Ieiunium calorie cibus pulli ferventem exossis, unflavored. Chemical compositionem et nutritional valorem.

Nutritionis valorem et chemical compositionem.

Quod ostendit in mensa contentus de nutrimentum (calories, proteins, torcularia, carbohydrates, vitamins quod minutor) per P. 100 EDULIS pars.
MagnesiumQuantity** Norm% C g ad normam% C kcal ad normamC% normalis
caloric valoremCCL kcalCCL kcal18.2%5.9%549 g
proteins15.92 g76 g20.9%6.8%477 g
fats20.36 g56 g36.4%11.9%275 g
carbohydrates14.03 g219 g6.4%2.1%1561 g
Tractus digestorius alimentorum fibra0.9 g20 g4.5%1.5%2222 g
Aqua46.53 g2273 g2%0.7%4885 g
Ash2.25 g~
Vitamins
Vitaminum A, REXXXVIII μg,XXXVIII μg,0.6%0.2%18000 g
Retinol0.005 mg~
+ Lutein ZeaxanthinXXXVIII μg,~
Vitaminum B1, thiamine0.092 mg1.5 mg6.1%2%1630 g
Vitaminum B2, riboflavin0.204 mg1.8 mg11.3%3.7%882 g
Vitaminum b4, choline40.7 mg500 mg8.1%2.6%1229 g
Vitaminum B5, pantothenic1.182 mg5 mg23.6%7.7%423 g
Vitaminum B6, Pyridoxinum0.148 mg2 mg7.4%2.4%1351 g
Vitaminum B9, folateXXXVIII μg,XXXVIII μg,3.8%1.2%2667 g
Vitaminum B12, cobalaminXXXVIII μg,XXXVIII μg,11%3.6%909 g
Vitaminum C, ascorbicis0.6 mg90 mg0.7%0.2%15000 g
Vitaminum D, calciferolXXXVIII μg,XXXVIII μg,2%0.7%5000 g
Vitaminum D3, cholecalciferolXXXVIII μg,~
Vitaminum E alpha Tocopherol, TE1.12 mg15 mg7.5%2.4%1339 g
beta tocopherol0.05 mg~
alpha Tocopherol3.56 mg~
tocopherol1.22 mg~
Vitaminum K, phylloquinoneXXXVIII μg,XXXVIII μg,5.8%1.9%1714 g
Vitaminum P peccati,5.985 mg20 mg29.9%9.7%334 g
Prolina15.6 mg~
macronutrients
Kalium, K251 mg2500 mg10%3.3%996 g
Calcium, CA11 mg1000 mg1.1%0.4%9091 g
Calcium, Mg24 mg400 mg6%2%1667 g
Sodium, O594 mg1300 mg45.7%14.9%219 g
Sulphuris S159.2 mg1000 mg15.9%5.2%628 g
Phosphorum dictam impegit, P272 mg800 mg34%11.1%294 g
vestigium elementa
Ferrum, FE0.83 mg18 mg4.6%1.5%2169 g
Manganese, M0.15 mg2 mg7.5%2.4%1333 g
Cuprum, CuXXXVIII μg,XXXVIII μg,5.1%1.7%1961 g
Selenium, Spyder, OXXXVIII μg,XXXVIII μg,31.3%10.2%320 g
Cadmiae, Zn0.59 mg12 mg4.9%1.6%2034 g
digestibilia carbohydrates
Et mono- disaccharides (sugars)0.08 gmax г 100
Maltosa0.02 g~
sucrose0.07 g~
sterols
Cura55 mgCCC mg forma max
Fatty acid
transgender0.123 gmax г 1.9
Monounsaturated trans torcularia0.052 g~
Saturatioribus pingue acida
Saturatioribus pingue acida3.566 gmax г 18.7
IV: 4 Pinguis0.001 g~
VIII: 8 Squalane0.012 g~
X: 10 Capric0.008 g~
XII: 12 Lauric0.005 g~
XIV: 14 Mirístico0.042 g~
XV: 15 Pentadecanoic0.007 g~
XVI: 16 Palmitic2.325 g~
XVII: 17 Margarine0.017 g~
XVIII: 18 stearin1.015 g~
XX: 20 Arachinic0.071 g~
XXII: 22 Begenic0.041 g~
XXIV: 24 Lignoceric0.024 g~
Monounsaturated pingue acida7.735 gmin г 16.846%15%
XIV, I Myristoleic0.01 g~
XVI: I Palmitoleic0.296 g~
XVIII: Cis I0.294 g~
XVIII: I trans0.002 g~
XVII: I Heptadecene0.011 g~
XVIII: Olein I (IX-Omega)7.269 g~
XVIII: Cis I7.219 g~
XVIII: I trans0.05 g~
XX: Gadoleic I (IX-Omega)0.133 g~
XXII: Erucova I (IX-Omega)0.004 g~
XVIII: Cis I0.004 g~
XXIV: I Nervonic cis (IX-Omega)0.013 g~
Polyunsaturated pingue acida6.511 gut ex 11.2 20.658.1%18.9%
XVIII: II Linoleic5.986 g~
XVIII: II trans isomer non determinatae0.072 g~
XVIII: II omega-VI, cis, cis5.893 g~
XVIII: II Conjugated linoleic acidum0.022 g~
XVIII: III linolenic0.419 g~
XVIII: III Omega-III alfa linolenic0.39 g~
XVIII: III Omega-VI, Gamma linolenic0.029 g~
XVIII; IV Styoride Omega-III0.001 g~
XX: Eicosadienoic II, omega-VI, cis, cis0.014 g~
XX: III Eicosatriene0.016 g~
XX: III Omega-VI0.015 g~
XX: IV Araquidónico0.051 g~
XX: eicosapentaenoic V (EPA), omega-III0.001 g~
3 omega fatty acida,0.4 gut ex 0.9 3.744.4%14.5%
XXII: Docosatetraene IV, omega-VI0.016 g~
XXII: Docosapentaenoic V (DPC) Omega-III0.005 g~
XXII: docosahexaenoic VI (DHA) Omega-III0.003 g~
6 omega fatty acida,6.018 gut ex 4.7 16.8100%32.6%
 

De industria enim valorem CXI kcal.

  • XVIII pieces XL g = (6 kcal)
  • XVIII pieces XL g = (4 kcal)
  • XVIII pieces XL g = (10 kcal)
  • XVIII pieces XL g = (20 kcal)
Cibus jejunus, gallina, panis, exos, saporis sicut dives in vitamins et mineralibus, vitamins B2 - XX%, Vitaminum B11,3 - XXIX%, Vitaminum B5 - 23,6%, Vitaminum P - 12%, phosphoro - 11%, selenium - 29,9%
  • Vitaminum B2 participat redox aperiunt responsiones illas, sensibilitatem auget color in tenebris, et visual analyser congrua congruis referendo. Insufficiens attractio Vitaminum B2 provenit cum aliqua conditione contra est quod in cute, mucosae membranae, et crepusculum lucis minus firmae visionem.
  • Vitaminum B5 participat interdum adipem metabolismi carbohydratorum, eu humorum, plurium compositionem Hormones haemoglobin promovent et effusio amino acidis sugars in intestinum tuetur adrenal cortex munus. Nullam pantothenic acidum potest laedas ducunt ad cutis et mucosae membranae.
  • Vitaminum B12 ludit magna munus in in metabolismi de conversionem et amino acida. Et Vitaminum B12 et Vitaminum folate cognoscendae sunt infandae cupiditatis involvunt per sanguinem formation. Nullam porta patet versus ad development of Vitaminum B12 defectus vel impossibilitatis secundarium folate, ut anemia, leukopenia, thrombocytopenia.
  • Vitaminum P participat redox motus industria metabolismi. Defectum Vitaminum attractio fit statu normali distractis cute sjstema gastrointestinal tractus.
  • Aconitum napellus physiologica ex parte accipit pluribus causis, inter quas industria metabolismi, regulat acidum-basi statera, est pars phospholipids, nucleotides et nucleic acida, est necessarium ad mineralization in ossa et dentes meos. Inducit minus anorexia, anemia rickets.
  • Selenium - an antioxidant defensionem necessaria ad corporis humani systema, immunomodulatory habet effectus, particeps pertinet moderari actiones thyroid Hormones. -Beck morbo defectus vestrum in Kashin (OSTEOARTHRITIS articulis apud plures deformitates, cuius extrema pars spina), Keshan morbus (endemicae myocardiopathy) hereditaria thrombastenia.
Tags: CCCVII kcal calorie contentus, chemica compositio nutritional valorem vitamins, mineralibus, quare ieiuno cibi utiles pullum breading fricta, exossis, unflavored, calories nutrimentum utilis proprietates Ieiunium cibum pulli fricta infriat exossis, unflavored

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