Code: BRC0274F
Description: Carne, boi, quarto traseiro, c/ gordura, grelhada, c/ molho de mostarda (creme de leite, suco de limão e mostarda) , c/ sal, << Meat, beef, hindquarter, with fat , grilled, with mustard sauce (cream milk, lemon sauce and mustard), with salt >>
Nutrient and weight values refer to the edible part of the food.
Instructions for entering values in calculation fields:
- In the 'Values per 100g' column, enter the desired quantity in grams and press OK.
- In the other columns, enter a value to be multiplied by the quantities in grams.
| Component | Units | Value for 100g | Piece/ Unit/ Slice (M) (110 g) |
|---|---|---|---|
| Energy | kJ | 1122 | 1233 |
| Energy | kcal | 270 | 296 |
| Moisture | g | 54,5 | 59,9 |
| Total carbohydrates | g | 2,07 | 2,28 |
| Available carbohydrates | g | 2,04 | 2,25 |
| Proteins | g | 23,2 | 25,5 |
| Lipids | g | 18,8 | 20,7 |
| Fiber | g | 0,03 | 0,03 |
| Alcohol | g | 0,00 | 0,00 |
| Ash | g | 1,49 | 1,63 |
| Cholesterol | mg | 92,0 | 101 |
| Total saturated fatty acids | g | 8,80 | 9,68 |
| Total monounsaturated fatty acids | g | 7,13 | 7,84 |
| Total polyunsaturated fatty acids | g | 0,32 | 0,36 |
| Trans fatty acids | g | 0,34 | 0,37 |
| Calcium | mg | 16,6 | 18,3 |
| Iron | mg | 2,14 | 2,36 |
| Sodium | mg | 282 | 311 |
| Magnesium | mg | 17,9 | 19,7 |
| Phosphor | mg | 192 | 211 |
| Potassium | mg | 294 | 323 |
| Manganese | mg | 0,01 | 0,01 |
| Zinc | mg | 4,80 | 5,28 |
| Copper | mg | 0,09 | 0,10 |
| Selenium | mcg | 0,02 | 0,02 |
| Vitamin A | mcg | 19,7 | 21,7 |
| Vitamin A | mcg | 19,1 | 21,0 |
| Vitamin D | mcg | 0,55 | 0,61 |
| Alpha-tocopherol (vitamin E) | mg | 0,87 | 0,96 |
| Thiamine | mg | 0,02 | 0,02 |
| Riboflavin | mg | 0,11 | 0,12 |
| Niacin | mg | 2,08 | 2,29 |
| Pyridoxine (B6) | mg | 0,09 | 0,10 |
| Cobalamin (B12) | mcg | 0,93 | 1,02 |
| Vitamin C | mg | 1,26 | 1,38 |
| Folate | mcg | 0,97 | 1,07 |
| Added salt | g | 0,45 | 0,50 |
| Added sugar | g | 0,00 | 0,00 |
| Added fat | g | - | - |
| Vegetable protein | g | - | - |
| Animal protein | g | - | - |
