In the following tables the signification of the initials employed is the following one
%W: % Water
cal: calorie
Fe: iron
glu glucose
Ca: calcium
lip: lipid
Mg: magnesium
pro: protid
K: potassium
Na: sodium
| Fish | %W | cal | glu | lip | pro | Fe | Ca | Mg | K | Na | With | B1 | B2 | PP | C | E |
| Sardine (fresh) | 69 | 174 | 0,0 | 10,00 | 210,0 | 12,0 | 288 | 0 | 0 | 0 | X | X | X | |||
| Sheet or plate | 83 | 65 | 0,0 | 0,50 | 149,0 | 8,0 | 30 | 31 | 330 | 70 | X | X | ||||
| Fresh (Tunny) | 59 | 225 | 0,0 | 13,00 | 270,0 | 15,0 | 5 | 0 | 0 | 0 | X | X | ||||
| Eel fresh | 61 | 282 | 0,0 | 25,60 | 127,0 | 7,0 | 18 | 18 | 240 | 70 | X | X | X | X | X | |
| Pike | 80 | 89 | 0,0 | 1,20 | 182,0 | 7,0 | 20 | 30 | 300 | 70 | X | X | X | X | ||
| Carp | 72 | 149 | 0,0 | 7,10 | 189,0 | 10,0 | 34 | 20 | 280 | 50 | X | X | X | X | ||
| Fresh salmon | 65 | 202 | 0,0 | 13,60 | 199,0 | 8,0 | 24 | 30 | 390 | 50 | X | X | X | X | X | |
| Trout | 78 | 96 | 0,0 | 2,10 | 19,2 | 1,0 | 20 | 25 | 410 | 40 | X | X | X | X | ||
| Dairy Product | %W | cal | glu | lip | pro | Fe | Ca | Mg | K | Na | With | B1 | B2 | PP | C | E |
| Fresh cow's milk whole | 87 | 67 | 4,7 | 3,80 | 3,3 | 0,1 | 137 | 13 | 143 | 77 | X | X | X | X | X | X |
| Cow's milk skimmed | 90 | 35 | 5,0 | 0,10 | 3,5 | 0,1 | 130 | 14 | 200 | 65 | X | X | X | X | X | |
| Yoghourt | 86 | 72 | 4,5 | 3,80 | 4,8 | 0,2 | 150 | 0 | 190 | 62 | X | X | X | X | X | |
| Thin yoghourt | 90 | 46 | 4,5 | 1,50 | 3,4 | 0,3 | 140 | 0 | 0 | 0 | X | X | X | X | ||
| Soft white cheese | 79 | 118 | 4,0 | 7,50 | 8,5 | 0,0 | 160 | 0 | 0 | 0 | X | X | X | X | ||
| Small Switz. slightly salted cream-cheese | 70 | 191 | 4,0 | 15,00 | 10,0 | 0,0 | 110 | 0 | 0 | 0 | X | X | X | |||
| Blue of Bresse | 40 | 410 | 2,0 | 34,00 | 24,0 | 1,0 | 490 | 40 | 150 | 850 | X | X | X | |||
| Pie-chart | 53 | 305 | 2,9 | 23,90 | 19,4 | 0,5 | 268 | 18 | 125 | 1100 | X | X | X | X | ||
| Average goat's milk cheese | 32 | 320 | 15,0 | 20,00 | 20,0 | 0,0 | 190 | 0 | 0 | 0 | X | X | X | X | ||
| Emmenth. cheese | 407 | 2,5 | 31,80 | 27,7 | 9,0 | 1130 | 55 | 100 | 620 | X | X | X | X | X | X | |
| Munster | 46 | 322 | 5,3 | 24,00 | 21,0 | 0,0 | 335 | 0 | 0 | 0 | X | |||||
| Roquefort | 40 | 398 | 1,9 | 33,50 | 22,0 | 1,0 | 700 | 40 | 150 | 850 | X | X | X | X | ||
| Eggs | %W | cal | glu | lip | pro | Fe | Ca | Mg | K | Na | With | B1 | B2 | PP | C | E |
| Whole hen egg | 74 | 162 | 0,6 | 11,50 | 12,8 | 2,7 | 54 | 11 | 138 | 130 | X | X | X | X | X | |
| Egg yolk | 50 | 362 | 0,6 | 32,40 | 16,8 | 7,6 | 145 | 18 | 120 | 60 | X | X | X | X | ||
| egg (the white) | 87 | 49 | 0,8 | 0,20 | 10,9 | 0,2 | 10 | 11 | 149 | 179 | X | X | X | X | ||
| Greasy Subs- tance | %W | cal | glu | lip | pro | Fe | Ca | Mg | K | Na | With | B1 | B2 | PP | C | E |
| Fresh Butter | 17 | 735 | 0,7 | 81,00 | 0,6 | 0,2 | 16 | 1 | 23 | 10 | X | X | X | X | ||
| Vegetable oil | 0 | 900 | 0,0 | 99,90 | 0,0 | 0,0 | 0 | 0 | 0 | 0 | ||||||
| Olive oil | 0 | 900 | 0,0 | 99,90 | 0,0 | 0,1 | 0,5 | 0 | 0 | 0,1 | X | |||||
| Margarine | 16 | 754 | 0,4 | 83,50 | 0,0 | 0,0 | 0 | 0 | 0 | 106 | ||||||
| Sweets | %W | cal | glu | lip | pro | Fe | Ca | Mg | K | Na | With | B1 | B2 | PP | C | E |
| Fondant chocolate | 1 | 526 | 62,1 | 29,90 | 2,0 | 2,8 | 63 | 107 | 362 | 19 | X | X | X | X | ||
| Milk chocolate | 1 | 550 | 55,6 | 33,70 | 6,0 | 4,0 | 216 | 58 | 419 | 86 | X | X | X | X | ||
| Jam | 30 | 284 | 70,1 | 0,20 | 0,3 | 0,2 | 15 | 10 | 112 | 14 | X | X | X | X | X | |
| Natural honey of bees | 20 | 312 | 77,2 | 0,10 | 0,4 | 0,7 | 5 | 5 | 15 | 5 | X | X | X | |||
| Sweets not refined | 3 | 384 | 96,0 | 0,00 | 0,0 | 2,6 | 76 | 0 | 23 | 24 | X | |||||
| White sugar | 0 | 398 | 99,5 | 0,00 | 0,0 | 0,0 | 20 | 0 | 1 | 0,3 | ||||||
| Shell Fish | %W | cal | glu | lip | pro | Fe | Ca | Mg | K | Na | With | B1 | B2 | PP | C | E |
| Fresh crab | 77 | 99 | 1,3 | 2,90 | 16,9 | 0,9 | 45 | 48 | 110 | 400 | X | X | X | |||
| Shrimp fresh cooked | 78 | 96 | 0,3 | 2,20 | 18,7 | 2,0 | 200 | 40 | 160 | 1400 | X | X | X | X | X | |
| Snail (not prepared) | 82 | 76 | 2,0 | 0,80 | 15,0 | 3,5 | 170 | 250 | 0 | 0 | X | |||||
| Frog thighs | 82 | 69 | 0,0 | 0,30 | 16,4 | 1,1 | 18 | 23 | 308 | 55 | X | X | X | X | ||
| Fresh lobster | 79 | 84 | 0,5 | 1,90 | 16,2 | 0,6 | 61 | 22 | 260 | 300 | X | X | X | X | ||
| Oysters | 83 | 66 | 4,8 | 1,20 | 9,0 | 5,6 | 94 | 42 | 198 | 290 | X | X | X | X | ||
| Moulds | 83 | 73 | 2,2 | 1,80 | 11,9 | 5,8 | 90 | 23 | 315 | 210 | X | X | X | X |
Nutrition
• The Nutrition is a significant parameter of the sporting success.
• Food: The list of food
Triathlon
• The Triathlon 's races The different triathlons in which I took part were of many distances, with small preference for the short ones. The distances sprint are too fast, the triathlon of Olympic distances are very greying, they combine speed, the power with a management of the efforts. Long distance Triathlons are graying and interesting to be done, it is necessary to manage one's efforts while being based on a well built drive.
• The Preparation for triathlon The triathlon is a hard race.
There are still a few tens of years, one recommend to the cyclists of the turn not to take a bath, even less to swim, that softens the muscles.
In 1978, American gathered in only one discipline three races which proceeded in Hawaii, a race of Swimming, a race of bicycle and a marathon. Today, one does not speak about triathlètes softened but about Iron Man, moreover the women took quickly part and make better than equal play with a large male majority of triathlètes.
• The Planification of triathlon To plan its drive over a whole season is of primary importance, as regards sports activity, the expression " each thing in its time " takes all its value.
Bike
• Cycling If it is a demanding sport, it is well cycling. The bicycle, it is or one likes with passion, or one gives up and one passes to other thing. Many is likely to begin that young, it is much easier, and to practice the bicycle a such play, a recreation.
• Fixed Gear A new way to bike in city with a single speed bike.
Marathon
• Training Marathon The marathon is a difficult race.
It asks a specific preparation, a physical engagement during four months of preparation, and to carry out a final combat against oneself even for can be to finish victorious, but whereas the victory is beautiful.
• Preparation for Marathon The table below is a basic program for a preparation for a Marathon. This program is done for an objective of 2 hours and 48 min, this means an average of 15 km/h.The purpose is to work one's basic speed so that it reaches your speed objective.