Respuestas
Respuesta:
TABLAS PERUANAS DE COMPOSICION DE ALIMENTOS
ALIMENTO
COMPOSICION POR 100 GRAMOS DE PORCION COMESTIBLE
Nombre Energía
Kcal Proteína
g Grasa
g Carboidrato
g Fibra
g Calcio
g Fósforo
g Hierro
g
TUBERCULOS,
RAICES Y PREPARADOS
Arracacha o racacha 97 0.7 0.3 22.9 1.1 27 50 1.1
Ashipa 178 1.4 0.3 42.7 0.9 29 25 4.8
Camote 116 1.2 0.2 27.6 1.0 41 31 0.8
Camote amarillo 119 1.7 0.1 28.3 0.9 26 33 2.5
Camote blanco 353 2.1 0.9 84.3 1.8 153 99 5.7
Camote morado 110 1.4 0.3 25.7 0.9 36 40 1.4
Chuño 323 1.9 0.5 77.7 2.1 92 54 3.3
Chuño negro 333 4.0 0.2 79.4 1.9 44 203 0.9
Curao 65 1.6 0.1 14.7 0.6 22 59 1.8
Koshñipa 142 1.6 0.2 33.6 1.2 108 138 0.3
Kuros 98 1.8 0.2 22.6 1.1 11 59 0.5
Llacón 54 0.3 0.3 12.5 0.5 23 21 0.3
Maca afrechillo 330 10.5 0.6 73.4 - 475 135 29.3
Maca almidón 350 6.1 1.2 80.1 - 175 70 31.7
Maca pasta integral 292 14.0 1.0 68.5 - 245 192 25.0
Maca silvestre 71 3.5 1.0 13.1 - 37 0 49.9
Maca tubérculo 314 11.8 1.6 66.4 - 247 183 14.7
Mashua, isaño o añu 50 1.5 0.7 9.8 0.9 12 29 1.0
Oca 61 1.0 0.6 13.3 1.0 22 36 1.6
oca deshidratado o ccaya 325 4.3 1.1 75.4 3.4 52 171 9.9
Olluco 62 1.1 0.1 14.3 0.8 3 28 1.1
Papa amarilla 103 2.0 0.4 23.3 0.7 6 52 0.4
Papa blanca 97 2.1 0.1 22.3 0.6 9 47 0.5
pap, harina de 332 6.4 0.4 77.1 2.3 82 199 1.0
Papa helada 180 1.8 0.6 42.1 2.0 58 54 2.8
Papa seca 322 8.2 0.7 72.6 1.8 47 200 4.5
Papa vieja 140 1.9 0.2 33.0 2.5 21 63 2.6
Pituca o taro 102 1.6 0.5 23.2 0.8 50 41 1.2
Pituca, harina de 342 8.1 0.3 78.6
-
97 141 77.0
Radiche 81 1.8 0.1 18.6 1.4 104 52 1.4
Remolacha raíz 44 1.7 0.1 9.5 1.0 14 38 0.8
Sachapapa 112 1.8 0.5 23.5 0.4 3 30 0.7
Yuca amarilla 161 0.6 0.2 39.1 0.9 35 62 0.4
Yuca asada 183 0.6 0.3 44.4 1.2 29 69 0.2
Yuca blanca 162 0.8 0.2 39.3 1.1 25 52 0.5
Yuca, harina de 335 1.7 0.5 80.9 1.8 155 110 5.3
Yuca sancochada 150 0.5 0.2 36.4 1.0 26 60 0.2
TABLAS PERUANAS DE COMPOSICION DE ALIMENTOS
ALIMENTOS COMPOSICION POR 100 GRAMOS DE PORCION COMESTIBLE
Nombre Energía
Kcal
Proteí-
na
gr
Grasa
gr
Carbo
hidrato
gr
Fibra
mg
Calcio
mg
Fósfo
ro
mg
Hierro
mg
Reti
nol
mcg
Tiami
na
mg
Ribo-
flavi
na
mg
Nia
cina
mg
Acido
Ascor
bico
mg
FRUTAS Y
PREPARADOS
Abridores 63 0.8 0.1 16.4 0.8 6 35 0.4 49 0.003 0.05 1.17 27.5
Aceitunas de botija 298 0.8 32.1 7.3 1.4 86 55 2.4 0 0.003 0.22 0.80 0.0
Aceitunas negras, preparadas 304 2.2 22.4 30.3 1.5 67 63 7.4 - 0.003 0.24 1.00 0.0
Airampo 49 1.8 0.5 11.6
-
85 0.2
-
- 0.01 0.02 24.00
-
Aguaje 283 2.3 25.1 18.1 10.4 74 27 0.7 706 0.12 0.17 0.30 0.0
Anona 53 1.1 0.4 12.9 1.2 16 37 0.2 0 0.07 0.23 0.79 3.4
Blaquillos 64 0.6 0.1 17.1 0.6 4 22 0.3 0 0.03 0.04 0.90 15.3
Caimito 60 1.8 0.5 14.9
-
88 19 0.2
-
0.01 0.02 24.00
-
Camu camu 24 0.5 0.1 5.9 0.4 28 15 0.5 0 0.01 0.04 0.61 2780.0
Capulí 63 0.7 0.4 15.9 0.6 26 26 0.9 19 0.07 0.11 1.45 0.0
Ciruelas 82 1.0 0.2 21.5 0.5 20 53 0.9 23 0.05 0.06 1.44 36.8
Coco 286 3.4 28.1 10.8 2.3 8 51 1.8 0 0.02 0.05 0.58 0.9
Coco, agua de 14 0.7 0.1 3.1 0.0 21 7 0.0 0
-
0.01
-
0.8
Cocona 41 0.9 0.7 9.2 2.5 16 30 1.5 23 0.06 0.10 2.25 4.5
Chambiro 118 1.5 7.3 14.5 8.4 47 59 0.6 0 0.08 0.23 0.20 4.2
Chirimoya 87 1.2 0.2 22.6 1.5 20 63 0.7 0 0.09 0.16 1.62 3.3
Dátiles 224 1.4 0.5 59.8 2.8 60 29 0.8 5 0.10 0.09 0.13 2.9
Fresas 41 0.7 0.8 8.9 1.4 37 28 1.2 7 0.04 0.05 0.26 42.0
Granada 68 0.5 0.1 18.3 0.5 10 38 0.3 0 0.09 0.04 1.56 5.2
Granadilla 80 2.2 2.0 15.6 3.5 177 128 0.4 0 0.11 0.13 2.14 15.8
Granadilla, jugon enlatado de 68 1.1 0.0 15.9 0.2 6 50 0.6
-
0.00 0.03
-
129.6
Guanábana 56 0.9 0.2 14.3 1.1 38 43 0.7 0 0.05 0.06 1.69 19.0
Guava 53 1.0 0.1 13.6 0.8 24 18 0.4
-
0.05 0.10 0.50 1.4
Guayaba 56 0.5 0.1 14.9 5.7 18 23 0.3 0 0.04 0.04 1.44 60.0
Guayaba amarilla 71 0.8 0.2 18.4 6.1 32 15 0.1 3 0.05 0.06 0.44 7.2
Guayaba rosada 56 0.5 0.2 14.77 5.6 17 23 0.3 0 0.04 0.05 1.40 9.8
Guayaba verde 55 0.5 0.1 14.7 4.4 30 11 0.0 3 0.04 0.06 0.66 17.7
Higos negros 76 0.9 0.1 19.9 1.7 58 43 0.8 5 0.04 0.05 0.52 2.9
Higos secos 182 3.6 0.2 46.6 8.6 109 100 2.4 0 0.00
-
0.90 3.7
8.9