Code: BRC1239B
Description: Thickened potato broth, with meat, with oil, without salt, Brazil(água, caldo de carne, batata liofilizada, c/ cebola, alho e óleo de soja, s/ sal), << Caldo de batata espessado (mel), c/ carne, c/ óleo, s/ sal, Brasil, , (water, beef broth, dried potato, with onion, garlic and soy oil, without salt) >>
Nutrient and weight values refer to the edible part of the food.

 

ComponentUnitsValue for 100 gStandard deviationMinimum ValueMaximum ValueNumber of data usedReferencesData type
EnergykJ154-----Calculado
Energykcal37-----Calculado
Moistureg90,4-----Calculadoic
Total carbohydratesg8,08-----Calculado
Available carbohydratesg7,10-----Calculado
Proteinsg1,03-----Calculadoic
Lipidsg0,22-----Calculadoic
Fiberg0,98-----Calculadoic
Alcoholg0,00-----Assumido
Ashg0,31-----Calculadoic
Cholesterolmg0,27-----Calculadoic
Total saturated fatty acidsg0,04-----Calculadoic
Total monounsaturated fatty acidsg0,05-----Calculadoic
Total polyunsaturated fatty acidsg0,12-----Calculadoic
Trans fatty acidsgtr-----Calculadoic
Calciummg2,57-----Calculadoic
Ironmg0,14-----Calculadoic
Sodiummg1,87-----Calculadoic
Magnesiummg3,94-----Calculadoic
Phosphormg18,0-----Calculadoic
Potassiummg155-----Calculadoic
Manganesemg0,05-----Calculadoic
Zincmg0,16-----Calculadoic
Coppermg0,04-----Calculadoic
Seleniummcg0,14-----Calculadoic
Vitamin Amcg0,01-----Calculadoic
Vitamin Amcg0,01-----Calculadoic
Vitamin Dmcg0,00-----Assumido
Alpha-tocopherol (vitamin E)mg0,01-----Calculadoic
Thiaminemg0,03-----Calculadoic
Riboflavinmgtr-----Calculadoic
Niacinmg0,02-----Calculadoic
Pyridoxine (B6)mg0,05-----Calculadoic
Cobalamin (B12) mcg0,02-----Calculadoic
Vitamin Cmg2,46-----Calculadoic
Folatemcg3,18-----Calculadoic
Added saltg0,00-----Calculadoic
Added sugarg0,00-----Assumido
Added fatg0,17-----Calculadoic
Vegetable proteing0,89-----Calculadoic
Animal proteing0,14-----Calculadoic
Raised Image
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)).