Deutschland — BLS
Rindfleisch gekocht
Nährstoffzusammensetzung je 100 g · Dishes, mostly animal-based.
Eine neutrale Nährstoffreferenz — keine tierärztliche oder ernährungsbezogene Beratung.
Nährstoffe (108)
| Nährstoff | Wert | Einheit |
|---|---|---|
| Energy (kilojoule) | 702 | kJ |
| Energy (kilocalorie) | 167 | kcal |
| Water | 65 | g |
| Protein (Nx6.25) | 26.17 | g |
| Fat | 6.9 | g |
| Carbohydrate, available | 0.04 | g |
| Fibre, dietary, total | 0.1 | g |
| Alcohol (Ethanol) | 0 | g |
| Organic acids, total | 0.007 | g |
| Ash | 1.5 | g |
| Vitamin A, retinol equivalents (RE) | 9 | µg |
| Vitamin A, retinol activity equivalents (RAE) | 7 | µg |
| Retinol | 4 | µg |
| Beta-carotene | 32 | µg |
| Vitamin D | 0.421 | µg |
| Vitamin D3 (cholecalciferol) | 0.421 | µg |
| Vitamin D2 (ergocalciferol) | 0 | µg |
| Vitamin E (alpha-tocopherol) | 0.5 | mg |
| Alpha-tocopherol | 0.5 | mg |
| Vitamin K | 10 | µg |
| Vitamin K1 (phylloquinone) | 10 | µg |
| Vitamin K2 (menaquinone) | 0 | µg |
| Vitamin B1 (thiamine) | 0.074 | mg |
| Vitamin B2 (riboflavin) | 0.254 | mg |
| Niacin equivalents | 11.5 | mg |
| Niacin | 6.1 | mg |
| Pantothenic acid | 0.96 | mg |
| Vitamin B6 | 208 | µg |
| Folate equivalent | 3.8 | µg |
| Folate | 3.8 | µg |
| Folic acid, synthetic | 0 | µg |
| Vitamin B12 (cobalamin) | 1.4 | µg |
| Vitamin C | 1.237 | mg |
| Salt (sodium chloride) | 0.24 | g |
| Sodium | 96 | mg |
| Chloride | 2 | mg |
| Potassium | 399 | mg |
| Calcium | 9 | mg |
| Magnesium | 26 | mg |
| Phosphorus | 220 | mg |
| Iron | 3 | mg |
| Zinc | 6.85 | mg |
| Iodide | 2.6 | µg |
| Copper | 98 | µg |
| Manganese | 13 | µg |
| Fluoride | 26 | µg |
| Chromium | 5.26 | µg |
| Molybdenum | 0 | µg |
| Citric acid | 0 | g |
| Lactic acid | 0 | g |
| Malic acid | 0.006 | g |
| Tartaric acid | 0 | g |
| Polyols, total | 0 | g |
| Mannitol | 0 | g |
| Sorbitol | 0 | g |
| Xylitol | 0 | g |
| Monosaccharides, total | 0.03 | g |
| Glucose | 0.02 | g |
| Fructose | 0.01 | g |
| Galactose | 0 | g |
| Disaccharides, total | 0.005 | g |
| Sucrose | 0.005 | g |
| Maltose | 0 | g |
| Lactose | 0 | g |
| Sugars (mono- and disaccharides), total | 0.04 | g |
| Starch (starch, glycogen, dextrins) | 0 | g |
| Fatty acids, saturated, total | 3 | g |
| Fatty acid C10:0 (capric acid) | 0.061 | g |
| Fatty acid C12:0 (lauric acid) | 0.061 | g |
| Fatty acid C14:0 (myristic acid) | 0.194 | g |
| Fatty acid C16:0 (palmitic acid) | 1.7 | g |
| Fatty acid C17:0 (margaric acid) | 0.066 | g |
| Fatty acid C18:0 (stearic acid) | 0.942 | g |
| Fatty acid C20:0 (arachidic acid) | 0 | g |
| Fatty acids, monounsaturated, total | 3.1 | g |
| Fatty acid C16:1 n-7 cis (palmitoleic acid) | 0.284 | g |
| Fatty acid C18:1 n-9 cis (oleic acid) | 2.7 | g |
| Fatty acid C20:1 n-9 cis (gondoic acid) | 0.115 | g |
| Fatty acids, polyunsaturated, total | 0.375 | g |
| Fatty acids, polyunsaturated, n-3 (omega-3), total | 0.085 | g |
| Fatty acid C18:3 n-3 all-cis (alpha-linolenic acid) | 0.085 | g |
| Fatty acid C20:5 n-3 all-cis (eicosapentanoic acid) | 0 | g |
| Fatty acid C22:5 n-3 all-cis (docosapentanoic acid) | 0 | g |
| Fatty acid C22:6 n-3 all-cis (docosahexanoic acid) | 0 | g |
| Fatty acids, polyunsaturated, n-6 (omega-6), total | 0.29 | g |
| Fatty acid C18:2 n-6 cis,cis (linoleic acid) | 0.236 | g |
| Fatty acid C20:4 n-6 all-cis (arachidonic acid) | 0.054 | g |
| Cholesterol | 74.6 | mg |
| Amino acids, essential, total | 12.65 | g |
| Alanine | 1.97 | g |
| Arginine | 1.79 | g |
| Aspartic acid, including asparagine | 2.78 | g |
| Cysteine | 0.337 | g |
| Glutamic acid, including glutamine | 4.88 | g |
| Glycine | 1.83 | g |
| Histidine | 0.99 | g |
| Isoleucine | 1.48 | g |
| Leucine | 2.42 | g |
| Lysine | 2.5 | g |
| Methionine | 0.743 | g |
| Phenylalanine | 1.22 | g |
| Proline | 1.44 | g |
| Serine | 1.25 | g |
| Threonine | 1.35 | g |
| Tryptophan | 0.323 | g |
| Tyrosine | 0.99 | g |
| Valine | 1.62 | g |
| Nitrogen, total | 4.2 | g |
Quelle
Max Rubner-Institut — Bundeslebensmittelschlüssel (BLS), deutsche Nährstoffdatenbank (CC BY 4.0). Lebensmittelcode Y180512. Originalquelle.
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