Productos Carnicos Tratados por el Calor

abril 2nd, 2011 admin Posted in Composicion | No Comments »

Tratado Calor	PC %	AGUA g	CALORIAS Kcal	PROTEINAS g	HIDRATOS de CARBONO g	GRASA g	SATU g	MON g	POLI g	COL mg	FIB g	SODIO mg	POTASIO mg	MAGNESIO mg	CALCIO mg	FOSFORO mg	HIERRO mg
Butifarra catalana	99	54.3	249	17.7	0.4	19.6	7.2	9.0	2.4	57~	*.	~ 845~	325~	28~	9~	160~	0.93~
Cabeza de jabalí o de cerdo	100	46.5	335	21.5	0.0	27.7	10.3	12.4	2.7	79~	0.0	907	180	12	36	53	3.13
Chicharrón	100	21.7	445	36.5	0.0	33.2	12.3	14.9	4.3	120~	0.0	857	180	14	26	69	2.63
Farinato	98	12.0	553	5.0	25.9	47.7	11.4	28.8	5.1	14~	1.4~	219~	86~	14~	26~	61~	0.60~
Jamón cocido extra Oscar-Mayer	100	68.0	114	18.6	1.8	3.6	0.0	0.0	0.0	0?	0.0	0?	0?	0?	0?	0?	0.00?
Jamón de París "Fleury Michon"	100	66.5	102	21.0	0.5	4.0	0.0	0.0	0.0	0?	0.0	0?	0?	0?	0?	0?	0.00?
Jamón york	97	62.0	207	21.4	0.0	12.8	4.8	5.8	1.2	85	0.0	960	270	24	15	136	2.30
Morcilla asturiana (38.5%h)	98	38.5	419	4.3	4.9	42.5	16.0	19.5	5.5	31~	1.8~	776~	206~	20~	35~	53~	1.93~
Morcilla de arroz (38.4%h)	98	38.4	390	4.0	11.5	36.5	13.7	16.8	4.7	36~	1.7~	730~	171~	24~	31~	44~	1.99~
Morcilla de arroz (49.2%h)	98	49.2	312	3.2	9.2	29.2	11.0	13.4	3.8	29~	1.3~	569~	135~	19~	25~	35~	1.57~
Morcilla de cebolla Córdoba	98	46.0	384	11.3	12.5	32.1	9.7	14.4	4.2	119~	0.0	781	200	15	43	66	14.51
Morcilla de cebolla (20%h)	98	18.5	473	8.7	16.6	41.4	15.5	19.0	5.4	45~	6.8~	1940~	576~	57~	109~	121~	5.19~
Morcilla de cebolla (38%h)	98	38.1	348	6.4	12.2	30.4	11.4	13.9	4.0	33~	5.0~	1415~	421~	41~	80~	89~	3.79~
Morcilla de cebolla (50%h)	98	50.1	270	5.0	9.4	23.7	8.9	10.9	3.1	26~	3.9~	1092~	327~	32~	62~	69~	2.94~
Morcilla del año cordoba	98	30.9	502	7.8	17.9	44.4	16.5	19.9	5.8	98~	0.0	993	305	24	33	32	6.26
Morcilla lustre cordoba	98	34.0	520	12.8	11.9	46.8	17.4	21.0	6.1	162~	0.0	717	230	17	36	31	18.07
Mortadela souci	98	52.3	349	12.4	0.0	32.8	12.2	14.7	4.3	56	0.0	668	207	11	42	143	1.10
Mortadela usda (calculada)	100	52.3	311	16.4	3.1	25.4	9.5	11.4	3.1	56	0.0	1246	163	11	18	97	1.40
Pate de foiegras	100	53.9	319	14.2	0.0	28.6	10.6	12.8	3.7	150~	0.0	738	173	15	10	191	6.40
Pate de higado de pollo	100	58.9	201	13.5	6.6	13.1	4.5	6.3	1.9	337~	0.0	786~	137~	8~	10	147~	9.19
Pate de higado no especificado	100	53.9	319	14.2	1.5	28.0	10.2	12.3	4.4	243~	0.0	697	138	13	70	200	5.50
Salami	95	27.7	525	17.8	0.0	49.7	18.6	22.8	6.6	0	0.0	1260	302	0	35	167	1.30
Salami extra	95	26.5	481	14.6	7.2	43.7	15.9	20.7	5.1	66~	*.	~ 1260~	302~	24~	35~	141~	0.80~
Salami primera	95	18.3	544	14.4	9.4	49.9	18.1	23.6	5.8	69~	*.	~ 1260~	302~	23~	35~	140~	0.80~
Salchicha bockwurst	100	56.1	307	13.3	0.5	27.6	9.9	12.8	3.0	54~	0.0	700	212~	15~	44~	149	0.93~
Salchicha bratwurst	100	56.1	301	14.1	2.1	25.9	9.4	12.2	2.7	60	0.0	557	212	15	44	149	1.29
Salchicha francfurt pollo	100	57.5	257	12.9	6.8	19.5	5.5	8.3	3.9	101	0.0	1370	98	9	95	130	2.00
Salchicha francfurt vaca	100	54.0	322	11.3	2.4	29.4	12.0	14.4	1.2	52	0.0	1024	159	10	12	82	1.33
Salchicha francfurt vaca-cerdo	100	53.9	320	11.3	2.6	29.2	10.9	13.7	2.7	50	0.0	1120	167	10	11	86	1.15
Salchicha frankfurt light	100	69.6	125	15.0	0.4	7.1	2.7	3.2	0.8	49~	0.0~	611~	261~	21~	6~	131~	1.06~
Salchicha knackwurst	100	55.5	308	11.9	1.8	27.8	10.3	12.8	2.9	58	0.0	1010	199	11	11	98	0.91
Salchicha munich weisswurst	100	59.9	291	11.1	0.0	27.0	9.8	12.5	3.1	47~	0.0	620	122	12~	25	100~	0.77~
Salchicha vienesa	100	59.9	279	10.3	2.0	25.2	9.3	12.5	1.7	52	0.0	953	101	7	10	49	0.88
Salchichas campolight	100	72.8	121	10.1	0.2	8.8	3.3	4.1	1.1	37~	0.0~	447~	177~	14~	4~	88~	0.72~
Salchichas promedio	100	55.1	287	12.0	2.4	25.5	9.5	12.0	2.3	56~	0.0~	992~	167~	11~	23~	99~	1.23~
Sobrasada mallorquina	98	16.3	574	15.8	3.4	55.2	20.1	25.1	7.2	75~	1.3~	821~	412~	34~	21~	162~	2.12~

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Tabla de Alimentos

Alimentos

Productos Carnicos Tratados por el Calor

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