509  WALNUTS, fresh  Juglans regia
Food category: 4003 - dried fruit and seeds
Food ComponentsValueSourceCodeClassNotes
Contained in 100 g / unit
PROXIMATES
Edible part, %5802
Carnovale E & Miuccio F (1989). Tabelle di composizione degli alimenti. Istituto Nazionale della Nutrizione, Roma.
0509
Energy, recalculated, kJ240186
Componente alimentare ricalcolato/Recalculated food component
Energy, Rec with fibre, kJ242986
Componente alimentare ricalcolato/Recalculated food component
Energy, recalculated, kcal58286
Componente alimentare ricalcolato/Recalculated food component
Energy, Rec with fibre, kcal58986
Componente alimentare ricalcolato/Recalculated food component
Total protein, g10,502
Carnovale E & Miuccio F (1989). Tabelle di composizione degli alimenti. Istituto Nazionale della Nutrizione, Roma.
0509
   Animal protein, g0,0LZ
Logical Zero
   Vegetable protein, g10,502
Carnovale E & Miuccio F (1989). Tabelle di composizione degli alimenti. Istituto Nazionale della Nutrizione, Roma.
0509
Total fat, g57,702
Carnovale E & Miuccio F (1989). Tabelle di composizione degli alimenti. Istituto Nazionale della Nutrizione, Roma.
0509
   Animal fat, g0,0LZ
Logical Zero
   Vegetable fat, g57,702
Carnovale E & Miuccio F (1989). Tabelle di composizione degli alimenti. Istituto Nazionale della Nutrizione, Roma.
0509
Cholesterol, mg0LZ
Logical Zero
Available carbohydrates (MSE), g5,502
Carnovale E & Miuccio F (1989). Tabelle di composizione degli alimenti. Istituto Nazionale della Nutrizione, Roma.
0509
   Starch (MSE), g2,102
Carnovale E & Miuccio F (1989). Tabelle di composizione degli alimenti. Istituto Nazionale della Nutrizione, Roma.
0509
   Soluble carbohydrates (MSE), g3,402
Carnovale E & Miuccio F (1989). Tabelle di composizione degli alimenti. Istituto Nazionale della Nutrizione, Roma.
0509
Dietary total fibre, g3,5AO
Carnovale E & Marletta L (2000) Tabelle di Composizione degli Alimenti, Aggiornamento 2000. Istituto Nazionale della Nutrizione, Roma. Ed. Edra.
008560
Alcohol, g0,0LZ
Logical Zero
Water, g19,202
Carnovale E & Miuccio F (1989). Tabelle di composizione degli alimenti. Istituto Nazionale della Nutrizione, Roma.
0509
MINERALS and TRACES ELEMENTS
Iron, mg2,602
Carnovale E & Miuccio F (1989). Tabelle di composizione degli alimenti. Istituto Nazionale della Nutrizione, Roma.
0509
Calcium, mg13102
Carnovale E & Miuccio F (1989). Tabelle di composizione degli alimenti. Istituto Nazionale della Nutrizione, Roma.
0509
Sodium, mg302
Carnovale E & Miuccio F (1989). Tabelle di composizione degli alimenti. Istituto Nazionale della Nutrizione, Roma.
0509
Potassium, mg69003
Fidanza F & Versiglioni N (1989). Tabelle di composizione degli alimenti. Istituto di Scienza dell'Alimentazione. Università degli Studi di Perugia. Ed. Idelson, Napoli.
62246
Original value unchanged
"Noci fresche" WATER 19g, PROT 10.5g, FAT 57.7g, CHO 5.5g, SUGAR 3.4g, STARCH 2.1g
Phosphorus, mg23802
Carnovale E & Miuccio F (1989). Tabelle di composizione degli alimenti. Istituto Nazionale della Nutrizione, Roma.
0509
Zinc, mg3,0003
Fidanza F & Versiglioni N (1989). Tabelle di composizione degli alimenti. Istituto di Scienza dell'Alimentazione. Università degli Studi di Perugia. Ed. Idelson, Napoli.
62246
Original value unchanged
"Noci fresche" WATER 19g, PROT 10.5g, FAT 57.7g, CHO 5.5g, SUGAR 3.4g, STARCH 2.1g
Magnesium, mg13005
Paul AA, Southgate DAT (1988). McCance and Widdowson's The Composition of Foods. Fourth revised and extended edition of MRC special report no. 297. London: Her Majesty's Stationery Office.
8392
Similar food, unchanged values
"Walnuts" WATER 23.5g, PROT 10.6g, FAT 51.5g, CHO 5g, SUGAR 3.2g, STARCH 1.8g
Cupper, mg0,3103
Fidanza F & Versiglioni N (1989). Tabelle di composizione degli alimenti. Istituto di Scienza dell'Alimentazione. Università degli Studi di Perugia. Ed. Idelson, Napoli.
62246
Original value unchanged
"Noci fresche" WATER 19g, PROT 10.5g, FAT 57.7g, CHO 5.5g, SUGAR 3.4g, STARCH 2.1g
Selenium, µg6,0AO
Carnovale E & Marletta L (2000) Tabelle di Composizione degli Alimenti, Aggiornamento 2000. Istituto Nazionale della Nutrizione, Roma. Ed. Edra.
0085702
Similar food, unchanged values
"Noci secche" WATER 3.5g, PROT 14.3g, FAT 68.1g, CHO 5.1g, SUGAR 3.1g, STARCH 1.8g
Chloride, mg2305
Paul AA, Southgate DAT (1988). McCance and Widdowson's The Composition of Foods. Fourth revised and extended edition of MRC special report no. 297. London: Her Majesty's Stationery Office.
8392
Similar food, unchanged values
"Walnuts" WATER 23.5g, PROT 10.6g, FAT 51.5g, CHO 5g, SUGAR 3.2g, STARCH 1.8g
Iodine, µg9BF
Food Standards Agency (2002) McCance and Widdowson's The Composition of Foods, Sixth Summary edition. Cambridge: Royal Society of Chemistry.
10282
Similar food, unchanged values
"Walnuts" WATER 2.8g, PROT 14.7g, FAT 68.5g, CHO 3.3g, SUGAR 2.6g, STARCH 0.7g
Manganese, mg3,40BF
Food Standards Agency (2002) McCance and Widdowson's The Composition of Foods, Sixth Summary edition. Cambridge: Royal Society of Chemistry.
10282
Similar food, unchanged values
"Walnuts" WATER 2.8g, PROT 14.7g, FAT 68.5g, CHO 3.3g, SUGAR 2.6g, STARCH 0.7g
Sulphur, mg10005
Paul AA, Southgate DAT (1988). McCance and Widdowson's The Composition of Foods. Fourth revised and extended edition of MRC special report no. 297. London: Her Majesty's Stationery Office.
8392
Similar food, unchanged values
"Walnuts" WATER 23.5g, PROT 10.6g, FAT 51.5g, CHO 5g, SUGAR 3.2g, STARCH 1.8g
WATER SOLUBLE VITAMINS
Vitamin B1, Thiamin, mg0,5802
Carnovale E & Miuccio F (1989). Tabelle di composizione degli alimenti. Istituto Nazionale della Nutrizione, Roma.
0509
Vitamin B2, Riboflavin, mg0,1702
Carnovale E & Miuccio F (1989). Tabelle di composizione degli alimenti. Istituto Nazionale della Nutrizione, Roma.
0509
Vitamin C, mgtrAO
Carnovale E & Marletta L (2000) Tabelle di Composizione degli Alimenti, Aggiornamento 2000. Istituto Nazionale della Nutrizione, Roma. Ed. Edra.
008560
Niacin, mg0,8002
Carnovale E & Miuccio F (1989). Tabelle di composizione degli alimenti. Istituto Nazionale della Nutrizione, Roma.
0509
Vitamin B6, mg0,7305
Paul AA, Southgate DAT (1988). McCance and Widdowson's The Composition of Foods. Fourth revised and extended edition of MRC special report no. 297. London: Her Majesty's Stationery Office.
8392
Similar food, unchanged values
"Walnuts" WATER 23.5g, PROT 10.6g, FAT 51.5g, CHO 5g, SUGAR 3.2g, STARCH 1.8g
Total folate, µg6605
Paul AA, Southgate DAT (1988). McCance and Widdowson's The Composition of Foods. Fourth revised and extended edition of MRC special report no. 297. London: Her Majesty's Stationery Office.
8392
Similar food, unchanged values
"Walnuts" WATER 23.5g, PROT 10.6g, FAT 51.5g, CHO 5g, SUGAR 3.2g, STARCH 1.8g
Pantotenic acid, mg0,9005
Paul AA, Southgate DAT (1988). McCance and Widdowson's The Composition of Foods. Fourth revised and extended edition of MRC special report no. 297. London: Her Majesty's Stationery Office.
8392
Similar food, unchanged values
"Walnuts" WATER 23.5g, PROT 10.6g, FAT 51.5g, CHO 5g, SUGAR 3.2g, STARCH 1.8g
Biotin, µg2,005
Paul AA, Southgate DAT (1988). McCance and Widdowson's The Composition of Foods. Fourth revised and extended edition of MRC special report no. 297. London: Her Majesty's Stationery Office.
8392
Similar food, unchanged values
"Walnuts" WATER 23.5g, PROT 10.6g, FAT 51.5g, CHO 5g, SUGAR 3.2g, STARCH 1.8g
Vitamin B12, µg0,0LZ
Logical Zero
FAT SOLUBLE VITAMINS
Retinol equivalent
   Retinol eq. (RE), µg602
Carnovale E & Miuccio F (1989). Tabelle di composizione degli alimenti. Istituto Nazionale della Nutrizione, Roma.
0509
   Retinol, µg0LZ
Logical Zero
   ß-carotene eq., µg3602
Carnovale E & Miuccio F (1989). Tabelle di composizione degli alimenti. Istituto Nazionale della Nutrizione, Roma.
05093B
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), mg4,00AO
Carnovale E & Marletta L (2000) Tabelle di Composizione degli Alimenti, Aggiornamento 2000. Istituto Nazionale della Nutrizione, Roma. Ed. Edra.
0085702
Similar food, unchanged values
"Noci secche" WATER 3.5g, PROT 14.3g, FAT 68.1g, CHO 5.1g, SUGAR 3.1g, STARCH 1.8g
Vitamin D, µg0,00LZ
Logical Zero
Vitamin K, µg2,70DI
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
121552
Similar food, unchanged values
"Nuts, walnuts, english" WATER 4.07g, PROT 15.23g, FAT 65.21g, CHO 13.71g, SUGAR 2.61g
FATTY ACIDS
Saturated fatty acids, g4,72AO
Carnovale E & Marletta L (2000) Tabelle di Composizione degli Alimenti, Aggiornamento 2000. Istituto Nazionale della Nutrizione, Roma. Ed. Edra.
85703A
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
Noci, Secche WATER 3.5g, PROT 14.3g, FAT 68.1g, CHO 5.1g, SUGAR 3.1g, STARCH 1.8g, FASAT 5.57g
Sum of butyric, caproic, caprylic and capric acid, g0,00AO
Carnovale E & Marletta L (2000) Tabelle di Composizione degli Alimenti, Aggiornamento 2000. Istituto Nazionale della Nutrizione, Roma. Ed. Edra.
85703A
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
Noci, Secche WATER 3.5g, PROT 14.3g, FAT 68.1g, CHO 5.1g, SUGAR 3.1g, STARCH 1.8g, F4-10:0 0g
Lauric acid, g0,00AO
Carnovale E & Marletta L (2000) Tabelle di Composizione degli Alimenti, Aggiornamento 2000. Istituto Nazionale della Nutrizione, Roma. Ed. Edra.
85703A
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
Noci, Secche WATER 3,5g, PROT 14,3g, FAT 68,1g, CHO 5,1g, SUGAR 3,1g, STARCH 1,8g, F12:0 0g
Myristic acid, g0,47AO
Carnovale E & Marletta L (2000) Tabelle di Composizione degli Alimenti, Aggiornamento 2000. Istituto Nazionale della Nutrizione, Roma. Ed. Edra.
85703A
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
Noci, Secche WATER 3,5g, PROT 14,3g, FAT 68,1g, CHO 5,1g, SUGAR 3,1g, STARCH 1,8g, F14:0 0,56g
Palmitic acid, g3,07AO
Carnovale E & Marletta L (2000) Tabelle di Composizione degli Alimenti, Aggiornamento 2000. Istituto Nazionale della Nutrizione, Roma. Ed. Edra.
85703A
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
Noci, Secche WATER 3,5g, PROT 14,3g, FAT 68,1g, CHO 5,1g, SUGAR 3,1g, STARCH 1,8g, F16:0 3,62g
Stearic acid, g0,89AO
Carnovale E & Marletta L (2000) Tabelle di Composizione degli Alimenti, Aggiornamento 2000. Istituto Nazionale della Nutrizione, Roma. Ed. Edra.
85703A
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
Noci, Secche WATER 3,5g, PROT 14,3g, FAT 68,1g, CHO 5,1g, SUGAR 3,1g, STARCH 1,8g, F18:0 1,05g
Arachidic acid, g0,29AO
Carnovale E & Marletta L (2000) Tabelle di Composizione degli Alimenti, Aggiornamento 2000. Istituto Nazionale della Nutrizione, Roma. Ed. Edra.
85703A
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
Noci, Secche WATER 3,5g, PROT 14,3g, FAT 68,1g, CHO 5,1g, SUGAR 3,1g, STARCH 1,8g, F20:0 0,34g
Behenic acid, g0,00AO
Carnovale E & Marletta L (2000) Tabelle di Composizione degli Alimenti, Aggiornamento 2000. Istituto Nazionale della Nutrizione, Roma. Ed. Edra.
85703A
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
Noci, Secche WATER 3,5g, PROT 14,3g, FAT 68,1g, CHO 5,1g, SUGAR 3,1g, STARCH 1,8g, F22:0 0g
Monounsaturated fatty acids, g8,08AO
Carnovale E & Marletta L (2000) Tabelle di Composizione degli Alimenti, Aggiornamento 2000. Istituto Nazionale della Nutrizione, Roma. Ed. Edra.
85703A
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
Noci, Secche WATER 3,5g, PROT 14,3g, FAT 68,1g, CHO 5,1g, SUGAR 3,1g, STARCH 1,8g, FAMS 9,54g
Myristoleic acid, g0,00AO
Carnovale E & Marletta L (2000) Tabelle di Composizione degli Alimenti, Aggiornamento 2000. Istituto Nazionale della Nutrizione, Roma. Ed. Edra.
85703A
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
Noci, Secche WATER 3,5g, PROT 14,3g, FAT 68,1g, CHO 5,1g, SUGAR 3,1g, STARCH 1,8g, F14:1CN5 0g
Palmitoleic acid, g0,14AO
Carnovale E & Marletta L (2000) Tabelle di Composizione degli Alimenti, Aggiornamento 2000. Istituto Nazionale della Nutrizione, Roma. Ed. Edra.
85703A
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
Noci, Secche WATER 3,5g, PROT 14,3g, FAT 68,1g, CHO 5,1g, SUGAR 3,1g, STARCH 1,8g, F16:1CN7 0,16g
Oleic acid, g7,95AO
Carnovale E & Marletta L (2000) Tabelle di Composizione degli Alimenti, Aggiornamento 2000. Istituto Nazionale della Nutrizione, Roma. Ed. Edra.
85703A
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
Noci, Secche WATER 3,5g, PROT 14,3g, FAT 68,1g, CHO 5,1g, SUGAR 3,1g, STARCH 1,8g, F18:1 9,38g
Eicosenic acid, g0,00AO
Carnovale E & Marletta L (2000) Tabelle di Composizione degli Alimenti, Aggiornamento 2000. Istituto Nazionale della Nutrizione, Roma. Ed. Edra.
85703A
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
Noci, Secche WATER 3,5g, PROT 14,3g, FAT 68,1g, CHO 5,1g, SUGAR 3,1g, STARCH 1,8g, F20:1 0g
Erucic acid, g0,00AO
Carnovale E & Marletta L (2000) Tabelle di Composizione degli Alimenti, Aggiornamento 2000. Istituto Nazionale della Nutrizione, Roma. Ed. Edra.
85703A
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
Noci, Secche WATER 3,5g, PROT 14,3g, FAT 68,1g, CHO 5,1g, SUGAR 3,1g, STARCH 1,8g, F22:1CN9 0g
Polyunsaturated fatty acids, g34,45AO
Carnovale E & Marletta L (2000) Tabelle di Composizione degli Alimenti, Aggiornamento 2000. Istituto Nazionale della Nutrizione, Roma. Ed. Edra.
85703A
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
Noci, Secche WATER 3,5g, PROT 14,3g, FAT 68,1g, CHO 5,1g, SUGAR 3,1g, STARCH 1,8g, FAPU 40,66g
Linoleic acid, g28,83AO
Carnovale E & Marletta L (2000) Tabelle di Composizione degli Alimenti, Aggiornamento 2000. Istituto Nazionale della Nutrizione, Roma. Ed. Edra.
85703A
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
Noci, Secche WATER 3,5g, PROT 14,3g, FAT 68,1g, CHO 5,1g, SUGAR 3,1g, STARCH 1,8g, F18:2 34,02g
Linolenic acid, g5,63AO
Carnovale E & Marletta L (2000) Tabelle di Composizione degli Alimenti, Aggiornamento 2000. Istituto Nazionale della Nutrizione, Roma. Ed. Edra.
85703A
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
Noci, Secche WATER 3,5g, PROT 14,3g, FAT 68,1g, CHO 5,1g, SUGAR 3,1g, STARCH 1,8g, F18:3 6,64g
Arachidonic acid , g0,00AO
Carnovale E & Marletta L (2000) Tabelle di Composizione degli Alimenti, Aggiornamento 2000. Istituto Nazionale della Nutrizione, Roma. Ed. Edra.
85703A
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
Noci, Secche WATER 3,5g, PROT 14,3g, FAT 68,1g, CHO 5,1g, SUGAR 3,1g, STARCH 1,8g, F20:4N6 0g
Eicosapentaenoic acid (EPA), g0,00AO
Carnovale E & Marletta L (2000) Tabelle di Composizione degli Alimenti, Aggiornamento 2000. Istituto Nazionale della Nutrizione, Roma. Ed. Edra.
85703A
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
Noci, Secche WATER 3,5g, PROT 14,3g, FAT 68,1g, CHO 5,1g, SUGAR 3,1g, STARCH 1,8g, F20:5N3 0g
Decosahexaenoic acid (DHA), g0,00AO
Carnovale E & Marletta L (2000) Tabelle di Composizione degli Alimenti, Aggiornamento 2000. Istituto Nazionale della Nutrizione, Roma. Ed. Edra.
85703A
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
Noci, Secche WATER 3,5g, PROT 14,3g, FAT 68,1g, CHO 5,1g, SUGAR 3,1g, STARCH 1,8g, F22:6 0g
Other polyunsaturated fatty acids, g0,0086
Componente alimentare ricalcolato/Recalculated food component
AMINO ACIDS
Tryptophan, mg76AO
Carnovale E & Marletta L (2000) Tabelle di Composizione degli Alimenti, Aggiornamento 2000. Istituto Nazionale della Nutrizione, Roma. Ed. Edra.
85703A
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
Noci, Secche WATER 3,5g, PROT 14,3g, FAT 68,1g, CHO 5,1g, SUGAR 3,1g, STARCH 1,8g, TRP 104mg
Threonine, mg329AO
Carnovale E & Marletta L (2000) Tabelle di Composizione degli Alimenti, Aggiornamento 2000. Istituto Nazionale della Nutrizione, Roma. Ed. Edra.
85703A
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
Noci, Secche WATER 3,5g, PROT 14,3g, FAT 68,1g, CHO 5,1g, SUGAR 3,1g, STARCH 1,8g, THR 448mg
Isoleucine, mg457AO
Carnovale E & Marletta L (2000) Tabelle di Composizione degli Alimenti, Aggiornamento 2000. Istituto Nazionale della Nutrizione, Roma. Ed. Edra.
85703A
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
Noci, Secche WATER 3,5g, PROT 14,3g, FAT 68,1g, CHO 5,1g, SUGAR 3,1g, STARCH 1,8g, ILE 623mg
Leucine, mg742AO
Carnovale E & Marletta L (2000) Tabelle di Composizione degli Alimenti, Aggiornamento 2000. Istituto Nazionale della Nutrizione, Roma. Ed. Edra.
85703A
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
Noci, Secche WATER 3,5g, PROT 14,3g, FAT 68,1g, CHO 5,1g, SUGAR 3,1g, STARCH 1,8g, LEU 1011mg
Lysine, mg286AO
Carnovale E & Marletta L (2000) Tabelle di Composizione degli Alimenti, Aggiornamento 2000. Istituto Nazionale della Nutrizione, Roma. Ed. Edra.
85703A
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
Noci, Secche WATER 3,5g, PROT 14,3g, FAT 68,1g, CHO 5,1g, SUGAR 3,1g, STARCH 1,8g, LYS 389mg
Methionine, mg202AO
Carnovale E & Marletta L (2000) Tabelle di Composizione degli Alimenti, Aggiornamento 2000. Istituto Nazionale della Nutrizione, Roma. Ed. Edra.
85703A
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
Noci, Secche WATER 3,5g, PROT 14,3g, FAT 68,1g, CHO 5,1g, SUGAR 3,1g, STARCH 1,8g, MET 275mg
Cystine, mg159AO
Carnovale E & Marletta L (2000) Tabelle di Composizione degli Alimenti, Aggiornamento 2000. Istituto Nazionale della Nutrizione, Roma. Ed. Edra.
85703A
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
Noci, Secche WATER 3,5g, PROT 14,3g, FAT 68,1g, CHO 5,1g, SUGAR 3,1g, STARCH 1,8g, CYS 217mg
Phenilalanine, mg471AO
Carnovale E & Marletta L (2000) Tabelle di Composizione degli Alimenti, Aggiornamento 2000. Istituto Nazionale della Nutrizione, Roma. Ed. Edra.
85703A
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
Noci, Secche WATER 3,5g, PROT 14,3g, FAT 68,1g, CHO 5,1g, SUGAR 3,1g, STARCH 1,8g, PHE 642mg
Tyrosine, mg333AO
Carnovale E & Marletta L (2000) Tabelle di Composizione degli Alimenti, Aggiornamento 2000. Istituto Nazionale della Nutrizione, Roma. Ed. Edra.
85703A
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
Noci, Secche WATER 3,5g, PROT 14,3g, FAT 68,1g, CHO 5,1g, SUGAR 3,1g, STARCH 1,8g, TYR 453mg
Valine, mg547AO
Carnovale E & Marletta L (2000) Tabelle di Composizione degli Alimenti, Aggiornamento 2000. Istituto Nazionale della Nutrizione, Roma. Ed. Edra.
85703A
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
Noci, Secche WATER 3,5g, PROT 14,3g, FAT 68,1g, CHO 5,1g, SUGAR 3,1g, STARCH 1,8g, VAL 745mg
Arginine, mg1471AO
Carnovale E & Marletta L (2000) Tabelle di Composizione degli Alimenti, Aggiornamento 2000. Istituto Nazionale della Nutrizione, Roma. Ed. Edra.
85703A
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
Noci, Secche WATER 3,5g, PROT 14,3g, FAT 68,1g, CHO 5,1g, SUGAR 3,1g, STARCH 1,8g, ARG 2003mg
Histidine, mg253AO
Carnovale E & Marletta L (2000) Tabelle di Composizione degli Alimenti, Aggiornamento 2000. Istituto Nazionale della Nutrizione, Roma. Ed. Edra.
85703A
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
Noci, Secche WATER 3,5g, PROT 14,3g, FAT 68,1g, CHO 5,1g, SUGAR 3,1g, STARCH 1,8g, HIS 345mg
Alanine, mg454AO
Carnovale E & Marletta L (2000) Tabelle di Composizione degli Alimenti, Aggiornamento 2000. Istituto Nazionale della Nutrizione, Roma. Ed. Edra.
85703A
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
Noci, Secche WATER 3,5g, PROT 14,3g, FAT 68,1g, CHO 5,1g, SUGAR 3,1g, STARCH 1,8g, ALA 618mg
Aspartic acid, mg1035AO
Carnovale E & Marletta L (2000) Tabelle di Composizione degli Alimenti, Aggiornamento 2000. Istituto Nazionale della Nutrizione, Roma. Ed. Edra.
85703A
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
Noci, Secche WATER 3,5g, PROT 14,3g, FAT 68,1g, CHO 5,1g, SUGAR 3,1g, STARCH 1,8g, ASP 1409mg
Glutamic acid, mg2056AO
Carnovale E & Marletta L (2000) Tabelle di Composizione degli Alimenti, Aggiornamento 2000. Istituto Nazionale della Nutrizione, Roma. Ed. Edra.
85703A
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
Noci, Secche WATER 3,5g, PROT 14,3g, FAT 68,1g, CHO 5,1g, SUGAR 3,1g, STARCH 1,8g, GLU 2800mg
Glycine, mg513AO
Carnovale E & Marletta L (2000) Tabelle di Composizione degli Alimenti, Aggiornamento 2000. Istituto Nazionale della Nutrizione, Roma. Ed. Edra.
85703A
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
Noci, Secche WATER 3,5g, PROT 14,3g, FAT 68,1g, CHO 5,1g, SUGAR 3,1g, STARCH 1,8g, GLY 698mg
Proline, mg474AO
Carnovale E & Marletta L (2000) Tabelle di Composizione degli Alimenti, Aggiornamento 2000. Istituto Nazionale della Nutrizione, Roma. Ed. Edra.
85703A
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
Noci, Secche WATER 3,5g, PROT 14,3g, FAT 68,1g, CHO 5,1g, SUGAR 3,1g, STARCH 1,8g, PRO 645mg
Serine, mg539AO
Carnovale E & Marletta L (2000) Tabelle di Composizione degli Alimenti, Aggiornamento 2000. Istituto Nazionale della Nutrizione, Roma. Ed. Edra.
85703A
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
Noci, Secche WATER 3,5g, PROT 14,3g, FAT 68,1g, CHO 5,1g, SUGAR 3,1g, STARCH 1,8g, SER 734mg
SUGARS
Glucose, g0,3BF
Food Standards Agency (2002) McCance and Widdowson's The Composition of Foods, Sixth Summary edition. Cambridge: Royal Society of Chemistry.
10283A
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
Walnuts WATER 2.8g, PROT 14.7g, FAT 68.5g, CHO 3.3g, SUGAR 2.6g, STARCH 0.7g, GLUS 0.2g
Fructose, g0,3BF
Food Standards Agency (2002) McCance and Widdowson's The Composition of Foods, Sixth Summary edition. Cambridge: Royal Society of Chemistry.
10283A
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
Walnuts WATER 2.8g, PROT 14.7g, FAT 68.5g, CHO 3.3g, SUGAR 2.6g, STARCH 0.7g, FRUS 0.2g
Galactose, g0,0LZ
Logical Zero
Saccarose (MSE), g2,9BF
Food Standards Agency (2002) McCance and Widdowson's The Composition of Foods, Sixth Summary edition. Cambridge: Royal Society of Chemistry.
10283A
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
Walnuts WATER 2.8g, PROT 14.7g, FAT 68.5g, CHO 3.3g, SUGAR 2.6g, STARCH 0.7g, SUCS 2.2g
Maltose (MSE), g0,0BF
Food Standards Agency (2002) McCance and Widdowson's The Composition of Foods, Sixth Summary edition. Cambridge: Royal Society of Chemistry.
10283A
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
Walnuts WATER 2.8g, PROT 14.7g, FAT 68.5g, CHO 3.3g, SUGAR 2.6g, STARCH 0.7g, MALS 0g
Lactose (MSE), g0,0LZ
Logical Zero