Zinc | mg | 0,85 | - | - | - | - | 1681 | Calculado |
| Copper | mg | 0,12 | - | - | - | - | 1681 | Calculado |
| Selenium | mcg | NA | - | - | - | - | - | - |
| Vitamin A | mcg | NA | - | - | - | - | - | - |
| Vitamin A | mcg | NA | - | - | - | - | - | - |
| Vitamin D | mcg | NA | - | - | - | - | - | - |
| Alpha-tocopherol (vitamin E) | mg | NA | - | - | - | - | - | - |
| Thiamine | mg | tr | - | - | - | - | 1681 | Calculado |
| Riboflavin | mg | tr | - | - | - | - | 1681 | Calculado |
| Niacin | mg | tr | - | - | - | - | 1681 | Calculado |
| Pyridoxine (B6) | mg | 0,05 | - | - | - | - | 1681 | Calculado |
| Cobalamin (B12) | mcg | 0,00 | - | - | - | - | 1681 | - |
| Vitamin C | mg | 46,2 | - | - | - | - | 1681 | Calculado |
| Folate | mcg | NA | - | - | - | - | - | - |
| Added salt | g | 0,47 | - | - | - | - | - | Calculado |
| Added sugar | g | 0,00 | - | - | - | - | - | Assumido |
| Added fat | g | - | - | - | - | - | - | - |
| Vegetable protein | g | - | - | - | - | - | - | - |
| Animal protein | g | - | - | - | - | - | - | - |
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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