Jakobsmuschelfleisch roh glasiert 10/20 TK 1kg, Garnelen 8/12 roh ohne Kopf mit Schale Seawater TK 1kg, Tintenfischtuben U/10 TK 1kg, Lemons, raw, without peel, Bertolli Olivenoel Extra Vergine Originale 1l
€ 14,90
| Protein | 26.3 g · 46 % DV | |
| Carbohydrates | 3.7 g · 1 % DV | |
| Fat | 9.1 g · 10 % DV | |
| Fiber | 0.6 g · 2 % DV |
| per serving (1 Portion (1 Person)) | % Daily Value* | |
|---|---|---|
| Energy | 225 kcal | 9 % |
| Protein | 26.3 g | 46 % |
| Fat | 9.1 g | 10 % |
| of which saturates | 1.5 g | 4 % |
| Carbohydrate | 3.7 g | 1 % |
| of which sugars | 1.0 g | 2 % |
| Fibre | 0.6 g | 2 % |
| Salt | 0.56 g | 9 % |
| * DGE reference values, 25–51 years, Male | ||
| per serving | % Daily Value* | |
|---|---|---|
| Vitamin A | 37.4 µg | 4 % |
| Vitamin B1 (Thiamine) | 86.0 µg | 7 % |
| Vitamin B2 (Riboflavin) | 120.8 µg | 9 % |
| Vitamin B3 (Niacin) | 4062.0 µg | 27 % |
| Vitamin B5 (Pantothenic acid) | 294.0 µg | 6 % |
| Vitamin B6 (Pyridoxine) | 388.8 µg | 24 % |
| Vitamin B7 (Biotin) | 7.4 µg | 19 % |
| Vitamin B9 (Folate) | 21.2 µg | 7 % |
| Vitamin B12 (Cobalamin) | 3.8 µg | 95 % |
| Vitamin C | 13190.0 µg | 12 % |
| Vitamin D (Calciferol) | 6.4 µg | 32 % |
| Vitamin E (Tocopherol) | 4276.2 µg | 31 % |
| Vitamin K (Phylloquinone) | 4.8 µg | 7 % |
| * Corrected for documented cooking losses for the stated preparation method (source: USDA Table of Nutrient Retention Factors, Release 6) – training value, not a nutrition declaration under the FIC Regulation. | ||
| * DGE reference values, 25–51 years, Male | ||
Reference values for 5 of 5 ingredients (sources: BLS 4.0 (reference), USDA).
| per serving | % Daily Value* | |
|---|---|---|
| Sodium (mineral fraction) | 557.1 mg | 37 % |
| Potassium | 558.0 mg | 14 % |
| Calcium | 97.4 mg | 10 % |
| Magnesium | 50.7 mg | 14 % |
| Phosphorus | 390.0 mg | 56 % |
| Iron | 4003.5 µg | 40 % |
| Zinc | 2767.6 µg | 20 % |
| Copper | 671.6 µg | 54 % |
| Manganese | 1505.0 µg | 43 % |
| Iodine | 77.7 µg | 39 % |
| * Corrected for documented cooking losses for the stated preparation method (source: USDA Table of Nutrient Retention Factors, Release 6) – training value, not a nutrition declaration under the FIC Regulation. | ||
| * DGE reference values, 25–51 years, Male | ||
Reference values for 5 of 5 ingredients (sources: BLS 4.0 (reference), USDA).
Refers to the recorded ingredients. Prepared in a kitchen where these substances are used; unintended traces from the manufacture of bought-in products cannot be excluded. If you have allergies, please speak to our staff.
Additive data not yet recorded