2016  MERENDINE FARCITE  
Categoria merceologica: 15008 - brioches e merendine farcite ricoperte (anche krapfen e bomboloni ripieni)
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.
2016
Energia, ricalcolata, kJ174686
Componente alimentare ricalcolato/Recalculated food component
Energia, Ric con fibra, kJ175486
Componente alimentare ricalcolato/Recalculated food component
Energia, ricalcolata, kcal41486
Componente alimentare ricalcolato/Recalculated food component
Energia, Ric con fibra, kcal41686
Componente alimentare ricalcolato/Recalculated food component
Proteine totali, g6,202
Carnovale E & Miuccio F (1989). Tabelle di composizione degli alimenti. Istituto Nazionale della Nutrizione, Roma.
2016
   Proteine animali, g4,304
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.
119STIMA ottenta dalla ricetta utilizzata da 04/120 prot tot=9.41g; veg=2.85g, anim=6.56g lip tot=5.85g; veg=0.25g, anim=5.60g
   Proteine vegetali, g1,904
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.
119STIMA
Lipidi totali, g15,102
Carnovale E & Miuccio F (1989). Tabelle di composizione degli alimenti. Istituto Nazionale della Nutrizione, Roma.
2016
   Lipidi animali, g14,504
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.
119STIMA
   Lipidi vegetali, g0,604
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.
119STIMA
Colesterolo, mg15207
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.
211
Carboidrati disponibili (MSE), g67,602
Carnovale E & Miuccio F (1989). Tabelle di composizione degli alimenti. Istituto Nazionale della Nutrizione, Roma.
2016
   Amido (MSE), g21,9D
Correzione tabelle INN del 1989: ovvero conversione amido di TAB INN89 da polisaccaride a monosaccaride.
   Carboidrati solubili (MSE), g45,702
Carnovale E & Miuccio F (1989). Tabelle di composizione degli alimenti. Istituto Nazionale della Nutrizione, Roma.
2016
Fibra alimentare totale, g1,007
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.
211metodo Southgate per tutti gli alimenti fonte 04 cod 119 e 07/211 ALIMENTO SIMILE Sponge cake acqua= 15.2g, lip=26.3g ricetta: 150g farina, 150 margarina, 150g zucchero, 3 uova, lievito
Alcol, g0,002
Carnovale E & Miuccio F (1989). Tabelle di composizione degli alimenti. Istituto Nazionale della Nutrizione, Roma.
2016
Acqua, g14,202
Carnovale E & Miuccio F (1989). Tabelle di composizione degli alimenti. Istituto Nazionale della Nutrizione, Roma.
2016
MINERALI ed ELEMENTI IN TRACCIA
Ferro, mg1,802
Carnovale E & Miuccio F (1989). Tabelle di composizione degli alimenti. Istituto Nazionale della Nutrizione, Roma.
2016
Calcio, mg1702
Carnovale E & Miuccio F (1989). Tabelle di composizione degli alimenti. Istituto Nazionale della Nutrizione, Roma.
2016
Sodio, mg35007
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.
211
Potassio, mg18002
Carnovale E & Miuccio F (1989). Tabelle di composizione degli alimenti. Istituto Nazionale della Nutrizione, Roma.
2016
Fosforo, mg17202
Carnovale E & Miuccio F (1989). Tabelle di composizione degli alimenti. Istituto Nazionale della Nutrizione, Roma.
2016
Zinco, mg0,7007
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.
211
VITAMINE IDROSOLUBILI
Vitamina B1, Tiamina, mg0,0907
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.
211
Vitamina B2, Riboflavina, mg0,1207
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.
211
Vitamina C, mg007
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.
211
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.
211
Vitamina B6, mg0,0607
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.
211
Folati totali, µg1007
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.
211
VITAMINE LIPOSOLUBILI
Retinolo equivalente
   Retinolo eq. (RE), µg31104
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.
119CALC
   Retinolo, µg27504
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.
119
   ß-carotene eq., µg21504
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.
119
Vitamina E (ATE), mg2,8307
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.
211
Vitamina D, µg2,6107
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.
211
ACIDI GRASSI
Acidi grassi saturi totali, g5,51E
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.
81RIPR lip=26.5g saturi=9.67g 18:1=5.96g mono=11.15g 18:2=1.31g 18:3=0.04g altri PUFA=2.51g PUFA=3.86g
Acidi grassi monoinsaturi totali, g6,53E
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.
81
Acido oleico, g3,40E
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.
81
Acidi grassi polinsaturi totali, g2,20E
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.
81
Acido linoleico, g0,75E
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.
81
Acido linolenico, g0,02E
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.
81
Altri acidi grassi polinsaturi, g1,4386
Componente alimentare ricalcolato/Recalculated food component