19007  BUDINO ALLA VANIGLIA  
Note Alimento: Alimento interamente sostituito con "Dessert, pudding, vanilla, ready-to-eat"
Categoria merceologica: 15003 - creme e desserts al cucchiaio
Componenti AlimentariValoreFonteCodiceClasseNote
Contenuti in 100 g / unità
COMPONENTI PRINCIPALI
Parte edibile, %10029
Cutrufelli R & Pehrsson PR (1992). Composition of foods: snacks and sweets. USDA Handbook No. 8-19.*
19201
Energia, ricalcolata, kJ52186
Componente alimentare ricalcolato/Recalculated food component
Energia, Ric con fibra, kJ52286
Componente alimentare ricalcolato/Recalculated food component
Energia, ricalcolata, kcal12386
Componente alimentare ricalcolato/Recalculated food component
Energia, Ric con fibra, kcal12486
Componente alimentare ricalcolato/Recalculated food component
Proteine totali, g2,329
Cutrufelli R & Pehrsson PR (1992). Composition of foods: snacks and sweets. USDA Handbook No. 8-19.*
19201
   Proteine animali, g1,789
Calcolato da ricetta/Calculated from recipe
per i nutrienti fonte 89 e per la suddivisione anim/veg STIMA dagli ingredienti utilizzando la ricetta fonte 08 cod 241. Ingredienti: latte intero 500g + farina 50g + zucchero 25g acqua=75.18g, GD=15.1g, GS=8.7g, amido=6.4g prot tot=3.6g, prot anim=2.6g, prot veg=1g lip tot=3g, lip anim=2.9g, lip veg=0.1g
   Proteine vegetali, g0,689
Calcolato da ricetta/Calculated from recipe
Lipidi totali, g3,629
Cutrufelli R & Pehrsson PR (1992). Composition of foods: snacks and sweets. USDA Handbook No. 8-19.*
19201
   Lipidi animali, g3,589
Calcolato da ricetta/Calculated from recipe
   Lipidi vegetali, g0,189
Calcolato da ricetta/Calculated from recipe
Colesterolo, mg729
Cutrufelli R & Pehrsson PR (1992). Composition of foods: snacks and sweets. USDA Handbook No. 8-19.*
19201
Carboidrati disponibili (MSE), g21,829
Cutrufelli R & Pehrsson PR (1992). Composition of foods: snacks and sweets. USDA Handbook No. 8-19.*
19201GD = GD tot - fibra GD tot = 21.9g ottenuti per differenza
   Amido (MSE), g9,289
Calcolato da ricetta/Calculated from recipe
   Carboidrati solubili (MSE), g12,689
Calcolato da ricetta/Calculated from recipe
Fibra alimentare totale, g0,129
Cutrufelli R & Pehrsson PR (1992). Composition of foods: snacks and sweets. USDA Handbook No. 8-19.*
19201espressa come fibra alimentare tot
Alcol, g0,029
Cutrufelli R & Pehrsson PR (1992). Composition of foods: snacks and sweets. USDA Handbook No. 8-19.*
19201
Acqua, g71,229
Cutrufelli R & Pehrsson PR (1992). Composition of foods: snacks and sweets. USDA Handbook No. 8-19.*
19201
MINERALI ed ELEMENTI IN TRACCIA
Ferro, mg0,129
Cutrufelli R & Pehrsson PR (1992). Composition of foods: snacks and sweets. USDA Handbook No. 8-19.*
19201
Calcio, mg8829
Cutrufelli R & Pehrsson PR (1992). Composition of foods: snacks and sweets. USDA Handbook No. 8-19.*
19201
Sodio, mg13529
Cutrufelli R & Pehrsson PR (1992). Composition of foods: snacks and sweets. USDA Handbook No. 8-19.*
19201
Potassio, mg11329
Cutrufelli R & Pehrsson PR (1992). Composition of foods: snacks and sweets. USDA Handbook No. 8-19.*
19201
Fosforo, mg6829
Cutrufelli R & Pehrsson PR (1992). Composition of foods: snacks and sweets. USDA Handbook No. 8-19.*
19201
Zinco, mg0,3029
Cutrufelli R & Pehrsson PR (1992). Composition of foods: snacks and sweets. USDA Handbook No. 8-19.*
19201
VITAMINE IDROSOLUBILI
Vitamina B1, Tiamina, mg0,0229
Cutrufelli R & Pehrsson PR (1992). Composition of foods: snacks and sweets. USDA Handbook No. 8-19.*
19201
Vitamina B2, Riboflavina, mg0,1429
Cutrufelli R & Pehrsson PR (1992). Composition of foods: snacks and sweets. USDA Handbook No. 8-19.*
19201
Vitamina C, mg029
Cutrufelli R & Pehrsson PR (1992). Composition of foods: snacks and sweets. USDA Handbook No. 8-19.*
19201
Niacina, mg0,3029
Cutrufelli R & Pehrsson PR (1992). Composition of foods: snacks and sweets. USDA Handbook No. 8-19.*
19201
Vitamina B6, mg0,0129
Cutrufelli R & Pehrsson PR (1992). Composition of foods: snacks and sweets. USDA Handbook No. 8-19.*
19201
Folati totali, µg029
Cutrufelli R & Pehrsson PR (1992). Composition of foods: snacks and sweets. USDA Handbook No. 8-19.*
19201
VITAMINE LIPOSOLUBILI
Retinolo equivalente
   Retinolo eq. (RE), µg629
Cutrufelli R & Pehrsson PR (1992). Composition of foods: snacks and sweets. USDA Handbook No. 8-19.*
19201
   Retinolo, µg608
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.
241per i nutrienti 08/241 ALIEMNTO SIMILE Milk pudding acqua=72.4g, lip=4.3g, prot=3.9g per R e C RIPR interna RE=60mcg, R=56mcg, C=22mcg
   ß-carotene eq., µgtr08
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.
241
Vitamina E (ATE), mg0,1329
Cutrufelli R & Pehrsson PR (1992). Composition of foods: snacks and sweets. USDA Handbook No. 8-19.*
19201
Vitamina D, µg0,0308
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.
241
ACIDI GRASSI
Acidi grassi saturi totali, g0,5729
Cutrufelli R & Pehrsson PR (1992). Composition of foods: snacks and sweets. USDA Handbook No. 8-19.*
19201
Acidi grassi monoinsaturi totali, g1,5429
Cutrufelli R & Pehrsson PR (1992). Composition of foods: snacks and sweets. USDA Handbook No. 8-19.*
19201
Acido oleico, g1,5329
Cutrufelli R & Pehrsson PR (1992). Composition of foods: snacks and sweets. USDA Handbook No. 8-19.*
19201
Acidi grassi polinsaturi totali, g1,3429
Cutrufelli R & Pehrsson PR (1992). Composition of foods: snacks and sweets. USDA Handbook No. 8-19.*
19201
Acido linoleico, g1,2429
Cutrufelli R & Pehrsson PR (1992). Composition of foods: snacks and sweets. USDA Handbook No. 8-19.*
19201
Acido linolenico, g0,0929
Cutrufelli R & Pehrsson PR (1992). Composition of foods: snacks and sweets. USDA Handbook No. 8-19.*
19201
Altri acidi grassi polinsaturi, g0,0186
Componente alimentare ricalcolato/Recalculated food component