Estados Unidos — USDA FoodData Central
Snacks, corn-based, extruded, chips, barbecue-flavor
Composición nutricional por 100 g · Snacks.
Una referencia neutral de nutrientes — no es un consejo veterinario ni dietético.
Nutrientes (60)
| Nutriente | Valor | Unidad |
|---|---|---|
| Energy | 2188 | kJ |
| Folic acid | 0 | UG |
| Folate, DFE | 39 | UG |
| Retinol | 0 | UG |
| Vitamin A, RAE | 31 | UG |
| Protein | 7 | G |
| Ash | 2.8 | G |
| Fiber, total dietary | 5.2 | G |
| Iron, Fe | 1.54 | MG |
| Magnesium, Mg | 77 | MG |
| Phosphorus, P | 207 | MG |
| Sodium, Na | 763 | MG |
| Copper, Cu | 0.166 | MG |
| Manganese, Mn | 0.774 | MG |
| Vitamin A, IU | 611 | IU |
| Vitamin C, total ascorbic acid | 1.7 | MG |
| Thiamin | 0.075 | MG |
| Riboflavin | 0.21 | MG |
| Folate, total | 39 | UG |
| Vitamin B-12 | 0 | UG |
| Folate, food | 39 | UG |
| Tryptophan | 0.063 | G |
| Threonine | 0.279 | G |
| Methionine | 0.134 | G |
| Phenylalanine | 0.333 | G |
| Tyrosine | 0.273 | G |
| Alanine | 0.475 | G |
| Glutamic acid | 1.243 | G |
| Glycine | 0.293 | G |
| Proline | 0.521 | G |
| Cholesterol | 0 | MG |
| Fatty acids, total saturated | 4.46 | G |
| MUFA 16:1 | 0.09 | G |
| Total lipid (fat) | 32.7 | G |
| Carbohydrate, by difference | 56.2 | G |
| Energy | 523 | KCAL |
| Water | 1.2 | G |
| Calcium, Ca | 131 | MG |
| Potassium, K | 236 | MG |
| Zinc, Zn | 1.06 | MG |
| Isoleucine | 0.277 | G |
| Leucine | 0.747 | G |
| Lysine | 0.284 | G |
| Cystine | 0.119 | G |
| Valine | 0.357 | G |
| Arginine | 0.373 | G |
| Histidine | 0.2 | G |
| Aspartic acid | 0.586 | G |
| Serine | 0.337 | G |
| Niacin | 1.645 | MG |
| Pantothenic acid | 0.143 | MG |
| Vitamin B-6 | 0.23 | MG |
| SFA 16:0 | 3.51 | G |
| SFA 18:0 | 0.96 | G |
| MUFA 18:1 | 9.39 | G |
| PUFA 18:2 | 14.94 | G |
| PUFA 18:3 | 1.23 | G |
| Fatty acids, total monounsaturated | 9.48 | G |
| Fatty acids, total polyunsaturated | 16.17 | G |
| Selenium, Se | 4.1 | UG |
Fuente
USDA FoodData Central — Foundation Foods / SR Legacy (CC0, public domain). Código de alimento 167538. Fuente original.
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