Sashimi de corégone
Common Food
Total Energy
38
kcal
% from carbs
% from protein
% from fats
In 28.3 g
% daily value
Total Fat
1.7g
2.6%
Saturated
0.3g
1.3%
Polyunsaturated
0.6g
Monounsaturated
0.6g
Cholesterol
17mg
5.7%
Sodium, Na
14.5mg
0.6%
Potassium, K
89.8mg
1.9%
Protein
5.4g
10.8%
Water
20.6g
Ash
0.3g
Energy
158.9kJ
Calcium, Ca
7.4mg
Iron, Fe
0.1mg
Magnesium, Mg
9.4mg
Phosphorus, P
76.5mg
Zinc, Zn
0.3mg
Selenium, Se
3.6UG
Vitamin A, IU
34IU
Retinol
10.2UG
Vitamin A, RAE
10.2UG
Vitamin E (alpha-tocopherol)
0.1mg
Vitamin D (D2 + D3), International Units
135.4IU
Vitamin D3 (cholecalciferol)
3.4UG
Vitamin D (D2 + D3)
3.4UG
Niacin
0.9mg
Pantothenic acid
0.2mg
Vitamin B-6
0.1mg
Folate, total
4.3UG
Vitamin B-12
0.3UG
Choline, total
18.4mg
Folate, food
4.3UG
Folate, DFE
4.3UG
Tryptophan
0.1g
Threonine
0.2g
Isoleucine
0.2g
Leucine
0.4g
Lysine
0.5g
Methionine
0.2g
Cystine
0.1g
Phenylalanine
0.2g
Tyrosine
0.2g
Valine
0.3g
Arginine
0.3g
Histidine
0.2g
Alanine
0.3g
Aspartic acid
0.6g
Glutamic acid
0.8g
Glycine
0.3g
Proline
0.2g
Serine
0.2g
SFA 16:0
0.2g
SFA 18:0
0.1g
MUFA 18:1
0.4g
PUFA 18:2
0.1g
PUFA 18:3
0.1g
PUFA 20:4
0.1g
PUFA 22:6 n-3 (DHA)
0.3g
MUFA 16:1
0.1g
PUFA 20:5 n-3 (EPA)
0.1g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. Above values may vary based on your preparation, ingredients and method.
If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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How Much carbohydrates (carbs) is in Sashimi de corégone?
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The information provided is calculated based on the average height and the weight provided by you. Actual nutritional needs and results can vary depending on your specific height, weight, age, gender, and activity level. Always consult with a certified professionals or healthcare provider for dietary and exercise advice.