Francia — ANSES CIQUAL
Black pudding (blood sausage), refrigerated
Composición nutricional por 100 g · meat, egg and fish.
Una referencia neutral de nutrientes — no es un consejo veterinario ni dietético.
Nutrientes (50)
| Nutriente | Valor | Unidad |
|---|---|---|
| Energy, Regulation EU No 1169/2011 | 1300 | kJ/100g |
| Energy, Regulation EU No 1169/2011 | 313 | kcal/100g |
| Energy, N x Jones' factor, with fibres | 1300 | kJ/100g |
| Energy, N x Jones' factor, with fibres | 313 | kcal/100g |
| Water | 56 | g/100g |
| Protein | 12.2 | g/100g |
| Protein, crude, N x 6.25 | 12.2 | g/100g |
| Carbohydrate | 4.5 | g/100g |
| Fat | 27.1 | g/100g |
| Sugars | 1.12 | g/100g |
| lactose | 0.8 | g/100g |
| Starch | 0.56 | g/100g |
| Fibres | 1.42 | g/100g |
| Polyols | 0 | g/100g |
| Ash | 1.85 | g/100g |
| Alcohol | 0 | g/100g |
| FA saturated | 9.57 | g/100g |
| FA mono | 10.9 | g/100g |
| FA poly | 3.5 | g/100g |
| FA 4:0 | 0.06 | g/100g |
| FA 6:0 | 0.05 | g/100g |
| FA 8:0 | 0.03 | g/100g |
| FA 10:0 | 0.038 | g/100g |
| FA 12:0 | 0.04 | g/100g |
| FA 14:0 | 0.36 | g/100g |
| FA 16:0 | 5.78 | g/100g |
| FA 18:0 | 3.15 | g/100g |
| FA 18:2 9c,12c (n-6) | 2.92 | g/100g |
| FA 18:3 c9,c12,c15 (n-3) | 0.22 | g/100g |
| Cholesterol | 82.5 | mg/100g |
| Salt | 1.29 | g/100g |
| Calcium | 22.4 | mg/100g |
| Copper | 0.3 | mg/100g |
| Iron | 17.4 | mg/100g |
| Iodine | 5 | µg/100g |
| Magnesium | 6.84 | mg/100g |
| Manganese | 0.2 | mg/100g |
| Phosphorus | 137 | mg/100g |
| Potassium | 162 | mg/100g |
| Selenium | 8 | µg/100g |
| Sodium | 574 | mg/100g |
| Zinc | 0.37 | mg/100g |
| Vitamin D | 0.25 | µg/100g |
| Vitamin E | 0.12 | mg/100g |
| Vitamin B1 or Thiamin | 0.034 | mg/100g |
| Vitamin B2 or Riboflavin | 0.13 | mg/100g |
| Vitamin B3 or Niacin | 0.41 | mg/100g |
| Vitamin B6 | 0.1 | mg/100g |
| Vitamin B9 or Folate | 2.22 | µg/100g |
| Vitamin B12 | 0.19 | µg/100g |
| Organic acids | — | g/100g |
Fuente
ANSES CIQUAL — tabla de composición de alimentos francesa (Licence Ouverte / Etalab 2.0). Código de alimento 8703. Fuente original.
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