Vegetarian fillets meatless

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Vegetarian fillets meatless Food Facts

meatless, Vegetarian fillets food facts

USDA SR27 Database Food #43134 category legumes-beans Food Products
Measurement
measure spectrum
Amount: 1 fillet = 85 grams
of VEGETARIAN FILLETS
Current Multiple = 1
43134
Multiply Current Measurement by:
1/2 1 2 3 4
Calories
nutrient-1
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
247 kcal
 
1031 kJ
 
Macronutrients
nutrient-2
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
7.65 g
 
15.3 g
 
19.55 g
 
5.2 g
 
38.25 g
 
4.25 g
 
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
1.275 mg
 
3.57 mcg
 
0 mg
 
2.93 mg
 
0.935 mg
 
0.765 mg
 
87 mcg
 
69.7 mg
 
0 mcg
 
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Vitamins are:
Minerals
nutrient-4
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
81 mg
 
0.786 mg
 
1.7 mg
 
383 mg
 
0.9 mcg
 
510 mg
 
417 mg
 
1.19 mg
 
NS
 
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Minerals are:
Sugars
nutrient-5
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
0.68 g
 
0 g
 
NS
 
0 mg
 
0 mg
 
Fat
nutrient-7
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
15.3 g
 
Fat Calories = 138 kcals = 56% of total
0.884 g
nmb/Ω6   0.13:1
7.048 g
Ω6/Ω3   7.97:1
Fats and sterols.
Footnotes:

This food, briefly described as VEGETARIAN FILLETS, 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 polyunsaturated 18:3 undifferentiated Ω3 18:2 undifferentiated Ω6
Fiber, total dietary Function: Adequate fiber improves laxation. Reduces the risk of coranary heart disease. Helps maintain normal blood glucose levels.
Calcium, Ca, is the essential role in blood clotting, muscle contraction, nerve transmission, bone and tooth formation Copper, Cu, is a component of enzymes in iron metabolism. Iron, Fe, prevents microcitic hypochromic anemia. Phosphorus, P, helps in the maintenance of PH, storage and transfer of energy and nucleotide synthesis. Potassium, K, maintains cell function. Potassium blunts the rise in blood pressure due to excess sodium intake and decrease recurrence of kidney stones Sodium, Na, and chloride, in excessive amounts, increase blood pressure, heart disease, hypertension and stroke. Zinc, Zn, is a component of multiple enzymes and proteins; involved in the regulation of gene expression. Vitamin B-6 is a coenzyme to metabolize amino acids, glycogen and sphingoid bases. Vitamin B-12 prevents megabolastic anemia. Coenzyme in nucleic acid metabolism. Vitamin B-12, added is also present in this food. Vitamin E (alpha-tocopherol) is a chain-breaking antioxidant. Thiamin aka Vitamin B-1 Riboflavin aka Vitamin B-2 is a conenzyme in numerous redux reactions. Niacin is a coenzyme in metabolism of Carbohydrates and branched amino acids. Folate, total is a coenzyme in the metabolism of nucleic and amino acids. Folate prevents megaloblastic anemia. Choline, total is a precursor for acetylcholine, phospholipids and betaine. Folate, food Folate, DFE Fatty acids, total saturated