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Para que la dieta sea adecuada y nutricionalmente equilibrada tienen que estar
presentes en ella la energa y todos los nutrientes en cantidad y calidad
adecuadas y suficientes para cubrir las necesidades del hombre y conseguir un
ptimo estado de salud. Unos nutrientes se necesitan en mayores cantidades
que otros , pero todos son igualmente importantes desde el punto de vista
nutricional. Segn esto, el esquema general y terico de la nutricin es muy
sencillo: se trata, por un lado, de conocerlas necesidades de energa y
nutrientes de un individuo y por otro su ingesta real . El enfrentamiento de
ambos componentes puede servir de base para la planificacin diettica y para
la valoracin del estado nutricional juzgado por la dieta, tanto en individuos
como en grupos.
2.2 MATERIALES
Calculadora
Regla
Lapicero
Borrador
Tabla de composicin de alimentos
2.3 PROCEDIMIENTOS
(TABLAS)
TABLAS DE COMPOSICIN DE ALIMENTOS
ALIMENTO
Nombre
Calcio Fsforo
mg
mg
Hierro
mg
LECHE Y SUS
DERIVADOS
Leche:
materna
68
1.2
3.9
7.4
76
29
322
77.9
9.2
53.7
276
107
fluda de cabra
66
3.2
3.8
5.0
171
125
fluda de vaca
63
3.1
3.5
4.8
106
94
1.3
en polvo descremada
365
33.6
2.3
52.1
1020
1041
1.2
en polvo entera
484
27.0
26.1
36.1
848
888
0.2
evaporada
143
7.0
8.1
10.9
231
Eldon
417
27.9
12.0
46.2 10770
843
0.4
A1 110
484
22.2
21.0
51.6
650
400
6.0
Nan maternizada
508
12.8
26.0
55.7
400
300
6.0
Pelargn
458
16.5
17.1
59.6
590
460
6.0
Yogurt:
46
4.1
1.0
5.2
Crema espesa
342
2.5
36.6
2.4
77
66
0.1
Crema rala
201
2.8
20.0
3.6
97
77
0.1
173
16.3
10.3
3.4
310
146
0.8
consdesada
Tr
0.1
Frmulas Lcteas:
Queso:
fresco de cabra
fresco de vaca
230
15.8
17.5
2.2
674
306
1.9
mantecoso
396
28.0
30.0
3.3 10776
517
1.5
parmesano
440
39.1
30.3
1.8
1260
393
0.6
222
16.3
16.0
1.8
388
440
2.2
de gallina, (clara)
48
10.8
0.2
0.9
14
de gallina, cocido
139
12.9
8.4
1.9
30
192
1.1
de gallina, crudo
141
13.5
8.4
1.8
34
194
1.1
de gallina, yema
354
15.6
30.9
1.9
136
449
4.3
de motelo (tortuga)
143
16.4
7.3
1.6
85
24
0.8
de pata
166
13.1
11.1
2.3
58
193
1.7
de pata, yema
426
15.1
38.8
2.8
145
430
4.7
de taricaya (tortuga)
178
15.1
11.3
2.9
322
431
1.4
Huevos:
de charapa (tortuga)
NOMBRE
Energa
Kcal
CARNES Y PREPARADOS:
Alpaca
Carne, pulpa
107
24.1
0.5
11
216
2.2
90
18.6
1.2
33
132
2.5
Cabeza sancochado
111
14.2
5.6
17
130
2.1
Corazn
109
15.9
4.6
17
194
2.8
Hgado
121
19.9
4.0
24
199
6.3
72
15.77
0.6
45
33
0.9
108
20.9
2.1
50
26
1.0
77
13.4
2.2
21
200
6.2
Rin
109
19.0
3.2
40
270
4.1
Sesos
115
10.0
7.8
252
2.7
Pulpa gorda
275
16.0
23.0
0.0
170
2.1
136
19.0
6.1
0.0
180
2.2
244
17.0
19.0
0.0
190
2.5
198
14.4
15.1
12
238
1.3
B:allena
Carne, pulpa
Carnero:
Mondongo
Patas sancochadas
Pulmn
0.3
Cerdo
Carne, pulpa
Hgado
121
18.5
4.7
patas semigordas
281
20.0
22.0
79
13.5
2.4
139
13.9
115
19.4
Pulmn
Rin
177
307
6.2
16
240
3.0
17
169
3.4
8.8
210
5.2
3.6
186
3.1
0.0
Chivo
Pierna, pulpa
3
4
Protena Grasa
g
g
5
Carbohidrato
g
8
9
Calcio Fsforo
mg
mg
10
Hierro
mg
163
20.0
8.6
96
19.0
112
Pechuga, pulpa
Pierna, pulpa
0.0
18
210
2.4
1.6
29
258
1.9
24.3
0.9
106
200
1.8
108
19.2
2.9
237
0.8
120
20.6
3.6
190
0.9
326
16.0
28.6
0.0
15
188
1.8
Carne, pulpa
170
18.2
10.2
0.0
14
200
1.5
Corazn
157
20.5
7.0
1.6
23
142
1.7
Sangre cocida
69
16.0
0.1
14
115
29.5
Sangre cruda
65
15.0
0.1
12
101
27.3
68
15.6
0.2
10
93
0.0
78
16.4
0.9
121
1.3
92
18.9
1.2
161
28.7
cabeza, sancochado
110
18.6
3.4
57
110
0.5
Carne, pulpa
105
21.3
1.6
16
208
3.4
Corazn
102
16.6
3.5
209
3.6
Criadilla
58
9.8
1.8
25
222
0.9
Cuy
Carne, pulpa
Delfn o bufeo:
Carne, pulpa
Gallina:
Pato:
Carne, pulpa
Pollo
Rana:
Carne, pulpa
Tortuga:
Carne de charapa, pulpa
Vacuno:
Bazo
Hgado
127
20.0
4.6
1.3
166
5.4
Lengua
171
16.5
11.2
166
2.2
Mondongo
104
16.9
3.5
66
40
0.8
Patas sancochado
152
23.7
5.6
37
2.1
Pulmn
83
17.2
1.1
203
6.5
Rin
90
15.1
2.9
17
132
6.8
Sesos
135
11.3
9.6
287
0.9
Ubre
229
14.1
19.2
69
112
2.9
104
21.6
1.3
28
203
2.9
Chalona de carnero
315
50.3
11.7
53
423
3.9
Charqui de carne
279
57.7
3.6
37
422
6.5
Chicharrn de cerdo
650
11.3
61.4
40
227
Chicharrn de prensa
436
23.9
37.2
60
119
2.2
Chorizo
287
21.0
21.9
56
149
4.0
Jamn de Pas
344
24.7
26.4
48
177
2.1
Jamonada
333
15.7
29.5
85
211
1.5
Mortadela
257
9.8
19.7
9.4
82
166
2.0
Pat
496
10.9
49.8
1.1
577
289
7.1
Queso de Chancho
244
20.1
17.3
777
68
4.2
Relleno
107
14.4
5.0
63
41
16.9
441
12.0
43.2
22
114
3.2
349
13.6
32.3
76
142
1.2
366
11.0
34.3
776
202
1.3
Salchicha de "huacho"
453
12.9
44.0
80
92
5.5
Tocino
490
13.5
47.9
26
70
1.2
151
32.4
1.4
60
298
1.9
Acarabaz
279
47.5
99
559
379
2.5
Salado/desihadratado
171
21.0
9.0
165
276
1.4
Anchoveta
88
19.6
0.5
126
240
0.3
Ayaque
77
177.5
0.3
10
194
0.4
375
81.8
2.8
50
891
3.6
Bagre
80
15.2
1.7
34
113
1.9
Bonito
138
23.4
4.2
28
258
0.7
Bonito, Huevera
101
17.2
3.0
24
274
1.8
Vicua:
Carne, pulpa
Preparados:
Pescado:
136
24.0
3.7
15
206
1.0
184
32.3
5.1
112
164
6.1
Boquichico salado/deshidratado
273
47.9
9.1
458
477
4.8
Cabrilla
97
19.4
1.6
222
204
1.0
Carachama
64
14.2
0.4
140
151
1.2
CAvinsa
85
18.1
0.8
45
239
0.3
Cazn
98
21.8
0.5
108
206
2.6
Chita
88
19.8
0.4
22
209
1.3
Chita, huevera
62
12.3
1.0
28
390
1.8
99
21.0
1.0
22
170
1.0
Cojinova
93
20.2
0.7
19
247
2.7
124
19.5
4.5
57
182
1.1
72
16.3
0.3
645
225
1.3
129
21.6
3.9
0.3
30
325
1.8
87
19.1
0.5
0.0
49
303
0.7
116
18.2
4.2
19
193
1.0
93
19.7
1.0
57
178
1.9
150
30.9
2.0
260
172
5.7
Machete
98
18.7
2.0
49
217
1.9
78
15.1
0.9
455
186
1.1
Merluza
74
16.8
0.3
28
185
0.2
Paiche, seco
247
38.2
9.3
50
209
3.3
pampanito
106
19.2
2.7
126
132
0.3
Pana, salado/deshidratado
274
54.3
6.2
710
639
7.1
Pejerrey
89
18.7
1.2
105
311
0.77
Pejesapo
101
22.1
0.7
243
0.8
87
19.5
0.4
110
146
1.1
Sancochada
83
18.7
0.3
109
136
1.0
Pintadilla
85
18.8
0.5
80
193
1.0
87
15.4
2.3
593
390
1.7
136
31.1
0.4
15
215
1.2
Rbalo
95
21.3
0.5
23
177
0.1
Toyo
83
18.7
0.4
21
229
0.7
Tramboyo
85
19.2
0.3
84
141
0.1
110
20.9
2.3
248
0.2
86
15.5
2.2
319
252
1.9
85
16.9
1.4
723
244
1.9
Corvina
Fuasaco, con espinas
Jurel
Lenguado, fresco
Lisa
Lorna
Lorna, pulpa
Seco asado
Trucha rosada
Zngaro, salado/deshidratado
273
47.3
9.3
308
398
6.0
288
24.2
20.5
294
1.2
177
22.4
9.0
151
273
1.6
209
25.8
11.0
84
453
1.1
Almeja
70
14.4
1.1
50
221
1.8
Barquillos
84
18.5
0.5
108
95
0.2
47
10.6
0.2
25
180
0.1
Camarones
78
17.8
0.2
117
263
0.1
240
52.3
1.9
524
650
4.9
Cangrejos
99
18.9
2.6
53
192
1.4
Caracoles
79
16.9
0.8
158
106
2.0
96
21.9
0.3
85
130
1.5
Choros
87
13.3
3.4
202
206
0.2
Concha de abanico
76
13.9
1.8
91
219
0.3
141
16.3
77.9
59
366
0.7
Lapas
83
18.5
0.4
102
81
1.2
Machas
88
15.7
2.8
93
180
4.0
Pique
73
15.9
1.1
302
99
1.3
Pulpo
71
13.6
1.4
53
126
3.0
Pescado en conserva:
CRUSTACEOS Y MOLUSCOS:
Camaroncitos
Chinos, salados
Erizo
Carbohidrato
g
Trigo:
359
10.5
2.0
74.8
1.5
36
108
0.6
Harina de
339
9.1
1.0
71.8
2.9
60
250
1.6
Llunka de
356
7.9
1.2
79.9
4.1
67
300
0.9
Mchica de
167
2.5
0.6
377.0
1.1
38
118
2.5
69
1.9
0.1
14.7
0.2
29
45
0.4
353
9.8
0.9
74.6
0.7
80
2774
2.5
358
8.4
1.4
76.1
2.0
51
293
4.6
90
2.8
0.3
18.6
0.3
66
0.5
resbalado cocido
355
11.4
1.8
71.8
1.3
17
299
4.8
resbalado crudo
362
7.8
1.1
78.4
0.9
40
125
0.8
Smola de Trigo
336
8.6
1.5
73.7
3.0
36
224
4.6
Arvejas frescas
106
7.1
0.6
18.8
3.4
277
134
1.7
Arvejas secas
351
21.7
3.2
61.1
4.5
65
289
2.6
Arvejas, harina de
346
21.6
1.1
64.4
5.5
102
351
5.5
Mote de
pelado
LEGUMINOSAS Y DERIVADOS:
Arvejn
342
21.4
1.9
61.9
5.7
660
263
7.5
Frijol Aguisho
333
22.7
1.6
59.1
4.4
138
450
8.5
334
21.1
1.5
61.0
3.5
84
455
9.7
Frijol bayo
331
19.0
0.9
63.2
3.6
99
386
6.3
333
20.3
1.5
61.5
3.7
153
314
6.6
330
22.1
1.1
59.9
5.3
139
482
6.1
323
22.2
0.5
57.5
4.5
67
289
6.4
334
17.3
0.9
65.2
3.5
104
396
8.4
329
24.2
1.6
56.8
3.1
80
511
7.3
92
5.1
0.4
17.5
1.0
46
75
1.4
329
229
1.5
58.3
3.9
137
2774
5.1
Frijol california
333
20.7
2.1
59.9
6.3
170
447
7.0
85
5.2
0.5
15.5
0.7
45
85
1.6
339
21.9
2.1
60.2
2.9
138
351
6.6
166
9.7
0.5
31.5
2.2
60
287
3.0
339
19.2
1.8
63.3
3.6
149
362
4.0
Frijol caraotas
329
21.2
1.4
60.0
3.5
129
413
9.9
330
22.5
1.8
58.3
4.7
97
387
7.5
Frijol cocacho
331
21.3
1.2
60.8
3.9
104
397
7.8
Frijol chavn
335
19.2
1.4
63.1
3.7
95
392
4.2
104
8.4
0.4
17.5
2.4
26
149
2.7
325
21.4
1.6
58.2
5.5
72
399
9.8
Frijol de palo
345
18.4
1.4
66.1
7.8
114
388
2.9
143
8.9
0.8
26.0
3.2
1.6
322
1.5
338
19.4
1.8
62.7
3.7
140
411
5.2
Frijol negro
332
18.2
1.3
63.4
3.6
133
308
9.3
338
20.0
1.9
62.1
4.4
173
354
3.3
334
19.8
1.6
62.0
3.2
104
376
3.0
Frijol panamito
336
21.5
1.7
60.7
6.0
174
427
6.3
Frijol plomo
337
20.1
1.8
62.0
6.2
90
412
6.6
331
22.4
1.2
59.7
4.1
125
421
8.3
332
19.2
1.2
62.6
5.0
107
393
4.6
Frijol terciopelo
358
21.0
5.6
58.5
6.5
104
321
8.0
Frijol vacapaleta
328
21.0
1.6
59.4
4.5
127
439
3.9
Garbanzo cocido
99
2.5
1.8
18.5
0.6
54
60
1.2
Garbanzo crudo
362
19.2
6.1
60.1
2.6
120
370
8.3
Guaba fresco
141
10.7
0.7
24.0
1.6
128
3.1
Guaba seco
346
20.3
2.1
63.3
2.9
115
303
4.9
Habas frescas
151
11.3
0.8
25.9
0.8
192
137
2.0
Habas, harina de
343
24.3
1.9
59.6
4.4
31
393
6.7
340
23.8
1.5
60.2
6.4
67
413
13.0
102
7.3
0.5
17.8
0.5
64
53
0.9
335
25.9
2.4
55.3
1.8
48
395
8.0
97
6.4
0.1
18.3
1.1
43
80
1.7
339
22.6
1.0
61.0
3.2
73
3775
7.6
Lentejas grandes
338
23.2
1.1
61.0
4.0
71
263
4.8
103
5.9
0.4
19.5
4.1
28
34
1.1
331
20.4
1.2
61.4
3.8
770
318
6.7
Pallar morado
336
20.0
1.3
62.8
4.7
51
358
3.8
337
21.6
1.4
61.6
1.0
38
205
5.2
51
3.7
0.1
9.1
2.3
46
78
1.4
Soya
401
28.2
18.9
35.7
4.6
314
759
8.3
151
11.6
8.6
9.6
5.3
30
123
1.4
277
17.3
17.5
17.3
3.8
54
262
2.3
Tarhui harina de
103
6.0
0.4
19.5
4.0
28
34
1.1
Shimpe fresco
TABLA
ALIMENTO
Nombre
Carbohidrato
g
Fibra
g
Calcio
mg
Fsforo Hierro
mg
mg
LEGUMINOSAS Y DERIVADOS
Aceite compuesto (vegetal 70%,
marino 30%)
889
0.0 100.0
0.0
0.0
0.0
902
0.0 100.0
0.0
0.0
0.0
884
0.0 100.0
0.0
0.0
0.0
884
0.0 100.0
0.0
0.0
0.0
884
0.0 100.0
0.0
0.0
0.0
884
0.0 100.0
0.0
0.0
0.0
884
0.0 100.0
0.0
0.0
0.0
884
0.0 100.0
0.0
0.0
0.0
884
0.0 100.0
0.0
0.0
0.0
661
14.3
65.9
14.6
2.6
170
850
2.1
559
24.1
48.2
17.7
5.2
66
231
1.5
Man sancochado
374
15.9
27.5
21.9
1.6
47
219
3.6
590
27.1
51.0
16.9
2.5
48
298
2.2
Manteca de cerdo
908
0.0
99.9
0.0
0.0
0.0
Manteca vegetal
875
0.0
99.0
0.0
0.0
0.0
Mantequilla
729
2.0
82.0
0.0
0.0
703
0.6
80.0
0.0
0.0
144
80
0.6
720
0.6
81.0
0.3
0.0
0.0
Nueces
501
10.9
50.1
6.0
5.9
337
VERDURAS Y PREPARADOS
Alcachofa
19
2.8
0.2
2.9
1.4
42
51
1.1
Apio
21
0.7
0.2
4.8
1.0
70
28
1.5
Berenjena
37
1.0
0.2
77.9
1.7
20
30
0.3
41
1.3
0.3
9.9
18
28
0.2
Berro
33
3.4
0.8
5.0
1.5
234
66
6.5
Brocoli
40
4.9
0.9
5.7
1.6
93
86
1.2
Caigua
15
0.5
0.2
3.3
1.6
34
43
0.9
Caigua serrana
20
1.5
0.1
4.2
32
32
0.5
Calabaza china
23
0.7
0.1
5.8
0.4
29
15
0.1
Calabaza Italiana
21
0.5
0.3
4.9
0.8
11
19
0.6
Cebolla blanca
32
0.9
0.1
7.4
0.4
100
33
0.2
Cebolla chilena
26
0.8
0.1
5.9
1.8
20
17
1.0
Cebolla china
39
2.3
0.4
7.5
1.3
141
61
1.1
Cebolla de cabeza
49
1.4
0.2
11.3
0.8
20
35
1.2
Cebolla de cola
33
0.9
0.1
7.8
1.9
44
32
4.9
Col blanca
23
1.3
0.3
4.8
0.8
46
46
0.4
Col crespa
24
1.5
0.3
4.9
1.2
70
69
0.4
Col china
26
1.8
0.3
5.3
0.6
70
16
1.5
Col de "Bruselas"
58
4.6
0.4
12.3
1.9
109
11
1.8
Col, de hojas de
39
2.7
0.6
7.6
1.7
170
42
0.1
Col negra
27
1.7
0.4
5.5
1.2
24
Col silvestre
54
2.5
0.6
12.1
Coliflor
28
2.2
0.6
4.4
1.8
Chiclayo, calabaza
22
0.6
0.1
5.6
Chijcipa
45
3.3
0.4
9.3
Chonta
49
3.4
0.7
92
1.8
Escarola
18
Esprragos
23
Espinaca blanca
0.2
477
47
1.1
26
66
0.6
0.5
13
25
0.2
1.8
335
57
8.3
9.7
0.8
138
109
1.7
0.5
23.5
1.6
22
56
2.1
1.2
0.2
3.8
1.1
85
76
2.0
2.2
0.2
4.6
1.6
35
35
1.2
32
1.9
0.6
6.3
0.8
80
40
4.6
Espinaca negra
32
2.8
0.9
4.9
1.5
234
45
4.3
41
4.5
0.7
6.7
1.2
22
241
0.8
Lechuga larga
19
1.5
0.2
3.9
1.0
64
63
1.6
Lechuga redonda
12
1.3
0.2
2.1
0.8
47
49
1.0
Nabo
16
0.6
0.2
3.6
0.6
34
34
0.1
Nabo silvestre
35
2.9
0.4
7.0
2.5
367
95
2.8
11
0.5
0.1
2.6
0.4
20
22
0.3
Perejil
56
4.8
0.7
6.5
1.6
202
76
8.7
Poro
40
2.7
0.8
7.6
1.3
78
50
0.7
Rabanitos
14
0.8
0.1
2.9
0.7
36
29
1.0
Radicheta
31
1.9
0.5
6.2
1.4
273
34
Tomate
19
0.8
0.2
4.3
0.8
20
0.6
Tomate italiano
16
0.8
0.2
3.6
1.0
25
0.3
Tomate, salsa de
23
1.5
0.7
3.9
1.8
117
64
3.0
Vainitas
37
2.4
0.3
8.1
2.3
88
49
0.4
Zanahoria
41
0.6
0.5
9.2
1.2
33
16
0.5
293
7.3
1.5
67.7
6.9
418
384
Zapallito italiano
14
0.9
0.2
2.9
0.5
27
34
0.3
Zapallo loche
80
1.6
0.1
21.1
1.2
20
57
1.2
Zapallo macre
26
0.7
0.2
6.4
1.0
26
17
0.6
Zanahoria, harina de
ALIMENTO
Nombre
Energa
Kcal
Protena
g
Grasa
g
Carboidrato
g
Fibra
g
Calcio
g
Fsforo
g
Hierro
g
TUBERCULOS,
RAICES Y PREPARADOS
Arracacha o racacha
97
0.7
0.3
22.9
1.1
27
50
1.1
Ashipa
178
1.4
0.3
42.7
0.9
29
25
4.8
Camote
116
1.2
0.2
27.6
1.0
41
31
0.8
Camote amarillo
119
1.7
0.1
28.3
0.9
26
33
2.5
Camote blanco
353
2.1
0.9
84.3
1.8
153
99
5.7
Camote morado
110
1.4
0.3
25.7
0.9
36
40
1.4
Chuo
323
1.9
0.5
77.7
2.1
92
54
3.3
Chuo negro
333
4.0
0.2
79.4
1.9
44
203
0.9
65
1.6
0.1
14.7
0.6
22
59
1.8
Curao
Koshipa
142
1.6
0.2
33.6
1.2
108
138
0.3
Kuros
98
1.8
0.2
22.6
1.1
11
59
0.5
Llacn
54
0.3
0.3
12.5
0.5
23
21
0.3
330
10.5
0.6
73.4
475
135
29.3
Maca afrechillo
Maca almidn
350
6.1
1.2
80.1
175
70
31.7
292
14.0
1.0
68.5
245
192
25.0
71
3.5
1.0
13.1
37
49.9
Maca silvestre
Maca tubrculo
314
11.8
1.6
66.4
247
183
14.7
Mashua, isao o au
50
1.5
0.7
9.8
0.9
12
29
1.0
Oca
61
1.0
0.6
13.3
1.0
22
36
1.6
325
4.3
1.1
75.4
3.4
52
171
9.9
62
1.1
0.1
14.3
0.8
28
1.1
103
2.0
0.4
23.3
0.7
52
0.4
97
2.1
0.1
22.3
0.6
47
0.5
pap, harina de
332
6.4
0.4
77.1
2.3
82
199
1.0
Papa helada
180
1.8
0.6
42.1
2.0
58
54
2.8
Papa seca
322
8.2
0.7
72.6
1.8
47
200
4.5
Papa vieja
140
1.9
0.2
33.0
2.5
21
63
2.6
Pituca o taro
102
1.6
0.5
23.2
0.8
50
41
1.2
Pituca, harina de
342
8.1
0.3
78.6
97
141
77.0
Radiche
81
1.8
0.1
18.6
1.4
104
52
1.4
Remolacha raz
44
1.7
0.1
9.5
1.0
14
38
0.8
Sachapapa
112
1.8
0.5
23.5
0.4
30
0.7
Yuca amarilla
161
0.6
0.2
39.1
0.9
35
62
0.4
Yuca asada
183
0.6
0.3
44.4
1.2
29
69
0.2
Yuca blanca
162
0.8
0.2
39.3
1.1
25
52
0.5
Yuca, harina de
335
1.7
0.5
80.9
1.8
155
110
5.3
Yuca sancochada
150
0.5
0.2
36.4
1.0
26
60
0.2
Papa amarilla
Papa blanca
Nombre
Acido
Ascor
bico
mg
FRUTAS Y
PREPARAD
OS
Abridores
63
0.8
0.1
16.4
0.8
35
0.4
49
0.00
0.05 1.17
3
27.5
0.00
0.22 0.80
3
0.0
0.0
Aceitunas de
botija
298
0.8 32.1
7.3
1.4
86
55
2.4
Aceitunas
negras,
preparadas
304
2.2 22.4
30.3
1.5
67
63
7.4
0.00
0.24 1.00
3
1.8
0.5
11.6
85
0.2
0.01 0.02
2.3 25.1
18.1
10.
74
27
0.7
Airampo
Aguaje
49
283
24.0
0
0.0
Anona
53
1.1
0.4
12.9
1.2
16
37
0.2
3.4
Blaquillos
64
0.6
0.1
17.1
0.6
22
0.3
15.3
Caimito
60
1.8
0.5
14.9
88
19
0.2
Camu camu
24
0.5
0.1
5.9
0.4
28
15
0.5
2780.
0
Capul
63
0.7
0.4
15.9
0.6
26
26
0.9
0.0
Ciruelas
82
1.0
0.2
21.5
0.5
20
53
0.9
36.8
3.4 28.1
10.8
2.3
51
1.8
0.9
0.8
Coco
286
0.01 0.02
24.0
0
Coco, agua
de
14
0.7
0.1
3.1
0.0
21
0.0
Cocona
41
0.9
0.7
9.2
2.5
16
30
1.5
4.5
Chambiro
118
1.5
7.3
14.5
8.4
47
59
0.6
4.2
Chirimoya
87
1.2
0.2
22.6
1.5
20
63
0.7
3.3
Dtiles
224
1.4
0.5
59.8
2.8
60
29
0.8
2.9
Fresas
41
0.7
0.8
8.9
1.4
37
28
1.2
42.0
Granada
68
0.5
0.1
18.3
0.5
10
38
0.3
5.2
Granadilla
80
2.2
2.0
15.6
3.5
177
128
0.4
15.8
Granadilla,
jugon
enlatado de
68
1.1
0.0
15.9
0.2
50
0.6
Guanbana
56
0.9
0.2
14.3
1.1
38
43
0.7
Guava
53
1.0
0.1
13.6
0.8
24
18
0.4
Guayaba
56
0.5
0.1
14.9
5.7
18
23
Guayaba
amarilla
71
0.8
0.2
18.4
6.1
32
Guayaba
rosada
56
0.5
0.2 14.77
5.6
Guayaba
verde
55
0.5
0.1
14.7
Higos negros
76
0.9
0.1
182
3.6
55
0.01
0.00 0.03
129.6
19.0
1.4
0.3
60.0
15
0.1
7.2
17
23
0.3
9.8
4.4
30
11
0.0
17.7
19.9
1.7
58
43
0.8
2.9
0.2
46.6
8.6
109
100
2.4
0 0.00
0.90
3.7
1.2
0.1
14.0
1.6
69
21
0.5
1.1
121
1.6
5.0
20.5
34
21
0.1
20 0.01 0.74
75
0.5
0.1
20.8
0.5
26
0.2
6.9
101
0.7
0.6
25.9
7.9
16
31
3.5
2.8
Lima
27
0.6
0.4
5.9
0.7
31
0.2
36.0
Limn, jugo
de
30
0.5
0.2
0.7
0.0
18
14
0.5
44.2
Higos secos
Huito
Humar
Kakii
Kumuvi
10.9
Lcuma
35
0.01 0.14 1.96
5
99
1.5
0.5
25.0
1.3
16
26
0.4
Lcuma,
harina de
329
4.0
2.4
82.0
2.1
92
186
4.6
Macambo,
pulpa y
semilla
177
6.7
9.2
21.5
18.
2
19
165
1.7
9.2
Macambo,
pulpa
44
2.1
0.8
8.3
0.7
44
0.5
22.8
Mamey
37
0.5
0.1
9.7
1.7
51
46
0.4
57
0.02 0.04 0.61
7
2.0
Mandarina
35
0.6
0.3
8.6
0.5
19
17
0.3
48.7
Mango
60
0.4
0.2
15.9
1.0
17
15
0.4
15
0.03 0.11 0.39
9
24.8
Manzana
54
0.3
0.1
14.6
0.8
11
1.4
1.3
Maracuy,
jugo de
67
0.9
0.1
15.8
0.2
13
30
3.0
41
0.03 0.15
0
Maran
45
0.8
0.5
10.5
1.3
30
3.0
Meln
23
0.5
0.1
5.8
0.2
13
15
0.5
23.0
Meln enano
20
0.6
0.2
4.4
0.3
23
0.4
15.3
Membrillo
43
0.3
0.1
11.5
1.3
29
0.7
12.5
Naranja
40
0.6
0.2
10.1
0.4
23
51
0.2
92.3
Naranja
agria, jugo
de
33
0.5
0.2
8.2
0.0
31
42.0
Naranja de
Guayaquil
40
0.5
0.2
10.2
0.5
37
17
0.1
42.2
Naranja de
Huando
45
1.2
0.2
10.9
0.9
30
17
0.1
43.9
Nspero
47
0.3
0.0
12.7
0.6
21
16
0.3
1.2
138
2.7
7.8 177.7
4.1
38
113
7.5
1.7
56
0.6
0.1
14.8
0.7
14
30
0.4
0 0.02 0.07
5.6
5.8
30
67
0.6
6.8
6.6
2.1
Nuzive
Pacae
0 0.02 0.03
2.2
11.6
22.0
Palta
131
1.8 12.5
Pan de Arbol
con semilla
135
4.5
1.8
29
3.1
20
255
0.9
Pan de arbol
sin semilla
47
1.6
0.5
10.5
2.8
71
37
2.8
Pan meo
78
1.3
0.2
19.9
3.2
21
21
1.4
Papaya
32
0.4
0.1
8.2
0.5
23
14
0.3
47.7
Pasa sin
semilla
241
2.4
0.4
63.8
0.9
64
91
3.7
Pepino dulce
26
0.3
0.0
7.0
0.5
30
10
0.3
29.7
Pera chilena
49
0.3
0.1
13.2
1.0
16
0.3
1.9
Pera de agua
53
0.4
0.6
13.0
1.6
0.1
6.5
Pera nacional
55
0.4
0.2
14.5
1.9
0.3
2.5
Pera perilla
58
0.6
0.5
11.4
1.7
7
10
18
0.5
3.6
Pero
55
0.4
0.7
13.8
1.0
0.3
2.8
Pijuayo
184
2.8
3.2
41.0
4.5
27
47
1.0
14
0.05 0.28 1.38
0
22.6
Pijuayo
sancochado
177
2.6
3.3
39.2
4.5
26
75
0.6
10
0.03 0.20 0.76
8
Pia
38
0.4
0.2
9.8
0.5
10
0.4
19.9
Pltano de
isla
91
0.9
0.4
23.6
0.5
20
0.6
13
0.07 0.07 0.47
1
4.2
Pltano de
seda
83
1.5
0.3
21.0
0.4
27
0.6
4.3
120
1.4
0.2
31.7
0.4
10
23
0.6
1.1
Pltano
guineo manzano
90
1.1
0.2
23.4
0.3
47
0.8
7.3
Pltano,
harian de
300
3.1
0.4
79.6
1.1
29
104
3.9
10
0.11 0.12 1.57
0
1.3
Pltano
maduro
112
1.2
0.2
29.6
0.3
37
0.4
5.6
Pltano
morado
106
1.0
0.2
28.1
0.8
42
17
0.3
30
0.25 0.68
2.3
Pltano seco,
orejn
268
3.7
1.2
68.2
26
84
1.8
Pltano
verde
152
1.0
0.2
40.9
0.8
43
0.5
13
0.09 0.14 0.62
0
10.4
Pltano
verde asado
252
1.5
0.2
68.0
1.1
10
80
0.8
13
0.11 0.22 0.90
0
1.4
Pltano
verde
sanciochado
137
0.7
0.3
36.8
0.8
10
35
0.7
10
0.06 0.17 0.53
0
3.4
Pamarosa
33
0.5
0.4
77.8
10
0.2
20.4
Purunkari
151
2.7
1.4
36.3
2.5
96
39
2.8
5.6
24
0.7
0.1
5.9
0.2
0.3
3.0
149
6.6
7.5
45.5
4.0
45
179
2.7
Pltano
guineo
Sanda
Shiwawaco,
semilla
10.6
Tamarindo
272
3.1
0.4
71.8
3.0
54
108
1.0
6.0
Taperib o
mango ciruela
56
0.6
0.3
14.2
0.6
39
27
0.7
5.9
Toronja
36
0.6
0.4
8.8
0.3
34
16
2.0
0.01 0.20
50.6
Tumbo
costeo
22
0.4
0.0
5.8
0.8
11
15
0.4
34.4
Tumbo
serrano
64
1.2
0.5
15.4
3.6
34
0.6
15
0.02 0.11 4.56
9
66.7
Tuna
58
0.8
0.0
15.4
3.8
16
26
0.3
19.5
Tuna
colorada
58
0.6
0.0
15.5
3.7
39
39
0.2
25.5
2.8 21.1
33.7
65
16
0.9
8 0.06 0.68
Ungurauy
307
0.0
Uva blanca
43
0.3
0.2
11.3
0.4
20
0.8
1.4
Uva borgoa
82
0.9
0.3
21.3
0.6
18
32
1.1
4.7
Uva italiana
66
0.4
0.1
17.7
0.4
19
28
0.5
2.8
Uva negra
67
0.2
0.1
18.1
0.3
20
2.2
2.2
Uva
quebranta
66
0.5
0.1
17.7
0.5
14
11
0.4
0.7
Uvilla
64
0.3
0.3
16.7
0.9
34
10
0.6
0.6
Warra
102
1.5
0.2
26.4
2.6
51
26
3.4
2.8
Yaku
116
1.8
2.2
25.3
4.4
138
52
3.2
14.8
1.8
13
0.02 0.09 0.62
0
8.9
Zapote
73
0.9
0.3
18.8
0.9
22
17
Protena
g
Grasa
g
Calcio
mg
Fsforo
mg
Hierro
mg
384
0.0
0.0
Azcar rubia
380
0.0
0.0
99.1
0.1
98.3
45
1.7
Chancaca
324
0.0
0.0
83.9
46
3.2
Miel de Abejas
330
0.0
0.0
85.6
26
10
0.4
Miel de caa
282
0.3
0.2
72.0
69
43
1.0
0.3
0.1
0.8
0.2
Cerveza
36
0.3
0.0
5.1
15
0.1
Coca cola
39
0.0
0.0
10.5
0.0
Chicha de aguaje
54
0.4
0.8
11.2
14
0.4
Chicha de cevada
24
0.1
0.2
5.5
10
1.1
Chica de jora
28
0.4
0.3
5.8
22
18
1.8
Nombre
Carbohidrato
g
BEBEIDAS:
Caf sin azcar
20
0.0
0.0
4.9
24
1.3
234
0.5
0.8
6.3
12
1.0
Chicha de pijuayo
47
0.8
0.1
10.6
22
10
0.5
Chicha de soya
41
0.6
0.2
9.1
11
13
1.1
37
0.2
0.1
8.9
11
14
0.6
Inka Kola
41
0.0
0.0
10.0
0.0
Leche de soya
38
3.0
1.4
3.8
36
30
0.4
0.2
Chicha de man
T sin azcar
0.0
0.4
114
0.1
8.0
5
-
0.0
94
6.0
0.0
GRASA
ACIDOS
GRASOS
SATURADOS
ACIDOS GRASOS
INSATURADOS
RELACION
POLINSATURADOS
SATURADOS
LECHE:
Leche materna
3.9
50.0
27.5
0.36
3.5
73.6
26.4
0.01
26.0
59.2
32.7
0.08
8.1
79.6
20.4
0.00
8.4
29.7
70.4
0.41
11.1
30.2
69.8
0.60
Ballena
1.2
42.1
57.7
0.00
Carnero
6.1
55.8
41.4
0.12
15.1
45.2
54.7
0.35
Cuy
1.6
69.1
30.8
0.18
Gallina
3.6
22.8
77.2
1.20
pato, pechuga
9.8
26.4
73.6
0.70
10.2
32.9
67.0
0.44
Pulpa
1.6
57.9
37.6
0.10
Corazn
3.5
67.0
33.1
0.00
Hgado
4.6
49.1
50.9
0.17
Mondongo
3.5
48.2
51.7
0.00
Rin
2.9
62.7
37.5
0.00
Sesos
9.6
56.4
43.6
0.00
Chorizo ahumado
22.0
36.6
63.3
0.48
Chorizo parrillero
40.0
39.4
60.7
0.39
26.4
33.4
66.5
0.71
Jamonada
29.5
36.4
63.7
0.45
Huevo de pata
CARNES Y PREPARADOS
Cerdo
Pollo, carne
Vacuno:
Preparados
Mortadela
19.7
32.1
67.8
0.58
Salchicha de Huacho
44.0
41.3
58.6
0.37
Tocino
48.0
29.2
70.8
0.87
Extracto Seco
g%
odio
mEq
Potasio
mg
mEq
mg
11.15
2.00
46.00
4.40
172.0
11.36
3.10
71.3
4.50
176.0
69.6
7.50
172.5
5.50
214.5
94.38
18.80
432.4
27.00
1053.0
92.21
20.62
474.3
37.50
1462.5
24.3
3.50
80.5
3.20
125.0
49.47
2.50
57.5
2.90
113.1
12.69
5.60
128.8
3.10
121.0
Carne (pulpa)
24.4
3.40
78.2
7.20
280.8
Carne (pulpa)
25.6
5.30
121.9
7.063
275.3
27.7
4.30
98.9
8.04
313.6
1.30
29.9
2.01
78.4
19.6
3.80
87.4
4.20
163.8
Bonito filete de
25.1
3.44
79.1
9.96
388.4
29.7
5.60
128.8
8.02
312.8
Cojinova
22.3
4.30
98.9
9.72
379.1
Corvina
25.6
3.57
82.1
6.07
236.7
Jurel
26.4
4.92
113.2
8.88
346.3
Pejerrey
21.8
6.05
139.1
6.90
269.1
Toyo filete de
19.5
6.38
146.77
6.39
249.2
Leche condesada
HUEVOS
Huevo de gallina
CARNES Y PREPARADOS
Vacuno:
Cordero:
Carne (pulpa)
Pollo
Pierna (cocida)
Pierrna (pulpa)
PESCADO
Extracto Seco
Sodio
Potasio
g%
mEq
mg
mEq
mg
CEREALES
Arroz
86.00
Arroz (lavado)
Avena
Avena (lavada)
90.10
Quinua
Quinua (lavada)
85.80
Trigo (pelado)
84.90
0.84
19.3
3.80
148.2
0.80
18.4
2.50
97.5
1.75
40.2
5.40
210.6
1.27
29.9
3.00
117.0
1.30
29.9
19.90
7776.1
1.04
23.9
12.10
471.9
1.30
29.9
13.20
514.8
1.15
26.4
5.80
226.2
LEGUMINOSA Y SUS
DERIVADOS
Arvejas verdes
32.1
0.13
3.0
8.49
331.1
Frijol Bayo
82.0
1.09
25.1
27.78
1083.4
Frijol Canario
90.9
1.88
43.2
31.07
1211.7
Frijol Negro
89.2
1.32
30.4
27.54
1074.1
Frijol Panamito
85.2
0.55
12.7
1.97
76.8
Frijol Soya
91.3
2.74
63.0
27.67
1079.1
Garbanzos
87.9
1.26
29.0
25.79
100.58
85.1
0.28
6.4 477.81
1864.6
Habas verdes
30.3
0.26
6.0
9.34
364.3
Pallares secos
84.3
2.40
55.2
14.78
576.4
Pallares verdes
22.6
0.63
14.5
13.98
545.2
Camote amarillo
25.8
1.40
32.2
6.90
269.1
Papa blanca
22.6
2.70
62.1
10.00
390.0
Yuca
25.8
0.70
16.1
11.10
432.9
TUBERCULOS
mEq = miliequivbalentes
Extracto Seco
g%
Sodio
mEq
mg
Potasio
mEq
mg
VERDURAS
Acelga
6.7
7.90
181.7
7.50
292.5
ajos
37.5
3.00
69.0
6.40
249.6
Apio
5.5
0.70
16.1
13.70
534.3
10.4
4.60
105.8
11.20
436.8
Cebolla
7.8
0.24
5.5
4.30
167.7
Col
6.8
2.53
58.2
6.42
250.4
Coliflor
8.4
1.00
23.0
5.40
210.0
11.5
1.91
43.9
22.10
862.0
Lechuga redonda
4.1
0.30
6.9
3.30
129.0
nabo
7.8
1.40
32.2
5.80
226.2
15.0
0.70
16.1
7.48
291.7
7.0
0.45
10.30
9.30
362.7
6.4
0.57
13.1
3.89
151.7
7.1
0.30
9.0
3.85
150.2
Mandarina
9.3
0.30
6.9
2.88
112.3
Mango
15.9
0.23
5.3
2.20
85.8
Manzana
17.9
0.10
2.3
2.87
111.9
Naranja
12.4
0.18
4.1
3.32
129.5
Palta
23.9
1.00
23.0
9.53
371.7
Papaya
9.0
0.41
9.4
3.94
153.7
Pepino
8.7
0.33
7.6
1.37
53.4
18.2
0.38
8.7
1.98
77.2
8.1
0.28
6.4
2.41
94.0
Pltano de isla
26.7
1.00
23.0
9.50
370.5
Pltano de seda
27.9
0.70
16.1
7.90
308.1
10.9
0.17
3.9
1.38
53.8
9.2
0.25
5.8
1.09
42.5
Beterraga
Espinaca
Pero
Pero sin cscara
Toronja, jugo de
2.4 RESULTADO
FERNANDEZ CRIOLLO MANUEL ANGEL
Desayuno:
1taza de leche evaporada 150ml
3cucharadas de azcar 15gr
2panes 60gr
2porciones de mantequilla 20gr
1huevo sancochado 60gr
Almuerzo:
Arroz 120gr
Pollo 300gr
Papa Amarilla 120gr
Cena:
Arroz 120gr
Pollo 300gr
Papa Amarilla 120gr
DESAYUNO
Leche Evaporada: 100ml
143Kcal
150ml
380Kcal
x
2 panes: 100gr
60gr
291Kcal
x
897Kcal
x
139Kcal
60gr
115Kcal
120gr
170Kcal
300gr
103Kcal
x
CENA
Arroz: 100gr
120gr
115Kcal
x
170Kcal
x
100ml
Papa Amarilla: 100gr
103Kcal
120gr
Desayuno:
2taza de leche evaporada 300ml
3cucharadas de azcar 15gr
2panes 60gr
2porciones de mermelada 20gr
1huevo sancochado 60gr
Almuerzo:
Arroz 120gr
Pollo 300gr
Papa Amarilla 120gr
Cena:
2tazas de leche 300ml
3 cucharaditas de azcar 15gr
2panes 60gr
2 tajadas de mantequilla 20gr
DESAYUNO
Leche Evaporada: 100ml
143Kcal
300ml
380Kcal
x
2 panes: 100gr
60gr
291Kcal
x
897Kcal
x
139Kcal
60gr
115Kcal
120gr
170Kcal
300gr
103Kcal
120gr
CENA
2tazas de leche: 100gr
300gr
143Kcal
380Kcal
100ml
2 tajadas de mantequilla: 100gr
60gr
897Kcal
2.6 CONCLUSIONES
En el trabajo elaborado se lleg a la conclusin que la cantidad de
alimentos deben ser suficientes para cubrir las necesidades
calricas del organismo. Desde el punto de vista calrica, una dieta
puede ser suficiente, insuficiente, generosa o excesiva. Toda dieta
deber ser la apropiada para cada individuo en particular,
considerando edad, gnero, actividades, estado de salud, hbitos
culturales y economa.
2.7 CUESTIONARIO
1. Qu importancia tiene la ingesta de energa para el organismo?
Es importante porque permite que nuestro cuerpo crezca y nos
proporcione la energa necesaria y as poder desarrollar nuestras
actividades en forma favorable.
FUENTE BIBLIOGRAFICAS
1.-Carlos Vsquez. Alimentacin y nutricin.2ed.[internet].Buenos
Aires: editorial diez de santo; 2005.[ citado 16 setiembre 2015].
Disponible
en:
https://books.google.com.pe/books?id=FxV6Rul96kC&pg=PA19&dq=fuentes+alimentarias&hl=es&sa=X&ved
=0CBsQ6AEwAGoVChMI8Ky58M38xwIVhqQeCh3ImwaH#v=onepa
ge&q=fuentes%20alimentarias&f=false.
2. Melvin Williams. Nutricin para las salud, la condicin
fsica.1ed.barcelona, editorial service, SL;2002.
ASIGNATURA: BIOQUIMICA
DOCENTE: ENRIQUE LEON
SECCION: EN3M1
TURNO: MAANA
ALUMNOS:
VELA NUNTA CARLA
FERNANDEZ CRIOLLO MANUEL ANGEL