Dulce de Leche

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Dulce de Leche Food Facts

Dulce de Leche, food facts

USDA SR27 Database Food #01225 category dairy-egg Food Products
Measurement
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Amount: apple1 tbsp = 19 grams
of DULCE DE LECHE
4 data points used
Current Multiple = 1
01225
Multiply Current Measurement by:
1/2 1 2 3 4
Calories
nutrient-1
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
60 315
 
250 1318
 
Macronutrients
nutrient-2
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
10.52 55.35
 
1.4 7.35
 
1.3 6.84
 
0 0
 
5.45 28.71
 
0.33 1.74
 
Macronutrients are elements or substances that are essential in larger amounts to the growth and health of a living organism.
Close Notes
Vitamins
nutrient-3
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
0.003 0.016
 
0.06 0.31
 
0.04 0.2
 
0.5 2.6
 
0.04 0.2
 
0.003 0.016
 
0.077 0.405
 
0.04 0.21
 
0.159 0.835
 
2 11
 
16.9 89.1
 
0.2 1.3
 
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Vitamins are:
Minerals
nutrient-4
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
48 251
 
0.001 0.004
 
0.03 0.17
 
4 22
 
0.0004 0.002
 
37 193
 
0.5 2.7
 
67 350
 
25 129
 
0.15 0.79
 
NS
 
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Minerals are:
Sugars
nutrient-5
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
9.45 49.74
 
7.94 41.77
 
0.32 1.7
 
0.06 0.32
 
0.93 4.92
 
0 0
 
0.2 1.03
 
Sugar
0 0
 
NS
 
Fat
nutrient-7
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
1.4 7.35
 
Fat Calories = 12.6 kcals = 21% of total
0.071 0.375
 
0.407 2.143
 
0.861 4.534
 
0.069 0.364
 
0.0232 g
nmb/Ω6   0.28:1
0.0816 g
Ω6/Ω3   3.52:1
Fats and sterols.
Sterols
nutrient-8
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
Cartenoids
nutrient-13
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
Vitamin A - RAE
14 mcg
 
14 73
 
Vitamin A - IU
51 mcg
 
Cartenoids are:
Footnotes:

This food, briefly described as DULCE DE LECHE, supplies an extra generous amount of the following vitamins, minerals and nutrients:
Energy This food has a high source of energy. The amount of energy is measured in joules or Calories (kilocals).


Protein is the major structural component of all cells in the body and function as enzymes in membranes as transport carriers and as some hormones. During digestion and absorption, dietary proteins are broken down into amino acids which become building blocks of these fuctional and structural compounds.
Total lipid (fat) This food has a higher than average amount of lipids (fat). Fat is required by the body, but some sources of fat are better than others. The fat types that are present in generous amounts (if any) are as follows: Fatty acids, total monounsaturated Fatty acids, total trans-monoenoic Fatty acids, total trans-polyenoic 20:5 n-3 (EPA) Ω3 22:5 n-3 (DPA) Ω3 20:3 n-6 Ω6
Carbohydrate, by difference The RDA for carbohydrates is based on its role as the primary energy source for the brain. The AMDR is based on its role as a source of Calories (kcal) while maintaining body weight.
Total Sugars should not exceed 25% of calorie intake Sucrose Lactose Galactose
Calcium, Ca, is the essential role in blood clotting, muscle contraction, nerve transmission, bone and tooth formation Phosphorus, P, helps in the maintenance of PH, storage and transfer of energy and nucleotide synthesis. Vitamin B-12 prevents megabolastic anemia. Coenzyme in nucleic acid metabolism. Vitamin D (D2 + D3) is included also. Riboflavin aka Vitamin B-2 is a conenzyme in numerous redux reactions. Pantothenic acid is a coenzyme in fatty acid metabolism. Choline, total is a precursor for acetylcholine, phospholipids and betaine. Retinol is present in a significant amount. Menaquinone-4 Fatty acids, total trans Fatty acids, total saturated Cholesterol