19073  VERDURA E LEGUMI, SURGELATI  
Note Alimento: ingredienti: mais, fagioli, piselli, carote NB: alcuni valori sono stati approx.
Categoria merceologica: 3000 - verdure e legumi misti
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.*
11583
Energia, ricalcolata, kJ22786
Componente alimentare ricalcolato/Recalculated food component
Energia, Ric con fibra, kJ25986
Componente alimentare ricalcolato/Recalculated food component
Energia, ricalcolata, kcal5386
Componente alimentare ricalcolato/Recalculated food component
Energia, Ric con fibra, kcal6186
Componente alimentare ricalcolato/Recalculated food component
Proteine totali, g3,321
Haytowitz DB & Matthews RH (1992). Composition of foods: vegetables and vegetable products. USDA Agricolture Handbook No. 8-11.*
11583
   Proteine animali, g0,021
Haytowitz DB & Matthews RH (1992). Composition of foods: vegetables and vegetable products. USDA Agricolture Handbook No. 8-11.*
11583
   Proteine vegetali, g3,321
Haytowitz DB & Matthews RH (1992). Composition of foods: vegetables and vegetable products. USDA Agricolture Handbook No. 8-11.*
11583
Lipidi totali, g0,521
Haytowitz DB & Matthews RH (1992). Composition of foods: vegetables and vegetable products. USDA Agricolture Handbook No. 8-11.*
11583
   Lipidi animali, g0,021
Haytowitz DB & Matthews RH (1992). Composition of foods: vegetables and vegetable products. USDA Agricolture Handbook No. 8-11.*
11583
   Lipidi vegetali, g0,521
Haytowitz DB & Matthews RH (1992). Composition of foods: vegetables and vegetable products. USDA Agricolture Handbook No. 8-11.*
11583
Colesterolo, mg021
Haytowitz DB & Matthews RH (1992). Composition of foods: vegetables and vegetable products. USDA Agricolture Handbook No. 8-11.*
11583
Carboidrati disponibili (MSE), g9,521
Haytowitz DB & Matthews RH (1992). Composition of foods: vegetables and vegetable products. USDA Agricolture Handbook No. 8-11.*
11583GD= GD tot - fibra GD tot =13.46g
   Amido (MSE), g5,986
Componente alimentare ricalcolato/Recalculated food component
   Carboidrati solubili (MSE), g3,586
Componente alimentare ricalcolato/Recalculated food component
per GS e amido STIMA ricavata dalla media aritmetica dei valori di GD, GS e amido delle seguenti voci: mais dolce (cod 9039), fagioli in scatola (cod 100139), piselli in scatola (cod 100141), carote in scatola (MC cod 207). GD=11g, GS=4.1g, amido=6.8g
Fibra alimentare totale, g4,021
Haytowitz DB & Matthews RH (1992). Composition of foods: vegetables and vegetable products. USDA Agricolture Handbook No. 8-11.*
11583espressa come fibra totale
Alcol, g0,021
Haytowitz DB & Matthews RH (1992). Composition of foods: vegetables and vegetable products. USDA Agricolture Handbook No. 8-11.*
11583
Acqua, g82,121
Haytowitz DB & Matthews RH (1992). Composition of foods: vegetables and vegetable products. USDA Agricolture Handbook No. 8-11.*
11583
MINERALI ed ELEMENTI IN TRACCIA
Ferro, mg1,021
Haytowitz DB & Matthews RH (1992). Composition of foods: vegetables and vegetable products. USDA Agricolture Handbook No. 8-11.*
11583
Calcio, mg2521
Haytowitz DB & Matthews RH (1992). Composition of foods: vegetables and vegetable products. USDA Agricolture Handbook No. 8-11.*
11583
Sodio, mg4721
Haytowitz DB & Matthews RH (1992). Composition of foods: vegetables and vegetable products. USDA Agricolture Handbook No. 8-11.*
11583
Potassio, mg21221
Haytowitz DB & Matthews RH (1992). Composition of foods: vegetables and vegetable products. USDA Agricolture Handbook No. 8-11.*
11583
Fosforo, mg5921
Haytowitz DB & Matthews RH (1992). Composition of foods: vegetables and vegetable products. USDA Agricolture Handbook No. 8-11.*
11583
Zinco, mg0,5021
Haytowitz DB & Matthews RH (1992). Composition of foods: vegetables and vegetable products. USDA Agricolture Handbook No. 8-11.*
11583
VITAMINE IDROSOLUBILI
Vitamina B1, Tiamina, mg0,1221
Haytowitz DB & Matthews RH (1992). Composition of foods: vegetables and vegetable products. USDA Agricolture Handbook No. 8-11.*
11583
Vitamina B2, Riboflavina, mg0,0921
Haytowitz DB & Matthews RH (1992). Composition of foods: vegetables and vegetable products. USDA Agricolture Handbook No. 8-11.*
11583
Vitamina C, mg1021
Haytowitz DB & Matthews RH (1992). Composition of foods: vegetables and vegetable products. USDA Agricolture Handbook No. 8-11.*
11583
Niacina, mg1,2521
Haytowitz DB & Matthews RH (1992). Composition of foods: vegetables and vegetable products. USDA Agricolture Handbook No. 8-11.*
11583
Vitamina B6, mg0,1021
Haytowitz DB & Matthews RH (1992). Composition of foods: vegetables and vegetable products. USDA Agricolture Handbook No. 8-11.*
11583
Folati totali, µg2921
Haytowitz DB & Matthews RH (1992). Composition of foods: vegetables and vegetable products. USDA Agricolture Handbook No. 8-11.*
11583espresso come Folacina
VITAMINE LIPOSOLUBILI
Retinolo equivalente
   Retinolo eq. (RE), µg50821
Haytowitz DB & Matthews RH (1992). Composition of foods: vegetables and vegetable products. USDA Agricolture Handbook No. 8-11.*
11583
   Retinolo, µg021
Haytowitz DB & Matthews RH (1992). Composition of foods: vegetables and vegetable products. USDA Agricolture Handbook No. 8-11.*
11583
   ß-carotene eq., µg304821
Haytowitz DB & Matthews RH (1992). Composition of foods: vegetables and vegetable products. USDA Agricolture Handbook No. 8-11.*
11583CALC
Vitamina E (ATE), mg0,3021
Haytowitz DB & Matthews RH (1992). Composition of foods: vegetables and vegetable products. USDA Agricolture Handbook No. 8-11.*
11583
Vitamina D, µg0,0021
Haytowitz DB & Matthews RH (1992). Composition of foods: vegetables and vegetable products. USDA Agricolture Handbook No. 8-11.*
11583
ACIDI GRASSI
Acidi grassi saturi totali, g0,1021
Haytowitz DB & Matthews RH (1992). Composition of foods: vegetables and vegetable products. USDA Agricolture Handbook No. 8-11.*
11583
Acidi grassi monoinsaturi totali, g0,0321
Haytowitz DB & Matthews RH (1992). Composition of foods: vegetables and vegetable products. USDA Agricolture Handbook No. 8-11.*
11583
Acido oleico, g0,0321
Haytowitz DB & Matthews RH (1992). Composition of foods: vegetables and vegetable products. USDA Agricolture Handbook No. 8-11.*
11583
Acidi grassi polinsaturi totali, g0,2421
Haytowitz DB & Matthews RH (1992). Composition of foods: vegetables and vegetable products. USDA Agricolture Handbook No. 8-11.*
11583
Acido linoleico, g0,1721
Haytowitz DB & Matthews RH (1992). Composition of foods: vegetables and vegetable products. USDA Agricolture Handbook No. 8-11.*
11583
Acido linolenico, g0,0621
Haytowitz DB & Matthews RH (1992). Composition of foods: vegetables and vegetable products. USDA Agricolture Handbook No. 8-11.*
11583
Altri acidi grassi polinsaturi, g0,0186
Componente alimentare ricalcolato/Recalculated food component