Bioquimica Igesta de Aliemntos

INTRODUCCION
Para que la dieta sea adecuada y nutricionalmente equilibrada tienen que estar
presentes en ella la energa y todos los nutrientes en cantidad y calidad
adecuadas y suficientes para cubrir las necesidades del hombre y conseguir un
ptimo estado de salud. Unos nutrientesse necesitan en mayores cantidades
que otros(Tabla 1), pero todos son igualmente importantes desde el punto de
vista nutricional. Segn esto, el esquema general y terico de la nutricin es
muy sencillo:se trata, por un lado, de conocerlas necesidades de energa y
nutrientes de un individuo y por otro su ingesta real (Varela, 1982) (Figura 1). El
enfrentamiento de ambos componentes puede servir de base para la
planificacin diettica y para la valoracin del estado nutricional juzgado por la
dieta, tanto en individuos como en grupos.
1.1 MARCO TEORICO
2.2 MATERIALES
Calculadora
Regla
Lapicero
Borrador
Tabla de composicin de alimentos
2.3 PROCEDIMIENTOS
(TABLAS)
TABLAS DE COMPOSICIN DE ALIMENTOS
ALIMENTO
Nombre
COMPOSICIN POR 100 GRAMOS DE PORCIN COMESTIBLE

Energa
Kcal
Protena Grasa Carbohidrato

g
g
g
Calcio Fsforo
mg
mg
Hierro
mg
LECHE Y SUS
DERIVADOS
Leche:
materna
68
1.2
3.9
7.4
76
29
322
77.9
9.2
53.7
276
107
fluda de cabra
66
3.2
3.8
5.0
171
125
fluda de vaca
63
3.1
3.5
4.8
106
94
1.3
en polvo descremada
365
33.6
2.3
52.1
1020
1041
1.2
en polvo entera
484
27.0
26.1
36.1
848
888
0.2
evaporada
143
7.0
8.1
10.9
231
Eldon
417
27.9
12.0
46.2 10770
843
0.4
A1 110
484
22.2
21.0
51.6
650
400
6.0
Nan maternizada
508
12.8
26.0
55.7
400
300
6.0
Pelargn
458
16.5
17.1
59.6
590
460
6.0
Yogurt:
46
4.1
1.0
5.2
342
2.5
36.6
2.4
consdesada
Tr
0.1
Frmulas Lcteas:
Crema espesa
77
66
0.1
Crema rala
201
2.8
20.0
3.6
97
77
0.1
fresco de cabra
173
16.3
10.3
3.4
310
146
0.8
fresco de vaca
230
15.8
17.5
2.2
674
306
1.9
mantecoso
396
28.0
30.0
3.3 10776
517
1.5
parmesano
440
39.1
30.3
1.8
1260
393
0.6
222
16.3
16.0
1.8
388
440
2.2
de gallina, (clara)
48
10.8
0.2
0.9
14
de gallina, cocido
139
12.9
8.4
1.9
30
192
1.1
de gallina, crudo
141
13.5
8.4
1.8
34
194
1.1
de gallina, yema
354
15.6
30.9
1.9
136
449
4.3
de motelo (tortuga)
143
16.4
7.3
1.6
85
24
0.8
de pata
166
13.1
11.1
2.3
58
193
1.7
de pata, yema
426
15.1
38.8
2.8
145
430
4.7
de taricaya (tortuga)
178
15.1
11.3
2.9
322
431
1.4
Queso:
Huevos:
de charapa (tortuga)
TABLAS PERUANAS DE COMPOSICIN DE ALIMENTOS

ALIMENTO
NOMBRE
COMPOSICION POR 100 GRAMOS DE PORCION COMESTIBLE
Energa
Kcal
Protena Grasa Carbohidrato Calcio Fsforo Hierro

g
g
g
mg
mg
mg
CARNES Y PREPARADOS:
Alpaca
Carne, pulpa
107
24.1
0.5
11
216
2.2
90
18.6
1.2
33
132
2.5
Cabeza sancochado
111
14.2
5.6
17
130
2.1
Corazn
109
15.9
4.6
17
194
2.8
Hgado
121
19.9
4.0
24
199
6.3
72
15.77
0.6
45
33
0.9
108
20.9
2.1
50
26
1.0
77
13.4
2.2
21
200
6.2
Rin
109
19.0
3.2
40
270
4.1
Sesos
115
10.0
7.8
252
2.7
Pulpa gorda
275
16.0
23.0
0.0
170
2.1
Pulpa muy magra
136
19.0
6.1
0.0
180
2.2
B:allena
Carne, pulpa
Carnero:
Mondongo
Patas sancochadas
Pulmn
0.3
Pulpa semi gorda
244
17.0
19.0
0.0
190
2.5
Carne, pulpa
198
14.4
15.1
12
238
1.3
Hgado
121
18.5
4.7
patas semigordas
281
20.0
22.0
177
307
6.2
16
240
3.0
79
13.5
2.4
17
169
3.4
139
13.9
8.8
210
5.2
115
19.4
3.6
186
3.1
Cerdo
Pulmn
Rin
0.0
Chivo
Pierna, pulpa

ALIMENTO
Nombre

1
Energa
Kcal
3
4
Protena Grasa
g
g
5
Carbohidrato
g
8
9
Calcio Fsforo
mg
mg
10
Hierro
mg
III CARNES Y PREPARADOS

(continuacin)
Conejo
Carne, pulpa
163
20.0
8.6
96
19.0
112
Pechuga, pulpa
Pierna, pulpa
0.0
18
210
2.4
1.6
29
258
1.9
24.3
0.9
106
200
1.8
108
19.2
2.9
237
0.8
120
20.6
3.6
190
0.9
326
16.0
28.6
0.0
15
188
1.8
Carne, pulpa
170
18.2
10.2
0.0
14
200
1.5
Corazn
157
20.5
7.0
1.6
23
142
1.7
Sangre cocida
69
16.0
0.1
14
115
29.5
Sangre cruda
65
15.0
0.1
12
101
27.3
68
15.6
0.2
10
93
0.0
78
16.4
0.9
121
1.3
92
18.9
1.2
161
28.7
110
18.6
3.4
57
110
0.5
Cuy
Carne, pulpa
Delfn o bufeo:
Carne, pulpa
Gallina:
Pato:
Carne, pulpa
Pollo
Rana:
Carne, pulpa
Tortuga:
Carne de charapa, pulpa
Vacuno:
Bazo
cabeza, sancochado
Carne, pulpa
105
21.3
1.6
16
208
3.4
Corazn
102
16.6
3.5
209
3.6
Criadilla
58
9.8
1.8
25
222
0.9
Hgado
127
20.0
4.6
1.3
166
5.4
Lengua
171
16.5
11.2
166
2.2
Mondongo
104
16.9
3.5
66
40
0.8
Patas sancochado
152
23.7
5.6
37
2.1
Pulmn
83
17.2
1.1
203
6.5
Rin
90
15.1
2.9
17
132
6.8
Sesos
135
11.3
9.6
287
0.9
Ubre
229
14.1
19.2
69
112
2.9
104
21.6
1.3
28
203
2.9
Chalona de carnero
315
50.3
11.7
53
423
3.9
Charqui de carne
279
57.7
3.6
37
422
6.5
Chicharrn de cerdo
650
11.3
61.4
40
227
Chicharrn de prensa
436
23.9
37.2
60
119
2.2
Chorizo
287
21.0
21.9
56
149
4.0
Jamn de Pas
344
24.7
26.4
48
177
2.1
Jamonada
333
15.7
29.5
85
211
1.5
Mortadela
257
9.8
19.7
9.4
82
166
2.0
Pat
496
10.9
49.8
1.1
577
289
7.1
Queso de Chancho
244
20.1
17.3
777
68
4.2
Relleno
107
14.4
5.0
63
41
16.9
Salchicha blanca rica
441
12.0
43.2
22
114
3.2
Salchicha blanca grande
349
13.6
32.3
76
142
1.2
Salchicha "hot dog"
366
11.0
34.3
776
202
1.3
Salchicha de "huacho"
453
12.9
44.0
80
92
5.5
Tocino
490
13.5
47.9
26
70
1.2
Venado, carne seca
151
32.4
1.4
60
298
1.9
Acarabaz
279
47.5
99
559
379
2.5
Salado/desihadratado
171
21.0
9.0
165
276
1.4
Anchoveta
88
19.6
0.5
126
240
0.3
Ayaque
77
177.5
0.3
10
194
0.4
375
81.8
2.8
50
891
3.6
80
15.2
1.7
34
113
1.9
Vicua:
Carne, pulpa
Preparados:
Pescado:
Bacalao seco salado

Bagre
Bonito
138
23.4
4.2
28
258
0.7
Bonito, Huevera
101
17.2
3.0
24
274
1.8
Bonito, pulpa asada
136
24.0
3.7
15
206
1.0
Bonito, pulpa seca salado
184
32.3
5.1
112
164
6.1
Boquichico salado/deshidratado
273
47.9
9.1
458
477
4.8
Cabrilla
97
19.4
1.6
222
204
1.0
Carachama
64
14.2
0.4
140
151
1.2
CAvinsa
85
18.1
0.8
45
239
0.3
Cazn
98
21.8
0.5
108
206
2.6
Chita
88
19.8
0.4
22
209
1.3
Chita, huevera
62
12.3
1.0
28
390
1.8
Chita, pulpa asada
99
21.0
1.0
22
170
1.0
Cojinova
93
20.2
0.7
19
247
2.7
124
19.5
4.5
57
182
1.1
72
16.3
0.3
645
225
1.3
129
21.6
3.9
0.3
30
325
1.8
87
19.1
0.5
0.0
49
303
0.7
116
18.2
4.2
19
193
1.0
93
19.7
1.0
57
178
1.9
150
30.9
2.0
260
172
5.7
Machete
98
18.7
2.0
49
217
1.9
Maparate, con espinas
78
15.1
0.9
455
186
1.1
Merluza
74
16.8
0.3
28
185
0.2
Paiche, seco
247
38.2
9.3
50
209
3.3
pampanito
106
19.2
2.7
126
132
0.3
Pana, salado/deshidratado
274
54.3
6.2
710
639
7.1
Pejerrey
89
18.7
1.2
105
311
0.77
Pejesapo
101
22.1
0.7
243
0.8
87
19.5
0.4
110
146
1.1
Sancochada
83
18.7
0.3
109
136
1.0
Pintadilla
85
18.8
0.5
80
193
1.0
Ractara, con espinmas
87
15.4
2.3
593
390
1.7
136
31.1
0.4
15
215
1.2
Rbalo
95
21.3
0.5
23
177
0.1
Toyo
83
18.7
0.4
21
229
0.7
Tramboyo
85
19.2
0.3
84
141
0.1
110
20.9
2.3
248
0.2
Corvina
Fuasaco, con espinas
Jurel
Lenguado, fresco
Lisa
Lorna
Lorna, pulpa
Seco asado
Pejesapo, pulpa asada

pejesapo, pulpa
Raya, pulpa asada
Trucha rosada
Yahuarachi, con espinas
86
15.5
2.2
319
252
1.9
Yuliya, con espinas
85
16.9
1.4
723
244
1.9
273
47.3
9.3
308
398
6.0
Atn en aceite, enlatado
288
24.2
20.5
294
1.2
Sardinas Grated, conserva
177
22.4
9.0
151
273
1.6
Sardinas filete, conserva
209
25.8
11.0
84
453
1.1
Almeja
70
14.4
1.1
50
221
1.8
Barquillos
84
18.5
0.5
108
95
0.2
Calamar grande o pota
47
10.6
0.2
25
180
0.1
Camarones
78
17.8
0.2
117
263
0.1
240
52.3
1.9
524
650
4.9
Cangrejos
99
18.9
2.6
53
192
1.4
Caracoles
79
16.9
0.8
158
106
2.0
Chanque, loco o tolino
96
21.9
0.3
85
130
1.5
Choros
87
13.3
3.4
202
206
0.2
Concha de abanico
76
13.9
1.8
91
219
0.3
Zngaro, salado/deshidratado
Pescado en conserva:
CRUSTACEOS Y MOLUSCOS:
Camaroncitos
Chinos, salados
Erizo
141
16.3
77.9
59
366
0.7
Lapas
83
18.5
0.4
102
81
1.2
Machas
88
15.7
2.8
93
180
4.0
Pique
73
15.9
1.1
302
99
1.3
Pulpo
71
13.6
1.4
53
126
3.0

ALIMENTO
Nombre
COMPOSICIN POR 100 GRAMOS DE PORCION COMESTIBLE

Energa Protena Grasa
Kcal
g
g
Carbohidrato
g
Fibra Calcio Fsforo Hierro

g
mg
mg
mg
Trigo:
359
10.5
2.0
74.8
1.5
36
108
0.6
Harina de
339
9.1
1.0
71.8
2.9
60
250
1.6
Llunka de
356
7.9
1.2
79.9
4.1
67
300
0.9
Mchica de
167
2.5
0.6
377.0
1.1
38
118
2.5
Mote de
69
1.9
0.1
14.7
0.2
29
45
0.4
para mote, pelado cocido
353
9.8
0.9
74.6
0.7
80
2774
2.5
para mote, pelado crudo
358
8.4
1.4
76.1
2.0
51
293
4.6
90
2.8
0.3
18.6
0.3
66
0.5
resbalado cocido
355
11.4
1.8
71.8
1.3
17
299
4.8
resbalado crudo
362
7.8
1.1
78.4
0.9
40
125
0.8
Smola de Trigo
336
8.6
1.5
73.7
3.0
36
224
4.6
106
7.1
0.6
18.8
3.4
277
134
1.7
pelado
LEGUMINOSAS Y DERIVADOS:
Arvejas frescas
Arvejas secas
351
21.7
3.2
61.1
4.5
65
289
2.6
Arvejas, harina de
346
21.6
1.1
64.4
5.5
102
351
5.5
Arvejn
342
21.4
1.9
61.9
5.7
660
263
7.5
Frijol Aguisho
333
22.7
1.6
59.1
4.4
138
450
8.5
Frijol amarillo comn
334
21.1
1.5
61.0
3.5
84
455
9.7
Frijol bayo
331
19.0
0.9
63.2
3.6
99
386
6.3
Frijol bayo americano
333
20.3
1.5
61.5
3.7
153
314
6.6
Frijol blanco (White Kidney)
330
22.1
1.1
59.9
5.3
139
482
6.1
Frijol bocn o chileno
323
22.2
0.5
57.5
4.5
67
289
6.4
Frijol bountiful bean
334
17.3
0.9
65.2
3.5
104
396
8.4
Frijol bush bean
329
24.2
1.6
56.8
3.1
80
511
7.3
92
5.1
0.4
17.5
1.0
46
75
1.4
Frijol caballero o blanco crudo
329
229
1.5
58.3
3.9
137
2774
5.1
Frijol california
333
20.7
2.1
59.9
6.3
170
447
7.0
Frijol caballero o blanco cocido
Frijol canario cocido
85
5.2
0.5
15.5
0.7
45
85
1.6
Frijol canario crudo
339
21.9
2.1
60.2
2.9
138
351
6.6
Frijol canario fresco
166
9.7
0.5
31.5
2.2
60
287
3.0
Frijol canario serranito
339
19.2
1.8
63.3
3.6
149
362
4.0
Frijol caraotas
329
21.2
1.4
60.0
3.5
129
413
9.9
Frijol castilla o chiclayo tresmesino
330
22.5
1.8
58.3
4.7
97
387
7.5
Frijol cocacho
331
21.3
1.2
60.8
3.9
104
397
7.8
Frijol chavn
335
19.2
1.4
63.1
3.7
95
392
4.2
Frijol chiclayo domestico fresco
104
8.4
0.4
17.5
2.4
26
149
2.7
Frijol chiclayo domestico seco
325
21.4
1.6
58.2
5.5
72
399
9.8
Frijol de palo
345
18.4
1.4
66.1
7.8
114
388
2.9
Frijol de palo fresco
143
8.9
0.8
26.0
3.2
1.6
322
1.5
Frijol dulce (Ancash)
338
19.4
1.8
62.7
3.7
140
411
5.2
Frijol negro
332
18.2
1.3
63.4
3.6
133
308
9.3
Frijol nucya blanco
338
20.0
1.9
62.1
4.4
173
354
3.3
Frijol nucya plomo
334
19.8
1.6
62.0
3.2
104
376
3.0
Frijol panamito
336
21.5
1.7
60.7
6.0
174
427
6.3
Frijol plomo
337
20.1
1.8
62.0
6.2
90
412
6.6
Frijol plo bean
331
22.4
1.2
59.7
4.1
125
421
8.3
Frijol rojo (Red Kindey)
332
19.2
1.2
62.6
5.0
107
393
4.6
Frijol terciopelo
358
21.0
5.6
58.5
6.5
104
321
8.0
Frijol vacapaleta
328
21.0
1.6
59.4
4.5
127
439
3.9
Garbanzo cocido
99
2.5
1.8
18.5
0.6
54
60
1.2
Garbanzo crudo
362
19.2
6.1
60.1
2.6
120
370
8.3
Guaba fresco
141
10.7
0.7
24.0
1.6
128
3.1
Guaba seco
346
20.3
2.1
63.3
2.9
115
303
4.9
Habas frescas
151
11.3
0.8
25.9
0.8
192
137
2.0
Habas, harina de
343
24.3
1.9
59.6
4.4
31
393
6.7
Habas secas, con cscara cruda
340
23.8
1.5
60.2
6.4
67
413
13.0
Habas secas sin cscara cocida
102
7.3
0.5
17.8
0.5
64
53
0.9
Habas secas sin cscara cruda
335
25.9
2.4
55.3
1.8
48
395
8.0
97
6.4
0.1
18.3
1.1
43
80
1.7
Lentejas chicas crudas
339
22.6
1.0
61.0
3.2
73
3775
7.6
Lentejas grandes
338
23.2
1.1
61.0
4.0
71
263
4.8
Pallares con cscaras cocidas
103
5.9
0.4
19.5
4.1
28
34
1.1
Pallares con cscaras crudas
331
20.4
1.2
61.4
3.8
770
318
6.7
Pallar morado
336
20.0
1.3
62.8
4.7
51
358
3.8
Pallares sin cscaras
337
21.6
1.4
61.6
1.0
38
205
5.2
51
3.7
0.1
9.1
2.3
46
78
1.4
Soya
401
28.2
18.9
35.7
4.6
314
759
8.3
Tarhui cocido, con cscara
151
11.6
8.6
9.6
5.3
30
123
1.4
Tarhui crudosin cscara
277
17.3
17.5
17.3
3.8
54
262
2.3
Tarhui harina de
103
6.0
0.4
19.5
4.0
28
34
1.1
Lentejas chicas cocidas
Shimpe fresco
TABLA
ALIMENTO
Nombre
PERUANAS DE COMPOSICIN DE ALIMENTOS

Energa Protena Grasa
Kcal
g
g
Carbohidrato
g
Fibra
g
Calcio
mg
Fsforo Hierro
mg
mg
LEGUMINOSAS Y DERIVADOS
Aceite compuesto (vegetal 70%,
marino 30%)
889
0.0 100.0
0.0
0.0
0.0
Aceite de pescado, hidrogenado
902
0.0 100.0
0.0
0.0
0.0
Aceite vegetal de algodn
884
0.0 100.0
0.0
0.0
0.0
Aceite vegetal de girasol
884
0.0 100.0
0.0
0.0
0.0
Aceite vegetal de maz
884
0.0 100.0
0.0
0.0
0.0
Aceite vegetal de man
884
0.0 100.0
0.0
0.0
0.0
Aceite vegetal de olivo
884
0.0 100.0
0.0
0.0
0.0
Aceite vegetal de palina
884
0.0 100.0
0.0
0.0
0.0
Aceite vegetal de soya
884
0.0 100.0
0.0
0.0
0.0
Castaa peruana de "Nuez de Brasil"
661
14.3
65.9
14.6
2.6
170
850
2.1
Man crudo, con pelcula
559
24.1
48.2
17.7
5.2
66
231
1.5
Man sancochado
374
15.9
27.5
21.9
1.6
47
219
3.6
Man tostado, sin pelcula
590
27.1
51.0
16.9
2.5
48
298
2.2
Manteca de cerdo
908
0.0
99.9
0.0
0.0
0.0
Manteca vegetal
875
0.0
99.0
0.0
0.0
0.0
Mantequilla
729
2.0
82.0
0.0
0.0
Mantequilla con sal
703
0.6
80.0
0.0
0.0
144
80
0.6
Margarina vegetal con sal
720
0.6
81.0
0.3
0.0
0.0
Nueces
501
10.9
50.1
6.0
5.9
337
TABLAS PERUANAS DE COMPOSICION DE ALIMENTOS

ALIMENTO
Nombre

Energa Protena Grasa Carbohidrato Fibra Calcio Fsforo Hierro
Kcal
g
g
g
g
mg
mg
mg
VERDURAS Y PREPARADOS
Alcachofa
19
2.8
0.2
2.9
1.4
42
51
1.1
Apio
21
0.7
0.2
4.8
1.0
70
28
1.5
Berenjena
37
1.0
0.2
77.9
1.7
20
30
0.3
Berenjena costea o tomate de rbol
41
1.3
0.3
9.9
18
28
0.2
Berro
33
3.4
0.8
5.0
1.5
234
66
6.5
Brocoli
40
4.9
0.9
5.7
1.6
93
86
1.2
Caigua
15
0.5
0.2
3.3
1.6
34
43
0.9
Caigua serrana
20
1.5
0.1
4.2
32
32
0.5
Calabaza china
23
0.7
0.1
5.8
0.4
29
15
0.1
Calabaza Italiana
21
0.5
0.3
4.9
0.8
11
19
0.6
Cebolla blanca
32
0.9
0.1
7.4
0.4
100
33
0.2
Cebolla chilena
26
0.8
0.1
5.9
1.8
20
17
1.0
Cebolla china
39
2.3
0.4
7.5
1.3
141
61
1.1
Cebolla de cabeza
49
1.4
0.2
11.3
0.8
20
35
1.2
Cebolla de cola
33
0.9
0.1
7.8
1.9
44
32
4.9
Col blanca
23
1.3
0.3
4.8
0.8
46
46
0.4
Col crespa
24
1.5
0.3
4.9
1.2
70
69
0.4
Col china
26
1.8
0.3
5.3
0.6
70
16
1.5
Col de "Bruselas"
58
4.6
0.4
12.3
1.9
109
11
1.8
Col, de hojas de
39
2.7
0.6
7.6
1.7
170
42
0.1
Col negra
27
1.7
0.4
5.5
1.2
24
Col silvestre
54
2.5
0.6
12.1
Coliflor
28
2.2
0.6
4.4
Chiclayo, calabaza
22
0.6
0.1
Chijcipa
45
3.3
Chonta
49
3.4
Chullcos, ajos silvestres
92
Escarola
0.2
477
47
1.1
1.8
26
66
0.6
5.6
0.5
13
25
0.2
0.4
9.3
1.8
335
57
8.3
0.7
9.7
0.8
138
109
1.7
1.8
0.5
23.5
1.6
22
56
2.1
18
1.2
0.2
3.8
1.1
85
76
2.0
Esprragos
23
2.2
0.2
4.6
1.6
35
35
1.2
Espinaca blanca
32
1.9
0.6
6.3
0.8
80
40
4.6
Espinaca negra
32
2.8
0.9
4.9
1.5
234
45
4.3
Frijolito chino, germinado
41
4.5
0.7
6.7
1.2
22
241
0.8
Lechuga larga
19
1.5
0.2
3.9
1.0
64
63
1.6
Lechuga redonda
12
1.3
0.2
2.1
0.8
47
49
1.0
Nabo
16
0.6
0.2
3.6
0.6
34
34
0.1
Nabo silvestre
35
2.9
0.4
7.0
2.5
367
95
2.8
Pepinillo o pepino de mesa
11
0.5
0.1
2.6
0.4
20
22
0.3
Perejil
56
4.8
0.7
6.5
1.6
202
76
8.7
Poro
40
2.7
0.8
7.6
1.3
78
50
0.7
Rabanitos
14
0.8
0.1
2.9
0.7
36
29
1.0
Radicheta
31
1.9
0.5
6.2
1.4
273
34
Tomate
19
0.8
0.2
4.3
0.8
20
0.6
Tomate italiano
16
0.8
0.2
3.6
1.0
25
0.3
Tomate, salsa de
23
1.5
0.7
3.9
1.8
117
64
3.0
Vainitas
37
2.4
0.3
8.1
2.3
88
49
0.4
Zanahoria
41
0.6
0.5
9.2
1.2
33
16
0.5
293
7.3
1.5
67.7
6.9
418
384
Zapallito italiano
14
0.9
0.2
2.9
0.5
27
34
0.3
Zapallo loche
80
1.6
0.1
21.1
1.2
20
57
1.2
Zapallo macre
26
0.7
0.2
6.4
1.0
26
17
0.6
Zanahoria, harina de
ALIMENTO
Nombre
Energa
Kcal
Protena
g
Grasa
g
Carboidrato
g
Fibra
g
Calcio
g
Fsforo
g
Hierro
g
TUBERCULOS,
RAICES Y PREPARADOS
Arracacha o racacha
97
0.7
0.3
22.9
1.1
27
50
1.1
Ashipa
178
1.4
0.3
42.7
0.9
29
25
4.8
Camote
116
1.2
0.2
27.6
1.0
41
31
0.8
Camote amarillo
119
1.7
0.1
28.3
0.9
26
33
2.5
Camote blanco
353
2.1
0.9
84.3
1.8
153
99
5.7
Camote morado
110
1.4
0.3
25.7
0.9
36
40
1.4
Chuo
323
1.9
0.5
77.7
2.1
92
54
3.3
Chuo negro
333
4.0
0.2
79.4
1.9
44
203
0.9
65
1.6
0.1
14.7
0.6
22
59
1.8
142
1.6
0.2
33.6
1.2
108
138
0.3
98
1.8
0.2
22.6
1.1
11
59
0.5
Curao
Koshipa
Kuros
Llacn
54
0.3
0.3
12.5
0.5
Maca afrechillo
330
10.5
0.6
73.4
Maca almidn
350
6.1
1.2
Maca pasta integral
292
14.0
71
3.5
314
Maca silvestre
Maca tubrculo
Mashua, isao o au
Oca
23
21
0.3
475
135
29.3
80.1
175
70
31.7
1.0
68.5
245
192
25.0
1.0
13.1
37
49.9
11.8
1.6
66.4
247
183
14.7
50
1.5
0.7
9.8
0.9
12
29
1.0
61
1.0
0.6
13.3
1.0
22
36
1.6
325
4.3
1.1
75.4
3.4
52
171
9.9
62
1.1
0.1
14.3
0.8
28
1.1
103
2.0
0.4
23.3
0.7
52
0.4
97
2.1
0.1
22.3
0.6
47
0.5
pap, harina de
332
6.4
0.4
77.1
2.3
82
199
1.0
Papa helada
180
1.8
0.6
42.1
2.0
58
54
2.8
Papa seca
322
8.2
0.7
72.6
1.8
47
200
4.5
Papa vieja
140
1.9
0.2
33.0
2.5
21
63
2.6
Pituca o taro
102
1.6
0.5
23.2
0.8
50
41
1.2
Pituca, harina de
342
8.1
0.3
78.6
97
141
77.0
Radiche
81
1.8
0.1
18.6
1.4
104
52
1.4
Remolacha raz
44
1.7
0.1
9.5
1.0
14
38
0.8
Sachapapa
112
1.8
0.5
23.5
0.4
30
0.7
Yuca amarilla
161
0.6
0.2
39.1
0.9
35
62
0.4
Yuca asada
183
0.6
0.3
44.4
1.2
29
69
0.2
Yuca blanca
162
0.8
0.2
39.3
1.1
25
52
0.5
Yuca, harina de
335
1.7
0.5
80.9
1.8
155
110
5.3
Yuca sancochada
150
0.5
0.2
36.4
1.0
26
60
0.2
oca deshidratado o ccaya

Olluco
Papa amarilla
Papa blanca

ALIMENTOS
Nombre

Energ Prote Gras Carbo Fibr Calci Fsf Hierr Ret Tiam Ribo
i
Nia
a
a
a
o
o
hidrat
o
i
Kcal
gr
mg mg
mg nol na flavi cina
na
o
ro
mc
na
mg
gr
gr
mg
mg
g
mg
Acido
Ascor
bico
mg
FRUTAS Y
PREPARAD
OS
Abridores
63
0.8
0.1
16.4
0.8
35
0.4
49
0.00
0.05 1.17
3
27.5
0.00
0.22 0.80
3
0.0
0.00
0.24 1.00
3
0.0
Aceitunas de
botija
298
0.8 32.1
7.3
1.4
86
55
2.4
Aceitunas
negras,
preparadas
304
2.2 22.4
30.3
1.5
67
63
7.4
1.8
11.6
85
0.2
Airampo
49
0.5
0.01 0.02 24.0

0
Aguaje
283
2.3 25.1
18.1
10.
4
74
27
0.7
70
0.12 0.17 0.30
6
0.0
Anona
53
1.1
0.4
12.9
1.2
16
37
0.2
0 0.07 0.23 0.79
3.4
Blaquillos
64
0.6
0.1
17.1
0.6
22
0.3
0 0.03 0.04 0.90
15.3
Caimito
60
1.8
0.5
14.9
88
19
0.2
Camu camu
24
0.5
0.1
5.9
0.4
28
15
0.5
0 0.01 0.04 0.61
2780.
0
Capul
63
0.7
0.4
15.9
0.6
26
26
0.9
19 0.07 0.11 1.45
0.0
Ciruelas
82
1.0
0.2
21.5
0.5
20
53
0.9
23 0.05 0.06 1.44
36.8
3.4 28.1
10.8
2.3
51
1.8
0 0.02 0.05 0.58
0.9
0.8
Coco
286
0.01 0.02
24.0
0
Coco, agua
de
14
0.7
0.1
3.1
0.0
21
0.0
Cocona
41
0.9
0.7
9.2
2.5
16
30
1.5
23 0.06 0.10 2.25
4.5
Chambiro
118
1.5
7.3
14.5
8.4
47
59
0.6
0 0.08 0.23 0.20
4.2
Chirimoya
87
1.2
0.2
22.6
1.5
20
63
0.7
0 0.09 0.16 1.62
3.3
Dtiles
224
1.4
0.5
59.8
2.8
60
29
0.8
5 0.10 0.09 0.13
2.9
Fresas
41
0.7
0.8
8.9
1.4
37
28
1.2
7 0.04 0.05 0.26
42.0
Granada
68
0.5
0.1
18.3
0.5
10
38
0.3
0 0.09 0.04 1.56
5.2
Granadilla
80
2.2
2.0
15.6
3.5
177
128
0.4
0 0.11 0.13 2.14
15.8
Granadilla,
jugon
enlatado de
68
1.1
0.0
15.9
0.2
50
0.6
Guanbana
56
0.9
0.2
14.3
1.1
38
43
0.7
Guava
53
1.0
0.1
13.6
0.8
24
18
0.4
Guayaba
56
0.5
0.1
14.9
5.7
18
23
Guayaba
amarilla
71
0.8
0.2
18.4
6.1
32
Guayaba
rosada
56
0.5
0.2 14.77
5.6
Guayaba
verde
55
0.5
0.1
14.7
Higos negros
76
0.9
0.1
182
3.6
55
Higos secos
Huito
Humar
Kakii
0.01
0.00 0.03
129.6
0 0.05 0.06 1.69
19.0
0.05 0.10 0.50
1.4
0.3
0 0.04 0.04 1.44
60.0
15
0.1
3 0.05 0.06 0.44
7.2
17
23
0.3
0 0.04 0.05 1.40
9.8
4.4
30
11
0.0
3 0.04 0.06 0.66
17.7
19.9
1.7
58
43
0.8
5 0.04 0.05 0.52
2.9
0.2
46.6
8.6
109
100
2.4
0 0.00
0.90
3.7
1.2
0.1
14.0
1.6
69
21
0.5
0 0.03 0.33 0.54
1.1
121
1.6
5.0
20.5
34
21
0.1
20 0.01 0.74
75
0.5
0.1
20.8
0.5
26
0.2
17 0.05 0.03 0.00
10.9
6.9
Kumuvi
101
0.7
0.6
25.9
7.9
16
31
3.5
7 0.02 0.04 0.22
2.8
Lima
27
0.6
0.4
5.9
0.7
31
0.2
6 0.03 0.04 0.30
36.0
Limn, jugo
de
30
0.5
0.2
0.7
0.0
18
14
0.5
0.03 0.03 0.11
44.2
Lcuma
99
1.5
0.5
25.0
1.3
16
26
0.4
35
0.01 0.14 1.96
5
2.2
Lcuma,
harina de
329
4.0
2.4
82.0
2.1
92
186
4.6
Macambo,
pulpa y
semilla
177
6.7
9.2
21.5
18.
2
19
165
1.7
0.95 1.05 1.05
9.2
Macambo,
pulpa
44
2.1
0.8
8.3
0.7
44
0.5
26 0.09 0.09 3.10
22.8
Mamey
37
0.5
0.1
9.7
1.7
51
46
0.4
57
0.02 0.04 0.61
7
2.0
Mandarina
35
0.6
0.3
8.6
0.5
19
17
0.3
5 0.06 0.05 0.30
48.7
Mango
60
0.4
0.2
15.9
1.0
17
15
0.4
15
0.03 0.11 0.39
9
24.8
Manzana
54
0.3
0.1
14.6
0.8
11
1.4
0 0.03 0.04 0.13
1.3
Maracuy,
jugo de
67
0.9
0.1
15.8
0.2
13
30
3.0
41
0.03 0.15
0
Maran
45
0.8
0.5
10.5
1.3
30
3.0
26 0.05 0.05 0.96 108.0
Meln
23
0.5
0.1
5.8
0.2
13
15
0.5
79 0.04 0.04 0.64
23.0
Meln enano
20
0.6
0.2
4.4
0.3
23
0.4
6 0.02 0.06 0.38
15.3
Membrillo
43
0.3
0.1
11.5
1.3
29
0.7
9 0.02 0.07 0.23
12.5
Naranja
40
0.6
0.2
10.1
0.4
23
51
0.2
7 0.09 0.04 0.36
92.3
Naranja
agria, jugo
de
33
0.5
0.2
8.2
0.0
31
0.2 0.0 0.03 0.05 0.13
42.0
Naranja de
Guayaquil
40
0.5
0.2
10.2
0.5
37
17
0.1
5 0.05 0.01 0.14
42.2
Naranja de
Huando
45
1.2
0.2
10.9
0.9
30
17
0.1
3 0.06 0.02 0.29
43.9
Nspero
Nuzive
Pacae
0 0.02 0.03
11.6
22.0
47
0.3
0.0
12.7
0.6
21
16
0.3
70 0.02 0.11 0.37
1.2
138
2.7
7.8 177.7
4.1
38
113
7.5
9 0.23 0.15 1.08
1.7
56
0.6
0.1
14.8
0.7
14
30
0.4
0 0.02 0.07
5.6
5.8
30
67
0.6
77 0.03 0.10 1.82
6.8
0.22 0.09 2.60
6.6
3 0.07 0.08 0.78
2.1
0.07 0.09 0.66
1.4
Palta
131
1.8 12.5
Pan de Arbol
con semilla
135
4.5
1.8
29
3.1
20
255
0.9
Pan de arbol
sin semilla
47
1.6
0.5
10.5
2.8
71
37
2.8
Pan meo
78
1.3
0.2
19.9
3.2
21
21
-
Papaya
32
0.4
0.1
8.2
0.5
23
14
0.3
63 0.03 0.07 0.41
241
2.4
0.4
63.8
0.9
64
91
3.7
0 0.12 0.13 0.37
Pepino dulce
26
0.3
0.0
7.0
0.5
30
10
0.3
28 0.04 0.05 0.58
29.7
Pera chilena
49
0.3
0.1
13.2
1.0
16
0.3
3 0.02 0.04 0.24
1.9
Pera de agua
53
0.4
0.6
13.0
1.6
0.1
0 0.02 0.06 0.16
6.5
Pera nacional
55
0.4
0.2
14.5
1.9
0.3
0 0.02 0.05 0.16
2.5
Pera perilla
58
0.6
0.5
11.4
1.7
7
10
18
0.5
0 0.03 0.05 0.44
3.6
Pero
55
0.4
0.7
13.8
1.0
0.3
7 0.05 0.07 0.11
2.8
22.6
Pasa sin
semilla
47.7
Pijuayo
184
2.8
3.2
41.0
4.5
27
47
1.0
14
0.05 0.28 1.38
0
Pijuayo
sancochado
177
2.6
3.3
39.2
4.5
26
75
0.6
10
0.03 0.20 0.76
8
Pia
38
0.4
0.2
9.8
0.5
10
0.4
7 0.04 0.06 0.27
19.9
Pltano de
isla
91
0.9
0.4
23.6
0.5
20
0.6
13
0.07 0.07 0.47
1
4.2
Pltano de
seda
83
1.5
0.3
21.0
0.4
27
0.6
21 0.03 0.05 0.79
4.3
120
1.4
0.2
31.7
0.4
10
23
0.6
0.02 0.08 0.53
1.1
Pltano
guineo manzano
90
1.1
0.2
23.4
0.3
47
0.8
6 0.04 0.16 0.60
7.3
Pltano,
harian de
300
3.1
0.4
79.6
1.1
29
104
3.9
10
0.11 0.12 1.57
0
1.3
Pltano
maduro
112
1.2
0.2
29.6
0.3
37
0.4
82 0.06 0.06 0.50
5.6
Pltano
morado
106
1.0
0.2
28.1
0.8
42
17
0.3
30
0.25 0.68
2.3
Pltano seco,
orejn
268
3.7
1.2
68.2
26
84
0.05 0.18 1.40
1.8
Pltano
verde
152
1.0
0.2
40.9
0.8
43
0.5
13
0.09 0.14 0.62
0
10.4
Pltano
verde asado
252
1.5
0.2
68.0
1.1
10
80
0.8
13
0.11 0.22 0.90
0
1.4
Pltano
verde
sanciochado
137
0.7
0.3
36.8
0.8
10
35
0.7
10
0.06 0.17 0.53
0
3.4
Pamarosa
33
0.5
0.4
77.8
10
0.2
31 2.00 0.02 0.05
20.4
Purunkari
151
2.7
1.4
36.3
2.5
96
39
2.8
10 0.03 0.06 1.46
5.6
Pltano
guineo
Sanda
24
0.7
0.1
5.9
0.2
0.3
23 0.06 0.04 0.18
Shiwawaco,
semilla
149
6.6
7.5
45.5
4.0
45
179
2.7
Tamarindo
272
3.1
0.4
71.8
3.0
54
108
Taperib o
mango ciruela
56
0.6
0.3
14.2
0.6
39
Toronja
36
0.6
0.4
8.8
0.3
Tumbo
costeo
22
0.4
0.0
5.8
Tumbo
serrano
64
1.2
0.5
Tuna
58
0.8
Tuna
colorada
58
0.6
Ungurauy
307
3.0
0.02 0.08 1.07
10.6
1.0
7 0.44 0.16 2.10
6.0
27
0.7
0 0.05 0.19 0.67
5.9
34
16
2.0
0.01 0.20
50.6
0.8
11
15
0.4
6 0.01 0.04 0.47
34.4
15.4
3.6
34
0.6
15
0.02 0.11 4.56
9
66.7
0.0
15.4
3.8
16
26
0.3
1 0.01 0.04 0.36
19.5
0.0
15.5
3.7
39
39
0.2
0 0.01 0.04 0.42
25.5
2.8 21.1
33.7
65
16
0.9
8 0.06 0.68
0.0
Uva blanca
43
0.3
0.2
11.3
0.4
20
0.8
4 0.03 0.03 0.11
1.4
Uva borgoa
82
0.9
0.3
21.3
0.6
18
32
1.1
13 0.01 0.13 0.32
4.7
Uva italiana
66
0.4
0.1
17.7
0.4
19
28
0.5
3 0.03 0.10 0.24
2.8
Uva negra
67
0.2
0.1
18.1
0.3
20
2.2
0 0.05 0.04 0.15
2.2
Uva
quebranta
66
0.5
0.1
17.7
0.5
14
11
0.4
0 0.05 0.07 0.11
0.7
Uvilla
64
0.3
0.3
16.7
0.9
34
10
0.6
0 0.00 0.22 0.30
0.6
Warra
102
1.5
0.2
26.4
2.6
51
26
3.4
17 0.02 0.11 0.58
2.8
Yaku
116
1.8
2.2
25.3
4.4
138
52
3.2
0 0.04 0.18 0.90
14.8
73
0.9
0.3
18.8
0.9
22
17
1.8
13
0.02 0.09 0.62
0
8.9
Zapote

ALIMENTO

Energa
g
Protena
g
Grasa
g
Calcio
mg
Fsforo
mg
Hierro
mg
Azcar granulada o refinada
384
0.0
0.0
99.1
0.1
Azcar rubia
380
0.0
0.0
98.3
45
1.7
Chancaca
324
Miel de Abejas
330
0.0
0.0
83.9
46
3.2
0.0
0.0
85.6
26
10
0.4
Miel de caa
282
0.3
0.2
72.0
69
43
1.0
0.3
0.1
0.8
0.2
Cerveza
36
0.3
0.0
5.1
15
0.1
Coca cola
39
0.0
0.0
10.5
0.0
Nombre
Carbohidrato
g
AZCARES Y PRODUCTOS DULCES:
BEBEIDAS:
Caf sin azcar
Chicha de aguaje
54
0.4
0.8
11.2
14
0.4
Chicha de cevada
24
0.1
0.2
5.5
10
1.1
Chica de jora
28
0.4
0.3
5.8
22
18
1.8
Chicha de maiz morado
20
0.0
0.0
4.9
24
1.3
234
0.5
0.8
6.3
12
1.0
Chicha de pijuayo
47
0.8
0.1
10.6
22
10
0.5
Chicha de soya
41
0.6
0.2
9.1
11
13
1.1
Chicha de yuca, masato
37
0.2
0.1
8.9
11
14
0.6
Inka Kola
41
0.0
0.0
10.0
0.0
Leche de soya
38
3.0
1.4
3.8
36
30
0.4
0.1
0.0
0.4
0.2
Chicha de man
T sin azcar
Vino blanco (grado alcohlico: 12.0)
Vino tinto/grado alcohplico 10.2)
114
8.0
0.0
94
6.0
0.0

ALIMENTO
Nombre
GRASA
ACIDOS
GRASOS
SATURADOS
ACIDOS GRASOS
INSATURADOS
RELACION
POLINSATURADOS
SATURADOS
LECHE:
Leche materna
3.9
50.0
27.5
0.36
Leche fluda de vaca
3.5
73.6
26.4
0.01
26.0
59.2
32.7
0.08
8.1
79.6
20.4
0.00
8.4
29.7
70.4
0.41
11.1
30.2
69.8
0.60
Ballena
1.2
42.1
57.7
0.00
Carnero
6.1
55.8
41.4
0.12
15.1
45.2
54.7
0.35
Cuy
1.6
69.1
30.8
0.18
Gallina
3.6
22.8
77.2
1.20
pato, pechuga
9.8
26.4
73.6
0.70
10.2
32.9
67.0
0.44
Pulpa
1.6
57.9
37.6
0.10
Corazn
3.5
67.0
33.1
0.00
Hgado
4.6
49.1
50.9
0.17
Mondongo
3.5
48.2
51.7
0.00
Rin
2.9
62.7
37.5
0.00
Sesos
9.6
56.4
43.6
0.00
22.0
36.6
63.3
0.48
Leche en polvo entera

Leche evaporada
HUEVOS
Huevo de gallina
Huevo de pata
CARNES Y PREPARADOS
Cerdo
Pollo, carne
Vacuno:
Preparados
Chorizo ahumado
Chorizo parrillero
40.0
39.4
60.7
0.39
Jamn del pas
26.4
33.4
66.5
0.71
Jamonada
29.5
36.4
63.7
0.45
Mortadela
19.7
32.1
67.8
0.58
Salchicha de Huacho
44.0
41.3
58.6
0.37
Tocino
48.0
29.2
70.8
0.87
TABLA DE CONTENIDO DE SODIO Y POTASIO EN 100 GRAMOS DE PARTE COMESTIBLE

ALIMENTOS
Extracto Seco
g%
odio
mEq
Potasio
mg
mEq
mg
LECHE Y SUS DERIVADOS

Leche fresca
11.15
2.00
Leche fresca pasteurizada
11.36
69.6
Leche en polvo entera

Leche en polvo descremada
Leche condesada
46.00
4.40
172.0
3.10
71.3
4.50
176.0
7.50
172.5
5.50
214.5
94.38
18.80
432.4
27.00
1053.0
92.21
20.62
474.3
37.50
1462.5
HUEVOS
Huevo de gallina
24.3
3.50
80.5
3.20
125.0
Huevo de gallina, yema de
49.47
2.50
57.5
2.90
113.1
Huevo de gallina, clara de
12.69
5.60
128.8
3.10
121.0
Carne (pulpa)
24.4
3.40
78.2
7.20
280.8
Carne (pulpa)
25.6
5.30
121.9
7.063
275.3
27.7
4.30
98.9
8.04
313.6
1.30
29.9
2.01
78.4
19.6
3.80
87.4
4.20
163.8
Bonito filete de
25.1
3.44
79.1
9.96
388.4
Bonito con pellejo de
29.7
5.60
128.8
8.02
312.8
Cojinova
22.3
4.30
98.9
9.72
379.1
Corvina
25.6
3.57
82.1
6.07
236.7
Jurel
26.4
4.92
113.2
8.88
346.3
Pejerrey
21.8
6.05
139.1
6.90
269.1
Toyo filete de
19.5
6.38
146.77
6.39
249.2
CARNES Y PREPARADOS
Vacuno:
Cordero:
Carne (pulpa)
Pollo
Pierna (cocida)
Pierrna (pulpa)
PESCADO
TABLA DE CONTENIDO DE SODIO Y POTASIO EN 100 GRAMOS DE

PARTE COMESTIBLE
ALIMENTOS
Extracto Seco
g%
Sodio
mEq
Potasio
mg
mEq
mg
CEREALES
Arroz
86.00
Arroz (lavado)
Avena
Avena (lavada)
90.10
Quinua
Quinua (lavada)
85.80
Trigo (pelado)
Trigo pelado (lavado)
84.90
0.84
19.3
3.80
148.2
0.80
18.4
2.50
97.5
1.75
40.2
5.40
210.6
1.27
29.9
3.00
117.0
1.30
29.9
19.90
7776.1
1.04
23.9
12.10
471.9
1.30
29.9
13.20
514.8
1.15
26.4
5.80
226.2
LEGUMINOSA Y SUS
DERIVADOS
Arvejas verdes
32.1
0.13
3.0
8.49
331.1
Frijol Bayo
82.0
1.09
25.1
27.78
1083.4
Frijol Canario
90.9
1.88
43.2
31.07
1211.7
Frijol Negro
89.2
1.32
30.4
27.54
1074.1
Frijol Panamito
85.2
0.55
12.7
1.97
76.8
Frijol Soya
91.3
2.74
63.0
27.67
1079.1
Garbanzos
87.9
1.26
29.0
25.79
100.58
Habas secas con cscara
85.1
0.28
6.4 477.81
1864.6
Habas verdes
30.3
0.26
6.0
9.34
364.3
Pallares secos
84.3
2.40
55.2
14.78
576.4
Pallares verdes
22.6
0.63
14.5
13.98
545.2
Camote amarillo
25.8
1.40
32.2
6.90
269.1
Papa blanca
22.6
2.70
62.1
10.00
390.0
Yuca
25.8
0.70
16.1
11.10
432.9
TUBERCULOS
mEq = miliequivbalentes
TABLA DE CONTENIDO DE SODIO Y POTASIO EN 100 GRAMOS DE

PARTE COMESTIBLE
ALIMENTOS
Extracto Seco
g%
Sodio
mEq
mg
Potasio
mEq
mg
VERDURAS
Acelga
6.7
7.90
181.7
7.50
292.5
ajos
37.5
3.00
69.0
6.40
249.6
Apio
5.5
0.70
16.1
13.70
534.3
10.4
4.60
105.8
11.20
436.8
Cebolla
7.8
0.24
5.5
4.30
167.7
Col
6.8
2.53
58.2
6.42
250.4
Coliflor
8.4
1.00
23.0
5.40
210.0
11.5
1.91
43.9
22.10
862.0
Lechuga redonda
4.1
0.30
6.9
3.30
129.0
nabo
7.8
1.40
32.2
5.80
226.2
15.0
0.70
16.1
7.48
291.7
7.0
0.45
10.30
9.30
362.7
Lima sin cutcula
6.4
0.57
13.1
3.89
151.7
Lima con cutcula
7.1
0.30
9.0
3.85
150.2
Mandarina
9.3
0.30
6.9
2.88
112.3
Mango
15.9
0.23
5.3
2.20
85.8
Manzana
17.9
0.10
2.3
2.87
111.9
Naranja
12.4
0.18
4.1
3.32
129.5
Palta
23.9
1.00
23.0
9.53
371.7
Papaya
9.0
0.41
9.4
3.94
153.7
Pepino
8.7
0.33
7.6
1.37
53.4
18.2
0.38
8.7
1.98
77.2
8.1
0.28
6.4
2.41
94.0
Pltano de isla
26.7
1.00
23.0
9.50
370.5
Pltano de seda
27.9
0.70
16.1
7.90
308.1
Toronja sin cutcula
10.9
0.17
3.9
1.38
53.8
9.2
0.25
5.8
1.09
42.5
Beterraga
Espinaca
Poro (parte blanca)

Poro (parte verde)
FRUTAS
Pero
Pero sin cscara
Toronja, jugo de
2.4 RESULTADO
FERNANDEZ CRIOLLO MANUEL ANGEL
Desayuno:
1taza de leche evaporada 150ml
3cucharadas de azcar 15gr
2panes 60gr
2porciones de mantequilla 20gr

1huevo sancochado 60gr
Almuerzo:
Arroz 120gr
Pollo 300gr
Papa Amarilla 120gr
Cena:
Arroz 120gr
Pollo 300gr
Papa Amarilla 120gr
DESAYUNO
Leche Evaporada: 100ml
143Kcal
150ml
150ml x 143Kcal = 214.5 Kcal

100ml
3 cucharadas de azcar: 100gr
15gr
380Kcal
x
15ml x 380Kcal = 57 Kcal

100ml
2 panes: 100gr
60gr
291Kcal
x
60gr x 291Kcal = 174.6 Kcal

100ml
2 pociones de mantequilla: 100gr
20gr
897Kcal
x
20gr x 897Kcal = 179.4Kcal

100ml
1 huevo sancochado: 100gr
139Kcal
60gr
60gr x 139Kcal = 83.4 Kcal

100ml
ALMUERZO
Arroz: 100gr
115Kcal
120gr
120gr x 115Kcal = 138 Kcal

100ml
Pollo: 100gr
170Kcal
300gr

100ml
Papa Amarilla: 100gr
120gr
103Kcal
x

100ml
CENA
Arroz: 100gr
120gr
115Kcal
x

100ml
Pollo: 100gr
170Kcal
300gr

100ml
Papa Amarilla: 100gr
120gr
103Kcal
x

100ml
TOTAL: 2,252.1 Kcal

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INTRODUCCION

1.1 MARCO TEORICO

COMPOSICIN POR 100 GRAMOS DE PORCIN COMESTIBLE

Protena Grasa Carbohidrato

TABLAS PERUANAS DE COMPOSICIN DE ALIMENTOS

COMPOSICION POR 100 GRAMOS DE PORCION COMESTIBLE

Protena Grasa Carbohidrato Calcio Fsforo Hierro

Pulpa muy magra

Pulpa semi gorda

TABLAS PERUANAS DE COMPOSICIN DE ALIMENTOS

COMPOSICION POR 100 GRAMOS DE PORCION COMESTIBLE

III CARNES Y PREPARADOS

Salchicha blanca rica

Salchicha blanca grande

Salchicha "hot dog"

Venado, carne seca

Bacalao seco salado

Bonito, pulpa asada

Bonito, pulpa seca salado

Chita, pulpa asada

Maparate, con espinas

Ractara, con espinmas

Pejesapo, pulpa asada

Raya, pulpa asada

Yahuarachi, con espinas

Yuliya, con espinas

Atn en aceite, enlatado

Sardinas Grated, conserva

Sardinas filete, conserva

Calamar grande o pota

Chanque, loco o tolino

TABLAS PERUANAS DE COMPOSICIN DE ALIMENTOS

COMPOSICIN POR 100 GRAMOS DE PORCION COMESTIBLE

Fibra Calcio Fsforo Hierro

para mote, pelado cocido

para mote, pelado crudo

Frijol amarillo comn

Frijol bayo americano

Frijol blanco (White Kidney)

Frijol bocn o chileno

Frijol bountiful bean

Frijol bush bean

Frijol caballero o blanco crudo

Frijol caballero o blanco cocido

Frijol canario cocido

Frijol canario crudo

Frijol canario fresco

Frijol canario serranito

Frijol castilla o chiclayo tresmesino

Frijol chiclayo domestico fresco

Frijol chiclayo domestico seco

Frijol de palo fresco

Frijol dulce (Ancash)

Frijol nucya blanco

Frijol nucya plomo

Frijol plo bean

Frijol rojo (Red Kindey)

Habas secas, con cscara cruda

Habas secas sin cscara cocida

Habas secas sin cscara cruda

Lentejas chicas crudas

Pallares con cscaras cocidas

Pallares con cscaras crudas

Pallares sin cscaras