8736  GILTHEAD BREAM
Food category: 11001 - finfish (fresh, frozen or cooked)
Food ComponentsValueSourceCodeClassNotes
PROXIMATES
Edible part, %48AA
Carnovale E & Marletta L (1997). Tabelle di Composizione degli Alimenti. Istituto Nazionale della Nutrizione, Roma.
123100"Sogliola"
Energy, Rec with fibre, kJ49986
Componente alimentare ricalcolato/Recalculated food component
Energy, Rec with fibre, kcal11886
Componente alimentare ricalcolato/Recalculated food component
Total protein, g20,0AA
Carnovale E & Marletta L (1997). Tabelle di Composizione degli Alimenti. Istituto Nazionale della Nutrizione, Roma.
121900
   Animal protein, g20,0AA
Carnovale E & Marletta L (1997). Tabelle di Composizione degli Alimenti. Istituto Nazionale della Nutrizione, Roma.
121900
   Vegetable protein, g0,0AA
Carnovale E & Marletta L (1997). Tabelle di Composizione degli Alimenti. Istituto Nazionale della Nutrizione, Roma.
121900
Total fat, g3,0AA
Carnovale E & Marletta L (1997). Tabelle di Composizione degli Alimenti. Istituto Nazionale della Nutrizione, Roma.
121900
   Animal fat, g3,0AA
Carnovale E & Marletta L (1997). Tabelle di Composizione degli Alimenti. Istituto Nazionale della Nutrizione, Roma.
121900
   Vegetable fat, g0,0AA
Carnovale E & Marletta L (1997). Tabelle di Composizione degli Alimenti. Istituto Nazionale della Nutrizione, Roma.
121900
Cholesterol, mg23AO
Carnovale E & Marletta L (2000) Tabelle di Composizione degli Alimenti, Aggiornamento 2000. Istituto Nazionale della Nutrizione, Roma. Ed. Edra.
121900
Available carbohydrates (MSE), g3,0AA
Carnovale E & Marletta L (1997). Tabelle di Composizione degli Alimenti. Istituto Nazionale della Nutrizione, Roma.
121900
   Starch (MSE), g0,0AA
Carnovale E & Marletta L (1997). Tabelle di Composizione degli Alimenti. Istituto Nazionale della Nutrizione, Roma.
121900
   Soluble carbohydrates (MSE), g3,0AO
Carnovale E & Marletta L (2000) Tabelle di Composizione degli Alimenti, Aggiornamento 2000. Istituto Nazionale della Nutrizione, Roma. Ed. Edra.
121900
Dietary total fibre, g0,0AA
Carnovale E & Marletta L (1997). Tabelle di Composizione degli Alimenti. Istituto Nazionale della Nutrizione, Roma.
121900
Alcohol, g0,0AA
Carnovale E & Marletta L (1997). Tabelle di Composizione degli Alimenti. Istituto Nazionale della Nutrizione, Roma.
121900
Water, g73,0AA
Carnovale E & Marletta L (1997). Tabelle di Composizione degli Alimenti. Istituto Nazionale della Nutrizione, Roma.
121900
MINERALS and TRACES ELEMENTS
Iron, mg4,0AA
Carnovale E & Marletta L (1997). Tabelle di Composizione degli Alimenti. Istituto Nazionale della Nutrizione, Roma.
121900
Calcium, mg34AA
Carnovale E & Marletta L (1997). Tabelle di Composizione degli Alimenti. Istituto Nazionale della Nutrizione, Roma.
121900
Sodium, mg120AA
Carnovale E & Marletta L (1997). Tabelle di Composizione degli Alimenti. Istituto Nazionale della Nutrizione, Roma.
1231002
Similar food, unchanged values
mx7taf5gqm|00013D1879EB|BDANEW|ANAGRAFICA_CATEGORIE|DSCAT_ENG|93F86584-7421-4289-858F-5A6919D5BFA7
"Sogliola" acqua 79.5g, prot 16.9g, lip 1.4g
Potassium, mg648AA
Carnovale E & Marletta L (1997). Tabelle di Composizione degli Alimenti. Istituto Nazionale della Nutrizione, Roma.
121900
Phosphorus, mg195AA
Carnovale E & Marletta L (1997). Tabelle di Composizione degli Alimenti. Istituto Nazionale della Nutrizione, Roma.
1231002
Similar food, unchanged values
mx7taf5gqm|00013D1879EB|BDANEW|ANAGRAFICA_CATEGORIE|DSCAT_ENG|93F86584-7421-4289-858F-5A6919D5BFA7
Zinc, mg0,50G
Holland B, Brown J, Buss DH (1993). Fish and Fish Products. The third supplement to McCance &Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods.
382
Similar food, unchanged values
mx7taf5gqm|00013D1879EB|BDANEW|ANAGRAFICA_CATEGORIE|DSCAT_ENG|93F86584-7421-4289-858F-5A6919D5BFA7
'Dab' acqua 79.1g, prot 15.7g, lip 1.2g
Magnesium, mg24G
Holland B, Brown J, Buss DH (1993). Fish and Fish Products. The third supplement to McCance &Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods.
382
Similar food, unchanged values
mx7taf5gqm|00013D1879EB|BDANEW|ANAGRAFICA_CATEGORIE|DSCAT_ENG|93F86584-7421-4289-858F-5A6919D5BFA7
Cupper, mg0,01G
Holland B, Brown J, Buss DH (1993). Fish and Fish Products. The third supplement to McCance &Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods.
382
Similar food, unchanged values
mx7taf5gqm|00013D1879EB|BDANEW|ANAGRAFICA_CATEGORIE|DSCAT_ENG|93F86584-7421-4289-858F-5A6919D5BFA7
Selenium, ug70,0G
Holland B, Brown J, Buss DH (1993). Fish and Fish Products. The third supplement to McCance &Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods.
382
Similar food, unchanged values
mx7taf5gqm|00013D1879EB|BDANEW|ANAGRAFICA_CATEGORIE|DSCAT_ENG|93F86584-7421-4289-858F-5A6919D5BFA7
Chloride, mg140G
Holland B, Brown J, Buss DH (1993). Fish and Fish Products. The third supplement to McCance &Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods.
392
Similar food, unchanged values
mx7taf5gqm|00013D1879EB|BDANEW|ANAGRAFICA_CATEGORIE|DSCAT_ENG|93F86584-7421-4289-858F-5A6919D5BFA7
'Dover sole' acqua 80g, lip 1,8g, prot 18.1g
Iodine, ug30G
Holland B, Brown J, Buss DH (1993). Fish and Fish Products. The third supplement to McCance &Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods.
382
Similar food, unchanged values
mx7taf5gqm|00013D1879EB|BDANEW|ANAGRAFICA_CATEGORIE|DSCAT_ENG|93F86584-7421-4289-858F-5A6919D5BFA7
Manganese, mg0,04G
Holland B, Brown J, Buss DH (1993). Fish and Fish Products. The third supplement to McCance &Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods.
382
Similar food, unchanged values
mx7taf5gqm|00013D1879EB|BDANEW|ANAGRAFICA_CATEGORIE|DSCAT_ENG|93F86584-7421-4289-858F-5A6919D5BFA7
Sulphur, mg200Y
Rastas M, Seppanen R. Knuts L-R, Karvetti R-L, Varo P (1993). Ruoka-aineiden ravintoainesisalto. Livsmedlens naringsinnehall (Nutrient composition of foods). Helsinki: Publications of the Social Insurance Institution, Finland.
72102
Similar food, unchanged values
mx7taf5gqm|00013D1879EB|BDANEW|ANAGRAFICA_CATEGORIE|DSCAT_ENG|93F86584-7421-4289-858F-5A6919D5BFA7
"Flounder" acqua 79g, lip 2.2g, prot 18.3g
WATER SOLUBLE VITAMINS
Vitamin B1, Thiamin, mg0,05AA
Carnovale E & Marletta L (1997). Tabelle di Composizione degli Alimenti. Istituto Nazionale della Nutrizione, Roma.
1231002
Similar food, unchanged values
mx7taf5gqm|00013D1879EB|BDANEW|ANAGRAFICA_CATEGORIE|DSCAT_ENG|93F86584-7421-4289-858F-5A6919D5BFA7
Vitamin B2, Riboflavin, mg0,05AA
Carnovale E & Marletta L (1997). Tabelle di Composizione degli Alimenti. Istituto Nazionale della Nutrizione, Roma.
1231002
Similar food, unchanged values
mx7taf5gqm|00013D1879EB|BDANEW|ANAGRAFICA_CATEGORIE|DSCAT_ENG|93F86584-7421-4289-858F-5A6919D5BFA7
Vitamin C, mgtrAO
Carnovale E & Marletta L (2000) Tabelle di Composizione degli Alimenti, Aggiornamento 2000. Istituto Nazionale della Nutrizione, Roma. Ed. Edra.
1219002
Similar food, unchanged values
mx7taf5gqm|00013D1879EB|BDANEW|ANAGRAFICA_CATEGORIE|DSCAT_ENG|93F86584-7421-4289-858F-5A6919D5BFA7
Niacin, mg1,70AA
Carnovale E & Marletta L (1997). Tabelle di Composizione degli Alimenti. Istituto Nazionale della Nutrizione, Roma.
1231002
Similar food, unchanged values
mx7taf5gqm|00013D1879EB|BDANEW|ANAGRAFICA_CATEGORIE|DSCAT_ENG|93F86584-7421-4289-858F-5A6919D5BFA7
Vitamin B6, mg0,19G
Holland B, Brown J, Buss DH (1993). Fish and Fish Products. The third supplement to McCance &Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods.
382
Similar food, unchanged values
mx7taf5gqm|00013D1879EB|BDANEW|ANAGRAFICA_CATEGORIE|DSCAT_ENG|93F86584-7421-4289-858F-5A6919D5BFA7
Total folate, ug5G
Holland B, Brown J, Buss DH (1993). Fish and Fish Products. The third supplement to McCance &Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods.
382
Similar food, unchanged values
mx7taf5gqm|00013D1879EB|BDANEW|ANAGRAFICA_CATEGORIE|DSCAT_ENG|93F86584-7421-4289-858F-5A6919D5BFA7
Pantotenic acid, mg0,86G
Holland B, Brown J, Buss DH (1993). Fish and Fish Products. The third supplement to McCance &Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods.
382
Similar food, unchanged values
mx7taf5gqm|00013D1879EB|BDANEW|ANAGRAFICA_CATEGORIE|DSCAT_ENG|93F86584-7421-4289-858F-5A6919D5BFA7
Biotin, ug1,0G
Holland B, Brown J, Buss DH (1993). Fish and Fish Products. The third supplement to McCance &Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods.
382
Similar food, unchanged values
mx7taf5gqm|00013D1879EB|BDANEW|ANAGRAFICA_CATEGORIE|DSCAT_ENG|93F86584-7421-4289-858F-5A6919D5BFA7
Vitamin B12, ug2,0G
Holland B, Brown J, Buss DH (1993). Fish and Fish Products. The third supplement to McCance &Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods.
382
Similar food, unchanged values
mx7taf5gqm|00013D1879EB|BDANEW|ANAGRAFICA_CATEGORIE|DSCAT_ENG|93F86584-7421-4289-858F-5A6919D5BFA7
FAT SOLUBLE VITAMINS
Vitamin A
   Retinol eq. (RE), ug0AA
Carnovale E & Marletta L (1997). Tabelle di Composizione degli Alimenti. Istituto Nazionale della Nutrizione, Roma.
1217102
Similar food, unchanged values
mx7taf5gqm|00013D1879EB|BDANEW|ANAGRAFICA_CATEGORIE|DSCAT_ENG|93F86584-7421-4289-858F-5A6919D5BFA7
   Retinol, ug0AA
Carnovale E & Marletta L (1997). Tabelle di Composizione degli Alimenti. Istituto Nazionale della Nutrizione, Roma.
1217102
Similar food, unchanged values
mx7taf5gqm|00013D1879EB|BDANEW|ANAGRAFICA_CATEGORIE|DSCAT_ENG|93F86584-7421-4289-858F-5A6919D5BFA7
   ß-carotene eq., ug0AA
Carnovale E & Marletta L (1997). Tabelle di Composizione degli Alimenti. Istituto Nazionale della Nutrizione, Roma.
1217102
Similar food, unchanged values
mx7taf5gqm|00013D1879EB|BDANEW|ANAGRAFICA_CATEGORIE|DSCAT_ENG|93F86584-7421-4289-858F-5A6919D5BFA7
Vitamin E (ATE), mg0,40G
Holland B, Brown J, Buss DH (1993). Fish and Fish Products. The third supplement to McCance &Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods.
382
Similar food, unchanged values
mx7taf5gqm|00013D1879EB|BDANEW|ANAGRAFICA_CATEGORIE|DSCAT_ENG|93F86584-7421-4289-858F-5A6919D5BFA7
Vitamin D, ugtrG
Holland B, Brown J, Buss DH (1993). Fish and Fish Products. The third supplement to McCance &Widdowson's The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods.
392
Similar food, unchanged values
mx7taf5gqm|00013D1879EB|BDANEW|ANAGRAFICA_CATEGORIE|DSCAT_ENG|93F86584-7421-4289-858F-5A6919D5BFA7
FATTY ACIDS
Saturated fatty acids, g0,39AO
Carnovale E & Marletta L (2000) Tabelle di Composizione degli Alimenti, Aggiornamento 2000. Istituto Nazionale della Nutrizione, Roma. Ed. Edra.
1231003A
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
mx7taf5gqm|00013D1879EB|BDANEW|ANAGRAFICA_CATEGORIE|DSCAT_ENG|6C2B5F1E-838E-4BEA-B285-B83D6281A8BB
Sogliola, fresca lip 1.4AcGrSaturiTot0.18, SommaAcButirrico,caproico,caprilico,caprico0, AcLaurico0, AcMiristico0.03, AcPalmitico0.12, AcStearico0.03, AcArachidico0, AcBeenico0, AcGrMonoinsaturiTot0.27, AcMiristoleico0, AcPalmitoleico0.08, AcOleico0.13, AcEicosenoico0.05, AcErucico0.01, AcGrPolinstauriTot0.79, AcLinoleico-2, AcLinolenico0.07, AcArachidonico0.18, AcEicosapentaenoico(EPA)0.22, AcDecosaesaenoico(DHA)0.32, AltriAcGrPolinsaturi
Sum of butyric (C4:0), caproic (C6:0), caprylic (C8:0) and capric (C10:0) acids, g0,00AO
Carnovale E & Marletta L (2000) Tabelle di Composizione degli Alimenti, Aggiornamento 2000. Istituto Nazionale della Nutrizione, Roma. Ed. Edra.
1231003A
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
mx7taf5gqm|00013D1879EB|BDANEW|ANAGRAFICA_CATEGORIE|DSCAT_ENG|6C2B5F1E-838E-4BEA-B285-B83D6281A8BB
Lauric acid (C12:0), g0,00AO
Carnovale E & Marletta L (2000) Tabelle di Composizione degli Alimenti, Aggiornamento 2000. Istituto Nazionale della Nutrizione, Roma. Ed. Edra.
1231003A
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
mx7taf5gqm|00013D1879EB|BDANEW|ANAGRAFICA_CATEGORIE|DSCAT_ENG|6C2B5F1E-838E-4BEA-B285-B83D6281A8BB
Myristic acid (C14:0), g0,06AO
Carnovale E & Marletta L (2000) Tabelle di Composizione degli Alimenti, Aggiornamento 2000. Istituto Nazionale della Nutrizione, Roma. Ed. Edra.
1231003A
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
mx7taf5gqm|00013D1879EB|BDANEW|ANAGRAFICA_CATEGORIE|DSCAT_ENG|6C2B5F1E-838E-4BEA-B285-B83D6281A8BB
Palmitic acid (C16:0), g0,26AO
Carnovale E & Marletta L (2000) Tabelle di Composizione degli Alimenti, Aggiornamento 2000. Istituto Nazionale della Nutrizione, Roma. Ed. Edra.
1231003A
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
mx7taf5gqm|00013D1879EB|BDANEW|ANAGRAFICA_CATEGORIE|DSCAT_ENG|6C2B5F1E-838E-4BEA-B285-B83D6281A8BB
Stearic acid (C18:0), g0,06AO
Carnovale E & Marletta L (2000) Tabelle di Composizione degli Alimenti, Aggiornamento 2000. Istituto Nazionale della Nutrizione, Roma. Ed. Edra.
1231003A
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
mx7taf5gqm|00013D1879EB|BDANEW|ANAGRAFICA_CATEGORIE|DSCAT_ENG|6C2B5F1E-838E-4BEA-B285-B83D6281A8BB
Arachidic acid (C20:0), g0,00AO
Carnovale E & Marletta L (2000) Tabelle di Composizione degli Alimenti, Aggiornamento 2000. Istituto Nazionale della Nutrizione, Roma. Ed. Edra.
1231003A
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
mx7taf5gqm|00013D1879EB|BDANEW|ANAGRAFICA_CATEGORIE|DSCAT_ENG|6C2B5F1E-838E-4BEA-B285-B83D6281A8BB
Behenic acid (C22:0), g0,00AO
Carnovale E & Marletta L (2000) Tabelle di Composizione degli Alimenti, Aggiornamento 2000. Istituto Nazionale della Nutrizione, Roma. Ed. Edra.
1231003A
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
mx7taf5gqm|00013D1879EB|BDANEW|ANAGRAFICA_CATEGORIE|DSCAT_ENG|6C2B5F1E-838E-4BEA-B285-B83D6281A8BB
Monounsaturated fatty acids, g0,58AO
Carnovale E & Marletta L (2000) Tabelle di Composizione degli Alimenti, Aggiornamento 2000. Istituto Nazionale della Nutrizione, Roma. Ed. Edra.
1231003A
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
mx7taf5gqm|00013D1879EB|BDANEW|ANAGRAFICA_CATEGORIE|DSCAT_ENG|6C2B5F1E-838E-4BEA-B285-B83D6281A8BB
Myristoleic acid (C14:1), g0,00AO
Carnovale E & Marletta L (2000) Tabelle di Composizione degli Alimenti, Aggiornamento 2000. Istituto Nazionale della Nutrizione, Roma. Ed. Edra.
1231003A
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
mx7taf5gqm|00013D1879EB|BDANEW|ANAGRAFICA_CATEGORIE|DSCAT_ENG|6C2B5F1E-838E-4BEA-B285-B83D6281A8BB
Palmitoleic acid (C16:1ω-7), g0,17AO
Carnovale E & Marletta L (2000) Tabelle di Composizione degli Alimenti, Aggiornamento 2000. Istituto Nazionale della Nutrizione, Roma. Ed. Edra.
1231003A
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
mx7taf5gqm|00013D1879EB|BDANEW|ANAGRAFICA_CATEGORIE|DSCAT_ENG|6C2B5F1E-838E-4BEA-B285-B83D6281A8BB
Oleic acid (C18:1ω-9cis), g0,28AO
Carnovale E & Marletta L (2000) Tabelle di Composizione degli Alimenti, Aggiornamento 2000. Istituto Nazionale della Nutrizione, Roma. Ed. Edra.
1231003A
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
mx7taf5gqm|00013D1879EB|BDANEW|ANAGRAFICA_CATEGORIE|DSCAT_ENG|6C2B5F1E-838E-4BEA-B285-B83D6281A8BB
Eicosenoic acid (C20:1ω-9), g0,11AO
Carnovale E & Marletta L (2000) Tabelle di Composizione degli Alimenti, Aggiornamento 2000. Istituto Nazionale della Nutrizione, Roma. Ed. Edra.
1231003A
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
mx7taf5gqm|00013D1879EB|BDANEW|ANAGRAFICA_CATEGORIE|DSCAT_ENG|6C2B5F1E-838E-4BEA-B285-B83D6281A8BB
Erucic acid (C22:1ω-9), g0,02AO
Carnovale E & Marletta L (2000) Tabelle di Composizione degli Alimenti, Aggiornamento 2000. Istituto Nazionale della Nutrizione, Roma. Ed. Edra.
1231003A
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
mx7taf5gqm|00013D1879EB|BDANEW|ANAGRAFICA_CATEGORIE|DSCAT_ENG|6C2B5F1E-838E-4BEA-B285-B83D6281A8BB
Polyunsaturated fatty acids, g1,69AO
Carnovale E & Marletta L (2000) Tabelle di Composizione degli Alimenti, Aggiornamento 2000. Istituto Nazionale della Nutrizione, Roma. Ed. Edra.
1231003A
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
mx7taf5gqm|00013D1879EB|BDANEW|ANAGRAFICA_CATEGORIE|DSCAT_ENG|6C2B5F1E-838E-4BEA-B285-B83D6281A8BB
Linoleic acid (C18:2ω-6), gtrAO
Carnovale E & Marletta L (2000) Tabelle di Composizione degli Alimenti, Aggiornamento 2000. Istituto Nazionale della Nutrizione, Roma. Ed. Edra.
1231003A
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
mx7taf5gqm|00013D1879EB|BDANEW|ANAGRAFICA_CATEGORIE|DSCAT_ENG|6C2B5F1E-838E-4BEA-B285-B83D6281A8BB
Linolenic acid (C18:3ω-3), g0,15AO
Carnovale E & Marletta L (2000) Tabelle di Composizione degli Alimenti, Aggiornamento 2000. Istituto Nazionale della Nutrizione, Roma. Ed. Edra.
1231003A
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
mx7taf5gqm|00013D1879EB|BDANEW|ANAGRAFICA_CATEGORIE|DSCAT_ENG|6C2B5F1E-838E-4BEA-B285-B83D6281A8BB
Arachidonic acid (C20:4ω-6), g0,39AO
Carnovale E & Marletta L (2000) Tabelle di Composizione degli Alimenti, Aggiornamento 2000. Istituto Nazionale della Nutrizione, Roma. Ed. Edra.
1231003A
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
mx7taf5gqm|00013D1879EB|BDANEW|ANAGRAFICA_CATEGORIE|DSCAT_ENG|6C2B5F1E-838E-4BEA-B285-B83D6281A8BB
Eicosapentaenoic acid (EPA) (C20:5ω-3), g0,47AO
Carnovale E & Marletta L (2000) Tabelle di Composizione degli Alimenti, Aggiornamento 2000. Istituto Nazionale della Nutrizione, Roma. Ed. Edra.
1231003A
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
mx7taf5gqm|00013D1879EB|BDANEW|ANAGRAFICA_CATEGORIE|DSCAT_ENG|6C2B5F1E-838E-4BEA-B285-B83D6281A8BB
Docosahexaenoic acid (DHA) (C22:6ω-3), g0,69AO
Carnovale E & Marletta L (2000) Tabelle di Composizione degli Alimenti, Aggiornamento 2000. Istituto Nazionale della Nutrizione, Roma. Ed. Edra.
1231003A
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
mx7taf5gqm|00013D1879EB|BDANEW|ANAGRAFICA_CATEGORIE|DSCAT_ENG|6C2B5F1E-838E-4BEA-B285-B83D6281A8BB
Other polyunsaturated fatty acids, g0,0086
Componente alimentare ricalcolato/Recalculated food component
AMINO ACIDS
Tryptophan, mg257AO
Carnovale E & Marletta L (2000) Tabelle di Composizione degli Alimenti, Aggiornamento 2000. Istituto Nazionale della Nutrizione, Roma. Ed. Edra.
1231003A
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
mx7taf5gqm|00013D1879EB|BDANEW|ANAGRAFICA_CATEGORIE|DSCAT_ENG|6C2B5F1E-838E-4BEA-B285-B83D6281A8BB
Sogliola, fresca prot 16.9, Triptofano217, Treonina793, Isoleucina817, Leucina1336, Lisina1620, Metionina394, Cistina132, Fenilalanina646, Tirosina623, Valina903, Arginina1021, Istidina455, Alanina987, Acido aspartico1771, Acido glutammico2663, Glicina716, Prolina572, Serina771
Threonine, mg938AO
Carnovale E & Marletta L (2000) Tabelle di Composizione degli Alimenti, Aggiornamento 2000. Istituto Nazionale della Nutrizione, Roma. Ed. Edra.
1231003A
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
mx7taf5gqm|00013D1879EB|BDANEW|ANAGRAFICA_CATEGORIE|DSCAT_ENG|6C2B5F1E-838E-4BEA-B285-B83D6281A8BB
Isoleucine, mg967AO
Carnovale E & Marletta L (2000) Tabelle di Composizione degli Alimenti, Aggiornamento 2000. Istituto Nazionale della Nutrizione, Roma. Ed. Edra.
1231003A
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
mx7taf5gqm|00013D1879EB|BDANEW|ANAGRAFICA_CATEGORIE|DSCAT_ENG|6C2B5F1E-838E-4BEA-B285-B83D6281A8BB
Leucine, mg1581AO
Carnovale E & Marletta L (2000) Tabelle di Composizione degli Alimenti, Aggiornamento 2000. Istituto Nazionale della Nutrizione, Roma. Ed. Edra.
1231003A
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
mx7taf5gqm|00013D1879EB|BDANEW|ANAGRAFICA_CATEGORIE|DSCAT_ENG|6C2B5F1E-838E-4BEA-B285-B83D6281A8BB
Lysine, mg1917AO
Carnovale E & Marletta L (2000) Tabelle di Composizione degli Alimenti, Aggiornamento 2000. Istituto Nazionale della Nutrizione, Roma. Ed. Edra.
1231003A
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
mx7taf5gqm|00013D1879EB|BDANEW|ANAGRAFICA_CATEGORIE|DSCAT_ENG|6C2B5F1E-838E-4BEA-B285-B83D6281A8BB
Methionine, mg466AO
Carnovale E & Marletta L (2000) Tabelle di Composizione degli Alimenti, Aggiornamento 2000. Istituto Nazionale della Nutrizione, Roma. Ed. Edra.
1231003A
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
mx7taf5gqm|00013D1879EB|BDANEW|ANAGRAFICA_CATEGORIE|DSCAT_ENG|6C2B5F1E-838E-4BEA-B285-B83D6281A8BB
Cystine, mg156AO
Carnovale E & Marletta L (2000) Tabelle di Composizione degli Alimenti, Aggiornamento 2000. Istituto Nazionale della Nutrizione, Roma. Ed. Edra.
1231003A
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
mx7taf5gqm|00013D1879EB|BDANEW|ANAGRAFICA_CATEGORIE|DSCAT_ENG|6C2B5F1E-838E-4BEA-B285-B83D6281A8BB
Phenilalanine, mg764AO
Carnovale E & Marletta L (2000) Tabelle di Composizione degli Alimenti, Aggiornamento 2000. Istituto Nazionale della Nutrizione, Roma. Ed. Edra.
1231003A
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
mx7taf5gqm|00013D1879EB|BDANEW|ANAGRAFICA_CATEGORIE|DSCAT_ENG|6C2B5F1E-838E-4BEA-B285-B83D6281A8BB
Tyrosine, mg737AO
Carnovale E & Marletta L (2000) Tabelle di Composizione degli Alimenti, Aggiornamento 2000. Istituto Nazionale della Nutrizione, Roma. Ed. Edra.
1231003A
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
mx7taf5gqm|00013D1879EB|BDANEW|ANAGRAFICA_CATEGORIE|DSCAT_ENG|6C2B5F1E-838E-4BEA-B285-B83D6281A8BB
Valine, mg1069AO
Carnovale E & Marletta L (2000) Tabelle di Composizione degli Alimenti, Aggiornamento 2000. Istituto Nazionale della Nutrizione, Roma. Ed. Edra.
1231003A
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
mx7taf5gqm|00013D1879EB|BDANEW|ANAGRAFICA_CATEGORIE|DSCAT_ENG|6C2B5F1E-838E-4BEA-B285-B83D6281A8BB
Arginine, mg1208AO
Carnovale E & Marletta L (2000) Tabelle di Composizione degli Alimenti, Aggiornamento 2000. Istituto Nazionale della Nutrizione, Roma. Ed. Edra.
1231003A
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
mx7taf5gqm|00013D1879EB|BDANEW|ANAGRAFICA_CATEGORIE|DSCAT_ENG|6C2B5F1E-838E-4BEA-B285-B83D6281A8BB
Histidine, mg538AO
Carnovale E & Marletta L (2000) Tabelle di Composizione degli Alimenti, Aggiornamento 2000. Istituto Nazionale della Nutrizione, Roma. Ed. Edra.
1231003A
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
mx7taf5gqm|00013D1879EB|BDANEW|ANAGRAFICA_CATEGORIE|DSCAT_ENG|6C2B5F1E-838E-4BEA-B285-B83D6281A8BB
Alanine, mg1168AO
Carnovale E & Marletta L (2000) Tabelle di Composizione degli Alimenti, Aggiornamento 2000. Istituto Nazionale della Nutrizione, Roma. Ed. Edra.
1231003A
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
mx7taf5gqm|00013D1879EB|BDANEW|ANAGRAFICA_CATEGORIE|DSCAT_ENG|6C2B5F1E-838E-4BEA-B285-B83D6281A8BB
Aspartic acid, mg2096AO
Carnovale E & Marletta L (2000) Tabelle di Composizione degli Alimenti, Aggiornamento 2000. Istituto Nazionale della Nutrizione, Roma. Ed. Edra.
1231003A
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
mx7taf5gqm|00013D1879EB|BDANEW|ANAGRAFICA_CATEGORIE|DSCAT_ENG|6C2B5F1E-838E-4BEA-B285-B83D6281A8BB
Glutamic acid, mg3151AO
Carnovale E & Marletta L (2000) Tabelle di Composizione degli Alimenti, Aggiornamento 2000. Istituto Nazionale della Nutrizione, Roma. Ed. Edra.
1231003A
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
mx7taf5gqm|00013D1879EB|BDANEW|ANAGRAFICA_CATEGORIE|DSCAT_ENG|6C2B5F1E-838E-4BEA-B285-B83D6281A8BB
Glycine, mg847AO
Carnovale E & Marletta L (2000) Tabelle di Composizione degli Alimenti, Aggiornamento 2000. Istituto Nazionale della Nutrizione, Roma. Ed. Edra.
1231003A
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
mx7taf5gqm|00013D1879EB|BDANEW|ANAGRAFICA_CATEGORIE|DSCAT_ENG|6C2B5F1E-838E-4BEA-B285-B83D6281A8BB
Proline, mg677AO
Carnovale E & Marletta L (2000) Tabelle di Composizione degli Alimenti, Aggiornamento 2000. Istituto Nazionale della Nutrizione, Roma. Ed. Edra.
1231003A
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
mx7taf5gqm|00013D1879EB|BDANEW|ANAGRAFICA_CATEGORIE|DSCAT_ENG|6C2B5F1E-838E-4BEA-B285-B83D6281A8BB
Serine, mg912AO
Carnovale E & Marletta L (2000) Tabelle di Composizione degli Alimenti, Aggiornamento 2000. Istituto Nazionale della Nutrizione, Roma. Ed. Edra.
1231003A
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
mx7taf5gqm|00013D1879EB|BDANEW|ANAGRAFICA_CATEGORIE|DSCAT_ENG|6C2B5F1E-838E-4BEA-B285-B83D6281A8BB
SUGARS
Glucose, g3,087
Stima/Estimate
Fructose, g0,087
Stima/Estimate
Galactose, g0,087
Stima/Estimate
Saccarose (MSE), g0,087
Stima/Estimate
Maltose (MSE), g0,087
Stima/Estimate
Lactose (MSE), g0,087
Stima/Estimate