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conversions equivalences

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Conversion table
Conversion factors in PDF

energetic content and composition of the food
1 of 2

alimentary
protein (g)
fats (g)
carbohydrate (g)
energy (kcal)
meat
beef lean
20
2
.
100
pork lean
19
6
1
137
lamb lean
18
3
.
101
rabbit lean
21
1.5
.
100
chicken
16
13
1
188
salami
mortadella
16
40
.
430
Parma ham
28
5
.
160
salami
36
35
.
467
sausagee
14
32
1
352
fish
cod
14
3
1
89
sole
16
2
1
88
dentex
17
3.5
0.5
103
trout
14
3
.
85
cuttlefish
14
2
0.5
78
prawn
14
0.5
3
74
ell
12
24
0.5
268
tunny in oil
32
12
1.6
248
milk and by-product
whole milk
3.5
3.5
4.5
65
skimmed milk
3.6
0.5
5
37
mozzarella
17
20
.
251
stracchino
18
25
.
301
fontina
25
25
1
334
provolone
26
29
.
371
gruyère
32
32
.
422
parmesan
33
30
.
408
pecorino
29
38
.
374
gorgonzola
20
31
.
364
cream
4
24
3.7
245
eggs
egg whole
13
11
1
158
yolk
16
32
1
361
cereals
bread
9
0.5
56
271
pasta of bran
11
1
74
358
egg pasta
15
3
68
367
rice
7
1
77
353
bread-stick
11
0.5
82
385
dried legumes
ceci
22
5
50
340
bean
24
2.5
48
318
broad bean
21
3
53
331
lentil
25
2
50
330
peas
21
4
54
344
fresh legumes
bean
10
1.5
22
144
string bean
2
.
2
16
broad bean
5
.
4
37
peas
7
0.5
14
91
the list of values are valid for 100 g of product
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