10098  BISCOTTI RICOPERTI AL CIOCCOLATO  
Note Alimento: Alimento interamente sostituito con "Chocolate biscuits, full coated"
Categoria merceologica: 15007 - biscotti, pasticcini da tè
Componenti AlimentariValoreFonteCodiceClasseNote
Contenuti in 100 g / unità
COMPONENTI PRINCIPALI
Parte edibile, %10007
Holland B, Unwin ID, Buss DH (1988). Cereal and cereal products. The third supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods.
166
Energia, ricalcolata, kJ219786
Componente alimentare ricalcolato/Recalculated food component
Energia, Ric con fibra, kJ222086
Componente alimentare ricalcolato/Recalculated food component
Energia, ricalcolata, kcal52486
Componente alimentare ricalcolato/Recalculated food component
Energia, Ric con fibra, kcal53086
Componente alimentare ricalcolato/Recalculated food component
Proteine totali, g5,707
Holland B, Unwin ID, Buss DH (1988). Cereal and cereal products. The third supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods.
166
   Proteine animali, g2,589
Calcolato da ricetta/Calculated from recipe
per i nutrienti fonte 89 RIPR da STIMA da ricetta ingredienti: zucchero (cod 2021) 200g, farina (cod 11) 400g, burro (cod 1900) 40g, margarina 8cod 900) 65g, uovo (cod 1800) 204g, cioccolato al latte (cod 2006) 250g acqua=2.2g, GD=67.78g prot tot=10.01g, prot anim=4.41g, prot veg=5.60g lip tot=21.87g, lip anim=16.14g, lip veg=5.74g
   Proteine vegetali, g3,289
Calcolato da ricetta/Calculated from recipe
Lipidi totali, g27,607
Holland B, Unwin ID, Buss DH (1988). Cereal and cereal products. The third supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods.
166
   Lipidi animali, g20,489
Calcolato da ricetta/Calculated from recipe
   Lipidi vegetali, g7,289
Calcolato da ricetta/Calculated from recipe
Colesterolo, mg228
Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*
18157ALIMENTO SIMILE Cookies, chocolate wafers acqua=4.5g, lip=14.2g, prot=6.6g
Carboidrati disponibili (MSE), g67,407
Holland B, Unwin ID, Buss DH (1988). Cereal and cereal products. The third supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods.
166
   Amido (MSE), g24,007
Holland B, Unwin ID, Buss DH (1988). Cereal and cereal products. The third supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods.
166
   Carboidrati solubili (MSE), g43,407
Holland B, Unwin ID, Buss DH (1988). Cereal and cereal products. The third supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods.
166
Fibra alimentare totale, g2,907
Holland B, Unwin ID, Buss DH (1988). Cereal and cereal products. The third supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods.
166metodo Southgate metodo Englyst fibra=2.1g
Alcol, g0,007
Holland B, Unwin ID, Buss DH (1988). Cereal and cereal products. The third supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods.
166
Acqua, g2,207
Holland B, Unwin ID, Buss DH (1988). Cereal and cereal products. The third supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods.
166
MINERALI ed ELEMENTI IN TRACCIA
Ferro, mg1,707
Holland B, Unwin ID, Buss DH (1988). Cereal and cereal products. The third supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods.
166
Calcio, mg11007
Holland B, Unwin ID, Buss DH (1988). Cereal and cereal products. The third supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods.
166
Sodio, mg16007
Holland B, Unwin ID, Buss DH (1988). Cereal and cereal products. The third supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods.
166
Potassio, mg23007
Holland B, Unwin ID, Buss DH (1988). Cereal and cereal products. The third supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods.
166
Fosforo, mg13007
Holland B, Unwin ID, Buss DH (1988). Cereal and cereal products. The third supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods.
166
Zinco, mg0,8007
Holland B, Unwin ID, Buss DH (1988). Cereal and cereal products. The third supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods.
166
VITAMINE IDROSOLUBILI
Vitamina B1, Tiamina, mg0,0307
Holland B, Unwin ID, Buss DH (1988). Cereal and cereal products. The third supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods.
166
Vitamina B2, Riboflavina, mg0,1307
Holland B, Unwin ID, Buss DH (1988). Cereal and cereal products. The third supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods.
166
Vitamina C, mg007
Holland B, Unwin ID, Buss DH (1988). Cereal and cereal products. The third supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods.
166
Niacina, mg0,5007
Holland B, Unwin ID, Buss DH (1988). Cereal and cereal products. The third supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods.
166
Vitamina B6, mg0,0407
Holland B, Unwin ID, Buss DH (1988). Cereal and cereal products. The third supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods.
166
Folati totali, µg528
Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*
18166per i nutrienti 28/18166 ALIMENTO SIMILE Cookies, chocolate sandwich with creme filling, regular acqua=2.3g, lip=20.6g, prot=4.7g
VITAMINE LIPOSOLUBILI
Retinolo equivalente
   Retinolo eq. (RE), µgtr07
Holland B, Unwin ID, Buss DH (1988). Cereal and cereal products. The third supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods.
166
   Retinolo, µgtr07
Holland B, Unwin ID, Buss DH (1988). Cereal and cereal products. The third supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods.
166CALC
   ß-carotene eq., µgtr07
Holland B, Unwin ID, Buss DH (1988). Cereal and cereal products. The third supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods.
166CALC
Vitamina E (ATE), mg1,4307
Holland B, Unwin ID, Buss DH (1988). Cereal and cereal products. The third supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods.
166
Vitamina D, µg0,0007
Holland B, Unwin ID, Buss DH (1988). Cereal and cereal products. The third supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods.
166
ACIDI GRASSI
Acidi grassi saturi totali, g5,5528
Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*
18166RIPR lip=20.6g saturi=4.146g 18:1=11.808g mono=11.83g 18:2=2.641g 18:3=0.046g altri PUFA=0 PUFA=2.686g
Acidi grassi monoinsaturi totali, g15,8528
Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*
18166
Acido oleico, g15,8228
Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*
18166
Acidi grassi polinsaturi totali, g3,6028
Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*
18166
Acido linoleico, g3,5428
Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*
18166
Acido linolenico, g0,0628
Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*
18166
Altri acidi grassi polinsaturi, g0,0086
Componente alimentare ricalcolato/Recalculated food component