Composicion Bazo

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Tabla de composicin qumica de los principales nutrientes

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NOMBRE
Agua
Proteinas
Grasas
Kcal
68.0
87.3
1.2
3.9
7.
322.0
27.2
7.9
9.2
53
Leche fluda de cabra
66.0
87.3
3.2
3.8
5.
Leche fluida de vaca
63.0
87.8
3.1
3.5
4.
Leche en polvo descremada
365.0
4.0
33.6
2.3
52
Leche en polvo entera
484.0
3.9
27.0
26.1
36
Leche Al 110 maternizada
484.0
2.0
22.2
21.0
51
Leche Eledon maternizada
417.0
3.0
27.9
12.0
46
Leche Nan maternizada
508.0
3.0
12.8
26.0
55
Leche Pelargn maternizada
458.0
3.0
16.5
17.1
59
Leche evaporada
143.0
72.4
7.0
8.1
10
46.0
88.7
4.1
1.0
5.
Leche crema espesa
342.0
58.1
2.5
36.6
2.
Leche crema rala
201.0
73.0
2.8
20.0
3.
Queso fresco de cabra
173.0
65.1
16.3
10.3
3.
Queso fresco de vaca
230.0
60.0
15.8
17.5
2.
Queso mantecoso
396.0
33.5
28.0
30.0
3.
Queso parmesano
440.0
22.2
39.1
30.3
1.
Huevo de charapa (tortuga)
222.0
61.3
16.3
16.0
1.
48.0
87.4
10.8
0.2
0.
Huevo Crudo,Gallina
141.0
75.4
13.5
8.4
1.
Huevo Cocido,Gallina
139.0
75.9
12.9
8.4
1.
Huevo, Gallina, Yema de
354.0
50.1
15.6
30.9
1.
Huevo de Motelo (tortuga),
143.0
73.5
16.4
7.3
1.
Huevo de pata,
166.0
72.5
13.1
11.1
2.
Huevo de pata. yema
426.0
41.7
15.1
38.8
2.
Huevo de taricaya (tortuga)
178.0
66.0
15.1
11.3
2.
Alpaca, Carne,pulpa
107.0
73.9
24.1
0.5
0.
90.0
78.0
18.6
1.2
0.
Carnero,Cabeza sancochada
111.0
79.3
14.2
5.6
0.
Carnero, Corazn
109.0
77.0
15.9
4.6
0.
Leche Materna
Leche Condensada
Yogurt
Huevo,gallina, Clara de
Ballena Carne.
Carbo
Carnero, Hgado
121.0
72.1
19.9
4.0
0.
72.0
83.8
15.7
0.6
0.
108.0
76.5
20.9
2.1
0.
77.0
81.0
13.4
2.2
0.
Carnero, Rin
109.0
76.0
19.0
3.2
0.
carnero, Sesos
115.0
79.1
10.0
7.8
0.
Carnero, Pulpa gorda
275.0
60.0
16.0
23.0
0.
carnero,Pulpa muy magra
136.0
73.8
19.0
6.1
0.
Carnero, Pulpa semi gorda
244.0
63.0
17.0
19.0
0.
Cerdo, Carne. pulpa
198.0
69.2
14.4
15.1
0.
Cerdo, Hgado
121.0
73.7
18.5
4.7
0.
Cerdo, Patas semigordas
284.0
57.0
20.0
22.0
0.
79.0
81.3
13.5
2.4
0.
Cerdo, Rin
139.0
75.4
13.9
8.8
0.
Chivo, Pierna, pulpa
115.0
73.9
19.4
3.6
0.
Conejo, Carne, pulpa
163.0
69.8
20.0
8.6
0.
96.0
78.1
19.0
1.6
0.
Delfin, Carne, pulpa
112.0
72.0
24.3
0.9
0.
Gallina, Pechuga, pulpa
108.0
73.2
19.2
2.9
0.
Gallina, Pierna, pulpa
120.0
71.3
20.6
3.6
0.
Pato, Carne
326.0
54.3
16.0
28.6
0.
Pavo, Carne, pulpa
268.0
58.3
20.1
20.2
0.
Pollo, Pulpa de
170.0
70.6
18.2
10.2
0.
Pollo, Corazn
157.0
69.6
20.5
7.0
1.
Pollo, Sangre cocida
69.0
82.0
16.0
0.1
0.
Pollo, Sangre cruda
65.0
83.0
15.0
0.1
0.
Rana, Carne, pulpa
68.0
83.2
15.6
0.2
0.
Charapa , pulpa, Carne de
78.0
81.6
16.4
0.9
0.
Vacuno, Bazo
92.0
78.1
18.9
1.2
0.
Vacuno, Cabeza, sancochada
110.0
77.1
18.6
3.4
0.
Vacuno carne, pulpa
105.0
75.9
21.3
1.6
0.
vacuno, Corazn
102.0
77.0
16.6
3.5
0.
Vacuno, Criadilla
58.0
86.9
9.8
1.8
0.
Vacuno, Hgado
127.0
70.8
20.0
4.6
0.
Vacuno, Lengua
171.0
71.1
16.5
11.2
0.
Vacuno, Mondongo
104.0
79.5
16.9
3.5
0.
Vacuno, Patas sancochadas
152.0
68.8
23.7
5.6
0.
Vacuno, Pulmn
83.0
80.0
17.2
1.1
0.
Vacuno, Rin
90.0
79.6
15.1
2.9
0.
Carnero, Mondongo
Carnero, Patas sancochadas
Carnero,Pulmn
Cerdo, Pulmn
Cuy, Carne, pulpa
Vacuno, Sesos
135.0
78.1
11.3
9.6
0.
Vacuno, Ubre
229.0
66.0
14.1
19.2
0.
Vicua, Carne, pulpa
104.0
75.7
21.6
1.3
0.
Carnero,Chalona de
315.0
20.2
50.3
11.7
0.
Vacuno, Charqui de carne
279.0
25.8
57.7
3.6
0.
Cerdo, Chicharrn de
650.0
22.6
11.3
61.4
0.
Chicharrn de prensa
436.0
29.9
23.9
37.2
0.
Chorizo
287.0
52.3
21.0
21.9
0.
Jamn del Pas
344.0
47.9
24.7
26.4
0.
Jamonada
333.0
49.3
15.7
29.5
0.
Mortadela
257.0
57.9
9.8
19.7
9.
Pat
496.0
35.0
10.9
49.8
1.
Queso de chancho
244.0
55.5
20.1
17.3
0.
Relleno
107.0
75.5
14.4
5.0
0.
Salchicha blanca chica
441.0
40.1
12.0
43.2
0.
Salchicha blanca grande
349.0
47.9
13.6
32.3
0.
Salchicha "hot dog"
366.0
49.4
11.0
34.3
0.
Salchicha de "huacho"
453.0
38.2
12.9
44.0
0.
Cerdo, Tocino
490.0
32.8
13.5
47.9
0.
Venado, carne seca
151.0
57.1
32.4
1.4
0.
Acarabuaz. salado / deshidratado
279.0
25.0
47.5
9.9
0.
Anchoveta
171.0
69.0
21.0
9.0
0.
Ayanque
88.0
77.2
19.6
0.5
0.
Bacalao fresco
77.0
81.3
17.5
0.3
0.
375.0
12.3
81.8
2.8
0.
Bagre
80.0
80.9
15.2
1.7
0.
Bonito
138.0
70.6
23.4
4.2
0.
Bonito. huevera
101.0
75.5
17.2
3.0
0.
Bonito. pulpa asada
136.0
69.9
24.0
3.7
0.
Bonito. pulpa seca salado
184.0
44.0
32.3
5.1
0.
Boquichico. salado / deshidratado
273.0
24.3
47.9
9.1
0.
Cabrilla
97.0
76.4
19.4
1.6
0.
Carachama
64.0
82.8
14.2
0.4
0.
Cavinsa
85.0
78.8
18.1
0.8
0.
Cazn
98.0
75.0
21.8
0.5
0.
Chita
88.0
78.0
19.8
0.4
0.
Chita, huevera
62.0
83.8
12.3
1.0
0.
Chita, pulpa asada
99.0
75.1
21.0
1.0
0.
Cojinova
93.0
75.1
20.2
0.7
0.
Bacalao seco salado
Corvina
124.0
72.6
19.5
4.5
0.
72.0
79.5
16.3
0.3
0.
129.0
73.0
21.6
3.9
0.
87.0
79.0
19.1
0.5
0.
116.0
73.3
18.2
4.2
0.
93.0
76.3
19.7
1.0
0.
150.0
44.8
30.9
2.0
0.
Machete
98.0
77.2
18.7
2.0
0.
Maparate, con espinas
78.0
79.1
15.1
0.9
0.
Merluza
74.0
81.8
16.8
0.3
0.
Paiche. seco
247.0
40.4
38.2
9.3
0.
Pampanito
106.0
76.0
19.2
2.7
0.
Pana, salado / deshidratado
274.0
21.5
54.3
6.2
0.
Pejerrey
89.0
77.1
18.7
1.2
0.
Pejesapo
101.0
76.0
22.1
0.7
0.
Pejesapo, pulpa asada
87.0
77.8
19.5
0.4
0.
Pejesapo, pulpa sancochada
83.0
77.8
18.7
0.3
0.
Pintadilla
85.0
77.4
18.8
0.5
0.
Ractacara, con espinas
87.0
74.2
15.4
2.3
0.
136.0
65.9
31.1
0.4
0.
Rbalo
95.0
76.5
21.3
0.5
0.
Toyo
83.0
77.7
18.7
0.4
0.
Tramboyo
85.0
78.8
19.2
0.3
0.
110.0
75.3
20.9
2.3
0.
Yahuarachi, con espinas
86.0
77.3
15.5
2.2
0.
Yuliya, con espinas
85.0
77.6
16.9
1.4
0.
Zngaro, salado / deshidratado
273.0
24.1
47.3
9.3
0.
Atn en aceite, enlatado
288.0
52.6
24.2
20.5
0.
Sardina Grated, conserva
177.0
65.4
22.4
9.0
0.
Sardina filete, conserva
209.0
60.6
25.8
11.0
0.
Almeja Blanca
70.0
82.4
14.4
1.1
0.
Barquillos
84.0
78.2
18.5
0.5
0.
Calamar grande pota
47.0
87.8
10.6
0.2
0.
Camarones
78.0
78.0
17.8
0.2
0.
240.0
29.6
52.3
1.9
0.
Cangrejos
99.0
86.1
18.9
2.6
0.
Caracoles
79.0
78.6
16.9
0.8
0.
Chanque, loco o tolino
96.0
74.3
21.9
0.3
0.
Choros
87.0
78.4
13.3
3.4
0.
Fuasaco, con espinas

Jurel
Lenguado. fresco
Lisa
Lorna
Lorna, pulpa seca salado
Raya, pulpa asada
Trucha rosada
Camaroncitos chinos, salados
Concha de abanico
76.0
80.0
13.9
1.8
0.
Erizo
141.0
72.1
16.3
7.9
0.
Lapas
83.0
78.1
18.5
0.4
0.
Machas
88.0
74.4
15.7
2.8
0.
Pique
73.0
79.3
15.9
1.1
0.
Pulpo
71.0
83.6
13.6
1.4
0.
Achita, Achis o Kiwicha cruda (10)
377.0
12.0
13.5
7.1
64
Achita, Achis o Kiwicha tostada
428.0
0.7
14.5
7.8
74
Arroz Pilado o pulido cocido
115.0
72.2
2.4
0.1
25
Arroz Pilado o pulido crudo
359.0
13.1
8.2
0.5
77
Arroz con cscara
348.0
11.9
5.9
2.0
74
Avena, hojuelas cocida
53.0
87.1
1.3
0.5
10
Avena, hojuelas cruda
347.0
8.8
13.3
4.0
72
Caihua amarilla
340.0
12.0
14.3
5.0
62
Caihua gris
344.0
12.4
14.0
4.5
64
Caihua parda
340.0
12.2
13.8
3.5
65
Caihua, hojuelas de
379.0
8.1
17.6
8.3
61
Cebada con cscara
344.0
12.1
6.9
1.8
76
Cebada harina
370.0
9.4
18.8
2.3
67
Cebada llunka
317.0
18.5
1.9
0.7
77
Cebada mshka o mchica
344.0
10.0
8.6
0.7
77
Cebada pelada. mote de
330.0
15.4
8.2
1.1
73
Cebada perlada o resbalada cocida
78.0
81.0
1.0
0.1
17
Cebada perlada o resbalada cruda
354.0
13.3
5.3
0.6
79
Cebada tostada y molida
351.0
9.9
7.7
0.8
79
Chancay (bizcocho)
356.0
19.4
8.8
6.9
64
Fideos
360.0
12.1
9.4
0.2
78
Fideos tallarn
324.0
20.4
9.5
0.1
69
Fideos tallarn (sancochado)
100.0
75.5
3.1
0.0
21
Galletas de soda
442.0
4.8
10.1
14.7
68
Galletas de vainilla
438.0
4.8
6.0
12.7
74
Maz, Alazn
349.0
13.7
8.2
3.7
72
Maz, Alazn, jora fresca de
290.0
28.1
5.4
2.8
62
Maz, Alazn, jora seca de
348.0
13.8
7.0
3.6
73
Maz, Amarillo
315.0
17.2
8.4
1.1
69
Maz, Blanco crudo
353.0
14.1
5.6
4.6
74
Maz, Blanco tostado
390.0
4.6
7.2
4.6
82
Maz, Cancha tostada
363.0
9.5
6.7
2.7
79
Maz, Chochoca de
348.0
13.0
5.2
2.5
78
Maz, Fresco. choclo
129.0
67.3
3.3
0.8
27
Maz, Germinado seco
315.0
22.0
6.2
3.2
67
Maz, Harina de
381.0
11.9
8.7
6.5
71
Maz, Maizena
351.0
12.2
0.6
0.2
86
Maz, Morado
357.0
11.4
7.3
3.4
76
Maz, Mote de
108.0
74.5
2.6
1.3
21
Maz, Pachuco de
351.0
13.4
7.3
3.9
73
Maz, para mote, pelado
363.0
12.6
5.9
2.1
78
Maz, para mote. sin pelar
345.0
12.8
5.7
1.5
78
Maz, Smola. polenta
347.0
13.3
8.3
1.2
74
Maz, Tocash de
191.0
52.7
2.6
2.2
41
Pan de cebada, serrano
302.0
24.4
7.2
0.2
66
Pan de labranza
335.0
17.3
9.6
0.3
71
Pan de molde
332.0
20.8
6.8
2.5
69
Pan francs
291.0
27.0
8.4
0.2
63
Quinua Afrecho de
347.0
14.1
10.7
4.5
65
Quinua Blanca (Junn)
363.0
11.8
12.2
6.2
67
Quinua Blanca (Puno)
376.0
10.1
11.5
8.2
66
Quinua Cocida
101.0
79.0
2.8
1.3
16
Quinua Cruda
374.0
11.5
13.6
5.8
66
Quinua Dulce blanca (Junn)
373.0
11.1
11.1
7.7
67
Quinua Dulce blanca (Puno)
360.0
11.2
11.6
5.3
68
Quinua Dulce rosada (Junin)
372.0
11.0
12.3
7.2
67
Quinua Harina de
341.0
13.7
9.1
2.6
72
Quinua Hojuelas de (flakes)
374.0
7.0
8.5
3.7
78
Quinua Rosada (Puno)
368.0
10.2
12.5
6.4
67
Quinua Smola de
376.0
12.6
19.5
10.7
53
Quinua Sorgo
351.0
12.2
8.0
4.0
72
Trigo, Harina de
359.0
10.8
10.5
2.0
74
Trigo, Llunka de
339.0
16.1
9.1
1.0
71
Trigo, Mchica de
356.0
9.0
7.9
1.2
79
Trigo, Mote de
167.0
59.0
2.5
0.6
37
69.0
82.9
1.9
0.1
14
Trigo, para mote, pelado crudo
353.0
12.5
9.8
0.9
74
Trigo, pelado
358.0
12.6
8.4
1.4
76
Trigo, resbalado cocido
90.0
77.9
2.8
0.3
18
Trigo, resbalado crudo
355.0
13.5
11.4
1.8
71
Trigo, Smola de
362.0
12.1
7.8
1.1
78
Trigo
336.0
14.5
8.6
1.5
73
Trigo, para mote, pelado) cocido
Arvejas frescas
106.0
72.6
7.1
0.6
18
Arvejas secas
351.0
11.5
21.7
3.2
61
Arvejas, harina de
346.0
10.1
21.6
1.1
64
Arvejn
342.0
12.1
21.4
1.9
61
Frijol aguisho
333.0
12.6
22.7
1.6
59
Frijol amarillo comn
334.0
12.6
21.1
1.5
61
Frijol bayo
331.0
12.9
19.0
0.9
63
Frijol bayo americano
333.0
13.4
20.3
1.5
61
Frijol blanco (White kidney)
330.0
13.1
22.1
1.1
59
Frijol bocn o chileno
323.0
11.9
22.2
0.5
57
Frijol bountiful bean
334.0
12.9
17.3
0.9
65
Frijol bush bean
329.0
13.3
24.2
1.6
56
Frijol caballero o blanco cocido
92.0
75.8
5.1
0.4
17
Frijol caballero o blanco crudo
329.0
12.5
22.9
1.5
58
Frijol california
333.0
13.2
20.7
2.1
59
Frijol canario cocido
85.0
77.8
5.2
0.5
15
Frijol canario crudo
339.0
11.7
21.9
2.1
60
Frijol canario fresco
166.0
56.5
9.7
0.5
31
Frijol canario serranito
339.0
12.2
19.2
1.8
63
Frijol caraotas
329.0
13.5
21.2
1.4
60
Frijol castilla o chiclayo tresmesino
330.0
13.6
22.5
1.8
58
Frijol cocacho
331.0
13.1
21.3
1.2
60
Frijol chavn
335.0
12.6
19.2
1.4
63
Frijol chiclayo dosmesino fresco
104.0
73.2
8.4
0.4
17
Frijol chiclayo dosmesino seco
325.0
15.1
21.4
1.6
58
Frijol de palo
345.0
10.3
18.4
1.4
66
Frijol de palo fresco
143.0
62.7
8.9
0.8
26
Frijol dulce (Ancash)
338.0
12.4
19.4
1.8
62
Frijol negro
332.0
13.6
18.2
1.3
63
Frijol nucya blanco
338.0
12.5
20.0
1.9
62
Frijol nucya plomo
334.0
12.9
19.8
1.6
62
Frijol panamito
336.0
12.2
21.5
1.7
60
Frijol plomo
337.0
12.7
20.1
1.8
62
Frijol pole bean
331.0
13.2
22.4
1.2
59
Frijol rojo (Red kidney)
332.0
13.6
19.2
1.2
62
Frijol terciopelo
358.0
11.5
21.0
5.6
58
Frijol vacapaleta
328.0
14.1
21.0
1.6
59
Garbanzo cocido
99.0
75.9
2.5
1.8
18
Garbanzo crudo
362.0
11.4
19.2
6.1
60
Guaba fresco
141.0
63.3
10.7
0.7
24
Guaba seco
346.0
10.7
20.3
2.1
63
Habas frescas
151.0
60.6
11.3
0.8
25
Habas, harina de
343.0
11.9
24.3
1.9
59
Habas secas. con cscara cruda
340.0
11.5
23.8
1.5
60
Habas secas. sin cscara cocida
102.0
72.8
7.3
0.5
17
Habas secas. sin cscara cruda
335.0
13.6
25.9
2.4
55
Lentejas chicas cocidas
97.0
74.6
6.4
0.1
18
Lentejas chicas crudas
339.0
13.0
22.6
1.0
61
Lentejas grandes
338.0
12.4
23.2
1.1
61
Pallares. con cscara cocidas
103.0
72.5
5.9
0.4
19
Pallares. con cscara crudos
331.0
11.6
20.4
1.2
61
Pallar morado
336.0
12.1
20.0
1.3
62
Pallares. sin cscara
337.0
12.2
21.6
1.4
61
51.0
86.0
3.7
0.1
9.
Soya (18)
401.0
11.7
28.2
18.9
35
Tarhui cocido, con cscara
151.0
69.7
11.6
8.6
9.
Tarhui crudo, sin cscara
277.0
46.3
17.3
17.5
17
Tarhui, harina de
458.0
7.0
49.6
27.9
12
Aceite compuesto (vegetal 70% .marino3
889.0
0.0
0.0
100.0
0.
Aceite de pescado, hidrogenado
902.0
0.0
0.0
100.0
0.
Aceite vegetal de algodn
884.0
0.0
0.0
100.0
0.
Aceite vegetal de girasol
884.0
0.0
0.0
100.0
0.
Aceite vegetal de maz
884.0
0.0
0.0
100.0
0.
Aceite vegetal de man
884.0
0.0
0.0
100.0
0.
Aceite vegetal de olivo
884.0
0.0
0.0
100.0
0.
Aceite vegetal de palma
884.0
0.0
0.0
100.0
0.
Aceite vegetal de soya
884.0
0.0
0.0
100.0
0.
Almendras
534.0
5.0
18.0
43.3
27
Avellanas
555.0
7.5
12.4
49.3
24
Cacao, semillas secas
456.0
3.6
12.0
46.3
34
Castaa peruana "Nuez del Brasil"
661.0
1.2
14.3
65.9
14
Man crudo. con pelcula
559.0
7.3
24.1
48.2
17
Man sancochado
374.0
32.3
15.9
27.5
21
Man tostado, sin pelcula
590.0
2.0
27.1
51.0
16
Manteca de cerdo
908.0
0.5
0.0
99.9
0.
Manteca vegetal
875.0
1.0
0.0
99.0
0.
Mantequilla
729.0
16.0
2.0
82.0
0.
Mantequilla con sal
703.0
16.0
0.6
80.0
0.
Shimpe fresco
Margarina vegetal con sal
720.0
16.0
0.6
82.0
0.
Nueces
501.0
21.6
10.9
50.1
6.
Acelgas. hojas de
27.0
90.7
2.2
0.3
5.
Acelgas. tallos de
14.0
94.8
0.7
0.3
2.
Aj amarillo
39.0
88.9
0.9
0.7
8.
Aj amarillo molido. fresco con sal
52.0
60.2
1.9
1.7
9.
Aj amarillo seco
302.0
16.6
7.3
6.3
64
Aj colorado seco, panca
292.0
20.2
7.0
7.8
58
Aj colorado no picante, molido con sal
48.0
69.8
1.9
1.3
9.
Aj colorado picante, molido con sal
42.0
72.6
2.1
1.0
8.
Aj de mesa
40.0
89.1
1.8
1.2
7.
Aj de vaina
58.0
83.2
2.6
1.1
11
Aj dulce
26.0
92.4
0.7
0.4
6.
Aj verde
57.0
82.9
2.5
0.8
12
129.0
61.4
5.6
0.8
30
Albahaca
Alcachofa
43.0
86.7
2.9
1.2
7.
19.0
92.9
2.8
0.2
2.
Alfalfa brotes tiernos
52.0
82.7
6.0
0.4
9.
Apio
21.0
93.4
0.7
0.2
4.
Berenjena
37.0
89.7
1.0
0.8
7.
Berenjena Costea o tomate de rbol
41.0
87.5
1.3
0.3
9.
Berro
33.0
89.3
3.4
0.8
5.
Brcoli
40.0
87.3
4.9
0.9
5.
Caigua
15.0
95.0
0.5
0.2
3.
Caigua Serrana
20.0
93.5
1.5
0.1
4.
Calabaza china
23.0
93.1
0.7
0.1
5.
Calabaza italiana
21.0
93.9
0.5
0.3
4.
Cebolla blanca
32.0
91.2
0.9
0.1
7.
Cebolla chilena
26.0
92.9
0.8
0.1
5.
Cebolla china
39.0
88.7
2.3
0.4
7.
Cebolla de cabeza
49.0
86.3
1.4
0.2
11
Cebolla de cola
33.0
90.6
0.9
0.1
7.
Ajos
Col blanca
23.0
93.1
1.3
0.3
4.
Col crespa
24.0
92.4
1.5
0.3
4.
Col china
26.0
91.0
1.8
0.3
5.
Col de "Bruselas"
58.0
81.3
4.6
0.4
12
Col, hojas de
39.0
88.1
2.7
0.6
7.
Col negra
27.0
91.7
1.7
0.4
5.
Col silvestre
54.0
82.9
2.5
0.6
12
Coliflor
28.0
91.6
2.2
0.6
4.
Culantro
44.0
85.6
3.3
1.3
7.
Chiclayo, calabaza.
22.0
93.2
0.6
0.1
5.
Chijchipa
45.0
85.3
3.3
0.4
9.
Chonta
49.0
84.9
3.4
0.7
9.
Chullcos, ajos silvestres
92.0
73.7
1.8
0.5
23
Escarola
18.0
93.6
1.2
0.2
3.
Esparragos
23.0
92.3
2.2
0.2
4.
Espinaca blanca
32.0
89.5
1.9
0.6
6.
Espinaca negra
32.0
90.0
2.8
0.9
4.
Frijolito chino, germinado
41.0
87.4
4.5
0.7
6.
Hierba buena
33.0
86.7
3.1
1.0
7.
Quinua, Hojas de
50.0
81.4
4.7
0.6
9.
Huacatay
47.0
83.4
5.0
0.8
8.
Janchoy. hojas de
27.0
90.8
1.6
0.2
6.
Jetka. hojas de
66.0
78.1
7.3
1.7
9.
Kailn. hojas de
48.0
84.9
3.2
0.9
9.
Kailn. tallos de
24.0
92.0
1.2
0.3
5.
Lechuga americana
11.0
96.6
0.6
0.1
2.
Lechuga larga
19.0
93.4
1.5
0.2
3.
Lechuga redonda
12.0
95.7
1.3
0.2
2.
Manchay
53.0
84.8
0.4
0.1
14
Mastuerzo, hojas de
48.0
86.3
1.8
1.3
9.
Mostaza, hojas de
32.0
89.0
3.5
0.6
5.
268.0
16.0
3.2
2.8
66
Nabo
16.0
94.7
0.6
0.2
3.
Nabo Silvestre, hojas de
35.0
88.1
2.9
0.4
7.
Organo
48.0
85.1
1.6
0.5
11
Pacchoy, hojas de
28.0
90.5
1.3
0.3
6.
Pacchoy, tallos de
22.0
92.0
0.4
0.2
5.
Paico
54.0
81.7
5.0
1.1
9.
120.0
64.4
2.1
0.3
31
Pepinillo o Pepino de mesa
11.0
96.4
0.5
0.1
2.
Perejil
56.0
82.0
4.8
0.7
6.
Pimiento
35.0
89.6
1.5
0.5
7.
Pirca
42.0
86.2
4.0
0.6
7.
Poro: parte verde
40.0
87.8
2.7
0.8
7.
Rabanitos
14.0
95.1
0.8
0.1
2.
Rabicol
22.0
92.8
2.0
0.2
4.
Radicheta
31.0
90.0
1.9
0.5
6.
Rocoto
36.0
89.5
1.2
0.5
8.
Ruda
82.0
75.4
4.1
1.7
16
Culantro, Siuca
38.0
87.6
1.9
0.5
8.
Tomate
19.0
94.2
0.8
0.2
4.
Tomate italiano
16.0
94.8
0.8
0.2
3.
Tomate, salsa de
23.0
75.0
1.5
0.7
3.
Vainitas
37.0
88.2
2.4
0.3
8.
Mua, seca
Pajuro
Zanahoria
41.0
89.0
0.6
0.5
9.
293.0
11.8
7.3
1.5
67
Zapallito italiano
14.0
95.4
0.9
0.2
2.
Zapallo loche
80.0
75.7
1.6
0.1
21
Zapallo macre
26.0
92.0
0.7
0.2
6.
Arracacha o racacha
97.0
75.1
0.7
0.3
22
Ashipa
178.0
55.3
1.4
0.3
42
Camote amarillo
116.0
69.9
1.2
0.2
27
Camote blanco
119.0
68.8
1.7
0.1
28
Camote morado
110.0
71.6
1.4
0.3
25
Camote, harina de
353.0
9.9
2.1
0.9
84
Chuo
323.0
18.1
1.9
0.5
77
Chuo negro
333.0
14.1
4.0
0.2
79
65.0
82.5
1.6
0.1
14
142.0
63.2
1.6
0.2
33
Kuros
98.0
74.5
1.8
0.2
22
Llacn
54.0
86.6
0.3
0.3
12
Maca afrechillo
330.0
12.0
10.5
0.6
73
Maca almidn
350.0
11.0
6.1
1.2
80
Maca pasta integral
292.0
11.1
14.0
1.0
68
71.0
79.8
3.5
1.0
13
314.0
15.3
11.8
1.6
66
Mashua. isao o au
50.0
87.4
1.5
0.7
9.
Oca
61.0
84.1
1.0
0.6
13
325.0
15.3
4.3
1.1
75
62.0
83.7
1.1
0.1
14
103.0
73.2
2.0
0.4
23
Zanahoria, harina de
Curao
Koship
Maca silvestre
Maca tubrculo
Oca deshidratada o ccaya

Olluco
Papa amarilla
Papa blanca (32)
97.0
74.5
2.1
0.1
22
Papa, harina de
332.0
10.9
6.4
0.4
77
Papa helada
180.0
54.5
1.8
0.6
42
Papa seca
322.0
14.8
8.2
0.7
72
Papa vieja
140.0
63.4
1.9
0.2
33
Pituca o taro
102.0
73.7
1.6
0.5
23
Pituca, harina de
342.0
9.7
8.1
0.3
78
Radiche
81.0
78.0
1.8
0.1
18
Remolacha raz
44.0
87.8
1.7
0.1
9.
Sachapapa
112.0
72.2
1.8
1.5
23
Yuca amarilla
161.0
59.0
0.6
0.2
39
Yuca asada
183.0
53.7
0.6
0.3
44
Yuca blanca
162.0
58.9
0.8
0.2
39
Yuca, harina de
335.0
14.3
1.7
0.5
80
Yuca sancochada
150.0
62.0
0.5
0.2
36
63.0
82.0
0.8
0.1
16
Aceitunas de botija
298.0
57.5
0.8
32.1
7.
Aceitunas negras. preparadas
304.0
41.0
2.2
22.4
30
49.0
85.9
1.8
0.5
11
Aguaje
283.0
53.6
2.3
25.1
18
Anona
53.0
85.0
1.1
0.4
12
Blanquillos
64.0
81.7
0.6
0.1
17
Caimito
60.0
83.5
1.8
0.5
14
Camu-camu
24.0
93.3
0.5
0.1
5.
Capul
63.0
82.3
0.7
0.4
15
Ciruelas
82.0
76.3
1.0
0.2
21
286.0
56.4
3.4
28.1
10
Abridores
Airampo
Coco
Coco. agua de
14.0
95.5
0.7
0.1
3.
Cocona
41.0
88.5
0.9
0.7
9.
Chambiro
118.0
75.9
1.5
7.3
14
Chirimoya
87.0
75.1
1.2
0.2
22
Dtiles
224.0
36.8
1.4
0.5
59
Fresas
41.0
89.1
0.7
0.8
8.
Granada
68.0
80.0
0.5
0.1
18
Granadilla
80.0
78.9
2.2
2.0
15
Granadilla, jugo enlatado de
68.0
82.0
1.1
0.0
15
Guanabana
56.0
84.0
0.9
0.2
14
Guava
53.0
84.9
1.0
0.1
13
Guayaba
56.0
83.9
0.5
0.1
14
Guayaba amarilla
71.0
80.1
0.8
0.2
18
Guayaba rosada
56.0
84.0
0.5
0.2
14
Guayaba verde
55.0
84.3
0.5
0.1
14
Higos negros
76.0
78.0
0.9
0.1
19
182.0
47.7
3.6
0.2
46
55.0
83.9
1.2
0.1
14
121.0
70.3
1.6
5.0
20
75.0
78.1
0.5
0.1
20
101.0
71.9
0.7
0.6
25
Lima
27.0
92.8
0.6
0.4
5.
Limn, jugo de
30.0
89.3
0.5
0.2
9.
Lcuma
99.0
72.3
1.5
0.5
25
Lcuma, harina de
329.0
9.3
4.0
2.4
82
Macambo, pulpa y semilla
177.0
61.1
6.7
9.2
21
44.0
88.0
2.1
0.8
8.
Higos secos
Huito
Humar
Kaki
Kumuvi
Macambo, pulpa
Mamey
37.0
88.9
0.5
0.1
9.
Mandarina
35.0
90.1
0.6
0.3
8.
Mango
60.0
83.0
0.4
0.2
15
Manzana
54.0
84.7
0.3
0.1
14
Maracuy. jugo de
67.0
82.3
0.9
0.1
15
Maran
45.0
87.9
0.8
0.5
10
Meln
23.0
92.9
0.5
0.1
5.
Meln enano
20.0
94.3
0.6
0.2
4.
Membrillo
43.0
86.9
0.3
0.1
11
Naranja
40.0
88.5
0.6
0.2
10
Naranja agria. jugo de
33.0
90.7
0.5
0.2
8.
Naranja de Guayaquil
40.0
88.6
0.5
0.2
10
Naranja de Huando
45.0
87.3
1.2
0.2
10
Nspero
47.0
86.5
0.3
0.0
12
Nuzive
138.0
70.3
2.7
7.8
17
Pacae
56.0
84.1
0.6
0.1
14
Palta
131.0
79.2
1.7
12.5
5.
Pan del rbol con semilla
135.0
63.4
4.5
1.8
29
Pan del rbol sin semilla
47.0
86.4
1.6
0.5
10
Pan-meo
78.0
8.0
1.3
3.0
2.
Papaya
32.0
90.8
0.4
0.1
8.
241.0
31.6
2.4
0.4
63
Pepino dulce
26.0
92.3
0.3
0.0
7.
Pera chilena
49.0
86.0
0.3
0.1
13
Pera de agua
53.0
85.8
0.4
0.6
13
Pera nacional
55.0
84.7
0.4
0.2
14
Pera perilla
58.0
84.2
0.6
0.5
14
Pero
55.0
85.4
0.4
0.7
13
Pasas sin semilla
Pijuayo
184.0
52.3
2.8
3.2
41
Pijuayo sancochado
177.0
54.0
2.6
3.3
39
Pia
38.0
89.3
0.4
0.2
9.
Pltano de isla
91.0
74.0
0.9
0.4
23
Pltano de seda
83.0
76.2
1.5
0.3
21
Pltano guineo
120.0
65.9
1.4
0.2
31
90.0
74.3
1.1
0.2
23
Pltano, harina de
300.0
14.9
3.1
0.4
79
Pltano maduro
112.0
68.1
1.2
0.2
29
Pltano morado
106.0
69.8
1.0
0.2
28
Pltano seco, orejn
268.0
24.5
3.7
1.2
68
Pltano verde
152.0
57.0
1.0
0.2
40
Pltano verde asado
252.0
29.1
1.5
0.2
68
Pltano verde sancochado
137.0
61.6
0.7
0.3
36
Pomarosa
33.0
90.7
0.5
0.4
7.
Purunkari
151.0
58.1
2.7
1.4
36
24.0
93.0
0.7
0.1
5.
Shiwawaco. semilla
149.0
39.0
6.6
7.5
45
Tamarindo
272.0
22.6
3.1
0.4
71
Taperib o mango0ciruela
56.0
84.5
0.6
0.3
14
Toronja
36.0
89.8
0.6
0.4
8.
Tumbo costeo
22.0
93.3
0.4
0.0
5.
Tumbo serrano
64.0
82.1
1.2
0.5
15
Tuna
58.0
82.3
0.8
0.0
15
Tuna colorada
58.0
83.5
0.6
0.0
15
307.0
41.7
2.8
21.1
33
Uva blanca
43.0
87.8
0.3
0.2
11
Uva borgoa
82.0
77.0
0.9
0.3
21
Uva italia
66.0
81.1
0.4
0.1
17
Uva negra
67.0
81.2
0.2
0.1
18
Uva quebranta
66.0
81.4
0.5
0.1
17
Pltano guineo-manzano
Sanda
Ungurauy
Uvilla
64.0
82.4
0.3
0.3
16
Warr'a
102.0
71.0
1.5
0.2
26
Yak'u
116.0
69.3
1.8
2.2
25
73.0
79.7
0.9
0.3
18
Azcar granulada o refinada
384.0
0.7
0.0
0.0
99
Azcar rubia
380.0
1.5
0.0
0.0
98
Chancaca
324.0
15.8
0.0
0.0
83
Miel de abejas
330.0
14.1
0.0
0.0
85
Miel de caa
282.0
26.3
0.3
0.2
72
2.0
98.5
0.3
0.1
0.
Cerveza
36.0
94.5
0.3
0.0
5.
Coca Cola
39.0
89.5
0.0
0.0
10
Aguaje, Chicha de
54.0
87.2
0.4
0.8
11
Cebada, Chicha de
24.0
94.0
0.1
0.2
5.
Jora, Chicha de
28.0
93.2
0.4
0.3
5.
Maiz, Morado, Chicha de
20.0
95.0
0.0
0.0
4.
Man, Chicha de
34.0
92.1
0.5
0.8
6.
Pijuayo, Chicha de
47.0
88.3
0.8
0.1
10
Soya, Chicha de
41.0
89.9
0.6
0.2
9.
Yuca, Chicha de. masato
37.0
90.4
0.2
0.1
8.
Inca Kola
41.0
89.0
0.0
0.0
10
Soya, Leche de
38.0
91.4
3.0
1.4
3.
2.0
98.6
0.1
0.0
0.
114.0
0.0
0.0
0.0
8.
94.0
0.0
0.0
0.0
6.
334.0
5.6
6.6
4.6
78
Zapote
Caf sin azcar
T sin azcar
Vino blanco (grado alcoholico: 12.0)
Vino tinto (grado alcoholico: 10.2)
Achiote seco
Algas

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Composicion Bazo

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Tabla de composicin qumica de los principales nutrientes

Leche fluda de cabra

Leche fluida de vaca

Leche en polvo descremada

Leche en polvo entera

Leche Al 110 maternizada

Leche Eledon maternizada

Leche Nan maternizada

Leche Pelargn maternizada

Leche crema espesa

Leche crema rala

Queso fresco de cabra

Queso fresco de vaca

Huevo de charapa (tortuga)

Huevo, Gallina, Yema de

Huevo de Motelo (tortuga),

Huevo de pata. yema

Huevo de taricaya (tortuga)

Carnero, Pulpa gorda

carnero,Pulpa muy magra

Carnero, Pulpa semi gorda

Cerdo, Carne. pulpa

Cerdo, Patas semigordas

Chivo, Pierna, pulpa

Conejo, Carne, pulpa

Delfin, Carne, pulpa

Gallina, Pechuga, pulpa

Gallina, Pierna, pulpa

Pavo, Carne, pulpa

Pollo, Sangre cocida

Pollo, Sangre cruda

Rana, Carne, pulpa

Charapa , pulpa, Carne de

Vacuno, Cabeza, sancochada

Vacuno carne, pulpa

Vacuno, Patas sancochadas

Cuy, Carne, pulpa

Vicua, Carne, pulpa

Vacuno, Charqui de carne

Jamn del Pas

Salchicha blanca chica

Salchicha blanca grande

Salchicha "hot dog"

Venado, carne seca

Acarabuaz. salado / deshidratado

Bonito. pulpa asada

Bonito. pulpa seca salado

Boquichico. salado / deshidratado

Chita, pulpa asada

Bacalao seco salado

Maparate, con espinas

Pana, salado / deshidratado

Pejesapo, pulpa asada

Pejesapo, pulpa sancochada

Ractacara, con espinas

Yahuarachi, con espinas

Yuliya, con espinas

Zngaro, salado / deshidratado

Atn en aceite, enlatado

Sardina Grated, conserva

Sardina filete, conserva

Calamar grande pota