Nutritionis valorem et chemical compositionem.
Quod ostendit in mensa contentus de nutrimentum (calories, proteins, torcularia, carbohydrates, vitamins quod minutor) per P. 100 EDULIS pars.
| Magnesium | Quantity | ** Norm | % C g ad normam | % C kcal ad normam | C% normalis |
| caloric valorem | CCL kcal | CCL kcal | 3.3% | 5.9% | 3007 g |
| proteins | 0.28 g | 76 g | 0.4% | 0.7% | 27143 g |
| fats | 0.42 g | 56 g | 0.8% | 1.4% | 13333 g |
| carbohydrates | 11.61 g | 219 g | 5.3% | 9.5% | 1886 g |
| Tractus digestorius alimentorum fibra | 2.8 g | 20 g | 14% | 25% | 714 g |
| Aqua | 84.63 g | 2273 g | 3.7% | 6.6% | 2686 g |
| Ash | 0.26 g | ~ | |||
| Vitamins | |||||
| Vitaminum A, RE | XXXVIII μg, | XXXVIII μg, | 0.2% | 0.4% | 45000 g |
| Beta Carotene | 0.017 mg | 5 mg | 0.3% | 0.5% | 29412 g |
| beta Cryptoxanthin | XXXVIII μg, | ~ | |||
| + Lutein Zeaxanthin | XXXVIII μg, | ~ | |||
| Vitaminum B1, thiamine | 0.017 mg | 1.5 mg | 1.1% | 2% | 8824 g |
| Vitaminum B2, riboflavin | 0.011 mg | 1.8 mg | 0.6% | 1.1% | 16364 g |
| Vitaminum b4, choline | 3.4 mg | 500 mg | 0.7% | 1.3% | 14706 g |
| Vitaminum B5, pantothenic | 0.046 mg | 5 mg | 0.9% | 1.6% | 10870 g |
| Vitaminum B6, Pyridoxinum | 0.046 mg | 2 mg | 2.3% | 4.1% | 4348 g |
| Vitaminum B9, folate | XXXVIII μg, | XXXVIII μg, | 0.3% | 0.5% | 40000 g |
| Vitaminum C, ascorbicis | 0.3 mg | 90 mg | 0.3% | 0.5% | 30000 g |
| Vitaminum E alpha Tocopherol, TE | 0.05 mg | 15 mg | 0.3% | 0.5% | 30000 g |
| Vitaminum K, phylloquinone | XXXVIII μg, | XXXVIII μg, | 0.6% | 1.1% | 17143 g |
| Vitaminum P peccati, | 0.061 mg | 20 mg | 0.3% | 0.5% | 32787 g |
| macronutrients | |||||
| Kalium, K | 93 mg | 2500 mg | 3.7% | 6.6% | 2688 g |
| Calcium, CA | 5 mg | 1000 mg | 0.5% | 0.9% | 20000 g |
| Calcium, Mg | 3 mg | 400 mg | 0.8% | 1.4% | 13333 g |
| Sodium, O | 1 mg | 1300 mg | 0.1% | 0.2% | 130000 g |
| Sulphuris S | 2.8 mg | 1000 mg | 0.3% | 0.5% | 35714 g |
| Phosphorum dictam impegit, P | 8 mg | 800 mg | 1% | 1.8% | 10000 g |
| vestigium elementa | |||||
| Ferrum, FE | 0.17 mg | 18 mg | 0.9% | 1.6% | 10588 g |
| Manganese, M | 0.142 mg | 2 mg | 7.1% | 12.7% | 1408 g |
| Cuprum, Cu | XXXVIII μg, | XXXVIII μg, | 4.6% | 8.2% | 2174 g |
| Selenium, Spyder, O | XXXVIII μg, | XXXVIII μg, | 0.5% | 0.9% | 18333 g |
| Cadmiae, Zn | 0.04 mg | 12 mg | 0.3% | 0.5% | 30000 g |
| digestibilia carbohydrates | |||||
| Et mono- disaccharides (sugars) | 11.61 g | max г 100 | |||
| Essentialis amino acida | |||||
| arginine * | 0.009 g | ~ | |||
| valine | 0.013 g | ~ | |||
| histidine * | 0.004 g | ~ | |||
| isoleucine | 0.011 g | ~ | |||
| leucine | 0.017 g | ~ | |||
| lysine | 0.018 g | ~ | |||
| methionine | 0.003 g | ~ | |||
| threonine | 0.01 g | ~ | |||
| tryptophan | 0.003 g | ~ | |||
| phenylalanine | 0.008 g | ~ | |||
| Replaceable amino acida | |||||
| alanine | 0.01 g | ~ | |||
| acidum aspartic | 0.049 g | ~ | |||
| Hordeum vulgare | 0.011 g | ~ | |||
| glutamic acidum | 0.029 g | ~ | |||
| Hordeum vulgare | 0.01 g | ~ | |||
| serine | 0.011 g | ~ | |||
| tyrosine | 0.005 g | ~ | |||
| cysteine | 0.004 g | ~ | |||
| Saturatioribus pingue acida | |||||
| Saturatioribus pingue acida | 0.068 g | max г 18.7 | |||
| XII: 12 Lauric | 0.001 g | ~ | |||
| XIV: 14 Mirístico | 0.002 g | ~ | |||
| XVI: 16 Palmitic | 0.056 g | ~ | |||
| XVIII: 18 stearin | 0.009 g | ~ | |||
| Monounsaturated pingue acida | 0.017 g | min г 16.8 | 0.1% | 0.2% | |
| XVI: I Palmitoleic | 0.001 g | ~ | |||
| XVIII: Olein I (IX-Omega) | 0.016 g | ~ | |||
| Polyunsaturated pingue acida | 0.122 g | ut ex 11.2 20.6 | 1.1% | 2% | |
| XVIII: II Linoleic | 0.101 g | ~ | |||
| XVIII: III linolenic | 0.021 g | ~ | |||
| 3 omega fatty acida, | 0.021 g | ut ex 0.9 3.7 | 2.3% | 4.1% | |
| 6 omega fatty acida, | 0.101 g | ut ex 4.7 16.8 | 2.1% | 3.8% |
De industria enim valorem CXI kcal.
- crustae calicem CXXV g = (LV kcal)
Tags: calorie contenta 56 kcal, compositio chemica, valor nutritionis, vitamins, mineralia, quae sunt fructus Proin pomi cocti sine cortices, calories, nutrimenta, proprietates utiles pomi sine cortices, in Proin cocti