19017  CRACKERS SENZA GRASSI  
Note Alimento: alimento interamente sostituito con "Crackers, saltines, fat-free, low-sodium"
Categoria merceologica: 9001 - grissini, crackers, salatini, crostini
Componenti AlimentariValoreFonteCodiceClasseNote
Contenuti in 100 g / unità
COMPONENTI PRINCIPALI
Parte edibile, %10028
Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*
18457
Energia, ricalcolata, kJ151186
Componente alimentare ricalcolato/Recalculated food component
Energia, Ric con fibra, kJ153386
Componente alimentare ricalcolato/Recalculated food component
Energia, ricalcolata, kcal35586
Componente alimentare ricalcolato/Recalculated food component
Energia, Ric con fibra, kcal36086
Componente alimentare ricalcolato/Recalculated food component
Proteine totali, g10,528
Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*
18457
   Proteine animali, g0,028
Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*
18457per anim/veg e vit D: visto il valore di colesterolo pari a zero, si considerano prodotti con soli grassi di origine vegetale
   Proteine vegetali, g10,528
Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*
18457
Lipidi totali, g1,628
Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*
18457
   Lipidi animali, g0,028
Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*
18457
   Lipidi vegetali, g1,628
Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*
18457
Colesterolo, mg028
Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*
18457
Carboidrati disponibili (MSE), g79,628
Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*
18457ottenuti per differenza GD= GD tot - fibra GD = 82.3g - 2.7g
   Amido (MSE), g79,607
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.
167
   Carboidrati solubili (MSE), gtr07
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.
167per GS e amido RIPR riferito a Cream crackers GD=68.3g, GS=tracce, amido=68.3g
Fibra alimentare totale, g2,728
Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*
18457fibra alimentare totale
Alcol, g0,028
Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*
18457
Acqua, g3,428
Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*
18457
MINERALI ed ELEMENTI IN TRACCIA
Ferro, mg7,728
Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*
18457
Calcio, mg2228
Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*
18457
Sodio, mg63628
Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*
18457
Potassio, mg11528
Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*
18457
Fosforo, mg11328
Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*
18457
Zinco, mg0,9028
Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*
18457
VITAMINE IDROSOLUBILI
Vitamina B1, Tiamina, mg0,5228
Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*
18457
Vitamina B2, Riboflavina, mg0,5928
Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*
18457
Vitamina C, mg028
Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*
18457
Niacina, mg5,7028
Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*
18457
Vitamina B6, mg0,0928
Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*
18457
Folati totali, µg1328
Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*
18457
VITAMINE LIPOSOLUBILI
Retinolo equivalente
   Retinolo eq. (RE), µg028
Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*
18457
   Retinolo, µg028
Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*
18457
   ß-carotene eq., µg028
Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*
18457
Vitamina E (ATE), mg0,0828
Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*
18457
Vitamina D, µg0,0028
Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*
18457
ACIDI GRASSI
Acidi grassi saturi totali, g0,2428
Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*
18457
Acidi grassi monoinsaturi totali, g0,1428
Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*
18457
Acido oleico, g0,1428
Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*
18457
Acidi grassi polinsaturi totali, g0,6928
Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*
18457
Acido linoleico, g0,6528
Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*
18457
Acido linolenico, g0,0428
Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*
18457
Altri acidi grassi polinsaturi, g0,0086
Componente alimentare ricalcolato/Recalculated food component