|
| 701109 PISTACHIO NUTS, roasted and salted |  |
| Food Note: Nome Originale: "Pistachio nuts, roasted and salted" |
| Food category: 4003 - dried fruit and seeds |
| | |
| Food Components | Value | Source | Code | Class | Notes |
| PROXIMATES |
| Edible part, % | 100 | L| 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. |
| 840 | | |
| Energy, Rec with fibre, kJ | 2534 | 86| Componente alimentare ricalcolato/Recalculated food component |
| | | |
| Energy, Rec with fibre, kcal | 613 | 86| Componente alimentare ricalcolato/Recalculated food component |
| | | |
| Total protein, g | 17,9 | L| 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. |
| 840 | | |
| Animal protein, g | 0,0 | LZ | | | |
| Vegetable protein, g | 17,9 | L| 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. |
| 840 | | |
| Total fat, g | 55,4 | L| 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. |
| 840 | | |
| Animal fat, g | 0,0 | LZ | | | |
| Vegetable fat, g | 55,4 | L| 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. |
| 840 | | |
| Cholesterol, mg | 0 | LZ | | | |
| Available carbohydrates (MSE), g | 8,2 | L| 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. |
| 840 | | |
| Starch (MSE), g | 2,5 | L| 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. |
| 840 | | |
| Soluble carbohydrates (MSE), g | 5,7 | L| 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. |
| 840 | | |
| Dietary total fibre, g | 6,1 | L| 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. |
| 840 | | metodo Englyst |
| Alcohol, g | 0,0 | LZ | | | |
| Water, g | 2,1 | L| 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. |
| 840 | | |
| MINERALS and TRACES ELEMENTS |
| Iron, mg | 3,0 | L| 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. |
| 840 | | |
| Calcium, mg | 110 | L| 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. |
| 840 | | |
| Sodium, mg | 530 | L| 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. |
| 840 | | |
| Potassium, mg | 1040 | L| 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. |
| 840 | | |
| Phosphorus, mg | 420 | L| 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. |
| 840 | | |
| Zinc, mg | 2,20 | L| 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. |
| 840 | | |
| Magnesium, mg | 130 | L| 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. |
| 840 | | |
| Cupper, mg | 0,83 | L| 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. |
| 840 | | |
| Selenium, ug | 6,0 | L| 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. |
| 840 | | |
| Chloride, mg | 810 | L| 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. |
| 840 | | |
| Iodine, ug | 6 | DM| 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, mg | 0,90 | L| 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. |
| 840 | | |
| Sulphur, mg | 160 | DO| NUTTAB 2010 - Food Standards Australia New Zealand - http://www.foodstandards.gov.au/science/monitoringnutrients/nutrientables/pages/default.aspx |
| 11B10167 | 2| 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, mg | 0,70 | L| 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. |
| 840 | | |
| Vitamin B2, Riboflavin, mg | 0,23 | L| 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. |
| 840 | | |
| Vitamin C, mg | 0 | L| 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. |
| 840 | | |
| Niacin, mg | 1,70 | L| 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. |
| 840 | | |
| Vitamin B6, mg | 1,12 | DI| 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 |
| 12652 | 2| Similar food, unchanged values |
| "Nuts, pistachio nuts, dry roasted with salt added" WATER 1.79g, PROT 20.95g, FAT 44.82g, CHO 28.66g, SUGAR 7.74g, STARCH 1.38g |
| Total folate, ug | 58 | L| 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. |
| 840 | | |
| Pantotenic acid, mg | 0,51 | DI| 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 |
| 12652 | 2| Similar food, unchanged values |
| "Nuts, pistachio nuts, dry roasted with salt added" WATER 1.79g, PROT 20.95g, FAT 44.82g, CHO 28.66g, SUGAR 7.74g, STARCH 1.38g |
| Biotin, ug | 30,0 | DO| NUTTAB 2010 - Food Standards Australia New Zealand - http://www.foodstandards.gov.au/science/monitoringnutrients/nutrientables/pages/default.aspx |
| 11B10167 | 2| 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, ug | 0,0 | LZ | | | |
| FAT SOLUBLE VITAMINS |
| Vitamin A |
| Retinol eq. (RE), ug | 22 | L| 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. |
| 840 | 3B| 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, ug | 0 | LZ | | | |
| ß-carotene eq., ug | 130 | L| 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. |
| 840 | | |
| Vitamin E (ATE), mg | 4,16 | L| 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. |
| 840 | | |
| Vitamin D, ug | 0,00 | LZ | | | |
| Vitamin K, ug | 13,20 | DI| 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 |
| 12652 | 2| Similar food, unchanged values |
| "Nuts, pistachio nuts, dry roasted with salt added" WATER 1.79g, PROT 20.95g, FAT 44.82g, CHO 28.66g, SUGAR 7.74g, STARCH 1.38g |
| FATTY ACIDS |
| Saturated fatty acids, g | 6,74 | DI| 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 |
| 12652 | 3A| 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, Dry Roasted, With Salt Added WATER 1.79g, PROT 20.95g, FAT 44.82g, CHO 18.76g, SUGAR 7.74g, STARCH 1.38g, FASAT 5.456g |
| Sum of butyric (C4:0), caproic (C6:0), caprylic (C8:0) and capric (C10:0) acids, g | 0,00 | DI| 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 |
| 12652 | 3A| 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, Dry Roasted, With Salt Added WATER 1.79g, PROT 20.95g, FAT 44.82g, CHO 18.76g, STARCH 1.38g, F4-10:0 0g |
| Lauric acid (C12:0), g | 0,00 | DI| 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 |
| 12652 | 3A| 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, Dry Roasted, With Salt Added WATER 1,79g, PROT 20,95g, FAT 44,82g, CHO 18,76g, F12:0 0g |
| Myristic acid (C14:0), g | 0,02 | DI| 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 |
| 12652 | 3A| 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, Dry Roasted, With Salt Added WATER 1,79g, PROT 20,95g, FAT 44,82g, CHO 18,76g, SUGAR 7,74g, STARCH 1,38g, F14:0 0,018g |
| Palmitic acid (C16:0), g | 5,97 | DI| 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 |
| 12652 | 3A| 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, Dry Roasted, With Salt Added WATER 1,79g, PROT 20,95g, FAT 44,82g, CHO 18,76g, SUGAR 7,74g, STARCH 1,38g, F16:0 4,83g |
| Stearic acid (C18:0), g | 0,64 | DI| 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 |
| 12652 | 3A| 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, Dry Roasted, With Salt Added WATER 1,79g, PROT 20,95g, FAT 44,82g, CHO 18,76g, SUGAR 7,74g, STARCH 1,38g, F18:0 0,514g |
| Arachidic acid (C20:0), g | 0,06 | DI| 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 |
| 12652 | 3A| 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, Dry Roasted, With Salt Added WATER 1,79g, PROT 20,95g, FAT 44,82g, CHO 18,76g, SUGAR 7,74g, STARCH 1,38g, F20:0 0,049g |
| Behenic acid (C22:0), g | 0,05 | DI| 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 |
| 12652 | 3A| 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, Dry Roasted, With Salt Added WATER 1,79g, PROT 20,95g, FAT 44,82g, CHO 18,76g, SUGAR 7,74g, STARCH 1,38g, F22:0 0,039g |
| Monounsaturated fatty acids, g | 29,27 | DI| 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 |
| 12652 | 3A| 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, Dry Roasted, With Salt Added WATER 1,79g, PROT 20,95g, FAT 44,82g, CHO 18,76g, SUGAR 7,74g, STARCH 1,38g, FAMS 23,676g |
| Myristoleic acid (C14:1), g | 0,01 | DI| 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 |
| 12652 | 3A| 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, Dry Roasted, With Salt Added WATER 1,79g, PROT 20,95g, FAT 44,82g, CHO 18,76g, SUGAR 7,74g, STARCH 1,38g, F14:1CN5 0,005g |
| Palmitoleic acid (C16:1ω-7), g | 0,56 | DI| 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 |
| 12652 | 3A| 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, Dry Roasted, With Salt Added WATER 1,79g, PROT 20,95g, FAT 44,82g, CHO 18,76g, SUGAR 7,74g, STARCH 1,38g, F16:1CN7 0,455g |
| Oleic acid (C18:1ω-9cis), g | 28,46 | DI| 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 |
| 12652 | 3A| 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, Dry Roasted, With Salt Added WATER 1,79g, PROT 20,95g, FAT 44,82g, CHO 18,76g, SUGAR 7,74g, STARCH 1,38g, F18:1 23,026g |
| Eicosenoic acid (C20:1ω-9), g | 0,19 | DI| 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 |
| 12652 | 3A| 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, Dry Roasted, With Salt Added WATER 1,79g, PROT 20,95g, FAT 44,82g, CHO 18,76g, SUGAR 7,74g, STARCH 1,38g, F20:1 0,157g |
| Erucic acid (C22:1ω-9), g | 0,01 | DI| 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 |
| 12652 | 3A| 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, Dry Roasted, With Salt Added WATER 1,79g, PROT 20,95g, FAT 44,82g, CHO 18,76g, F22:1CN9 0,005g |
| Polyunsaturated fatty acids, g | 16,62 | DI| 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 |
| 12652 | 3A| 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, Dry Roasted, With Salt Added WATER 1,79g, PROT 20,95g, FAT 44,82g, FAPU 13,448g |
| Linoleic acid (C18:2ω-6), g | 16,32 | DI| 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 |
| 12652 | 3A| 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, Dry Roasted, With Salt Added WATER 1,79g, PROT 20,95g, FAT 44,82g, F18:2 13,201g |
| Linolenic acid (C18:3ω-3), g | 0,29 | DI| 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 |
| 12652 | 3A| 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, Dry Roasted, With Salt Added WATER 1,79g, PROT 20,95g, FAT 44,82g, F18:3 0,238g |
| Arachidonic acid (C20:4ω-6), g | 0,01 | DI| 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 |
| 12652 | 3A| 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, Dry Roasted, With Salt Added WATER 1,79g, PROT 20,95g, FAT 44,82g, SF20:4N6 0,005g |
| Eicosapentaenoic acid (EPA) (C20:5ω-3), g | 0,00 | DI| 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 |
| 12652 | 3A| 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, Dry Roasted, ... 1,79g, PROT 20,95g, FAT 44,82g, CHO 18,76g, F20:5N3 0g |
| Docosahexaenoic acid (DHA) (C22:6ω-3), g | 0,00 | DI| 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 |
| 12652 | 3A| 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, Dry Roasted, With Salt Added WATER 1,79g, PROT 20,95g, FAT 44,82g, F22:6 0g |
| Other polyunsaturated fatty acids, g | 0,00 | 86| Componente alimentare ricalcolato/Recalculated food component |
| | | |
| AMINO ACIDS |
| Tryptophan, mg | 243 | DI| 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 |
| 12652 | 3A| 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, Dry Roasted, With Salt Added WATER 1.79g, PROT 20.95g, FAT 44.82g, TRP 0.284g |
| Threonine, mg | 601 | DI| 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 |
| 12652 | 3A| 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, Dry Roasted, With Salt Added WATER 1.79g, PROT 20.95g, FAT 44.82g, CHO 18.76g, THR 0.703g |
| Isoleucine, mg | 796 | DI| 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 |
| 12652 | 3A| 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, Dry Roasted, With Salt Added WATER 1.79g, PROT 20.95g, FAT 44.82g, CHO 18.76g, ILE 0.932g |
| Leucine, mg | 1366 | DI| 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 |
| 12652 | 3A| 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, Dry Roasted, With Salt Added WATER 1.79g, PROT 20.95g, FAT 44.82g, LEU 1.599g |
| Lysine, mg | 1021 | DI| 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 |
| 12652 | 3A| 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, Dry Roasted, With Salt Added WATER 1.79g, PROT 20.95g, FAT 44.82g, CHO 18.76g, LYS 1.195g |
| Methionine, mg | 293 | DI| 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 |
| 12652 | 3A| 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, Dry Roasted, With Salt Added WATER 1.79g, PROT 20.95g, FAT 44.82g, CHO 18.76g, MET 0.343g |
| Cystine, mg | 308 | DI| 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 |
| 12652 | 3A| 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, Dry Roasted, With Salt Added WATER 1.79g, PROT 20.95g, FAT 44.82g, CHO 18.76g, CYS 0.36g |
| Phenilalanine, mg | 946 | DI| 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 |
| 12652 | 3A| 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, Dry Roasted, With Salt Added WATER 1.79g, PROT 20.95g, FAT 44.82g, CHO 18.76g, PHE 1.107g |
| Tyrosine, mg | 433 | DI| 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 |
| 12652 | 3A| 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, Dry Roasted, With Salt Added WATER 1.79g, PROT 20.95g, FAT 44.82g, CHO 18.76g,TYR 0.507g |
| Valine, mg | 1078 | DI| 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 |
| 12652 | 3A| 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, Dry Roasted, With Salt Added WATER 1.79g, PROT 20.95g, FAT 44.82g, CHO 18.76g, SUGAR 7.74g, STARCH 1.38g, VAL 1.262g |
| Arginine, mg | 1882 | DI| 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 |
| 12652 | 3A| 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, Dry Roasted, With Salt Added WATER 1.79g, PROT 20.95g, FAT 44.82g, CHO 18.76g, SUGAR 7.74g, STARCH 1.38g, ARG 2.203g |
| Histidine, mg | 438 | DI| 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 |
| 12652 | 3A| 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, Dry Roasted, With Salt Added WATER 1.79g, PROT 20.95g, FAT 44.82g, CHO 18.76g, SUGAR 7.74g, STARCH 1.38g, HIS 0.513g |
| Alanine, mg | 816 | DI| 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 |
| 12652 | 3A| 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, Dry Roasted, With Salt Added WATER 1.79g, PROT 20.95g, FAT 44.82g, CHO 18.76g, SUGAR 7.74g, STARCH 1.38g, ALA 0.955g |
| Aspartic acid, mg | 1629 | DI| 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 |
| 12652 | 3A| 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, Dry Roasted, With Salt Added WATER 1.79g, PROT 20.95g, FAT 44.82g, CHO 18.76g, SUGAR 7.74g, STARCH 1.38g, ASP 1.907g |
| Glutamic acid, mg | 3471 | DI| 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 |
| 12652 | 3A| 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, Dry Roasted, With Salt Added WATER 1.79g, PROT 20.95g, FAT 44.82g, CHO 18.76g, SUGAR 7.74g, STARCH 1.38g, GLU 4.062g |
| Glycine, mg | 848 | DI| 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 |
| 12652 | 3A| 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, Dry Roasted, With Salt Added WATER 1.79g, PROT 20.95g, FAT 44.82g, CHO 18.76g, SUGAR 7.74g, STARCH 1.38g, GLY 0.992g |
| Proline, mg | 721 | DI| 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 |
| 12652 | 3A| 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, Dry Roasted, With Salt Added WATER 1.79g, PROT 20.95g, FAT 44.82g, CHO 18.76g, SUGAR 7.74g, STARCH 1.38g, PRO 0.844g |
| Serine, mg | 1079 | DI| 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 |
| 12652 | 3A| 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, Dry Roasted, With Salt Added WATER 1.79g, PROT 20.95g, FAT 44.82g, CHO 18.76g, SUGAR 7.74g, STARCH 1.38g, SER 1.263g |
| SUGARS |
| Glucose, g | tr | L| 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. |
| 840 | | |
| Fructose, g | tr | L| 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. |
| 840 | | |
| Galactose, g | 0,0 | LZ | | | |
| Saccarose (MSE), g | 5,7 | L| 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. |
| 840 | | |
| Maltose (MSE), g | 0,0 | L| 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. |
| 840 | | |
| Lactose (MSE), g | 0,0 | L| 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. |
| 840 | | |
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