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Manual para comer de todo - Inicio al contaje de carbohidratos
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Tablas de composición de alimentos
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| Aves |
| Alimentos 100 gr. |
Kcal |
Prot.
gr. |
H.C.
gr. |
G.T
gr. |
G.S.
gr. |
GMI
gr. |
CPI
gr. |
COL
mg. |
FIB
gr. |
Na
mg. |
Ca
mg. |
| Gallina |
362 |
24 |
0 |
29.5 |
9.05 |
12.3 |
5.6 |
75 |
0 |
78 |
10 |
| Perdiz, Carne Sola |
212 |
36.7 |
0 |
7.2 |
1.98 |
3.54 |
1.8 |
|
0 |
100 |
46 |
| Pato, Carne Sola |
122 |
19.7 |
0 |
4.8 |
1.38 |
2.74 |
0.6 |
110 |
0 |
110 |
12 |
| Pato con Piel |
430 |
11.3 |
0 |
42.7 |
12.3 |
24.4 |
5.42 |
|
0 |
77 |
11 |
| Pavo sin Piel |
109 |
21.9 |
0.5 |
2.2 |
0.8 |
0.59 |
0.65 |
49 |
0 |
54 |
8 |
| Pavo con Piel |
145 |
20.6 |
0 |
6.9 |
2.51 |
1.85 |
2.03 |
81 |
0 |
49 |
9 |
| Pollo con Piel |
230 |
17.6 |
0 |
14.8 |
4.24 |
6.08 |
3.19 |
90 |
0 |
70 |
10 |
| Pollo sin Piel |
126 |
19.1 |
0.8 |
1.65 |
0.37 |
0.48 |
0.40 |
57 |
0 |
89 |
11 |
| Pollo, Pechuga |
120 |
21.8 |
1 |
3.2 |
1.12 |
1.52 |
0.45 |
69 |
0 |
72 |
10 |
| Pollo, Hígado |
135 |
19.1 |
0.6 |
6.3 |
2.65 |
1.86 |
1.41 |
380 |
0 |
85 |
8 |
| Pollo, Molleja |
110 |
18.1 |
2.7 |
3 |
1.3 |
1 |
0.6 |
183 |
0 |
87 |
18 |
| Carnes |
| Alimentos 100 gr. |
Kcal |
Prot.
gr. |
H.C.
gr. |
G.T
gr. |
G.S.
gr. |
GMI
gr. |
CPI
gr. |
COL
mg. |
FIB
gr. |
Na
mg. |
Ca
mg. |
| Magra de Vaca |
123 |
20.3 |
0 |
4.6 |
2.06 |
2.26 |
0.19 |
59 |
0 |
61 |
7 |
| Falda de Vaca |
179 |
19.6 |
0 |
11.2 |
5.02 |
5.6 |
0.5 |
59 |
0 |
43 |
5 |
| Costilla de Vaca |
290 |
16 |
0 |
25.1 |
11.3 |
12.4 |
1.07 |
70 |
0 |
48 |
10 |
| Solomillo de Vaca |
120 |
18.7 |
0.9 |
4.5 |
2.02 |
2.21 |
0.2 |
59 |
0 |
61 |
7 |
| Lomo de Vaca |
268 |
16.6 |
0 |
22.4 |
10.2 |
11.2 |
0.98 |
65 |
0 |
49 |
9 |
| Lomo de Vaca Asado |
192 |
27.6 |
0 |
9.1 |
4.1 |
4.5 |
0.4 |
65 |
0 |
59 |
10 |
| Ternera, Bistec |
168 |
19 |
0.5 |
10 |
3.4 |
5.55 |
0.2 |
70 |
0 |
35 |
11 |
| Ternera, Chuleta |
166 |
19 |
0 |
10 |
3.4 |
5.55 |
0.25 |
70 |
0 |
48 |
11 |
| Cordero, Chuleta |
365 |
14.7 |
0 |
34 |
17.1 |
14.7 |
1.81 |
78 |
0 |
60 |
7 |
| Cordero, Chul. Asada |
241 |
15.2 |
0 |
20 |
9.6 |
8.3 |
1.02 |
78 |
0 |
33 |
4 |
| Cordero Pierna |
234 |
17.9 |
0 |
18 |
8.8 |
7.6 |
1 |
78 |
0 |
52 |
6 |
| Hígado |
269 |
20.1 |
5.6 |
7.3 |
3 |
1.71 |
2.32 |
370 |
0 |
93 |
7 |
| Sesos |
125 |
11.6 |
0.8 |
8 |
3.64 |
3.08 |
0.89 |
2.200 |
0 |
210 |
11 |
| Callos |
60 |
9.4 |
0 |
2.5 |
1.47 |
0.92 |
0.03 |
95 |
0 |
46 |
75 |
| Cerdo Magro |
147 |
20.7 |
0 |
7.1 |
3.01 |
3.4 |
0.58 |
69 |
0 |
76 |
8 |
| Cerdo Chuleta |
329 |
15.9 |
0 |
29.5 |
12.5 |
14.1 |
2.44 |
72 |
0 |
56 |
8 |
| Cerdo. Solomillo |
258 |
22.2 |
0 |
18.8 |
7.99 |
9 |
1.56 |
72 |
0 |
66 |
9 |
| Cerdo, Pierna |
269 |
16.6 |
0 |
22.5 |
9.56 |
10.8 |
1.86 |
72 |
0 |
59 |
7 |
| Cerdo, Pies |
273 |
16 |
0.5 |
23 |
8.5 |
11.4 |
3.05 |
62 |
0 |
60 |
10 |
| Corte |
725 |
20.7 |
0 |
71.4 |
30.4 |
34.2 |
5.92 |
72 |
0 |
38 |
7 |
| Embutidos |
| Alimentos 100 gr. |
Kcal |
Prot.
gr. |
H.C.
gr. |
G.T
gr. |
G.S.
gr. |
GMI
gr. |
CPI
gr. |
COL
mg. |
FIB
gr. |
Na
mg. |
Ca
mg. |
| Jamón Ahumado |
360 |
17.7 |
0.7 |
31.8 |
12.6 |
15.5 |
3.3 |
60 |
0 |
1.100 |
10 |
| Jamón Cocido |
270 |
14.4 |
0 |
23.6 |
9.22 |
11.8 |
2.45 |
60 |
0 |
1.090 |
14 |
| Jamón Serrano |
356 |
17 |
0 |
35 |
11.7 |
15.6 |
4.15 |
62 |
0 |
1.110 |
0 |
| Bacon Frito Plancha |
696 |
9.3 |
1 |
49.24 |
17.14 |
23.6 |
5.8 |
85 |
0 |
990 |
7 |
| Chorizo |
472 |
15.8 |
1.1 |
45 |
20.6 |
19.8 |
5.25 |
100 |
0 |
78 |
13 |
| Mortadela Bologna |
322 |
15.8 |
4.1 |
19.8 |
6.8 |
9.7 |
2.12 |
5.9 |
0 |
2.290 |
90 |
| Salchicha Cocida |
270 |
10.8 |
0.4 |
27.6 |
10.4 |
13.1 |
1.77 |
60 |
0 |
|
6 |
| Salchichón |
491 |
19.3 |
1.9 |
45.2 |
20.7 |
19 |
5 |
79 |
0 |
1.850 |
10 |
| Pasta Hígado |
310 |
12.9 |
4.3 |
26.9 |
10.6 |
13.3 |
2.58 |
120 |
0 |
860 |
26 |
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Dr. Ramiro Antuña de Alaiz
Unidad de Tratamiento Educativo |
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