Deutschland — BLS
Kasseler Rippenspeer gebraten im Ofen, mit Sahnesauce von dunkler/brauner Grundsauce
Nährstoffzusammensetzung je 100 g · Dishes, mostly animal-based.
Eine neutrale Nährstoffreferenz — keine tierärztliche oder ernährungsbezogene Beratung.
Nährstoffe (131)
| Nährstoff | Wert | Einheit |
|---|---|---|
| Energy (kilojoule) | 553 | kJ |
| Energy (kilocalorie) | 132 | kcal |
| Water | 74 | g |
| Protein (Nx6.25) | 12.44 | g |
| Fat | 7.8 | g |
| Carbohydrate, available | 2.98 | g |
| Fibre, dietary, total | 0.19 | g |
| Alcohol (Ethanol) | 0 | g |
| Organic acids, total | 0.05 | g |
| Ash | 1.6 | g |
| Vitamin A, retinol equivalents (RE) | 18 | µg |
| Vitamin A, retinol activity equivalents (RAE) | 17 | µg |
| Retinol | 16.4 | µg |
| Beta-carotene | 10 | µg |
| Carotenoids, excluding beta-carotene | 0 | µg |
| Vitamin D | 0.05 | µg |
| Vitamin D3 (cholecalciferol) | 0.05 | µg |
| Vitamin D2 (ergocalciferol) | 0 | µg |
| Vitamin E (alpha-tocopherol) | 0.616 | mg |
| Alpha-tocopherol | 0.616 | mg |
| Beta-tocopherol | 0 | mg |
| Gamma-tocopherol | 0.78 | mg |
| Delta-tocopherol | 0 | mg |
| Alpha-tocotrienol | 0 | mg |
| Vitamin K | 4 | µg |
| Vitamin K1 (phylloquinone) | 3 | µg |
| Vitamin K2 (menaquinone) | 1.5 | µg |
| Vitamin B1 (thiamine) | 0.08 | mg |
| Vitamin B2 (riboflavin) | 0.08 | mg |
| Niacin equivalents | 4.5 | mg |
| Niacin | 1.9 | mg |
| Pantothenic acid | 0.16 | mg |
| Vitamin B6 | 133 | µg |
| Biotin | 0.2 | µg |
| Folate equivalent | 1 | µg |
| Folate | 1 | µg |
| Folic acid, synthetic | 0 | µg |
| Vitamin B12 (cobalamin) | 0.1 | µg |
| Vitamin C | 0 | mg |
| Salt (sodium chloride) | 1.2 | g |
| Sodium | 500 | mg |
| Chloride | 600 | mg |
| Potassium | 133 | mg |
| Calcium | 9 | mg |
| Magnesium | 8 | mg |
| Phosphorus | 65 | mg |
| Sulphur | 4 | mg |
| Iron | 0.4 | mg |
| Zinc | 1.03 | mg |
| Iodide | 1 | µg |
| Copper | 30 | µg |
| Manganese | 18 | µg |
| Fluoride | 30 | µg |
| Chromium | 0 | µg |
| Molybdenum | 0.7 | µg |
| Acetic acid | 0.04 | g |
| Citric acid | 0.006 | g |
| Lactic acid | 0 | g |
| Malic acid | 0 | g |
| Tartaric acid | 0 | g |
| Polyols, total | 0 | g |
| Mannitol | 0 | g |
| Sorbitol | 0 | g |
| Xylitol | 0 | g |
| Monosaccharides, total | 0 | g |
| Glucose | 0 | g |
| Fructose | 0 | g |
| Galactose | 0 | g |
| Disaccharides, total | 0.46 | g |
| Sucrose | 0.312 | g |
| Maltose | 0.00629 | g |
| Lactose | 0.142 | g |
| Sugars (mono- and disaccharides), total | 0.46 | g |
| Starch (starch, glycogen, dextrins) | 2.52 | g |
| Fatty acids, saturated, total | 2.2 | g |
| Fatty acid C4:0 (butyric acid) | 0.046 | g |
| Fatty acid C6:0 (caproic acid) | 0.013 | g |
| Fatty acid C8:0 (caprylic acid) | 0.014 | g |
| Fatty acid C10:0 (capric acid) | 0.028 | g |
| Fatty acid C12:0 (lauric acid) | 0.035 | g |
| Fatty acid C14:0 (myristic acid) | 0.179 | g |
| Fatty acid C15:0 (pentadecylic acid) | 0.0012 | g |
| Fatty acid C16:0 (palmitic acid) | 1.2 | g |
| Fatty acid C17:0 (margaric acid) | 0.0082 | g |
| Fatty acid C18:0 (stearic acid) | 0.68 | g |
| Fatty acid C20:0 (arachidic acid) | 0.02 | g |
| Fatty acid C22:0 (behenic acid) | 0.01 | g |
| Fatty acid C24:0 (lignoceric acid) | 0 | g |
| Fatty acids, monounsaturated, total | 3.2 | g |
| Fatty acid C14:1 n-5 cis (myristoleic acid) | 0 | g |
| Fatty acid C16:1 n-7 cis (palmitoleic acid) | 0.13 | g |
| Fatty acid C18:1 n-7 cis (vaccenic acid) | 0.0894 | g |
| Fatty acid C18:1 n-9 cis (oleic acid) | 2.9 | g |
| Fatty acid C20:1 n-9 cis (gondoic acid) | 0.03 | g |
| Fatty acid C22:1 n-9 cis (erucic acid) | 0.01 | g |
| Fatty acids, polyunsaturated, total | 1.02 | g |
| Fatty acids, polyunsaturated, n-3 (omega-3), total | 0.24 | g |
| Fatty acid C18:3 n-3 all-cis (alpha-linolenic acid) | 0.23 | g |
| Fatty acid C18:4 n-3 all-cis (stearidonic acid) | 0.0006 | g |
| Fatty acid C20:5 n-3 all-cis (eicosapentanoic acid) | 0.0018 | g |
| Fatty acid C22:5 n-3 all-cis (docosapentanoic acid) | 0.003 | g |
| Fatty acid C22:6 n-3 all-cis (docosahexanoic acid) | 0.0005 | g |
| Fatty acids, polyunsaturated, n-6 (omega-6), total | 0.78 | g |
| Fatty acid C18:2 n-6 cis,cis (linoleic acid) | 0.75 | g |
| Fatty acid C18:2 conjugated, cis 9,trans 11 (conjugated linoleic acid) | 0.003 | g |
| Fatty acid C18:3 n-6 all-cis (gamma-linolenic acid) | 0.001 | g |
| Fatty acid C20:2 n-6 cis,cis (eicosadienoic acid) | 0.0195 | g |
| Fatty acid C20:3 n-6 all-cis (dihomo-gamma-linolenic acid) | 0.0058 | g |
| Fatty acid C20:4 n-6 all-cis (arachidonic acid) | 0.0062 | g |
| Fatty acids, others | 0.28 | g |
| Cholesterol | 39.7 | mg |
| Amino acids, essential, total | 5.48 | g |
| Alanine | 0.74 | g |
| Arginine | 0.95 | g |
| Aspartic acid, including asparagine | 1.14 | g |
| Cysteine | 0.141 | g |
| Glutamic acid, including glutamine | 2.1 | g |
| Glycine | 0.6 | g |
| Histidine | 0.51 | g |
| Isoleucine | 0.61 | g |
| Leucine | 0.99 | g |
| Lysine | 1.09 | g |
| Methionine | 0.37 | g |
| Phenylalanine | 0.52 | g |
| Proline | 0.58 | g |
| Serine | 0.54 | g |
| Threonine | 0.59 | g |
| Tryptophan | 0.156 | g |
| Tyrosine | 0.46 | g |
| Valine | 0.64 | g |
| Nitrogen, total | 2 | g |
Quelle
Max Rubner-Institut — Bundeslebensmittelschlüssel (BLS), deutsche Nährstoffdatenbank (CC BY 4.0). Lebensmittelcode Y302113. Originalquelle.
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