12987  GELATO ALLA FRUTTA  
Note Alimento: Alimento interamente sostituito con "Ice cream, dairy, flavoured". Considerato come un gelato industriale a base di latte, zucchero ed aromi. L'eventuale contributo della frutta, presente nel gelato artigianale, non e' previsto per fibra, vitamine e divisione anim/veg per prot e lip.
Categoria merceologica: 14006 - gelati, ghiaccioli
Componenti AlimentariValoreFonteCodiceClasseNote
Contenuti in 100 g / unità
COMPONENTI PRINCIPALI
Parte edibile, %10008
Holland B, Unwin ID, Buss DH (1989). Milk products and eggs. The fourth supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods.
205
Energia, ricalcolata, kJ75186
Componente alimentare ricalcolato/Recalculated food component
Energia, Ric con fibra, kJ75186
Componente alimentare ricalcolato/Recalculated food component
Energia, ricalcolata, kcal17986
Componente alimentare ricalcolato/Recalculated food component
Energia, Ric con fibra, kcal17986
Componente alimentare ricalcolato/Recalculated food component
Proteine totali, g3,508
Holland B, Unwin ID, Buss DH (1989). Milk products and eggs. The fourth supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods.
205
   Proteine animali, g3,508
Holland B, Unwin ID, Buss DH (1989). Milk products and eggs. The fourth supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods.
205
   Proteine vegetali, g0,008
Holland B, Unwin ID, Buss DH (1989). Milk products and eggs. The fourth supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods.
205
Lipidi totali, g8,008
Holland B, Unwin ID, Buss DH (1989). Milk products and eggs. The fourth supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods.
205
   Lipidi animali, g8,008
Holland B, Unwin ID, Buss DH (1989). Milk products and eggs. The fourth supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods.
205
   Lipidi vegetali, g0,008
Holland B, Unwin ID, Buss DH (1989). Milk products and eggs. The fourth supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods.
205
Colesterolo, mg2608
Holland B, Unwin ID, Buss DH (1989). Milk products and eggs. The fourth supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods.
205
Carboidrati disponibili (MSE), g24,708
Holland B, Unwin ID, Buss DH (1989). Milk products and eggs. The fourth supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods.
205nota MC: inclusi gli oligosaccaridi derivati dallo sciroppo di glucosio e le maltodestrine presenti
   Amido (MSE), gtr08
Holland B, Unwin ID, Buss DH (1989). Milk products and eggs. The fourth supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods.
205
   Carboidrati solubili (MSE), g23,708
Holland B, Unwin ID, Buss DH (1989). Milk products and eggs. The fourth supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods.
205nota MC: non inclusi oligosaccaridi e maltodestrine
Fibra alimentare totale, g0,008
Holland B, Unwin ID, Buss DH (1989). Milk products and eggs. The fourth supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods.
205
Alcol, g0,008
Holland B, Unwin ID, Buss DH (1989). Milk products and eggs. The fourth supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods.
205
Acqua, g59,808
Holland B, Unwin ID, Buss DH (1989). Milk products and eggs. The fourth supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods.
205
MINERALI ed ELEMENTI IN TRACCIA
Ferro, mg0,508
Holland B, Unwin ID, Buss DH (1989). Milk products and eggs. The fourth supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods.
205
Calcio, mg11008
Holland B, Unwin ID, Buss DH (1989). Milk products and eggs. The fourth supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods.
205
Sodio, mg6108
Holland B, Unwin ID, Buss DH (1989). Milk products and eggs. The fourth supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods.
205
Potassio, mg18008
Holland B, Unwin ID, Buss DH (1989). Milk products and eggs. The fourth supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods.
205
Fosforo, mg9908
Holland B, Unwin ID, Buss DH (1989). Milk products and eggs. The fourth supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods.
205
Zinco, mg0,4008
Holland B, Unwin ID, Buss DH (1989). Milk products and eggs. The fourth supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods.
205
VITAMINE IDROSOLUBILI
Vitamina B1, Tiamina, mg0,0408
Holland B, Unwin ID, Buss DH (1989). Milk products and eggs. The fourth supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods.
205
Vitamina B2, Riboflavina, mg0,2608
Holland B, Unwin ID, Buss DH (1989). Milk products and eggs. The fourth supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods.
205
Vitamina C, mg108
Holland B, Unwin ID, Buss DH (1989). Milk products and eggs. The fourth supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods.
205
Niacina, mg0,2008
Holland B, Unwin ID, Buss DH (1989). Milk products and eggs. The fourth supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods.
205
Vitamina B6, mg0,0708
Holland B, Unwin ID, Buss DH (1989). Milk products and eggs. The fourth supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods.
205
Folati totali, µg908
Holland B, Unwin ID, Buss DH (1989). Milk products and eggs. The fourth supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods.
205
VITAMINE LIPOSOLUBILI
Retinolo equivalente
   Retinolo eq. (RE), µg12108
Holland B, Unwin ID, Buss DH (1989). Milk products and eggs. The fourth supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods.
205CALC
   Retinolo, µg9408
Holland B, Unwin ID, Buss DH (1989). Milk products and eggs. The fourth supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods.
205
   ß-carotene eq., µg16008
Holland B, Unwin ID, Buss DH (1989). Milk products and eggs. The fourth supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods.
205
Vitamina E (ATE), mg0,1708
Holland B, Unwin ID, Buss DH (1989). Milk products and eggs. The fourth supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods.
205
Vitamina D, µg0,1008
Holland B, Unwin ID, Buss DH (1989). Milk products and eggs. The fourth supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods.
205
ACIDI GRASSI
Acidi grassi saturi totali, g4,9602
Carnovale E & Miuccio F (1989). Tabelle di composizione degli alimenti. Istituto Nazionale della Nutrizione, Roma.
1602considerato l'ingrediente principale: riferito a Latte intero lip=3.4g saturi=2.11g 18:1=0.93g mono=1.10g 18:2=0.07g 18:3=0.05g altri PUFA=0 PUFA=0.12g fonte 08 cod 205 saturi=5.02g mono=2g PUFA=0.3g
Acidi grassi monoinsaturi totali, g2,5902
Carnovale E & Miuccio F (1989). Tabelle di composizione degli alimenti. Istituto Nazionale della Nutrizione, Roma.
1602
Acido oleico, g2,1902
Carnovale E & Miuccio F (1989). Tabelle di composizione degli alimenti. Istituto Nazionale della Nutrizione, Roma.
1602
Acidi grassi polinsaturi totali, g0,2802
Carnovale E & Miuccio F (1989). Tabelle di composizione degli alimenti. Istituto Nazionale della Nutrizione, Roma.
1602
Acido linoleico, g0,1602
Carnovale E & Miuccio F (1989). Tabelle di composizione degli alimenti. Istituto Nazionale della Nutrizione, Roma.
1602
Acido linolenico, g0,1202
Carnovale E & Miuccio F (1989). Tabelle di composizione degli alimenti. Istituto Nazionale della Nutrizione, Roma.
1602
Altri acidi grassi polinsaturi, g0,0086
Componente alimentare ricalcolato/Recalculated food component