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% |
Coeficientes y porcentajes de desperdicios y mermas
