605532 ROCHEFORT |  |
Note Alimento: Formaggio francese, stagionato, erborinato, prodotto con latte vaccino scremato. |
Categoria merceologica: 7001 - formaggi e latticini |
| | |
Componenti Alimentari | Valore | Fonte | Codice | Classe | Note |
COMPONENTI PRINCIPALI |
Parte edibile, % | 100 | 08Holland B, Unwin ID, Buss DH (1989). Milk products and eggs. The fourth supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods. |
| 177 | | |
Energia, Ric con fibra, kJ | 1552 | 86Componente alimentare ricalcolato/Recalculated food component |
| | | |
Energia, Ric con fibra, kcal | 375 | 86Componente alimentare ricalcolato/Recalculated food component |
| | | |
Proteine totali, g | 19,7 | 08Holland B, Unwin ID, Buss DH (1989). Milk products and eggs. The fourth supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods. |
| 177 | | |
Proteine animali, g | 19,7 | 08Holland B, Unwin ID, Buss DH (1989). Milk products and eggs. The fourth supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods. |
| 177 | | |
Proteine vegetali, g | 0,0 | 08Holland B, Unwin ID, Buss DH (1989). Milk products and eggs. The fourth supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods. |
| 177 | | |
Lipidi totali, g | 32,9 | 08Holland B, Unwin ID, Buss DH (1989). Milk products and eggs. The fourth supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods. |
| 177 | | |
Lipidi animali, g | 32,9 | 08Holland B, Unwin ID, Buss DH (1989). Milk products and eggs. The fourth supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods. |
| 177 | | |
Lipidi vegetali, g | 0,0 | 08Holland B, Unwin ID, Buss DH (1989). Milk products and eggs. The fourth supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods. |
| 177 | | |
Colesterolo, mg | 90 | 08Holland B, Unwin ID, Buss DH (1989). Milk products and eggs. The fourth supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods. |
| 177 | | |
Carboidrati disponibili (MSE), g | tr | 08Holland B, Unwin ID, Buss DH (1989). Milk products and eggs. The fourth supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods. |
| 177 | | |
Amido (MSE), g | 0,0 | 08Holland B, Unwin ID, Buss DH (1989). Milk products and eggs. The fourth supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods. |
| 177 | | |
Carboidrati solubili (MSE), g | tr | 08Holland B, Unwin ID, Buss DH (1989). Milk products and eggs. The fourth supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods. |
| 177 | | |
Fibra alimentare totale, g | 0,0 | 08Holland B, Unwin ID, Buss DH (1989). Milk products and eggs. The fourth supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods. |
| 177 | | |
Alcol, g | 0,0 | 08Holland B, Unwin ID, Buss DH (1989). Milk products and eggs. The fourth supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods. |
| 177 | | |
Acqua, g | 41,3 | 08Holland B, Unwin ID, Buss DH (1989). Milk products and eggs. The fourth supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods. |
| 177 | | |
MINERALI ed ELEMENTI IN TRACCIA |
Ferro, mg | 0,4 | 08Holland B, Unwin ID, Buss DH (1989). Milk products and eggs. The fourth supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods. |
| 177 | | |
Calcio, mg | 530 | 08Holland B, Unwin ID, Buss DH (1989). Milk products and eggs. The fourth supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods. |
| 177 | | |
Sodio, mg | 1670 | 08Holland B, Unwin ID, Buss DH (1989). Milk products and eggs. The fourth supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods. |
| 177 | | |
Potassio, mg | 91 | 08Holland B, Unwin ID, Buss DH (1989). Milk products and eggs. The fourth supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods. |
| 177 | | |
Fosforo, mg | 400 | 08Holland B, Unwin ID, Buss DH (1989). Milk products and eggs. The fourth supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods. |
| 177 | | |
Zinco, mg | 1,60 | 08Holland B, Unwin ID, Buss DH (1989). Milk products and eggs. The fourth supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods. |
| 177 | | |
Magnesio, mg | 33 | 08Holland B, Unwin ID, Buss DH (1989). Milk products and eggs. The fourth supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods. |
| 177 | | |
Rame, mg | 0,09 | 08Holland B, Unwin ID, Buss DH (1989). Milk products and eggs. The fourth supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods. |
| 177 | | |
Selenio, ug | 3,0 | WSouci SW, Fachmann W, Kraut H (1994). Food composition and nutrition tables 1994 (5th revised and completed edition). On behalf of the Bundesministerium fur Ernahrung, Landwirtschaft und Forsten, Bonn. Edited by Deutsche Forschunganstalt fur Lebensmitt |
| 75 | 2Alimento simile, valori invariati |
| "Camembert (50% fat content in dry matter)" acqua 50, prot 20,5, lip 25,7 |
Cloro, mg | 2670 | 08Holland B, Unwin ID, Buss DH (1989). Milk products and eggs. The fourth supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods. |
| 177 | | |
Iodio, ug | 46 | 08Holland B, Unwin ID, Buss DH (1989). Milk products and eggs. The fourth supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods. |
| 180 | 2Alimento simile, valori invariati |
| "Stilton, blue" acqua 38,6, prot 22,7, lip 35,5 |
Manganese, mg | tr | 08Holland B, Unwin ID, Buss DH (1989). Milk products and eggs. The fourth supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods. |
| 177 | | |
Zolfo, mg | 230 | 08Holland B, Unwin ID, Buss DH (1989). Milk products and eggs. The fourth supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods. |
| 180 | 2Alimento simile, valori invariati |
| |
VITAMINE IDROSOLUBILI |
Vitamina B1, Tiamina, mg | 0,04 | 08Holland B, Unwin ID, Buss DH (1989). Milk products and eggs. The fourth supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods. |
| 177 | | |
Vitamina B2, Riboflavina, mg | 0,65 | 08Holland B, Unwin ID, Buss DH (1989). Milk products and eggs. The fourth supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods. |
| 177 | | |
Vitamina C, mg | tr | 08Holland B, Unwin ID, Buss DH (1989). Milk products and eggs. The fourth supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods. |
| 177 | | |
Niacina, mg | 0,60 | 08Holland B, Unwin ID, Buss DH (1989). Milk products and eggs. The fourth supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods. |
| 177 | | |
Vitamina B6, mg | 0,09 | 08Holland B, Unwin ID, Buss DH (1989). Milk products and eggs. The fourth supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods. |
| 177 | | |
Folati totali, ug | 45 | 08Holland B, Unwin ID, Buss DH (1989). Milk products and eggs. The fourth supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods. |
| 177 | | |
Acido pantotenico, mg | 0,50 | 08Holland B, Unwin ID, Buss DH (1989). Milk products and eggs. The fourth supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods. |
| 177 | | |
Biotina, ug | 2,3 | 08Holland B, Unwin ID, Buss DH (1989). Milk products and eggs. The fourth supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods. |
| 177 | | |
Vitamina B12, ug | 0,4 | 08Holland B, Unwin ID, Buss DH (1989). Milk products and eggs. The fourth supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods. |
| 177 | | |
VITAMINE LIPOSOLUBILI |
Vitamina A |
Retinolo eq. (RE), ug | 297 | 08Holland B, Unwin ID, Buss DH (1989). Milk products and eggs. The fourth supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods. |
| 177 | 3BCalcoli basati su un profilo di riferimento, utilizzando un alimento con stesse caratteristiche (stesso alimento), per: singoli acidi grassi, singoli glucidi solubili, singoli aminoacidi, beta-carotene e retinolo, proteine e lipidi animali/vegetali, rapporto glucidi solubili/amido |
| |
Retinolo, ug | 295 | 08Holland B, Unwin ID, Buss DH (1989). Milk products and eggs. The fourth supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods. |
| 177 | | |
ß-carotene eq., ug | 10 | 08Holland B, Unwin ID, Buss DH (1989). Milk products and eggs. The fourth supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods. |
| 177 | | |
Vitamina E (ATE), mg | 0,55 | 08Holland B, Unwin ID, Buss DH (1989). Milk products and eggs. The fourth supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods. |
| 177 | | |
Vitamina D, ug | 0,18 | 08Holland B, Unwin ID, Buss DH (1989). Milk products and eggs. The fourth supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods. |
| 133 | 2Alimento simile, valori invariati |
| "Camembert" acqua 50.7g, lip 20.9g |
ACIDI GRASSI |
Acidi grassi saturi totali, g | 20,68 | BRU.S. Department of Agriculture, Agricultural Research Service. 2005. USDA National Nutrient Database for Standard Reference, Release 18. Nutrient Data Laboratory Home Page, |
| 01039 | 3BCalcoli basati su un profilo di riferimento, utilizzando un alimento con stesse caratteristiche (stesso alimento), per: singoli acidi grassi, singoli glucidi solubili, singoli aminoacidi, beta-carotene e retinolo, proteine e lipidi animali/vegetali, rapporto glucidi solubili/amido |
| Cheese, Roquefort lip 30.64AcGrSaturiTot19.26, SommaAcButirrico,caproico,caprilico,caprico4.374, AcLaurico1.3, AcMiristico3.25, AcPalmitico6.57, AcStearico3.14, AcArachidico-3, AcBeenico-3, AcGrMonoinsaturiTot8.47, AcMiristoleico-3, AcPalmitoleico0.73, AcOleico7.46, AcEicosenoico-3, AcErucico-3, AcGrPolinstauriTot1.32, AcLinoleico0.62, AcLinolenico0.7, AcArachidonico0, AcEicosapentaenoico(EPA)-3, AcDecosaesaenoico(DHA)-3, AltriAcGrPolinsaturi |
Somma degli acidi butirrico (C4:0), caproico (C6:0), caprilico (C8:0) e caprico (C10:0), g | 4,70 | BRU.S. Department of Agriculture, Agricultural Research Service. 2005. USDA National Nutrient Database for Standard Reference, Release 18. Nutrient Data Laboratory Home Page, |
| 01039 | 3BCalcoli basati su un profilo di riferimento, utilizzando un alimento con stesse caratteristiche (stesso alimento), per: singoli acidi grassi, singoli glucidi solubili, singoli aminoacidi, beta-carotene e retinolo, proteine e lipidi animali/vegetali, rapporto glucidi solubili/amido |
| |
Acido laurico (C12:0), g | 1,39 | BRU.S. Department of Agriculture, Agricultural Research Service. 2005. USDA National Nutrient Database for Standard Reference, Release 18. Nutrient Data Laboratory Home Page, |
| 01039 | 3BCalcoli basati su un profilo di riferimento, utilizzando un alimento con stesse caratteristiche (stesso alimento), per: singoli acidi grassi, singoli glucidi solubili, singoli aminoacidi, beta-carotene e retinolo, proteine e lipidi animali/vegetali, rapporto glucidi solubili/amido |
| |
Acido miristico (C14:0), g | 3,49 | BRU.S. Department of Agriculture, Agricultural Research Service. 2005. USDA National Nutrient Database for Standard Reference, Release 18. Nutrient Data Laboratory Home Page, |
| 01039 | 3BCalcoli basati su un profilo di riferimento, utilizzando un alimento con stesse caratteristiche (stesso alimento), per: singoli acidi grassi, singoli glucidi solubili, singoli aminoacidi, beta-carotene e retinolo, proteine e lipidi animali/vegetali, rapporto glucidi solubili/amido |
| |
Acido palmitico (C16:0), g | 7,06 | BRU.S. Department of Agriculture, Agricultural Research Service. 2005. USDA National Nutrient Database for Standard Reference, Release 18. Nutrient Data Laboratory Home Page, |
| 01039 | 3BCalcoli basati su un profilo di riferimento, utilizzando un alimento con stesse caratteristiche (stesso alimento), per: singoli acidi grassi, singoli glucidi solubili, singoli aminoacidi, beta-carotene e retinolo, proteine e lipidi animali/vegetali, rapporto glucidi solubili/amido |
| |
Acido stearico (C18:0), g | 3,37 | BRU.S. Department of Agriculture, Agricultural Research Service. 2005. USDA National Nutrient Database for Standard Reference, Release 18. Nutrient Data Laboratory Home Page, |
| 01039 | 3BCalcoli basati su un profilo di riferimento, utilizzando un alimento con stesse caratteristiche (stesso alimento), per: singoli acidi grassi, singoli glucidi solubili, singoli aminoacidi, beta-carotene e retinolo, proteine e lipidi animali/vegetali, rapporto glucidi solubili/amido |
| |
Acidi grassi monoinsaturi totali, g | 9,10 | BRU.S. Department of Agriculture, Agricultural Research Service. 2005. USDA National Nutrient Database for Standard Reference, Release 18. Nutrient Data Laboratory Home Page, |
| 01039 | 3BCalcoli basati su un profilo di riferimento, utilizzando un alimento con stesse caratteristiche (stesso alimento), per: singoli acidi grassi, singoli glucidi solubili, singoli aminoacidi, beta-carotene e retinolo, proteine e lipidi animali/vegetali, rapporto glucidi solubili/amido |
| |
Acido palmitoleico (C16:1ω-7), g | 0,78 | BRU.S. Department of Agriculture, Agricultural Research Service. 2005. USDA National Nutrient Database for Standard Reference, Release 18. Nutrient Data Laboratory Home Page, |
| 01039 | 3BCalcoli basati su un profilo di riferimento, utilizzando un alimento con stesse caratteristiche (stesso alimento), per: singoli acidi grassi, singoli glucidi solubili, singoli aminoacidi, beta-carotene e retinolo, proteine e lipidi animali/vegetali, rapporto glucidi solubili/amido |
| |
Acido oleico (C18:1ω-9cis), g | 8,01 | BRU.S. Department of Agriculture, Agricultural Research Service. 2005. USDA National Nutrient Database for Standard Reference, Release 18. Nutrient Data Laboratory Home Page, |
| 01039 | 3BCalcoli basati su un profilo di riferimento, utilizzando un alimento con stesse caratteristiche (stesso alimento), per: singoli acidi grassi, singoli glucidi solubili, singoli aminoacidi, beta-carotene e retinolo, proteine e lipidi animali/vegetali, rapporto glucidi solubili/amido |
| |
Acidi grassi polinsaturi totali, g | 1,42 | BRU.S. Department of Agriculture, Agricultural Research Service. 2005. USDA National Nutrient Database for Standard Reference, Release 18. Nutrient Data Laboratory Home Page, |
| 01039 | 3BCalcoli basati su un profilo di riferimento, utilizzando un alimento con stesse caratteristiche (stesso alimento), per: singoli acidi grassi, singoli glucidi solubili, singoli aminoacidi, beta-carotene e retinolo, proteine e lipidi animali/vegetali, rapporto glucidi solubili/amido |
| |
Acido linoleico (C18:2ω-6), g | 0,66 | BRU.S. Department of Agriculture, Agricultural Research Service. 2005. USDA National Nutrient Database for Standard Reference, Release 18. Nutrient Data Laboratory Home Page, |
| 01039 | 3BCalcoli basati su un profilo di riferimento, utilizzando un alimento con stesse caratteristiche (stesso alimento), per: singoli acidi grassi, singoli glucidi solubili, singoli aminoacidi, beta-carotene e retinolo, proteine e lipidi animali/vegetali, rapporto glucidi solubili/amido |
| |
Acido linolenico (C18:3ω-3), g | 0,76 | BRU.S. Department of Agriculture, Agricultural Research Service. 2005. USDA National Nutrient Database for Standard Reference, Release 18. Nutrient Data Laboratory Home Page, |
| 01039 | 3BCalcoli basati su un profilo di riferimento, utilizzando un alimento con stesse caratteristiche (stesso alimento), per: singoli acidi grassi, singoli glucidi solubili, singoli aminoacidi, beta-carotene e retinolo, proteine e lipidi animali/vegetali, rapporto glucidi solubili/amido |
| |
Acido arachidonico (C20:4ω-6), g | 0,00 | BRU.S. Department of Agriculture, Agricultural Research Service. 2005. USDA National Nutrient Database for Standard Reference, Release 18. Nutrient Data Laboratory Home Page, |
| 01039 | 3BCalcoli basati su un profilo di riferimento, utilizzando un alimento con stesse caratteristiche (stesso alimento), per: singoli acidi grassi, singoli glucidi solubili, singoli aminoacidi, beta-carotene e retinolo, proteine e lipidi animali/vegetali, rapporto glucidi solubili/amido |
| |
Altri acidi grassi polinsaturi, g | 0,00 | 86Componente alimentare ricalcolato/Recalculated food component |
| | | |
AMINOACIDI |
Triptofano, mg | 277 | 11Posati LP & Orr ML (1992). Composition of foods: dairy and egg products. USDA Agricolture Handbook No. 8-1.* |
| 01039 | 3BCalcoli basati su un profilo di riferimento, utilizzando un alimento con stesse caratteristiche (stesso alimento), per: singoli acidi grassi, singoli glucidi solubili, singoli aminoacidi, beta-carotene e retinolo, proteine e lipidi animali/vegetali, rapporto glucidi solubili/amido |
| "Roquefort" prot. orig.21.54,trypto303, threon965, isoleu1217, leucine2114, lysine1848, methion558, cystine126, phenilal1023, tyrosine1012, valine1614, arginine713, histidine602, alanine969, aspart ac1181, glutam ac3670, glycine148, proline2089, serine1772 |
Treonina, mg | 883 | 11Posati LP & Orr ML (1992). Composition of foods: dairy and egg products. USDA Agricolture Handbook No. 8-1.* |
| 01039 | | |
Isoleucina, mg | 1113 | 11Posati LP & Orr ML (1992). Composition of foods: dairy and egg products. USDA Agricolture Handbook No. 8-1.* |
| 01039 | | |
Leucina, mg | 1933 | 11Posati LP & Orr ML (1992). Composition of foods: dairy and egg products. USDA Agricolture Handbook No. 8-1.* |
| 01039 | | |
Lisina, mg | 1690 | 11Posati LP & Orr ML (1992). Composition of foods: dairy and egg products. USDA Agricolture Handbook No. 8-1.* |
| 01039 | | |
Metionina, mg | 510 | 11Posati LP & Orr ML (1992). Composition of foods: dairy and egg products. USDA Agricolture Handbook No. 8-1.* |
| 01039 | | |
Cistina, mg | 115 | 11Posati LP & Orr ML (1992). Composition of foods: dairy and egg products. USDA Agricolture Handbook No. 8-1.* |
| 01039 | | |
Fenilalanina, mg | 936 | 11Posati LP & Orr ML (1992). Composition of foods: dairy and egg products. USDA Agricolture Handbook No. 8-1.* |
| 01039 | | |
Tirosina, mg | 926 | 11Posati LP & Orr ML (1992). Composition of foods: dairy and egg products. USDA Agricolture Handbook No. 8-1.* |
| 01039 | | |
Valina, mg | 1476 | 11Posati LP & Orr ML (1992). Composition of foods: dairy and egg products. USDA Agricolture Handbook No. 8-1.* |
| 01039 | | |
Arginina, mg | 652 | 11Posati LP & Orr ML (1992). Composition of foods: dairy and egg products. USDA Agricolture Handbook No. 8-1.* |
| 01039 | | |
Istidina, mg | 551 | 11Posati LP & Orr ML (1992). Composition of foods: dairy and egg products. USDA Agricolture Handbook No. 8-1.* |
| 01039 | | |
Alanina, mg | 886 | 11Posati LP & Orr ML (1992). Composition of foods: dairy and egg products. USDA Agricolture Handbook No. 8-1.* |
| 01039 | | |
Acido aspartico, mg | 1080 | 11Posati LP & Orr ML (1992). Composition of foods: dairy and egg products. USDA Agricolture Handbook No. 8-1.* |
| 01039 | | |
Acido glutammico, mg | 3356 | 11Posati LP & Orr ML (1992). Composition of foods: dairy and egg products. USDA Agricolture Handbook No. 8-1.* |
| 01039 | | |
Glicina, mg | 135 | 11Posati LP & Orr ML (1992). Composition of foods: dairy and egg products. USDA Agricolture Handbook No. 8-1.* |
| 01039 | | |
Prolina, mg | 1911 | 11Posati LP & Orr ML (1992). Composition of foods: dairy and egg products. USDA Agricolture Handbook No. 8-1.* |
| 01039 | | |
Serina, mg | 1621 | 11Posati LP & Orr ML (1992). Composition of foods: dairy and egg products. USDA Agricolture Handbook No. 8-1.* |
| 01039 | | |
ZUCCHERI |
Glucosio, g | 0,0 | 08Holland B, Unwin ID, Buss DH (1989). Milk products and eggs. The fourth supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods. |
| 177 | | |
Fruttosio, g | 0,0 | 08Holland B, Unwin ID, Buss DH (1989). Milk products and eggs. The fourth supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods. |
| 177 | | |
Galattosio, g | 0,0 | 08Holland B, Unwin ID, Buss DH (1989). Milk products and eggs. The fourth supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods. |
| 177 | | |
Saccarosio (MSE), g | 0,0 | 08Holland B, Unwin ID, Buss DH (1989). Milk products and eggs. The fourth supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods. |
| 177 | | |
Maltosio (MSE), g | 0,0 | 08Holland B, Unwin ID, Buss DH (1989). Milk products and eggs. The fourth supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods. |
| 177 | | |
Lattosio (MSE), g | tr | 08Holland B, Unwin ID, Buss DH (1989). Milk products and eggs. The fourth supplement to McCance & Widdowson's The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods. |
| 177 | | |
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