450085  BISCOTTI FROLLINI  
Note Alimento: Etichetta nutrizionale relativa ai biscotti "Macine" del Mulino Bianco -luglio 1992
Categoria merceologica: 15007 - biscotti, pasticcini da tè
Componenti AlimentariValoreFonteCodiceClasseNote
Contenuti in 100 g / unità
COMPONENTI PRINCIPALI
Parte edibile, %10084
Dati nutrizionali da etichetta di prodotti commerciali
Energia, ricalcolata, kJ199986
Componente alimentare ricalcolato/Recalculated food component
Energia, Ric con fibra, kJ201186
Componente alimentare ricalcolato/Recalculated food component
Energia, ricalcolata, kcal47586
Componente alimentare ricalcolato/Recalculated food component
Energia, Ric con fibra, kcal47886
Componente alimentare ricalcolato/Recalculated food component
Proteine totali, g7,484
Dati nutrizionali da etichetta di prodotti commerciali
   Proteine animali, g4,489
Calcolato da ricetta/Calculated from recipe
per i nutrienti fonte 89 STIMA da ricetta (da Il Cucchiaio d'Argento), RIPR sul contenuto d'acqua dell'etichetta nutrizionale: zucchero 50g, farina 0 150g, tuorli 153g, margarina 100g prot=12.2g; prot anim=7.24g, prot veg=4.98g; lip=38.4g, lip anim=29.93g, lip veg=8.42g, GD=48.28g
   Proteine vegetali, g3,089
Calcolato da ricetta/Calculated from recipe
Lipidi totali, g21,084
Dati nutrizionali da etichetta di prodotti commerciali
   Lipidi animali, g16,489
Calcolato da ricetta/Calculated from recipe
   Lipidi vegetali, g4,689
Calcolato da ricetta/Calculated from recipe
Colesterolo, mg7407
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.
184ALIMENTO SIMILE Shortbread acqua=5.8, lip=26.1g, prot=5.9g
Carboidrati disponibili (MSE), g68,584
Dati nutrizionali da etichetta di prodotti commerciali
GD=GS + amido
   Amido (MSE), g48,584
Dati nutrizionali da etichetta di prodotti commerciali
   Carboidrati solubili (MSE), g20,084
Dati nutrizionali da etichetta di prodotti commerciali
Fibra alimentare totale, g1,507
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.
184per i nutrienti 07/184 ALIMENTO SIMILE Biscuits short-sweet acqua=2.6g, lip=23.4g, prot=6.2g, GD=62.2g
Alcol, g0,084
Dati nutrizionali da etichetta di prodotti commerciali
Acqua, g2,084
Dati nutrizionali da etichetta di prodotti commerciali
MINERALI ed ELEMENTI IN TRACCIA
Ferro, mg1,807
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.
184
Calcio, mg8707
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.
184
Sodio, mg27584
Dati nutrizionali da etichetta di prodotti commerciali
(ceneri=1%) in etichetta riportato come NaCl: NaCl = 0.7% Na=NaCl x 0.393
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.
184
Fosforo, mg8507
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.
184
Zinco, mg0,6007
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.
184
VITAMINE IDROSOLUBILI
Vitamina B1, Tiamina, mg0,1607
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.
184
Vitamina B2, Riboflavina, 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.
184
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.
184
Niacina, mg0,9007
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.
184
Vitamina B6, 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.
184
Folati totali, µg1307
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.
184
VITAMINE LIPOSOLUBILI
Retinolo equivalente
   Retinolo eq. (RE), µg007
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.
184
   Retinolo, µg007
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.
184
   ß-carotene eq., µg007
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.
184
Vitamina E (ATE), mg1,3007
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.
184
Vitamina D, µg0,0007
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.
184
ACIDI GRASSI
Acidi grassi saturi totali, g10,45E
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.
70RIPR lip=3.4g saturi=11.64g 18:1=7.56g mono=7.98g 18:2=1.82g 18:3=0.11g altri PUFA=0.49g PUFA=2.42g
Acidi grassi monoinsaturi totali, g7,16E
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.
70
Acido oleico, g6,78E
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.
70
Acidi grassi polinsaturi totali, g2,17E
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.
70
Acido linoleico, g1,63E
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.
70
Acido linolenico, g0,10E
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.
70
Altri acidi grassi polinsaturi, g0,4486
Componente alimentare ricalcolato/Recalculated food component