Argentinisches Rinderfiletsteak frisch 10xca.200g, Arugula, raw, Cheese, parmesan, grated, Bertolli Olivenoel Extra Vergine Originale 1l
€ 13,90
| Protein | 26.2 g · 46 % DV | |
| Carbohydrates | 3.2 g · 1 % DV | |
| Fat | 15.7 g · 17 % DV | |
| Fiber | 0.5 g · 2 % DV |
| per serving (1 Portion (1 Person)) | % Daily Value* | |
|---|---|---|
| Energy | 257 kcal | 11 % |
| Protein | 26.2 g | 46 % |
| Fat | 15.7 g | 17 % |
| of which saturates | 5.3 g | 16 % |
| Carbohydrate | 3.2 g | 1 % |
| of which sugars | 0.6 g | 1 % |
| Fibre | 0.5 g | 2 % |
| Salt | 0.11 g | 2 % |
| * DGE reference values, 25–51 years, Male | ||
| per serving | % Daily Value* | |
|---|---|---|
| Vitamin A | 92.0 µg | 11 % |
| Vitamin B1 (Thiamine) | 117.1 µg | 10 % |
| Vitamin B2 (Riboflavin) | 209.5 µg | 15 % |
| Vitamin B3 (Niacin) | 4703.5 µg | 31 % |
| Vitamin B5 (Pantothenic acid) | 1198.6 µg | 24 % |
| Vitamin B6 (Pyridoxine) | 534.1 µg | 33 % |
| Vitamin B7 (Biotin) | 5.0 µg | 13 % |
| Vitamin B9 (Folate) | 40.0 µg | 13 % |
| Vitamin B12 (Cobalamin) | 4.1 µg | 102 % |
| Vitamin C | 4500.0 µg | 4 % |
| Vitamin D (Calciferol) | 0.5 µg | 3 % |
| Vitamin E (Tocopherol) | 2624.9 µg | 19 % |
| Vitamin K (Phylloquinone) | 41.0 µg | 59 % |
| * 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 4 of 4 ingredients (sources: BLS 4.0 (reference), USDA).
| per serving | % Daily Value* | |
|---|---|---|
| Sodium (mineral fraction) | 318.8 mg | 21 % |
| Potassium | 475.8 mg | 12 % |
| Calcium | 179.4 mg | 18 % |
| Magnesium | 41.3 mg | 12 % |
| Phosphorus | 273.8 mg | 39 % |
| Iron | 2822.0 µg | 28 % |
| Zinc | 5184.6 µg | 37 % |
| Copper | 105.2 µg | 8 % |
| Manganese | 127.1 µg | 4 % |
| Iodine | 2.7 µg | 1 % |
| * 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 4 of 4 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