19061  PASTA SFOGLIA  
Note Alimento: Alimento interamente sostituito con "Flaky Pastry, cooked" fonte 07 cod 223 (ricetta: 200g farina, 75g margarina, 75g lardo, 85g acqua, succo di limone e sale) e completato con STIMA da ricetta: farina 0 200g, margarina 150g, acqua 85g, sale 3g. (Il Cucchiaio d'Argento). NB: il burro della ricetta e' stato sostituito con la margarina perche' nelle etichette nutrizionali de "Pasta sfoglia" come grasso viene utilizzata la margarina.
Categoria merceologica: 15006 - torte, preparati e basi per torte
Componenti AlimentariValoreFonteCodiceClasseNote
Contenuti in 100 g / unità
COMPONENTI PRINCIPALI
Parte edibile, %10007
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.
223
Energia, ricalcolata, kJ233286
Componente alimentare ricalcolato/Recalculated food component
Energia, Ric con fibra, kJ234986
Componente alimentare ricalcolato/Recalculated food component
Energia, ricalcolata, kcal56086
Componente alimentare ricalcolato/Recalculated food component
Energia, Ric con fibra, kcal56486
Componente alimentare ricalcolato/Recalculated food component
Proteine totali, g5,607
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.
223
   Proteine animali, g0,189
Calcolato da ricetta/Calculated from recipe
suddivisione anim/veg da ricetta: prot tot=7.23g, prot anim=0.18g, prot veg=7.05g lip tot=38.71g, lip anim=25.4g, lipveg=13.31g
   Proteine vegetali, g5,589
Calcolato da ricetta/Calculated from recipe
Lipidi totali, g40,607
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.
223
   Lipidi animali, g26,689
Calcolato da ricetta/Calculated from recipe
   Lipidi vegetali, g14,089
Calcolato da ricetta/Calculated from recipe
Colesterolo, mg1507
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.
223
Carboidrati disponibili (MSE), g45,907
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.
223
   Amido (MSE), g45,007
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.
223
   Carboidrati solubili (MSE), g0,907
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.
223
Fibra alimentare totale, g2,107
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.
223F. Southgate, Englyst 1.8
Alcol, g0,007
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.
223
Acqua, g7,707
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.
223
MINERALI ed ELEMENTI IN TRACCIA
Ferro, mg1,307
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.
223
Calcio, mg8407
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.
223
Sodio, mg46007
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.
223
Potassio, mg9407
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.
223
Fosforo, mg6907
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.
223
Zinco, mg0,5007
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.
223
VITAMINE IDROSOLUBILI
Vitamina B1, Tiamina, mg0,1407
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.
223
Vitamina B2, Riboflavina, mg0,0207
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.
223
Vitamina C, mgtr07
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.
223
Niacina, mg1,0007
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.
223
Vitamina B6, mg0,0707
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.
223
Folati totali, µg707
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.
223
VITAMINE LIPOSOLUBILI
Retinolo equivalente
   Retinolo eq. (RE), µg18007
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.
223
   Retinolo, µg17589
Calcolato da ricetta/Calculated from recipe
suddivisione come da ricetta RE=34mcg, R=33mcg, C=9mcg
   ß-carotene eq., µg4889
Calcolato da ricetta/Calculated from recipe
Vitamina E (ATE), mg1,9507
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.
223
Vitamina D, µg1,7607
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.
223
ACIDI GRASSI
Acidi grassi saturi totali, g15,77E
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.
92RIPR riferito a Flaky pastry cooked lip=40.5g saturi=15.73g 18:1=12.1g mono=16.74g 18:2=2.86g 18:3=0.22g altri PUFA=0.68g PUFA=4.99g
Acidi grassi monoinsaturi totali, g16,78E
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.
92
Acido oleico, g12,13E
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.
92
Acidi grassi polinsaturi totali, g5,00E
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.
92
Acido linoleico, g2,87E
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.
92
Acido linolenico, g0,22E
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.
92
Altri acidi grassi polinsaturi, g0,6886
Componente alimentare ricalcolato/Recalculated food component