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Bacon i skiver, rå

Sus scrofa
EnergifordelingEnergifordeling
% af samlet energi
   Protein, total24.6 %
   Fedt, total74.1 %
   Kulhydrat, total1.2 %
   Alkohol0 %
Anslået svind ved tilberedning: 0%

Næringsindhold pr. 100 g
Energi1076kJ
Protein, total15.9g
   total-N2.5g
Fedt, total21.4g
   mættede fedtsyrer7.5g
   monoumætt. fedtsyrer9.3g
   polyumætt. fedtsyrer2.1g
Kulhydrat, total0.8g
   kulhydrat, tilgængelig0.8g
   tilsat sukker0g
   kostfibre0g
Alkohol0g
Aske3.7g
Vand58.3g

Vitaminer
A-vitamin3.5RE
   Retinol3.5μg
   ß-caroten0μg
D-vitamin0.545μg
   D3 cholecalciferol0μg
   25-hydroxycholecalciferol0.109μg
E-vitamin0.44aTE
   alfa-tokoferol0.44mg
K-vitamin0μg
B1-vitamin, thiamin0.7mg
B2-vitamin, riboflavin0.142mg
Niacin8.23NE
   niacin5.4mg
   tryptofans bidrag2.83mg
B6-vitamin0.24mg
Pantothensyre0.71mg
Biotin4.8μg
Folat1.3μg
B12-vitamin0.68μg
C-vitamin8.3mg
   L-ascorbinsyre8.3mg

Mineraler
Natrium, Na1225mg
Kalium, K283mg
Calcium, Ca5.91mg
Magnesium, Mg17.6mg
Phosphor, P167mg
Jern, Fe0.52mg
Kobber, Cu0.096mg
Zink, Zn1.68mg
Jod, I0.7μg
Mangan, Mn0mg
Chrom, Cr1.4μg
Selen, Se8.3μg
Nikkel, Ni0.8μg

Kulhydrater
Fructose0g
Glucose0g
Lactose0g
Maltose0g
Saccharose0g
Sukkerarter, ialt0g
Stivelse0g

Fedtsyrer
C4:00g
C6:00g
C8:00g
C10:00g
C12:00g
C14:00.28g
C15:00g
C16:04.7g
C17:00g
C18:02.55g
C20:00g
C22:00g
C24:00g
C14:1, n-50g
C16:1, n-70.54g
C18:1, n-98.6g
C20:1, n-110.157g
C22:1, n-90g
C18:2, n-61.93g
C18:3, n-30.178g
C20:4, n-60g
C20:5, n-30g
C22:5, n-30g
C22:6, n-30g
Andre fedtsyrer0.33g

Fedtsyresummer
Sum mættede7.53g
Sum monoumættede9.3g
Sum polyumættede2.11g
Sum n-3 fedtsyrer0.178g
Sum n-6 fedtsyrer1.93g
Transfedtsyrer, total0g

Cholesterol
Cholesterol63mg

Aminosyrer
Isoleucin790mg
Leucin1300mg
Lysin1400mg
Methionin480mg
Cystin100mg
Phenylalanin590mg
Tyrosin530mg
Threonin710mg
Tryptofan170mg
Valin790mg
Arginin990mg
Histidin510mg
Alanin990mg
Asparaginsyre1400mg
Glutaminsyre2400mg
Glycin760mg
Prolin590mg
Serin560mg

© Fødevaredatabanken v7.01. Afdeling for Ernæring, Fødevareinstituttet, Danmarks Tekniske Universitet,
ID: 1304