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Ingrédients
> fruits, vegetables, legumes and oilseeds
persimmon
Saison
To consume from october à january
Valeurs nutritionnelles
127 Kcal.
Water
64.4 g.
Proteins
0.8 g.
Fat
0.4 g.
Glucide
33.5 g.
Fructose
-
Galactose
-
Glucose
-
Lactose
-
Maltose
-
Sucrose
-
Starch
-
Dietary fibers
-
Ashes
0.9 g.
Organic acids
-
FA satured
-
FA monounsaturated
-
FA polyunsaturated
-
Calcium
27 mg.
Chlorine
-
Copper
-
Iron
2.5 mg.
Iodine
-
Magnesium
-
Manganese
-
Phosphorus
26 mg.
Potassium
310 mg.
Selenium
-
Sodium
1 mg.
Zinc
-
Vitamins
-
Vitamine A, retinol
-
Vitamine Pro A, beta carotene
-
Vitamine D
-
Vitamine E
-
Vitamine K1
-
Vitamine K2
-
Vitamine C
66 mg.
Vitamine B1
-
Vitamine B2
-
Vitamine B3
-
Vitamine B5
-
Vitamine B6
-
Vitamine B9
-
Vitamine B12
-
Aminoacids
-
tryptophane
0.014 g.
Threonine
0.041 g.
Isoleucine
0.035 g.
Leucine
0.058 g.
Lysine
0.045 g.
Methionine
0.007 g.
Phenylalanine
0.036 g.
Valine
0.042 g.
Histidine
0.016 g.
* US Department of Agriculture
Recipes that contains this ingredient
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