Werrej
Dawn it-tabelli huma adottati bil-ħtieġa medja ta 'kuljum taż-żingu hija ta' 12 mg. Il-Kolonna "Perċentwal tal-ħtieġa ta 'kuljum" turi liema perċentwali ta' 100 gramma tal-prodott tissodisfa l-ħtieġa ta 'kuljum taż-żingu.
PRODOTTI B'KONTENUT GĦOLI TA 'ŻINGU:
Isem tal-Prodott | Il-kontenut taż-żingu f'100g | Il-perċentwal tal-ħtieġa ta 'kuljum |
Nuħħala tal-qamħ | 7.27 mg | 61% |
Ġewż ta 'l-arżnu | 6.45 mg | 54% |
Żerriegħa tal-ġirasol (żerriegħa tal-ġirasol) | 5 mg | 42% |
Ġobon "Gollandskiy" 45% | 5 mg | 42% |
Ġobon Svizzeru 50% | 4.6 mg | 38% |
Ġobon Cheddar 50% | 4.5 mg | 38% |
Ġobon Gouda | 3.9 mg | 33% |
Ħafur (qamħ) | 3.61 mg | 30% |
Ġobon "Roquefort" 50% | 3.5 mg | 29% |
Ġobon "Russu" 50% | 3.5 mg | 29% |
Trab tal-bajd | 3.5 mg | 29% |
Trab tal-ħalib 25% | 3.42 mg | 29% |
Ħalib xkumat | 3.4 mg | 28% |
Karawett | 3.27 mg | 27% |
Laħam (ċanga) | 3.24 mg | 27% |
Fażola (qamħ) | 3.21 mg | 27% |
L-isfar tal-bajda | 3.1 mg | 26% |
Dqiq tal-qamħ saraċin | 3.1 mg | 26% |
Nuħħala tal-ħafur | 3.1 mg | 26% |
Qxur tal-ħafur “Hercules” | 3.1 mg | 26% |
Ġobon "Russu" | 3 mg | 25% |
Ġobon Feta | 2.88 mg | 24% |
Ċiċri | 2.86 mg | 24% |
Laħam (ħaruf) | 2.82 mg | 24% |
Ħafur tal-qamħ | 2.8 mg | 23% |
Qamħ (qamħ, varjetà ratba) | 2.8 mg | 23% |
Qamħ (qamħ, grad iebes) | 2.8 mg | 23% |
Pistaċċi | 2.8 mg | 23% |
Qamħ saraċin (qamħ) | 2.77 mg | 23% |
Ġobon Parmesan | 2.75 mg | 23% |
Xgħir (qamħ) | 2.71 mg | 23% |
Nuċċalijiet | 2.68 mg | 22% |
Walnut | 2.57 mg | 21% |
Laħam (Turkija) | 2.45 mg | 20% |
Piżelli (bil-qoxra) | 2.44 mg | 20% |
Għads (qamħ) | 2.42 mg | 20% |
Ġobon "Camembert" | 2.38 mg | 20% |
Lewż | 2.12 mg | 18% |
gambli | 2.1 mg | 18% |
Qamħ saraċin (mhux mitħun) | 2.1 mg | 18% |
Laħam (xaħam tal-majjal) | 2.07 mg | 17% |
Laħam (laħam tal-majjal) | 2.07 mg | 17% |
Laħam (tiġieġ) | 2.06 mg | 17% |
Wallpaper tad-Dqiq | 2 mg | 17% |
Segala (qamħ) | 2 mg | 17% |
Sojja (qamħ) | 2 mg | 17% |
Qamħ saraċin (groats) | 1.95 mg | 16% |
Dqiq sħiħ tas-segala | 1.95 mg | 16% |
Dqiq tal-qamħ tat-2 grad | 1.85 mg | 15% |
Ara l-lista sħiħa tal-prodotti
Ross (qamħ) | 1.8 mg | 15% |
Millieġ imqaxxar (illustrat) | 1.68 mg | 14% |
Grupp | 1.5 mg | 13% |
Ross | 1.42 mg | 12% |
Sprat Baltiku | 1.35 mg | 11% |
Sprat Kaspju | 1.35 mg | 11% |
Laħam (tiġieġ brojler) | 1.26 mg | 11% |
Dqiq tas-segala | 1.23 mg | 10% |
Dqiq tas-segala miżrugħa | 1.23 mg | 10% |
Tewm | 1.16 mg | 10% |
Pollakkju | 1.12 mg | 9% |
Xgħir mitħun oħxon | 1.1 mg | 9% |
Bajda tat-tiġieġ | 1.1 mg | 9% |
capelin | 1.08 mg | 9% |
Tursin (aħdar) | 1.07 mg | 9% |
Merluzz | 1.02 mg | 9% |
Faqqiegħ Shiitake | 1 mg | 8% |
Ħalib ikkondensat biz-zokkor 8,5% | 1 mg | 8% |
Dqiq tal-qamħ ta 'grad 1 | 1 mg | 8% |
Pike | 1 mg | 8% |
Xgħir tal-perla | 0.92 mg | 8% |
Xibt (ħodor) | 0.91 mg | 8% |
Aringi grassi | 0.9 mg | 8% |
Aringi dgħif | 0.9 mg | 8% |
Kavalli | 0.9 mg | 8% |
Onion | 0.85 mg | 7% |
Felċi | 0.83 mg | 7% |
Krema trab 42% | 0.83 mg | 7% |
Ħabaq (aħdar) | 0.81 mg | 7% |
Piżelli ħodor (friski) | 0.8 mg | 7% |
dqiq tar-ross | 0.8 mg | 7% |
Faqqiegħ tal-gajdri | 0.77 mg | 6% |
Imqarrun minn dqiq ta 'grad 1 | 0.71 mg | 6% |
Għaġin mid-dqiq V / s | 0.71 mg | 6% |
Roach | 0.7 mg | 6% |
Salamun | 0.7 mg | 6% |
Għarus | 0.7 mg | 6% |
Id-dqiq | 0.7 mg | 6% |
Karpa | 0.7 mg | 6% |
Kavalli | 0.7 mg | 6% |
sudak | 0.7 mg | 6% |
Tonn | 0.7 mg | 6% |
Ġandar, imnixxef | 0.67 mg | 6% |
Avocado | 0.64 mg | 5% |
Salamun Atlantiku (salamun) | 0.64 mg | 5% |
Smid | 0.6 mg | 5% |
Il-kontenut taż-żingu fi prodotti tal-ħalib u prodotti tal-bajd:
Isem tal-Prodott | Il-kontenut taż-żingu f'100g | Il-perċentwal tal-ħtieġa ta 'kuljum |
Ħalib Acidophilus 1% | 0.4 mg | 3% |
Aċidofilu 3,2% | 0.4 mg | 3% |
Acidophilus għal 3.2% ħelu | 0.4 mg | 3% |
Acidophilus baxx ta 'xaħam | 0.4 mg | 3% |
Proteina tal-bajd | 0.2 mg | 2% |
L-isfar tal-bajda | 3.1 mg | 26% |
Jogurt 1.5% | 0.4 mg | 3% |
Jogurt 3,2% | 0.4 mg | 3% |
1% jogurt | 0.4 mg | 3% |
Kefir 2.5% | 0.4 mg | 3% |
Kefir 3.2% | 0.4 mg | 3% |
Kefir bi ftit xaħam | 0.4 mg | 3% |
Koumiss (mill-ħalib ta 'Mare) | 0.21 mg | 2% |
Il-massa tal-baqta hija 16.5% xaħam | 0.4 mg | 3% |
Ħalib 1,5% | 0.4 mg | 3% |
Ħalib 2,5% | 0.4 mg | 3% |
Ħalib 3.2% | 0.4 mg | 3% |
Ħalib 3,5% | 0.4 mg | 3% |
Ħalib tal-mogħża | 0.3 mg | 3% |
Ħalib ikkondensat biz-zokkor 8,5% | 1 mg | 8% |
Trab tal-ħalib 25% | 3.42 mg | 29% |
Ħalib xkumat | 3.4 mg | 28% |
Sundae tal-ġelat | 0.3 mg | 3% |
Jogurt 2.5% ta ' | 0.4 mg | 3% |
Krema 10% | 0.3 mg | 3% |
Krema 20% | 0.3 mg | 3% |
Krema trab 42% | 0.83 mg | 7% |
Krema qarsa 30% | 0.24 mg | 2% |
Ġobon "Gollandskiy" 45% | 5 mg | 42% |
Ġobon "Camembert" | 2.38 mg | 20% |
Ġobon Parmesan | 2.75 mg | 23% |
Ġobon "Roquefort" 50% | 3.5 mg | 29% |
Ġobon "Russu" 50% | 3.5 mg | 29% |
Ġobon Feta | 2.88 mg | 24% |
Ġobon Cheddar 50% | 4.5 mg | 38% |
Ġobon Svizzeru 50% | 4.6 mg | 38% |
Ġobon Gouda | 3.9 mg | 33% |
Ġobon "Russu" | 3 mg | 25% |
Ġobon 11% | 0.4 mg | 3% |
Ġobon 18% (b'tipa grassa) | 0.4 mg | 3% |
Ġobon 2% | 0.36 mg | 3% |
Ġobon cottage 9% (b'tipa grassa) | 0.4 mg | 3% |
Baqta | 0.3 mg | 3% |
Trab tal-bajd | 3.5 mg | 29% |
Bajda tat-tiġieġ | 1.1 mg | 9% |
Il-kontenut taż-żingu fiċ-ċereali, prodotti taċ-ċereali u legumi:
Isem tal-Prodott | Il-kontenut taż-żingu f'100g | Il-perċentwal tal-ħtieġa ta 'kuljum |
Piżelli (bil-qoxra) | 2.44 mg | 20% |
Piżelli ħodor (friski) | 0.8 mg | 7% |
Qamħ saraċin (qamħ) | 2.77 mg | 23% |
Qamħ saraċin (groats) | 1.95 mg | 16% |
Qamħ saraċin (mhux mitħun) | 2.1 mg | 18% |
Qamħirrum tal-qamħ | 0.5 mg | 4% |
Smid | 0.6 mg | 5% |
Nuċċalijiet | 2.68 mg | 22% |
Xgħir tal-perla | 0.92 mg | 8% |
Ħafur tal-qamħ | 2.8 mg | 23% |
Millieġ imqaxxar (illustrat) | 1.68 mg | 14% |
Ross | 1.42 mg | 12% |
Xgħir mitħun oħxon | 1.1 mg | 9% |
Qamħ ħelu | 0.45 mg | 4% |
Imqarrun minn dqiq ta 'grad 1 | 0.71 mg | 6% |
Għaġin mid-dqiq V / s | 0.71 mg | 6% |
Dqiq tal-qamħ saraċin | 3.1 mg | 26% |
Dqiq tal-qamħ ta 'grad 1 | 1 mg | 8% |
Dqiq tal-qamħ tat-2 grad | 1.85 mg | 15% |
Id-dqiq | 0.7 mg | 6% |
Wallpaper tad-Dqiq | 2 mg | 17% |
Dqiq tas-segala | 1.23 mg | 10% |
Dqiq sħiħ tas-segala | 1.95 mg | 16% |
Dqiq tas-segala miżrugħa | 1.23 mg | 10% |
dqiq tar-ross | 0.8 mg | 7% |
Ċiċri | 2.86 mg | 24% |
Ħafur (qamħ) | 3.61 mg | 30% |
Nuħħala tal-ħafur | 3.1 mg | 26% |
Nuħħala tal-qamħ | 7.27 mg | 61% |
Qamħ (qamħ, varjetà ratba) | 2.8 mg | 23% |
Qamħ (qamħ, grad iebes) | 2.8 mg | 23% |
Ross (qamħ) | 1.8 mg | 15% |
Segala (qamħ) | 2 mg | 17% |
Sojja (qamħ) | 2 mg | 17% |
Fażola (qamħ) | 3.21 mg | 27% |
Qxur tal-ħafur “Hercules” | 3.1 mg | 26% |
Għads (qamħ) | 2.42 mg | 20% |
Xgħir (qamħ) | 2.71 mg | 23% |
Il-kontenut taż-żingu fil-ġewż u ż-żrieragħ:
Isem tal-Prodott | Il-kontenut taż-żingu f'100g | Il-perċentwal tal-ħtieġa ta 'kuljum |
Karawett | 3.27 mg | 27% |
Walnut | 2.57 mg | 21% |
Ġandar, imnixxef | 0.67 mg | 6% |
Ġewż ta 'l-arżnu | 6.45 mg | 54% |
Lewż | 2.12 mg | 18% |
Żerriegħa tal-ġirasol (żerriegħa tal-ġirasol) | 5 mg | 42% |
Pistaċċi | 2.8 mg | 23% |
Il-kontenut ta 'żingu fil-frott, ħaxix, frott imnixxef:
Isem tal-Prodott | Il-kontenut taż-żingu f'100g | Il-perċentwal tal-ħtieġa ta 'kuljum |
Berquq | 0.082 mg | 1% |
Avocado | 0.64 mg | 5% |
Ħabaq (aħdar) | 0.81 mg | 7% |
Brunġiela | 0.29 mg | 2% |
Banana | 0.15 mg | 1% |
Ġinġer (għerq) | 0.34 mg | 3% |
Tin imnixxef | 0.55 mg | 5% |
Cabbage | 0.4 mg | 3% |
Brokkoli | 0.41 mg | 3% |
Cabbage | 0.23 mg | 2% |
Kaboċċi Savoy | 0.29 mg | 2% |
Pastard | 0.28 mg | 2% |
Patata | 0.36 mg | 3% |
Ċilantru (aħdar) | 0.5 mg | 4% |
Cress (ħodor) | 0.23 mg | 2% |
Weraq taċ-ċikwejra (ħodor) | 0.41 mg | 3% |
Basal aħdar (il-pinna) | 0.45 mg | 4% |
Onion | 0.85 mg | 7% |
Ħjara | 0.22 mg | 2% |
Felċi | 0.83 mg | 7% |
Bżar ħelu (Bulgaru) | 0.3 mg | 3% |
Tursin (aħdar) | 1.07 mg | 9% |
Tadam (tadam) | 0.2 mg | 2% |
Ravanell | 0.2 mg | 2% |
Ħass (ħodor) | 0.27 mg | 2% |
Pitravi | 0.43 mg | 4% |
Karfus (għerq) | 0.33 mg | 3% |
Qara | 0.24 mg | 2% |
Xibt (ħodor) | 0.91 mg | 8% |
Pruni | 0.44 mg | 4% |
Tewm | 1.16 mg | 10% |
Spinaċi (ħodor) | 0.53 mg | 4% |