2009  CROSTATA CON MARMELLATA  
Categoria merceologica: 15006 - torte, preparati e basi per torte
Componenti AlimentariValoreFonteCodiceClasseNote
Contenuti in 100 g / unità
COMPONENTI PRINCIPALI
Parte edibile, %10002
Carnovale E & Miuccio F (1989). Tabelle di composizione degli alimenti. Istituto Nazionale della Nutrizione, Roma.
2009
Energia, ricalcolata, kJ143586
Componente alimentare ricalcolato/Recalculated food component
Energia, Ric con fibra, kJ144886
Componente alimentare ricalcolato/Recalculated food component
Energia, ricalcolata, kcal33986
Componente alimentare ricalcolato/Recalculated food component
Energia, Ric con fibra, kcal34286
Componente alimentare ricalcolato/Recalculated food component
Proteine totali, g4,902
Carnovale E & Miuccio F (1989). Tabelle di composizione degli alimenti. Istituto Nazionale della Nutrizione, Roma.
2009
   Proteine animali, g1,689
Calcolato da ricetta/Calculated from recipe
per tutti i nutrienti fonte 89 RIPR dalla STIMA ottenuta con la ricetta specifica (fonte INN) Ricetta: zucchero (cod 2021) 16g, farina 0 (cod 11) 29g, burro (cod 1900) 18g, marmellata (cod 2013) 25g, uovo intero (cod 1800) 12g acqua=24.6g, GD=54.01g, prot tot=5.16g, lip tot=16.63g prot anim=1.7g, prot veg=3.46g lip anim=16.3g, lip veg=0.29g
   Proteine vegetali, g3,389
Calcolato da ricetta/Calculated from recipe
Lipidi totali, g8,202
Carnovale E & Miuccio F (1989). Tabelle di composizione degli alimenti. Istituto Nazionale della Nutrizione, Roma.
2009
   Lipidi animali, g8,189
Calcolato da ricetta/Calculated from recipe
   Lipidi vegetali, g0,189
Calcolato da ricetta/Calculated from recipe
Colesterolo, mg5289
Calcolato da ricetta/Calculated from recipe
RIPR lip=16.63g colesterolo=106mg
Carboidrati disponibili (MSE), g65,502
Carnovale E & Miuccio F (1989). Tabelle di composizione degli alimenti. Istituto Nazionale della Nutrizione, Roma.
2009nota INN: calcolati per differenza
   Amido (MSE), g25,902
Carnovale E & Miuccio F (1989). Tabelle di composizione degli alimenti. Istituto Nazionale della Nutrizione, Roma.
2009
   Carboidrati solubili (MSE), g39,602
Carnovale E & Miuccio F (1989). Tabelle di composizione degli alimenti. Istituto Nazionale della Nutrizione, Roma.
2009RIPR interna da ALIMENTO SIMILE Jam tarts GD=62g, GS=37.5g, amido=24.5g
Fibra alimentare totale, g1,689
Calcolato da ricetta/Calculated from recipe
non RIPR dalla STIMA
Alcol, g0,002
Carnovale E & Miuccio F (1989). Tabelle di composizione degli alimenti. Istituto Nazionale della Nutrizione, Roma.
2009
Acqua, g20,902
Carnovale E & Miuccio F (1989). Tabelle di composizione degli alimenti. Istituto Nazionale della Nutrizione, Roma.
2009
MINERALI ed ELEMENTI IN TRACCIA
Ferro, mg1,407
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.
254
Calcio, mg5507
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.
254
Sodio, mg23007
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.
254per tutti i nutrienti fonte 07 cod 254 e fonte 04 cod 142 (sono lo stesso alimento) ALIMENTO SIMILE Jam tarts acqua=19.6g, lip=14.9g recipe: 200g raw shortcrust pastry, 200g jam shortcrust pastry recipe (fonte 07 cod 225: 200g flour, 50g margarine,50g lard, 1/2 salt, 30ml water)
Potassio, mg11007
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.
254
Fosforo, mg4607
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.
254
Zinco, mg0,3007
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.
254
VITAMINE IDROSOLUBILI
Vitamina B1, Tiamina, 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.
254
Vitamina B2, Riboflavina, mg0,0107
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.
254
Vitamina C, mg207
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.
254
Niacina, 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.
254
Vitamina B6, mg0,0407
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.
254
Folati totali, µg407
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.
254
VITAMINE LIPOSOLUBILI
Retinolo equivalente
   Retinolo eq. (RE), µg7304
Holland B, Welch AA, Unwin ID, Buss DH, Paul AA, Southgate DAT (1991). McCance and Widdowson's The Composition of Foods. Fifth edition. Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods.
142CALC
   Retinolo, µg6204
Holland B, Welch AA, Unwin ID, Buss DH, Paul AA, Southgate DAT (1991). McCance and Widdowson's The Composition of Foods. Fifth edition. Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods.
142
   ß-carotene eq., µg6804
Holland B, Welch AA, Unwin ID, Buss DH, Paul AA, Southgate DAT (1991). McCance and Widdowson's The Composition of Foods. Fifth edition. Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods.
142
Vitamina E (ATE), mg0,7407
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.
254
Vitamina D, µg0,6407
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.
254
ACIDI GRASSI
Acidi grassi saturi totali, g4,5689
Calcolato da ricetta/Calculated from recipe
RIPR lip=16.63g saturi=9.24g 18:1=4.24g mono=4.84g 18:2=0.59g 18:3=0.23g altri PUFA=0.01g PUFA=0.83g
Acidi grassi monoinsaturi totali, g2,3789
Calcolato da ricetta/Calculated from recipe
Acido oleico, g2,0989
Calcolato da ricetta/Calculated from recipe
Acidi grassi polinsaturi totali, g0,4189
Calcolato da ricetta/Calculated from recipe
Acido linoleico, g0,2989
Calcolato da ricetta/Calculated from recipe
Acido linolenico, g0,1189
Calcolato da ricetta/Calculated from recipe
Altri acidi grassi polinsaturi, g0,0186
Componente alimentare ricalcolato/Recalculated food component