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Samenvatting Bijlagen $0.00

Summary

Samenvatting Bijlagen

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Samenvatting van 2 pagina's voor het vak Voedingswarenkennis aan de UC Leuven-Limburg (EXAMEN BIJLAGEN VWK)

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  • December 17, 2017
  • 2
  • 2017/2018
  • Summary
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Bijlage 1 g g g g g mg mg mg mg
product kcal water E V KH vezels Na Fe Vit C Ca
A kaas (jonge hollandse) 396 25.6 32.7 928 877
A kaas (parmesan) 429 40 29 1000 1000
A kaas (platte, volle) 133 8.1 9.6 36 102
A melk (afgeroomde) 34 3.3 0.1 42 115
A melk (halfvolle) 46 3.3 1.5 38 118
A melk (volle) 65 3.4 3.6 41 117
A room 337 2.3 35 45 51
A room (magere koffie) 77 7.7 0.2 110 270
A room (slagroom) 381 2.1 40 30 80
A yoghurt (magere) 52 4.6 0.8 56 147
A yoghurt (volle) 64 3.7 3.2 44 128
B kip (bout met vel) 161 19.2 9.3 0.8
B kip (filet zonder vel) 103 22.8 1.3 0.6
B parmaham 201 25.6 10.8 0.8
B vlees (mager rund) 98 22.8 0.8 2.4
B vlees (mager varken) 110 20.5 3.1 1.1
B vlees (vet rund) 269 18 21.9 2.5
B vlees (vet varken) 258 19.1 20.2 0.6
B paardenbiefstuk 99 21 1.7 3.2
C garnalen 106 22.6 1.6 2
C mosselen 58 10 1.1 6.9
C vis (kabeljauw) 72 16.6 0.6 0.4
C vis (zalm) 222 18.4 16.5 1
C vis (sardine in blik op olie) 208 22 13.3 1.8
D croissant 467 25.4 50.3 692
D brood (volkoren) 242 3.6 45.6 520
D brood (wit huishoud) 268 2.9 52.5 624
D rijst (volle gekookt) 141 1.1 30.2 1
D rijst (witte gekookt) 130 0.4 28.5 3
D spaghetti-gekookt 138 0.4 28.3 5
E ei (eidooier) 355 16.7 31.9
E ei (geheel) 152 12.5 11.2
E ei (wit van ei) 44 10.5 0 0

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