Francia — ANSES CIQUAL
Celery stalk, cooked
Composición nutricional por 100 g · fruits, vegetables, legumes and nuts.
Una referencia neutral de nutrientes — no es un consejo veterinario ni dietético.
Nutrientes (53)
| Nutriente | Valor | Unidad |
|---|---|---|
| Water | 94.1 | g/100g |
| Protein | 0.83 | g/100g |
| Protein, crude, N x 6.25 | 0.83 | g/100g |
| Carbohydrate | 1.2 | g/100g |
| Fat | 0.16 | g/100g |
| Sugars | 1.2 | g/100g |
| fructose | 0.52 | g/100g |
| glucose | 0.56 | g/100g |
| lactose | 0 | g/100g |
| maltose | 0 | g/100g |
| sucrose | 0.11 | g/100g |
| Fibres | 1.6 | g/100g |
| Ash | 0.9 | g/100g |
| Alcohol | 0 | g/100g |
| FA saturated | 0.04 | g/100g |
| FA mono | 0.03 | g/100g |
| FA poly | 0.075 | g/100g |
| FA 4:0 | 0 | g/100g |
| FA 6:0 | 0 | g/100g |
| FA 8:0 | 0 | g/100g |
| FA 10:0 | 0 | g/100g |
| FA 12:0 | 0 | g/100g |
| FA 14:0 | 0.001 | g/100g |
| FA 16:0 | 0.035 | g/100g |
| FA 18:0 | 0.004 | g/100g |
| FA 20:5 5c,8c,11c,14c,17c (n-3) EPA | 0 | g/100g |
| FA 22:6 4c,7c,10c,13c,16c,19c (n-3) DHA | 0 | g/100g |
| Cholesterol | 0 | mg/100g |
| Salt | 0.23 | g/100g |
| Calcium | 53.3 | mg/100g |
| Copper | 0.059 | mg/100g |
| Iron | 0.42 | mg/100g |
| Iodine | 0.3 | µg/100g |
| Magnesium | 9 | mg/100g |
| Manganese | 0.11 | mg/100g |
| Phosphorus | 25 | mg/100g |
| Potassium | 284 | mg/100g |
| Selenium | 2.58 | µg/100g |
| Sodium | 91 | mg/100g |
| Zinc | 0.077 | mg/100g |
| Retinol | 0 | µg/100g |
| Beta-carotene | 313 | µg/100g |
| Vitamin D | 0 | µg/100g |
| Vitamin E | 0.35 | mg/100g |
| Vitamin K1 | 37.8 | µg/100g |
| Vitamin C | 6.1 | mg/100g |
| Vitamin B1 or Thiamin | 0.023 | mg/100g |
| Vitamin B2 or Riboflavin | 0.07 | mg/100g |
| Vitamin B3 or Niacin | 0.37 | mg/100g |
| Vitamin B5 or Pantothenic acid | 0.32 | mg/100g |
| Vitamin B6 | 0.086 | mg/100g |
| Vitamin B9 or Folate | 33 | µg/100g |
| Vitamin B12 | 0 | µg/100g |
| Organic acids | — | g/100g |
Fuente
ANSES CIQUAL — tabla de composición de alimentos francesa (Licence Ouverte / Etalab 2.0). Código de alimento 20024. Fuente original.
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