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Baked Products
Bread, pita, white, unenriched
Pro 100 g · USDA FoodData Central — SR Legacy (April 2018)
g
Nährwerte
Mengen für das gewählte Gewicht
275kcalKalorien
9.1gEiweiß
55.7gKohlenhydrate
1.2gFett
Ballaststoffe2.2 g
Zucker— g
Natrium536 mg
Calcium86 mg
Iron1.4 mg
Potassium120 mg
Vitamin C0 mg
Water32.1 g
Alle verfügbaren Nährstoffe+
| Nährstoff | Menge |
|---|---|
| Water | 32.1 G |
| Energy | 275 KCAL |
| Energy | 1,151 kJ |
| Protein | 9.1 G |
| Total lipid (fat) | 1.2 G |
| Ash | 1.9 G |
| Carbohydrate, by difference | 55.7 G |
| Fiber, total dietary | 2.2 G |
| Calcium, Ca | 86 MG |
| Iron, Fe | 1.4 MG |
| Magnesium, Mg | 26 MG |
| Phosphorus, P | 97 MG |
| Potassium, K | 120 MG |
| Sodium, Na | 536 MG |
| Zinc, Zn | 0.84 MG |
| Copper, Cu | 0.168 MG |
| Manganese, Mn | 0.481 MG |
| Vitamin C, total ascorbic acid | 0 MG |
| Thiamin | 0.267 MG |
| Riboflavin | 0.097 MG |
| Niacin | 2.142 MG |
| Pantothenic acid | 0.397 MG |
| Vitamin B-6 | 0.034 MG |
| Folate, total | 24 UG |
| Folic acid | 0 UG |
| Folate, food | 24 UG |
| Folate, DFE | 24 UG |
| Vitamin B-12 | 0 UG |
| Vitamin A, RAE | 0 UG |
| Retinol | 0 UG |
| Vitamin A, IU | 0 IU |
| Fatty acids, total saturated | 0.166 G |
| SFA 12:0 | 0 G |
| SFA 16:0 | 0.156 G |
| SFA 18:0 | 0.009 G |
| Fatty acids, total monounsaturated | 0.105 G |
| MUFA 16:1 | 0.013 G |
| MUFA 18:1 | 0.092 G |
| Fatty acids, total polyunsaturated | 0.535 G |
| PUFA 18:2 | 0.511 G |
| PUFA 18:3 | 0.024 G |
| Cholesterol | 0 MG |
| Tryptophan | 0.105 G |
| Threonine | 0.257 G |
| Isoleucine | 0.349 G |
| Leucine | 0.634 G |
| Lysine | 0.219 G |
| Methionine | 0.16 G |
| Cystine | 0.197 G |
| Phenylalanine | 0.446 G |
| Tyrosine | 0.257 G |
| Valine | 0.394 G |
| Arginine | 0.329 G |
| Histidine | 0.195 G |
| Alanine | 0.302 G |
| Aspartic acid | 0.408 G |
| Glutamic acid | 3.033 G |
| Glycine | 0.319 G |
| Proline | 1.012 G |
| Serine | 0.438 G |
Historische Quelldaten. Fehlende Werte werden als nicht verfügbar angezeigt, nicht als 0.
Quelle: USDA FoodData Central — SR Legacy (April 2018)Quelle öffnen ↗