Germania — BLS
Boeuf a la mode mit Sauce (marinierter Schmorbraten)
Composizione nutrizionale per 100 g · Dishes, mostly animal-based.
Un riferimento nutrizionale neutrale — non un parere veterinario o dietetico.
Nutrienti (131)
| Nutriente | Valore | Unità |
|---|---|---|
| Energy (kilojoule) | 460 | kJ |
| Energy (kilocalorie) | 111 | kcal |
| Water | 79 | g |
| Protein (Nx6.25) | 8.1 | g |
| Fat | 6.3 | g |
| Carbohydrate, available | 1.8 | g |
| Fibre, dietary, total | 1.2 | g |
| Alcohol (Ethanol) | 1.61 | g |
| Organic acids, total | 0.22 | g |
| Ash | 1.1 | g |
| Vitamin A, retinol equivalents (RE) | 172 | µg |
| Vitamin A, retinol activity equivalents (RAE) | 87 | µg |
| Retinol | 1.3 | µg |
| Beta-carotene | 909 | µg |
| Carotenoids, excluding beta-carotene | 232 | µg |
| Vitamin D | 0.14 | µg |
| Vitamin D3 (cholecalciferol) | 0.14 | µg |
| Vitamin D2 (ergocalciferol) | 0 | µg |
| Vitamin E (alpha-tocopherol) | 0.6 | mg |
| Alpha-tocopherol | 0.6 | mg |
| Beta-tocopherol | 0.01 | mg |
| Gamma-tocopherol | 0.44 | mg |
| Delta-tocopherol | 0.02 | mg |
| Alpha-tocotrienol | 0.011 | mg |
| Vitamin K | 34 | µg |
| Vitamin K1 (phylloquinone) | 34 | µg |
| Vitamin K2 (menaquinone) | 0 | µg |
| Vitamin B1 (thiamine) | 0.04 | mg |
| Vitamin B2 (riboflavin) | 0.09 | mg |
| Niacin equivalents | 3.9 | mg |
| Niacin | 2.2 | mg |
| Pantothenic acid | 0.42 | mg |
| Vitamin B6 | 120 | µg |
| Biotin | 0 | µg |
| Folate equivalent | 16 | µg |
| Folate | 16 | µg |
| Folic acid, synthetic | 0 | µg |
| Vitamin B12 (cobalamin) | 0.4 | µg |
| Vitamin C | 9 | mg |
| Salt (sodium chloride) | 0.435 | g |
| Sodium | 174 | mg |
| Chloride | 184 | mg |
| Potassium | 290 | mg |
| Calcium | 22 | mg |
| Magnesium | 16 | mg |
| Phosphorus | 90 | mg |
| Sulphur | 0 | mg |
| Iron | 1.3 | mg |
| Zinc | 1.6 | mg |
| Iodide | 2 | µg |
| Copper | 60 | µg |
| Manganese | 140 | µg |
| Fluoride | 0 | µg |
| Chromium | 2 | µg |
| Molybdenum | 1 | µg |
| Acetic acid | 0.013 | g |
| Citric acid | 0.02 | g |
| Lactic acid | 0.027 | g |
| Malic acid | 0.112 | g |
| Tartaric acid | 0.045 | g |
| Polyols, total | 0.04 | g |
| Mannitol | 0 | g |
| Sorbitol | 0.04 | g |
| Xylitol | 0 | g |
| Monosaccharides, total | 1.1 | g |
| Glucose | 0.7 | g |
| Fructose | 0.4 | g |
| Galactose | 0 | g |
| Disaccharides, total | 0.7 | g |
| Sucrose | 0.7 | g |
| Maltose | 0 | g |
| Lactose | 0 | g |
| Sugars (mono- and disaccharides), total | 1.8 | g |
| Starch (starch, glycogen, dextrins) | 0 | g |
| Fatty acids, saturated, total | 1.9 | g |
| Fatty acid C4:0 (butyric acid) | 0 | g |
| Fatty acid C6:0 (caproic acid) | 0.00007 | g |
| Fatty acid C8:0 (caprylic acid) | 0 | g |
| Fatty acid C10:0 (capric acid) | 0.0001 | g |
| Fatty acid C12:0 (lauric acid) | 0 | g |
| Fatty acid C14:0 (myristic acid) | 0.1 | g |
| Fatty acid C15:0 (pentadecylic acid) | 0 | g |
| Fatty acid C16:0 (palmitic acid) | 1.2 | g |
| Fatty acid C17:0 (margaric acid) | 0 | g |
| Fatty acid C18:0 (stearic acid) | 0.56 | g |
| Fatty acid C20:0 (arachidic acid) | 0.01 | g |
| Fatty acid C22:0 (behenic acid) | 0 | g |
| Fatty acid C24:0 (lignoceric acid) | 0 | g |
| Fatty acids, monounsaturated, total | 3 | g |
| Fatty acid C14:1 n-5 cis (myristoleic acid) | 0.035 | g |
| Fatty acid C16:1 n-7 cis (palmitoleic acid) | 0.21 | g |
| Fatty acid C18:1 n-7 cis (vaccenic acid) | 0.07 | g |
| Fatty acid C18:1 n-9 cis (oleic acid) | 2.6 | g |
| Fatty acid C20:1 n-9 cis (gondoic acid) | 0.04 | g |
| Fatty acid C22:1 n-9 cis (erucic acid) | 0 | g |
| Fatty acids, polyunsaturated, total | 0.69 | g |
| Fatty acids, polyunsaturated, n-3 (omega-3), total | 0.13 | g |
| Fatty acid C18:3 n-3 all-cis (alpha-linolenic acid) | 0.13 | g |
| Fatty acid C18:4 n-3 all-cis (stearidonic acid) | 0 | 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 | 0.56 | g |
| Fatty acid C18:2 n-6 cis,cis (linoleic acid) | 0.54 | g |
| Fatty acid C18:2 conjugated, cis 9,trans 11 (conjugated linoleic acid) | 0 | g |
| Fatty acid C18:3 n-6 all-cis (gamma-linolenic acid) | 0 | g |
| Fatty acid C20:2 n-6 cis,cis (eicosadienoic acid) | 0 | g |
| Fatty acid C20:3 n-6 all-cis (dihomo-gamma-linolenic acid) | 0.01 | g |
| Fatty acid C20:4 n-6 all-cis (arachidonic acid) | 0.01 | g |
| Fatty acids, others | 0.05 | g |
| Cholesterol | 20.7 | mg |
| Amino acids, essential, total | 3.3 | g |
| Alanine | 0.5 | g |
| Arginine | 0.5 | g |
| Aspartic acid, including asparagine | 0.7 | g |
| Cysteine | 0.056 | g |
| Glutamic acid, including glutamine | 1.2 | g |
| Glycine | 0.4 | g |
| Histidine | 0.26 | g |
| Isoleucine | 0.4 | g |
| Leucine | 0.6 | g |
| Lysine | 0.7 | g |
| Methionine | 0.198 | g |
| Phenylalanine | 0.3 | g |
| Proline | 0.4 | g |
| Serine | 0.3 | g |
| Threonine | 0.3 | g |
| Tryptophan | 0.104 | g |
| Tyrosine | 0.27 | g |
| Valine | 0.4 | g |
| Nitrogen, total | 1.3 | g |
Fonte
Max Rubner-Institut — Bundeslebensmittelschlüssel (BLS), database nutrizionale tedesco (CC BY 4.0). Codice alimento Y163213. Fonte originale.
Ricevi avvisi di richiamo gratuiti
Stai leggendo di Boeuf a la mode mit Sauce (marinierter Schmorbraten)? I prodotti per animali vengono richiamati di continuo — ricevi un’e-mail gratuita quando esce un nuovo richiamo rilevante. Disiscriviti quando vuoi.
Solo su iscrizione (opt-in): conserviamo la tua e-mail, la lingua, il filtro di specie facoltativo e la pagina da cui ti sei iscritto, e inviamo un’e-mail di benvenuto con un link di disiscrizione a un clic. Non condividiamo mai il tuo indirizzo.