Francia — ANSES CIQUAL
Scampi, breaded, fried
Composición nutricional por 100 g · meat, egg and fish.
Una referencia neutral de nutrientes — no es un consejo veterinario ni dietético.
Nutrientes (49)
| Nutriente | Valor | Unidad |
|---|---|---|
| Energy, Regulation EU No 1169/2011 | 1180 | kJ/100g |
| Energy, Regulation EU No 1169/2011 | 282 | kcal/100g |
| Energy, N x Jones' factor, with fibres | 1180 | kJ/100g |
| Energy, N x Jones' factor, with fibres | 282 | kcal/100g |
| Water | 44.6 | g/100g |
| Protein | 10.9 | g/100g |
| Protein, crude, N x 6.25 | 10.9 | g/100g |
| Carbohydrate | 29 | g/100g |
| Fat | 13.6 | g/100g |
| fructose | 0 | g/100g |
| glucose | 0 | g/100g |
| lactose | 0 | g/100g |
| maltose | 0 | g/100g |
| sucrose | 0 | g/100g |
| Starch | 29 | g/100g |
| Polyols | 0 | g/100g |
| Ash | 2.12 | g/100g |
| Alcohol | 0 | g/100g |
| Organic acids | 0 | g/100g |
| FA saturated | 1.5 | g/100g |
| FA mono | 4.1 | g/100g |
| FA poly | 7.3 | g/100g |
| FA 20:5 5c,8c,11c,14c,17c (n-3) EPA | 0.24 | g/100g |
| FA 22:6 4c,7c,10c,13c,16c,19c (n-3) DHA | 0.06 | g/100g |
| Cholesterol | 110 | mg/100g |
| Salt | 1.65 | g/100g |
| Chloride | 610 | mg/100g |
| Copper | 0.16 | mg/100g |
| Iron | 1.7 | mg/100g |
| Iodine | 41 | µg/100g |
| Magnesium | 24 | mg/100g |
| Manganese | 0.35 | mg/100g |
| Phosphorus | 310 | mg/100g |
| Potassium | 130 | mg/100g |
| Selenium | 17 | µg/100g |
| Sodium | 660 | mg/100g |
| Zinc | 0.6 | mg/100g |
| Retinol | 0 | µg/100g |
| Beta-carotene | 0 | µg/100g |
| Vitamin D | 0 | µg/100g |
| Vitamin E | 0 | mg/100g |
| Vitamin C | 0 | mg/100g |
| Vitamin B1 or Thiamin | 0.11 | mg/100g |
| Vitamin B2 or Riboflavin | 0.04 | mg/100g |
| Vitamin B3 or Niacin | 1.2 | mg/100g |
| Vitamin B5 or Pantothenic acid | 0.26 | mg/100g |
| Vitamin B6 | 0.09 | mg/100g |
| Vitamin B9 or Folate | 0 | µg/100g |
| Vitamin B12 | 1 | µg/100g |
| Sugars | — | g/100g |
| Fibres | — | g/100g |
Fuente
ANSES CIQUAL — tabla de composición de alimentos francesa (Licence Ouverte / Etalab 2.0). Código de alimento 10012. Fuente original.
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