400093  CRESCIONE   Nasturtium officinalis
Note Alimento: alimento interamente sostituito
Categoria merceologica: 2008 - verdure a foglia (insalata)
Componenti AlimentariValoreFonteCodiceClasseNote
Contenuti in 100 g / unità
COMPONENTI PRINCIPALI
Parte edibile, %6209
Holland B, Unwin ID, Buss DH (1991). Vegetables, herbs & Spices. The fifth supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods.
396
Energia, ricalcolata, kJ9486
Componente alimentare ricalcolato/Recalculated food component
Energia, Ric con fibra, kJ11886
Componente alimentare ricalcolato/Recalculated food component
Energia, ricalcolata, kcal2286
Componente alimentare ricalcolato/Recalculated food component
Energia, Ric con fibra, kcal2886
Componente alimentare ricalcolato/Recalculated food component
Proteine totali, g3,009
Holland B, Unwin ID, Buss DH (1991). Vegetables, herbs & Spices. The fifth supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods.
396
   Proteine animali, g0,009
Holland B, Unwin ID, Buss DH (1991). Vegetables, herbs & Spices. The fifth supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods.
396
   Proteine vegetali, g3,009
Holland B, Unwin ID, Buss DH (1991). Vegetables, herbs & Spices. The fifth supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods.
396
Lipidi totali, g1,009
Holland B, Unwin ID, Buss DH (1991). Vegetables, herbs & Spices. The fifth supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods.
396
   Lipidi animali, g0,009
Holland B, Unwin ID, Buss DH (1991). Vegetables, herbs & Spices. The fifth supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods.
396
   Lipidi vegetali, g1,009
Holland B, Unwin ID, Buss DH (1991). Vegetables, herbs & Spices. The fifth supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods.
396
Colesterolo, mg009
Holland B, Unwin ID, Buss DH (1991). Vegetables, herbs & Spices. The fifth supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods.
396
Carboidrati disponibili (MSE), g0,409
Holland B, Unwin ID, Buss DH (1991). Vegetables, herbs & Spices. The fifth supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods.
396
   Amido (MSE), gtr09
Holland B, Unwin ID, Buss DH (1991). Vegetables, herbs & Spices. The fifth supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods.
396
   Carboidrati solubili (MSE), g0,409
Holland B, Unwin ID, Buss DH (1991). Vegetables, herbs & Spices. The fifth supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods.
396
Fibra alimentare totale, g3,009
Holland B, Unwin ID, Buss DH (1991). Vegetables, herbs & Spices. The fifth supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods.
396metodo Southgate metodo Englyst fibra=1.5g
Alcol, g0,009
Holland B, Unwin ID, Buss DH (1991). Vegetables, herbs & Spices. The fifth supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods.
396
Acqua, g92,509
Holland B, Unwin ID, Buss DH (1991). Vegetables, herbs & Spices. The fifth supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods.
396
MINERALI ed ELEMENTI IN TRACCIA
Ferro, mg2,209
Holland B, Unwin ID, Buss DH (1991). Vegetables, herbs & Spices. The fifth supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods.
396
Calcio, mg17009
Holland B, Unwin ID, Buss DH (1991). Vegetables, herbs & Spices. The fifth supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods.
396
Sodio, mg4909
Holland B, Unwin ID, Buss DH (1991). Vegetables, herbs & Spices. The fifth supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods.
396
Potassio, mg23009
Holland B, Unwin ID, Buss DH (1991). Vegetables, herbs & Spices. The fifth supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods.
396
Fosforo, mg5209
Holland B, Unwin ID, Buss DH (1991). Vegetables, herbs & Spices. The fifth supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods.
396
Zinco, mg0,7009
Holland B, Unwin ID, Buss DH (1991). Vegetables, herbs & Spices. The fifth supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods.
396
VITAMINE IDROSOLUBILI
Vitamina B1, Tiamina, mg0,1609
Holland B, Unwin ID, Buss DH (1991). Vegetables, herbs & Spices. The fifth supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods.
396
Vitamina B2, Riboflavina, mg0,0609
Holland B, Unwin ID, Buss DH (1991). Vegetables, herbs & Spices. The fifth supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods.
396
Vitamina C, mg6209
Holland B, Unwin ID, Buss DH (1991). Vegetables, herbs & Spices. The fifth supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods.
396
Niacina, mg0,3009
Holland B, Unwin ID, Buss DH (1991). Vegetables, herbs & Spices. The fifth supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods.
396
Vitamina B6, mg0,2309
Holland B, Unwin ID, Buss DH (1991). Vegetables, herbs & Spices. The fifth supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods.
396
Folati totali, µg1421
Haytowitz DB & Matthews RH (1992). Composition of foods: vegetables and vegetable products. USDA Agricolture Handbook No. 8-11.*
11591non RIPR acqua=95.11g
VITAMINE LIPOSOLUBILI
Retinolo equivalente
   Retinolo eq. (RE), µg42009
Holland B, Unwin ID, Buss DH (1991). Vegetables, herbs & Spices. The fifth supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods.
396CALC
   Retinolo, µg009
Holland B, Unwin ID, Buss DH (1991). Vegetables, herbs & Spices. The fifth supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods.
396
   ß-carotene eq., µg252009
Holland B, Unwin ID, Buss DH (1991). Vegetables, herbs & Spices. The fifth supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods.
396
Vitamina E (ATE), mg1,4609
Holland B, Unwin ID, Buss DH (1991). Vegetables, herbs & Spices. The fifth supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods.
396
Vitamina D, µg0,0009
Holland B, Unwin ID, Buss DH (1991). Vegetables, herbs & Spices. The fifth supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods.
396
ACIDI GRASSI
Acidi grassi saturi totali, g0,2721
Haytowitz DB & Matthews RH (1992). Composition of foods: vegetables and vegetable products. USDA Agricolture Handbook No. 8-11.*
11591RIPR lip=0.1g saturi=0.027g 18:1=0.006g mono=0.008g 18:2=0.012g 18:3=0.023g altri PUFA=0 PUFA=0.035g
Acidi grassi monoinsaturi totali, g0,0821
Haytowitz DB & Matthews RH (1992). Composition of foods: vegetables and vegetable products. USDA Agricolture Handbook No. 8-11.*
11591
Acido oleico, g0,0621
Haytowitz DB & Matthews RH (1992). Composition of foods: vegetables and vegetable products. USDA Agricolture Handbook No. 8-11.*
11591
Acidi grassi polinsaturi totali, g0,3521
Haytowitz DB & Matthews RH (1992). Composition of foods: vegetables and vegetable products. USDA Agricolture Handbook No. 8-11.*
11591
Acido linoleico, g0,1221
Haytowitz DB & Matthews RH (1992). Composition of foods: vegetables and vegetable products. USDA Agricolture Handbook No. 8-11.*
11591
Acido linolenico, g0,2321
Haytowitz DB & Matthews RH (1992). Composition of foods: vegetables and vegetable products. USDA Agricolture Handbook No. 8-11.*
11591
Altri acidi grassi polinsaturi, g0,0086
Componente alimentare ricalcolato/Recalculated food component