1324  TENCH  Tinca tinca
Food Note: Pesce d'acqua dolce, famiglia dei Ciprinidi
Food category: 11001 - finfish (fresh, frozen or cooked)
Food ComponentsValueSourceCodeClassNotes
Contained in 100 g / unit
PROXIMATES
Edible part, %5502
Carnovale E & Miuccio F (1989). Tabelle di composizione degli alimenti. Istituto Nazionale della Nutrizione, Roma.
1324
Energy, recalculated, kJ33786
Componente alimentare ricalcolato/Recalculated food component
Energy, Rec with fibre, kJ33786
Componente alimentare ricalcolato/Recalculated food component
Energy, recalculated, kcal7986
Componente alimentare ricalcolato/Recalculated food component
Energy, Rec with fibre, kcal7986
Componente alimentare ricalcolato/Recalculated food component
Total protein, g17,902
Carnovale E & Miuccio F (1989). Tabelle di composizione degli alimenti. Istituto Nazionale della Nutrizione, Roma.
1324
   Animal protein, g17,902
Carnovale E & Miuccio F (1989). Tabelle di composizione degli alimenti. Istituto Nazionale della Nutrizione, Roma.
1324
   Vegetable protein, g0,002
Carnovale E & Miuccio F (1989). Tabelle di composizione degli alimenti. Istituto Nazionale della Nutrizione, Roma.
1324
Total fat, g0,502
Carnovale E & Miuccio F (1989). Tabelle di composizione degli alimenti. Istituto Nazionale della Nutrizione, Roma.
1324
   Animal fat, g0,502
Carnovale E & Miuccio F (1989). Tabelle di composizione degli alimenti. Istituto Nazionale della Nutrizione, Roma.
1324
   Vegetable fat, g0,002
Carnovale E & Miuccio F (1989). Tabelle di composizione degli alimenti. Istituto Nazionale della Nutrizione, Roma.
1324
Cholesterol, mg2903
Fidanza F & Versiglioni N (1989). Tabelle di composizione degli alimenti. Istituto di Scienza dell'Alimentazione. Università degli Studi di Perugia. Ed. Idelson, Napoli.
26591
Simple recalculation (based on dry matter) or double recalculation (based on dry matter and fat)
"Tinca" acqua 81g, prot 15g, lip 1.2g, colesterolo 70mg
Available carbohydrates (MSE), g0,9AO
Carnovale E & Marletta L (2000) Tabelle di Composizione degli Alimenti, Aggiornamento 2000. Istituto Nazionale della Nutrizione, Roma. Ed. Edra.
123400
   Starch (MSE), g0,002
Carnovale E & Miuccio F (1989). Tabelle di composizione degli alimenti. Istituto Nazionale della Nutrizione, Roma.
1324
   Soluble carbohydrates (MSE), g0,9AO
Carnovale E & Marletta L (2000) Tabelle di Composizione degli Alimenti, Aggiornamento 2000. Istituto Nazionale della Nutrizione, Roma. Ed. Edra.
123400
Dietary total fibre, g0,002
Carnovale E & Miuccio F (1989). Tabelle di composizione degli alimenti. Istituto Nazionale della Nutrizione, Roma.
1324
Alcohol, g0,002
Carnovale E & Miuccio F (1989). Tabelle di composizione degli alimenti. Istituto Nazionale della Nutrizione, Roma.
1324
Water, g78,502
Carnovale E & Miuccio F (1989). Tabelle di composizione degli alimenti. Istituto Nazionale della Nutrizione, Roma.
1324
MINERALS and TRACES ELEMENTS
Iron, mg1,002
Carnovale E & Miuccio F (1989). Tabelle di composizione degli alimenti. Istituto Nazionale della Nutrizione, Roma.
1324
Calcium, mg3102
Carnovale E & Miuccio F (1989). Tabelle di composizione degli alimenti. Istituto Nazionale della Nutrizione, Roma.
1324
Sodium, mg8002
Carnovale E & Miuccio F (1989). Tabelle di composizione degli alimenti. Istituto Nazionale della Nutrizione, Roma.
1324
Potassium, mg24502
Carnovale E & Miuccio F (1989). Tabelle di composizione degli alimenti. Istituto Nazionale della Nutrizione, Roma.
1324
Phosphorus, mg21802
Carnovale E & Miuccio F (1989). Tabelle di composizione degli alimenti. Istituto Nazionale della Nutrizione, Roma.
1324
Zinc, mg0,5003
Fidanza F & Versiglioni N (1989). Tabelle di composizione degli alimenti. Istituto di Scienza dell'Alimentazione. Università degli Studi di Perugia. Ed. Idelson, Napoli.
26591
Simple recalculation (based on dry matter) or double recalculation (based on dry matter and fat)
Magnesium, mg36G
Holland B, Brown J, Buss DH (1993). Fish and Fish Products. The third supplement to McCance &Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods.
1722
Similar food, unchanged values
"Carp" acqua 77,3g, lip 4,7g, prot 17.5g
Cupper, mg0,6003
Fidanza F & Versiglioni N (1989). Tabelle di composizione degli alimenti. Istituto di Scienza dell'Alimentazione. Università degli Studi di Perugia. Ed. Idelson, Napoli.
26591
Simple recalculation (based on dry matter) or double recalculation (based on dry matter and fat)
Cu 0,5mg
Selenium, µg28,0G
Holland B, Brown J, Buss DH (1993). Fish and Fish Products. The third supplement to McCance &Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods.
1722
Similar food, unchanged values
Chloride, mg37G
Holland B, Brown J, Buss DH (1993). Fish and Fish Products. The third supplement to McCance &Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods.
1722
Similar food, unchanged values
Iodine, µg13G
Holland B, Brown J, Buss DH (1993). Fish and Fish Products. The third supplement to McCance &Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods.
2252
Similar food, unchanged values
"Trout" acqua 76.7g, lip 5.2g, prot 19.6g
Manganese, mg0,04G
Holland B, Brown J, Buss DH (1993). Fish and Fish Products. The third supplement to McCance &Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods.
1722
Similar food, unchanged values
Sulphur, mg220Y
Rastas M, Seppanen R. Knuts L-R, Karvetti R-L, Varo P (1993). Ruoka-aineiden ravintoainesisalto. Livsmedlens naringsinnehall (Nutrient composition of foods). Helsinki: Publications of the Social Insurance Institution, Finland.
71602
Similar food, unchanged values
"Bream (abramis brama) acqua 77g, prot 16.7g, lip 4g
WATER SOLUBLE VITAMINS
Vitamin B1, Thiamin, mg0,0602
Carnovale E & Miuccio F (1989). Tabelle di composizione degli alimenti. Istituto Nazionale della Nutrizione, Roma.
1324
Vitamin B2, Riboflavin, mg0,1502
Carnovale E & Miuccio F (1989). Tabelle di composizione degli alimenti. Istituto Nazionale della Nutrizione, Roma.
1324
Vitamin C, mgtr02
Carnovale E & Miuccio F (1989). Tabelle di composizione degli alimenti. Istituto Nazionale della Nutrizione, Roma.
1324
Niacin, mg2,9003
Fidanza F & Versiglioni N (1989). Tabelle di composizione degli alimenti. Istituto di Scienza dell'Alimentazione. Università degli Studi di Perugia. Ed. Idelson, Napoli.
26591
Simple recalculation (based on dry matter) or double recalculation (based on dry matter and fat)
(espressa come Niacina equivalente) niacina eq=2.6mg
Vitamin B6, mg0,1925
Exler J (1992). Composition of foods: finfish and shellfish products. USDA Agricolture Handbook No. 8-15.*
150082
Similar food, unchanged values
"Carp" acqua 76.3g, lip 5.6g, prot 17.83g
Total folate, µg1525
Exler J (1992). Composition of foods: finfish and shellfish products. USDA Agricolture Handbook No. 8-15.*
150082
Similar food, unchanged values
Pantotenic acid, mg0,15G
Holland B, Brown J, Buss DH (1993). Fish and Fish Products. The third supplement to McCance &Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods.
1722
Similar food, unchanged values
Biotin, µg3,0G
Holland B, Brown J, Buss DH (1993). Fish and Fish Products. The third supplement to McCance &Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods.
2252
Similar food, unchanged values
Vitamin B12, µg2,0G
Holland B, Brown J, Buss DH (1993). Fish and Fish Products. The third supplement to McCance &Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods.
1722
Similar food, unchanged values
FAT SOLUBLE VITAMINS
Retinol equivalent
   Retinol eq. (RE), µg1802
Carnovale E & Miuccio F (1989). Tabelle di composizione degli alimenti. Istituto Nazionale della Nutrizione, Roma.
1324
   Retinol, µg1802
Carnovale E & Miuccio F (1989). Tabelle di composizione degli alimenti. Istituto Nazionale della Nutrizione, Roma.
13243B
Calculation based on a reference profile, from a food that is exactly the same for: specific fatty acids, specific soluble carbohydrates, specific amino acids, beta-carotene and retinol, protein and fat of animal/vegetable origin, proportion of soluble carbohydrates/starch
   ß-carotene eq., µgtr02
Carnovale E & Miuccio F (1989). Tabelle di composizione degli alimenti. Istituto Nazionale della Nutrizione, Roma.
13243B
Calculation based on a reference profile, from a food that is exactly the same for: specific fatty acids, specific soluble carbohydrates, specific amino acids, beta-carotene and retinol, protein and fat of animal/vegetable origin, proportion of soluble carbohydrates/starch
Vitamin E (ATE), mg0,6325
Exler J (1992). Composition of foods: finfish and shellfish products. USDA Agricolture Handbook No. 8-15.*
150082
Similar food, unchanged values
Vitamin D, µg10,60G
Holland B, Brown J, Buss DH (1993). Fish and Fish Products. The third supplement to McCance &Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods.
2252
Similar food, unchanged values
FATTY ACIDS
Saturated fatty acids, g0,10AG
U.S. Department of Agricolture, Agricultural Research Service (Dicembre 1999) USDA Nutrient Database for Standard Reference, Release 13. Nutrient Data Laboratory Home Page.
150083A
Calculation based on a reference profile, from a similar food for: individual fatty acids, individual soluble carbohydrates, individual amino acids, beta-carotene and retinol, protein and fat of animal/vegetable origin, proportion of soluble carbohydrates/starch
Carp, raw lip 5.6AcGrSaturiTot1.08, SommaAcButirrico,caproico,caprilico,caprico0, AcLaurico0, AcMiristico0.11, AcPalmitico0.66, AcStearico0.19, AcArachidico-3, AcBeenico-3, AcGrMonoinsaturiTot2.33, AcMiristoleico-3, AcPalmitoleico0.66, AcOleico1.15, AcEicosenoico0.07, AcErucico0.4, AcGrPolinstauriTot1.43, AcLinoleico0.52, AcLinolenico0.27, AcArachidonico0.15, AcEicosapentaenoico(EPA)0.24, AcDecosaesaenoico(DHA)0.11, AltriAcGrPolinsaturi0.14
Sum of butyric, caproic, caprylic and capric acid, g0,00AG
U.S. Department of Agricolture, Agricultural Research Service (Dicembre 1999) USDA Nutrient Database for Standard Reference, Release 13. Nutrient Data Laboratory Home Page.
150083A
Calculation based on a reference profile, from a similar food for: individual fatty acids, individual soluble carbohydrates, individual amino acids, beta-carotene and retinol, protein and fat of animal/vegetable origin, proportion of soluble carbohydrates/starch
Lauric acid, g0,00AG
U.S. Department of Agricolture, Agricultural Research Service (Dicembre 1999) USDA Nutrient Database for Standard Reference, Release 13. Nutrient Data Laboratory Home Page.
150083A
Calculation based on a reference profile, from a similar food for: individual fatty acids, individual soluble carbohydrates, individual amino acids, beta-carotene and retinol, protein and fat of animal/vegetable origin, proportion of soluble carbohydrates/starch
Myristic acid, g0,01AG
U.S. Department of Agricolture, Agricultural Research Service (Dicembre 1999) USDA Nutrient Database for Standard Reference, Release 13. Nutrient Data Laboratory Home Page.
150083A
Calculation based on a reference profile, from a similar food for: individual fatty acids, individual soluble carbohydrates, individual amino acids, beta-carotene and retinol, protein and fat of animal/vegetable origin, proportion of soluble carbohydrates/starch
Palmitic acid, g0,06AG
U.S. Department of Agricolture, Agricultural Research Service (Dicembre 1999) USDA Nutrient Database for Standard Reference, Release 13. Nutrient Data Laboratory Home Page.
150083A
Calculation based on a reference profile, from a similar food for: individual fatty acids, individual soluble carbohydrates, individual amino acids, beta-carotene and retinol, protein and fat of animal/vegetable origin, proportion of soluble carbohydrates/starch
Stearic acid, g0,02AG
U.S. Department of Agricolture, Agricultural Research Service (Dicembre 1999) USDA Nutrient Database for Standard Reference, Release 13. Nutrient Data Laboratory Home Page.
150083A
Calculation based on a reference profile, from a similar food for: individual fatty acids, individual soluble carbohydrates, individual amino acids, beta-carotene and retinol, protein and fat of animal/vegetable origin, proportion of soluble carbohydrates/starch
Monounsaturated fatty acids, g0,21AG
U.S. Department of Agricolture, Agricultural Research Service (Dicembre 1999) USDA Nutrient Database for Standard Reference, Release 13. Nutrient Data Laboratory Home Page.
150083A
Calculation based on a reference profile, from a similar food for: individual fatty acids, individual soluble carbohydrates, individual amino acids, beta-carotene and retinol, protein and fat of animal/vegetable origin, proportion of soluble carbohydrates/starch
Palmitoleic acid, g0,06AG
U.S. Department of Agricolture, Agricultural Research Service (Dicembre 1999) USDA Nutrient Database for Standard Reference, Release 13. Nutrient Data Laboratory Home Page.
150083A
Calculation based on a reference profile, from a similar food for: individual fatty acids, individual soluble carbohydrates, individual amino acids, beta-carotene and retinol, protein and fat of animal/vegetable origin, proportion of soluble carbohydrates/starch
Oleic acid, g0,10AG
U.S. Department of Agricolture, Agricultural Research Service (Dicembre 1999) USDA Nutrient Database for Standard Reference, Release 13. Nutrient Data Laboratory Home Page.
150083A
Calculation based on a reference profile, from a similar food for: individual fatty acids, individual soluble carbohydrates, individual amino acids, beta-carotene and retinol, protein and fat of animal/vegetable origin, proportion of soluble carbohydrates/starch
Eicosenic acid, g0,01AG
U.S. Department of Agricolture, Agricultural Research Service (Dicembre 1999) USDA Nutrient Database for Standard Reference, Release 13. Nutrient Data Laboratory Home Page.
150083A
Calculation based on a reference profile, from a similar food for: individual fatty acids, individual soluble carbohydrates, individual amino acids, beta-carotene and retinol, protein and fat of animal/vegetable origin, proportion of soluble carbohydrates/starch
Erucic acid, g0,04AG
U.S. Department of Agricolture, Agricultural Research Service (Dicembre 1999) USDA Nutrient Database for Standard Reference, Release 13. Nutrient Data Laboratory Home Page.
150083A
Calculation based on a reference profile, from a similar food for: individual fatty acids, individual soluble carbohydrates, individual amino acids, beta-carotene and retinol, protein and fat of animal/vegetable origin, proportion of soluble carbohydrates/starch
Polyunsaturated fatty acids, g0,13AG
U.S. Department of Agricolture, Agricultural Research Service (Dicembre 1999) USDA Nutrient Database for Standard Reference, Release 13. Nutrient Data Laboratory Home Page.
150083A
Calculation based on a reference profile, from a similar food for: individual fatty acids, individual soluble carbohydrates, individual amino acids, beta-carotene and retinol, protein and fat of animal/vegetable origin, proportion of soluble carbohydrates/starch
Linoleic acid, g0,05AG
U.S. Department of Agricolture, Agricultural Research Service (Dicembre 1999) USDA Nutrient Database for Standard Reference, Release 13. Nutrient Data Laboratory Home Page.
150083A
Calculation based on a reference profile, from a similar food for: individual fatty acids, individual soluble carbohydrates, individual amino acids, beta-carotene and retinol, protein and fat of animal/vegetable origin, proportion of soluble carbohydrates/starch
Linolenic acid, g0,02AG
U.S. Department of Agricolture, Agricultural Research Service (Dicembre 1999) USDA Nutrient Database for Standard Reference, Release 13. Nutrient Data Laboratory Home Page.
150083A
Calculation based on a reference profile, from a similar food for: individual fatty acids, individual soluble carbohydrates, individual amino acids, beta-carotene and retinol, protein and fat of animal/vegetable origin, proportion of soluble carbohydrates/starch
Arachidonic acid , g0,01AG
U.S. Department of Agricolture, Agricultural Research Service (Dicembre 1999) USDA Nutrient Database for Standard Reference, Release 13. Nutrient Data Laboratory Home Page.
150083A
Calculation based on a reference profile, from a similar food for: individual fatty acids, individual soluble carbohydrates, individual amino acids, beta-carotene and retinol, protein and fat of animal/vegetable origin, proportion of soluble carbohydrates/starch
Eicosapentaenoic acid (EPA), g0,02AG
U.S. Department of Agricolture, Agricultural Research Service (Dicembre 1999) USDA Nutrient Database for Standard Reference, Release 13. Nutrient Data Laboratory Home Page.
150083A
Calculation based on a reference profile, from a similar food for: individual fatty acids, individual soluble carbohydrates, individual amino acids, beta-carotene and retinol, protein and fat of animal/vegetable origin, proportion of soluble carbohydrates/starch
Decosahexaenoic acid (DHA), g0,01AG
U.S. Department of Agricolture, Agricultural Research Service (Dicembre 1999) USDA Nutrient Database for Standard Reference, Release 13. Nutrient Data Laboratory Home Page.
150083A
Calculation based on a reference profile, from a similar food for: individual fatty acids, individual soluble carbohydrates, individual amino acids, beta-carotene and retinol, protein and fat of animal/vegetable origin, proportion of soluble carbohydrates/starch
Other polyunsaturated fatty acids, g0,0186
Componente alimentare ricalcolato/Recalculated food component
AMINO ACIDS
Tryptophan, mg20125
Exler J (1992). Composition of foods: finfish and shellfish products. USDA Agricolture Handbook No. 8-15.*
150083A
Calculation based on a reference profile, from a similar food for: individual fatty acids, individual soluble carbohydrates, individual amino acids, beta-carotene and retinol, protein and fat of animal/vegetable origin, proportion of soluble carbohydrates/starch
"CARP, RAW" prot. orig.17.83,trypto200, threon782, isoleu822, leucine1449, lysine1638, methion528, cystine191, phenilal696, tyrosine602, valine919, arginine1067, histidine525, alanine1078, aspart ac1826, glutam ac2662, glycine856, proline631, serine728
Threonine, mg78525
Exler J (1992). Composition of foods: finfish and shellfish products. USDA Agricolture Handbook No. 8-15.*
15008
Isoleucine, mg82525
Exler J (1992). Composition of foods: finfish and shellfish products. USDA Agricolture Handbook No. 8-15.*
15008
Leucine, mg145525
Exler J (1992). Composition of foods: finfish and shellfish products. USDA Agricolture Handbook No. 8-15.*
15008
Lysine, mg164425
Exler J (1992). Composition of foods: finfish and shellfish products. USDA Agricolture Handbook No. 8-15.*
15008
Methionine, mg53025
Exler J (1992). Composition of foods: finfish and shellfish products. USDA Agricolture Handbook No. 8-15.*
15008
Cystine, mg19225
Exler J (1992). Composition of foods: finfish and shellfish products. USDA Agricolture Handbook No. 8-15.*
15008
Phenilalanine, mg69925
Exler J (1992). Composition of foods: finfish and shellfish products. USDA Agricolture Handbook No. 8-15.*
15008
Tyrosine, mg60425
Exler J (1992). Composition of foods: finfish and shellfish products. USDA Agricolture Handbook No. 8-15.*
15008
Valine, mg92325
Exler J (1992). Composition of foods: finfish and shellfish products. USDA Agricolture Handbook No. 8-15.*
15008
Arginine, mg107125
Exler J (1992). Composition of foods: finfish and shellfish products. USDA Agricolture Handbook No. 8-15.*
15008
Histidine, mg52725
Exler J (1992). Composition of foods: finfish and shellfish products. USDA Agricolture Handbook No. 8-15.*
15008
Alanine, mg108225
Exler J (1992). Composition of foods: finfish and shellfish products. USDA Agricolture Handbook No. 8-15.*
15008
Aspartic acid, mg183325
Exler J (1992). Composition of foods: finfish and shellfish products. USDA Agricolture Handbook No. 8-15.*
15008
Glutamic acid, mg267225
Exler J (1992). Composition of foods: finfish and shellfish products. USDA Agricolture Handbook No. 8-15.*
15008
Glycine, mg85925
Exler J (1992). Composition of foods: finfish and shellfish products. USDA Agricolture Handbook No. 8-15.*
15008
Proline, mg63325
Exler J (1992). Composition of foods: finfish and shellfish products. USDA Agricolture Handbook No. 8-15.*
15008
Serine, mg73125
Exler J (1992). Composition of foods: finfish and shellfish products. USDA Agricolture Handbook No. 8-15.*
15008
SUGARS
Glucose, g0,987
Stima/Estimate
Fructose, g0,087
Stima/Estimate
Galactose, g0,087
Stima/Estimate
Saccarose (MSE), g0,087
Stima/Estimate
Maltose (MSE), g0,087
Stima/Estimate
Lactose (MSE), g0,087
Stima/Estimate