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Ingrédients
> fruits, vegetables, legumes and oilseeds
cornsalad
Saison
To consume from november à mars
Valeurs nutritionnelles
21 Kcal.
Water
92.8 g.
Proteins
2 g.
Fat
0.4 g.
Glucide
3.6 g.
Fructose
-
Galactose
-
Glucose
-
Lactose
-
Maltose
-
Sucrose
-
Starch
-
Dietary fibers
-
Ashes
1.2 g.
Organic acids
-
FA satured
-
FA monounsaturated
-
FA polyunsaturated
-
Calcium
38 mg.
Chlorine
-
Copper
0.134 mg.
Iron
2.18 mg.
Iodine
-
Magnesium
13 mg.
Manganese
0.359 mg.
Phosphorus
53 mg.
Potassium
459 mg.
Selenium
0.9 µg.
Sodium
4 mg.
Zinc
0.59 mg.
Vitamins
-
Vitamine A, retinol
-
Vitamine Pro A, beta carotene
-
Vitamine D
-
Vitamine E
-
Vitamine K1
-
Vitamine K2
-
Vitamine C
38.2 mg.
Vitamine B1
0.071 mg.
Vitamine B2
0.087 mg.
Vitamine B3
0.415 mg.
Vitamine B5
0.042 mg.
Vitamine B6
0.273 mg.
Vitamine B9
14 µg.
Vitamine B12
-
Aminoacids
-
tryptophane
0.026 g.
Threonine
0.075 g.
Isoleucine
0.099 g.
Leucine
0.133 g.
Lysine
0.101 g.
Methionine
0.025 g.
Phenylalanine
0.091 g.
Valine
0.099 g.
Histidine
0.036 g.
* US Department of Agriculture
Recipes that contains this ingredient
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