Esta tabla es una herramienta muy práctica para restaurateurs y chefs para costear recetas.
Coeficientes y porcentajes de desperdicios y mermas:
| |
|
|
|
|
Acelga |
1.66 |
40% |
Achicoria |
1.12 |
11% |
Ajo |
1.29 |
23% |
Ajo Puerro |
1.92 |
48% |
Alcaucil |
2.08 |
52% |
Apio |
1.58 |
37% |
Arvejas frescas |
2.22 |
55% |
Batatas |
1.33 |
25% |
Berenjenas |
1.15 |
13% |
Berro |
1.96 |
49% |
Brócoli |
2.00 |
50% |
Cebolla de cabeza |
1.17 |
15% |
Cebolla de verdeo |
2.44 |
59% |
Chaucha |
1.11 |
10% |
Coliflor |
2.22 |
55% |
Col crespa |
2.22 |
55% |
Colinabo |
1.85 |
46% |
Espárrago |
3.03 |
- |
Escarola |
1.18 |
15% |
Espinaca |
1.30 |
23% |
Hinojo |
2.85 |
- |
Lechuga |
1.33 |
25% |
Choclo |
2.63 |
- |
Mandioca |
1.33 |
25% |
Nabiza |
1.19 |
16% |
Nabo |
1.13 |
12% |
Papa |
1.18 |
15% |
Pepino |
1.43 |
30% |
Pimiento Verde |
1.35 |
26% |
Poroto fresco |
2.50 |
60% |
Haba |
3.33 |
- |
Remolacha |
1.13 |
12% |
Radicheta |
1.33 |
25% |
Repollito de Bruselas |
1.30 |
23% |
Repollo |
1.53 |
35% |
Salsifí |
1.31 |
24% |
Tomate |
1.05 |
5% |
Zanahoria |
1.59 |
37% |
Zapallito |
1.38 |
28% |
Zapallo |
1.45 |
31% |
|
Ananá |
1.61 |
38% |
Banana |
1.54 |
35% |
Cereza |
1.09 |
8% |
Ciruela |
1.05 |
5% |
Ciruela pasa |
1.23 |
19% |
Chirimoya |
1.41 |
29% |
Dátil |
1.15 |
13% |
Damasco |
1.16 |
14% |
Durazno |
1.23 |
19% |
Durazno pelón |
1.10 |
9% |
Frutilla |
1.04 |
4% |
Granada |
1.56 |
36% |
Guayaba |
1.15 |
13% |
Higo |
1.03 |
3% |
Tuna |
2.27 |
56% |
Kaki |
1.26 |
21% |
Kiwi |
1.25 |
20% |
Kinoto |
1.05 |
5% |
Lima |
1.31 |
24% |
Limón |
1.56 |
36% |
Mandarina |
1.59 |
37% |
Manzana |
1.16 |
14% |
Melón |
1.51 |
33% |
Membrillo |
1.44 |
31% |
Mora |
1.07 |
7% |
Naranja |
1.54 |
35% |
Níspero |
1.31 |
24% |
Palta o aguacate |
1.59 |
37% |
Papaya |
1.47 |
32% |
Pera |
1.35 |
26% |
Pomelo |
1.72 |
42% |
Sandía |
1.43 |
30% |
Uva |
1.06 |
6% |
|
Cerdo (costillas) |
1.51 |
33% |
Cerdo (carne magra) |
1.22 |
18% |
Ganso |
1.69 |
41% |
Cordero (paleta) |
1.25 |
20% |
Cordero (costillas) |
1.31 |
24% |
Liebre |
1.62 |
38% |
Pato |
1.19 |
16% |
Pavo |
1.64 |
39% |
Pollo |
1.88 |
47% |
Gallina |
1.72 |
42% |
Vacuno (puchero) |
1.37 |
27% |
Vacuno (tira de asado) |
1.26 |
21% |
Vacuno (lomo) |
1.70 |
41% |
Vacuno (nalga) |
1.19 |
16% |
Lengua |
1.30 |
23% |
Abadejo |
2.20 |
55% |
Almeja |
3.12 |
- |
Anguila |
1.31 |
24% |
Arenque de lago |
1.78 |
44% |
Arenque de mar |
1.96 |
49% |
Bacalao |
2.08 |
52% |
Bonito |
1.72 |
42% |
Carpa |
2.56 |
- |
Caballo |
2.08 |
52% |
Camarón |
2.56 |
- |
Lenguado |
3.45 |
- |
Mejillón |
1.81 |
45% |
Pejerrey de rio |
1.81 |
45% |
Pejerrey de mar |
2.00 |
50% |
Pescadilla |
2.78 |
- |
Perca |
2.08 |
52% |
Sábana |
1.54 |
35% |
Salmón (entero) |
1.54 |
35% |
Sardina |
1.22 |
18% |
Sardina envasada |
1.53 |
35% |
Surubí |
1.81 |
45% |
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