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 | 142 kCal | 1684 kCal | 8.4% | 5.9% | g 1186 |
| Proteins | g 3.96 | g 76 | 5.2% | 3.7% | g 1919 |
| Fats | g 3.46 | g 56 | 6.2% | 4.4% | g 1618 |
| Kuelenhydrater | g 21.14 | g 219 | 9.7% | 6.8% | g 1036 |
| Alimentarfaser | g 2.6 | g 20 | 13% | 9.2% | g 769 |
| Waasser | g 67.27 | g 2273 | 3% | 2.1% | g 3379 |
| Äschen | g 1.57 | ~ | |||
| Vitaminnen | |||||
| Vitamin B1, Thiamin | 0.043 mg | 1.5 mg | 2.9% | 2% | g 3488 |
| Vitamin B2, Riboflavin | 0.015 mg | 1.8 mg | 0.8% | 0.6% | g 12000 |
| Vitamin B5, pantothenesch | 0.22 mg | 5 mg | 4.4% | 3.1% | g 2273 |
| Vitamin B6, Pyridoxin | 0.047 mg | 2 mg | 2.4% | 1.7% | g 4255 |
| Vitamin E, Alpha Tocopherol, TE | 0.23 mg | 15 mg | 1.5% | 1.1% | g 6522 |
| Beta Tocopherol | 0.01 mg | ~ | |||
| Gamma Tocopherol | 1.48 mg | ~ | |||
| tocopherol | 0.4 mg | ~ | |||
| Vitamin K, Phylloquinon | 7.8 μg | 120 μg | 6.5% | 4.6% | g 1538 |
| Vitamin PP, NEE | 0.813 mg | 20 mg | 4.1% | 2.9% | g 2460 |
| Macronährstécker | |||||
| Kalium, K | 194 mg | 2500 mg | 7.8% | 5.5% | g 1289 |
| Kalzium, Ca | 15 mg | 1000 mg | 1.5% | 1.1% | g 6667 |
| Magnesium, MG | 21 mg | 400 mg | 5.3% | 3.7% | g 1905 |
| Natrium, Na | 370 mg | 1300 mg | 28.5% | 20.1% | g 351 |
| Schwiefel, S. | 39.6 mg | 1000 mg | 4% | 2.8% | g 2525 |
| Phosphor, P | 75 mg | 800 mg | 9.4% | 6.6% | g 1067 |
| Spuerelementer | |||||
| Eisen, Fe | 1.22 mg | 18 mg | 6.8% | 4.8% | g 1475 |
| Mangan, Mn | 0.419 mg | 2 mg | 21% | 14.8% | g 477 |
| Koffer, Cu | 139 μg | 1000 μg | 13.9% | 9.8% | g 719 |
| Selen, Se | 5.6 μg | 55 μg | 10.2% | 7.2% | g 982 |
| Zénk, Zn | 0.71 mg | 12 mg | 5.9% | 4.2% | g 1690 |
| Verdaubar Kuelenhydrater | |||||
| Stäerkt an Dextrinen | g 19.63 | ~ | |||
| Mono- an Disaccharide (Zocker) | g 0.15 | maximal 100 г | |||
| Glukose (Dextrose) | g 0.07 | ~ | |||
| Fruktose | g 0.07 | ~ | |||
| Wesentlech Aminosaier | |||||
| Arginin * | g 0.244 | ~ | |||
| valine | g 0.215 | ~ | |||
| Histidin * | g 0.112 | ~ | |||
| Isoleucine | g 0.159 | ~ | |||
| leucine | g 0.3 | ~ | |||
| lysine | g 0.206 | ~ | |||
| methionine | g 0.066 | ~ | |||
| threonine | g 0.15 | ~ | |||
| Tryptophan | g 0.051 | ~ | |||
| Phenylalanin | g 0.202 | ~ | |||
| Ersetzbar Aminosäuren | |||||
| alanin | g 0.178 | ~ | |||
| Aspartinsäure | g 0.427 | ~ | |||
| glycine | g 0.159 | ~ | |||
| Glutaminsäure | g 0.628 | ~ | |||
| Proline | g 0.178 | ~ | |||
| serin | g 0.206 | ~ | |||
| tyrosine | g 0.095 | ~ | |||
| cysteine | g 0.051 | ~ | |||
| Fettsaier | |||||
| eendeiteg | g 0.012 | maximal 1.9 г | |||
| monounsaturéierten Transfetter | g 0.002 | ~ | |||
| Boverie Fettsaieren | |||||
| Boverie Fettsaieren | g 0.502 | maximal 18.7 г | |||
| 10:0 Capric | g 0.01 | ~ | |||
| 14: 0 Myristesch | g 0.008 | ~ | |||
| 15: 0 Pentadekanoesch | g 0.001 | ~ | |||
| 16: 0 Palmitik | g 0.348 | ~ | |||
| 17-0 Margarine | g 0.003 | ~ | |||
| 18: 0 Stären | g 0.11 | ~ | |||
| 20: 0 Arachinesch | g 0.009 | ~ | |||
| 22: 0 | g 0.009 | ~ | |||
| 24: 0 Lignoceric | g 0.005 | ~ | |||
| Monou-ongesiedegt Fettsaieren | g 0.691 | min 16.8 г | 4.1% | 2.9% | |
| 16: 1 Palmitoleik | g 0.004 | ~ | |||
| 16: 1 giw | g 0.004 | ~ | |||
| 18: 1 Olein (Omega-9) | g 0.672 | ~ | |||
| 18: 1 giw | g 0.67 | ~ | |||
| 18: 1 Iwwersetzung | g 0.002 | ~ | |||
| 20: 1 Gadoleik (Omega-9) | g 0.014 | ~ | |||
| Polyunsaturéiert Fettsaieren | g 1.579 | vu 11.2 op 20.6 | 14.1% | 9.9% | |
| 18: 2 Linoleik | g 1.35 | ~ | |||
| 18: 2 Trans-Isomer, net bestëmmt | g 0.011 | ~ | |||
| 18:2 Omega-6, cis, cis | g 1.338 | ~ | |||
| 18: 2 Konjugéiert Linolsäure | g 0.001 | ~ | |||
| 18: 3 Linolenesch | g 0.225 | ~ | |||
| 18: 3 Omega-3, Alpha Linolen | g 0.225 | ~ | |||
| 20: 2 Eicosadienoic, Omega-6, cis, cis | g 0.002 | ~ | |||
| 20: 4 Arachidonesch | g 0.002 | ~ | |||
| Omega-3 Fettsäuren | g 0.225 | vu 0.9 op 3.7 | 25% | 17.6% | |
| 22: 4 Docosatetraene, Omega-6 | g 0.001 | ~ | |||
| Omega-6 Fettsäuren | g 1.343 | vu 4.7 op 16.8 | 28.6% | 20.1% |
Den Energiewäert ass 142 kcal.
Restaurant, Latino, Arros Con Habichuelas Colorado, (Reis a roude Bounen) räich u Vitaminnen a Mineralstoffer wéi: Mangan - 21%, Koffer - 13,9%
- Mangan bedeelegt sech un der Bildung vu Knach a Bindegewebe, ass Deel vun den Enzyme involvéiert am Metabolismus vun Aminosäuren, Kuelenhydrater, Catecholaminen; essentiel fir d'Synthese vu Cholesterin an Nukleotiden. Net genuch Konsommatioun gëtt begleet vun enger Verlangsamung am Wuesstum, Stéierungen am Fortpflanzungssystem, erhéicht Zerbriechlechkeet vu Knuewëss, Stéierunge vum Kuelenhydrater a Lipid Metabolismus.
- Koffer ass en Deel vun Enzyme mat Redox Aktivitéit an involvéiert am Eisen Metabolismus, stimuléiert d'Absorptioun vu Proteinen a Kuelenhydrater. Bedeelegt sech un de Prozesser fir de Stoffer vum mënschleche Kierper Sauerstoff ze bidden. De Mangel manifestéiert sech duerch Stéierungen an der Bildung vum Herz-Kreislauf-System a Skelett, der Entwécklung vu Bandegewebe-Dysplasie.
Tags: Kaloriegehalt 142 kcal, chemesch Zesummesetzung, Ernärungswäert, Vitamine, Mineralstoffer, wat nëtzlech ass fir Restaurant, Latino, Arros Con Hebichuelas Colorado, (Reis a roude Bounen), Kalorien, Nährstoffer, nëtzlech Eegeschafte Restaurant, Latino, Arros Con Hebichuelas Colorado, (Räis a Roude Bounen)