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Cutting Technique
Cross-Section
Culinary Preparation
Cutting (Cross-section)
276
KCAL / 100g
13.9g
Protein
24.2g
Fat
0.7g
carbohydrate.chart
Nutrients
Nutrients
| Name | / 100g |
|---|---|
| Protein | 13.9 g |
| Protein Plant | 1 g |
| Protein Animal | 13.9 g |
| Fiber | 1 g |
| Chlorine | 1110 mg |
| Chloride | 1700 mg |
| Cholesterol | 59 mg |
| Chromium | 2 µg |
| Sugar | 0.7 g |
| Sugar added | 1 g |
| Zinc | 1.5 mg |
| Energy | 289 kJ |
| Phosphorus | 160 mg |
| Iodine | 0.9 µg |
| Carotene Beta | 2 mg |
| Kcal | 69.1 kcal |
| KJ | 289 kJ |
| Fatty monounsaturated | 11.3 g |
| Fatty saturated | 9.1 g |
| Fatty trans | 0.5 g |
| Fatty polyunsaturated | 2.3 g |
| Magnesium | 12 mg |
| Manganese | 0.02 mg |
| Copper | 0.08 mg |
| Molybdenum | 5 µg |
| Natron | 790 g |
| Omega 3 | 0.2 g |
| Omega 6 | 2.1 g |
| Ash | 3.2 g |
| Potassium | 150 mg |
| Retinol | 3 µg |
| Selenium | 10 µg |
| Sodium | 127.5 mg |
| Salt | 2 g |
| Fat | 24.2 g |
| Calcium | 8.1 mg |
| Vitamin A | 3 µg |
| Vitamin ARE | 3 µg |
| Vitamin B1 (Thiamin) | 0.29 mg |
| Vitamin B12 (Cobalamin) | 0.91 µg |
| Vitamin B2 (Riboflavin) | 0.13 mg |
| Vitamin B3 (Niacin) | 2.96 mg |
| Vitamin B5 (Pantothenic acid) | 0.42 mg |
| Vitamin B6 (Pyridoxine) | 0.15 mg |
| Vitamin B9 (Folate) | 1.9 µg |
| Vitamin C (Ascorbic acid) | 26.8 mg |
| Vitamin D | 0.5 µg |
| Vitamin E | 0.5 mg |
| Vitamin K | 120 µg |
| Water | 61.2 g |
| Carbohydrate | 0.7 g |
| Iron | 0.8 mg |