60092  CRACKERS INTEGRALI  
Note Alimento: alimento interamente sostituito con "Crackers, whole wheat" nota: prodotti con olio di soia parzialmente idrogenato
Categoria merceologica: 9001 - grissini, crackers, salatini, crostini
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.*
18235
Energia, ricalcolata, kJ171686
Componente alimentare ricalcolato/Recalculated food component
Energia, Ric con fibra, kJ180086
Componente alimentare ricalcolato/Recalculated food component
Energia, ricalcolata, kcal40886
Componente alimentare ricalcolato/Recalculated food component
Energia, Ric con fibra, kcal42986
Componente alimentare ricalcolato/Recalculated food component
Proteine totali, g8,828
Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*
18235
   Proteine animali, g0,028
Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*
18235per anim/veg: considerato privo di ingredienti di origine anim
   Proteine vegetali, g8,828
Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*
18235
Lipidi totali, g17,228
Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*
18235
   Lipidi animali, g0,028
Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*
18235
   Lipidi vegetali, g17,228
Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*
18235
Colesterolo, mg028
Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*
18235
Carboidrati disponibili (MSE), g58,128
Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*
18235ottenuti per differenza GD = GD tot - fibra GD = 68.6g - 10.5g
   Amido (MSE), g58,107
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.
167
   Carboidrati solubili (MSE), gtr07
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.
167per GS e amido RIPR riferito a Cream crackers acqua=4.3g, lip=16.3g, prot=9.5g GD=68.3g, GS=tracce, amido=68.3g
Fibra alimentare totale, g10,528
Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*
18235fibra totale con metodo AOAC
Alcol, g0,028
Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*
18235
Acqua, g2,728
Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*
18235
MINERALI ed ELEMENTI IN TRACCIA
Ferro, mg3,128
Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*
18235
Calcio, mg5028
Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*
18235
Sodio, mg65928
Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*
18235
Potassio, mg29728
Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*
18235
Fosforo, mg29528
Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*
18235
Zinco, mg2,2028
Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*
18235
VITAMINE IDROSOLUBILI
Vitamina B1, Tiamina, mg0,2028
Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*
18235
Vitamina B2, Riboflavina, mg0,1028
Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*
18235
Vitamina C, mg028
Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*
18235
Niacina, mg4,5028
Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*
18235
Vitamina B6, mg0,1828
Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*
18235
Folati totali, µg2828
Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*
18235
VITAMINE LIPOSOLUBILI
Retinolo equivalente
   Retinolo eq. (RE), µg028
Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*
18235
   Retinolo, µg028
Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*
18235
   ß-carotene eq., µg028
Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*
18235
Vitamina E (ATE), mg3,9228
Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*
18235
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.
167
ACIDI GRASSI
Acidi grassi saturi totali, g3,0828
Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*
18235
Acidi grassi monoinsaturi totali, g9,4928
Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*
18235
Acido oleico, g9,4628
Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*
18235
Acidi grassi polinsaturi totali, g2,6928
Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*
18235
Acido linoleico, g2,6328
Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*
18235
Acido linolenico, g0,0628
Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*
18235
Altri acidi grassi polinsaturi, g0,0086
Componente alimentare ricalcolato/Recalculated food component