19072  VALERIANA   Valerianella olitoria
Categoria merceologica: 2008 - verdure a foglia (insalata)
Componenti AlimentariValoreFonteCodiceClasseNote
Contenuti in 100 g / unità
COMPONENTI PRINCIPALI
Parte edibile, %10021
Haytowitz DB & Matthews RH (1992). Composition of foods: vegetables and vegetable products. USDA Agricolture Handbook No. 8-11.*
11190
Energia, ricalcolata, kJ10686
Componente alimentare ricalcolato/Recalculated food component
Energia, Ric con fibra, kJ11886
Componente alimentare ricalcolato/Recalculated food component
Energia, ricalcolata, kcal2586
Componente alimentare ricalcolato/Recalculated food component
Energia, Ric con fibra, kcal2886
Componente alimentare ricalcolato/Recalculated food component
Proteine totali, g2,021
Haytowitz DB & Matthews RH (1992). Composition of foods: vegetables and vegetable products. USDA Agricolture Handbook No. 8-11.*
11190
   Proteine animali, g0,021
Haytowitz DB & Matthews RH (1992). Composition of foods: vegetables and vegetable products. USDA Agricolture Handbook No. 8-11.*
11190
   Proteine vegetali, g2,021
Haytowitz DB & Matthews RH (1992). Composition of foods: vegetables and vegetable products. USDA Agricolture Handbook No. 8-11.*
11190
Lipidi totali, g0,421
Haytowitz DB & Matthews RH (1992). Composition of foods: vegetables and vegetable products. USDA Agricolture Handbook No. 8-11.*
11190
   Lipidi animali, g0,021
Haytowitz DB & Matthews RH (1992). Composition of foods: vegetables and vegetable products. USDA Agricolture Handbook No. 8-11.*
11190
   Lipidi vegetali, g0,421
Haytowitz DB & Matthews RH (1992). Composition of foods: vegetables and vegetable products. USDA Agricolture Handbook No. 8-11.*
11190
Colesterolo, mg021
Haytowitz DB & Matthews RH (1992). Composition of foods: vegetables and vegetable products. USDA Agricolture Handbook No. 8-11.*
11190
Carboidrati disponibili (MSE), g3,621
Haytowitz DB & Matthews RH (1992). Composition of foods: vegetables and vegetable products. USDA Agricolture Handbook No. 8-11.*
11190ottenuti per differenza
   Amido (MSE), g0,021
Haytowitz DB & Matthews RH (1992). Composition of foods: vegetables and vegetable products. USDA Agricolture Handbook No. 8-11.*
11190amido=0 quando GD=GS
   Carboidrati solubili (MSE), g3,621
Haytowitz DB & Matthews RH (1992). Composition of foods: vegetables and vegetable products. USDA Agricolture Handbook No. 8-11.*
11190assimilato a Lamb's lettuce fonte 32, dove GD=GS
Fibra alimentare totale, g1,532
Souci SW, Fachman W, Kraut H (1989/1990). Food Composition and Nutrition Tables. Edited by: Deutsche Forschunganstalt fur Lebensmittelchemie, Garching (Munchen).
605non RIPR acqua=93.4g metodo Southgate e metodo Englyst
Alcol, g0,021
Haytowitz DB & Matthews RH (1992). Composition of foods: vegetables and vegetable products. USDA Agricolture Handbook No. 8-11.*
11190
Acqua, g92,821
Haytowitz DB & Matthews RH (1992). Composition of foods: vegetables and vegetable products. USDA Agricolture Handbook No. 8-11.*
11190
MINERALI ed ELEMENTI IN TRACCIA
Ferro, mg2,221
Haytowitz DB & Matthews RH (1992). Composition of foods: vegetables and vegetable products. USDA Agricolture Handbook No. 8-11.*
11190
Calcio, mg3821
Haytowitz DB & Matthews RH (1992). Composition of foods: vegetables and vegetable products. USDA Agricolture Handbook No. 8-11.*
11190
Sodio, mg421
Haytowitz DB & Matthews RH (1992). Composition of foods: vegetables and vegetable products. USDA Agricolture Handbook No. 8-11.*
11190
Potassio, mg45921
Haytowitz DB & Matthews RH (1992). Composition of foods: vegetables and vegetable products. USDA Agricolture Handbook No. 8-11.*
11190
Fosforo, mg5321
Haytowitz DB & Matthews RH (1992). Composition of foods: vegetables and vegetable products. USDA Agricolture Handbook No. 8-11.*
11190
Zinco, mg0,6021
Haytowitz DB & Matthews RH (1992). Composition of foods: vegetables and vegetable products. USDA Agricolture Handbook No. 8-11.*
11190
VITAMINE IDROSOLUBILI
Vitamina B1, Tiamina, mg0,0721
Haytowitz DB & Matthews RH (1992). Composition of foods: vegetables and vegetable products. USDA Agricolture Handbook No. 8-11.*
11190
Vitamina B2, Riboflavina, mg0,0921
Haytowitz DB & Matthews RH (1992). Composition of foods: vegetables and vegetable products. USDA Agricolture Handbook No. 8-11.*
11190
Vitamina C, mg3821
Haytowitz DB & Matthews RH (1992). Composition of foods: vegetables and vegetable products. USDA Agricolture Handbook No. 8-11.*
11190
Niacina, mg0,4221
Haytowitz DB & Matthews RH (1992). Composition of foods: vegetables and vegetable products. USDA Agricolture Handbook No. 8-11.*
11190
Vitamina B6, mg0,2721
Haytowitz DB & Matthews RH (1992). Composition of foods: vegetables and vegetable products. USDA Agricolture Handbook No. 8-11.*
11190
Folati totali, µg1421
Haytowitz DB & Matthews RH (1992). Composition of foods: vegetables and vegetable products. USDA Agricolture Handbook No. 8-11.*
11190
VITAMINE LIPOSOLUBILI
Retinolo equivalente
   Retinolo eq. (RE), µg70921
Haytowitz DB & Matthews RH (1992). Composition of foods: vegetables and vegetable products. USDA Agricolture Handbook No. 8-11.*
11190
   Retinolo, µg021
Haytowitz DB & Matthews RH (1992). Composition of foods: vegetables and vegetable products. USDA Agricolture Handbook No. 8-11.*
11190
   ß-carotene eq., µg425421
Haytowitz DB & Matthews RH (1992). Composition of foods: vegetables and vegetable products. USDA Agricolture Handbook No. 8-11.*
11190CALC
Vitamina E (ATE), mg0,6032
Souci SW, Fachman W, Kraut H (1989/1990). Food Composition and Nutrition Tables. Edited by: Deutsche Forschunganstalt fur Lebensmittelchemie, Garching (Munchen).
non RIPR acqua=93.4g
Vitamina D, µg0,0021
Haytowitz DB & Matthews RH (1992). Composition of foods: vegetables and vegetable products. USDA Agricolture Handbook No. 8-11.*
11190
ACIDI GRASSI
Acidi grassi saturi totali, g0,0521
Haytowitz DB & Matthews RH (1992). Composition of foods: vegetables and vegetable products. USDA Agricolture Handbook No. 8-11.*
11250RIPR riferito a Lettuce lip=0.22g saturi=0.029g 18:1=0.006g mono=0.008g 18:2=0.034g 18:3=0.083g altri PUFA=0 PUFA=0.117g
Acidi grassi monoinsaturi totali, g0,0121
Haytowitz DB & Matthews RH (1992). Composition of foods: vegetables and vegetable products. USDA Agricolture Handbook No. 8-11.*
11250
Acido oleico, g0,0121
Haytowitz DB & Matthews RH (1992). Composition of foods: vegetables and vegetable products. USDA Agricolture Handbook No. 8-11.*
11250
Acidi grassi polinsaturi totali, g0,2121
Haytowitz DB & Matthews RH (1992). Composition of foods: vegetables and vegetable products. USDA Agricolture Handbook No. 8-11.*
11250
Acido linoleico, g0,0621
Haytowitz DB & Matthews RH (1992). Composition of foods: vegetables and vegetable products. USDA Agricolture Handbook No. 8-11.*
11250
Acido linolenico, g0,1521
Haytowitz DB & Matthews RH (1992). Composition of foods: vegetables and vegetable products. USDA Agricolture Handbook No. 8-11.*
11250
Altri acidi grassi polinsaturi, g0,0086
Componente alimentare ricalcolato/Recalculated food component