Coeficientes y porcentajes de desperdicios y mermas
Imprime o descarga RECETA en PDF
|
Producto
|
Factor de desechos
|
Merma %
|
|
|
Vegetales:
|
|||
|
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%
|
|
|
Frutas: |
|||
|
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%
|
|
|
Carnes: |
|||
|
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%
|
|