2027  BIGNE'  
Note Alimento: Codice non presente nelle tabelle INN 1989
Categoria merceologica: 15004 - pasticcini (esclusa pasticceria da tè)
Componenti AlimentariValoreFonteCodiceClasseNote
Contenuti in 100 g / unità
COMPONENTI PRINCIPALI
Parte edibile, %10072
Analisi effettuate dall'INN-Roma, ma non pubblicate. Ferro-Luzzi
2027
Energia, ricalcolata, kJ133686
Componente alimentare ricalcolato/Recalculated food component
Energia, Ric con fibra, kJ134086
Componente alimentare ricalcolato/Recalculated food component
Energia, ricalcolata, kcal31886
Componente alimentare ricalcolato/Recalculated food component
Energia, Ric con fibra, kcal31986
Componente alimentare ricalcolato/Recalculated food component
Proteine totali, g4,672
Analisi effettuate dall'INN-Roma, ma non pubblicate. Ferro-Luzzi
2027
   Proteine animali, g3,089
Calcolato da ricetta/Calculated from recipe
per i nutrienti fonte 89 STIMA da ricetta fonte INN ingredienti: zucchero (cod 2021) 8g, farina (cod 11) 28g, acqua (cod 999999) 22g, uovo (cod 1800) 29g, latte (cod 1602) 37g, tuorlo (cod 1802) 6g acqua=60.33g, GD=23.09g RIPR interna prot tot=6.61g, prot anim=4.29g, prot veg=2.32g lip tot=10.2g, lip anim=10g, lip veg=0.2g
   Proteine vegetali, g1,689
Calcolato da ricetta/Calculated from recipe
Lipidi totali, g15,472
Analisi effettuate dall'INN-Roma, ma non pubblicate. Ferro-Luzzi
2027
   Lipidi animali, g15,189
Calcolato da ricetta/Calculated from recipe
   Lipidi vegetali, g0,389
Calcolato da ricetta/Calculated from recipe
Colesterolo, mg18989
Calcolato da ricetta/Calculated from recipe
altra fonte: cod 72 colesterolo=286 mg.
Carboidrati disponibili (MSE), g43,072
Analisi effettuate dall'INN-Roma, ma non pubblicate. Ferro-Luzzi
2027
   Amido (MSE), g13,007
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.
246amido calcolato dal rapporto GD/AMIDO amido=11.5g
   Carboidrati solubili (MSE), g30,007
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.
246per tutti i nutrienti fonte 07 cod 246 ALIMENTO SIMILE Eclairs fresh, with chocolate and fresh cream recipe: 200g cooked choux pastry (unfortified margarine), 150g double cream, 100g icing sugar, 50g plain chocolate, 30ml water acqua=34.6g, prot=4.1g, lip=23.8g, GD=37.9g, GS calcolati dal rapporto GD/GS GS=26.4g
Fibra alimentare totale, g0,507
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.
246metodo Southgate (metodo Englyst: fibra=0.5g)
Alcol, g0,072
Analisi effettuate dall'INN-Roma, ma non pubblicate. Ferro-Luzzi
2027
Acqua, g37,472
Analisi effettuate dall'INN-Roma, ma non pubblicate. Ferro-Luzzi
2027
MINERALI ed ELEMENTI IN TRACCIA
Ferro, mg0,772
Analisi effettuate dall'INN-Roma, ma non pubblicate. Ferro-Luzzi
2027
Calcio, mg3172
Analisi effettuate dall'INN-Roma, ma non pubblicate. Ferro-Luzzi
2027
Sodio, mg24007
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.
246altra fonte per i sali minerali 03/8002, acqua= 35g, prot=4.1g, lip=24g Na=160mg, K=92mg, Fe=1mg Ca=48mg, P=68mg, Zn=0.4mg
Potassio, mg36007
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.
246
Fosforo, mg6607
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.
246
Zinco, mg0,0507
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.
246
VITAMINE IDROSOLUBILI
Vitamina B1, Tiamina, mg0,0272
Analisi effettuate dall'INN-Roma, ma non pubblicate. Ferro-Luzzi
2027
Vitamina B2, Riboflavina, mg0,0772
Analisi effettuate dall'INN-Roma, ma non pubblicate. Ferro-Luzzi
2027
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.
246
Niacina, 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.
246
Vitamina B6, mg0,0307
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.
246
Folati totali, µg807
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.
246
VITAMINE LIPOSOLUBILI
Retinolo equivalente
   Retinolo eq. (RE), µg26872
Analisi effettuate dall'INN-Roma, ma non pubblicate. Ferro-Luzzi
2027
   Retinolo, µg25372
Analisi effettuate dall'INN-Roma, ma non pubblicate. Ferro-Luzzi
2027per la vitamina A ALIMENTO SIMILE 03/8002 Bigne', acqua=35g, lip=24g RIPR dal rapporto RE/R/C: RE=212mcg, R=200mcg
   ß-carotene eq., µg8872
Analisi effettuate dall'INN-Roma, ma non pubblicate. Ferro-Luzzi
2027Caroteni=70mcg
Vitamina E (ATE), mg1,2507
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.
246
Vitamina D, µg0,2507
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.
246
ACIDI GRASSI
Acidi grassi saturi totali, g7,3789
Calcolato da ricetta/Calculated from recipe
RIPR lip=10.2g saturi=4.88g 18:1=2.95g mono=3.34g 18:2=0.64g 18:3=0.11g altri PUFA=0.03g PUFA=0.77g altra fonte: cod 72 saturi=8.7g, 18:1=4.48g 18:2=0.95g, 18:3=0.19g altri PUFA=0.04g, PUFA=1.18g
Acidi grassi monoinsaturi totali, g5,0489
Calcolato da ricetta/Calculated from recipe
Acido oleico, g4,4589
Calcolato da ricetta/Calculated from recipe
Acidi grassi polinsaturi totali, g1,1689
Calcolato da ricetta/Calculated from recipe
Acido linoleico, g0,9789
Calcolato da ricetta/Calculated from recipe
Acido linolenico, g0,1789
Calcolato da ricetta/Calculated from recipe
Altri acidi grassi polinsaturi, g0,0286
Componente alimentare ricalcolato/Recalculated food component