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Legumes and Legume Products
Tofu, fried, prepared with calcium sulfate
每 100 克 · USDA FoodData Central — SR Legacy (April 2018)
g
营养信息
所选重量对应的含量
270kcal热量
18.8g蛋白质
8.9g碳水化合物
20.2g脂肪
膳食纤维3.9 g
糖— g
钠16 mg
Calcium961 mg
Iron4.9 mg
Potassium146 mg
Vitamin C0 mg
Water50.5 g
全部已提供的营养素+
| 营养素 | 含量 |
|---|---|
| Water | 50.52 G |
| Energy | 270 KCAL |
| Energy | 1,131 kJ |
| Protein | 18.82 G |
| Total lipid (fat) | 20.18 G |
| Ash | 1.62 G |
| Carbohydrate, by difference | 8.86 G |
| Fiber, total dietary | 3.9 G |
| Calcium, Ca | 961 MG |
| Iron, Fe | 4.87 MG |
| Magnesium, Mg | 95 MG |
| Phosphorus, P | 287 MG |
| Potassium, K | 146 MG |
| Sodium, Na | 16 MG |
| Zinc, Zn | 1.99 MG |
| Copper, Cu | 0.398 MG |
| Manganese, Mn | 1.495 MG |
| Selenium, Se | 28.5 UG |
| Vitamin C, total ascorbic acid | 0 MG |
| Thiamin | 0.17 MG |
| Riboflavin | 0.05 MG |
| Niacin | 0.1 MG |
| Pantothenic acid | 0.14 MG |
| Vitamin B-6 | 0.099 MG |
| Folate, total | 27 UG |
| Folic acid | 0 UG |
| Folate, food | 27 UG |
| Folate, DFE | 27 UG |
| Vitamin B-12 | 0 UG |
| Retinol | 0 UG |
| Vitamin A, IU | 0 IU |
| Vitamin D (D2 + D3), International Units | 0 IU |
| Vitamin D (D2 + D3) | 0 UG |
| Fatty acids, total saturated | 2.918 G |
| SFA 14:0 | 0.056 G |
| SFA 16:0 | 2.141 G |
| SFA 18:0 | 0.72 G |
| Fatty acids, total monounsaturated | 4.456 G |
| MUFA 16:1 | 0.056 G |
| MUFA 18:1 | 4.4 G |
| Fatty acids, total polyunsaturated | 11.39 G |
| PUFA 18:2 | 10.044 G |
| PUFA 18:3 | 1.346 G |
| Fatty acids, total trans | 0 G |
| Cholesterol | 0 MG |
| Tryptophan | 0.255 G |
| Threonine | 0.854 G |
| Isoleucine | 0.924 G |
| Leucine | 1.516 G |
| Lysine | 0.961 G |
| Methionine | 0.23 G |
| Cystine | 0.062 G |
| Phenylalanine | 0.91 G |
| Tyrosine | 0.764 G |
| Valine | 0.948 G |
| Arginine | 1.491 G |
| Histidine | 0.469 G |
| Alanine | 0.842 G |
| Aspartic acid | 2.218 G |
| Glutamic acid | 3.581 G |
| Glycine | 0.798 G |
| Proline | 1.181 G |
| Serine | 1.105 G |
数据为历史参考资料。缺失值显示为暂无数据，不代表含量为零。
来源: USDA FoodData Central — SR Legacy (April 2018)查看原始来源 ↗