Ingrédients > fruits, vegetables, legumes and oilseeds

cornsalad

Saison

To consume from november à mars

Valeurs nutritionnelles

21 Kcal.

Water92.8 g.

Proteins2 g.

Fat0.4 g.

Glucide3.6 g.

Fructose-

Galactose-

Glucose-

Lactose-

Maltose-

Sucrose-

Starch-

Dietary fibers-

Ashes1.2 g.

Organic acids-

FA satured-

FA monounsaturated-

FA polyunsaturated-

Calcium38 mg.

Chlorine-

Copper0.134 mg.

Iron2.18 mg.

Iodine-

Magnesium13 mg.

Manganese0.359 mg.

Phosphorus53 mg.

Potassium459 mg.

Selenium0.9 µg.

Sodium4 mg.

Zinc0.59 mg.

Vitamins-

Vitamine A, retinol-

Vitamine Pro A, beta carotene-

Vitamine D-

Vitamine E-

Vitamine K1-

Vitamine K2-

Vitamine C38.2 mg.

Vitamine B10.071 mg.

Vitamine B20.087 mg.

Vitamine B30.415 mg.

Vitamine B50.042 mg.

Vitamine B60.273 mg.

Vitamine B914 µg.

Vitamine B12-

Aminoacids-

tryptophane0.026 g.

Threonine0.075 g.

Isoleucine0.099 g.

Leucine0.133 g.

Lysine0.101 g.

Methionine0.025 g.

Phenylalanine0.091 g.

Valine0.099 g.

Histidine0.036 g.

* US Department of Agriculture

Recipes that contains this ingredient

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