Verduras y Hortalizas

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

Verduras y Hortalizas	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
Acedera	70	93.0	22	2.0	3.2	0.7	0.0	0.0	0.0	0	0.8	4	390	103	44	63	2.40
Acelga	81	92.2	10	2.1	0.7	0.3	*.	*.	0.1	0	1.1	90	376	68	103	39	2.70
Achicoria	89	94.4	9	1.3	1.1	0.2	*.	*.	0.1	0	1.3	4	192	13	26	26	0.74
Alcachofa	48	82.5	18	2.4	2.9	0.1	*.	*.	0.1	0	10.8	47	353	26	53	130	1.50
Alcaparras	100	85.2	24	2.2	3.8	0.0	0.0	0.0	0.0	0	0.8	1530	0?	0?	0?	0?	0.00?
Apio raíz (celeri-rave)	73	88.6	16	1.6	2.3	0.3	0.1	*.	0.2	0	4.2	77	321	9	68	80	0.53
Apio tallos	89	94.6	16	0.8	3.7	0.1	0.1	*.	0.1	0	1.6	87	287	11	40	25	0.40
Berenjena	83	92.6	15	1.2	2.7	0.2	*.	*.	*.	0	1.4	4	266	11	13	21	0.42
Berros	100	93.5	15	1.6	2.0	0.3	0.1	*.	0.1	0	1.5	12	276	34	180	64	3.14
Berza	51	86.3	30	4.3	3.0	0.9	0.1	*.	0.5	0	4.2	42	490	31	212	87	1.90
Borraja	100	93.0	21	1.8	3.1	0.7	0.0	0.0	0.0	0	0.9	80	470	52	93	53	3.30
Brócoles	61	89.7	21	3.3	2.8	0.2	*.	*.	0.1	0	3.0	13	464	24	105	82	1.30
Brotes de soja	83	86.9	52	5.3	5.9	1.2	0.2	0.3	0.7	0	0.0?	30	218	15	42	58	0.85
Calabacín	87	92.2	15	1.6	2.1	0.4	0.1	*.	0.2	0	1.1	2	291	10	30	23	1.50
Calabaza	70	91.3	23	1.1	4.8	0.1	*.	*.	0.1	0	0.5	1	383	8	22	44	0.80
Canónigos	100	93.4	10	1.8	0.7	0.4	0.0	0.0	0.0	0	1.5	4	421	13	35	49	2.00
Cardo	100	94.0	20	0.7	4.9	0.1	*.	*.	0.1	0	0.0	170	400	42	70	23	0.70
Champiñón	93	90.7	15	2.7	0.7	0.2	*.	*.	0.2	0	1.9	8	422	13	8	123	1.26
Choucroutte	100	90.7	16	1.5	2.4	0.3	0.1	*.	0.1	0	2.1	355	288	14	48	43	0.60
Col blanca, repollo	78	92.1	23	1.4	4.6	0.2	*.	*.	0.1	0	2.5	13	227	23	46	28	0.50
Col china	79	95.4	11	1.2	1.3	0.3	*.	*.	0.1	0	1.7	7	202	11	40	30	0.60
Col de Bruselas	78	85.0	29	4.5	3.8	0.3	0.1	*.	0.2	0	4.4	7	411	22	31	84	1.10
Col rizada	72	90.0	20	3.0	2.4	0.4	*.	*.	0.2	0	1.5	9	282	12	47	56	0.90
Coliflor	62	91.6	18	2.5	2.5	0.3	*.	*.	0.1	0	2.9	16	328	17	20	54	0.63
Endibia/achicoria	89	94.4	14	1.3	2.3	0.2	*.	*.	0.1	0	1.3	4	192	13	26	26	0.74
Escarola	77	94.3	7	1.8	0.3	0.2	0.1	*.	0.1	0	1.5	53	346	10	54	54	1.40
Espárragos	74	93.6	15	1.9	2.2	0.1	*.	*.	0.1	0	1.5	4	207	20	21	46	1.00
Espárragos de lata	100	93.5	12	1.9	1.0	0.3	*.	*.	0.1	0	1.3	355	104	6	17	38	0.90
Espinaca	85	91.6	11	2.5	0.6	0.3	*.	*.	0.2	0	1.8	65	633	58	126	55	4.10
Grelos	83	91.1	27	1.5	5.7	0.3	0.1	*.	0.1	0	0.8	40	296	31	190	42	1.10
Grupo brasica promedio	100	86.6	25	2.2	3.5	0.3	*.	*.	0.1	0~	2.4~	9~	274~	18~	42~	42~	0.68~
Guisantes congelados	100	79.9	77	5.2	13.7	0.4	0.1	*.	0.2	0	2.1	112	149	25	22	80	1.53
Guisantes de lata escurridos	100	78.0	70	5.2	11.9	0.4	0.1	*.	0.2	0	6.3	211	135	27	29	83	1.72
Guisantes naturales	40	77.3	77	6.6	12.6	0.5	0.1	*.	0.3	0	4.3	2	304	33	24	108	1.84
Habas crudas	97	81.0	72	5.6	11.7	0.6	0.1	*.	0.3	0	2.2	50	250	38	22	95	1.90
Hinojo hojas	93	86.0	20	2.4	2.8	0.3	0.0	0.0	0.0	0	3.3	86	494	49	109	51	2.70
Judías verdes	94	90.3	31	2.4	5.3	0.2	0.1	*.	0.1	0	1.9	2	248	25	57	38	0.83
Judías verdes en lata	100	92.8	21	1.2	3.9	0.1	0.0	0.0	0.0	0	1.9	275	148	20	34	24	1.30
Lechuga	68	95.0	9	1.3	1.1	0.2	*.	*.	0.1	0	1.5	10	224	11	37	33	1.10
Lechuga y otras verduras promedio	100	89.1	16	1.9	1.7	0.2	*.	*.	0.1	0~	2.1~	14~	284~	14~	39~	45~	0.98~
Lombarda	78	91.8	19	1.5	3.5	0.2	*.	*.	0.1	0	2.5	4	266	18	35	30	0.50
Nabo gallego o redondo	69	90.5	23	1.0	4.7	0.2	*.	*.	0.1	0	2.5	58	238	7	49	31	0.44
Nabo vulgar alargado	83	89.3	8	1.2	0.9	0.2	*.	*.	0.1	0	0.7	10	227	11	48	31	0.45
Níscalo	61	89.8	11	1.9	0.1	0.7	0.0	0.0	0.0	0	6.9	6	310	8	6	74	1.30
Pepinillos en vinagre	100	65.3	117	0.4	31.8	0.3	0.1	*.	0.1	0	0.6	939	32	4	4	12	0.59
Pepinillos vinagre (agrios)	100	94.1	11	0.3	2.3	0.2	0.1	*.	0.1	0	0.6	1208	23	4	0	14	0.40
Pepino	74	96.8	11	0.6	2.1	0.2	0.1	*.	0.1	0	0.9	9	141	8	15	23	0.50
Perejil	60	81.9	19	4.4	1.3	0.4	*.	*.	0.2	0	4.3	33	1000	41	245	128	5.50
Pimiento rojo	82	92.2	27	0.9	6.4	0.2	*.	*.	0.1	0	0.4	2	177	10	9	19	0.46
Pimiento rojo en lata	100	91.3	18	0.8	3.9	0.3	0.1	*.	0.2	0	0.8	1369	146	11	41	20	0.80
Pimiento verde	77	91.0	18	1.2	3.2	0.3	0.1	*.	0.2	0	2.0	2	212	12	11	29	0.75
Puerro	58	89.0	21	2.2	3.2	0.3	0.1	*.	0.2	0	2.3	5	225	18	87	46	1.00
Rabanillo	63	94.4	13	1.1	2.2	0.1	*.	*.	0.1	0	1.5	17	255	8	34	26	1.50
Remolacha	78	88.8	40	1.5	8.6	0.1	*.	*.	0.1	0	2.5	58	336	25	29	45	0.93
Tomate	100	94.2	18	1.0	3.5	0.2	*.	*.	0.1	0	1.8	6	297	20	14	26	0.50
Tomate concentrado de	100	67.2	89	3.4	17.7	0.6	0.0	0.0	0.0	0	3.1~	579~	1046~	20	27	91~	1.72~
Tomate en lata	100	93.9	19	1.2	3.6	0.2	0.0	0.0	0.0	0	0.9	9	230	25	9	12	0.20
Tomate puré natural tamizado Solis	100	91.4	26	1.2	4.8	0.2	0.0	0.0	0.0	0	1.1	203	367	26	25	32	0.60
Tomate zumo	100	94.1	17	0.8	3.4	**.	0.0	0.0	0.0	0	0.2	51	236	10	15	16	0.56
Trufa	100	75.5	25	5.5	13.0	0.5	0.0	0.0	0.0	0	16.5	77	526	24	24	62	3.50
Verdolaga	100	92.5	24	1.5	4.3	0.3	0.0	0.0	0.0	0	0.9	2	390	151	95	35	3.60
Zanahoria	81	88.2	24	1.0	4.9	0.2	*.	*.	0.1	0	3.4	60	290	18	41	35	2.10

You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

Tabla de Alimentos

Alimentos

Verduras y Hortalizas

Leave a Reply