19038  GRISSINI INTEGRALI  
Note Alimento: alimento interamente sostituito con "Crackers, whole-wheat"
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.*
18235
Energia, ricalcolata, kJ171686
Componente alimentare ricalcolato/Recalculated food component
Energia, Ric con fibra, kJ180086
Componente alimentare ricalcolato/Recalculated food component
Energia, ricalcolata, kcal40886
Componente alimentare ricalcolato/Recalculated food component
Energia, Ric con fibra, kcal42986
Componente alimentare ricalcolato/Recalculated food component
Proteine totali, g8,828
Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*
18235
   Proteine animali, g0,028
Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*
18235per la suddivisione anim/veg cconsiderata la nota USDA: prodotto ottenuto con olio di soia parzialmente idrogenato
   Proteine vegetali, g8,828
Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*
18235
Lipidi totali, g17,228
Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*
18235
   Lipidi animali, g0,028
Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*
18235
   Lipidi vegetali, g17,228
Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*
18235
Colesterolo, mg028
Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*
18235
Carboidrati disponibili (MSE), g58,128
Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*
18235ottenuti per differenza e privato della fibra tot GD= GD tot - fibra GD= 68.6g - 10.5g
   Amido (MSE), g56,202
Carnovale E & Miuccio F (1989). Tabelle di composizione degli alimenti. Istituto Nazionale della Nutrizione, Roma.
20
   Carboidrati solubili (MSE), g1,902
Carnovale E & Miuccio F (1989). Tabelle di composizione degli alimenti. Istituto Nazionale della Nutrizione, Roma.
20suddivisione come per alimento 02/20 GD=69g, GS=2.2g, amido=66.8g
Fibra alimentare totale, g10,528
Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*
18235
Alcol, g0,028
Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*
18235
Acqua, g2,728
Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*
18235
MINERALI ed ELEMENTI IN TRACCIA
Ferro, mg3,128
Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*
18235
Calcio, mg5028
Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*
18235
Sodio, mg65928
Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*
18235
Potassio, mg29728
Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*
18235
Fosforo, mg29528
Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*
18235
Zinco, mg2,2028
Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*
18235
VITAMINE IDROSOLUBILI
Vitamina B1, Tiamina, mg0,2028
Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*
18235
Vitamina B2, Riboflavina, mg0,1028
Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*
18235
Vitamina C, mg028
Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*
18235
Niacina, mg4,5028
Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*
18235
Vitamina B6, mg0,1828
Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*
18235
Folati totali, µg2828
Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*
18235
VITAMINE LIPOSOLUBILI
Retinolo equivalente
   Retinolo eq. (RE), µg028
Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*
18235
   Retinolo, µg028
Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*
18235CALC
   ß-carotene eq., µg028
Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*
18235
Vitamina E (ATE), mg3,9228
Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*
18235
Vitamina D, µg0,0007
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.
167ALIMENTO SIMILE Cream crackers acqua=4.3g, lip=16.3g
ACIDI GRASSI
Acidi grassi saturi totali, g3,0828
Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*
18235
Acidi grassi monoinsaturi totali, g9,4928
Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*
18235
Acido oleico, g4,4628
Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*
18235
Acidi grassi polinsaturi totali, g2,7028
Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*
18235
Acido linoleico, g2,6328
Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*
18235
Acido linolenico, g0,0628
Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*
18235
Altri acidi grassi polinsaturi, g0,0186
Componente alimentare ricalcolato/Recalculated food component