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072 Limburger, 20% Fett
i. Tr.
073 Limburger, 40% Fett
i. Tr.
074 Maasdamer, 45%
Fett i. Tr.
075 Maaslander, 50%
Fett i. Tr.
076 Mascarpone
077 Morbier, 40% Fett
i. Tr.
078 Mozzarella-Käse
079 Münsterkäse
080 Palmarello, 50% Fett
i. Tr.
081 Parmesan, 36% Fett
i. Tr.
082 Provolone
083 Pyrenäenkäse, 50%
Fett i. Tr.
084 Raclettekäse, 48%
Fett i. Tr.
085 Rauch-Schinken-
Käse, 45% Fett i. Tr.
086 Reibekäse, 45% Fett
i. Tr.
087 Romadur-Käse, 20%
Fett i. Tr.
088 Romadur-Käse, 40%
Fett i. Tr.
089 Roquefort-Käse
090 Rottaler, 45% Fett
i. Tr.
091 Rubiola, 75% Fett
i. Tr.
092 Sauermilch-Käse
(Harzer, Mainzer),
10% Fett i. Tr.
093 Sbrinz, 48% Fett
i. Tr.
094 Schichtkäse, 10%
Fett i. Tr.
095 Schichtkäse, 50%
Fett i. Tr.
096 Schmelzkäse, 20%
Fett i. Tr.
097 Schmelzkäse, 45%
Fett i. Tr.
098 Schmelzkäse-
Scheiben, 20% Fett
i. Tr.
099 Steppenkäse, 45%
Fett i. Tr.
100 Tête de Moine, 50%
Fett i. Tr.
101 Tilsiter, 30% Fett
i. Tr.
102 Tilsiter, 45% Fett
i. Tr.
103 Trappistenkäse, 45%
Fett i. Tr.
104 Weichkäse mit Nüs-
sen, 70% Fett i. Tr.
105 Weinbergkäse, 60%
Fett i. Tr.
106 Weißlacker, 50%
Fett i. Tr.
107 Westberg, 45% Fett
i. Tr.
108 Ziegenkäse, Schnitt-
käse, 48% Fett i. Tr.
109 Ziegenkäse, Weich-
käse, 45% Fett i. Tr.
Eier
110 Hühnerei, gesamt
(100g)
111 Hühnereidotter
(Flüssigeigelb)
112 Hühnereiklar (Flüs-
sigeiweiß)
113 Rührei
114 Spiegelei
Fette, Öle und Margarine
115 Baumwollsaatöl
116 Butter (Süß- und
Sauerrahmbutter)
117 Butter, halbfett
118 Butterschmalz
119 Distelöl, raffiniert
120 Erdnussöl, raffiniert
121 Kakaobutter
122 Kokosfett, raffiniert
123 Kürbiskernöl
124 Lebertran
125 Leinöl
126 Maiskeimöl (Maisöl),
raffiniert
127 Margarine (Halbfett-
margarine)
128 Margarine (Diätmar-
garine)
129 Margarine (Stan-
dardmargarine)
130 Mayonnaise, fettreich
131 Milchhalbfett
132 Olivenöl
133 Rapsöl (Rüböl)
134 Rindertalg
135 Salatmayonnaise
(50% Fett)
136 Schweineschmalz
137 Sesamöl
138 Sojaöl, raffiniert
139 Sonnenblumenöl,
raffiniert
140 Walnussöl
141 Weizenkeimöl
Fleisch
142 Bündner Fleisch
(Bünden-Fleisch)
143 Fleischextrakt
144 Frühstücksfleisch
145 Hackfleisch (halb
Rind, halb Schwein)
146 Hammel, Brust
147 Hammel, Keule
(Schlegel)
148 Hammel, Lende
149 Hammelfleisch (Filet)
150 Hammelfleisch (Ko-
telett)
151 Hammelleber
152 Kalbfleisch (Bug,
Schulter)
153 Kalbfleisch (Filet)
154 Kalbfleisch (Hals,
Nacken mit Kno-
chen)
155 Kalbfleisch (Haxe mit
Knochen)
156 Kalbfleisch (Keule,
Schlegel mit Kno-
chen)
157 Kalbfleisch (reines
Muskelfleisch)
158 Kalbfleisch (Rü-
ckensteak mit Kno-
chen)
159 Kalbsbries
160 Kalbsbrust
161 Kalbskotelett
162 Kalbsleber
163 Kalbsniere
164 Kalbsschnitzel
165 Kasseler (vom
Schwein)
13


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