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 | 151 kCal | 1684 kCal | 9% | 6% | g 1115 |
| Proteins | g 4.64 | g 76 | 6.1% | 4% | g 1638 |
| Fats | g 3.85 | g 56 | 6.9% | 4.6% | g 1455 |
| Kuelenhydrater | g 21 | g 219 | 9.6% | 6.4% | g 1043 |
| Alimentarfaser | g 3.4 | g 20 | 17% | 11.3% | g 588 |
| Waasser | g 65.47 | g 2273 | 2.9% | 1.9% | g 3472 |
| Äschen | g 1.63 | ~ | |||
| Vitaminnen | |||||
| Vitamin B1, Thiamin | 0.122 mg | 1.5 mg | 8.1% | 5.4% | g 1230 |
| Vitamin B2, Riboflavin | 0.021 mg | 1.8 mg | 1.2% | 0.8% | g 8571 |
| Vitamin B5, pantothenesch | 0.263 mg | 5 mg | 5.3% | 3.5% | g 1901 |
| Vitamin B6, Pyridoxin | 0.062 mg | 2 mg | 3.1% | 2.1% | g 3226 |
| Vitamin E, Alpha Tocopherol, TE | 0.47 mg | 15 mg | 3.1% | 2.1% | g 3191 |
| Beta Tocopherol | 0.03 mg | ~ | |||
| Gamma Tocopherol | 2.26 mg | ~ | |||
| tocopherol | 0.56 mg | ~ | |||
| Vitamin K, Phylloquinon | 10.3 μg | 120 μg | 8.6% | 5.7% | g 1165 |
| Vitamin PP, NEE | 1.017 mg | 20 mg | 5.1% | 3.4% | g 1967 |
| Macronährstécker | |||||
| Kalium, K | 224 mg | 2500 mg | 9% | 6% | g 1116 |
| Kalzium, Ca | 37 mg | 1000 mg | 3.7% | 2.5% | g 2703 |
| Magnesium, MG | 26 mg | 400 mg | 6.5% | 4.3% | g 1538 |
| Natrium, Na | 420 mg | 1300 mg | 32.3% | 21.4% | g 310 |
| Schwiefel, S. | 46.4 mg | 1000 mg | 4.6% | 3% | g 2155 |
| Phosphor, P | 87 mg | 800 mg | 10.9% | 7.2% | g 920 |
| Spuerelementer | |||||
| Eisen, Fe | 1.57 mg | 18 mg | 8.7% | 5.8% | g 1146 |
| Mangan, Mn | 0.443 mg | 2 mg | 22.2% | 14.7% | g 451 |
| Koffer, Cu | 161 μg | 1000 μg | 16.1% | 10.7% | g 621 |
| Selen, Se | 4.8 μg | 55 μg | 8.7% | 5.8% | g 1146 |
| Zénk, Zn | 0.74 mg | 12 mg | 6.2% | 4.1% | g 1622 |
| Verdaubar Kuelenhydrater | |||||
| Stäerkt an Dextrinen | g 18.57 | ~ | |||
| Mono- an Disaccharide (Zocker) | g 0.86 | maximal 100 г | |||
| Glukose (Dextrose) | g 0.4 | ~ | |||
| Fruktose | g 0.46 | ~ | |||
| Wesentlech Aminosaier | |||||
| Arginin * | g 0.323 | ~ | |||
| valine | g 0.265 | ~ | |||
| Histidin * | g 0.127 | ~ | |||
| Isoleucine | g 0.201 | ~ | |||
| leucine | g 0.366 | ~ | |||
| lysine | g 0.255 | ~ | |||
| methionine | g 0.069 | ~ | |||
| threonine | g 0.191 | ~ | |||
| Tryptophan | g 0.058 | ~ | |||
| Phenylalanin | g 0.26 | ~ | |||
| Ersetzbar Aminosäuren | |||||
| alanin | g 0.212 | ~ | |||
| Aspartinsäure | g 0.52 | ~ | |||
| glycine | g 0.18 | ~ | |||
| Glutaminsäure | g 0.764 | ~ | |||
| Proline | g 0.164 | ~ | |||
| serin | g 0.26 | ~ | |||
| tyrosine | g 0.149 | ~ | |||
| cysteine | g 0.053 | ~ | |||
| Fettsaier | |||||
| eendeiteg | g 0.047 | maximal 1.9 г | |||
| monounsaturéierten Transfetter | g 0.033 | ~ | |||
| Boverie Fettsaieren | |||||
| Boverie Fettsaieren | g 0.729 | maximal 18.7 г | |||
| 10:0 Capric | g 0.016 | ~ | |||
| 12:0 Lauric | g 0.005 | ~ | |||
| 14: 0 Myristesch | g 0.033 | ~ | |||
| 15: 0 Pentadekanoesch | g 0.004 | ~ | |||
| 16: 0 Palmitik | g 0.463 | ~ | |||
| 17-0 Margarine | g 0.008 | ~ | |||
| 18: 0 Stären | g 0.176 | ~ | |||
| 20: 0 Arachinesch | g 0.01 | ~ | |||
| 22: 0 | g 0.009 | ~ | |||
| 24: 0 Lignoceric | g 0.005 | ~ | |||
| Monou-ongesiedegt Fettsaieren | g 0.889 | min 16.8 г | 5.3% | 3.5% | |
| 14: 1 Myristole | g 0.004 | ~ | |||
| 16: 1 Palmitoleik | g 0.02 | ~ | |||
| 16: 1 giw | g 0.018 | ~ | |||
| 16: 1 Iwwersetzung | g 0.002 | ~ | |||
| 18: 1 Olein (Omega-9) | g 0.853 | ~ | |||
| 18: 1 giw | g 0.822 | ~ | |||
| 18: 1 Iwwersetzung | g 0.031 | ~ | |||
| 20: 1 Gadoleik (Omega-9) | g 0.012 | ~ | |||
| Polyunsaturéiert Fettsaieren | g 1.557 | vu 11.2 op 20.6 | 13.9% | 9.2% | |
| 18: 2 Linoleik | g 1.313 | ~ | |||
| 18: 2 Trans-Isomer, net bestëmmt | g 0.014 | ~ | |||
| 18:2 Omega-6, cis, cis | g 1.296 | ~ | |||
| 18: 2 Konjugéiert Linolsäure | g 0.003 | ~ | |||
| 18: 3 Linolenesch | g 0.239 | ~ | |||
| 18: 3 Omega-3, Alpha Linolen | g 0.239 | ~ | |||
| 20: 2 Eicosadienoic, Omega-6, cis, cis | g 0.001 | ~ | |||
| 20: 3 Eikosatrien | g 0.001 | ~ | |||
| 20:3 Omega-6 | g 0.001 | ~ | |||
| 20: 4 Arachidonesch | g 0.002 | ~ | |||
| Omega-3 Fettsäuren | g 0.239 | vu 0.9 op 3.7 | 26.6% | 17.6% | |
| 22: 4 Docosatetraene, Omega-6 | g 0.001 | ~ | |||
| Omega-6 Fettsäuren | g 1.301 | vu 4.7 op 16.8 | 27.7% | 18.3% |
Den Energiewäert ass 151 kcal.
Restaurant, Latino, Arros Cohn Frijols Negro, (Reis a schwaarze Bounen) räich u Vitaminnen a Mineralstoffer wéi: Mangan - 22,2%, Koffer - 16,1%
- 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 151 kcal, chemesch Zesummesetzung, Ernärungswäert, Vitaminnen, Mineralstoffer, wat nëtzlech ass fir Restaurant, Latino, Arros Con Fryjols Negro, (Reis a schwaarze Bounen), Kalorien, Nährstoffer, nëtzlech Properties Restaurant, Latino, Arros Con Fryjols Negro, (Reis a schwaarze Bounen)