Detalhe Alimento
Nome: Bolacha "Cream cracker"
Grupo: Cereais e Derivados
SubGrupo: Bolachas
Parte Edível : 100%
Porção Unitária Recomendada:
Referência Porção Unitária Recomendada :
Porção Unitária Habitual:
Referência Porção Unitária Habitual :
Código: IS466
Código FoodEX2:
Composição
| 0 | g | alcohol | ||||
| 61 | .6 | g | Hidratos de carbono | |||
| 16 | .2 | g | Lípidos | |||
| 3 | .1 | g | fibre, total dietary | |||
| 0 | g | organic acids, total | ||||
| 10 | .8 | g | protein, total | |||
| 3 | .5 | g | water | |||
| 4 | .8 | g | Outros |
Distribuição energética
| 0 | .0 | % | alcohol | |||
| 56 | .5 | % | Hidratos de carbono | |||
| 32 | .3 | % | Lípidos | |||
| 1 | .3 | % | fibre, total dietary | |||
| 0 | .0 | % | organic acids, total | |||
| 9 | .9 | % | protein, total |
Valores per 100g edible portion
| Valor | Unidade | Por porção habitual | Por porção recomendada | |
|---|---|---|---|---|
| Valor Energético | ||||
| energy kcal, total metabolisable | 442 | kcal | ||
| energy kJ, total metabolisable | 1860 | kJ | ||
| Macroconstituintes | ||||
| Lípidos | 16.2 | g | ||
| fatty acids, total saturated | 6.9 | g | ||
| fatty acids, total monounsaturated | 5.3 | g | ||
| fatty acids, total polyunsaturated | 2.4 | g | ||
| fatty acid 18:2 n-6 cis,cis | 2.4 | g | ||
| fatty acids, total trans | 0.2 | g | ||
| Hidratos de carbono | 61.6 | g | ||
| carbohydrate available, expressed as monosaccharide equivalents | 67.8 | g | ||
| sugars, total | 0 | g | ||
| oligosaccharides, available | 0 | g | ||
| starch, total | 61.6 | g | ||
| salt | 0.9 | g | ||
| fibre, total dietary | 3.1 | g | ||
| protein, total | 10.8 | g | ||
| alcohol | 0 | g | ||
| water | 3.5 | g | ||
| organic acids, total | 0 | g | ||
| cholesterol | 0 | mg | ||
| Vitaminas | ||||
| vitamin A; retinol equiv from retinol and carotenoid activities | 0 | µg | ||
| carotene, total (vitamin A precursors) | 0 | µg | ||
| vitamin D | 0 | µg | ||
| alpha-tocopherol | 1.3 | mg | ||
| thiamin | 0.15 | mg | ||
| riboflavin | 0.15 | mg | ||
| niacin, preformed | 0.9 | mg | ||
| niacin equivalents, total | 3.1 | mg | ||
| niacin equivalents from tryptophan | 2.2 | mg | ||
| vitamin B-6, total | 0.06 | mg | ||
| vitamin B-12 | 0 | µg | ||
| vitamin C | 0 | mg | ||
| folate, total | 14 | µg | ||
| Minerais | ||||
| ash | 1.79 | g | ||
| sodium | 370 | mg | ||
| potassium | 120 | mg | ||
| calcium | 28 | mg | ||
| phosphorus | 98 | mg | ||
| magnesium | 25 | mg | ||
| iron, total | 1.4 | mg | ||
| zinc | 0.6 | mg |
| Código | Description pt |
|---|---|
| A0242 | CRACKER (US CFR) |
| A0695 | 05 BAKERY PRODUCTS (EFG) |
| A0729 | 06 GRAINS AND GRAIN PRODUCTS (EUROCODE2) |
| A0821 | FINE BAKERY WARE (EUROFIR) |
| B1312 | WHEAT |
| C0208 | SEED, SKIN REMOVED, GERM REMOVED (ENDOSPERM) |
| E0140 | WHOLE, SHAPE ACHIEVED BY FORMING, THICKNESS 0.3-1.5 CM. |
| F0014 | FULLY HEAT-TREATED |
| G0005 | BAKED OR ROASTED |
| H0138 | WATER REMOVED |
| H0148 | WATER ADDED |
| H0158 | SUCROSE ADDED |
| H0272 | MARGARINE ADDED |
| J0100 | PRESERVED BY ADDING CHEMICALS |
| K0003 | NO PACKING MEDIUM USED |
| M0001 | CONTAINER OR WRAPPING NOT KNOWN |
| N0003 | NO FOOD CONTACT SURFACE PRESENT |
| P0024 | HUMAN CONSUMER, NO AGE SPECIFICATION |