Contents
Et condimentum Ingredientia rubrum cepae et tubera (venandi)
| Red principalis condimentum | 750.0 (P.) |
| cepa | 238.0 (P.) |
| porcini fungos | 197.0 (P.) |
| animalis adipem | 45.0 (P.) |
| sicco albis vinum, | 100.0 (P.) |
| apium | 14.0 (P.) |
| margarine | 30.0 (P.) |
| tarragon | 10.0 (P.) |
Modum praeparationis
Sauteed subtiliter concisi cepe leviter fuerint. Recens fungos iurulenta quam praeexistunt coctum siccasque cocta fungos, incidi et Fry cum cepae bracteas 3-5 minutes. Amicum boletis amet Tum niger ruber piperis ponuntur consectetur condimentum coxit pro 10-15 minutes. In finem coctione, vinum est paratus album sicco condimentum addita est (p. CCCVI), concisi apio et Tarraconensis quod sit margarine. Et fieri potest sine vino oleoque condimentum elit frixam naturali et frixam cibum acetabula cutlets
Te potest creare tua sunt prae oculis habita consequat in consequat damnum de vitamins quod minutor per applicationem ad calculator.
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 | 12% | 6% | 836 g |
| proteins | 10.1 g | 76 g | 13.3% | 6.6% | 752 g |
| fats | 13.3 g | 56 g | 23.8% | 11.8% | 421 g |
| carbohydrates | 11.2 g | 219 g | 5.1% | 2.5% | 1955 g |
| organicum acida | 0.4 g | ~ | |||
| Tractus digestorius alimentorum fibra | 2.3 g | 20 g | 11.5% | 5.7% | 870 g |
| Aqua | 218.2 g | 2273 g | 9.6% | 4.8% | 1042 g |
| Ash | 1.7 g | ~ | |||
| Vitamins | |||||
| Vitaminum A, RE | XXXVIII μg, | XXXVIII μg, | 77.8% | 38.6% | 129 g |
| Retinol | 0.7 mg | ~ | |||
| Vitaminum B1, thiamine | 0.06 mg | 1.5 mg | 4% | 2% | 2500 g |
| Vitaminum B2, riboflavin | 0.3 mg | 1.8 mg | 16.7% | 8.3% | 600 g |
| Vitaminum b4, choline | 1.9 mg | 500 mg | 0.4% | 0.2% | 26316 g |
| Vitaminum B5, pantothenic | 0.5 mg | 5 mg | 10% | 5% | 1000 g |
| Vitaminum B6, Pyridoxinum | 0.07 mg | 2 mg | 3.5% | 1.7% | 2857 g |
| Vitaminum B9, folate | XXXVIII μg, | XXXVIII μg, | 3.3% | 1.6% | 3053 g |
| Vitaminum C, ascorbicis | 8.6 mg | 90 mg | 9.6% | 4.8% | 1047 g |
| Vitaminum E alpha Tocopherol, TE | 1.2 mg | 15 mg | 8% | 4% | 1250 g |
| Vitaminum H, biotin | XXXVIII μg, | XXXVIII μg, | 0.6% | 0.3% | 16667 g |
| Vitaminum P peccati, | 4.6766 mg | 20 mg | 23.4% | 11.6% | 428 g |
| niacin | 3 mg | ~ | |||
| macronutrients | |||||
| Kalium, K | 430.7 mg | 2500 mg | 17.2% | 8.5% | 580 g |
| Calcium, CA | 29.6 mg | 1000 mg | 3% | 1.5% | 3378 g |
| Silicon: Si | 0.2 mg | 30 mg | 0.7% | 0.3% | 15000 g |
| Calcium, Mg | 29 mg | 400 mg | 7.3% | 3.6% | 1379 g |
| Sodium, O | 36.5 mg | 1300 mg | 2.8% | 1.4% | 3562 g |
| Sulphuris S | 33.1 mg | 1000 mg | 3.3% | 1.6% | 3021 g |
| Phosphorum dictam impegit, P | 128.6 mg | 800 mg | 16.1% | 8% | 622 g |
| Carbon Cl | 18.3 mg | 2300 mg | 0.8% | 0.4% | 12568 g |
| vestigium elementa | |||||
| Aluminium, Al | XXXVIII μg, | ~ | |||
| Bohr, B. | XXXVIII μg, | ~ | |||
| Vanadium: V | XXXVIII μg, | ~ | |||
| Ferrum, FE | 2.2 mg | 18 mg | 12.2% | 6.1% | 818 g |
| IODUM ego | XXXVIII μg, | XXXVIII μg, | 2.8% | 1.4% | 3571 g |
| Cobalt, Co | XXXVIII μg, | XXXVIII μg, | 30% | 14.9% | 333 g |
| Calcium Li | XXXVIII μg, | ~ | |||
| Manganese, M | 0.1574 mg | 2 mg | 7.9% | 3.9% | 1271 g |
| Cuprum, Cu | XXXVIII μg, | XXXVIII μg, | 3.7% | 1.8% | 2695 g |
| Molybdenum, Mo. | XXXVIII μg, | XXXVIII μg, | 3% | 1.5% | 3333 g |
| Nickel, Nil | XXXVIII μg, | ~ | |||
| Ne, Sn | XXXVIII μg, | ~ | |||
| Rubidium: Rb | XXXVIII μg, | ~ | |||
| Selenium, Spyder, O | XXXVIII μg, | XXXVIII μg, | 0.4% | 0.2% | 27500 g |
| Premens Titana vobis | XXXVIII μg, | ~ | |||
| Fluor, F | XXXVIII μg, | XXXVIII μg, | 0.7% | 0.3% | 14652 g |
| Chrome, Cr | XXXVIII μg, | XXXVIII μg, | 4.4% | 2.2% | 2273 g |
| Cadmiae, Zn | 0.3936 mg | 12 mg | 3.3% | 1.6% | 3049 g |
| digestibilia carbohydrates | |||||
| Amulum et dextrins | 2.8 g | ~ | |||
| Et mono- disaccharides (sugars) | 6.3 g | max г 100 |
De industria enim valorem CXI kcal.
Liquamine cum rubrum cepae et tubera (venandi) sicut dives in vitamins et mineralibus, vitamins A - 77,8%, Vitaminum B2 - 16,7%, Vitaminum P - 23,4%, sac - 17,2%, phosphoro - 16,1%, ferrum - XII, II, XXX%, cobalt - 12,2%
- Vitaminum A reus est normalis progressionem, generatiua munus, salutis cutis et oculi comparamus, et parentur facit.
- 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 P participat redox motus industria metabolismi. Defectum Vitaminum attractio fit statu normali distractis cute sjstema gastrointestinal tractus.
- potassium quae praecipue Cocci ion concurrit ordinandus aquam acido electrolyticae temperamentum participat processus lateralis motus moderatione adgreditur.
- 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.
- Ferrum pars munera proteins quod ex variis, comprehendo ipsum. Onerariis participat electrons oxygeni motus efficit et effectionem peroxidation redox cursus. Defectus anemia usibus conducit, et muscularem Mioglobina deficientem LENTITUDO aucta labore myocardiopathy, atrophic GASTRITIS.
- Cobaltum Vitaminum B12 est pars. Pingue acidum enzymes operatur et metabolismus et folic acidum metabolismi.
Et calorie contentus INGREDIENTS Rubrum chemica compositio consequat condimentum elit cum fungos et (venandi) Per C g
- CCL kcal
- CCL kcal
- CCL kcal
- CCL kcal
- CCL kcal
- CCL kcal
- CCL kcal
Tags: Quam ad coques, contentus calories 201,5 kcal, chemical compositionem, nutritionis valorem, quod vitamins, mineralibus, condimentum in coctione modum Rubrum et fungos cepe (venandi), recipe, calories, nutrients