Ernärungswäert a chemesch Zesummesetzung.
Den Dësch weist den Inhalt vun Nährstoffer (Kalorien, Proteinen, Fetter, Kuelenhydrater, Vitaminnen a Mineralstoffer) pro 100 Gramm iessbar Deel.
| Nährstoff | Quantitéit | Norm ** | % vun der Norm an 100 g | % vun der Norm an 100 kcal | 100% normal |
| Kaloriewäert | 180 kCal | 1684 kCal | 10.7% | 5.9% | g 936 |
| Proteins | g 3.57 | g 76 | 4.7% | 2.6% | g 2129 |
| Fats | g 5.46 | g 56 | 9.8% | 5.4% | g 1026 |
| Kuelenhydrater | g 30.17 | g 219 | 13.8% | 7.7% | g 726 |
| Waasser | g 59.7 | g 2273 | 2.6% | 1.4% | g 3807 |
| Äschen | g 1.1 | ~ | |||
| Vitaminnen | |||||
| Vitamin A, RE | 37 μg | 900 μg | 4.1% | 2.3% | g 2432 |
| Retinol | 0.035 mg | ~ | |||
| Vitamin B1, Thiamin | 0.04 mg | 1.5 mg | 2.7% | 1.5% | g 3750 |
| Vitamin B2, Riboflavin | 0.19 mg | 1.8 mg | 10.6% | 5.9% | g 947 |
| Vitamin B5, pantothenesch | 0.21 mg | 5 mg | 4.2% | 2.3% | g 2381 |
| Vitamin B6, Pyridoxin | 0.08 mg | 2 mg | 4% | 2.2% | g 2500 |
| Vitamin B9, Folat | 6 μg | 400 μg | 1.5% | 0.8% | g 6667 |
| Vitamin B12, Kobalamin | 0.41 μg | 3 μg | 13.7% | 7.6% | g 732 |
| Vitamin C, ascorbesch | 1.5 mg | 90 mg | 1.7% | 0.9% | g 6000 |
| Vitamin E, Alpha Tocopherol, TE | 0.42 mg | 15 mg | 2.8% | 1.6% | g 3571 |
| Vitamin PP, NEE | 0.68 mg | 20 mg | 3.4% | 1.9% | g 2941 |
| Macronährstécker | |||||
| Kalium, K | 250 mg | 2500 mg | 10% | 5.6% | g 1000 |
| Kalzium, Ca | 131 mg | 1000 mg | 13.1% | 7.3% | g 763 |
| Magnesium, MG | 21 mg | 400 mg | 5.3% | 2.9% | g 1905 |
| Natrium, Na | 115 mg | 1300 mg | 8.8% | 4.9% | g 1130 |
| Schwiefel, S. | 35.7 mg | 1000 mg | 3.6% | 2% | g 2801 |
| Phosphor, P | 144 mg | 800 mg | 18% | 10% | g 556 |
| Spuerelementer | |||||
| Eisen, Fe | 0.37 mg | 18 mg | 2.1% | 1.2% | g 4865 |
| Mangan, Mn | 0.08 mg | 2 mg | 4% | 2.2% | g 2500 |
| Koffer, Cu | 82 μg | 1000 μg | 8.2% | 4.6% | g 1220 |
| Selen, Se | 3.3 μg | 55 μg | 6% | 3.3% | g 1667 |
| Zénk, Zn | 0.6 mg | 12 mg | 5% | 2.8% | g 2000 |
| Wesentlech Aminosaier | |||||
| Arginin * | g 0.132 | ~ | |||
| valine | g 0.205 | ~ | |||
| Histidin * | g 0.077 | ~ | |||
| Isoleucine | g 0.172 | ~ | |||
| leucine | g 0.276 | ~ | |||
| lysine | g 0.224 | ~ | |||
| methionine | g 0.066 | ~ | |||
| threonine | g 0.137 | ~ | |||
| Tryptophan | g 0.045 | ~ | |||
| Phenylalanin | g 0.152 | ~ | |||
| Ersetzbar Aminosäuren | |||||
| alanin | g 0.119 | ~ | |||
| Aspartinsäure | g 0.26 | ~ | |||
| glycine | g 0.087 | ~ | |||
| Glutaminsäure | g 0.607 | ~ | |||
| Proline | g 0.257 | ~ | |||
| serin | g 0.162 | ~ | |||
| tyrosine | g 0.143 | ~ | |||
| cysteine | g 0.032 | ~ | |||
| Sterolen | |||||
| Cholesterol | 13 mg | maximal 300 mg | |||
| Boverie Fettsaieren | |||||
| Boverie Fettsaieren | g 3.179 | maximal 18.7 г | |||
| 6-0 Nylon | g 0.073 | ~ | |||
| 8: 0 Caprylesch | g 0.096 | ~ | |||
| 10:0 Capric | g 0.124 | ~ | |||
| 12:0 Lauric | g 0.697 | ~ | |||
| 14: 0 Myristesch | g 0.471 | ~ | |||
| 16: 0 Palmitik | g 0.993 | ~ | |||
| 18: 0 Stären | g 0.64 | ~ | |||
| Monou-ongesiedegt Fettsaieren | g 1.475 | min 16.8 г | 8.8% | 4.9% | |
| 16: 1 Palmitoleik | g 0.081 | ~ | |||
| 18: 1 Olein (Omega-9) | g 1.35 | ~ | |||
| Polyunsaturéiert Fettsaieren | g 0.511 | vu 11.2 op 20.6 | 4.6% | 2.6% | |
| 18: 2 Linoleik | g 0.445 | ~ | |||
| 18: 3 Linolenesch | g 0.051 | ~ | |||
| 20: 4 Arachidonesch | g 0.015 | ~ | |||
| Omega-3 Fettsäuren | g 0.051 | vu 0.9 op 3.7 | 5.7% | 3.2% | |
| Omega-6 Fettsäuren | g 0.46 | vu 4.7 op 16.8 | 9.8% | 5.4% | |
| Aner Substanzen | |||||
| Fairtrade | 1 mg | ~ | |||
| theobromine | 49 mg | ~ |
Den Energiewäert ass 180 kcal.
- Sondae = 158 g (284.4 kCal)
Fast Food, waarm Fudge Glace räich u Vitaminnen a Mineralstoffer wéi: Vitamin B12 - 13,7%, Kalzium - 13,1%, Phosphor - 18%
- Vitamin B12 spillt eng wichteg Roll am Metabolismus an der Konversioun vun Aminosäuren. Folat a Vitamin B12 si matenee verbonne Vitaminnen a sinn a Bluttbildung bedeelegt. Mangel u Vitamin B12 féiert zur Entwécklung vu partieller oder sekundärer Folatmangel, souwéi Anämie, Leukopenie, Thrombozytopenie.
- Kalzium ass den Haaptkomponent vun eise Schanken, wierkt als Regulateur vum Nervensystem, bedeelegt sech un der Muskelkontraktioun. Kalziummangel féiert zur Demineraliséierung vun der Wirbelsäule, Becken Schanken an ënnen Extremen, erhéicht de Risiko vun Osteoporose.
- Phosphorgehalt hëlt un ville physiologesche Prozesser deel, dorënner Energiemetabolismus, reguléiert Säurebasisbalance, ass en Deel vu Phospholipiden, Nukleotiden an Nukleinsaieren, ass noutwendeg fir d'Mineraliséierung vu Schanken an Zänn. Mangel féiert zu Anorexie, Anämie, Rachitis.
Tags: Kaloriegehalt 180 kcal, chemesch Zesummesetzung, Ernärungswäert, Vitamine, Mineralstoffer, wéi Fast Food nëtzlech ass, Glace mat waarme Fudge, Kalorien, Nährstoffer, nëtzlech Eegeschafte vu Fastfood, Glace mat waarme Fondant