Code: 824C
Description: Cupuaçu, polpa, maduro, Eugenia stipitapa McVaugh << >>
Nutrient and weight values refer to the edible part of the food.
| Component | Units | Value for 100g | References |
|---|
| Energia | kJ | 210 | 385 |
| Energia | Kcal | 50,2 | 385 |
| Umidade | g | 87,9 | 385 |
| Carboidrato total | g | 8,86 | 385 |
| Carboidrato disponível | g | 7,13 | 385 |
| Proteína | g | 1,06 | 385 |
| Lipídio, total (Soxhlet) | g | 1,54 | 385 |
| Fibra alimentar | g | 1,73 | 385 |
| Cinza | g | 0,64 | 385 |
| Cálcio | mg | 5,57 | 385 |
| Ferro | mg | 0,43 | 385 |
| Sódio | mg | 2,56 | 385 |
| Magnésio | mg | 13,1 | 385 |
| Fósforo | mg | 15,7 | 385 |
| Potássio | mg | 34,3 | 385 |
| Manganês | mg | 0,21 | 385 |
| Zinco | mg | 0,53 | 385 |
| Cobre | mg | 0,26 | 385 |
Data source:
385 - Rogez H, Buchant R, Mignolet E, et al. Chemichal composition of the pulp three typical Amazonian fruits: araça-boi (Eugenia stipitata), bacuri (Platonia Insignis) and cupuaçu (Theobroma grandiflorum). Eur Food Res Technol. 2004; 218: 380-4.
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)).
