600050  PANCARRE' AMERICANO COMUNE  
Note Alimento: nome USDA: "Bread white, commercially prepared"
Categoria merceologica: 9002 - pane, pane biscottato, pizza, focaccia, pasta per pane e pizza
Componenti AlimentariValoreFonteCodiceClasseNote
Contenuti in 100 g / unità
COMPONENTI PRINCIPALI
Parte edibile, %10028
Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*
18069
Energia, ricalcolata, kJ102386
Componente alimentare ricalcolato/Recalculated food component
Energia, Ric con fibra, kJ104186
Componente alimentare ricalcolato/Recalculated food component
Energia, ricalcolata, kcal24186
Componente alimentare ricalcolato/Recalculated food component
Energia, Ric con fibra, kcal24686
Componente alimentare ricalcolato/Recalculated food component
Proteine totali, g8,228
Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*
18069
   Proteine animali, g0,028
Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*
18069
   Proteine vegetali, g8,228
Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*
18069
Lipidi totali, g3,628
Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*
18069
   Lipidi animali, g0,028
Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*
18069
   Lipidi vegetali, g3,628
Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*
18069
Colesterolo, mg128
Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*
18069
Carboidrati disponibili (MSE), g46,928
Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*
18069GD = carboidrati tot - fibra grezza - fibra alimentare GD = 49.5g - 0.3g - 2.3g
   Amido (MSE), g43,907
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.
102
   Carboidrati solubili (MSE), g3,007
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.
102RIPR da ALIMENTO SIMILE GD=46.8g, GS=3g, amido=43.8g
Fibra alimentare totale, g2,328
Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*
18069metodo AOAC (appendice delle tabelle)
Alcol, g0,028
Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*
18069
Acqua, g36,728
Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*
18069
MINERALI ed ELEMENTI IN TRACCIA
Ferro, mg3,028
Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*
18069
Calcio, mg10828
Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*
18069
Sodio, mg53828
Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*
18069
Potassio, mg11928
Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*
18069
Fosforo, mg9428
Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*
18069
Zinco, mg0,6228
Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*
18069
VITAMINE IDROSOLUBILI
Vitamina B1, Tiamina, mg0,4728
Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*
18069
Vitamina B2, Riboflavina, mg0,3428
Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*
18069
Vitamina C, mg028
Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*
18069
Niacina, mg4,0028
Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*
18069
Vitamina B6, mg0,0628
Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*
18069
Folati totali, µg3428
Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*
18069
VITAMINE LIPOSOLUBILI
Retinolo equivalente
   Retinolo eq. (RE), µg028
Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*
18069
   Retinolo, µg028
Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*
18069CALC
   ß-carotene eq., µg028
Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*
18069CALC
Vitamina E (ATE), 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.
102
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.
102per vit D ed E ALIMENTO SIMILE White bread sliced acqua=40.4g, lip=1.3g
ACIDI GRASSI
Acidi grassi saturi totali, g0,8128
Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*
18069nota USDA I valori relativi agli acidi grassi sono basati su un prodotto commerciale contenente grassi vegetali composti da olio di soia parzialmente idrogenato e olio di cotone
Acidi grassi monoinsaturi totali, g1,6128
Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*
18069
Acido oleico, g1,6028
Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*
18069
Acidi grassi polinsaturi totali, g0,7428
Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*
18069
Acido linoleico, g0,7128
Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*
18069
Acido linolenico, g0,0428
Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*
18069
Altri acidi grassi polinsaturi, g0,0086
Componente alimentare ricalcolato/Recalculated food component