19014  CIOCCOLATO BIANCO  
Note Alimento: Alimento interamente sostituito con "Chocolate white"
Categoria merceologica: 14001 - cioccolatini, tavolette e creme spalmabili
Componenti AlimentariValoreFonteCodiceClasseNote
Contenuti in 100 g / unità
COMPONENTI PRINCIPALI
Parte edibile, %100M
Chang W, Brown J, Buss DH (1994). Miscellaneous Foods. The Fourth supplement to McCance&Widdowson's. The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods.
91
Energia, ricalcolata, kJ221286
Componente alimentare ricalcolato/Recalculated food component
Energia, Ric con fibra, kJ221886
Componente alimentare ricalcolato/Recalculated food component
Energia, ricalcolata, kcal52986
Componente alimentare ricalcolato/Recalculated food component
Energia, Ric con fibra, kcal53086
Componente alimentare ricalcolato/Recalculated food component
Proteine totali, g8,0M
Chang W, Brown J, Buss DH (1994). Miscellaneous Foods. The Fourth supplement to McCance&Widdowson's. The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods.
91
   Proteine animali, g5,402
Carnovale E & Miuccio F (1989). Tabelle di composizione degli alimenti. Istituto Nazionale della Nutrizione, Roma.
2006per la suddivisione anim/veg RIPR riferito a Cioccolato al latte, fonte 72 prot tot=8.9g, prot anim=6g, prot veg=2.9g lip tot=37.6g, lip anim=24.6g, lip veg=13g
   Proteine vegetali, g2,602
Carnovale E & Miuccio F (1989). Tabelle di composizione degli alimenti. Istituto Nazionale della Nutrizione, Roma.
2006
Lipidi totali, g30,9M
Chang W, Brown J, Buss DH (1994). Miscellaneous Foods. The Fourth supplement to McCance&Widdowson's. The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods.
91
   Lipidi animali, g20,202
Carnovale E & Miuccio F (1989). Tabelle di composizione degli alimenti. Istituto Nazionale della Nutrizione, Roma.
2006
   Lipidi vegetali, g10,702
Carnovale E & Miuccio F (1989). Tabelle di composizione degli alimenti. Istituto Nazionale della Nutrizione, Roma.
2006
Colesterolo, mg23M
Chang W, Brown J, Buss DH (1994). Miscellaneous Foods. The Fourth supplement to McCance&Widdowson's. The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods.
89
Carboidrati disponibili (MSE), g58,3M
Chang W, Brown J, Buss DH (1994). Miscellaneous Foods. The Fourth supplement to McCance&Widdowson's. The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods.
91
   Amido (MSE), gtrM
Chang W, Brown J, Buss DH (1994). Miscellaneous Foods. The Fourth supplement to McCance&Widdowson's. The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods.
91
   Carboidrati solubili (MSE), g58,3M
Chang W, Brown J, Buss DH (1994). Miscellaneous Foods. The Fourth supplement to McCance&Widdowson's. The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods.
91
Fibra alimentare totale, g0,8M
Chang W, Brown J, Buss DH (1994). Miscellaneous Foods. The Fourth supplement to McCance&Widdowson's. The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods.
89per i nutrienti M/89 ALIMENTO SIMILE Chocolate, milk acqua=1.3g, lip=30.7g, prot=7.7g motodo Englyst
Alcol, g0,0M
Chang W, Brown J, Buss DH (1994). Miscellaneous Foods. The Fourth supplement to McCance&Widdowson's. The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods.
91
Acqua, g0,6M
Chang W, Brown J, Buss DH (1994). Miscellaneous Foods. The Fourth supplement to McCance&Widdowson's. The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods.
91
MINERALI ed ELEMENTI IN TRACCIA
Ferro, mg0,2M
Chang W, Brown J, Buss DH (1994). Miscellaneous Foods. The Fourth supplement to McCance&Widdowson's. The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods.
91
Calcio, mg270M
Chang W, Brown J, Buss DH (1994). Miscellaneous Foods. The Fourth supplement to McCance&Widdowson's. The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods.
91
Sodio, mg110M
Chang W, Brown J, Buss DH (1994). Miscellaneous Foods. The Fourth supplement to McCance&Widdowson's. The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods.
91
Potassio, mg350M
Chang W, Brown J, Buss DH (1994). Miscellaneous Foods. The Fourth supplement to McCance&Widdowson's. The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods.
91
Fosforo, mg230M
Chang W, Brown J, Buss DH (1994). Miscellaneous Foods. The Fourth supplement to McCance&Widdowson's. The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods.
91
Zinco, mg0,90M
Chang W, Brown J, Buss DH (1994). Miscellaneous Foods. The Fourth supplement to McCance&Widdowson's. The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods.
91
VITAMINE IDROSOLUBILI
Vitamina B1, Tiamina, mg0,08M
Chang W, Brown J, Buss DH (1994). Miscellaneous Foods. The Fourth supplement to McCance&Widdowson's. The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods.
91
Vitamina B2, Riboflavina, mg0,49M
Chang W, Brown J, Buss DH (1994). Miscellaneous Foods. The Fourth supplement to McCance&Widdowson's. The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods.
91
Vitamina C, mg0M
Chang W, Brown J, Buss DH (1994). Miscellaneous Foods. The Fourth supplement to McCance&Widdowson's. The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods.
91
Niacina, mg0,20M
Chang W, Brown J, Buss DH (1994). Miscellaneous Foods. The Fourth supplement to McCance&Widdowson's. The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods.
91
Vitamina B6, mg0,07M
Chang W, Brown J, Buss DH (1994). Miscellaneous Foods. The Fourth supplement to McCance&Widdowson's. The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods.
91
Folati totali, µg10M
Chang W, Brown J, Buss DH (1994). Miscellaneous Foods. The Fourth supplement to McCance&Widdowson's. The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods.
91
VITAMINE LIPOSOLUBILI
Retinolo equivalente
   Retinolo eq. (RE), µg26M
Chang W, Brown J, Buss DH (1994). Miscellaneous Foods. The Fourth supplement to McCance&Widdowson's. The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods.
91
   Retinolo, µg13M
Chang W, Brown J, Buss DH (1994). Miscellaneous Foods. The Fourth supplement to McCance&Widdowson's. The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods.
91
   ß-carotene eq., µg75M
Chang W, Brown J, Buss DH (1994). Miscellaneous Foods. The Fourth supplement to McCance&Widdowson's. The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods.
91
Vitamina E (ATE), mg1,14M
Chang W, Brown J, Buss DH (1994). Miscellaneous Foods. The Fourth supplement to McCance&Widdowson's. The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods.
91
Vitamina D, µgtrM
Chang W, Brown J, Buss DH (1994). Miscellaneous Foods. The Fourth supplement to McCance&Widdowson's. The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods.
91
ACIDI GRASSI
Acidi grassi saturi totali, g18,02E
Paul AA, Southgate DAT, Russell J (1990). Amino Acid composition (mg per 100 g food) and fatty acid composition (g per 100 g food). First supplement to McCance and Widdowson's The Composition of Foods. HMSO, London.
857RIPR riferito a Chocolate, milk lip=30.3g saturi=17.67g 18:1=9.53g mono=9.7g 18:2=0.83g 18:3=0.23g altri PUFA=0 PUFA=1.06g M/91: in tab saturi= 18.4g, mono=10g, PUFA=1.1g
Acidi grassi monoinsaturi totali, g9,89E
Paul AA, Southgate DAT, Russell J (1990). Amino Acid composition (mg per 100 g food) and fatty acid composition (g per 100 g food). First supplement to McCance and Widdowson's The Composition of Foods. HMSO, London.
857
Acido oleico, g9,72E
Paul AA, Southgate DAT, Russell J (1990). Amino Acid composition (mg per 100 g food) and fatty acid composition (g per 100 g food). First supplement to McCance and Widdowson's The Composition of Foods. HMSO, London.
857
Acidi grassi polinsaturi totali, g1,08E
Paul AA, Southgate DAT, Russell J (1990). Amino Acid composition (mg per 100 g food) and fatty acid composition (g per 100 g food). First supplement to McCance and Widdowson's The Composition of Foods. HMSO, London.
857
Acido linoleico, g0,85E
Paul AA, Southgate DAT, Russell J (1990). Amino Acid composition (mg per 100 g food) and fatty acid composition (g per 100 g food). First supplement to McCance and Widdowson's The Composition of Foods. HMSO, London.
857
Acido linolenico, g0,23E
Paul AA, Southgate DAT, Russell J (1990). Amino Acid composition (mg per 100 g food) and fatty acid composition (g per 100 g food). First supplement to McCance and Widdowson's The Composition of Foods. HMSO, London.
857
Altri acidi grassi polinsaturi, g0,0086
Componente alimentare ricalcolato/Recalculated food component