foodsel.com

• Food A-Z
• Health
• Diary
• Users
• Inbox

• Groups
• Manufacturers
• Nutrients
• A-Z

Italians consume a million and a half tons of spaghetti every year

Beef, brisket, flat half, separable lean and fat, trimmed to 1/8" fat, all grades, cooked, braised
» Beef Products

Nutrient Amount per 380.0g Proximates Water 199.42 g Energy 1098 kcal Energy 4598 kj Protein » 109.52 g Essential amino acids Tryptophan 0.688 g Threonine 4.184 g Isoleucine 4.761 g Leucine 8.330 g Lysine 8.846 g Methionine 2.725 g Phenylalanine 4.134 g Valine 5.195 g Histidine 3.340 g Non-essential amino acids Cystine 1.353 g Tyrosine 3.336 g Arginine 6.768 g Alanine 6.365 g Aspartic acid 9.534 g Glutamic acid 15.717 g Glycine 6.376 g Proline 4.989 g Serine 4.123 g Hydroxyproline 1.098 g Total lipid (fat) » 70.00 g Fatty acids, total saturated » 27.759 g 10:0, Decanoic, Capric 0.198 g 12:0, Dodecanoic, Lauric 0.182 g 14:0, Tetradecanoic, Myristic 2.219 g 16:0, Hexadecanoic, Palmitic 17.013 g 18:0, Octadecanoic, Stearic 8.147 g Fatty acids, total unsaturated » Fatty acids, total monounsaturated » 30.149 g 16:1 undifferentiated, Hexadecenoic, Palmitoleic 2.926 g 18:1 undifferentiated, Octadecenoic, Oleic 27.109 g 20:1, Eicosenoic, Gadoleic 0.114 g Fatty acids, total polyunsaturated » 2.588 g 18:2 undifferentiated, Octadecadienoic, Linoleic 1.740 g 18:3 undifferentiated, Octadecatrienoic, Linolenic 0.764 g 20:4 undifferentiated, Eicosatetraenoic, Arachidonic 0.084 g Cholesterol 289 mg Ash 3.57 g Minerals Calcium, Ca 61 mg Iron, Fe 9.23 mg Magnesium, Mg 72 mg Phosphorus, P 665 mg Potassium, K 882 mg Sodium, Na 182 mg Zinc, Zn 25.42 mg Copper, Cu 0.380 mg Manganese, Mn 0.038 mg Selenium, Se 103.0 mcg Vitamins Vitamin B1 (Thiamin) 0.224 mg Vitamin B2 (Riboflavin) 0.650 mg Niacin 15.531 mg Pantothenic acid 2.158 mg Vitamin B-6 1.072 mg Folate, total 34 mcg Folate, food 34 mcg Folate, DFE 34 mcg Vitamin B-12 8.06 mcg Vitamin E (alpha-tocopherol) 1.94 mg Vitamin K (phylloquinone) 6.8 mcg

Nederlands | Contact Us | Terms of Service | Privacy Policy
Copyright © IntenCT 2008 — All rights reserved