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Product Compatibility Cherimoya and Jambolan
Nutritional value per 100g
83.24 kcal
67.19 kcal
1.57 g
0.72 g
0.68 g
0.23 g
17.71 g
15.56 g
79.39 g
83.13 g
|
Food
compatibility table
|
Bread, cereals, potatoes |
Butter, cream |
Cereals, legumes |
Cheese |
Dairy products |
Eggs |
Green and non-starchy vegetables |
Meat, fish, poultry (lean) |
Melon |
Milk |
Mushrooms |
Nuts |
Seeds |
Smoked meats and sausages |
Sour cream |
Sour fruits, tomatoes. |
Starchy vegetables |
Sugar, confectionery |
Sweet fruits, dried fruits |
Vegetable oil |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Bread, cereals, potatoes | ||||||||||||||||||||
| Butter, cream | ||||||||||||||||||||
| Cereals, legumes | ||||||||||||||||||||
| Cheese | ||||||||||||||||||||
| Dairy products | ||||||||||||||||||||
| Eggs | ||||||||||||||||||||
| Green and non-starchy vegetables | ||||||||||||||||||||
| Meat, fish, poultry (lean) | ||||||||||||||||||||
| Melon | ||||||||||||||||||||
| Milk | ||||||||||||||||||||
| Mushrooms | ||||||||||||||||||||
| Nuts | ||||||||||||||||||||
| Seeds | ||||||||||||||||||||
| Smoked meats and sausages | ||||||||||||||||||||
| Sour cream | ||||||||||||||||||||
| Sour fruits, tomatoes. | ||||||||||||||||||||
| Starchy vegetables | ||||||||||||||||||||
| Sugar, confectionery | ||||||||||||||||||||
| Sweet fruits, dried fruits | ||||||||||||||||||||
| Vegetable oil |
Energy value — 150.43 g
Cherimoya 83.24 kcal.
Good
Good
Good
Normal
Breakfast
Lunch
Dinner
Jambolan 67.19 kcal.
Good
Good
Normal
Normal
Breakfast
Lunch
Dinner
Vitamins
Cherimoya-Jambolan
E
0.3 мг.
C
12.6 мг.
B1
0.1 мг.
B2
0.1 мг.
B3
0.6 мг.
B5
0.3 мг.
B6
0.3 мг.
B9
23 мг.
C
14.3 мг.
B3
0.3 мг.
Minerals
Cherimoya-Jambolan
Сa
10 mg.
Fe
0.3 mg.
Mg
17 mg.
P
26 mg.
K
287 mg.
Na
7 mg.
Zn
0.2 mg.
Cu
0.2 mg.
Mn
0.1 mg.
Сa
19 mg.
Fe
0.2 mg.
Mg
15 mg.
P
17 mg.
K
79 mg.
Na
14 mg.
In a 200 gram serving Cherimoya and Jambolan
Calories:
150.43 kcal.
Fats:
0.91 g
Protein:
2.29 g
Carbohydrates:
33.27 г.
7%
From a person's daily allowance
