503  CHESTNUTS  Castanea sativa
Food category: 4003 - dried fruit and seeds
Food ComponentsValueSourceCodeClassNotes
Contained in 100 g / unit
PROXIMATES
Edible part, %85AO
Carnovale E & Marletta L (2000) Tabelle di Composizione degli Alimenti, Aggiornamento 2000. Istituto Nazionale della Nutrizione, Roma. Ed. Edra.
008520
Energy, recalculated, kJ69986
Componente alimentare ricalcolato/Recalculated food component
Energy, Rec with fibre, kJ73786
Componente alimentare ricalcolato/Recalculated food component
Energy, recalculated, kcal16586
Componente alimentare ricalcolato/Recalculated food component
Energy, Rec with fibre, kcal17486
Componente alimentare ricalcolato/Recalculated food component
Total protein, g2,9AO
Carnovale E & Marletta L (2000) Tabelle di Composizione degli Alimenti, Aggiornamento 2000. Istituto Nazionale della Nutrizione, Roma. Ed. Edra.
008520
   Animal protein, g0,0LZ
Logical Zero
   Vegetable protein, g2,9AO
Carnovale E & Marletta L (2000) Tabelle di Composizione degli Alimenti, Aggiornamento 2000. Istituto Nazionale della Nutrizione, Roma. Ed. Edra.
008520
Total fat, g1,7AO
Carnovale E & Marletta L (2000) Tabelle di Composizione degli Alimenti, Aggiornamento 2000. Istituto Nazionale della Nutrizione, Roma. Ed. Edra.
008520
   Animal fat, g0,0LZ
Logical Zero
   Vegetable fat, g1,7AO
Carnovale E & Marletta L (2000) Tabelle di Composizione degli Alimenti, Aggiornamento 2000. Istituto Nazionale della Nutrizione, Roma. Ed. Edra.
008520
Cholesterol, mg0LZ
Logical Zero
Available carbohydrates (MSE), g36,7AO
Carnovale E & Marletta L (2000) Tabelle di Composizione degli Alimenti, Aggiornamento 2000. Istituto Nazionale della Nutrizione, Roma. Ed. Edra.
008520
   Starch (MSE), g27,886
Componente alimentare ricalcolato/Recalculated food component
4B
Calculation based on a factor/value from a food with the same characteristics (i.e. same food) for: available carbohydrates from the USDA tables (i.e. total carbohydrates minus fibre), pure protein, recalculation of starch from INRAN 1997 and 2000 tables, recalculation of beta-carotene eq, retinol or retinol equivalent from USDA, recalculation of alfa-tocopherol eq from single tocopherols and tocotrienols
in tabella espressi come polisaccaridi 25.3g
   Soluble carbohydrates (MSE), g8,9AO
Carnovale E & Marletta L (2000) Tabelle di Composizione degli Alimenti, Aggiornamento 2000. Istituto Nazionale della Nutrizione, Roma. Ed. Edra.
008520
Dietary total fibre, g4,7AO
Carnovale E & Marletta L (2000) Tabelle di Composizione degli Alimenti, Aggiornamento 2000. Istituto Nazionale della Nutrizione, Roma. Ed. Edra.
008520
Alcohol, g0,0LZ
Logical Zero
Water, g55,8AO
Carnovale E & Marletta L (2000) Tabelle di Composizione degli Alimenti, Aggiornamento 2000. Istituto Nazionale della Nutrizione, Roma. Ed. Edra.
008520
MINERALS and TRACES ELEMENTS
Iron, mg0,9AO
Carnovale E & Marletta L (2000) Tabelle di Composizione degli Alimenti, Aggiornamento 2000. Istituto Nazionale della Nutrizione, Roma. Ed. Edra.
008520
Calcium, mg30AO
Carnovale E & Marletta L (2000) Tabelle di Composizione degli Alimenti, Aggiornamento 2000. Istituto Nazionale della Nutrizione, Roma. Ed. Edra.
008520
Sodium, mg9AO
Carnovale E & Marletta L (2000) Tabelle di Composizione degli Alimenti, Aggiornamento 2000. Istituto Nazionale della Nutrizione, Roma. Ed. Edra.
008520
Potassium, mg395AO
Carnovale E & Marletta L (2000) Tabelle di Composizione degli Alimenti, Aggiornamento 2000. Istituto Nazionale della Nutrizione, Roma. Ed. Edra.
008520
Phosphorus, mg81AO
Carnovale E & Marletta L (2000) Tabelle di Composizione degli Alimenti, Aggiornamento 2000. Istituto Nazionale della Nutrizione, Roma. Ed. Edra.
008520
Zinc, mg1,6003
Fidanza F & Versiglioni N (1989). Tabelle di composizione degli alimenti. Istituto di Scienza dell'Alimentazione. Università degli Studi di Perugia. Ed. Idelson, Napoli.
64022
Similar food, unchanged values
"Castagne fresce" WATER 47g, PROT 1.8g, FAT 2.9g, CHO 39.4g, SUGAR 15.3g, STARCH 24g
Magnesium, mg33BF
Food Standards Agency (2002) McCance and Widdowson's The Composition of Foods, Sixth Summary edition. Cambridge: Royal Society of Chemistry.
10072
Similar food, unchanged values
"Chestnuts" WATER 51.7g, PROT 2g, FAT 2.7g, CHO 36.6g, SUGAR 7g, STARCH 29.6g
Cupper, mg1,8803
Fidanza F & Versiglioni N (1989). Tabelle di composizione degli alimenti. Istituto di Scienza dell'Alimentazione. Università degli Studi di Perugia. Ed. Idelson, Napoli.
64022
Similar food, unchanged values
"Castagne fresce" WATER 47g, PROT 1.8g, FAT 2.9g, CHO 39.4g, SUGAR 15.3g, STARCH 24g
Selenium, µgtrBF
Food Standards Agency (2002) McCance and Widdowson's The Composition of Foods, Sixth Summary edition. Cambridge: Royal Society of Chemistry.
10072
Similar food, unchanged values
"Chestnuts" WATER 51.7g, PROT 2g, FAT 2.7g, CHO 36.6g, SUGAR 7g, STARCH 29.6g
Chloride, mg15BF
Food Standards Agency (2002) McCance and Widdowson's The Composition of Foods, Sixth Summary edition. Cambridge: Royal Society of Chemistry.
10072
Similar food, unchanged values
"Chestnuts" WATER 51.7g, PROT 2g, FAT 2.7g, CHO 36.6g, SUGAR 7g, STARCH 29.6g
Iodine, µg0DH
Danish Food Composition Databank. National Food Institute, Denmark. http://www.foodcomp.dk/fcdb_default.asp
01176
Original value unchanged
"Chestnut, raw [Castanea sativa]" WATER 51.7g, PROT 2g, FAT 2.7g, CHOT 40.7g, SUGAR 7g, STARCH 26.9g
Manganese, mg0,50BF
Food Standards Agency (2002) McCance and Widdowson's The Composition of Foods, Sixth Summary edition. Cambridge: Royal Society of Chemistry.
10072
Similar food, unchanged values
"Chestnuts" WATER 51.7g, PROT 2g, FAT 2.7g, CHO 36.6g, SUGAR 7g, STARCH 29.6g
Sulphur, mg29L
Holland B, Unwin ID, Buss DH (1992). Fruits and Nuts. The first supplement to McCance and Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods.
8132
Similar food, unchanged values
"Chestnuts" WATER 51.7g, PROT 2g, FAT 2.7g, CHO 36.6g, SUGAR 7g, STARCH 29.6g
WATER SOLUBLE VITAMINS
Vitamin B1, Thiamin, mg0,08AO
Carnovale E & Marletta L (2000) Tabelle di Composizione degli Alimenti, Aggiornamento 2000. Istituto Nazionale della Nutrizione, Roma. Ed. Edra.
008520
Vitamin B2, Riboflavin, mg0,28AO
Carnovale E & Marletta L (2000) Tabelle di Composizione degli Alimenti, Aggiornamento 2000. Istituto Nazionale della Nutrizione, Roma. Ed. Edra.
008520
Vitamin C, mgtrL
Holland B, Unwin ID, Buss DH (1992). Fruits and Nuts. The first supplement to McCance and Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods.
8132
Similar food, unchanged values
"Chestnuts" WATER 51.7g, PROT 2g, FAT 2.7g, CHO 36.6g, SUGAR 7g, STARCH 29.6g
Niacin, mg1,11AO
Carnovale E & Marletta L (2000) Tabelle di Composizione degli Alimenti, Aggiornamento 2000. Istituto Nazionale della Nutrizione, Roma. Ed. Edra.
008520
Vitamin B6, mg0,34BF
Food Standards Agency (2002) McCance and Widdowson's The Composition of Foods, Sixth Summary edition. Cambridge: Royal Society of Chemistry.
10072
Similar food, unchanged values
"Chestnuts" WATER 51.7g, PROT 2g, FAT 2.7g, CHO 36.6g, SUGAR 7g, STARCH 29.6g
Total folate, µg6222
McCarty M & Matthews RH (1991). Composition of foods: nuts and seed products. USDA Agricolture Handbook No. 8-12.*
12097non RIPR acqua=48.65g
Pantotenic acid, mg0,49BF
Food Standards Agency (2002) McCance and Widdowson's The Composition of Foods, Sixth Summary edition. Cambridge: Royal Society of Chemistry.
10072
Similar food, unchanged values
"Chestnuts" WATER 51.7g, PROT 2g, FAT 2.7g, CHO 36.6g, SUGAR 7g, STARCH 29.6g
Biotin, µg1,4BF
Food Standards Agency (2002) McCance and Widdowson's The Composition of Foods, Sixth Summary edition. Cambridge: Royal Society of Chemistry.
10072
Similar food, unchanged values
"Chestnuts" WATER 51.7g, PROT 2g, FAT 2.7g, CHO 36.6g, SUGAR 7g, STARCH 29.6g
Vitamin B12, µg0,0LZ
Logical Zero
FAT SOLUBLE VITAMINS
Retinol equivalent
   Retinol eq. (RE), µg002
Carnovale E & Miuccio F (1989). Tabelle di composizione degli alimenti. Istituto Nazionale della Nutrizione, Roma.
503
   Retinol, µg0LZ
Logical Zero
   ß-carotene eq., µg002
Carnovale E & Miuccio F (1989). Tabelle di composizione degli alimenti. Istituto Nazionale della Nutrizione, Roma.
5033B
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), mg1,20BF
Food Standards Agency (2002) McCance and Widdowson's The Composition of Foods, Sixth Summary edition. Cambridge: Royal Society of Chemistry.
10072
Similar food, unchanged values
"Chestnuts" WATER 51.7g, PROT 2g, FAT 2.7g, CHO 36.6g, SUGAR 7g, STARCH 29.6g
Vitamin D, µg0,00LZ
Logical Zero
Vitamin K, µg7,80DI
U.S. Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 25. Nutrient Data Laboratory Home Page, http://ndb.nal.usda.gov/ndb/foods/list
121672
Similar food, unchanged values
"Nuts, chestnuts, european, roasted" WATER 40.48g, PROT 3.17g, FAT 2.2g, CHO 52.96g, SUGAR 10.6g
FATTY ACIDS
Saturated fatty acids, g0,30E
Paul AA, Southgate DAT, Russell J (1990). Amino Acid composition (mg per 100 g food) and fatty acid composition (g per 100 g food). First supplement to McCance and Widdowson's The Composition of Foods. HMSO, London.
8283A
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
Chestnuts WATER g, PROT g, FAT 2.7g, CHO g, FASAT 0.47g
Sum of butyric, caproic, caprylic and capric acid, g0,00E
Paul AA, Southgate DAT, Russell J (1990). Amino Acid composition (mg per 100 g food) and fatty acid composition (g per 100 g food). First supplement to McCance and Widdowson's The Composition of Foods. HMSO, London.
8283A
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
Chestnuts WATER g, PROT g, FAT 2.7g, CHO g, F4-10:0 0g
Lauric acid, g0,00E
Paul AA, Southgate DAT, Russell J (1990). Amino Acid composition (mg per 100 g food) and fatty acid composition (g per 100 g food). First supplement to McCance and Widdowson's The Composition of Foods. HMSO, London.
8283A
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
Chestnuts WATER g, PROT g, FAT 2,7g, CHO g, F12:0 0g
Myristic acid, g0,00E
Paul AA, Southgate DAT, Russell J (1990). Amino Acid composition (mg per 100 g food) and fatty acid composition (g per 100 g food). First supplement to McCance and Widdowson's The Composition of Foods. HMSO, London.
8283A
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
Chestnuts WATER g, PROT g, FAT 2,7g, CHO g, F14:0 0g
Palmitic acid, g0,27E
Paul AA, Southgate DAT, Russell J (1990). Amino Acid composition (mg per 100 g food) and fatty acid composition (g per 100 g food). First supplement to McCance and Widdowson's The Composition of Foods. HMSO, London.
8283A
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
Chestnuts WATER g, PROT g, FAT 2,7g, CHO g, F16:0 0,43g
Stearic acid, g0,02E
Paul AA, Southgate DAT, Russell J (1990). Amino Acid composition (mg per 100 g food) and fatty acid composition (g per 100 g food). First supplement to McCance and Widdowson's The Composition of Foods. HMSO, London.
8283A
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
Chestnuts WATER g, PROT g, FAT 2,7g, CHO g, F18:0 0,03g
Arachidic acid, g0,01E
Paul AA, Southgate DAT, Russell J (1990). Amino Acid composition (mg per 100 g food) and fatty acid composition (g per 100 g food). First supplement to McCance and Widdowson's The Composition of Foods. HMSO, London.
8283A
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
Chestnuts WATER g, PROT g, FAT 2,7g, CHO g, F20:0 0,01g
Behenic acid, g0,00E
Paul AA, Southgate DAT, Russell J (1990). Amino Acid composition (mg per 100 g food) and fatty acid composition (g per 100 g food). First supplement to McCance and Widdowson's The Composition of Foods. HMSO, London.
8283A
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
Chestnuts WATER g, PROT g, FAT 2,7g, CHO g, F22:0 0g
Monounsaturated fatty acids, g0,64E
Paul AA, Southgate DAT, Russell J (1990). Amino Acid composition (mg per 100 g food) and fatty acid composition (g per 100 g food). First supplement to McCance and Widdowson's The Composition of Foods. HMSO, London.
8283A
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
Chestnuts WATER g, PROT g, FAT 2,7g, CHO g, FAMS 1,01g
Myristoleic acid, g0,00E
Paul AA, Southgate DAT, Russell J (1990). Amino Acid composition (mg per 100 g food) and fatty acid composition (g per 100 g food). First supplement to McCance and Widdowson's The Composition of Foods. HMSO, London.
8283A
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
Chestnuts WATER g, PROT g, FAT 2,7g, CHO g, F14:1CN5 0g
Palmitoleic acid, g0,01E
Paul AA, Southgate DAT, Russell J (1990). Amino Acid composition (mg per 100 g food) and fatty acid composition (g per 100 g food). First supplement to McCance and Widdowson's The Composition of Foods. HMSO, London.
8283A
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
Chestnuts WATER g, PROT g, FAT 2,7g, CHO g, F16:1CN7 0,02g
Oleic acid, g0,62E
Paul AA, Southgate DAT, Russell J (1990). Amino Acid composition (mg per 100 g food) and fatty acid composition (g per 100 g food). First supplement to McCance and Widdowson's The Composition of Foods. HMSO, London.
8283A
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
Chestnuts WATER g, PROT g, FAT 2,7g, CHO g, F18:1 0,99g
Eicosenic acid, g0,00E
Paul AA, Southgate DAT, Russell J (1990). Amino Acid composition (mg per 100 g food) and fatty acid composition (g per 100 g food). First supplement to McCance and Widdowson's The Composition of Foods. HMSO, London.
8283A
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
Chestnuts WATER g, PROT g, FAT 2,7g, CHO g, F20:1 0g
Erucic acid, g0,00E
Paul AA, Southgate DAT, Russell J (1990). Amino Acid composition (mg per 100 g food) and fatty acid composition (g per 100 g food). First supplement to McCance and Widdowson's The Composition of Foods. HMSO, London.
8283A
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
Chestnuts WATER g, PROT g, FAT 2,7g, CHO g, F22:1CN9 0g
Polyunsaturated fatty acids, g0,68E
Paul AA, Southgate DAT, Russell J (1990). Amino Acid composition (mg per 100 g food) and fatty acid composition (g per 100 g food). First supplement to McCance and Widdowson's The Composition of Foods. HMSO, London.
8283A
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
Chestnuts WATER g, PROT g, FAT 2,7g, CHO g, FAPU 1,08g
Linoleic acid, g0,61E
Paul AA, Southgate DAT, Russell J (1990). Amino Acid composition (mg per 100 g food) and fatty acid composition (g per 100 g food). First supplement to McCance and Widdowson's The Composition of Foods. HMSO, London.
8283A
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
Chestnuts WATER g, PROT g, FAT 2,7g, CHO g, F18:2 0,97g
Linolenic acid, g0,07E
Paul AA, Southgate DAT, Russell J (1990). Amino Acid composition (mg per 100 g food) and fatty acid composition (g per 100 g food). First supplement to McCance and Widdowson's The Composition of Foods. HMSO, London.
8283A
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
Chestnuts WATER g, PROT g, FAT 2,7g, CHO g, F18:3 0,11g
Arachidonic acid , g0,00E
Paul AA, Southgate DAT, Russell J (1990). Amino Acid composition (mg per 100 g food) and fatty acid composition (g per 100 g food). First supplement to McCance and Widdowson's The Composition of Foods. HMSO, London.
8283A
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
Chestnuts WATER g, PROT g, FAT 2,7g, CHO g, F20:4N6 0g
Eicosapentaenoic acid (EPA), g0,00E
Paul AA, Southgate DAT, Russell J (1990). Amino Acid composition (mg per 100 g food) and fatty acid composition (g per 100 g food). First supplement to McCance and Widdowson's The Composition of Foods. HMSO, London.
8283A
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
Chestnuts WATER g, PROT g, FAT 2,7g, CHO g, F20:5N3 0g
Decosahexaenoic acid (DHA), g0,00E
Paul AA, Southgate DAT, Russell J (1990). Amino Acid composition (mg per 100 g food) and fatty acid composition (g per 100 g food). First supplement to McCance and Widdowson's The Composition of Foods. HMSO, London.
8283A
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
Chestnuts WATER g, PROT g, FAT 2,7g, CHO g, F22:6 0g
Other polyunsaturated fatty acids, g0,0086
Componente alimentare ricalcolato/Recalculated food component
AMINO ACIDS
Tryptophan, mg26AO
Carnovale E & Marletta L (2000) Tabelle di Composizione degli Alimenti, Aggiornamento 2000. Istituto Nazionale della Nutrizione, Roma. Ed. Edra.
008520
Threonine, mg109AO
Carnovale E & Marletta L (2000) Tabelle di Composizione degli Alimenti, Aggiornamento 2000. Istituto Nazionale della Nutrizione, Roma. Ed. Edra.
008520
Isoleucine, mg108AO
Carnovale E & Marletta L (2000) Tabelle di Composizione degli Alimenti, Aggiornamento 2000. Istituto Nazionale della Nutrizione, Roma. Ed. Edra.
008520
Leucine, mg171AO
Carnovale E & Marletta L (2000) Tabelle di Composizione degli Alimenti, Aggiornamento 2000. Istituto Nazionale della Nutrizione, Roma. Ed. Edra.
008520
Lysine, mg175AO
Carnovale E & Marletta L (2000) Tabelle di Composizione degli Alimenti, Aggiornamento 2000. Istituto Nazionale della Nutrizione, Roma. Ed. Edra.
008520
Methionine, mg35AO
Carnovale E & Marletta L (2000) Tabelle di Composizione degli Alimenti, Aggiornamento 2000. Istituto Nazionale della Nutrizione, Roma. Ed. Edra.
008520
Cystine, mg73AO
Carnovale E & Marletta L (2000) Tabelle di Composizione degli Alimenti, Aggiornamento 2000. Istituto Nazionale della Nutrizione, Roma. Ed. Edra.
008520
Phenilalanine, mg126AO
Carnovale E & Marletta L (2000) Tabelle di Composizione degli Alimenti, Aggiornamento 2000. Istituto Nazionale della Nutrizione, Roma. Ed. Edra.
008520
Tyrosine, mg93AO
Carnovale E & Marletta L (2000) Tabelle di Composizione degli Alimenti, Aggiornamento 2000. Istituto Nazionale della Nutrizione, Roma. Ed. Edra.
008520
Valine, mg144AO
Carnovale E & Marletta L (2000) Tabelle di Composizione degli Alimenti, Aggiornamento 2000. Istituto Nazionale della Nutrizione, Roma. Ed. Edra.
008520
Arginine, mg154AO
Carnovale E & Marletta L (2000) Tabelle di Composizione degli Alimenti, Aggiornamento 2000. Istituto Nazionale della Nutrizione, Roma. Ed. Edra.
008520
Histidine, mg81AO
Carnovale E & Marletta L (2000) Tabelle di Composizione degli Alimenti, Aggiornamento 2000. Istituto Nazionale della Nutrizione, Roma. Ed. Edra.
008520
Alanine, mg133AO
Carnovale E & Marletta L (2000) Tabelle di Composizione degli Alimenti, Aggiornamento 2000. Istituto Nazionale della Nutrizione, Roma. Ed. Edra.
008520
Aspartic acid, mg556AO
Carnovale E & Marletta L (2000) Tabelle di Composizione degli Alimenti, Aggiornamento 2000. Istituto Nazionale della Nutrizione, Roma. Ed. Edra.
008520
Glutamic acid, mg521AO
Carnovale E & Marletta L (2000) Tabelle di Composizione degli Alimenti, Aggiornamento 2000. Istituto Nazionale della Nutrizione, Roma. Ed. Edra.
008520
Glycine, mg136AO
Carnovale E & Marletta L (2000) Tabelle di Composizione degli Alimenti, Aggiornamento 2000. Istituto Nazionale della Nutrizione, Roma. Ed. Edra.
008520
Proline, mg98AO
Carnovale E & Marletta L (2000) Tabelle di Composizione degli Alimenti, Aggiornamento 2000. Istituto Nazionale della Nutrizione, Roma. Ed. Edra.
008520
Serine, mg123AO
Carnovale E & Marletta L (2000) Tabelle di Composizione degli Alimenti, Aggiornamento 2000. Istituto Nazionale della Nutrizione, Roma. Ed. Edra.
008520
SUGARS
Glucose, gtrBF
Food Standards Agency (2002) McCance and Widdowson's The Composition of Foods, Sixth Summary edition. Cambridge: Royal Society of Chemistry.
10073A
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
Chestnuts WATER 51.7g, PROT 2g, FAT 2.7g, CHO 36.6g, SUGAR 7g, STARCH 29.6g, GLUS TRg
Fructose, gtrBF
Food Standards Agency (2002) McCance and Widdowson's The Composition of Foods, Sixth Summary edition. Cambridge: Royal Society of Chemistry.
10073A
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
Chestnuts WATER 51.7g, PROT 2g, FAT 2.7g, CHO 36.6g, SUGAR 7g, STARCH 29.6g, FRUS TRg
Galactose, g0,0LZ
Logical Zero
Saccarose (MSE), g8,9BF
Food Standards Agency (2002) McCance and Widdowson's The Composition of Foods, Sixth Summary edition. Cambridge: Royal Society of Chemistry.
10073A
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
Chestnuts WATER 51.7g, PROT 2g, FAT 2.7g, CHO 36.6g, SUGAR 7g, STARCH 29.6g, SUCS 7g
Maltose (MSE), g0,0BF
Food Standards Agency (2002) McCance and Widdowson's The Composition of Foods, Sixth Summary edition. Cambridge: Royal Society of Chemistry.
10073A
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
Chestnuts WATER 51.7g, PROT 2g, FAT 2.7g, CHO 36.6g, SUGAR 7g, STARCH 29.6g, MALS 0g
Lactose (MSE), g0,0LZ
Logical Zero