Manuela Alves da Cunha.pdf - RI UFBA - Universidade Federal da ...
Manuela Alves da Cunha.pdf - RI UFBA - Universidade Federal da ...
Manuela Alves da Cunha.pdf - RI UFBA - Universidade Federal da ...
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Tabela 10. Composição Nutricional do 3º Cardápio.<br />
Alimento Qtde (g) Cal. (kcal) Carboid. (g) Proteín. (g) Lip. total (g) G. poli. (g) G.mono (g) G.sat. (g) G. trans (g) Sódio (mg)<br />
Tomate cru 40 8,40 2,04 0,32 0,00 --- --- --- --- 2,0<br />
Cenoura crua 25 8,50 1,93 0,33 0,05 --- --- --- --- 0,8<br />
Cebola crua 10 3,90 0,89 0,17 0,01 --- --- --- --- 0,1<br />
Alface lisa 18 2,52 0,43 0,31 0,02 --- --- --- --- 0,7<br />
Azeite de oliva 3 26,52 --- --- 3,00 0,3 2,3 0,4 --- ---<br />
Bobó de camarão* 170 243,10 15,61 12,02 14,74 2,0 2,2 3,6 0,2 671,5<br />
Arroz tipo 1 cozido 120 153,60 33,72 3,00 0,24 --- --- 0,2 --- 1,2<br />
Suco de limão 300 66,00 21,90 1,80 0,30 --- --- --- --- ---<br />
Açúcar 15 58,05 14,93 --- --- --- --- --- --- 1,8<br />
Melancia 300 99,00 24,30 2,70 --- --- --- --- --- ---<br />
Total g 669,59 115,74 20,64 18,36 2,3 4,5 4,3 0,2 678,1<br />
Total kcal 462,95 82,56 165,21<br />
Total VCT (kcal) 710,73<br />
% do VCT 65,1% 11,6% 23,2%<br />
Fonte: TACO (2006)<br />
*Valores obtidos com as análises realiza<strong>da</strong>s<br />
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