19032  GELATO AL CIOCCOLATO  
Note Alimento: Alimento interamente sostituito con "Frozen desserts, ice cream, chocolate"
Categoria merceologica: 14006 - gelati, ghiaccioli
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.*
19270
Energia, ricalcolata, kJ90486
Componente alimentare ricalcolato/Recalculated food component
Energia, Ric con fibra, kJ91386
Componente alimentare ricalcolato/Recalculated food component
Energia, ricalcolata, kcal21586
Componente alimentare ricalcolato/Recalculated food component
Energia, Ric con fibra, kcal21886
Componente alimentare ricalcolato/Recalculated food component
Proteine totali, g3,829
Cutrufelli R & Pehrsson PR (1992). Composition of foods: snacks and sweets. USDA Handbook No. 8-19.*
19270
Lipidi totali, g11,029
Cutrufelli R & Pehrsson PR (1992). Composition of foods: snacks and sweets. USDA Handbook No. 8-19.*
19270
Colesterolo, mg3429
Cutrufelli R & Pehrsson PR (1992). Composition of foods: snacks and sweets. USDA Handbook No. 8-19.*
19207
Carboidrati disponibili (MSE), g27,029
Cutrufelli R & Pehrsson PR (1992). Composition of foods: snacks and sweets. USDA Handbook No. 8-19.*
19270ottenuti per differenza GD= GD tot - fibra GD =28.2g - 1.2g
   Amido (MSE), g0,085
Assimilato ad altra voce presente in banca dati
   Carboidrati solubili (MSE), g27,085
Assimilato ad altra voce presente in banca dati
assimilato a 02/2010, gelato al fior di latte GD=GS e amido=0
Fibra alimentare totale, g1,229
Cutrufelli R & Pehrsson PR (1992). Composition of foods: snacks and sweets. USDA Handbook No. 8-19.*
19270fibra alimentare totale
Alcol, g0,029
Cutrufelli R & Pehrsson PR (1992). Composition of foods: snacks and sweets. USDA Handbook No. 8-19.*
19270
Acqua, g55,729
Cutrufelli R & Pehrsson PR (1992). Composition of foods: snacks and sweets. USDA Handbook No. 8-19.*
19270
MINERALI ed ELEMENTI IN TRACCIA
Ferro, mg0,929
Cutrufelli R & Pehrsson PR (1992). Composition of foods: snacks and sweets. USDA Handbook No. 8-19.*
19270
Calcio, mg10929
Cutrufelli R & Pehrsson PR (1992). Composition of foods: snacks and sweets. USDA Handbook No. 8-19.*
19270
Sodio, mg7629
Cutrufelli R & Pehrsson PR (1992). Composition of foods: snacks and sweets. USDA Handbook No. 8-19.*
19270
Potassio, mg24929
Cutrufelli R & Pehrsson PR (1992). Composition of foods: snacks and sweets. USDA Handbook No. 8-19.*
19270
Fosforo, mg10729
Cutrufelli R & Pehrsson PR (1992). Composition of foods: snacks and sweets. USDA Handbook No. 8-19.*
19207
Zinco, mg0,6029
Cutrufelli R & Pehrsson PR (1992). Composition of foods: snacks and sweets. USDA Handbook No. 8-19.*
19207
VITAMINE IDROSOLUBILI
Vitamina B1, Tiamina, mg0,0429
Cutrufelli R & Pehrsson PR (1992). Composition of foods: snacks and sweets. USDA Handbook No. 8-19.*
19207
Vitamina B2, Riboflavina, mg0,1929
Cutrufelli R & Pehrsson PR (1992). Composition of foods: snacks and sweets. USDA Handbook No. 8-19.*
19207
Vitamina C, mgtr29
Cutrufelli R & Pehrsson PR (1992). Composition of foods: snacks and sweets. USDA Handbook No. 8-19.*
19207
Niacina, mg0,2329
Cutrufelli R & Pehrsson PR (1992). Composition of foods: snacks and sweets. USDA Handbook No. 8-19.*
19207
Vitamina B6, mg0,0629
Cutrufelli R & Pehrsson PR (1992). Composition of foods: snacks and sweets. USDA Handbook No. 8-19.*
19207
Folati totali, µg1629
Cutrufelli R & Pehrsson PR (1992). Composition of foods: snacks and sweets. USDA Handbook No. 8-19.*
19207
VITAMINE LIPOSOLUBILI
Retinolo equivalente
   Retinolo eq. (RE), µg11929
Cutrufelli R & Pehrsson PR (1992). Composition of foods: snacks and sweets. USDA Handbook No. 8-19.*
19207
   Retinolo, µg11003
Fidanza F & Versiglioni N (1989). Tabelle di composizione degli alimenti. Istituto di Scienza dell'Alimentazione. Università degli Studi di Perugia. Ed. Idelson, Napoli.
416assimilato a gelato 03/416 RE=120mcg; R=110mcg, C=60mcg
   ß-carotene eq., µg6003
Fidanza F & Versiglioni N (1989). Tabelle di composizione degli alimenti. Istituto di Scienza dell'Alimentazione. Università degli Studi di Perugia. Ed. Idelson, Napoli.
416assimilato a gelato ; RE=120mcg, R=110mgc e C=60mcg
Vitamina E (ATE), mg0,3329
Cutrufelli R & Pehrsson PR (1992). Composition of foods: snacks and sweets. USDA Handbook No. 8-19.*
19207
Vitamina D, µg0,1208
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.
204ALIMENTO SIMILE Ice cream
ACIDI GRASSI
Acidi grassi saturi totali, g6,8029
Cutrufelli R & Pehrsson PR (1992). Composition of foods: snacks and sweets. USDA Handbook No. 8-19.*
19207
Acidi grassi monoinsaturi totali, g3,2129
Cutrufelli R & Pehrsson PR (1992). Composition of foods: snacks and sweets. USDA Handbook No. 8-19.*
19207
Acido oleico, g2,9729
Cutrufelli R & Pehrsson PR (1992). Composition of foods: snacks and sweets. USDA Handbook No. 8-19.*
19207
Acidi grassi polinsaturi totali, g0,4129
Cutrufelli R & Pehrsson PR (1992). Composition of foods: snacks and sweets. USDA Handbook No. 8-19.*
19207
Acido linoleico, g0,2529
Cutrufelli R & Pehrsson PR (1992). Composition of foods: snacks and sweets. USDA Handbook No. 8-19.*
19207
Acido linolenico, g0,1529
Cutrufelli R & Pehrsson PR (1992). Composition of foods: snacks and sweets. USDA Handbook No. 8-19.*
19207
Altri acidi grassi polinsaturi, g0,0186
Componente alimentare ricalcolato/Recalculated food component