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 | 219 kCal | 1684 kCal | 13% | 5.9% | g 769 |
| Proteins | g 6.21 | g 76 | 8.2% | 3.7% | g 1224 |
| Fats | g 12.48 | g 56 | 22.3% | 10.2% | g 449 |
| Kuelenhydrater | g 17.69 | g 219 | 8.1% | 3.7% | g 1238 |
| Alimentarfaser | g 3.7 | g 20 | 18.5% | 8.4% | g 541 |
| Waasser | g 58.15 | g 2273 | 2.6% | 1.2% | g 3909 |
| Äschen | g 1.76 | ~ | |||
| Vitaminnen | |||||
| Vitamin A, RE | 42 μg | 900 μg | 4.7% | 2.1% | g 2143 |
| Retinol | 0.036 mg | ~ | |||
| alpha Karotin | 1 μg | ~ | |||
| beta Karotin | 0.064 mg | 5 mg | 1.3% | 0.6% | g 7813 |
| Beta Cryptoxanthin | 19 μg | ~ | |||
| Lycopene | 252 μg | ~ | |||
| Lutein + Zeaxanthin | 46 μg | ~ | |||
| Vitamin B1, Thiamin | 0.073 mg | 1.5 mg | 4.9% | 2.2% | g 2055 |
| Vitamin B2, Riboflavin | 0.137 mg | 1.8 mg | 7.6% | 3.5% | g 1314 |
| Vitamin B4, Cholin | 28.1 mg | 500 mg | 5.6% | 2.6% | g 1779 |
| Vitamin B5, pantothenesch | 0.33 mg | 5 mg | 6.6% | 3% | g 1515 |
| Vitamin B6, Pyridoxin | 0.158 mg | 2 mg | 7.9% | 3.6% | g 1266 |
| Vitamin B9, Folat | 14 μg | 400 μg | 3.5% | 1.6% | g 2857 |
| Vitamin B12, Kobalamin | 0.31 μg | 3 μg | 10.3% | 4.7% | g 968 |
| Vitamin D, Calciferol | 0.1 μg | 10 μg | 1% | 0.5% | g 10000 |
| Vitamin E, Alpha Tocopherol, TE | 1.75 mg | 15 mg | 11.7% | 5.3% | g 857 |
| Beta Tocopherol | 0.04 mg | ~ | |||
| Gamma Tocopherol | 2.96 mg | ~ | |||
| tocopherol | 0.24 mg | ~ | |||
| Vitamin K, Phylloquinon | 5.4 μg | 120 μg | 4.5% | 2.1% | g 2222 |
| Vitamin PP, NEE | 1.01 mg | 20 mg | 5.1% | 2.3% | g 1980 |
| Macronährstécker | |||||
| Kalium, K | 298 mg | 2500 mg | 11.9% | 5.4% | g 839 |
| Kalzium, Ca | 47 mg | 1000 mg | 4.7% | 2.1% | g 2128 |
| Magnesium, MG | 33 mg | 400 mg | 8.3% | 3.8% | g 1212 |
| Natrium, Na | 348 mg | 1300 mg | 26.8% | 12.2% | g 374 |
| Schwiefel, S. | 62.1 mg | 1000 mg | 6.2% | 2.8% | g 1610 |
| Phosphor, P | 153 mg | 800 mg | 19.1% | 8.7% | g 523 |
| Spuerelementer | |||||
| Eisen, Fe | 1.01 mg | 18 mg | 5.6% | 2.6% | g 1782 |
| Mangan, Mn | 0.202 mg | 2 mg | 10.1% | 4.6% | g 990 |
| Koffer, Cu | 104 μg | 1000 μg | 10.4% | 4.7% | g 962 |
| Selen, Se | 8.1 μg | 55 μg | 14.7% | 6.7% | g 679 |
| Zénk, Zn | 1.05 mg | 12 mg | 8.8% | 4% | g 1143 |
| Verdaubar Kuelenhydrater | |||||
| Stäerkt an Dextrinen | g 14.97 | ~ | |||
| Mono- an Disaccharide (Zocker) | g 1.63 | maximal 100 г | |||
| Glukose (Dextrose) | g 0.23 | ~ | |||
| Laktos | g 0.87 | ~ | |||
| Saccharose | g 0.27 | ~ | |||
| Fruktose | g 0.27 | ~ | |||
| Wesentlech Aminosaier | |||||
| Arginin * | g 0.354 | ~ | |||
| valine | g 0.325 | ~ | |||
| Histidin * | g 0.187 | ~ | |||
| Isoleucine | g 0.275 | ~ | |||
| leucine | g 0.541 | ~ | |||
| lysine | g 0.344 | ~ | |||
| methionine | g 0.118 | ~ | |||
| threonine | g 0.216 | ~ | |||
| Tryptophan | g 0.059 | ~ | |||
| Phenylalanin | g 0.285 | ~ | |||
| Ersetzbar Aminosäuren | |||||
| alanin | g 0.354 | ~ | |||
| Aspartinsäure | g 0.59 | ~ | |||
| Hydroxyproline | g 0.09 | ~ | |||
| glycine | g 0.325 | ~ | |||
| Glutaminsäure | g 1.053 | ~ | |||
| Proline | g 0.511 | ~ | |||
| serin | g 0.285 | ~ | |||
| tyrosine | g 0.167 | ~ | |||
| Sterolen | |||||
| Cholesterol | 14 mg | maximal 300 mg | |||
| Fettsaier | |||||
| eendeiteg | g 0.167 | maximal 1.9 г | |||
| monounsaturéierten Transfetter | g 0.14 | ~ | |||
| Boverie Fettsaieren | |||||
| Boverie Fettsaieren | g 2.549 | maximal 18.7 г | |||
| 4: 0 Ueleg | g 0.021 | ~ | |||
| 6-0 Nylon | g 0.015 | ~ | |||
| 8: 0 Caprylesch | g 0.011 | ~ | |||
| 10:0 Capric | g 0.029 | ~ | |||
| 12:0 Lauric | g 0.033 | ~ | |||
| 14: 0 Myristesch | g 0.174 | ~ | |||
| 15: 0 Pentadekanoesch | g 0.024 | ~ | |||
| 16: 0 Palmitik | g 1.373 | ~ | |||
| 17-0 Margarine | g 0.041 | ~ | |||
| 18: 0 Stären | g 0.724 | ~ | |||
| 20: 0 Arachinesch | g 0.055 | ~ | |||
| 22: 0 | g 0.03 | ~ | |||
| 24: 0 Lignoceric | g 0.018 | ~ | |||
| Monou-ongesiedegt Fettsaieren | g 6.661 | min 16.8 г | 39.6% | 18.1% | |
| 14: 1 Myristole | g 0.03 | ~ | |||
| 16: 1 Palmitoleik | g 0.109 | ~ | |||
| 16: 1 giw | g 0.102 | ~ | |||
| 16: 1 Iwwersetzung | g 0.008 | ~ | |||
| 17: 1 Heptadecen | g 0.028 | ~ | |||
| 18: 1 Olein (Omega-9) | g 6.378 | ~ | |||
| 18: 1 giw | g 6.245 | ~ | |||
| 18: 1 Iwwersetzung | g 0.133 | ~ | |||
| 20: 1 Gadoleik (Omega-9) | g 0.112 | ~ | |||
| 22: 1 Erucova (Omega-9) | g 0.004 | ~ | |||
| 22: 1 giw | g 0.004 | ~ | |||
| Polyunsaturéiert Fettsaieren | g 2.496 | vu 11.2 op 20.6 | 22.3% | 10.2% | |
| 18: 2 Linoleik | g 2.142 | ~ | |||
| 18: 2 Trans-Isomer, net bestëmmt | g 0.027 | ~ | |||
| 18:2 Omega-6, cis, cis | g 2.098 | ~ | |||
| 18: 2 Konjugéiert Linolsäure | g 0.017 | ~ | |||
| 18: 3 Linolenesch | g 0.327 | ~ | |||
| 18: 3 Omega-3, Alpha Linolen | g 0.315 | ~ | |||
| 18: 3 Omega-6, Gamma Linolenesch | g 0.012 | ~ | |||
| 20: 2 Eicosadienoic, Omega-6, cis, cis | g 0.005 | ~ | |||
| 20: 3 Eikosatrien | g 0.004 | ~ | |||
| 20:3 Omega-6 | g 0.004 | ~ | |||
| 20: 4 Arachidonesch | g 0.011 | ~ | |||
| 20: 5 Eicosapentaensäure (EPA), Omega-3 | g 0.001 | ~ | |||
| Omega-3 Fettsäuren | g 0.319 | vu 0.9 op 3.7 | 35.4% | 16.2% | |
| 22: 4 Docosatetraene, Omega-6 | g 0.002 | ~ | |||
| 22: 5 Docosapentaenoic (DPC), Omega-3 | g 0.003 | ~ | |||
| Omega-6 Fettsäuren | g 2.132 | vu 4.7 op 16.8 | 45.4% | 20.7% |
Den Energiewäert ass 219 kcal.
- Portioun (6-8 Nachos) = 255 g (558.5 kCal)
Fast Food, Nacho mat Kéis, Bounen, Rëndfleesch a Peffer räich u Vitaminnen a Mineralstoffer wéi: Vitamin E - 11,7%, Kalium - 11,9%, Phosphor - 19,1%, Selen - 14,7%
- Vitamin E huet antioxidant Eegeschaften, ass noutwendeg fir de Fonctionnement vun de Gonaden, Häerzmuskel, ass en universalen Stabilisator vun Zellmembranen. Mat engem Mangel u Vitamin E, Hämolyse vun Erythrozyten an neurologesche Stéierunge ginn observéiert.
- Kalium ass den Haaptintrazellularen Ion deen un der Reguléierung vum Waasser, der Säure an der Elektrolytbalance deelhëlt, un de Prozesser vun Nerveimpulsen, Drockregulatioun deelhëlt.
- 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.
- Selen - e wesentlecht Element vum antioxidativen Verteidegungssystem vum mënschleche Kierper, huet en immunmodulatoreschen Effekt, bedeelegt sech un der Reguléierung vun der Aktioun vun den Schilddrüs Hormonen. Mangel féiert zu Kashin-Beck Krankheet (Arthrose mat multiple Deformatiounen vun de Gelenker, Wirbelsail an Extremitéiten), Keshan Krankheet (endemesch Myokardiopathie), ierflecher Thrombastenie.
Tags: Kaloriengehalt 219 kcal, chemesch Zesummesetzung, Nahrungswäert, Vitaminnen, Mineralstoffer, wéi Fast Food nëtzlech ass, Nacho mat Kéis, Bounen, Rëndfleesch a Peffer, Kalorien, Nährstoffer, Nëtzlech Properties Fast Food, Nacho mat Kéis, Bounen, Rëndfleesch a Peffer