txheem
- Cov Khoom Uas Muaj Cov Ntsiab Lus Zoo:
- Saib daim ntawv teev cov khoom lag luam tag nrho
- Cov ntsiab lus ntawm cov hlau hauv cov noob txiv thiab cov noob:
- Cov ntsiab lus hlau nyob rau hauv cereals, cereal cov khoom thiab pulses:
- Cov ntsiab lus ntawm cov hlau hauv cov nqaij, ntses thiab nqaij nruab deg:
- Cov ntsiab lus hlau hauv cov qe thiab cov khoom qe:
- Cov ntsiab lus hlau hauv cov khoom siv mis nyuj:
- Cov hlau cov ntsiab lus hauv cov txiv hmab txiv ntoo, berries, zaub, txiv hmab txiv ntoo qhuav:
- Cov ntsiab lus ntawm cov hlau hauv cov nceb:
Hauv cov rooj no tau saws los ntawm qhov nruab nrab txhua hnub xav tau cov hlau, sib npaug li 14 mg. Kem "Feem pua ntawm qhov yuav tsum tau ua hauv ib hnub" qhia pom pes tsawg feem pua ntawm 100 grams ntawm cov khoom lag luam kom ua tau raws li qhov xav tau txhua hnub rau tib neeg cov hlau.
Cov Khoom Uas Muaj Cov Ntsiab Lus Zoo:
| khoom npe | Cov ntsiab lus ntawm cov hlau hauv 100g | Qhov feem pua ntawm qhov xav tau txhua hnub |
| Sesame | 16 mg | 114% |
| Seaweed | 16 mg | 114% |
| Nplej nyom | 14 mg | 100% |
| Morel nceb | 12.2 mg | 87% |
| Lentils (lis) | 11.8 mg | 84% |
| Taum pauv (lis) | 9.7 mg | 69% |
| Cov qe ua hmoov | 8.9 mg | 64% |
| Buckwheat (lis) | 8.3 mg | 59% |
| Barley (lis) | 7.4 mg | 53% |
| Peas (shelled) | 7 mg | 50% |
| Kab mob siab | 6.9 mg | 49% |
| Cov nkaub qe | 6.7 mg | 48% |
| Buckwheat (tsis qab zib) | 6.7 mg | 48% |
| oyster | 6.2 mg | 44% |
| Sunflower noob (paj noob hlis noob) | 6.1 mg | 44% |
| Mash | 6 mg | 43% |
| Raum nyuj | 6 mg | 43% |
| Apples qhuav | 6 mg | 43% |
| Taum (lis) | 5.9 mg | 42% |
| Qhob noom xim kasfes | 5.6 mg | 40% |
| Ntoo thuv ceev | 5.5 mg | 39% |
| Oats (nplej) | 5.5 mg | 39% |
| Oat bran | 5.4 mg | 39% |
| Nplej (nplej, mos ntau yam) | 5.4 mg | 39% |
| Rye (zeeg) | 5.4 mg | 39% |
| Nplej (nplej, tawv qib) | 5.3 mg | 38% |
| peanuts | 5 mg | 36% |
| Pob tawb (nqaij) | 4.9 mg | 35% |
| Nplej nplej | 4.7 mg | 34% |
| Hmoov Nplej Duab | 4.7 mg | 34% |
| Hazelnuts | 4.7 mg | 34% |
| Almonds | 4.2 mg | 30% |
| Dawb nceb, qhuav | 4.1 mg | 29% |
| Buckwheat hmoov nplej | 4.1 mg | 29% |
| Rye hmoov wholemeal | 4.1 mg | 29% |
Saib daim ntawv teev cov khoom lag luam tag nrho
| Tsom iav | 3.9 mg | 28% |
| Nplej hmoov nplej qib 2 | 3.9 mg | 28% |
| Pistachios | 3.9 mg | 28% |
| Cashews | 3.8 mg | 27% |
| Oat hmoov | 3.6 mg | 26% |
| Oat plaub ya ri “Hercules” | 3.6 mg | 26% |
| Hmoov nplej rye | 3.5 mg | 25% |
| Zaub ntsuab (zaub ntsuab) | 3.5 mg | 25% |
| Nqaij (luav) | 3.3 mg | 24% |
| Basil (ntsuab) | 3.2 mg | 23% |
| Txiv hmab txiv ntoo tshiab | 3.2 mg | 23% |
| Qhuav apricots | 3.2 mg | 23% |
| Nqaij | 3.2 mg | 23% |
| Qoob loo | 3.2 mg | 23% |
| Paj noob hlis halva | 3.2 mg | 23% |
| Quail qe | 3.2 mg | 23% |
| Dandelion nplooj (zaub ntsuab) | 3.1 mg | 22% |
| Kaum tsib | 3 mg | 21% |
| Raisins | 3 mg | 21% |
| Khoom qab zib | 3 mg | 21% |
| Oat hmoov (oatmeal) | 3 mg | 21% |
| Txiv duaj ziab | 3 mg | 21% |
| Prunes | 3 mg | 21% |
| Hmoov nplej rye noob | 2.9 mg | 21% |
| ntsev | 2.9 mg | 21% |
| Nceb qhiav | 2.7 mg | 19% |
| Pob kws zom | 2.7 mg | 19% |
| Groats hulled millet (polished) | 2.7 mg | 19% |
| Pob kws hmoov nplej | 2.7 mg | 19% |
| Nqaij (nqaij nyuj) | 2.7 mg | 19% |
| nqaij qaib peas | 2.6 mg | 19% |
| Macaroni los ntawm hmoov nplej ntawm 1 qib | 2.5 mg | 18% |
| Pauj kev chim | 2.5 mg | 18% |
| Qaib qe | 2.5 mg | 18% |
| Caviar dub ntau | 2.4 mg | 17% |
| Txiv moj coos | 2.3 mg | 16% |
| apples | 2.2 mg | 16% |
| Cov hmoov nplej ntawm 1 qib | 2.1 mg | 15% |
| Qab zib ncuav qab zib | 2.1 mg | 15% |
| Mov (lis) | 2.1 mg | 15% |
| Walnut | 2 mg | 14% |
| Nqaij (yaj) | 2 mg | 14% |
| Kab liab | 2 mg | 14% |
| Horseradish (hauv paus) | 2 mg | 14% |
| Sorrel (zaub ntsuab) | 2 mg | 14% |
Cov ntsiab lus ntawm cov hlau hauv cov noob txiv thiab cov noob:
| khoom npe | Cov ntsiab lus ntawm cov hlau hauv 100g | Qhov feem pua ntawm qhov xav tau txhua hnub |
| peanuts | 5 mg | 36% |
| Walnut | 2 mg | 14% |
| Acorns, qhuav | 1 mg | 7% |
| Ntoo thuv ceev | 5.5 mg | 39% |
| Cashews | 3.8 mg | 27% |
| Sesame | 16 mg | 114% |
| Almonds | 4.2 mg | 30% |
| Sunflower noob (paj noob hlis noob) | 6.1 mg | 44% |
| Pistachios | 3.9 mg | 28% |
| Hazelnuts | 4.7 mg | 34% |
Cov ntsiab lus hlau nyob rau hauv cereals, cereal cov khoom thiab pulses:
| khoom npe | Cov ntsiab lus ntawm cov hlau hauv 100g | Qhov feem pua ntawm qhov xav tau txhua hnub |
| Peas (shelled) | 7 mg | 50% |
| Ntsuab peas (tshiab) | 0.7 mg | 5% |
| Buckwheat (lis) | 8.3 mg | 59% |
| Pob tawb (nqaij) | 4.9 mg | 35% |
| Buckwheat (tsis qab zib) | 6.7 mg | 48% |
| Pob kws zom | 2.7 mg | 19% |
| semolina | 1 mg | 7% |
| Tsom iav | 3.9 mg | 28% |
| Pearl barley | 1.8 mg | 13% |
| Nplej nplej | 4.7 mg | 34% |
| Groats hulled millet (polished) | 2.7 mg | 19% |
| Rice | 1 mg | 7% |
| Barley groats | 1.8 mg | 13% |
| Qab zib pob kws | 0.5 mg | 4% |
| Macaroni los ntawm hmoov nplej ntawm 1 qib | 2.5 mg | 18% |
| Cov nplej zom los ntawm hmoov nplej V / s | 1.6 mg | 11% |
| Mash | 6 mg | 43% |
| Buckwheat hmoov nplej | 4.1 mg | 29% |
| Pob kws hmoov nplej | 2.7 mg | 19% |
| Oat hmoov | 3.6 mg | 26% |
| Oat hmoov (oatmeal) | 3 mg | 21% |
| Cov hmoov nplej ntawm 1 qib | 2.1 mg | 15% |
| Nplej hmoov nplej qib 2 | 3.9 mg | 28% |
| Cov hmoov nplej | 1.2 mg | 9% |
| Hmoov Nplej Duab | 4.7 mg | 34% |
| Hmoov nplej rye | 3.5 mg | 25% |
| Rye hmoov wholemeal | 4.1 mg | 29% |
| Hmoov nplej rye noob | 2.9 mg | 21% |
| Mov nplej | 1.3 mg | 9% |
| nqaij qaib peas | 2.6 mg | 19% |
| Oats (nplej) | 5.5 mg | 39% |
| Oat bran | 5.4 mg | 39% |
| Nplej nyom | 14 mg | 100% |
| Nplej (nplej, mos ntau yam) | 5.4 mg | 39% |
| Nplej (nplej, tawv qib) | 5.3 mg | 38% |
| Mov (lis) | 2.1 mg | 15% |
| Rye (zeeg) | 5.4 mg | 39% |
| Taum pauv (lis) | 9.7 mg | 69% |
| Taum (lis) | 5.9 mg | 42% |
| Taum (legumes) | 1.1 mg | 8% |
| Oat plaub ya ri “Hercules” | 3.6 mg | 26% |
| Lentils (lis) | 11.8 mg | 84% |
| Barley (lis) | 7.4 mg | 53% |
Cov ntsiab lus ntawm cov hlau hauv cov nqaij, ntses thiab nqaij nruab deg:
| khoom npe | Cov ntsiab lus ntawm cov hlau hauv 100g | Qhov feem pua ntawm qhov xav tau txhua hnub |
| Roach | 0.8 mg | 6% |
| Salmon | 0.6 mg | 4% |
| Caviar liab liab | 1.8 mg | 13% |
| Pollock ROE | 1.5 mg | 11% |
| Caviar dub ntau | 2.4 mg | 17% |
| Squid | 1.1 mg | 8% |
| Flounder | 0.7 mg | 5% |
| Quaj | 0.6 mg | 4% |
| Baltic pem teb | 1.4 mg | 10% |
| Caspian pem teb | 1.4 mg | 10% |
| Cw | 1.8 mg | 13% |
| Npau Suav | 0.3 mg | 2% |
| Salmon Atlantic (zeeg) | 0.8 mg | 6% |
| Nqaij | 3.2 mg | 23% |
| Pollock | 0.8 mg | 6% |
| capelin | 0.4 mg | 3% |
| Nqaij (yaj) | 2 mg | 14% |
| Nqaij (nqaij nyuj) | 2.7 mg | 19% |
| Nqaij (Qaib Cov Txwv) | 1.4 mg | 10% |
| Nqaij (luav) | 3.3 mg | 24% |
| Nqaij (qaib) | 1.6 mg | 11% |
| Nqaij (nqaij npuas rog) | 1.4 mg | 10% |
| Nqaij (nqaij npuas nqaij) | 1.7 mg | 12% |
| Nqaij (broiler qaib) | 1.3 mg | 9% |
| Blue | 0.7 mg | 5% |
| Ciaj | 0.9 mg | 6% |
| Perch dej | 0.7 mg | 5% |
| Sturgeon | 0.7 mg | 5% |
| halibut | 0.7 mg | 5% |
| Kab mob siab | 6.9 mg | 49% |
| Kob Nag | 0.7 mg | 5% |
| Raum nyuj | 6 mg | 43% |
| Mob Cancer | 1.8 mg | 13% |
| Carp | 0.6 mg | 4% |
| herring | 1 mg | 7% |
| Herring rog | 1 mg | 7% |
| Herring ntshiv | 1 mg | 7% |
| Herring rednebelaya | 1.1 mg | 8% |
| Mackerel | 1.7 mg | 12% |
| Som | 1 mg | 7% |
| Mackerel | 1.1 mg | 8% |
| sudak | 0.5 mg | 4% |
| Blue | 0.5 mg | 4% |
| Danube | 1 mg | 7% |
| Pob txuv | 0.4 mg | 3% |
| oyster | 6.2 mg | 44% |
| Tsheb | 0.7 mg | 5% |
| pike | 0.7 mg | 5% |
Cov ntsiab lus hlau hauv cov qe thiab cov khoom qe:
| khoom npe | Cov ntsiab lus ntawm cov hlau hauv 100g | Qhov feem pua ntawm qhov xav tau txhua hnub |
| Qe protein | 0.2 mg | 1% |
| Cov nkaub qe | 6.7 mg | 48% |
| Cov qe ua hmoov | 8.9 mg | 64% |
| Qaib qe | 2.5 mg | 18% |
| Quail qe | 3.2 mg | 23% |
Cov ntsiab lus hlau hauv cov khoom siv mis nyuj:
| khoom npe | Cov ntsiab lus ntawm cov hlau hauv 100g | Qhov feem pua ntawm qhov xav tau txhua hnub |
| Cheese (los ntawm nyuj cov mis nyuj) | 0.7 mg | 5% |
| Qhov loj ntawm curd yog 16.5% rog | 0.4 mg | 3% |
| Cov kua mis uas muaj piam thaj 5% | 0.2 mg | 1% |
| Cov kua mis uas muaj piam thaj 8,5% | 0.2 mg | 1% |
| Cov mis nyuj uas muaj piam thaj uas tsis muaj rog | 0.2 mg | 1% |
| Cov mis qhuav 15% | 0.5 mg | 4% |
| Mis nyuj 25% | 0.5 mg | 4% |
| Mis nyuj skimmed | 1 mg | 7% |
| Mis nyuj khov | 0.2 mg | 1% |
| Cov tshuaj nplaum 20% | 0.2 mg | 1% |
| Cov tshuaj nplaum 25% | 0.2 mg | 1% |
| 35% yog 'kremi | 0.2 mg | 1% |
| Cov tshuaj nplaum hmoov 42% | 0.6 mg | 4% |
| Qaub cream 15% | 0.2 mg | 1% |
| Qaub cream 20% | 0.2 mg | 1% |
| Qaub cream 25% | 0.3 mg | 2% |
| Qaub cream 30% | 0.3 mg | 2% |
| Cheese "Adygeysky" | 0.6 mg | 4% |
| Cheese "Gollandskiy" 45% | 0.7 mg | 5% |
| Cheese "Camembert" | 0.3 mg | 2% |
| Parmesan cheese | 0.82 mg | 6% |
| Cheese "Poshehonsky" 45% | 1 mg | 7% |
| Cheese "Roquefort" 50% | 1 mg | 7% |
| Cheese "Lavxias" 50% | 1 mg | 7% |
| Tsev cheese "Suluguni" | 0.6 mg | 4% |
| feta cheese | 0.65 mg | 5% |
| Cheese Cheddar 50% | 1 mg | 7% |
| Cheese Swiss 50% | 0.8 mg | 6% |
| Gouda Cheese | 0.24 mg | 2% |
| Tsawg-rog cheese | 0.3 mg | 2% |
| Cheese “Hnyuv Ntxwm” | 0.9 mg | 6% |
| Cheese "Lavxias" | 0.8 mg | 6% |
| Glazed curds ntawm 27.7% rog | 1.5 mg | 11% |
| Nqaij 11% | 0.3 mg | 2% |
| Nqaij 18% (ntawv tuab) | 0.5 mg | 4% |
| Nqaij 2% | 0.3 mg | 2% |
| Hloov 4% | 0.4 mg | 3% |
| Hloov 5% | 0.4 mg | 3% |
| Tsev cheese 9% (ntawv tuab) | 0.4 mg | 3% |
| Khij | 0.3 mg | 2% |
Cov hlau cov ntsiab lus hauv cov txiv hmab txiv ntoo, berries, zaub, txiv hmab txiv ntoo qhuav:
| khoom npe | Cov ntsiab lus ntawm cov hlau hauv 100g | Qhov feem pua ntawm qhov xav tau txhua hnub |
| Apricot | 0.7 mg | 5% |
| Avocado | 0.5 mg | 4% |
| Kaum tsib | 3 mg | 21% |
| txiv moj mab | 1.9 mg | 14% |
| Txiv puv luj | 0.3 mg | 2% |
| Txiv kab ntxwv | 0.3 mg | 2% |
| Watermelon | 1 mg | 7% |
| Basil (ntsuab) | 3.2 mg | 23% |
| Eggplant | 0.4 mg | 3% |
| Txiv tsawb | 0.6 mg | 4% |
| cranberries | 0.4 mg | 3% |
| rutabaga | 1.5 mg | 11% |
| Grapes | 0.6 mg | 4% |
| cherry | 0.5 mg | 4% |
| blueberries | 0.8 mg | 6% |
| Garnet | 1 mg | 7% |
| txiv kab ntxwv qaub | 0.5 mg | 4% |
| Txiv moj coos | 2.3 mg | 16% |
| Pear qhuav | 1.8 mg | 13% |
| Cov nyob | 0.4 mg | 3% |
| dib pag | 1 mg | 7% |
| BlackBerry | 1 mg | 7% |
| Txiv pos nphuab | 1.2 mg | 9% |
| Raisins | 3 mg | 21% |
| Qhiav (hauv paus) | 0.6 mg | 4% |
| Txiv hmab txiv ntoo tshiab | 3.2 mg | 23% |
| Figs qhuav | 0.3 mg | 2% |
| Zucchini | 0.4 mg | 3% |
| zaub pob | 0.6 mg | 4% |
| Zaub cob pob | 0.73 mg | 5% |
| Zaub pob qe | 1.3 mg | 9% |
| kohlrabi | 0.6 mg | 4% |
| Zaub pob, liab, | 0.6 mg | 4% |
| zaub pob | 0.3 mg | 2% |
| Savoy zaub qhwv | 0.4 mg | 3% |
| Cauliflower | 1.4 mg | 10% |
| Qos yaj ywm | 0.9 mg | 6% |
| kiwi | 0.8 mg | 6% |
| Cilantro (ntsuab) | 1.8 mg | 13% |
| cranberry | 0.6 mg | 4% |
| Cress (zaub ntsuab) | 1.3 mg | 9% |
| gooseberry | 0.8 mg | 6% |
| Qhuav apricots | 3.2 mg | 23% |
| Txiv qaub | 0.6 mg | 4% |
| Dandelion nplooj (zaub ntsuab) | 3.1 mg | 22% |
| Ntsuab dos (tus cwj mem) | 1 mg | 7% |
| Zoo li | 1 mg | 7% |
| dos | 0.8 mg | 6% |
| Raspberry | 1.2 mg | 9% |
| Mango | 0.2 mg | 1% |
| Carrots | 0.7 mg | 5% |
| Huab Xeeb | 0.7 mg | 5% |
| Seaweed | 16 mg | 114% |
| nectarine | 0.28 mg | 2% |
| Hiav txwv buckthorn | 1.4 mg | 10% |
| Dib | 0.6 mg | 4% |
| papaya | 0.25 mg | 2% |
| Fern | 1.3 mg | 9% |
| Parsnip (hauv paus) | 0.6 mg | 4% |
| Cov kua txob qab (Bulgarian) | 0.5 mg | 4% |
| Txiv duaj | 0.6 mg | 4% |
| Txiv duaj ziab | 3 mg | 21% |
| Zaub txhwb qaib (ntsuab) | 1.9 mg | 14% |
| Zaub txhwb qaib (hauv paus) | 0.7 mg | 5% |
| Txiv lws suav (lws suav) | 0.9 mg | 6% |
| Rhubarb (zaub ntsuab) | 0.6 mg | 4% |
| Ntsia pa | 1 mg | 7% |
| Dub radish | 1.2 mg | 9% |
| Lub Neej | 0.9 mg | 6% |
| Kab liab | 2 mg | 14% |
| aronia | 1.1 mg | 8% |
| Zaub xas lav (zaub ntsuab) | 0.6 mg | 4% |
| Beats | 1.4 mg | 10% |
| Celery (ntsuab) | 1.3 mg | 9% |
| Celery (hauv paus) | 0.5 mg | 4% |
| ntws | 0.5 mg | 4% |
| Dawb currants | 0.5 mg | 4% |
| Liab currants | 0.9 mg | 6% |
| Ciav dub | 1.3 mg | 9% |
| Asparagus (ntsuab) | 0.9 mg | 6% |
| jerusalem artichoke | 0.4 mg | 3% |
| taub dag | 0.4 mg | 3% |
| Dill (zaub ntsuab) | 1.6 mg | 11% |
| Qoob loo | 3.2 mg | 23% |
| Hnub | 1.5 mg | 11% |
| Horseradish (hauv paus) | 2 mg | 14% |
| Pauj kev chim | 2.5 mg | 18% |
| cherry | 1.8 mg | 13% |
| blueberries | 0.7 mg | 5% |
| Prunes | 3 mg | 21% |
| Qej | 1.5 mg | 11% |
| Cib | 1.3 mg | 9% |
| Zaub ntsuab (zaub ntsuab) | 3.5 mg | 25% |
| Sorrel (zaub ntsuab) | 2 mg | 14% |
| apples | 2.2 mg | 16% |
| Apples qhuav | 6 mg | 43% |
Cov ntsiab lus ntawm cov hlau hauv cov nceb:
| khoom npe | Cov ntsiab lus ntawm cov hlau hauv 100g | Qhov feem pua ntawm qhov xav tau txhua hnub |
| Oyster nceb | 1.3 mg | 9% |
| Nceb qhiav | 2.7 mg | 19% |
| Morel nceb | 12.2 mg | 87% |
| Cov nceb dawb | 0.5 mg | 4% |
| Dawb nceb, qhuav | 4.1 mg | 29% |
| Chanterelle nceb | 0.7 mg | 5% |
| Cov nceb nceb | 0.8 mg | 6% |
| Cov nceb boletus | 0.3 mg | 2% |
| Cov kab noj nceb nceb | 0.3 mg | 2% |
| Nceb Russula | 0.6 mg | 4% |
| nceb | 0.3 mg | 2% |
| Shiitake nceb | 0.4 mg | 3% |