700606  PISTACHIO NUTS, fresh  Pistacia vera
Food Note: Nome Originale: "Pistachio, immature nuts"
Food category: 4003 - dried fruit and seeds
Food ComponentsValueSourceCodeClassNotes
Contained in 100 g / unit
PROXIMATES
Edible part, %10051
Polacchi W, McHargue JS, Perloff BP (1982). Food Composition Tables for Near East. Food and Agricolture Organization of the United Nations (FAO) and the U.S. Department of Agriculture (USDA).
243per il frutto intero: P.E.=64
Energy, recalculated, kJ168686
Componente alimentare ricalcolato/Recalculated food component
Energy, Rec with fibre, kJ169886
Componente alimentare ricalcolato/Recalculated food component
Energy, recalculated, kcal40686
Componente alimentare ricalcolato/Recalculated food component
Energy, Rec with fibre, kcal40986
Componente alimentare ricalcolato/Recalculated food component
Total protein, g12,851
Polacchi W, McHargue JS, Perloff BP (1982). Food Composition Tables for Near East. Food and Agricolture Organization of the United Nations (FAO) and the U.S. Department of Agriculture (USDA).
243
   Animal protein, g0,0LZ
Logical Zero
   Vegetable protein, g12,851
Polacchi W, McHargue JS, Perloff BP (1982). Food Composition Tables for Near East. Food and Agricolture Organization of the United Nations (FAO) and the U.S. Department of Agriculture (USDA).
243
Total fat, g32,651
Polacchi W, McHargue JS, Perloff BP (1982). Food Composition Tables for Near East. Food and Agricolture Organization of the United Nations (FAO) and the U.S. Department of Agriculture (USDA).
243
   Animal fat, g0,0LZ
Logical Zero
   Vegetable fat, g32,651
Polacchi W, McHargue JS, Perloff BP (1982). Food Composition Tables for Near East. Food and Agricolture Organization of the United Nations (FAO) and the U.S. Department of Agriculture (USDA).
243
Cholesterol, mg0LZ
Logical Zero
Available carbohydrates (MSE), g16,451
Polacchi W, McHargue JS, Perloff BP (1982). Food Composition Tables for Near East. Food and Agricolture Organization of the United Nations (FAO) and the U.S. Department of Agriculture (USDA).
243
   Starch (MSE), g7,3AO
Carnovale E & Marletta L (2000) Tabelle di Composizione degli Alimenti, Aggiornamento 2000. Istituto Nazionale della Nutrizione, Roma. Ed. Edra.
0086003A
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
"Pistacchi" WATER 3.9g, PROT 18.1g, FAT 56.1g, CHO 8.1g, SUGAR 4.5g, STARCH 3.3g (3.6g monosaccaridi)
   Soluble carbohydrates (MSE), g9,1AO
Carnovale E & Marletta L (2000) Tabelle di Composizione degli Alimenti, Aggiornamento 2000. Istituto Nazionale della Nutrizione, Roma. Ed. Edra.
0086003A
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
"Pistacchi" WATER 3.9g, PROT 18.1g, FAT 56.1g, CHO 8.1g, SUGAR 4.5g, STARCH 3.3g
Dietary total fibre, g1,551
Polacchi W, McHargue JS, Perloff BP (1982). Food Composition Tables for Near East. Food and Agricolture Organization of the United Nations (FAO) and the U.S. Department of Agriculture (USDA).
243espressa come fibra totale
Alcohol, g0,0LZ
Logical Zero
Water, g35,251
Polacchi W, McHargue JS, Perloff BP (1982). Food Composition Tables for Near East. Food and Agricolture Organization of the United Nations (FAO) and the U.S. Department of Agriculture (USDA).
243
MINERALS and TRACES ELEMENTS
Iron, mg2,851
Polacchi W, McHargue JS, Perloff BP (1982). Food Composition Tables for Near East. Food and Agricolture Organization of the United Nations (FAO) and the U.S. Department of Agriculture (USDA).
243
Calcium, mg6551
Polacchi W, McHargue JS, Perloff BP (1982). Food Composition Tables for Near East. Food and Agricolture Organization of the United Nations (FAO) and the U.S. Department of Agriculture (USDA).
243
Sodium, mg951
Polacchi W, McHargue JS, Perloff BP (1982). Food Composition Tables for Near East. Food and Agricolture Organization of the United Nations (FAO) and the U.S. Department of Agriculture (USDA).
243
Potassium, mg50151
Polacchi W, McHargue JS, Perloff BP (1982). Food Composition Tables for Near East. Food and Agricolture Organization of the United Nations (FAO) and the U.S. Department of Agriculture (USDA).
243
Phosphorus, mg16451
Polacchi W, McHargue JS, Perloff BP (1982). Food Composition Tables for Near East. Food and Agricolture Organization of the United Nations (FAO) and the U.S. Department of Agriculture (USDA).
243
Zinc, mg2,37AO
Carnovale E & Marletta L (2000) Tabelle di Composizione degli Alimenti, Aggiornamento 2000. Istituto Nazionale della Nutrizione, Roma. Ed. Edra.
0086002
Similar food, unchanged values
"Pistacchi" WATER 3.9g, PROT 18.1g, FAT 56.1g, CHO 8.1g, SUGAR 4.5g, STARCH 3.3g
Magnesium, mg158AO
Carnovale E & Marletta L (2000) Tabelle di Composizione degli Alimenti, Aggiornamento 2000. Istituto Nazionale della Nutrizione, Roma. Ed. Edra.
0086002
Similar food, unchanged values
"Pistacchi" WATER 3.9g, PROT 18.1g, FAT 56.1g, CHO 8.1g, SUGAR 4.5g, STARCH 3.3g
Cupper, mg0,75AO
Carnovale E & Marletta L (2000) Tabelle di Composizione degli Alimenti, Aggiornamento 2000. Istituto Nazionale della Nutrizione, Roma. Ed. Edra.
0086002
Similar food, unchanged values
"Pistacchi" WATER 3.9g, PROT 18.1g, FAT 56.1g, CHO 8.1g, SUGAR 4.5g, STARCH 3.3g
Selenium, µg8,0AO
Carnovale E & Marletta L (2000) Tabelle di Composizione degli Alimenti, Aggiornamento 2000. Istituto Nazionale della Nutrizione, Roma. Ed. Edra.
0086002
Similar food, unchanged values
"Pistacchi" WATER 3.9g, PROT 18.1g, FAT 56.1g, CHO 8.1g, SUGAR 4.5g, STARCH 3.3g
Chloride, mg7BF
Food Standards Agency (2002) McCance and Widdowson's The Composition of Foods, Sixth Summary edition. Cambridge: Royal Society of Chemistry.
10182
Similar food, unchanged values
"Peanuts, plain" WATER 6.3g, PROT 25.6g, FAT 46.1g, CHO 12.5g, SUGAR 6.2g, STARCH 6.3g
Iodine, µg6DM
ANSES/Ciqual French food composition table version 2012
2
Similar food, unchanged values
"Pistachio nut, roasted, salted" WATER 1.97g, PROT 24.9g, FAT 46.4g, CHO 12g, SUGAR 5.4g, STARCH 2.05g
Manganese, mg1,20DI
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
121512
Similar food, unchanged values
"Nuts, pistachio nuts, raw" WATER 3.91g, PROT 20.27g, FAT 45.39g, CHO 27.51g, SUGAR 7.66g, STARCH 1.67g
Sulphur, mg160DO
NUTTAB 2010 - Food Standards Australia New Zealand - http://www.foodstandards.gov.au/science/monitoringnutrients/nutrientables/pages/default.aspx
11B101672
Similar food, unchanged values
"Nut, pistachio, unsalted" WATER 3.8g, PROT 19.7g, FAT 50.6g, CHO 6.8g, SUGAR 5.9g, STARCH 0.9g
WATER SOLUBLE VITAMINS
Vitamin B1, Thiamin, mg0,5051
Polacchi W, McHargue JS, Perloff BP (1982). Food Composition Tables for Near East. Food and Agricolture Organization of the United Nations (FAO) and the U.S. Department of Agriculture (USDA).
243
Vitamin B2, Riboflavin, mg0,3051
Polacchi W, McHargue JS, Perloff BP (1982). Food Composition Tables for Near East. Food and Agricolture Organization of the United Nations (FAO) and the U.S. Department of Agriculture (USDA).
243
Vitamin C, mg151
Polacchi W, McHargue JS, Perloff BP (1982). Food Composition Tables for Near East. Food and Agricolture Organization of the United Nations (FAO) and the U.S. Department of Agriculture (USDA).
243
Niacin, mg1,0051
Polacchi W, McHargue JS, Perloff BP (1982). Food Composition Tables for Near East. Food and Agricolture Organization of the United Nations (FAO) and the U.S. Department of Agriculture (USDA).
243
Vitamin B6, mg1,70DI
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
121512
Similar food, unchanged values
"Nuts, pistachio nuts, raw" WATER 3.91g, PROT 20.27g, FAT 45.39g, CHO 27.51g, SUGAR 7.66g, STARCH 1.67g
Total folate, µg51DI
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
121512
Similar food, unchanged values
"Nuts, pistachio nuts, raw" WATER 3.91g, PROT 20.27g, FAT 45.39g, CHO 27.51g, SUGAR 7.66g, STARCH 1.67g
Pantotenic acid, mg0,52DI
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
121512
Similar food, unchanged values
"Nuts, pistachio nuts, raw" WATER 3.91g, PROT 20.27g, FAT 45.39g, CHO 27.51g, SUGAR 7.66g, STARCH 1.67g
Biotin, µg30,0DO
NUTTAB 2010 - Food Standards Australia New Zealand - http://www.foodstandards.gov.au/science/monitoringnutrients/nutrientables/pages/default.aspx
11B101672
Similar food, unchanged values
"Nut, pistachio, unsalted" WATER 3.8g, PROT 19.7g, FAT 50.6g, CHO 6.8g, SUGAR 5.9g, STARCH 0.9g
Vitamin B12, µg0,0LZ
Logical Zero
FAT SOLUBLE VITAMINS
Retinol equivalent
   Retinol eq. (RE), µg8751
Polacchi W, McHargue JS, Perloff BP (1982). Food Composition Tables for Near East. Food and Agricolture Organization of the United Nations (FAO) and the U.S. Department of Agriculture (USDA).
2433B
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
   Retinol, µg0LZ
Logical Zero
   ß-carotene eq., µg52251
Polacchi W, McHargue JS, Perloff BP (1982). Food Composition Tables for Near East. Food and Agricolture Organization of the United Nations (FAO) and the U.S. Department of Agriculture (USDA).
243espressa come beta-carotene equivalente
Vitamin E (ATE), mg4,57DI
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
121512
Similar food, unchanged values
"Nuts, pistachio nuts, raw" WATER 3.91g, PROT 20.27g, FAT 45.39g, CHO 27.51g, SUGAR 7.66g, STARCH 1.67g, TOCPHA 2.30mg, TOCPHG 22.60mg, TOCPHD 0.8mg
Vitamin D, µg0,00LZ
Logical Zero
Vitamin K, µg60,00DB
SOUCI-FACHMANN-KRAUT. Food composition and nutrition tables. Medpharm online database edited by Deutschen Forschungsanstalt für Lebensmittelchemie, Garching. Internet: www.dfal.de based on the 6th edition, revised by Eva Kirchhoff Last update: January 200
2
Similar food, unchanged values
"Pistachio [Pistacia Vera L.]" WATER 5.90g, PROT 20.8g, FAT 51.6g, CHO 11.6g
FATTY ACIDS
Saturated fatty acids, g3,26AO
Carnovale E & Marletta L (2000) Tabelle di Composizione degli Alimenti, Aggiornamento 2000. Istituto Nazionale della Nutrizione, Roma. Ed. Edra.
0086003A
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
Pistacchi WATER 3.9g, PROT 18.1g, FAT 56.1g, CHO 8.1g, SUGAR 4.5g, STARCH 3.3g, FASAT 5.61g
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.
0086003A
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
Pistacchi WATER 3.9g, PROT 18.1g, FAT 56.1g, CHO 8.1g, SUGAR 4.5g, STARCH 3.3g, 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.
0086003A
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
Pistacchi WATER 3,9g, PROT 18,1g, FAT 56,1g, CHO 8,1g, SUGAR 4,5g, STARCH 3,3g, F12:0 0g
Myristic acid, g0,00AO
Carnovale E & Marletta L (2000) Tabelle di Composizione degli Alimenti, Aggiornamento 2000. Istituto Nazionale della Nutrizione, Roma. Ed. Edra.
0086003A
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
Pistacchi WATER 3,9g, PROT 18,1g, FAT 56,1g, CHO 8,1g, SUGAR 4,5g, STARCH 3,3g, F14:0 0g
Palmitic acid, g2,61AO
Carnovale E & Marletta L (2000) Tabelle di Composizione degli Alimenti, Aggiornamento 2000. Istituto Nazionale della Nutrizione, Roma. Ed. Edra.
0086003A
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
Pistacchi WATER 3,9g, PROT 18,1g, FAT 56,1g, CHO 8,1g, SUGAR 4,5g, STARCH 3,3g, F16:0 4,49g
Stearic acid, g0,65AO
Carnovale E & Marletta L (2000) Tabelle di Composizione degli Alimenti, Aggiornamento 2000. Istituto Nazionale della Nutrizione, Roma. Ed. Edra.
0086003A
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
Pistacchi WATER 3,9g, PROT 18,1g, FAT 56,1g, CHO 8,1g, SUGAR 4,5g, STARCH 3,3g, F18:0 1,12g
Arachidic acid, g0,00AO
Carnovale E & Marletta L (2000) Tabelle di Composizione degli Alimenti, Aggiornamento 2000. Istituto Nazionale della Nutrizione, Roma. Ed. Edra.
0086003A
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
Pistacchi WATER 3,9g, PROT 18,1g, FAT 56,1g, CHO 8,1g, SUGAR 4,5g, STARCH 3,3g, F20:0 0g
Behenic acid, g0,00AO
Carnovale E & Marletta L (2000) Tabelle di Composizione degli Alimenti, Aggiornamento 2000. Istituto Nazionale della Nutrizione, Roma. Ed. Edra.
0086003A
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
Pistacchi WATER 3,9g, PROT 18,1g, FAT 56,1g, CHO 8,1g, SUGAR 4,5g, STARCH 3,3g, F22:0 0g
Monounsaturated fatty acids, g21,19AO
Carnovale E & Marletta L (2000) Tabelle di Composizione degli Alimenti, Aggiornamento 2000. Istituto Nazionale della Nutrizione, Roma. Ed. Edra.
0086003A
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
Pistacchi WATER 3,9g, PROT 18,1g, FAT 56,1g, CHO 8,1g, SUGAR 4,5g, STARCH 3,3g, FAMS 36,47g
Myristoleic acid, g0,00AO
Carnovale E & Marletta L (2000) Tabelle di Composizione degli Alimenti, Aggiornamento 2000. Istituto Nazionale della Nutrizione, Roma. Ed. Edra.
0086003A
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
Pistacchi WATER 3,9g, PROT 18,1g, FAT 56,1g, CHO 8,1g, SUGAR 4,5g, STARCH 3,3g, F14:1CN5 0g
Palmitoleic acid, g0,00AO
Carnovale E & Marletta L (2000) Tabelle di Composizione degli Alimenti, Aggiornamento 2000. Istituto Nazionale della Nutrizione, Roma. Ed. Edra.
0086003A
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
Pistacchi WATER 3,9g, PROT 18,1g, FAT 56,1g, CHO 8,1g, SUGAR 4,5g, STARCH 3,3g, F16:1CN7 0g
Oleic acid, g21,19AO
Carnovale E & Marletta L (2000) Tabelle di Composizione degli Alimenti, Aggiornamento 2000. Istituto Nazionale della Nutrizione, Roma. Ed. Edra.
0086003A
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
Pistacchi WATER 3,9g, PROT 18,1g, FAT 56,1g, CHO 8,1g, SUGAR 4,5g, STARCH 3,3g, F18:1 36,47g
Eicosenic acid, g0,00AO
Carnovale E & Marletta L (2000) Tabelle di Composizione degli Alimenti, Aggiornamento 2000. Istituto Nazionale della Nutrizione, Roma. Ed. Edra.
0086003A
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
Pistacchi WATER 3,9g, PROT 18,1g, FAT 56,1g, CHO 8,1g, SUGAR 4,5g, STARCH 3,3g, 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.
0086003A
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
Pistacchi WATER 3,9g, PROT 18,1g, FAT 56,1g, CHO 8,1g, SUGAR 4,5g, STARCH 3,3g, F22:1CN9 0g
Polyunsaturated fatty acids, g6,20AO
Carnovale E & Marletta L (2000) Tabelle di Composizione degli Alimenti, Aggiornamento 2000. Istituto Nazionale della Nutrizione, Roma. Ed. Edra.
0086003A
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
Pistacchi WATER 3,9g, PROT 18,1g, FAT 56,1g, CHO 8,1g, SUGAR 4,5g, STARCH 3,3g, FAPU 10,66g
Linoleic acid, g6,20AO
Carnovale E & Marletta L (2000) Tabelle di Composizione degli Alimenti, Aggiornamento 2000. Istituto Nazionale della Nutrizione, Roma. Ed. Edra.
0086003A
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
Pistacchi WATER 3,9g, PROT 18,1g, FAT 56,1g, CHO 8,1g, SUGAR 4,5g, STARCH 3,3g, F18:2 10,66g
Linolenic acid, g0,00AO
Carnovale E & Marletta L (2000) Tabelle di Composizione degli Alimenti, Aggiornamento 2000. Istituto Nazionale della Nutrizione, Roma. Ed. Edra.
0086003A
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
Pistacchi WATER 3,9g, PROT 18,1g, FAT 56,1g, CHO 8,1g, SUGAR 4,5g, STARCH 3,3g, F18:3 0g
Arachidonic acid , g0,00AO
Carnovale E & Marletta L (2000) Tabelle di Composizione degli Alimenti, Aggiornamento 2000. Istituto Nazionale della Nutrizione, Roma. Ed. Edra.
0086003A
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
Pistacchi WATER 3,9g, PROT 18,1g, FAT 56,1g, CHO 8,1g, SUGAR 4,5g, STARCH 3,3g, 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.
0086003A
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
Pistacchi WATER 3,9g, PROT 18,1g, FAT 56,1g, CHO 8,1g, SUGAR 4,5g, STARCH 3,3g, 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.
0086003A
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
Pistacchi WATER 3,9g, PROT 18,1g, FAT 56,1g, CHO 8,1g, SUGAR 4,5g, STARCH 3,3g, F22:6 0g
Other polyunsaturated fatty acids, g0,0086
Componente alimentare ricalcolato/Recalculated food component
AMINO ACIDS
Tryptophan, mg103AO
Carnovale E & Marletta L (2000) Tabelle di Composizione degli Alimenti, Aggiornamento 2000. Istituto Nazionale della Nutrizione, Roma. Ed. Edra.
0086003A
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
Pistacchi WATER 3,9g, PROT 18,1g, FAT 56,1g, CHO 8,1g, SUGAR 4,5g, STARCH 3,3g, TRP 145mg
Threonine, mg467AO
Carnovale E & Marletta L (2000) Tabelle di Composizione degli Alimenti, Aggiornamento 2000. Istituto Nazionale della Nutrizione, Roma. Ed. Edra.
0086003A
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
Pistacchi WATER 3,9g, PROT 18,1g, FAT 56,1g, CHO 8,1g, SUGAR 4,5g, STARCH 3,3g, THR 661mg
Isoleucine, mg553AO
Carnovale E & Marletta L (2000) Tabelle di Composizione degli Alimenti, Aggiornamento 2000. Istituto Nazionale della Nutrizione, Roma. Ed. Edra.
0086003A
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
Pistacchi WATER 3,9g, PROT 18,1g, FAT 56,1g, CHO 8,1g, SUGAR 4,5g, STARCH 3,3g, ILE 782mg
Leucine, mg897AO
Carnovale E & Marletta L (2000) Tabelle di Composizione degli Alimenti, Aggiornamento 2000. Istituto Nazionale della Nutrizione, Roma. Ed. Edra.
0086003A
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
Pistacchi WATER 3,9g, PROT 18,1g, FAT 56,1g, CHO 8,1g, SUGAR 4,5g, STARCH 3,3g, LEU 1268mg
Lysine, mg400AO
Carnovale E & Marletta L (2000) Tabelle di Composizione degli Alimenti, Aggiornamento 2000. Istituto Nazionale della Nutrizione, Roma. Ed. Edra.
0086003A
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
Pistacchi WATER 3,9g, PROT 18,1g, FAT 56,1g, CHO 8,1g, SUGAR 4,5g, STARCH 3,3g, LYS 565mg
Methionine, mg147AO
Carnovale E & Marletta L (2000) Tabelle di Composizione degli Alimenti, Aggiornamento 2000. Istituto Nazionale della Nutrizione, Roma. Ed. Edra.
0086003A
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
Pistacchi WATER 3,9g, PROT 18,1g, FAT 56,1g, CHO 8,1g, SUGAR 4,5g, STARCH 3,3g, MET 208mg
Cystine, mg231AO
Carnovale E & Marletta L (2000) Tabelle di Composizione degli Alimenti, Aggiornamento 2000. Istituto Nazionale della Nutrizione, Roma. Ed. Edra.
0086003A
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
Pistacchi WATER 3,9g, PROT 18,1g, FAT 56,1g, CHO 8,1g, SUGAR 4,5g, STARCH 3,3g, CYS 326mg
Phenilalanine, mg694AO
Carnovale E & Marletta L (2000) Tabelle di Composizione degli Alimenti, Aggiornamento 2000. Istituto Nazionale della Nutrizione, Roma. Ed. Edra.
0086003A
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
Pistacchi WATER 3,9g, PROT 18,1g, FAT 56,1g, CHO 8,1g, SUGAR 4,5g, STARCH 3,3g, PHE 982mg
Tyrosine, mg453AO
Carnovale E & Marletta L (2000) Tabelle di Composizione degli Alimenti, Aggiornamento 2000. Istituto Nazionale della Nutrizione, Roma. Ed. Edra.
0086003A
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
Pistacchi WATER 3,9g, PROT 18,1g, FAT 56,1g, CHO 8,1g, SUGAR 4,5g, STARCH 3,3g, TYR 641mg
Valine, mg660AO
Carnovale E & Marletta L (2000) Tabelle di Composizione degli Alimenti, Aggiornamento 2000. Istituto Nazionale della Nutrizione, Roma. Ed. Edra.
0086003A
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
Pistacchi WATER 3,9g, PROT 18,1g, FAT 56,1g, CHO 8,1g, SUGAR 4,5g, STARCH 3,3g, VAL 933mg
Arginine, mg1602AO
Carnovale E & Marletta L (2000) Tabelle di Composizione degli Alimenti, Aggiornamento 2000. Istituto Nazionale della Nutrizione, Roma. Ed. Edra.
0086003A
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
Pistacchi WATER 3,9g, PROT 18,1g, FAT 56,1g, CHO 8,1g, SUGAR 4,5g, STARCH 3,3g, ARG 2266mg
Histidine, mg308AO
Carnovale E & Marletta L (2000) Tabelle di Composizione degli Alimenti, Aggiornamento 2000. Istituto Nazionale della Nutrizione, Roma. Ed. Edra.
0086003A
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
Pistacchi WATER 3,9g, PROT 18,1g, FAT 56,1g, CHO 8,1g, SUGAR 4,5g, STARCH 3,3g, HIS 436mg
Alanine, mg605AO
Carnovale E & Marletta L (2000) Tabelle di Composizione degli Alimenti, Aggiornamento 2000. Istituto Nazionale della Nutrizione, Roma. Ed. Edra.
0086003A
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
Pistacchi WATER 3,9g, PROT 18,1g, FAT 56,1g, CHO 8,1g, SUGAR 4,5g, STARCH 3,3g, ALA 855mg
Aspartic acid, mg1409AO
Carnovale E & Marletta L (2000) Tabelle di Composizione degli Alimenti, Aggiornamento 2000. Istituto Nazionale della Nutrizione, Roma. Ed. Edra.
0086003A
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
Pistacchi WATER 3,9g, PROT 18,1g, FAT 56,1g, CHO 8,1g, SUGAR 4,5g, STARCH 3,3g, ASP 1992mg
Glutamic acid, mg3059AO
Carnovale E & Marletta L (2000) Tabelle di Composizione degli Alimenti, Aggiornamento 2000. Istituto Nazionale della Nutrizione, Roma. Ed. Edra.
0086003A
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
Pistacchi WATER 3,9g, PROT 18,1g, FAT 56,1g, CHO 8,1g, SUGAR 4,5g, STARCH 3,3g, GLU 4326mg
Glycine, mg748AO
Carnovale E & Marletta L (2000) Tabelle di Composizione degli Alimenti, Aggiornamento 2000. Istituto Nazionale della Nutrizione, Roma. Ed. Edra.
0086003A
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
Pistacchi WATER 3,9g, PROT 18,1g, FAT 56,1g, CHO 8,1g, SUGAR 4,5g, STARCH 3,3g, GLY 1058mg
Proline, mg512AO
Carnovale E & Marletta L (2000) Tabelle di Composizione degli Alimenti, Aggiornamento 2000. Istituto Nazionale della Nutrizione, Roma. Ed. Edra.
0086003A
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
Pistacchi WATER 3,9g, PROT 18,1g, FAT 56,1g, CHO 8,1g, SUGAR 4,5g, STARCH 3,3g, PRO 724mg
Serine, mg579AO
Carnovale E & Marletta L (2000) Tabelle di Composizione degli Alimenti, Aggiornamento 2000. Istituto Nazionale della Nutrizione, Roma. Ed. Edra.
0086003A
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
Pistacchi WATER 3,9g, PROT 18,1g, FAT 56,1g, CHO 8,1g, SUGAR 4,5g, STARCH 3,3g, SER 819mg
SUGARS
Glucose, g0,4DI
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
121513A
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
Nuts, Pistachio Nuts, Raw WATER 3.91g, PROT 20.27g, FAT 45.39g, CHO 17.21g, SUGAR 7.66g, STARCH 1.67g, GLUS 0.32g
Fructose, g0,3DI
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
121513A
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
Nuts, Pistachio Nuts, Raw WATER 3.91g, PROT 20.27g, FAT 45.39g, CHO 17.21g, SUGAR 7.66g, STARCH 1.67g, FRUS 0.24g
Galactose, g0,0LZ
Logical Zero
Saccarose (MSE), g8,2DI
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
121513A
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
Nuts, Pistachio Nuts, Raw WATER 3.91g, PROT 20.27g, FAT 45.39g, CHO 17.21g, SUGAR 7.66g, STARCH 1.67g, SUCS 6.87g
Maltose (MSE), g0,2DI
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
121513A
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
Nuts, Pistachio Nuts, Raw WATER 3.91g, PROT 20.27g, FAT 45.39g, CHO 17.21g, SUGAR 7.66g, STARCH 1.67g, MALS 0.17g
Lactose (MSE), g0,0LZ
Logical Zero